Cheese with herbs and flowers

          Combine 2 cups white wine with 1 envelope unflavored gelatin and stir over medium heat until dissolved.  Remove from heat and hill in ice bath until thickened slightly.  Brush or spoon over cheeses and place herbs and flowers on cheeses as desired.  Chill to set, then spoon more glaze over to completely cover herbs and flowers.

Sugared flowers:

          Using a clean, food use only paintbrush, sparingly brush lightly beaten egg white or meringue powder reconstituted with water onto flower petals.  Sprinkle with superfine granulated sugar and/ or cake sparkles.  Place flowers on wire rack to dry.  Store in airtight containers at room temperature when completely dry.

With Dill, Sage, Fennel Toppings. 

Put on Rolls before you Bake and cover with a egg white glaze.

Hibiscus Tea Punch

          Make a strong decoction of Raspberry Zinger tea with 4 cups of water and 8 tea bags.  Chill and add 1 quart pineapple juice, 1 cup orange juice and 1 quart club soda.