Orange Flower Water and Rose Water-How do you like to cook with these?
A good friend brought me back from their travels a bottle of orange flower water and a bottle of rose water. I hang my head as I admit that I have only used the orange flower water with a few sprinkles in a cake here and there. But the bottle remains almost full and the rose water is untouched. Do you have any recipes you like to use these ingredients in? Any savory recipes? Thanks!
I use them when I bake.
The orange flower water is a common flavoring for pound cake or to soak a l yellow cake before icing it.
Rose water is necessary for Greek and middle eastern pastries like baklava.
I have used orange flower water to make baklava(sp?)
I have also used a bit of it in balsamic vinager with savory dishes and in brown butter over popcorn.
rose waster I have put in ice cubes and used in hybiscus ice tea...I also have used a bit in berry reductions with a touch of mint over vanilla ice cream....
This is a regular staple on my brunch table. Thinly-sliced navel oranges sprinkled with orange blossom water and cinnamon (I don't bother with sugar). No matter how many I make, they always get snarfed down.
Seriously, if you're reading this and you happen to have a bottle of orange blossom water, it's something you desperately need to try. You'll boggle.