Nasturtiums Stuffed with Honey, Cream Cheese and Walnuts
07/01/2009
When I was the director of the Children’s Horticultural Therapy Center at Descanso Gardens, one of our volunteers introduced me to this ethereal treat. Nasturtiums grow so well here in Southern California, and they are a lovely addition to a salad. Their peppery flavor combines magically with the sweet filling. — P.L.
3/4 cup cream cheese, softened
4 tablespoons sour cream
1 tablespoon fresh lemon juice
3 tablespoons honey
1 teaspoon vanilla
1/3 cup chopped walnuts
1/4 cup chopped golden raisins
20 nasturtiums and leaves, washed and dried
Soften cream cheese by leaving on counter for 30 minutes. Blend all ingredients well (except flowers). Form into tiny balls and chill for half an hour. Tuck balls into center of nasturtiums. Arrange on a plate covered with large dark green leaves. Decorate each nasturtium with a violet or borage flower.
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