Cooking with Roses
Flowers and shrooms are popping all fair.
Baby birds are chirping and falling out of nests.
Big ass bugs are emerging from their winter lair.
The rain soaked ground is a boot sucking muddy mess.
Yeah, yeah……..it’s Spring and I love every shmuck-edy part of it!
Enough of this sappy Shakespearean poesy, let’s get down to the real romance of Spring…flowers in our food.
Roses, an expressionist nectar of love are at the top of the menu. Here’s our short list:
Rose Petal Flan
Vanilla Rose Cake
Rose Petal Syrup on White Peaches
As you can see, roses are an inspiring addition to the creation of food. A feast for the eye, titillation for the romantic heart, nurture for the palate. So… let’s get cooking!
At the base of most rose recipes are flower petals mixed into the food ingredients or made into simple syrups. Rose petal tinctures and rose essential oils are also used in cooking and for mixing drinks. For visual impact, use richly colored, jewel tone roses. For delicacy, use white or pale pink roses. Always pick the most fragrant perfume scented roses.
**Important! Only use roses that you know are pesticide free. If you’re wildcrafting rugosa roses from the field, make sure they have not been sprayed with chemicals or covered by roadway auto exhaust fumes.
Rose Simple Syrup
Mix all ingredients together in a smallish heavy saucepan.
Slowly bring to a gentle -low heat- simmer.
Rose oils are delicate and must be handled with delicacy.
Never, never do a full on boil of the petals.
Stir while simmering until all sugar crystal is dissolved.
Still simmering over the lowest heat, cook down to a syrup consistency.
While cooking down, stir/scrape down the pan sides to stop any errant sugar particles from burning.
Remove pan from heat and cool for 15 minutes.
Strain petals from rose syrup.
Bottle the syrup - inert glass is always preferable with a non metal bottle cap.
Chill and store in refrigerator.
Rose Petal Tincture
Spread the trimmed petals over a wire rack and allow them to dry for at least 24 hours.
Drying removes some of their moisture, which will not mix with the alcohol.
Place the petals in a glass jar.
Cover the petals entirely with the alcohol. Shake the jar a couple times each day.
Be sure all the petals are covered by alcohol at all times to prevent petal mold and oxygen oxidation, which will degrade the tincture.
Every two to three days, remove the old petals and replace with fresh petals. Do this until the tincture reaches the level of scent, color and rose taste that you desire.
Strain & place tincture liquid in the smallest possible glass bottle.
If the bottle cap is metal, cut a circle of medium thickness plastic to separate the tincture from the metal. Alcohol interacts with metal, creating an off-flavored tincture.
Store in refrigerator for longevity.
As you use the tincture, place it into smaller bottles. The idea is to reduce the amount of oxygen on the tincture surface, this slows oxidation changes.
As the tincture ages, the rose flavor will lightly intensify.
Opt: you may use high proof vodka in place of the Everclear, although higher proof alcohols do a better job of drawing out the scent aromatics.
Did You Know?
Any edible flower, herb and most spices may be tinctured or made into a simple syrup.
Flowers are packed full of healthy nutrients. Flowers in food are an exquisite gift of love.
Did You Know? Any edible flower, herb and most spices may be tinctured or made into a simple syrup.
Flowers are packed full of healthy nutrients.
Flowers in food are an exquisite gift of love.
ITEMS WE USED TO MAKE THIS RECIPE