Rose Recipes

3 dozen fresh roses

1 tbs fixative

1 cup dried lime leaves

several cinnamon sticks

1 tbs whole cloves

1/4 cup dried citrus peel

3 or 4 vanilla beans

rose oil

sandalwood oil

 

1. Collect roses when they are fully open, but have not yest turned brown. dry the petals on a screen or a tray lined with brown paper in a warm, dry palce until they turn crisp.


2. I a large bowl mix 1 quart dried petals with 1 tbs of fixative.


3. Add lime leaves an spices. Sprinkle with a few drops of the essential oils.


4. Place in a covered container for 10 days, shaking the contents daily.

 

From the Little Big Book of Roses, Natasha Tabori Fried and Lena Tabori

SCONE INGREDIENTS
2 1/4 CUPS unbleached all-purpose flour
2 TSP sugar
3/4 TSP salt
2 TSP baking powder
1/2 TSP baking soda
1/2 TSP cinnamon
4 TBSP unsalted butter
1/3 CUP unsalted pistachio nuts - coarsely ground
1 CUP heavy cream
1 TBSP rose water
2 TBSP edible rose petals - cleaned and finely shredded


ICING INGREDIENTS
1 cup powdered sugar
1 tablespoon Beach Plum Jelly or jam of any sort
2 teaspoons rose water


DIRECTIONS
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.


To prepare the icing:
In a small bowl, combine the powdered sugar, rose water, and the beach 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 beach rose petals.


ADDITIONAL SUGGESTIONS
Serve with a cup of hot Rose Petal Tea.

yields 2 dozen recipe from The Wildflower Inn Bed & Breakfast

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.

recipe from cssvc.compuserve.recipes.com

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

recipe from: http://www.valentine.gr/recipes_SideDishesAndOthers2-en.htm

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.

 

http://www.lacabe.com/marga/food/int/azerbaijan/ovshala.html

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 Roe Petal Syrup.

 

Rose Petal Syrup
4 cups rose petals
2 cups water
2 cups sugar
red food coloring (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.

http://www.abc.net.au/hobart/stories/s586825.htm

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.

http://www.rosejam.com/files/recipes.htm

Two Cups Fresh Basil
One Cup Rose Petals
4 Large Garlic Cloves
1 Cup of Extra Virgin Olive Oil
1 Teaspoon Rosewater
1 Cup of Freshly Grated Parmesan Cheese
1/4 Cup of Freshly Grated Romano Cheese
Salt and Freshly Ground Pepper to taste
1 Lbs. Linguini
1 1/2 Tablespoons salt
4 Quarts water
1/4 Cup of Heavy Cream

Rinse Rose Petals and Basil thoroughly and pat dry.
Sliver Rose Petals with sharp scissors.
Peel and chop garlic. Combine the basil, garlic and Pine nuts,
chop in either a food processor or blender. While still processing add olive oil and rose water slowly.
Add the Parmesan and Romano, salt and pepper, blend lightly.
Cover and reserve 1/2 for future use.
Boil water add sat and pasta, boil until cooked but still slightly firm.
Drain in a colander Place back into hot pot.
Add 2 tablespoons of the pasta water and the cream into the pesto and toss with pasta.
Place in large serving bowl immediately, garnish with slivered rose petals. You may add a little ground pepper if desired

http://recipes.it

This flavored sugar can be used on top of sugar cookies just before baking, as a sprinkle on pound cake, or even to dress up toast with butter. Start to Finish: 5 minutes Makes: Two 1/2 pint jars Ingredients: 1/2 cup dried pink or red rose petals 1 teaspoon allspice Directions: In a food processor combine sugar, rose petals, and allspice. Process with several on/off turns until well combined and sugar becomes pinkish tone.

From the Magazine Real Simple