DRIED CHERRY BLOSSOM RECIPES

Steps:

• Since full blossom is missing the taste and aroma, it's best to pick the blossoms when they are about 1/2 to 2/3 open. Cut off blossoms making sure to keep some of the green stems (see picture).
• Using lots of water, soak the blossoms to wash. Several changes of water.
• Dry the blossoms completely. Lettuce spinner works really well here.
• Add 40g salt to the blossoms, salt the container and the layers of blossoms.
• Water will start to float up. Lightly squeeze the blossoms. If you have ume vinegar you will use ume vinegar next, but if you do not have ume vinegar, then do not discard the liquid from squeezing the blossoms because you will use this.
• Lightly spread out the blossoms. Straighten the blossoms and stems and place them carefully in the container. Pour in the ume vinegar or if you do not have the ume vinegar, the liquid remaining from squeezing out the blossoms. Place a stone or heavy object to pickle. Keep pickled for 1 week.
• After 1 week discard the liquid and spread the blossoms on flat bamboo or plastic container for drying (with holes for air) outside in the shade. Do not squeeze the blossoms because the aroma and taste will be gone if you squeeze too much. The final result should be somewhat damp blossoms and not dried out blossoms.
• Gather the blossoms and mix gently with 4 T salt and bottle. Keep in refrigerator - keeps for a long time.
• To use, remove the salt by soaking in water or gently washing in water first.

Steps:

• Heat oven to 300°F.
• Place unsweetened chocolate in bowl. Microwave, stirring every 30 seconds, 1-1 1/2 minutes or until melted. Add butter; stir until butter is melted. Cool 10 minutes.
• Combine melted chocolate mixture, 1 1/2 cups sugar, 3/4 cup flour, eggs and baking powder in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add remaining 3/4 cup flour and dried cherries; beat at low speed just until well mixed.
• Place 1/3 cup sugar in another bowl. Shape dough into 1-inch balls. Roll in sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until top is cracked and set.
• Press 1 cherry chocolate candy piece immediately into each cookie. Remove to cooling rack. Cool completely or about 1 hour until chocolate is set. Store between sheets of waxed paper in container with tight-fitting lid up to 5 days.