Blushing Blossom Recipes

BLOOMING ONION

Steps:

• Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
• Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
• Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
• Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
• Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
• Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.

BLUSHING MIMOSAS

Steps:

• Combine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.
• To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.

BLUSHING ROSE MIMOSA

Steps:

• For Each Serving:.
• In a pretty cocktail glass, stir together the first 4 ingredients.
• Top up with ice and decorate with a cherry.
• Serve immediately.
• Note: You may substitute lemon-lime soda for the champagne.

CRISPY ONION BLOSSOM

Steps:

• For the onion: Trim the stem end of the onion by slicing off 1/2 inch. Peel off and discard any onion skin. Trim the root end of the onion to remove any hair or dirt. Put the onion on a cutting board root-end up. Leaving 1/2 inch uncut around the root end, make 4 vertical cuts evenly spaced around the onion. Continuing this action, make 3 cuts in each quadrant of the onion to create 16 "petals" evenly spaced around the onion root.
• Put the onion stem-side up in a medium bowl and sprinkle with some salt and pepper. Mix the buttermilk and hot sauce in a measuring cup and pour over top of the onion. Allow the onion to rest in the buttermilk mixture for 30 minutes.
• For the dipping sauce: Meanwhile, whisk together the mayonnaise, horseradish, mustard, lemon juice and Cajun seasoning in a small mixing bowl. Set aside. (See Cook's Note.)
• For the breading: Use a mixing bowl that is wide enough to accommodate the onion blossom, and be sure to have a plate that fits over the bowl. Whisk together the flour, cornstarch, dried parsley, Cajun seasoning and ground mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
• Pour the vegetable oil into a large, heavy-bottomed stockpot. Preheat the oil to 375 degrees F over medium-high heat (the oil will drop in temperature when the onion is added, so adjust the heat as needed to maintain 360 degrees F). Line a baking sheet with paper towels.
• Remove the onion from the buttermilk mixture and allow any excess to drip off. Crack the eggs into the buttermilk mixture and whisk to combine.
• Place the onion into the seasoned flour, root-end up. Put the plate on top of the bowl to cover the opening, then invert the bowl and plate, holding them together and gently shaking to ensure that the onion is evenly coated in the seasoned flour. Invert again right-side up and remove the plate. Lift the onion out and shake to remove any excess flour.
• Place the onion into the egg mixture root-side down, being sure that it is fully submerged. Remove the onion and allow any excess liquid to drip off. Place the onion back into the seasoned flour and repeat the shaking process for a second time to ensure that all petals are evenly breaded.
• Carefully lower the breaded onion, root-side down, into oil. Fry until evenly golden brown and crispy, 5 to 6 minutes. Lift the onion out of the hot oil and place on the lined baking sheet. Sprinkle with salt and serve immediately with the dipping sauce.

ALMOST-FAMOUS BLOOMIN' ONION

Steps:

• Combine all of the dip ingredients in a bowl, cover and refrigerate.
• Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
• Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
• Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
• Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

BLOOMIN' APPLE

Steps:

• Fill a large, heavy-bottomed pot halfway with oil, attach a deep-fry thermometer to the side of the pot and heat to 350 degrees F. Line a baking sheet with paper towels and set aside.
• Whisk together the cider, flour and 1 teaspoon cinnamon in a large bowl until no lumps remain and the batter is completely smooth. Stir together the sugar and remaining 1/2 teaspoon cinnamon in a small bowl.
• Slice the apples in half crosswise (not through the stem). Scoop out the core and seeds using a melon baller, being careful not to go all the way through the apple. Have ready a 1 1/2-inch, 2-inch and 2 1/2-inch round biscuit or cookie cutters. Make 3 concentric circles on each apple half starting with the smallest biscuit cutter around the core and then working out with a slightly bigger cutter each time. Press each ring down into the apple but don't go through the skin (you should have 3 rings). This keeps the apple intact. (See Cook's Note.) Flip an apple over and, visualizing a quarter placed on top of the stem in the center, cut slits through the apple about 1/2 inch apart, circling around the quarter. This also keeps the apple intact. Repeat with the remaining apples.
• Use your hands to gently pull apart the outer layers of the apple while keeping the skin intact. This will allow the batter to sink into the cuts and help the apple bloom.
• Sprinkle each apple half with 1 teaspoon of the cinnamon-sugar mixture and let sit for 5 minutes. Stuff the centers with 4 marshmallows each. Place 2 apples at a time in the batter, using a slotted spoon to turn them and evenly coat. Lower each apple cut-side down into the hot oil with the slotted spoon and fry until crispy and golden brown on the bottom, about 3 minutes. Flip the apples over and continue to fry until the apples are tender and golden brown and crispy on the top, 2 to 3 minutes more. Transfer with a slotted spoon to the prepared baking sheet to drain. Repeat with the remaining apples, being sure to bring the oil temperature back to 350 degrees F before frying again.
• Meanwhile, stir the caramel sauce and salt in a small bowl until well combined. Dollop each apple with whipped cream and drizzle with the caramel sauce. Serve with the remaining sauce for dipping.

BLUSHING SANGRIA

Steps:

• Cook's Note: Canned fruit cocktail can be substituted for the fresh fruit
• Add the grapes, nectarines and orange to a large pitcher. Pour in the brandy, wine and sparkling water. Mix well, then refrigerate for at least 1 hour. When you are ready to serve, fill glasses with ice, if desired, and pour in the sangria. Spoon some of the fruit into the each glass and serve