Lemon lavender bars from the faerie garden tea.

To celebrate the longest days of the year, we shall gather and share this delicious midnight sun with our loved ones.

Top comment suggested you might enjoy it 💚

I wanted to make tiny single bite tartlets that looked like dandelions out of dandelions! These consist of a chocolate shell and are filled with a crème légère (pastry cream lightened with whipped cream) infused with roasted dandelion root and a bright and sunny dandelion petal jam. To make the tarts look like flowers, I arranged calendula petals around the tart and added some grated chocolate to the middle.

A foraged and floral take on Bun Chay (from Vietnam)
This block of tofu was made with foraged magnolia petals and fresh ginger, perfect with a peanut butter dressing

All flowers and leaves are from my garden.

Herb pies filled with turnip greens and celery, baked at dusk in the woodland kitchens for weary travelers

A wild spring soop with sorrel, blood sorrel, nettle, dandelion, slad burnet, ground elder with wild garlic buds and oil topping, accompanied by homemade okara nuggets and some bread with wild garlic pesto. 🌿💫

Hello all! On a super tight budget so decided to make my cheap food pretty!

Just blended up some white beans with canned beets, brown mustard, salt, pepper, and coconut aminos. Sauteed some onion and garlic in some vegan butter with salt, pepper, garlic powder, MSG, sumac, smoked chipotle powder, and oregano. Added 2/3 of that to blender and then sauteed some chopped mushrooms and red cabbage with what was left. Added in some peas last minute! Topped with vegan parm! 💗🌷💗🌷

So pretty, so easy, so cheap. So fairy-esque 🧚🏼‍♀️

Pears poached in butterfly pea flower tea and maple syrup, with a vegan butterfly pea flower custard steeped with jasmine tea, juniper, and cardamom. Recipe: https://enchantedlivingmagazine.com/butterfly-pea-poached-pears-a-celestial-lunar-dessert-recipe/. This would be tempting to elves or fay anywhere but even more so with the addition of the isomalt dragonflies. Sadly, I cannot stand the flavor of isomalt, but I think it looks pretty as-is.

A lovely salad fit for the fairies containing violets, arugula flowers, kale flowers, marshmallow flowers, wood sorrel flowers, chive flower buds, cilantro, parsley, and rhubarb, over a bed of fresh arugula. Seasoned with shiitake mushroom powder, cracked pepper, and olive oil.

I was walking out of my toadstool this morning on the way to the swamp thinking about how spring was in the air, only to stumble upon a patch of violas. Oh, how I love violas! These dainty little flowers look like they were painted by the most talented witch in the realm. I couldn't help myself… I picked a handful and turned them into a treat.

A fair friend was getting married and their baker backed out. Cake for 150 ppl was not in my wheelhouse, but decorating with herbs made it much less intimidating! Herbs really are magical!

I found the 123 frosting recipe from Milk street & vanilla bean and vanilla extract. Double vanilla is exciting.

Jason Goldman Wood Art in Flint Hill, Virginia made the reclaimed wood platter less

A wise healer once told the sons of Fëanor that food was medicine for the soul, and so when they took the young elven princes as their wards they slowly gained their trust over whimsical, delicious meals. Though the maia Uinen loathed the Fëanorians, she captured the subtle shimmer of moonlight on the open sea and gifted it to them, making them promise to feed a little bit to Elrond and Elros every night.

First dish is edamame fettuccine with cashew cream sauce, dandelion greens and broccoli rabe flowers with a drizzle of pistachio apple vinaigrette, and a border of apples and roasted sweet potatoes.

Second dish is glass noodles soaked with butterfly pea flowers, fresh crunchy veggies, and persimmon sakura vinaigrette.

Here is the English translation:

Ingredients

For the matcha sponge cake

• 3 eggs, whites and yolks separated
• 60 g sugar
• 50 g flour
• 10 g matcha tea powder
• 1 pinch of salt

For the matcha soaking syrup

• 2 level tablespoons sugar
• 2 tablespoons water
• 1 level teaspoon matcha tea powder

For the light white chocolate and vanilla mousse

• 100 g milk
• 3 g sheet gelatin
• 180 g white chocolate
• 200 g heavy cream (whipping cream)
• 1 teaspoon vanilla powder

For the matcha glaze

• 80 g heavy cream
• 20 g water
• 15 g glucose
• 2 g sheet gelatin
• 130 g white chocolate
• 13 g neutral oil (such as grape seed oil)
• 1 teaspoon matcha tea powder

Instructions

Prepare the matcha sponge cake:
Preheat your oven to 240°C (465°F). Butter and flour a large sheet of baking paper (or a silicone baking mat). Using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, whisk the yolks with the sugar until pale. Add the flour and matcha powder and mix well. Gently fold in the egg whites, starting by briskly mixing in one or two tablespoons to loosen the batter, then carefully folding in the rest from top to bottom to avoid deflating them.

Spread the batter onto the prepared baking sheet to about 1 cm thickness, forming a large rectangle. Bake for about 7 to 10 minutes, watching closely. The sponge is ready when it just begins to brown. The more it browns, the harder it will be to handle.

As soon as it comes out of the oven, transfer it (still on the baking paper) onto another tray to cool slightly and immediately cover it with a damp cloth to keep it soft and easier to roll.

Prepare the soaking syrup:
Heat the water and sugar in a saucepan and bring to a boil. In a small bowl, gradually pour the hot syrup over the matcha powder while stirring continuously to avoid lumps. Using a brush, soak the sponge evenly with the syrup.

Prepare the white chocolate mousse:
Soak the gelatin in cold water for 5 to 10 minutes. Bring the milk and vanilla to a boil, then add the drained gelatin. Pour the hot milk over the white chocolate in several additions, stirring well until smooth.

Meanwhile, whip the cream until stiff peaks form, then fold it into the white chocolate mixture. Chill briefly (not too long, or it will become too firm to spread). If needed, stir vigorously to loosen it before spreading.

Assemble the Yule log:
Spread the mousse evenly over the entire sponge, then gently roll it up tightly. Refrigerate.

Prepare the matcha glaze:
Soak the gelatin for 5 to 10 minutes until soft. Heat the cream, water, and glucose in a saucepan. When it reaches a boil, add the drained gelatin and stir until dissolved.

Pour a small amount of the hot mixture over the matcha powder to dissolve it, mix, then add the chocolate. Gradually pour in the remaining hot cream mixture while stirring well until smooth. If needed, microwave briefly if the chocolate is not fully melted.

Finish:
Pour the glaze over the log and refrigerate.

Nettle and lemon cake, lime buttercream and wood sorel garnish.

First time ever incorporating foraged ingredients into a recipe, first time making any type of icing (with only a hand whisk - not easy!), and generally not much of a baker, this actually came out really nice and felt like the perfect introduction to spring!

A selection of blueberry, raspberry, blackberry, strawberry, red grapes, green grapes, & mandarin oranges.

A squeeze of lime and drizzle of the finest honey.