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Garden Plate: Welcome Spring with Rose Water Floral Recipes

Garden Plate: Welcome Spring with Rose Water Floral Recipes

Everything is blooming in May. Rose water has long been a flavor profile in Persian, Indian and Middle Eastern cuisines. It’s just water with rose petals soaked in it. Don’t run to the florist now: these are edible roses, as no chemicals such as pesticides have been used on them. If you grow your own and don’t use chemicals in your garden, we’ve included a DIY recipe (and if not, there are a few links to find it online at the end). Join us on a quick culinary tour of this flowery avenue.

Photo courtesy of cooking classes

Last year saw a popular no-bake dessert phenomenon: the icebox cake. It’s just a stripped-down version of tiramisu, and what better way to welcome spring than this simple yet decadent dessert.

ROSE WATER BERRY ICEBOX CAKE

Servings: 12

2 sleeve Maria cookies (sometimes sold in the “international” aisle in a grocer)

For the cream layer:

1 liter heavy whipping cream

1½ cups powdered sugar

½ package of no-cook vanilla pudding mix

1 tablespoon rose water

½ teaspoon vanilla

For the berry layer:

2 cups sliced ​​strawberries, plus more for garnish, if desired

2 cups raspberries, plus more for garnish, if desired

In a large chilled bowl, whip the cream until thick, add sugar and pudding mix and continue beating until semi-solid; the peaks on the whisk should be relatively straight as they are pulled out of the mixture. Add rose water and vanilla.

Place a layer of cookies in a 9-inch-by-13-inch baking pan, roasting pan or even a 10-inch springform pan, place a layer of cookies, breaking if necessary to fill in gaps. Spoon 1½ cups of the cream mixture and spread it evenly over the cookies. Divide 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 refrigerate for at least 24 hours. Cut and serve.

Photo Courtesy of Getty Images

SIMPLE SYRUP PINK WATER COCKTAIL/MOCKTAIL

Servings: 4 drinks

1 cup rose water simple syrup

3 cups seltzer

4 lime wedges for garnish

4 cucumber slices for garnish

½ cup gin (Hendrick’s cucumber is quite tasty for this recipe), optional

In a small saucepan, combine 1 cup water, 1 cup sugar, and 3 tablespoons rose water. Bring to a boil over low heat, stirring constantly. Cool and use for the above recipe.

Photo courtesy of Alpha Foodie

STEWED SPRING FRUIT COMPOTE

Servings: 6

8 cups fresh fruit cut so that most pieces are of uniform size (use a mixture: I like a combination of plums, peaches, strawberries, grapes, etc.)

½ cup sugar

½ cup juice of your choice (apple works great) or water

1 tablespoon rose water

1 teaspoon vanilla

Preheat oven to 350°F. Combine fruit mixture in 10-cup baking dish. Bake for 35 minutes, or until the fruit is broken down and bubbly. Let cool and then add vanilla and rose water. Use it as a topping for ice cream, yogurt, as an addition to oatmeal, etc.

Photo Courtesy of Getty Images

DIY ROSE WATER

Servings: 3 cups

3 cups of warm water

1 cup edible rose petals (fresh or dried)

Combine the ingredients in a small saucepan and simmer for 5 minutes. Cool and strain into glass jar and keep refrigerated.

Rose water sources

Rose water Indo Euro (atlanticspice.com)

Nielsen-Massey Vanillas (nielsenmassey.com)

mymoune

Sources for Dried Edible Rose Petals

Certified Organic Dried Rose Petals from USDA (amazon.com)

Organic Rose Petals (spicesinc.com)

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