RedRose Recipes |
Rose Petal Jam
*
1/2 lbs. rose petals
* 1 & 1/4 cup of sugar
* 3 tbs. organic lemon juice
* 3/4 lbs. raw, unfiltered honey
Simmer petals in a small amount of water until tender. Add the
sugar, honey and the lemon juice and cook gently until this mixture
is a thick syrup consistency.
Allow the mixture to cool a little, then pour it into sterile
canning jars and seal. |
Rosehip
Tea
To make an infusion, add
1 cup of boiling water to 1 ounce of herb. Do not boil the herb in
the water. That's how you make a decoction... Strain herbs out and
serve the "tea" to restore and stimulate your vital
energy. |
Rosehip Syrup
For this syrup you'll need:
* 1 & 1/4 cup of boiling water
* 1/4 lbs. rosehips
* 1/2 cup raw, unpasteurized honey
Pour boiling water over the rosehips, cover and leave to steep
until it is room temperature. Strain the mixture in to a sauce pan,
add honey add heat slowly to bring the liquid to a boil. Simmer
gently until it thickens to the desired consistency. Cool and
bottle.
Use this syrup as a topping for cake, ice cream or with other items
of your choosing. Mixes well with sparkling water for a delightful
beverage! Also does wonders for a sore throat. |
Candied Rose Petals
Begin by slightly beating one egg-white in a small bowl.
Sprinkle a layer of sugar on a small plate. Dip the rose petals
first in egg-white, then in sugar so they are coated on both
sides.
Dry these confections on a rack. Store the candied petals on wax
paper, each layer separated by a paper towel or piece of
cheesecloth.
Use these on candy trays, as a garnish for fruit cups, as a
decoration on cakes and pies or to adorn a serving plater for a
special meal. |
Rose Petal
Punch
A handful of strongly
scented rose petals will delicately flavor a punch for a summer
evening.
2 - 3 hours before you wish to serve the punch, put a good handful of
fresh, scented rose petals into a mixing bowl. Sprinkle a tablespoon
of sugar over the roses and pour over it a large bottle of sparkling
wine or apple cider along with the juice of one lemon. Chill.
When ready to serve, strain off the liquid into a punch bowl and add
additional fresh rose petals and any berries in season. Serve in tall
glasses. |
Kathreen's Rose
Petal Ice Cream
* 2 cups heavy
or whipping cream
* 4 scented deep crimson rose heads
* 2 large brown eggs
* 3/4 cup sugar
* 2 tsp. honey
* a pinch of ground cardamon or seeds from a few pods
* 1 cup milk
1. Put the cream, milk cardamon and rose petals in a saucepan and
bring to just below the boil. Remove from heat, cover and leave to
infuse until cool.
2. Whisk egg yolks in a mixing bowl until light and fluffy, 1-2
minutes. Whisk the sugar and honey a little at a time, then continue
whisking until completely blended.
3. Strain the rose-infused milk into the egg mixture and return to
the sauce pan or a double-broiler. Cook very gently until slightly
thickened, but do not let it boil.
4. Chill this mixture (custard now) and then freeze or process in an
ice cream maker. Store in the freezer.
* Before adding custard mixture to the ice cream maker, I like to add
a little rose water and fresh rose petals minced
lightly |
Rose
Omelette
The 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
How To:
--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. |
Herbal
Jelly
Chamomile Flowers
(delicate, apple-honey flavor, good on toast or fruit or
cheese)
Peppermint, or other mints (try cooking peas in chicken stock, then
adding mint jelly! )
Sage (Good on Meats, especially pork and chicken)
Scented Geraniums
Lemony Herbs, such as lemon verbena, lemon balm, lemon thyme,
etc.
Rosemary---another good one for meats, beef included
You Will Need:
Jars of Apple Jelly
Fresh Herb Leaves or Flowers
Large, deep pot of boiling water and Tongs
Small Saucepan
How
To:
1. Empty contents of one jar
of apple jelly into saucepan. Heat over medium until melted and
barely bubbling. Meanwhile, wash jar and lid and place in boiling
water to keep sterile.
2. When jelly is well melted, remove jar from water and place a few
herb leaves or flowers in bottom. Strength of flavor will be
determined by how many you use. Experimentation is the only way to
know how you like it best.
3. Pour hot jelly over herbs in jar. Retrieve hot lid from boiling
water and screw on quickly.
4. Replace filled jar in boiling water and process for 10
minutes.
5. Best kept in refridgerator, just in case, but should do okay in
the pantry. Always use your sniffer before you eat something home
processed! Should be aged for at least four weeks for best
flavor. |
Rose
Vinegar
Steep petals in white
wine vinegar for 2 weeks in a warm place out of direct sunlight. Cook
with rose vinegar or use as an astringent wash for the face
body. |
Rose Water
Mouthwash
Mix equal parts of
rosewater and tincture of myrrh (Commiphora mol mol) for an
alternative to OTC mass-marketed "green stuff". |
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