Janet Nass developed this recipe which she serves to garden club members who visit the Nass Daylily Farm. We love this spread; it is also delicious on banana bread as well as any apple, pear, or spice cake or bread.
These stuffed daylilies make an exotic dessert; serve with a well-chilled Freelings Creek Semi-Dry Riesling or with Johnson Estate's Traminette or Sparkling Traminette.
8 ozs cream cheese (non low fat), room temperature
1/2 - 3/4 cups of finely chopped candied/crystallized ginger
1/4 cup slivered almonds, toasted and lightly chopped
According to Janet, there is no magic to the proportions in this recipe – mix all ingredients well and sample to adjust the amount of ginger.
Remove stamens from small to medium flowers and gently fill with mixture. Large petals may also be used and gently rolled around the cream cheese.