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Cooking with Romantic Roses, A Valentine Treat

I found this archived article written by me quite some time ago for Aromatic Sage Magazine. Happy Valentine's Day!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In the Kitchen with Chris Ziegler
Cooking with Romantic Roses, A Valentine Treat

Welcome to AFS and the monthly column dedicated to the enjoyment of oils and aromatherapy in the kitchen.

Being that Valentine's Day is right around the corner it seems only appropriate to start of the first issue with the Romantic Rose.

The Rose has always been a flower associated with love. The intoxicating scent of roses (and rose oil) has worked its magic on men and women for thousands of years and still continues to do so today.

Roses were so popular during Roman times, that Horace wrote he was concerned that the farmers would dedicate too much time to their rose cultivation and neglect their olive groves.

The Romans used the petals in cooking, especially desserts such as puddings and sherbets. They even used roses to flavor wines.

The cultures influenced by the Romans also took up art of cooking with roses. To this day, tasty rose flavored treats abound in countries such as Turkey, and the ingredient "rosewater" is an essential part of some Middle Eastern dishes.

According to lore, a small number of wandering tribes of mystics in India were said to sustain themselves solely on roses, refusing all other foods except the "Queen of Flowers".

Roses from the garden can be used to create lovely dishes such as rose petal jam and jelly, rose petal omelets, candied rose petals, and more.

If you grow the old fashioned varieties you get an additional treat of rose hips at the end of the season to make goodies such as rose hip jelly and rose hip syrup.

When cooking with rose petals, NEVER use commercial roses that have been sprayed with pesticides.

When using rosewater for cooking be sure you are getting genuine, un- adulterated rose hydrosol from the stills, not rose-flavored distilled water.

Lastly, when cooking with rose oil be sure to use only unadulterated Rose Otto oil, which is hydro-steam distilled, do NOT use Rose Absolute, which is solvent extracted.

Recipes:
~~~~~~
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,
1 egg,
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).

~~~~~~
Rose-Almond Frosting

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)

Preparation :
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 Owen
http://www.av-at.com/distillation/ rosadamascena1.html

Step by step instructions on how to make rose petal jam
http://www.av-at.com/stuff/rosejam.html

Chris has been both cooking and working with Essential Oils now for over 14 yrs. She has completed Certificate Training courses in Herbology and Clinical Aromatherapy. She is the owner of A Little Ol'Factory http://www.alittleolfactory.com , a small company based in the foothills of the Rocky Mountains, where she makes soap and other all natural toiletries.

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Blossoming Pineapple & Olive Clay Mask

Pineapple & Olive Clay Mask

Pineapple contains protein digestive enzymes and fruit acids that help
remove dead skin cells and dirt, as well as leaving skin smooth and
soft. It has anti-inflammatory properties and is mildly astringent.

Olive oil has vitamin E which is very nourishing to the skin, and it has other wonderful healing properties.

The occasional use of clays such as kaolin, green clay
or betonite can be very good for drawing dirt and toxins
out of the skin.

Combined they make a wonderful mask for the face and the rest of the
body - it is a super treat if you can get someone to give you a body
wrap with it.

This mask is simple to make and deliciously effective -and it smells
yummy too! ... I hope you enjoy my little "spa recipe" as much as I do.

Recipe:

In a food processor puree about 1/2 cup of pineapple, 2 Tbsp of neroli hydrosol (use rose hydrosol if your skin is dry or sensitive) add 2-3 Tbsp olive oil, add a few Tbsp of clay - starting with 2 Tbsp and adding more as you blend to get it to the paste consistency you'd like. Spread over skin, massaging gently and leave on for about 15-20 minutes (it will not fully dry - it'll be kinda sticky). Rinse with warm water. Pat dry. Tone skin with a spritz of rose or neroli hydrosol. Enjoy having baby soft skin :)

This recipe will make enough to do a face and some body parts - or a
couple of facials. You can freeze the leftovers to use later that week.
It might change color slightly, but the enzyme activity will still be
effective, as freezing slows enzyme activity but does not stop it, and
once warm again the enzymes will return to being fully active.Do not
re-freeze after thawing.

Let The Music Play!

This is one of our latest promotional videos, now with music! :)

White Rose Saffron & Pistachio Ice Cream

Saffron White Rose & Pistachio Ice Cream

Ingredients

2 C Whole Milk
2 1/2 C Heavy Cream
8 Egg Yolks
2 C Sugar
1 1/2 C Unsalted Pistachio Nuts, chopped
3-4 Tbsp Alba Rose Hydrosol
2 split and scraped Vanilla Beans
1/2 teaspoon Saffron Threads, freshly ground
1 Pinch Salt



Directions

1. In a medium thick-bottomed saucepan, on low heat, while stirring, heat milk and vanilla beans (all parts). Bring to a boil. Set aside 2 Tbsp of the hot milk and add the saffron. Reduce heat on saucepan and continue to simmer very low while stirring occasionally, adding the saffron infused milk when it is a deep yellow hue.

2. While mixture is slowly simmering beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, while rapidly stirring with a whisk, add the the milk mixture a few tablespoons at a time at first to the egg mixture (this is called tempering). Continue stirring rapidly while tempering the egg or you will end up with undesirable scrambled egg ice cream.

3. After the 2 mixtures are combined continue heating the mixture on low heat while stirring constantly until thickened. When ready it will be slightly foamy and thoroughly coat the spoon when removed from the custard mixture.

4. Strain the custard mixture into a shallow container and blast chill in the freezer to rapidly, then refrigerate until well chilled.

5. Once the custard is very cold, stir in the cream, alba rose water and chopped pistachios.

6. Pour the custard mixture into an ice cream maker and follow churning directions to finish (or freeze and vigorously stirring every 20 minutes to break up the ice crystals until a smooth texture forms and the mixture is thoroughly frozen).

Organic Alba Rose Precious Water

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Organic Alba Rose Hydrosol

Rosa damascena var. Alba is a descendant of the ancient apothecary rose, Rosa gallica. Used for centuries for skin care, it is lovely just sprayed on the face and body after a shower, or sniffed to be enjoyed anytime to refresh and lighten your spirit. It blends beautifuly into lotions and creams during the "water phase". Mix with some clay for a facial mask, and spritz some hydrosol on after you remove the mask because it's a wonderful toner for your skin, balancing the sebum production.

I love to spray it on my face and pillows before bedtime because it is so soothing and relaxing. I also put a teaspoon in some water for a delicate rose-scented drink. You may add it to coffee or tea, also. Cooking with rosewater is common in the Middle East, and delicious sweets incorporate this natural hydrosol. I just mix some in vanilla cake icing for the lovely flavor it imparts, or sprinkle some over cut orange or melon slices. Yum!

In perfumery, it can be used in place of water when you are creating Eaux de parfums, Eaux de toilettes or colognes. It's a thrifty way to add some rose scent to the fragrance. Some who wish to avoid alcohol use it as a "water perfume" either by itself, or in a blend with neroli, frankincense or other hydrosols. It can be sprayed on the skin or clothing. It will last longer on clothing, up to a few hours.

Organic Rose Alba Hydrosol - 白玫瑰水 - Intense, spicy, vibrant yet with an innocent and pure fragrance like no other rose - this hydrosol is an indulgence and a necessity if you like pure and natural fragrance materials. Strong enough to be used as a raw material in perfumery, this certified Bulgarian hydrosol provides a true rose scent often found to be elusive in perfume. Limited quantity, fresh from the 2008 distillation.

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My Sweet Alba Rose

During my visit to Isparta, Turkey several years ago, while touring the damascena rose fields in full bloom, I had the intoxicating opportunity to experience a generous splash of rose hydrosol on my face , warm and fresh from the stills. I was immediately hooked and am always on a quest for the finest that is available each year.

Several weeks ago we brought in an absolutely lovely Alba Rose Hydrosol from Bulgaria. I am really excited to have this most precious and rare NOP certified organic rosy treat.

Alba Roses are hybrids whose antiquity may go back further than the Roman Empire. They are believed to have originated as a cross between the thornless single white R. canina and R. damascena. Pliny the Elder, who lived from 23-79 A.D., mentioned white roses in his writing, entitled Natural History. Many botanists believe these roses may have been Albas.

This exotic treat of is produced by one of the most respected family owned distilleries in Bulgaria, whose rose oils have been featured in famous Fifi award winning perfumes.

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