Quick Bites from Pender

Nettle-Mint Lollipops

In Island Life, Kitchen Tips, Lessons From Cooking School on March 19, 2010 at 7:17 am

Nettle-Lollipops

In my brain, it sounded like an inspired, natural way to colour candy green.  (The beets worked, after all.)

In practice, it results in Disgusto-Pops.

DO NOT TRY THIS AT HOME.

Stinging Nettles

One of the chef tips we learned at culinary school was how to use pureed spinach as a green colour enhancer.  You put some spinach in the blender with a little water, blend away, and eventually, you have a vibrant colourant that makes broccoli soup a little greener.

nettles-blender

I got a green colourant out of the nettles, but it was more olive than vibrant.  And once the heat of the molten candy got it, it was so drabbed down that I had to use A LOT to turn the lollipops green — so much that the lollipops tasted strongly of nettles, and nothing of the peppermint extract I also used.

nettle-colouring

A lollipop that tastes of nettles is not A Good Thing.  You’re going to have to trust me on this.

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  1. I’m guessing this one won’t be a Farmers’ Market Classic! Even for all the little green island kiddies.

  2. That’s okay. I made this amazing (rich) raw vegan cashew spread that tasted just like a BLT (yet right beforehand, I swore it was a mock tuna salad) and then added “just a touch too much” water to cut some of the rich. Now it’s salad dressing. If I’m lucky. Oh well. PRETTY pics, you have!

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