Daylilies In Your Dessert

Hope you enjoy the delicious desserts with daylilies that we have for you to browse and enjoy!!!

This creamy, not-too-sweet cheesecake glides easily over the palate when paired with Westport Rivers Vineyard's Imperial Sec or Noble Chardonnay.

Ingredients:
1 lb. cream cheese, softened
3/4 cup granulated sugar
4 eggs, room temperature
1 cup half and half
2 cups daylily petals, thinly sliced

• Preheat oven to 325 degrees.
• Coat a nine-inch cake pan with non- stick spray.
• Beat the cream cheese with an electric mixer on high speed until fluffy.
• Stream in the sugar and beat until dissolved.
• Beat the eggs in one at a time on medium speed.
• Reduce the speed to low and stream in the half and half until completely incorporated.
• Fold the daylily petals in by hand.
• Pour the batter into the prepared pan.
• Set into a shallow roasting pan and fill with warm water at least halfway up the outside of the cake pan.
• Bake for one hour or until the center is just set.
• Chill until completely cooled.
• Remove by setting the pan in a shallow bowl of warm water for about ten seconds and turning out onto a plate.
• Serve with fresh berries in a daylily.

Chef Kerry Downey Romaniello
Westport Rivers Vineyard

Daylily Dessert

For an elegant dessert, try filling a daylily flower with fresh fruit, ice cream or sherbet. Pick several medium-sized daylily flowers in the morning, wash them, remove the stamen and put them in a covered bowl in the refrigerator.

When you are ready for dessert, place each daylily flower in a goblet. Fill the flowers with raspberries and cream, orange or lemon sherbet or your favorite ice cream. Top with a sprig of mint or a few Johnny-jump-up flowers.