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RedRose Recipes |
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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. |
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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. |
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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. |
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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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