Posted on May 5, 2022 by Hunter Hulbert - Home
Everything is coming up roses this May. Rosewater has long been a flavor profile in Persian, Indian and Middle Eastern cooking. It is simply water that has had rose petals steeped in it. Now, don’t go running to the florist: These are edible roses, as in no chemicals such as pesticides have been used on them. If you grow your own and don’t use any chemicals in your garden, we’ve included a DIY recipe (and, if not, there are a few links to find it online listed at the end). Join us as we take a quick culinary tour down this flowery lane.
Photo courtesy of Cooking Classes
Yesteryear had a popular no-bake dessert phenomenon: the icebox cake. It is merely a dressed-down version of tiramisu, and what better way to welcome spring than this simple yet decadent dessert.
2 sleeves of Maria biscuit cookies (sold sometimes in the “international” aisle in a grocer)
½ package no-cook vanilla pudding mix
2 cup sliced strawberries, plus more for garnish, if desired
2 cup raspberries, plus more for garnish, if desired
In a large, chilled bowl, whip cream until thick, add sugar and pudding mix, and continue whisking until semi firm; the peaks on the whisk should stand relatively straight when pulled away from the mixture. Add rosewater and vanilla.
In a 9-inch-by-13-inch baking pan, casserole dish or even a 10” springform pan, place one layer of biscuits, breaking as necessary to fill in gaps. Spoon 1½ cups of the cream mixture and spread evenly over the biscuits. Scatter ¼ of the berries over the cream and repeat three more times finishing with a layer of cream. Decorate the top with additional berries, if desired. Cover with plastic wrap and chill at least 24 hours. Slice and serve.
Photo courtesy of Getty Images
SIMPLE SYRUP ROSEWATER COCKTAIL/MOCKTAIL
½ cup gin (Hendrick’s cucumber is quite yummy for this recipe), optional
In a small saucepan combine 1 cup water, 1 cup sugar and 3 tablespoons of rosewater. Over a low flame, bring to a boil stirring constantly. Cool and use for the above recipe.
Photo courtesy of Alpha Foodie
8 cups fresh fruit that is cut so that most of the pieces are of uniform size (use a mixture: I like a combo of plums, peaches, strawberries, grapes, etc.)
½ cup juice of your choice (apple works great) or water
Preheat oven to 350°F. Combine fruit mixture in a 10-cup casserole dish. Bake for 35 minutes, or until fruit has broken down and is bubbly. Allow to cool and then add vanilla and rosewater. Use it as topping for ice cream, yogurt, as an addition to oatmeal, etc.
Photo courtesy of Getty Images
1 cup edible-grade rose petals (fresh or dried)
Combine the ingredients in a small saucepan and simmer for 5 minutes. Cool and strain into glass jar and store refrigerated.
–Rose Water Indo Euro (atlanticspice.com)
–Certified USDA Organic Dried Rose Petals (amazon.com)
–Organic Rose Petals (spicesinc.com)
Your email address will not be published. Required fields are marked *
JUST IN JERSEY EVENTS MAGAZINE NEWSLETTERS JB MERCH