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size=3> <SPAN class=961482419-13072005><FONT face=Arial size=4>Found these
in the Seattle Times:</FONT></SPAN></FONT>
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<P class=storyhed>Rosewater Lemonade</P>
<P class=byline></P>
<P class=source></P></DIV>
<DIV class=block>
<DIV class=body>
<P><EM>Makes 6 ½ cups</EM></P>- 5 1/3 cups water
<P>- 1 cup granulated sugar</P>
<P>- 1 1/3 cups fresh lemon juice (about 6 to 7 lemons)</P>
<P>- 2 ½ to 3 ½ teaspoons rose water</P>
<P>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.</P>
<P><!--StartFragment --> </P>
<DIV class=block>
<P class=storyhed>Fragrant Rice with Rose Water, Cinnamon and Pistachios</P>
<P class=byline></P>
<P class=source></P></DIV>
<DIV class=block>
<DIV class=body>
<P><EM>Makes 4 servings</EM> </P>
<P>- 1 tablespoon butter</P>
<P>- 1 tablespoon vegetable oil</P>
<P>- 1 small sweet onion, finely chopped</P>
<P>- 1 1/3 cups basmati or white long-grain rice</P>
<P>- ¼ teaspoon ground cinnamon</P>
<P>- 2 teaspoons tomato paste</P>
<P>- 2 2/3 cups reduced-sodium chicken or vegetable broth</P>
<P>- ¼ cup dark raisins</P>
<P>- ½ teaspoon salt</P>
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3 tablespoons shelled, natural pistachios or slivered almonds
<P>- 1 teaspoon rose water</P>
<P>- Freshly ground black pepper</P>
<P><STRONG>1.</STRONG> 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.</P>
<P><STRONG>2.</STRONG> 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.</P>
<P><STRONG>3.</STRONG> Meanwhile, toast pistachios or almonds in a small, dry
skillet over medium heat about 4 minutes or until fragrant and lightly browned.
Chop coarsely.</P>
<P><STRONG>4.</STRONG> Remove rice from heat. Stir nuts, rose water and pepper
into rice, cover and set aside 5 minutes.</P>
<P><STRONG>Data per serving:</STRONG></P>
<P>Calories 364<SPAN class=961482419-13072005> </SPAN>Protein
7.54g<SPAN class=961482419-13072005> </SPAN>Fat 9.42g<SPAN
class=961482419-13072005> </SPAN>Carbohydrates 62.01g<SPAN
class=961482419-13072005> </SPAN>Sodium 751mg</P>
<P>Saturated fat 2.50g<SPAN class=961482419-13072005>
</SPAN>Monounsaturated fat 4.29g<SPAN class=961482419-13072005>
</SPAN>Polyunsaturated fat 2.06g</P>
<P>Cholesterol 7.63mg<SPAN class=961482419-13072005> </SPAN></P>
<P><SPAN class=961482419-13072005></SPAN><EM>Idea from British chef Paul
Gayler</EM></P>
<P><EM></EM> </P>
<P><!--StartFragment --> </P>
<DIV class=block>
<P class=storyhed>Peaches in Rosewater Syrup</P>
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<P><EM>Makes 4 to 6 servings</EM> - 4 cups water</P>
<P>- 2 cups granulated sugar</P>
<P>- 3 tablespoons fresh lemon juice</P>
<P>- 2 cinnamon sticks</P>
<P>- ¼ teaspoon green cardamom pods</P>
<P>- Optional: 1 tablespoon dried rose buds (see note)</P>
<P>- 1 teaspoon rose water</P>
<P>- 4 ripe but firm peaches</P>
<P>- Crisp cookies</P>
<P><STRONG>1.</STRONG> 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.</P>
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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.
<P><STRONG>3.</STRONG> 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.)</P>
<P><STRONG>4.</STRONG> Remove rose buds, cinnamon sticks and cardamom pods from
syrup. Spoon peaches with some of the syrup in glass bowls and serve with
cookies.</P>
<P><STRONG>Note:</STRONG> 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.</P>
<P><STRONG>Data per 1 of 6 servings:</STRONG></P>
<P>Calories 285<SPAN class=961482419-13072005> </SPAN>Protein 0.62g<SPAN
class=961482419-13072005> </SPAN>Fat 0.16g<SPAN
class=961482419-13072005> </SPAN>Carbohydrates 73.54g<SPAN
class=961482419-13072005> </SPAN>Sodium 3mg</P>
<P>Saturated fat 0.01g<SPAN class=961482419-13072005>
</SPAN>Monounsaturated fat 0.04g<SPAN class=961482419-13072005>
</SPAN>Polyunsaturated fat 0.06g</P>
<P>Cholesterol 0mg</P>
<P><EM>Syrup recipe adapted from "New Food of Life: Ancient Persian and Modern
Iranian Cooking and Ceremonies" by Najmieh Batmanglij</EM></P>
<P><EM></EM> </P>
<P><!--StartFragment --> </P>
<DIV class=block>
<P class=storyhed>Almond-Rose Pound Cake</P>
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<P><EM>Makes 12 to 16 slices</EM></P>
<P>- Cooking spray</P>
<P>- 1 cup unsalted butter, cut into pieces</P>
<P>- ¼ cup slivered almonds</P>
<P>- 1 2/3 cups granulated sugar</P>
<P>- 5 large eggs</P>
<P>- 2 cups all-purpose flour</P>
<P>- ½ teaspoon salt</P>
<P>- 1 teaspoon rose water</P>
<P>- ¼ cup rose preserves or jam (see note)</P>
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1 teaspoon almond extract
<P>- Powdered sugar for dusting</P>
<P><STRONG>1.</STRONG> Preheat oven to 350 degrees. Lightly spray a 9-inch tube
pan with cooking spray and set aside.</P>
<P><STRONG>2.</STRONG> 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.</P>
<P><STRONG>3.</STRONG> 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.</P>
<P><STRONG>4.</STRONG> 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.</P>
<P><STRONG>5.</STRONG> 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.</P>
<P><STRONG>Note:</STRONG> Rose petal jam and conserves can be found in specialty
markets, or online at <A href="http://www.chefshop.com/">www.chefshop.com</A> or
<A href="http://www.kalustyans.com/">www.kalustyans.com</A>.</P>
<P><STRONG>Data per 1 of 16 slices:</STRONG></P>
<P>Calories 288<SPAN class=961482419-13072005> </SPAN>Protein 4.08g<SPAN
class=961482419-13072005> </SPAN>Fat 14.06g<SPAN
class=961482419-13072005> </SPAN>Carbohydrates 36.71g<SPAN
class=961482419-13072005> </SPAN>Sodium 98mg</P>
<P>Saturated fat 7.86g<SPAN class=961482419-13072005>
</SPAN>Monounsaturated fat 4.13g<SPAN class=961482419-13072005>
</SPAN>Polyunsaturated fat 0.91g</P>
<P>Cholesterol 96.59mg</P>
<P><EM>Adapted from <A
href="http://www.recipegoldmine.com/">www.recipegoldmine.com</A></EM></P></DIV></DIV></DIV></DIV></DIV>
<P class=label>Copyright © 2005 The Seattle Times Company</P>
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