Candy corsage; you can eat it, not wear it - recipes

Sunset, Feb, 1990

Candy corsage Help Cupid spread the frivolity of Valentine's Day by surprising someone special with an edible arrangement of flowers and leaves.

Almond-based marzipan, found in most supermarkets, is as moldable as clay and makes this project child's play. Leaves for the roses are of painted chocolate.

Marzipan dries on standing, so flowers taste best if made only a few hours ahead. The leaves keep much longer.

Marzipan Roses with Chocolate Leaves

7 ounces (2/3 cup) marzipan Food coloring (optional) Salad oil Chocolate leaves (directions follow)

To tint marzipan, knead in food coloring by the drop until it's the shade desired; to have several colors, divide marzipan in 2 or 3 equal portions and tint separately.

Shape marzipan, or each colored portion, into an oval roll about 1 inch in diameter; enclose roll or rolls in plastic wrap and chill for about 1 hour.

To make each rose, use a sharp knife to cut 6 or 7 slices, each about 1/16 inch thick, from a marzipan roll. Lightly coat your fingers and a smooth, flat surface with oil to prevent sticking. With fingertips, flatten slices to even thickness; pinch any tears to patch and smooth.

Curl 1 slice marzipan lengthwise into a cylinder that flares out slightly at one end. Wrap another slice around center petal, slightly overlapping second slice's sides; flare out new petal at top and pinch gently at base to hold together. Repeat steps as you add remaining petals; delicately flare 1 end of each petal away from the center. Press narrow (stem) end to flatten so rose sits upright; cover with plastic wrap to prevent drying. Repeat to make remaining roses. If made ahead, place roses in a single layer in a rimmed pan, cover tightly with plastic wrap, and store up to 6 hours at room temperature.

To present, arrange 1 or several roses with chocolate leaves in a decorative box. Serve as a confection or use to decorate desserts. Makes about 8 roses.

Per rose: 100 cal.f 1.3 g protein; 1 g fat; 22 g carbo.; 2.7 mg sodium; 0 mg chol.

Chocolate leaves. Rince and pat dry 12 to 16 small, sturdy, nontoxic leaves such as citrus or camellia. In 1- to 1-1/2-quart pan, stir 4 ounces chopped semisweet chocolate over lowest heat just until melted. With a small brush, thickly paint backs of leaves (not over edges) with chocolate.

Set leaves, chocolate up, on a flat pan; chill until chocolate is firm, then carefully peel leaves away. If made ahead, wrap airtight and chill up to 3 days.

Per leaf: 36 cal.; 0.3 g protein; 2.5 g fat; 4 g carbo.f 0.1 mg sodium; 0 mg chol.

Asparagus with

mushrooms, tofu

Tender-crisp asparagus topped with rich-tasting sauce of minced mushrooms and creamy tofu makes a satisfying entree.

Asparagus with Tofu-Mushroom Sauce

3/4 pound mushrooms, rinsed and minced 2 tablespoons salad oil 1/4 teaspoon Oriental sesame oil 2 teaspoons grated fresh ginger 1 tablespoon soy sauce 2 tablespoons oyster sauce (or 1 more tablespoon soy sauce) 1/4 cup regular-strength chicken broth 1 carbon (14 to 16 oz.) firm tofu, drained and cut into 1/2-inch cubes 1 pound asparagus, tough ends trimmed 4 green onions, ends trimmed and thinly sliced

In a 10- to 12-inch frying pan, combine mushrooms, salad oil, sesame oil, and ginger. Cook, uncovered, over medium-high heat until all liquid from mushrooms evaporates, about 15 minutes; stir often.

Add soy, oyster sauce, and broth; stir until simmering. Gently mix tofu (cubes break easily) with sauce until tofu is warm, 3 to 5 minutes; keep warm.

Meanwhile, bring about 1 inch water to boiling in a 10- to 12-inch frying pan over high heat. Add asparagus and boil, uncovered, until just tender when pierced, about 4 minutes. Drain and arrange spears equally on 4 dinner plates. Spoon sauce equally across asparagus; sprinkle with onions. Makes 4 servings.

Per serving: 280 cal.; 23 g protein; 17 g fat; 14 g carbo.; 639 mg sodium; 0 mg chol.