ROSE PETAL COOKIES
These cookies feature both rose water and dried rose petals for a delicate rose flavor and pretty pink flecks in each bite.
Provided by Diana Moutsopoulos
Categories Desserts Cookies International Cookie Recipes Asian Cookie Recipes
Time 1h30m
Yield 60
Number Of Ingredients 8
Steps:
- Combine sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water. Stir in rose petals.
- Combine flour, baking powder, and salt in a separate bowl. Mix into the dough. Cover and chill dough for at least 1 hour, or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.
- Roll out dough on a lightly floured surface to about 1/3-inch thickness. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 7 g, Cholesterol 12.3 mg, Fat 2.5 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 13.5 mg, Sugar 3 g
QUAIL IN ROSE PETAL SAUCE
Steps:
- Heat the water to boiling.
- Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.
- Put the rose petals and cactus fruit in a blender and puree until smooth and set aside.
- Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
- Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper.
- Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm.
- Preheat a grill or grill pan.
- Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.
ROSE PETAL JELLY
Rose jelly is sweet and floral, and is lovely on buttered bread. Make it with roses you grow yourself to be sure they're chemical free. You will need liquid pectin (to thicken the jelly) and rose water for flavor. These are available in most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/4 cups
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
- Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.
EBONY'S ROSE PETAL PUDDING
Freda DeKnight introduced many signature dishes to Ebony magazine in the mid-20th century. One was her rose petal pudding, which was beloved by Ebony staffers and readers alike. Although its origin story is unclear, it's likely that Ms. DeKnight, the magazine's food editor and a frequent traveler, created the dessert from her research and willingness to incorporate international flavors into her cooking. This warm pudding provides a sweet taste of one of the most significant culinary periods in the nation. The rose icing is divine, and the aromatic pudding, which resembles bread pudding, is really lovely. The original recipe calls for 1/4 cup of rose water, which will give the pudding a very pronounced floral flavor, so you can choose an amount that is pleasing to you.
Provided by Kayla Stewart
Categories custards and puddings, dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the pudding: Butter a 7- to 8-cup heatproof pudding mold or other deep baking dish or bowl.
- Meanwhile, combine the bread crumbs, sugar, almonds, baking powder, salt, mace and rose petals in a large bowl or bowl of a stand mixer. Using an electric hand mixer or the paddle attachment of a stand mixer, mix the dry ingredients just to blend, about 10 seconds, then add the butter and beat until well combined, about 1 minute. In a medium bowl, beat the eggs with the milk, lemon juice and rose water. Add to the bread mixture and beat until everything is evenly moistened, about 1 minute.
- Spoon the pudding mixture into the prepared mold; it should come two-thirds up the sides of the mold. Cover tightly with aluminum foil, crimping it around the edges to seal.
- Place the covered mold in a wide pot or Dutch oven large enough to fit it with space around and over it. Add enough water to the pot to meet the middle of the bowl. Bring the water to a boil over medium heat, then cover the pot and reduce the heat to maintain a low simmer. Steam, replenishing with boiling water as needed so there's always enough to reach the middle of the bowl, until a skewer inserted in the center comes out clean, 1 1/2 to 2 hours. Cover tightly with foil again if the pudding needs to continue steaming after you insert the skewer.
- When the pudding is done, uncover the pot and let the pudding cool in the pot for about 5 minutes. Wearing oven mitts or protecting your hands with kitchen towels, grip the mold and transfer it to a heatproof work surface. If the pudding seems stuck to the mold, run a thin knife or spatula around the edges of the mold. Center a serving plate larger than the mold over the mold, then hold both tightly together and flip. The pudding should release onto the plate. If it hasn't, tap the mold a few times, then lift off the mold. Let the pudding cool to warm.
- While the pudding cools slightly, make the icing: In a medium bowl, combine the confectioners' sugar, butter, jelly, mace and rose water. Beat or whisk until smooth, then stir in the milk. If the icing is too thick to pour, add more milk by the tablespoon.
- While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you'd like. Serve warm.
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