[Moo] OT - Rosewater Recipes
Jeanne
jeanne at atasteofcreole.com
Wed Jul 13 12:33:19 PDT 2005
Found these in the Seattle Times:
Rosewater Lemonade
Makes 6 ½ cups
- 5 1/3 cups water
- 1 cup granulated sugar
- 1 1/3 cups fresh lemon juice (about 6 to 7 lemons)
- 2 ½ to 3 ½ teaspoons rose water
Combine water and sugar in a saucepan and heat over medium-low heat,
stirring just until the sugar has dissolved. Remove from heat and cool. Stir
in lemon juice and rose water to taste. Chill well before serving.
Fragrant Rice with Rose Water, Cinnamon and Pistachios
Makes 4 servings
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 small sweet onion, finely chopped
- 1 1/3 cups basmati or white long-grain rice
- ¼ teaspoon ground cinnamon
- 2 teaspoons tomato paste
- 2 2/3 cups reduced-sodium chicken or vegetable broth
- ¼ cup dark raisins
- ½ teaspoon salt
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- 3 tablespoons shelled, natural pistachios or slivered almonds
- 1 teaspoon rose water
- Freshly ground black pepper
1. In a 2-quart saucepan, heat butter and oil over medium heat. Add onion
and sauté 5 minutes or until translucent. Add rice and stir until the rice
begins to turn golden. Add cinnamon and stir for 30 seconds.
2. Whisk together tomato paste and broth. Pour over the rice, and add
raisins and salt. Bring to a boil, reduce heat to low, cover and cook 15
minutes.
3. Meanwhile, toast pistachios or almonds in a small, dry skillet over
medium heat about 4 minutes or until fragrant and lightly browned. Chop
coarsely.
4. Remove rice from heat. Stir nuts, rose water and pepper into rice, cover
and set aside 5 minutes.
Data per serving:
Calories 364 Protein 7.54g Fat 9.42g Carbohydrates 62.01g Sodium
751mg
Saturated fat 2.50g Monounsaturated fat 4.29g Polyunsaturated fat 2.06g
Cholesterol 7.63mg
Idea from British chef Paul Gayler
Peaches in Rosewater Syrup
<http://seattletimes.nwsource.com/cgi-bin/EMailStory.pl?document_id=20023770
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Makes 4 to 6 servings - 4 cups water
- 2 cups granulated sugar
- 3 tablespoons fresh lemon juice
- 2 cinnamon sticks
- ¼ teaspoon green cardamom pods
- Optional: 1 tablespoon dried rose buds (see note)
- 1 teaspoon rose water
- 4 ripe but firm peaches
- Crisp cookies
1. In a 3 ½-quart pan combine water, sugar, lemon juice, cinnamon and
cardamom. Bring to a boil, stirring to dissolve sugar. Reduce heat and
simmer gently 10 minutes. Stir in dried rose buds and rose water. Simmer 5
minutes. Remove from heat and cool 5 minutes.
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2. Meanwhile, bring a pot of water to the boil. Remove from heat and add
peaches. Time about 30 seconds or just until skins begin to loosen. Remove
peaches and rinse gently with cool water. When cool enough to handle, slip
off the skins. Cut peaches into quarters, discarding the pits, and put into
a bowl.
3. Pour hot syrup over the peaches. Cool about 15 minutes, then place a
piece of wax paper on top and weight with a small plate. Refrigerate several
hours until peaches are chilled and have absorbed the flavors of the syrup.
(These peaches should be served the same day they are made.)
4. Remove rose buds, cinnamon sticks and cardamom pods from syrup. Spoon
peaches with some of the syrup in glass bowls and serve with cookies.
Note: Unsprayed dried rose buds can often be found at spice shops or stores
such as Whole Foods that stock a wide range of bulk spices.
Data per 1 of 6 servings:
Calories 285 Protein 0.62g Fat 0.16g Carbohydrates 73.54g Sodium 3mg
Saturated fat 0.01g Monounsaturated fat 0.04g Polyunsaturated fat 0.06g
Cholesterol 0mg
Syrup recipe adapted from "New Food of Life: Ancient Persian and Modern
Iranian Cooking and Ceremonies" by Najmieh Batmanglij
Almond-Rose Pound Cake
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Makes 12 to 16 slices
- Cooking spray
- 1 cup unsalted butter, cut into pieces
- ¼ cup slivered almonds
- 1 2/3 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon rose water
- ¼ cup rose preserves or jam (see note)
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- 1 teaspoon almond extract
- Powdered sugar for dusting
1. Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking
spray and set aside.
2. Put the pieces of butter into the large bowl of an electric mixer and set
aside about 15 minutes to soften. Grind almonds finely in a food processor
or blender and set aside.
3. When butter has softened, cream with sugar on medium speed until fluffy,
about 5 minutes. Add eggs, one at a time, beating well after each addition.
Stir together flour and salt. Slowly add to the creamed mixture, beating
until batter is smooth.
4. Remove about a third of the batter and add rose water and jam, stirring
until smooth. Stir the ground almonds and almond extract into the remaining
batter. Spoon half of the almond batter into the prepared pan, spreading
evenly. Spoon all of rose batter into the pan, spreading evenly. Then top
with remaining almond batter and spread until smooth.
5. Bake cake on center oven rack 50 to 60 minutes or until it tests done.
Cool cake in pan 15 minutes, then run a knife around the outside edge and
also around the center tube. Invert onto a cooling rack and cool completely.
Dust with powdered sugar before serving.
Note: Rose petal jam and conserves can be found in specialty markets, or
online at www.chefshop.com <http://www.chefshop.com/> or www.kalustyans.com
<http://www.kalustyans.com/> .
Data per 1 of 16 slices:
Calories 288 Protein 4.08g Fat 14.06g Carbohydrates 36.71g Sodium 98mg
Saturated fat 7.86g Monounsaturated fat 4.13g Polyunsaturated fat 0.91g
Cholesterol 96.59mg
Adapted from www.recipegoldmine.com <http://www.recipegoldmine.com/>
Copyright © 2005 The Seattle Times Company
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