Rose Recipes

Rose Recipes

Rose Recipes

Roses in a Jelly Glass
6 c. apple juice
4 c. sugar
7 jelly canning jars
7 rose buds, tiny (cleaned - free of bugs)

Measure 6 cups apple juice into a large kettle; bring to the boil quickly. Add sugar, stirring until dissolved. Boil rapidly until jellying point Is reached. Quickly place 1 tiny rose bud into each HOT jar. Skim jelly and pour into hot glasses or jars. Cover with paraffin at once. Let set until cool. Next day wash and label

Rose Petal Jam

30 large red cabbage roses
3 lbs Sugar
2 parts Water
½ Lemon

Take the roses and cut off the white ends. Make a syrup with the sugar and water. Then add the juice of half a lemon and the rose petals. Boil until the roses crystallize, stirring frequently with a wooden spoon. Turkish cooks keep this for years.

Rose Petal Cake

1/2 cup plus 2 tablespoons - butter or margarine
2-1/2 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
1-1/2 cups sugar
3/4 cup milk
3 egg whites
1 tablespoon rum or brandy
1/2 cup coarsey chopped Jungle Rose petals
1/2 cup sliced almonds toasted in oven until golden
1 tablespoon rosewater

Preheat oven to 350 degrees F. Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl. Fold wet and dry ingredients together. When mixture is combined fold in Jungle Rose petals. Mixture will be slightly lumpy. Bake in 2 greased, floured 9" pans for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks.

Frosting
2 cups whipping cream
1 tablespoon rum or brandy
1 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup sugar
1/4 cup sliced almonds, toasted
candied rose petals
3 Jungle Roses

Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.

Quail in Rose Petal Sauce

6 Quail
12 Royal Jungle Roses
2 Tablespoons Anise
12 Chestnuts
2 Cloves of Garlic, Minced
3 Pomegranates Ground and Strained or 3 Pitaya Ground and Strained (Cactus Fruit)
2 Tablespoons Rose Water
1/4 Cup Orange Juice Concentrate
1/2 Lb. Bread
1 Medium Apple, Peeled and Chopped
1/4 Cup Chopped Walnuts
1/3 Cup Raisins
1/2 Cup Cognac or Rum
Cinnamon
Butter
Basmati Rice with Almonds and Raisins
Broccoli Heads
Champagne Grapes

Clean and prepare Quail. De-petal and rinse 6 Roses using only larger outer petals. Sliver with scissors. Separate into 4 equal parts. Moisten bread bit by bit, shredding and balling until consistency is mushy yet firm. Add 1/4 of the slivered rose petals, walnuts, apples, raisins and a dash of cinnamon (to taste), 1/4 cup of Cognac, and 1 tablespoon Rosewater. Mix all together by hand until well blended. Stuff Quail with the rose petal mixture. Place remainder in covered ceramic cookware to be placed in oven with Quail.

In large mexican molcajete (mortar), add the anise to 2 parts of the slivered rose petals, (reserving the other half for stuffing and garnish) and grind to a very wet puree.

Brown, peel and boil the chestnuts, then puree them. Set aside.

Heat garlic in a large saute pan with butter until transparent. Add the chestnut puree, Pomegranates (or Pitaya), 1 tablespoon Rosewater, Frozen Orange Juice Concentrate, and 1/4 cup of Cognac or Rum. Heat lightly adding salt and pepper to taste. Remove from heat. Marinate Quail in sauce for 15 minutes.

Meanwhile begin preparing Basmati Rice, adding Raisins and Walnuts last, then five minutes of steaming (Respectively).

Bind Quail and place in broiler pan covered with a foil tent or cheesecloth. Put in oven for 20 minutes at 350 degrees (Along side remaining stuffing). Baste often. Remove foil or cheesecloth and allow to brown for five more minutes.

Serve on a platter, rice in the middle, Quail fanned out, scoops of stuffing between. Garnish with champagne or red seedless grapes, remaining shredded Roses strewn over top, and add steamed broccoli heads between and around. Serve with champagne or white wine.

10 Steps to Beautiful Roses

The rose has inspired artists, writers, and composers for centuries. Now you can join the ranks of those inspired gardeners who cultivate roses in their own garden. Whether you’re a novice gardener wanting to know the basics or a seasoned horticulturalist looking for tips on improving your blooms, the author’s expert advice offers all the know-how you’ll need.

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