ROSETTES
I've been making these for years. They are delicate and delicious. I've never counted how many this recipe makes, but it does make quite a few. Cook time is aproximate......each rosette should be cooked for 3 minutes or until lightly browned.
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 42 rosettes, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Add sugar to slightly beaten eggs, then add milk.
- Sift flour before measuring, then together with salt.
- Stir into first mixture until batter is smooth and about the consistency of heavy cream.
- Add flavoring.
- Heat fat or oil to 370°F in a deep kettle.
- If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
- Bread should brown.
- Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
- Dip heated iron into batter to about 3/4 its height.
- If iron is properly heated and drained the batter will coat the iron.
- If batter does not adhere the iron is too cool or greasy.
- Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
- Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
- Your rosette should be crisp as soon as it is slightly cool.
- If it is not, your fat may be too cool.
- If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
- While still warm, sprinkle with confectioners sugar.
- Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.
ROSETTES I
Cook this on a rosette iron, then sprinkle with sugar.
Provided by Pat Kersteter
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 30
Number Of Ingredients 8
Steps:
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
- Reheat iron 1 minute; make next rosette.
- Sprinkle rosettes with confectioners' sugar.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g
LAMB ROSETTES
Browned lamb fillets, subtley flavored with fresh spinach and carrots, wrapped in a sheet of buttered phyllo, baked and served with a simple reduction sauce. I love to serve this at dinner parties. I have prepared the rosettes and sauce up to 1 1/2 hours before baking and reheating the sauce.
Provided by Lorac
Categories Spinach
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rosette: Melt butter in a heavy skillet over medum high heat.
- Add fillets, 3 at a time, quickly brown on all sides, remove to a plate and reserve skillet.
- Preheat oven to 400°F.
- For each fillet, brush one sheet of phyllo with melted butter, fold in half crosswise, brush with butter and sprinkle with bread crumbs.
- Lay 3 spinach leaves at one end of the sheet, pat fillet dry (reserving plate juices for sauce), season with salt and pepper and place on spinach.
- Top with carrots, fold in sides of the phyllo sheet, roll up and place seam side down on an oiled baking sheet.
- Bake until lightly browned, about 15 minutes.
- Sauce: While rosettes are coking, return skillet to medium high heat, add onion saute briefly add garlic, rosemary, lemon juice, plate juices and stock.
- Bring to a boil, cook until reduced by 1/3, remove from heat, stir in butter and season with salt and pepper.
Nutrition Facts : Calories 226.6, Fat 17, SaturatedFat 10.2, Cholesterol 40.7, Sodium 637.2, Carbohydrate 15.7, Fiber 2, Sugar 2.1, Protein 4.2
ROSETTES
These traditional deep-fried favorites are crisp and delicious with a delicate, lacy look. Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.
Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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