RECIPES USING ROSES

 

CANDIED ROSE PETALS

 

Makes 2 dozen petals.  Candied flower petals were a favorite treat in Victorian times.  This easy -to-make confection can decorate cakes, petits fours, and candied fruits.

 

24 small, colorful, well-formed rose petals

2 egg whites, slightly beaten

1 cup superfine sugar

 

Brush both sides of the petals with a thin coating of egg white.  Sprinkle both sides lightly with superfine sugar and place on a tray sprinkled with additional sugar.  Sift a bit more sugar over the top to lightly cover any bare spots. Allow to set overnight a room temperature, and use within a few days.

 

 

ROSE PETAL TEA

 

Makes 1 quart.  This tea has more character than most herb teas, with the flavor of roses with hints of nutmeg and orange.  Brew fragrant, deep pink petals for a fine flavor and a lovely dark pink color.

 

1/2 cup tightly packed rose petals

1/4 teaspoon ground nutmeg

1 teaspoon sugar

1/4 orange, peeled and coarsely chopped

1 quart water

 

Place rose petals, nutmeg, sugar, and chopped orange into a pitcher.  Pour boiling water over petals and steep for 5 minutes.  Strain.  Serve hot or cold.

 

ROSE PETAL JELLY

 

The flavor of roses is pronounced yet delicate in this wonderful jelly.  Use dark red petals for a clear, bright red color.

 

4 qts rose petals (16 cups)

2 qts water (8 cups)

7 cups sugar

4 tablespoons fresh lemon juice

6 ounces liquid pectin

food coloring (optional)

 

Boil rose petals and water together for 10 to 20 minutes, or until about half the liquid has boiled off.  Strain through a fine sieve into a bowl, pressing on the rose petals to extract as much liquid as possible.  Measure 3 cups of liquid, add sugar, stir to combine, and bring to a boil. (You may discard the remaining liquid.)  Add lemon juice and pectin, and boil for 1 minute, stirring constantly.   Remove from heat, add food coloring, if desired, and pout into sterilized jars, filling to 1/8 inch of the top.  Seal with paraffin, or use vacuum lids.  If using vacuum lids, cover immediately with flat lids, and screw tips on tightly.  Turn upside down for 5 minutes, then turn right side up.  After 1 hour, check that seals appear intact.

 

 

OTHER COOKING IDEAS FOR ROSES

 

The uses of roses are limited only by your imagination.  You can line the bottom of a cake pan with rose petals before pouring in prepared batter to make an upside-down rose cake.  (This works best with yellow or white cakes).  You can also substitute rose extract in many recipes that call for vanilla, lemon, or almond extract.  Use chopped rose petals as a garnish for omelets, or line salad bowls with whole petals.  Rose petals can also be included in fruit salads.

            Honey can be flavored with rose petals, and rose water can be combined with honey, butter, anise, saffron, or sage and used to baste poultry.  Rose-flavored vinegar can be made by soaking 1 cup of rose petals in 1 pint of white vinegar and straining it after 10 days.

            Rose petals can be steeped in brandy for 3 to 4 weeks, and then the brandy can be used in flaming dishes, custards, sauces, and puddings, or as a dessert topping.