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Julia Sun
2008 Rose-Themed
Cooking Contest Winner

Curry Roses

Julia Sun's "Curry Roses" Recipe

Ingredients:

*     1 pack Pillsbury pie crust

*     2 egg yolks (mixed well)

*     Filling:

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

 Directions:

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 350^oF.  Place all pieces into the oven and bake for twenty minutes or until they reach golden brown.

Rosa Rumgosa
Clive Nickerson

Chocolate Rose Wreath
Mari-Ann Suvari

Rosy Orange Almond Scones
with Rose Frosting
Patsy Cunningham

Rainbow Rose
Jin Lee

Rose Leaf Salad
in Rosa Canina Bowl
Tom Kraus

Cardomom Rose Corn Bread
with Rose Petal Butter
Patsy Cunningham

Rosy Brownies

Rose Refrigerator Cookies

Rosy Jello
Linda Wood

2008 Contest Recipes

Julia Sun's "Curry Roses" Recipe
1 pack Pillsbury pie crust
2 egg yolks (mixed well)

Filling:
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 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 350^oF.  Place all pieces into the oven and bake for 20 minutes or until they reach golden brown.

Rosy Jello by Linda Wood:
I just made the rose water with roses from my garden and added a package of gelatin. Filled the mold and put it in the refrigerator just like making jello to harden.
The rose was made of heavy whipped cream and food coloring. 

Rosa Rumgosa by Clive Nickerson:
1 box of Betty Crocker yellow cake mix
½ cup water
½ cup Myers Dark rum (plus additional 1/4 cup after cooking)
½ cup olive oil
4 large eggs
2 teaspoons vanilla
1 oz. bottle of red food coloring
Beat all ingredients at low speed for 2 minutes. Pour into a greased and lightly floured rose shaped Bundt pan.
Bake one hour in a preheated 325 degree oven.  Cool for 15 minutes. Invert and place on serving dish. Pour additional 1/4 cup rum over finished cake

Rose Leaf Salad by Tom Kraus
Combine the following ingredients:
Fresh spinach leaves - chopped
Very light sprinkling of chopped rose leaves (taste leaves to chose best variety - Note:  Go light because rose leaves seem to be related to leather [Tom used 'Double Knockout'])
One carrot - grated
Onion - one thin slice chopped
Apple - chopped leaving skin on
Cottage Cheese - four spoonfuls globed lightly over top
Almonds - sliced and spread lightly over top
Dressing - Light sprinkling of olive oil, balsamic vinegar and crushed pepper

"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)"

Garden Web:
You can add some rose water to whipped cream to use as a cake filling, or to add a new dimension to the cream if served with a fruit salad, for instance. Rosewater cream is good served with a rose jam (or similar) and served with scones.

Rice with Almonds and Dates
1 cup cooked rice
60g butter
60g almonds, blanched and halved
8 fresh dates, stoned (dried ones will do, if plump)
60g sultanas
1 teaspoon rosewater, optional

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.

Almond Cake
500g almonds, blanched in cold water
rose water
250g sugar
6 egg whites

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.

Moroccan Peaches
Peel fresh peaches, sprinkle them with sugar and rosewater and refrigerate for a few hours. Before serving, sprinkle with ground cinnamon and garnish with mint leaves. Alternatively, after refrigerating, sprinkle with coarsely chopped pistachio nuts and pale pink rose petals. Serve with whipped cream.

Peach Curd
4 egg yolks
2/3 cup sugar
1 cup fresh peach puree
lemon juice to taste, about 1 tablespoon
½ teaspoon rosewater
6 tablespoons butter

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.

Rhubarb Syrup
500g rhubarb
1 cup water
2 cups sugar
2 tablespoons rosewater

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.

Rose Mousse
8 tablespoons rosewater
4 teaspoons gelatine
3 eggs, separated
½ cup castor sugar
1 ½ teaspoons vanilla
2 cups heavy cream
frosted miniature roses or rose petals to decorate

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
2 ¼ cups unbleached plain flour
2 teaspoons sugar
3/4 teaspoon salt
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
4 tablespoons unsalted butter
1/3 cup unsalted pistachio nuts, coarsely ground
1 cup thickened cream
1 tablespoon rose water
2-4 tablespoons rose petals, finely shredded

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.

Icing:
1 cup icing sugar
1 tablespoon rose petal jam
2 teaspoons rosewater

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
500g dried apricots
250g prunes
120g raisins
120g blanched almonds
60g pistachio or pine nuts
120g dried figs (optional)
120g dried peaches (optional)
125-250g sugar (optional, and to taste)
1 tablespoon rosewater
1 tablespoon orange blossom water

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
For two people, peel, halve and core one pear. Poach over medium heat in 3/4 cup rosewater, 1 tablespoon rose sugar and juice of half a lemon until pear is tender, 5-10 minutes. Chill thoroughly in a clean container. Serve on a lettuce leaf, with some of the rosewater spooned over. Garnish with rose petals. Serve with thin slices of prosciutto and gouda cheese.

Shrewsbury Cakes
½ cup butter, softened
½ cup sugar
2 tablespoons rosewater
2 ½ cups flour
½ teaspoon nutmeg
½ teaspoon salt

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.

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