Cheese Stuffed Rose of Sharon Flowers

This recipe may be served sweet as a dessert, or savory as an appetizer or hors d’oeuvre.
By / Photography By Thomas Callahan Call | May 01, 2015

Ingredients

Savory
  • 8 Rose of Sharon flowers, pistils and stamens removed
  • 1 cup soft, preferably local, cheese
  • 2 tablespoons minced chives (or field garlic foliage)
  • 1 teaspoon sumac powder
  • ⅛ teaspoon Kosher salt
Sweet
  • 8 Rose of Sharon flowers, pistils and stamens removed
  • 1 cup soft, preferably local, cheese
  • 4 teaspoons honey
  • 2 tablespoons chopped fruit (juneberries, barberries, blueberries, etc.)

Instructions

Savory

Combine the cheese, chives, sumac powder, and salt in a bowl. Mix the ingredients with a rubber spatula to blend.

Spoon 1 tablespoon of filling into each Rose of Sharon flower. Arrange on a wood board or appetizer plate and serve. The above quantities will fill 8 flowers. This recipe is scalable.

Sweet

Put the above ingredients in a blender or food processor and blend until the texture is smooth. Spoon 1 tablespoon of filling into each Rose of Sharon flower. Arrange on a dessert plate and serve. The above quantities will fill 8 flowers.

This recipe is scalable.

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Ingredients

Savory
  • 8 Rose of Sharon flowers, pistils and stamens removed
  • 1 cup soft, preferably local, cheese
  • 2 tablespoons minced chives (or field garlic foliage)
  • 1 teaspoon sumac powder
  • ⅛ teaspoon Kosher salt
Sweet
  • 8 Rose of Sharon flowers, pistils and stamens removed
  • 1 cup soft, preferably local, cheese
  • 4 teaspoons honey
  • 2 tablespoons chopped fruit (juneberries, barberries, blueberries, etc.)
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