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The flowers are ideal used as a garnish in salads, soups and desserts like sorbets, where just the petals can be sprinkled for a milder reaction.
Szechuan Button Gorakhpaan Achaar
Tomato pickle with Szechuan butto
Ingredients: 4 Szechuan button, 5-6 cherry tomatoes, coriander leaves, salt, cumin powder, 2 cloves of roasted garlic, roasted mustard seed oil, red chilies, lemon/lime Method: Roast the cherry tomatoes in pan/charcoal and peel the skin Grind together three Szechuan button, a handful of chopped coriander leaves, one red chilly, half a teaspoon of cumin powder, a pinch of salt, roasted garlic and roasted mustard seed oil. Add peeled roasted tomatoes in and grind further until it becomes smooth paste. Squeeze half of a lemon juice. You may add lemon zest to add more aroma that comes from the essential oil in the lemon skin. Take one Szechuan button and shred/peel the florets using small knife and your finger, for garnishing the pickle/achaar. And now you have a mouth tingling tangy achhar. You may add roasted sesame seed, mustard seed, pumpkin seed or peanuts for more flavors. You can eat this with rice and curry, or use as dipping sauce for momo/dumplings, chapattis, pakauda etc. BUZZ BUTTON SALT PRAWNS
INGREDIENTS
Prepare the poaching liquid: Squeeze the juice from the lemon. Combine both the lemon and the juice with all the other poaching liquid ingredients in a pot.Bring the liquid to a boil, then reduce the heat to a simmer. Simmer for 20 minutes.
Use kitchen shears to cut up the back of the prawns’ shells to expose the vein. Remove it with the tip of the shears or a knife (video tutorial). Bring the poaching liquid back to a boil. Submerge the prawns in it, then remove the pot from the heat. Let the prawns sit in the poaching liquid until their backs start to turn opaque (about 5 minutes). SZECHUAN BUTTON & LIME SORBET WITH COCONUT CREAMWINE PAIRING - Kabinet Riesling
A tingly bitter-tangy palate cleanser to wow your guests. Serve in small quantities for the best effect, it doesn’t take much! INGREDIENTS
DIRECTIONS
In a blender combine the lime juice, water, sugar, and buzz buttons. Blend to combine and puree the buttons. Strain the mixture into a pitcher and put it into your refrigerator until it’s well chilled. Churn the sorbet base in your ice cream machine according to the manufacturer’s instructions. Move the churned sorbet to your freezer and freeze. Before serving, mix together the coconut milk, squeeze of lime juice & superfine sugar. Serve the sorbet with some of the coconut cream. More recipes from other sites |
Mixologists have clocked on to the fun qualities of the buzzy flower. Consider sprinkling some on the Cucumber Martini or drink with green apple
BOTANICAL BUZZ
Vodka, honey or maple syrup and fresh lemon juice, it’s dumped into a large rocks glass and topped with a small yellow flower bud.
HOW TO MAKE THE VERBENA COCKTAIL
Combine the lemon verbena leaves and ginger syrup in a cocktail shaker and muddle. Add the remaining ingredients and ice and shake until well-chilled. Strain into a double rocks glass filled with fresh ice. Garnish with a Szechuan button. *Yuzu-calamansi sour mix: Combine 1 cup water and 1 cup sugar in a saucepan. Heat slowly, stirring until sugar dissolves. Remove from heat and let cool. Combine with 1 cup freshly squeezed yuzu juice and 1 cup freshly squeezed calamansi juice. **Ginger syrup: Combine 1 cup water, 1 cup sugar and ¼ pound ginger, peeled and thinly sliced, in a saucepan. Heat slowly, stirring until sugar dissolves. Simmer for 30 minutes. Remove from heat, let cool and strain out solids. Penicillin at Plan Check
Mix Mezcal, ginger, lemon, agave and fennel. Top with fennel and Buzz Button.
Shredded Flowers cooked with coconut milk, palm sugar, Chinese cinnamon, star anise and chile before it’s cooled and blended with white rum and lime juice. “Your tongue is prickly and tingly, but all of a sudden your mouth starts watering and you want another sip of the cocktail to taste the sweet coconut and tart lime, starting a vicious cycle that leads to an empty glass.
Shredded Szechuan flowers and Concord grapes into a syrup, mixed with Catoctin Creek Watershed gin and yogurt for the Nehi to a Grasshopper cocktail. “It gives a slight tingling, which is balanced out by the sweetness of the grape and the creaminess of the yogurt”
Honey Mango Margarita
at China Chai, a Nepalese café in Chicago 
You will be very surprised how well this citrusy aroma flower, faint hints of mint, seems to go with a cocktail. Shredded Flowers in the Honey, Mango, mixed with pink Himalayan salt and mint & Buzz button used as a drink rimmer. The tingling and buzzing changes to a mild vibration, then a near numbness, all of which are heightened by the heat of the tequila and countered by the sweet honey and mango.
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