Now where was I? Oh yes, genius and mad scientist chef/harvester Damon Baehrel was preparing us a meal at his home/restaurant in the Catskills. The third course of this elaborate affair was a baked wild daylily. In the wild, a daylily looks something like this.
Chef Damon battered the daylily in a golden fava bean flour, mixed with seltzer he made from well water. Even though the final result was amazingly crispy and light, there was no frying involved. Instead, the flower was baked on a mere film of grapeseed oil at a very hot temperature of 600 degrees.
The sauce was a purée of wild turnip, enriched not with cream or butter, but with rutabaga stock. The plate was dusted with fresh spring fennel. Divine.
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