ROSE-SCENTED SUGAR
You can use any edible, fragrant flower or herb, such as lavender or rose geranium, in place of the rose petals to make herbal sugars. They're excellent in hot and iced teas, fruit salads, baked goods, and icings -- just substitute the amount of sugar called for in a recipe with an equal amount of scented sugar.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Using a mortar and pestle, a spice grinder, or a food processor, blend together sugar, rose petals, and essential oil until mostly pulverized. Sugar can be stored in a sealed container at room temperature up to 2 weeks.
BAKED APPLE ROSES
These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
- Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
- Mix together sugar and cinnamon in a bowl.
- Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
- Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
- Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
- Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
- Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
- Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 1058.4 calories, Carbohydrate 96.3 g, Cholesterol 142.8 mg, Fat 71.3 g, Fiber 5 g, Protein 12.1 g, SaturatedFat 26.9 g, Sodium 495.5 mg, Sugar 38.3 g
SIMPLE SUGAR ROSES
These pretty roses can be used on cakes and cupcakes to give a romantic and sophisticated finish
Provided by Jane Hornby
Categories Dessert, Treat
Time 1h
Yield Makes 40 roses and leaves
Number Of Ingredients 5
Steps:
- Start with the roses. Knead a little of the colouring paste into 150g of the icing until pale and even. Break into three balls, then add a little more colouring to two, giving three varying depths of colour. Keep under cling film. Rub a very thin layer of fat over a smooth work surface. Roll out one of the balls of icing thinly, about 1-2mm, then trim into a rectangle about 8 x 20cm. Cut off a 1cm strip of icing widthways, keeping the rest covered.
- Carefully roll the icing up and around itself. For a more realistic rose look, start rolling slightly skew-whiff so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set aside for at least 1 hr until firm. Repeat with the rest of the icing.
- For the leaves, colour the remaining icing green. Pinch off small pea-size pieces, roll into balls, then flatten a little. Pinch one end to make a leaf shape. Leave to dry.
- Once the roses are dry and firm, dust a little lustre onto each rose using a paintbrush or your fingertip. Sprinkle with sparkles, if using. Position the roses onto the cupcakes in clusters of three, following with three leaves. You'll need 36 leaves and roses for 12 cakes.
SUGARED ROSE PETALS
Top our Rose-and-Ginger Cupcakes with these petals.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 24
Number Of Ingredients 4
Steps:
- Hold petal with tweezers, and brush egg wash over one side. Sprinkle with sugar. Set on baking sheet lined with parchment. Let stand overnight. Store in a single layer, airtight, at room temperature up to 3 months.
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