Author:
Fluffbelle Nightmoon of JJ
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Date Posted: 08:31:41 01/25/05 Tue
Fluffbelle's Rose Petal Recipes Collection
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Rose Chiffon Cake
Ingredients:
* 1 cup (7 to 8) egg whites, at room temperature
* 1/2 teaspoon cream of tartar
* 1/2 cup sugar
* 5 egg yolks
* 1/2 cup cooking (salad) oil
* 3/4 cup double strength rose water
* 2-1/4 cups sifted cake flour
* 1 cup sugar
* 1 tablespoon baking powder
* 3/4 teaspoon salt
Sift together in a bowl the sifted cake flour, sugar, baking powder and salt.
Set out a 10-inch tube pan (do not grease the pan). Make a well in the center of the flour mixture; add the oil, 5 egg yolks, and rose water. Beat until smooth. Set aside.
Using clean beater, beat the egg whites until frothy. (Make sure both the beater and the bowl for beating egg whites are free of grease or trace of egg yolk. Otherwise, the egg whites will not build up to the maximum volume in the beating process.) Beat in 1/2 teaspoon cream of tartar. Add gradually, beating well after each addition the 1/2 cup sugar. Beat until rounded peaks are formed. Slowly pour egg-yolk mixture over entire surface of egg whites. Gently fold together until just blended. Do not stir. Turn batter into pan.
Bake at 325 degree for 55 minutes, then at 350 degrees for 10 to 15 minutes, or until cake surface springs back when lightly touched. Let the cake pan stand up side down and cool completely before taking it out of the pan. Serve the cake with some fresh strawberries, peaches, and whipped cream.
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Rose Spearmint Tea
Ingredients:
* One cup rose petals
* 1 fresh spring of spearmint
* 8 cups boiling water
Rinse rose petals well, and, if desired, cut off the white bits at the bottom of each petal to eliminate bitterness (I recommend this step). Place in a coffee press with fresh spearmint spring. Add boiling water, steep for three minutes, press and serve.
One tablespoon of honey per cup is suggested to bring out the rose flavor and if definitely works.
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Rose Cheesecake
* 1 cup graham cracker crumbs
* 1/4 cup sugar
* 1/4 cup butter, melted
* 1 envelope unflavored gelatin
* 1/4 cup rose water for melting the gelatin
* 1 (8 oz) package cream cheese, softened at room temperature
* 1/2 cup sugar
* 3/4 cup rose water (use double strength rose water if you like a stronger rose flavor) and milk mixture (roughly half milk & half rosewater)
* 1 cup whipping cream, whipped
* Frosted rose petals to decorate
Combine crumbs, sugar and butter, press onto bottom of 9-inch springform pan. Bake at 350 degree oven for about 10 minutes. Cool completely before use.
Soften gelatin in the rose water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed until well blended. Gradually add gelatin and milk, mixing until blended. Chill until just slightly thickened, fold in whipping cream. Pour over crust; chill until firm.
For frosted rose petals, brush rose petals with egg white and dip them in sugar. Leave petals on a rack until completely dry before use.
To decorate, just before serving, sprinkle some frosted rose petals around cake.
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Rose Syrup
* 1 cup sugar
* 1/2 cup water
* 1/2 cup light corn syrup
* 1 teaspoon lemon juice
* 2 cups red rose petals
Prepare red rose petals by washing thoroughly and cutting off white part to eliminate bitterness.
Prepare by boiling sugar, water, light corn syrup, lemon juice and red rose petals. Mixture is cooked when slightly thickened. Remove from heat. When cooled slightly, strain and store in fridge for up to three weeks.
Rose flavor can be enhanced by replacing 1/2 cup water with 1/2 cup rosewater.
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Rose Petal Cake with Candied Rose Frosting
Cake Ingredients:
* 1/2 cup plus 2 tablespoons butter
* 2-1/2 cups cake flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 1-1/2 cups sugar
* 3/4 cups milk
* 3 egg whites
* 1 tablespoon vanilla
* 1/2 cup coarsely chopped rose petals
* 1/2 cup sliced almonds toasted in oven until golden
* 1 tablespoon rosewater
Frosting Ingredients:
* 2 cups whipping cream
* 2 teaspoons vanilla
* 1/4 teaspoon almond extract
* 1/3 cup sugar
* 1/4 sliced almonds, toasted
* Candied rose petals
* 3 roses for decoration
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Rose Sour Cream Coffee Cake
Ingredients:
* 1 cup sugar
* 2 1/2—3 cups flour
* 2-3 eggs
* 2-2 1/4 teaspoon baking powder
* 1 stick butter
* 2-3 teaspoons rose petals
* 2 tablespoons rose water
* 1/2 to 1 cup sour cream (depends on taste)
* Zest of one small lemon
The ingredients to this cake are a little vague, because it was made by a cook that has a tendency to cook by look. In other words, she looks at the bowl and says “oh, it looks like it needs another egg”. It makes a translation a little challenging, to say the least! Do your best and go with your senses. If you like a dense cake taste, add the extra egg. If you don’t like things so sour, reduce the sour cream and lemon. Do not allow the lemon to overpower the rose. It should be a fine balance.
Cream butter and sugar. Add eggs and sour cream and beat until smooth. Add rosewater, lemon zest, flour and baking powder. Mix well. Fold in rose petals. Spoon batter into a well greased and floured loaf pan. (No need to grease and flour if you are using a non-stick pan). Bake at 350 degrees F for about 40-45 minutes or until tested done. Cool loaf.
To make the icing: mix 1/4 cup rosewater with 2 cups powdered sugar. If icing seems thin, add more powdered sugar. Drizzle on cooled loaf.
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Rose Sugar
* 1/2 cup rose petals
* 1 cup granulated sugar
To begin, prepare rose petals by cutting off any white bit at bottom of petals to eliminate bitterness. Make sure petals are well cleaned and dry (so sugar doesn’t stick to petals). Prepare by mincing 1/2 cup rose petals and blending with one cup granulated sugar until flavors have combined. This process will take about three weeks. Strain the sugar and store in dry pantry.
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Rose Sorbet
* 4 scented rose petals
* 2 tablespoons rosewater
* 3 tablespoon lemon juice
* 1 pound 5x powdered sugar
* 1/2 teaspoon salt
* 2 egg whites
Wash the rose petals and boil in one quart of water, then simmer for 10 minutes. Strain the water, saving the mushy remains of petals.
Add the sugar to the water and heat until dissolved. Bring to the boil and simmer for three minutes.
Remove from the heat and stir in the lemon juice, rosewater and soggy petals. Leave until cool, then freeze for 1 to 2 hours until mushy.
Whisk the egg whites and salt. Beat the frozen mixture until smooth and fold in the eggs. Freeze for another 3 hours.
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Rose Vinegar
* 1 cup pink rose petals
* 2 springs fresh tarragon
* 1 quart distilled white vinegar
Prepare by placing one cup pink rose petals and two springs of fresh tarragon into one liter of distilled white salad vinegar. The container should be sealed for three weeks. After three weeks, the petals need to be strained from the vinegar and keep the tarragon.
Funnel the vinegar into a decorative bottle. Add reserved tarragon spring as garnish.
This stores for approximately six months.
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Rose Petal Omelette
Petals from one large, red, preferably fragrant rose; reserve a few for garnish
Two eggs
One tablespoon butter
Salt and fresh clipped chives
Soft cheese, such as brie, gouda, gruyere, etc for filling
--Melt butter in a nonstick pan or omelette pan over medium low heat.
--Add all but a few rose petals, the cracked eggs and seasonings to a blender. Process on low until the petals are very fine.
--Pour into pan, reduce heat a little, cover and cook until set. Add cheese to center, fold over and slide onto plate. Sprinkle with reserved petals and serve
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Chilled Pear and Rose Fruit Salad
1 1/2 cups blueberries, rinsed
3 1/2 cups sliced nectarines
1/4 cup rose petals, rinsed and drained
1/4 cup Johnny-jump-ups (stems pinched off), rinsed and drained
2 tablespoons raspberry vinegar
About 1 1/2 teaspoons rose flower water
Salt (optional)
1. Arrange berries and nectarines on a platter; sprinkle flowers over fruit.
2. In a small bowl, mix vinegar with rose flower water to taste. Spoon evenly over salad. Season to taste with salt.
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Coeur a la Creme w/ Roses
Yogurt cheese: 2(1#) or 4(8oz.) cartons of lowfat yogurt(made without gelatin)
Coeur a la creme: 1/3 c. confectioner's sugar
pinch ground cinnamon
rose petals for garnish
Rose Jam
3/4 teas. vanilla extract
1/3 c. heavy cream
fresh strawberries or raspberries
Line a 1 qt. large mesh strainer with a double layer of dampened cheesecloth. Place strainer over a bowl to catch juices. Spoon yogurt into strainer. Cover and refrigerate 24 hours. Discard liquid in bowl. To make Coeur a la creme : line a 3-4 cup mold , or sieve with drainage with double layer of cheesecloth. Set aside. Combine yogurt cheese, conf. sugar, vanilla, and cinnamon in a medium bowl. Mix until blended. Set aside. In a small bowl, beat cream until it holds it shape. Fold into yogurt mixture. Pour into mold and fold cheesecloth over the top. Cover with plastic wrap. Place on rack. Refrigerate to drain overnight.
To serve: Unfold cheesecloth from the mold on serving platter, removing cloth. Garnish with rose blossoms. Serve with rose jam and berries. Yield: 4 servings
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Rose Petal Drink
Petals from 3 full-bloom roses
5 cups water
1/2 tsp. lemon juice
3 tbsp. sugar
Boil water. Add rose petals and lemon juice to the boiling water, turn off heat and let stand for 6-10 hours. Drain into a pitcher. Discart petals. Add sugar to the rose water and stir. Let cool in the refrigerator or freezer. Serve.
Rose Petal Pound Cake
1 cup butter, softened
1 2/3 cups white sugar
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1 1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring
fresh rose petals
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch tube pan.
2 Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
3 Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
4 Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioner's sugar. Garnish by placing rose petals around base of cake. Serve with Rose Petal Syrup.
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Rose Petal Syrup (Different recipe than one above)
4 cups rose petals
2 cups water
2 cups sugar
red food colouring (optional)
Simmer rose petals with water and sugar for one hour. Add drops of red food colouring to get desired colour. Strain through a fine seive. Bring back to the boil and put in hot sterilised bottles.
Rose Petal Sandwiches
1 half sized baguette
large leaf of curly romaine
10 rose petals (well washed)
goat cheese
walnuts or pine nuts
red onion slices
roseberry dressing (1/2 cup raspberry yogurt and 1/2 teaspoon rose water)
Cut baguette in half and toast lightly. Rinse romaine and rose petals well and pat dry. Place one romaine leaf on 1/2 toasted baguette. Layer rose petals, goat cheese and walnuts. Top with roseberry dressing. Place the second romaine leaf on the other flute, add onion slices, serve open faced.
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Rose Turkish Delight
* 1-1/2 cups sugar
* 2/3 cup triple-strength rosewater
* 1 ounce plain gelatin powder
* 3/4 cup icing sugar
* 1/2 cup cornstarch
Put the sugar and rosewater in a deep, heavy pan. Heat gently, stirring occasionally, until the sugar is dissolved, then bring to the boil. Raise the temperature to 240 degree F, testing with a candy thermometer, and maintain for three minutes.
Meanwhile, dissolve the gelatin in 3-1/2 tablespoons of water in a small saucepan, then bring to the boil. Add two drops of red food coloring to the sugar. Very carefully and slowly, add the boiling gelatin solution to the boiling sugar and incorporate using a balloon whisk. Boil for two minutes and set aside to cool below 200 degrees F.
Lightly butter a 6 inch square shallow pan. Pour the mixture in the pan and leave for a day in a cool place to set. Mix together the icing sugar and cornstarch and spread on the sheet of waxed paper. Dip the base of the pan of Rose Delight in hot water for a few seconds, then turn out onto the sugar mixture. Spoon the sugar over the block. Cut the block into squares using a sharp knife coated in the sugar. Add more sugar while cutting to prevent sticking. Coat each cube well with sugar. Store for two days in a cool place to give a crisp texture to the coating.
Optional: add 1/3 cup of coarsely chopped pistachio nuts before cooling down the mixture.
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Rose Cake
* 1-1/2 cups cake flour
* 2 teaspoons baking powder
* 1/2 cup rose sugar
* 2 tablespoons rose syrup
* 1/4 cup minced red rose petals
* 1/4 cup milk
* 5 tablespoons butter
* 1 egg
* 1-1/2 teaspoon vanilla
* 1/2 teaspoon almond extract
* Pinch of salt
Rose Cake: preheat over to 375 degrees F. In a small mixing bowl, combine cake flour, baking powder, rose sugar, rose syrup, rose petals, milk, butter, egg, vanilla, almond extract, and salt. Blend all ingredients. Beat 4 minutes at medium speed with electric mixer. Turn into lightly buttered and floured round cake pan.
Bake in moderate over (375 degrees F) until a toothpick, when inserted into the center of the cake, comes out clean—about 25 to 30 minutes. Let cool 10 minutes before de-panning.
Remove from pan, place on cake rack, cover with towel and let completely cool. Split cake into two layers with a sharp knife. Place one half on serving place and frost top with rose-almond frosting. Carefully place cleaned and trimmed red rose petals over the frosting. Place second half atop iced lower layer. Complete frosting top and sides of the cake. Garnish the top with red rose petals in a decorative pattern of your own choosing.
To prepare rose-almond frosting: in a mixing bowl, beat butter, vanilla, almond extract until butter is softened. Add rose syrup and continue to beat until mixture is fluffy. Add powdered sugar, blending slowly at first to combine ingredients. Add rosewater, one tablespoon at a time, until frosting reached proper spreading consistency.
Note: if a brighter pink color is desired, add 1 to 2 drops of red food coloring or beet juice during the final stages of beating.
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Rose Petal and Lemon Tea
* 2 cups black tea,about 8 ounces
* 1-1/2 cups dried rose petals or buds (purchase them unsprayed - ask the vendor to provide)
* 3/4 cup lemon verbena leaves
* 2 tablespoons dried lemon peel
In a large bowl, mix together the tea, rosebuds, verbena leaves and lemon peel. Strong light will affect the delicate taste of the tea, so package in airtight containers and store away from the light.
Use 2 tablespoons per cup of tea. Rose tea should be made with a little honey or sugar to bring out the flavor of the rose.
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Rose Petal Drop Scones
2 1/4 cup unbleached all-purpose flour
2 teaspoon sugar
3/4 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
4 tablespoon unsalted butter
1/3 cup unsalted pistachio nuts, coarsely ground
1 cup heavy cream
1 tablespoon rose water*
2 tablespoons edible rose petals, cleaned and finely shredded
Icing:
1 cup powdered sugar
1 tablespoon Plum Jelly
2 teaspoons rose water
Preheat oven to 425 degrees.
In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, and cinnamon.
Cut in the butter and mix until coarse crumbs.
Stir in the pistachios.
In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals.
Add the cream-rose mixture to the dry ingredients, stirring until a soft dough forms.
Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 10-12 minutes or until golden brown. Makes 2 dozen.
Prepare the icing:
In a small bowl, combine the powdered sugar, rose water, and the plum jelly.
Whisk until smooth.
Add another teaspoon of rose water if the icing is too thick.
Drizzle over warm scones.
Arrange on platter and garnish with fresh roses or sprinkle with shredded rose petals.
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Rose Petal Cookies
1/2 c. butter 1/3 c. sugar
1 egg, well beaten 3/4 c. flour
pinch of salt 1T. Rose Jam
Mix all ingredients well, adding jam last. Work until smooth. Roll into ball and refrigerate 3-4 hours. Roll into 2 1/2 inch rounds (half with and half without holes or cutouts.) Roll to 1/8 inch thick. Bake on well greased cookie tins for about 8 minutes. When cool, spread with Rose Jam sparingly and top each full circle with a cut-out. Makes about 1 1/2 dozen.
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Rose Petal Tea (Plain)
1-1/2 cups rose petals
3 cups water
honey to taste
Choose fresh rose petals. Strip the flower gently under running water then place the petals in a saucepan. Cover with the water and boil for 5 minutes, or until the petals become discolored. Strain into teacups and add honey to taste. Serves 4.
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Rose Petal Sugar(Slightly stronger than above)
1 Cup White Sugar
2 Cups fresh, fragrant Rose Petals, shredded or minced
1. Pound sugar and rose petals with a mortar and pestle.
2. Place in a covered jar for one week.
3. Sift out petal bits if desired and store in an airtight container.
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Rose Petal Butter
1 Cup fresh Rose Petals, chopped
3/4 Cup softened unsalted Butter
1. Mix, let stand at room temperature for at least 2 hours.
2. Cover and refrigerate for 24 hours to let the rose flavor meld into the butter.
3. Keep refrigerated up to 2 weeks or frozen for several months.
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Rose Petal Jelly (Similar recipe)
1 cup edible rose petals
1 1/2 cups water
juice of 1 lemon
1 1/2 cups granulated sugar
1 package Sure-Jell pectin
Combine the rose petals, 3/4 cup water and lemon juice in a blender. Blend until smooth. Slowly add the sugar and blend well.
Bring the remaining 3/4 cup water to a boil in a small saucepan. Stir in the pectin and boil for 1 minute, stirring constantly.
Pour the hot mixture into the blender with the other ingredients and blend 1 minute. Pour into sterilized jars and seal.
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Chilled Pear and Rose Petal Soup
2 tablespoons unsalted butter
4 ripe pears, peeled, cored and diced
1 tablespoon granulated sugar
1/4 teaspoon ground ginger
salt & pepper, to taste
2 cups chicken broth
2 tablespoons sliced almonds, toasted
1 cup half and half
1/2 cup edible rose petals
Melt the butter in a large saucepan. Add the pears and sauté, tossing often, until golden on all sides. Add the sugar, ginger and salt and pepper and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to meld the flavors.
Transfer the broth mixture to a blender and add the toasted almonds, half and half and 1/4 cup of the rose petals. Puree the soup until smooth.
Chill the soup thoroughly before serving. Garnish with the remaining rose petals. Serves 4
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Rose Petal Jam Tarts
2 large peaches, halved, pitted peeled
1 1/4 c. all purpose flour
2 T. unsalted butter, well chilled
extra flour
8 teas. Rose Jam
1/4 c. sugar
1 teas. grated lemon zest
1 egg
Wash and pat peaches dry: set aside. In processor mix 1 1/4 c. flour and sugar. Pulse 2 times. Cut up chunks of butter and mix in some flour. Sprinkle chunks and lemon zest into the flour mixture in processor until it resembles fine meal. While processor is running , add egg, mixing just until blended. Knead gently on floured surface, just until pastry forms. Wrap in plastic and refrigerate for 1 hour. Sprinkle board with flour and turn pastry frequently during rolling.Roll out to 1/8 inch. (if it rips, just patch it.) Roll out 4 circles of dough (approx. 6-7 in. diam.) Place each peach half in center of each circle(cut side up) and fill each with 2 teas. of jam. Enclose pastry carefully, sealing all sides. (For extra effect use leftover pastry to form "rose petals" to place underneath peach. Bake 425 degrees for 10min. and then lower to 350 degrees for 15 min. on ungreased cookie sheets. Baking time may vary slightly
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Green Tea and Rose Petal Popsicles
3 cups water
1-1/2 tbsp green tea leaves (about 3 tea bags)
1/4 cup assorted organic small rose petals
1. Bring the water to a boil and remove from heat. Pour over tea in a ceramic teapot.
2. Fill popsicle molds loosely with rose petals.
3. Steep tea for 5 minutes and strain into popsicle holders. Freeze in the freezer for 30 minutes, then place the wooden sticks in the center of the popsicle holders. (This is a good time to spread the petals throughout the mold evenly.) Freeze until solid and serve immediately.
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Rose Petal Ice Cream
Yield: approx. 3 cups
1 cup heavy cream
1 cup whole milk
1 cup sugar
5 large egg yolks
1 ½ cups loosely packed, very fragrant old rose petals, washed and spun dry
Method:
1) Prepare an ice bath by placing ice cubes in a large, flat-bottomed container that will hold the bowl where the ice cream will be chilled.
2) Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste.
3) Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat.
4) Place the egg yolks in a medium sized bowl. Whisk yolks until light; add the hot liquid slowly, while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze in ice cream machine.
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Rose Petal Ice Cubes
These are so pretty when floating in a punch bowl or pitcher of iced tea or lemonade. Collect pesticide-free rose petals. Rinse under warm water and blot dry. fill ice cube tray half full with water and freeze. Place a rose petal on each cube, cover with a teaspoon of water and freeze again. fill cubes completely with water and freeze. Remove from trays.
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Submitted by:
Fluffbelle Nightmoon of JJ
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