If you are looking for an unusual appetizer, look no further. Pair these stuffed daylilies with champagne and you’ll have a show-stopper in more ways than one. The large bright flowers are eye-catching and unusual; a great conversation-starter; and very easy to make!
[Serves 5 – 10 people]
10 open daylily flower heads
4 oz soft, herbed goat cheese
1 Tbsp raw honey
Notes: (1) I use Silverton garlic & herb goat cheese because it’s delicious and quick, but you can always buy plain goat cheese and add roasted garlic, chives, sea salt, and black pepper to taste.
(2) Raw honey is not runny.
- Collect the daylily flower heads from a source you know for certain is unpolluted and unsprayed. The heads will pop right off.
- Trim off the pollen covered stamen with scissors. Also cut off any green still attached to the flower.
- Rinse the lilies thoroughly and gently under room temperature water. I rinse them one at a time to keep from damaging the flower and to remove any tiny critters, but if your dinner guests don’t mind eating a few bugs go for a quick bulk rinse. It’s just extra protein anyway!
- Thoroughly combine the herbed cheese and honey in a small bowl with a fork. Adjust seasoning as you see fit.
- With a spoon or a knife stuff the cheese deep into the center of each daylily.
- Serve immediately or store in the refrigerator for up to 3 hours. Only store the daylilies if you’ve thoroughly washed them because live bugs must be eaten immediately or stored away from other foods.
Caution: A few go a long way. Over-indulging on these can have a laxative effect; some people experience a slight irritation of the throat from daylilies; and other types of lilies are poisonous.
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