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Rose flavored anything

Years ago, Jackp and I had a wonderful lunch in Paris that concluded with some financiers and an exquisite bite of rose-flavored ice cream. It's one of those happy memories I cherish.

A few minutes ago I had a sip of wine that had a delightful flavor of rose and it made me want to enjoy something with rose as a component again.

Aside from carrot salad flavored with rosewater, does anyone have a suggestion?

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  1. There's a company called Harvest Song from Armenia that makes a Tea Rose preserve that's bewitching.

    1. Did you see the recent "Desserts with rosewater?" thread?
      http://chowhound.chow.com/topics/6065...

      1. MARIAGE FRERES in Paris makes a gorgeous Bulgarian Rose scented Tea.

        MF is available on the net, and at many Gourmet shops in the States.

        1. Epicurious has a Persian Love Cake that is delicious. The flavors are saffron, cardamom and rosewater.

          A friend of mine make a rosewater peanut dish--it's a not too sweet, a little odd, a little addictive. If you are interested I can ask her for the recipe.

          1 Reply
          1. re: dct

            dct, I would love to see that peanut recipe if your friend wouldn't mind sharing it!

          2. One of my favorite uses for rosewater is Claudia Roden's Pistachio Cake(though I guess pistachios might be a problem right now. boohoo). http://www.bakingandbooks.com/2007/07...

            Also, there' s a place to us that makes a rosewater champagne cocktail I like quite a bit with rose champagne and rose water.

            1. One of my best childhood memories is my grandmother's rose petal preserves. Amazon sells a few varieties of rose petal jams, jellies, and preserves.
              http://tinyurl.com/ch8v9s

              3 Replies
              1. re: jeni1002

                Rose preserves are gorgeous microwaved till warm and then used as a topping for rose ice cream... which here in L.A. I think of as Persian. There's a deli here that makes fresh rose ice cream (rosewater), similar orange blossom too.

                1. re: Cinnamon

                  This reminds me of something our persian inlaws sometimes do. Take a high quality vanilla ice cream, add some rose water and cardomom and pistachios. And you have a wonderful persian ice cream. I bet the rose preserves would be good in that or on that too.

                  1. re: karykat

                    I LOVE ice cream like that! I live close to many Persian markets that sell it already made with rose/cardamom/pistachio/saffron...but that's a nice and even more fresh idea to mix it in your favorite vanilla! Heavenly!

              2. I can get nice rose petal preserves at a Palestinian market on the north side of Ann Arbor. A spoonful on top of cold drained yogurt is a refreshing Summer dessert.

                1. Epicurious also has a rosewater angel food cake that I made a couple of years ago for a friend. The rose flavor is subtle, but definitely there. http://www.epicurious.com/recipes/foo...

                  1. Don't forget rose flavored Turkish Delight!

                    2 Replies
                    1. re: Kagey

                      Hee - Kagey: That reminds me of the time I went and procured some rose-flavored Turkish Delight for a prop for my 5th grader's production of "The Lion, The Witch and The Wardrobe" The kids tried it and recoiled. One kid exclaimed "It tastes like old-lady perfume!"

                      I suppose it's an acquired taste.

                      1. re: GeeBeeEmm

                        That's funny. The first time I tried it I thought it tasted like lipstick!

                    2. Also Malabi aka Muhullabiya, Muhallebici, etc, etc, etc. A cornstarch (or rice flour) pudding that you can either add rose water to it or some places I've eaten it make a rose syrup to put on top of the pudding that has been chilled, topped with crushed pistachios and fine coconut. Yum!
                      I recently bought a delicious rose syrup that I keep meaning to make Malabi with!

                      1. You might to try Rose Food Essence made by SAC; I purchased it at Patel Brothers in Chicago. I used it in a lamb cake I made at Easter but beware, a little goes a long way. The cake had a delicate, rosy aroma that everyone commented on; it was delightful.

                        1. Hendricks gin has a distinct rose petal flavour to it.

                          1. I make a rose panna cotta (just plain old panna cotta with high quality rosewater to taste, plus a little red food colour).

                            1. Watch "Like Water for Chocolate," then try making this dish for your significant other. Keep a fire extinguisher handy. (Note: the original recipe used quail; the adaptation calls for a chicken. I think it would be better with quail.)

                              Ingredients:
                              1/2 dozen red rose buds
                              1/2 cup of slivered almonds
                              2 garlic cloves
                              2 tablespoons of butter
                              2 tablespoons honey
                              2 tablespoons cornmeal
                              2 tablespoons anis

                              Chop the roses into small pieces and grind in blender with the almonds and garlic. Melt the butter and add honey. Stir the rose, garlic and almond mixture into the honey and butter. Add the cornmeal and anis. The mixture will be a thick paste. Use a spoon to spread onto the chicken. Bake the chicken as usual, basting if the coating gets too dry. The rose petals and anise will infuse the chicken with wonderful flavor.

                              Use additional rose buds or petals as a garnish when presenting the chicken.

                              1. I recently had a rose petal prawn dish at a restaurant in Shanghai, which you might find interesting. Here's an approximate recipe from a different, Hong Kong-based chef:

                                "The backbone is the homemade rose-petal oil, created by soaking fresh and dried petals in warm olive oil for three to four hours until the oil absorbs the fragrance and subtle flavor of the petals. He used the oil to create one of his favorite dishes, sauteed fresh prawns infused with rose-petal oil. The prawn is first cooked with ginger and spring onion, then fried with butter and the rose oil, and garnished with rose petals."

                                http://www.thestandard.com.hk/news_de...

                                1. look at this gorgeous cupcake from chockylit's blog:
                                  pistachio cupcake with rose petal frosting
                                  http://chockylit.blogspot.com/2006/05...

                                  1 Reply
                                  1. re: alkapal

                                    Those are gorgeous. I should have bought the bag of dried rosebuds I saw in a Chinese supermarket here recently!