Rose-Themed Cooking Contest
December 13, 2008
For our 2008 Holiday Party we had a new event created by Linda
Shamoon, a rose-themed cooking contest. Members brought some sort of homemade food, either flavored with roses, rose hips, rose water. etc.
like a rose, or decorated with roses. We had quite a creative group of
winner was Julia Sun with her elegant, delicious, decorative, curry roses. The recipes
are listed below. This was so successful, I suspect
we'll do it again, so we'll put up links to rose recipes and ideas for next
(Send me your recipes please)
* 1 pack Pillsbury pie crust
* 2 egg yolks (mixed well)
1 medium onion (diced)
¼ - ½ pound ground pork
½ teaspoon curry powder
½ teaspoon salt (or lower amount, as you prefer)
1 tablespoon cornstarch
1. Prepare filling: stir fry and brown pork and onion, then add curry powder, salt, cornstarch, and stir them well. After cooling down, put the filling in refrigerator for one hour.
2. Place pie crust on a table, use a three-inch diameter cup as mold, and press it on the crust to get twelve round shells. Put one tablespoonful of chilled filling on top of each shell. Fold it to whatever the shape you like: crescent, leaf, or round (press two shells together).
3. Gather all remaining crust, and separate the dough into small pieces (about the size of peanut) to make little rose petals. Assemble rose petals into little roses (requires four-five petals to make a rose).
4. Gently brush egg yolk on top of each piece.
5. Preheat oven to 350oF. Place all pieces into the oven and bake for twenty minutes or until they reach golden brown.
Chocolate Rose Wreath
Rosy Orange Almond Scones
Cardomom Rose Corn Bread
Rose Refrigerator Cookies
2008 Contest Recipes
Julia Sun's "Curry Roses" Recipe
1. Prepare filling: stir fry and brown pork and onion, then add curry powder, salt, cornstarch, and stir them well. After cooling down, put the filling in refrigerator for 1 hour.
2. Place pie crust on a table, use a 3-inch diameter cup as mold and press it on the crust to get ~12 round shells. Put one tablespoon full of chilled filling on top of each shell. Fold it to whatever the shape you like: crescent, leaf, or round (press two shells together)
3. Gather all remaining crust and separate the dough into small pieces (about the size of peanut) to make little rose petals. Assemble rose petals into little roses (requires 4-5 petals to make a rose).
4. Gently brush egg yolk on top of each piece.
5. Preheat oven to 350oF. Place all pieces into the oven and bake for 20 minutes or until they reach golden brown.
Rosy Jello by Linda Wood:
Rosa Rumgosa by Clive Nickerson:
Rose Leaf Salad by Tom Kraus
Some sources of rose recipes:
Wikipedia - Rose Water Recipes
Recipezaar- 262 Rose Water Recipes
"Claudia Fleming (former chef of New York City's Gramercy Tavern) has a recipe for a rhubarb rose cobbler with rose cream. It takes both rose water and rose preserves and it is really delicious. I made it earlier this spring. This recipe can be found in her cookbook, The Last Course, and possibly through the New York Times website (they printed it several years ago). The Last Course also contains other rose-oriented recipes (rose meringues, rose parfaits, and goat yogurt rose mousse)"
Rice with Almonds and Dates
While the rice is standing, after cooking, melt the butter in a frying pan. Add the almonds, stirring until they turn golden. Add the dates and sultanas, and cook, stirring, for a few more minutes. Remove from heat and mix in the rosewater, if used. Pile the rice on a dish and arrange the mixture on top of it.
Crush the almonds very fine, adding a little rosewater to prevent them from oiling. Place almonds onto a dish and mix in the sugar, using the back of a spoon to make a paste. Heat in the oven until hot. Remove from oven and allow to get cold. Beat the egg whites until frothy, combine well with the almond mixture. Form into a cake shape, and bake on an oiled oven tray until nicely colored.
Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill.
Remove strings from rhubarb, wash, and cut into 1cm pieces. Wrap rhubarb in cheesecloth and tie shut. Bring sugar and water to the boil. Put cheesecloth in the syrup and simmer over medium heat for 30 minutes or until it thickens. Remove cheesecloth, squeeze it to get the juice out. Pour syrup into a clean, dry bottle and cork tightly. To mix add 1 part syrup to three parts water and add two ice cubes per person. Serve well chilled.
Sprinkle the gelatine over the rosewater and leave for 15 minutes until gelatine is spongy. Stand the bowl in hot water and stir until gelatine has dissolved completely. Place the egg yolk, sugar and vanilla in the top of a double boiler over hot water and beat until thick and pale. Remove from heat and beat until cooled slightly, then stir in the gelatine mixture. A little red food colouring may be stirred in if liked. Whip the cream until it stands in soft peaks, then fold it into the mousse mixture. Whisk the egg whites until they stand in stiff peaks, and fold into the mousse. Pour the mixture into 6 glasses or glass dishes and chill for several hours. Serve the mousse with frosted roses or rose petals in a stemmed glass.
Rose Petal Drop Scones
Preheat oven to 220C. Combine the flour, sugar, salt, baking powder, baking soda, and cinnamon. Cut in the butter and mix until crumbly. Stir in the pistachios. Combine the cream and the rose water. Stir in the shredded rose petals. Add the cream-rose mixture to the dry ingredients, stirring until a soft dough forms. Drop by teaspoonfuls onto an ungreased baking tray. Bake for 10-12 minutes or until golden brown. Makes about 2 dozen.
Combine the icing sugar, rosewater, and the jam. Whisk until smooth. Add another teaspoon of rose water if the icing is too thick. Drizzle over warm scones. Arrange on a platter and garnish with fresh roses. Sprinkle with shredded beach rose petals.
Dried Fruit Salad
Wash the fruits and put them into a large bowl. Mix with the nuts and cover with water. Add sugar to taste (if using) and sprinkle with rosewater and orange blossom water. Stir to combine. Leave to soak for 48 hours, or as long as 3-4 days if desired.
Pears in Rosewater
Cream the butter and sugar. Add the rosewater and blend thoroughly. Sift together two cups of the flour, nutmeg, and salt and stir into the butter until the dough holds together. With your hands, gently knead in enough of the additional flour to make a smooth ball of soft dough. Roll out on a floured board to the thickness of 5mm. Cut large rounds with a glass or cookie cutter. Place on a greased sheet and bake at 150C for about. 15 minutes, or just until done; they must be white, not brown. Remove to a rack to cool. Makes 20-25 cakes.