Above right: Edible-Flower Bark showcases a medley of delights, including pistachios, lavender mint, pink peppercorns, dried lavender, and sea salt. Sprinkles of crystallized rose and hibiscus add a pleasing sweet-and-sour crunch. 
Compound butters—known for their ease and versatility—can be fully customized to fit any menu or occasion. For our version, whipped butter becomes a creamy canvas for featuring a variety of peppercorns mixed with finely chopped chives, shallot, garlic, and oregano. Pressed into the velvety log, a smattering of radish flowers, society garlic, and oyster leaf lends accents reminiscent of the ingredients for which the buds are named. 
Smoothed across pumpernickel bread for delectable Tea Sandwiches, the softened spread holds cucumber topped with radishes, smoked salmon, and microarugula. A garnish of oyster leaf completes the presentation. This perennial herb, also called oyster plant or sea bluebell, is grown throughout North America and leaves a hint of seafood on the palate.
Captured at their peak of beauty and preserved in ice, delicate blooms appear unaffected by time or gravity. The secret to success is pouring water into a mould a little at a time and freezing in stages—a technique that can also be used to create other frosty centerpieces.
Guests are certain to appreciate the thoughtful composition of Spring Salad. Ribbons of purple, orange, yellow, and white carrots mingle with other vegetables and soft-cooked eggs in a zesty Parmesan vinaigrette. Red miso, bean flowers, and sage provide the crowning touches.
Truly a showstopper, frozen Ombré Berry-and-Yogurt Torte features silken layers of blackberry filling atop a crisp caramelized-biscuit crust.
Styling Missie Neville Crawford
Recipe Development and Food Styling Loren Wood
“Floral Seasonings” can be found on page 31 of the March/April 2016 issue of Victoria.
