Twirl rims of beverage glasses in a mixture of egg white and a little rose water whipped to a froth. Sprinkle with granulated sugar, dry on wax paper.
CRYSTALLIZED FLOWERS AND LEAVES
Rose leaves (not petals), angelica stalk, mint or sage leaves and flowers, roots of lovage and violets. Make syrup of one pound sugar and one pint water, boil to ball stage when dropped in cold water. Remove from fire. Drop in selected, washed and dried leaves and flowers, pressing down without stirring. These should be thoroughly dry. Bring syrup to boil again, pour into flat container and set aside. The second day drain flowers, etc., and add 1/4 pound sugar to syrup and boil
to ball stage. Put in flowers, etc., again bring to boiling point and set aside. The third day repeat the process but when syrup comes to boil after flowers are added, stir flowers lightly until syrup granulates, then pour on sheets of wax paper. Breakage can best be avoided by separating flowers with fork. Use for cake and dessert topping.
CANDIED SUGARED ROSE PETALS (Mrs. Ralph Lane, Morrison, Illinois)
Rose petals must be dry and clean. Dip both sides in slightly whipped white of egg or brush with camel-hair brush, then coat both sides of the petals immediately with granulated sugar and lay carefully on waxed paper. Allow to dry thoroughly before packing in boxes. To hasten drying, turn the petals once. They will keep for a year.
CANDIED ROSE PETALS (Mrs. George Kubis, Rivera, California)
Prepare a cooked fondant one day in advance. (Do not make fondant on damp or rainy day as moisture affects the sugar.) Use a clean enamel or agate sauce pan. Put in two cups granulated sugar and 1/2 cup boiling water. Stir only till dissolved! Take out spoon and let sugar and water come to boil. Have ready a soft linen cloth tied to a stick. As the grains of sugar are thrown against the sides of the pan use the swab to wipe them off. (It can be moistened in cold water, but not be dripping.) If sugar grains fall in syrup it will granulate.
When it forms a soft ball it is done; (10 minutes). Remove from fire and lift carefully (if it is handled roughly it will granulate instead of being creamy.) Carefully pour into shallow bowl and cool. Do not jar it. If jellylike film spreads over top, fondant is all right. When fondant is cooled to lukewarm, stir with a spoon until it is stiff paste. Knead it till soft and smooth. Store in bowl and cover with damp cloth. The next day add to one cup of fondant 3 drops of lemon juice and stir over hot water or in a vessel set in a pan of hot water until thoroughly melted. Have fine perfect rose leaves or petals which you have spread out and allowed to become dry but not crisp. Dip each leaf or petal in fondant and take it out carefully with a toothpick and lay on a sheet of waxed paper to dry. Violets and strawberries may also be candied this way.
Turkish Princess Rose Cake
Pre-heat oven to 375°F.
Into a mixing bowl, combine:
1½ cups cake flour,
2 tsp. baking powder,
2 Tbsp. finely ground almonds
½ cup Rose Otto Sugar (recipe follows)
2 Tbs. Rose Syrup (recipe follows)
¾ cup + 1 Tbsp. milk,
5 Tbs. Unsalted butter,
1½ tsp. vanilla extract,
Pinch of salt.
Another 2 Tbsp. Rose Syrup
Blend all ingredients, except additional 2 Tbsp rose syrup. Mix about 4 minutes at medium speed with electric mixer. Turn into 2 - 8" lightly buttered and floured round cake pans. Bake in oven (375°F) until a toothpick, when inserted into the center of the cake, comes out clean - about 25 - 30 minutes. Let cool ten minutes before removing from the pan.
Remove from pans, place cakes on a rack, and let completely cool. Spread 2 Tbsp. Rose Syrup on top of the bottom cake layer. Then frost with Rose-Almond Frosting (recipe follows).
Place top cake layer atop frosted lower layer.
Complete frosting top and sides of the cake.
Garnish with fresh and candied rose petals (optional).
8 Tbs. Unsalted Butter
1 tsp. vanilla extract
2 Tbsp. Rose Syrup
1 Tbsp. finely ground almonds
4½ cups (1 box) powdered sugar
Rose hydrosol (have a few tablespoons handy)
In a mixing bowl, beat butter and vanilla extract, until the butter is softened. Add 2 Tbsp. Rose Syrup and continue to beat until mixture is fluffy. Slowly add powdered sugar, blending on a slow speed at first to combine ingredients. Add Rose hydrosol, a tablespoon at a time, until frosting reaches proper consistency.
Rose Otto Sugar
1-2 cups sugar
2 drops of Rose Otto
Blend well in a food processor.
Rose Syrup (Easy)
4 heaping Tbsp. Rose Petal Jam
2 Tbsp. Water
Combine jam and water in a small pan. Warm slightly over low heat while stirring.
Asure (Turkish Wheat Pudding)
This is one of the oldest and most traditional deserts in Turkish cuisine. Legend says "When the Flood finally subsided and Noah's Arc
settled on Mount Ararat in Agri, those on the vessel wanted to hold a celebration as an expression of the gratitude they felt towards God, but alas, the food storages of the ship were practically empty.
So they made a soup with all the remaining ingredients they could find and thus ended up with 'Asure'.
Following that legend, today Asure is prepared by cooking together at least fifteen ingredients which vary slightly by region.
For example, in the Çorum region, known as "Pekmezli Hedik" molasses is used and replaces sugar. In Gaziantep anise is added to that version.
Servings: 10 Ingredients:
Dövme (dehusked wheat for Asure) 1 cup (180 grams ) Chickpeas 1/3 cup (60 grams)
Dry white beans 1/3 cup (60 grams)
Rice 2 tablespoons (15 grams)
Water 12 ½ cups (2.5 kg)
Dried apricots 10 (60 grams)
Dried figs 5 (125 grams)
Raisins (seedless) ½ cup (50 grams)
Orange 1 small size 1(20 grams)
Sugar 1 2/3 cups (300 grams)
Rose water 2-4Tbsp (20-40 grams)
Walnuts (not crushed) 2/3 cup (65 grams)
Pomegranate ½ small size (50 grams)
Rinse the wheat, chickpeas and dried beans.
Soak beans and chickpeas, separately, each in 1 cup of water, overnight.
Soak the Dövme and rice together in 2 cups of water, overnight.
Add 3 cups of water to the Dövme and 2 cups of water each to chick peas and beans and place them individually on the burner.
Cook the Dövme until the grains are dissolved and the starch comes out. If necessary boil the
chickpeas in a pressure cooker. Rinse dried fruit and soak them for 2 hours in 1 ½ cups of water.
Mix the cooked ingredients and the dry fruit in a pan and cook for 15 minutes. Peel the orange and cut the rind, including the white inner part into 3-4 cm long and 1 cm wide strips. Divide the orange slices into 4-5 pieces. Add them to the mixture altogether and cook for another 5 minutes. Add the sugar and cook for 1-2 minutes and turn off the heat.
Add the rosewater and stir. Pour into dessert cups. Garnish with walnuts and pomegranate seeds.
For more information of the history and production of rose oil and rose hydrosol, visit
"Rosa Damascena - Anatolian Rose Production" by Butch Owenhttp://www.av-at.com/distillation/
Step by step instructions on how to make rose petal jamhttp://www.av-at.com
Candied Rose Hips
These make a healthful snack the kids should love! A nicely wrapped sample, with the recipe attached, also makes a good holiday gift.
You will need:
1 Cup Ripe* Rose Hips
1 Cup Sugar
1/2 Cup Water
1 or 2 Pieces Crystallized Ginger
Additional Water (for simmering)
*Rose Hips are ripe in the fall when they have turned bright colors.
Snap off the stems and tail of the rose hips you have gathered. Discard any imperfect ones. Split the hips open. With a teaspoon turned over, force the seeds out of the hips and throw the seeds away. Cover the hips with cold water in a saucepan and bring to a boil. Reduce the heat and simmer slowly for 10 minutes. Drain well.
In the same saucepan, bring 1/2 cup water, 1 cup sugar, and the crystallized ginger to a boil. Add the drained rose hips (not more than a cupful at a time). Cook slowly, until the hips just begin to appear translucent. Using a skimmer, remove the hips from the syrup and spread them on a platter to cool. If you have more hips, cook them the same way until all are cooked, but never add more than a cupful at a time.
Once cool, roll the hips in granulated sugar and spread thinly on waxed paper to dry. Store in an airtight container.
Rose Hip Soup
1 quart rose hip juice or puree (fresh or canned)
2-4 tablespoons honey
1-3 tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
1 tablespoon potato starch, cornstarch, or tapioca granules
6 (about) tablespoons sour cream or yogurt, optional
Heat the rose hip juice or puree, honey, and Iemon juice or vinegar. Adjust amounts of honey and Iemon juice or vinegar to give a lively sweet tart flavor. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.
Yield: 5-6 medium bowls
Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.
Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity.
Rose Hip Jam
4 qt rose hips with black ends removed (about 5 pounds)
3 1/2 c Sugar
Water (Wine or sherry)
Gather the rose hips after the first frost. Wash the rose hips well in case there is any insecticide residue. Cover with water and simmer until the hips are very soft and falling apart. Press through a food mill or colander to remove the seeds and larger particles. Press through a finer sieve to remove the smaller fibers and seed bits.
Cook the pulp down until it is quite thick, (thicker than heavy cream). Add about a pound of sugar for every pound of pulp. Check the taste to see if its sweet enough. Rose hips have enough pectin to jell and enough ascorbic acid to make it a little tart. Cook over high heat until the mixture has a thick jam-like consistency. Put in jars and process.
Makes 4 half-pint jars.
Rose Hip Jelly
4 quarts ripe rose hips
2 quarts water
1 package pectin crystals 5 cups sugar
1/2 cup lemon juice
Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice. Add to juice, the lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars.
Rose Hip Tea
1 tea bag
1 tablespoon dried rose hips
3 to 4 whole cloves Sugar or honey to taste
1 cup boiling water
Steep tea bag, rose hips and cloves in boiling water for five minutes. Remove hips and cloves. Reheat if desired. Sweeten to taste with sugar or honey. Makes one serving.
Rose Hip Nut Bread
Juice of 1 orange plus water
to make 1 cup
1/2 cup chopped raisins
3/4 cup seeded and chopped
wild rose hips
2 Tbsp melted butter
1 tsp vanilla 1 egg, beaten
1-1/2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup nuts or sunflower seeds
In a large bowl, mix the first six ingredients. Sift together and then
add the dry ingredients. Mix until well blended but do not overmix or
bread will be dry and heavy. Gently stir in nuts or sunflower seeds.
Spoon batter into a well-greased 5 x 8-inch loaf pan and bake at 350 degrees F. for one hour.
Rose Hip Syrup
4 cups rose hips
2 cups water
1 cup sugar
Wash rose hips thoroughly. Remove stems and flower remnants.Boil hips and water for 20 minutes in a covered saucepan.
Strain through a jelly bag. Return clear juice to kettle. Add sugar. stir well and boil five minutes. Refrigerate until used.
Rose Hip Leather
Use soft ripe rose hips (the riper they are, the sweeter they are).
It takes about 4 cups of rose hips to make 2 cups of puree. Remove stalks and blossom ends. Rinse berries in cold water. Put them into a pan and add enough water to almost cover. Bring to a boil and simmer 10 to 15 minutes. Press through a sieve or strainer. All that does not go through the sieve is placed in the pan again. Add a little water, enough to almost cover, if you want a thicker puree, add slightly less. This time heat but do not boil so vigorously. This will dissolve a little more of the fruit so that it will go through the sieve. Press again and then repeat the process one more time. By now, most of the fruit should have gone through the sieve leaving only seeds and skin to discard.
Line a cookie sheet, 12 by 17 inches, with plastic wrap. This size cookie sheet holds approximately 2 cups of puree. Spread puree or fruit leather evenly over the plastic but do not push it completely to the sides. Leave a bit of plastic showing for easy removal. Place on a card table or picnic table in the hot sun to dry. If the plastic is bigger than the cookie sheet and extends up the sides, anchor it with clothes pins so it will not flop down and cover the edges of the leather. Puree should dry in the sun six to eight hours.
Rose Hip Candy
Wash the rose hips with a spray or under running water. Drain and pat dry gently with paper towel or a clean cloth towel. Remove the seed from each rose hip with a small coffee spoon or pointed knife. For each 1 cup rose hips, dissolve 1/3 cup sugar in 2 tablespoons plus 2 teaspoons water. Add rose hips to the sugar-water and cook over medium heat. Be sure all hips are coated on the inside. This is easiest done by tilting the pan and spooning the syrup over and around them. Shake pan occasionally. Cook until rose hips are just about to burn, about 5 to 10 minutes. Remove hips as quickly as possible from pan - but individually, if you can - dropping each onto a sheet of waxed paper that is covered with granulated sugar. (two forks work well for this process. ) The syrup thickens fast. Separate any nested hips. Sprinkle sugar over them, then roll in the sugar until the hips are well coated on all sides. While they are drying, break off any hard bits of sugar. Add more sugar and toss the hips gently with two forks. Store in a glass jar.
Rose Hip Crumble Pie
Pastry for single-crust 9-lnch pie
1 cup dried rose hips
1/4 cup milk
1-1/2 cups sifted all-purpose
2 teaspoons baking powder Dash of salt
1/2 cup shortening
1-3/4 cups brown sugar
2 egg yolks, beaten
2 egg whites
Pecan halves (optional)
Prepare pastry and line a pie pan. Soften rose hips in milk. Sift together flour, baking powder and salt. Cream in shortening and brown sugar, mixing well. This makes a crumbly mixture - reserve 1 cup for topping. To the remainder add the egg yolks, milk and rose hips. Beat the egg whites until peaks hold form. Fold into the berry mixture. Spoon into pie pan and sprinkle with the crumbly topping. Garnish with pecan halves, if you wish. Bake at 350 degrees F. for 35 to 45 minutes or until pie appears well done.
Rose Hip Chutney
Ingredients and Directions
1/2 pt Dried rose hips, seeds
-removed or 1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine
-vinegar 1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled,
-cored and chopped 2 ts Ground ginger
3/4 ts Cayenne pepper
1 ts Ground cloves
1 lg Clove garlic, minced
1/2 lb Brown sugar
1/8 c Fresh lemon juice
1/8 c Fresh orange juice,
-unsweetened 1/2 ts Grated orange rind
Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic-lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays.