Rosewater and Orange Blossom Water: How to use?
Anna K Keski-Rahkonen
I have a bottle of rose water and another of orange blossom water, both
gathering dust on my kitchen shelves, since I have no good ideas how to
use them. Would anyone of you out there offer any tangible cooking
suggestions?
Anna
Nyani-Iisha Martin
Anna K Keski-Rahkonen (akes...@cc.Helsinki.FI) wrote:
: I have a bottle of rose water and another of orange blossom water, both
: gathering dust on my kitchen shelves, since I have no good ideas how to
: use them. Would anyone of you out there offer any tangible cooking
: suggestions?
Use them by the teaspoon to flavor cakes and fruit melanges. Rosewater
and oranges is particularly yummy.
Put orange blossom water in mint tea. I got that from rfc a few months
ago and it's *spectacular*.
Ny
--
____________________________________________________________________________
Nyani-Iisha F. Martin nfma...@fas.harvard.edu
" And dammit, when I say something really kinky I take full credit
for it." ----Chuck Truesdell,on Alt.fan.karl-malden.nose.
Joan Ross
--Anna, the rose and orange flower water can be put in cookie dough,
espeically sugar cookies ( yum ), rice puddings, cake mixes, ice teas,
frostings, sugar syrups for bakalava and pastries, etc. whatever you
choose to do, eat the item fresh as the flavored rose and orange waters
tend to taste off after a while. Oh, flavor the whipped cream with a bit
and your next dessert should be a hit:)
Joan
Miche
In article <4nnv4a$p...@oravannahka.Helsinki.FI>
akes...@cc.Helsinki.FI (Anna K Keski-Rahkonen) writes:
> I have a bottle of rose water and another of orange blossom water, both
> gathering dust on my kitchen shelves, since I have no good ideas how to
> use them. Would anyone of you out there offer any tangible cooking
> suggestions?
I have seen orange blossom water as an ingredient in baklava. Both are
used to scent sweet dishes.
Miche
------------
michelle...@stonebow.otago.ac.nz
What I post is my opinion only.
"If I had been around when Rubens was
painting, I would have been revered as a
fabulous model. Kate Moss? She would
have been the paintbrush."
- Dawn French
Paula Elberhoumi
Look in some Moroccan cookbooks. They have many recipes that use them.
--
Paula in Manhattan
pau...@nyc.pipeline.com
There are ways and means to meet your dreams, just be FRUGAL!
mjf...@vms.cis.pitt.edu
I add rosewater to fruit salads and to strawberry glaze and other
thickened strawberry sauces.
Here's my famous--almost--punch. Almost famous, not almost punch, that
is.
Pineapple Punch
46 oz. can of pineapple juice
1/2 c orgeat (almond) or hazelnut syrup
1 T rosewater
1/4 t vanilla
2 limes and/or lemons, juiced
optional but very good:
1/4 c fruit liqueur
1/2 - 1 c rum
garnishes: citrus peel, maraschino cherries
Combine all and chill.
The cherries look neato frozen inside ice cubes.
-Marni
Melissa Hellman
For my sister's college graduation celebration, we went to a Moroccan
restaurant (Mataam Fez, for those of you in CO). They specialize in
doing the whole works, including the belly dancers. It was fun, and the
food was pretty good. (On the whole, though, I'd have to say that I
prefer the food at Ras Kassa's Ethiopian Restaurant.) Anyway, just
before dessert, we were sprinkled with rose- and orange blossom water.
It was kind of refreshing. Then, it was fun to watch our server pour
peppermint tea into glasses from three feet in the air, and then behind
her back, and into a glass held on the toe of her slipper.
Just another idea, but I think there are probably better uses.
-Melissa
***************************
Melissa D. Hellman
hel...@lamar.colostate.edu
http://lamar.colostate.edu/~hellman/my.html
This .sig brought to you by the Department of Redundancy Department,
College of Hard Knocks.
Susan Moyers Porter
In article <4o0rtj$o...@celebrian.otago.ac.nz>,
michelle...@stonebow.otago.ac.nz (Miche) wrote:
]In article <4nnv4a$p...@oravannahka.Helsinki.FI>
]akes...@cc.Helsinki.FI (Anna K Keski-Rahkonen) writes:
]
]> I have a bottle of rose water and another of orange blossom water, both
]> gathering dust on my kitchen shelves, since I have no good ideas how to
]> use them. Would anyone of you out there offer any tangible cooking
]> suggestions?
]
Halkoum (Turkish Delight)
1 lb glucose
5 1/2 lbs granulated sugar
3/4 lb cornstarch
juice of one lemon
1 ts pulverized mastic
a few drops of food coloring if desired
3 Tbs orange blossom water or rose water
3 to 4 oz almonds or pistachios, chopped
cornstarch to dust the tray
powdered sugar
Put the glucose and the granulated sugar into a large pan with 2 cups of
water. Stir well and bring to a boil, stirring occasionally. Put the
cornstarch into another large pan. Add 6 cups water gradually, stirring
until well mixed. Bring to the boil slowly, stirring all the time, until you
have a smooth, creamy white paste. Add this slowly to the hot sugar and
water syrup, stirring vigorously so that no lumps form.
Bring to a boil again, and cook, uncovered, over a constant low flame for 3
hours, stirring as often as possible with a wooden spoon. If the flame is
too high, the bottom of the mixture will tend to carmelize.
The mixture must be cooked until it reaches the right consistency. THis
takes about 3 hours, and on this depends the success of the recipe. To test
the consistency, squeeze a small blob of the mixture between two fingers.
Only when it clings to both fingers as they are drawn apart, making gummed
threads, is it ready. It may then have acquired a warm golden color. Add
the lemon juice and the flavorings. THe mastic should be ground with a
little granulated sugar to be successfully pulverized. Add coloring if you
wish. Stir vigorously and cook a few minutes longer. Add the chopped nuts
and mix well.
Pour the hot mixture out about 1 inch deep into trays that have been dusted
with cornstarch to prevent sticking. Flatten it with a knife and leave it to
set for at least 24 hours. THen cut into squares with a sharp knife, and
roll in sifted powdered sugar. The Halkoum will keep for a long time packed
in a box.
>From "A Book of Middle Eastern Food" by Claudia Roden
~~~~~
SMP/NM
Susan Moyers Porter
]In article <4nnv4a$p...@oravannahka.Helsinki.FI>
]akes...@cc.Helsinki.FI (Anna K Keski-Rahkonen) writes:
]
]> I have a bottle of rose water and another of orange blossom water, both
]> gathering dust on my kitchen shelves, since I have no good ideas how to
]> use them. Would anyone of you out there offer any tangible cooking
]> suggestions?
HOJALDRAS (PAN DE MUERTO)
Traditional bread baked for Day of the Dead (1 November) in Mexico.
Dissolve and proof 10 minutes:
1 pkg yeast
in:1/2 C water
Mix in and allow to rise double:
1/2 C flour
Add:
4 C flour
3/4 C sugar
1/2 tsp salt
6 eggs, beaten
6 egg yolks, beaten
1/4 C orange blossom water (agua de azahar)
1/4 lb butter
Mix until a thick dough is formed. Knead dough until it no longer sticks.
Place in a greased bowl and let double in size. Lightly knead again,
gradually
adding:
1/4 lb butter
Divide into 3 equal pieces. Form 2 pieces into round loaves on a greased baking
sheet and decorate with tears and bones formed for the 3 pieces. For bones,
take an egg-sized piece of dough, place finger in the middle and roll until
about 1/2 inch thick. Place bones in form of cross and tears around the edges
of the loaves. Glaze loaves with:
1 egg yolk
1 tsp water
1 tsp confectioners sugar
Sprinkle loaves with sesame seed and allow to rise until doubled. bake at
350 degrees for 20 to 25 minutes, until nicely browned.
----------
BAKLAVA
1 pound filo (either 24 or 48 sheets to the pound)
2 sticks unsalted butter
2 cup pistachios, walnuts, or almonds, chopped
3 tbs sugar
Syrup:
1 1/4 cup sugar
1/2 cup water
1 tbs lemon juice
1 tbs orange blossom water
Prepare syrup. Dissolve the sugar in water and lemon juice
and simmer until thick enough to coat spoon. Add orange
blossom water & simmer for another 2 min. Allow to cool,
then chill thoroughly in the fridge.
NOTE: if filo is 24 sheets to the pound, butter every
sheet. If 48 sheets to the pound, butter every other sheet.
These directions are for 48 sheets to the pound.
Paint a 13 x 9 baking pan with butter. Fit 1/3 of the filo
sheets in pan, brushing every other sheet w/ butter. Mix
the nuts and sugar together. Sprinkle 1/3 of this mixture
over filo. Keep alternating filo and nuts - ending with the
filo. Cut diagonally into lozenge shapes with sharp knife.
Bake baklava for 30 min. in a 350 oven, then raise heat to
450 and bake for approx. 5 min until puffed and very light
golden in color. Remove from oven and immediately pour the
chilled syrup over the hot baklava. Leave to cool.
----
Nightengale's Nests
Bon Appétit May 1995
(Wherever they are grown in abundance, blossoms are distilled into orange
flower water. This fragrant liquid flavors the syrup that is drizzled over
these nut-filled spiral phyllo pastries. The name comes from their shape
and the notion that some people's idea of heaven is listening to
nightingales. Serve them with strawberries and whipped cream for an
elegant presentation. Makes 12)
For Syrup:
1-1/2 cups sugar
1 cup water
2 teaspoons fresh lemon juice
2 teaspoons orange flower water
For Filling:
1/2 cup finely chopped blanched almonds (about 2-1/2 ounces)
1/2 cup finely chopped unsalted pistachios (about 2-1/2 ounces)
2 tablespoons sugar
For Pastries:
12 sheets fresh phyllo pastry or frozen, thawed
3/4 cup (1-1/2 sticks) unsalted butter, melted
1/2 cup chopped unsalted pistachios (about 2-/2 ounces)
For Syrup: Combine sugar and water in heavy medium saucepan. Stir over
medium-low heat until sugar dissolves. Add lemon juice and boil until
mixture is syrupy, about 6 minutes. Remove from heat. Stir in 2 teaspoons
orange flower water.
FOR FILLING: Combine all ingredients in medium bowl. (Syrup and filling
can be prepared 2 days ahead. Cover separately and store at room
temperature.) For Pastries: Cover phyllo with dry towel, then damp towel.
Let stand 30 minutes.
Preheat oven to 350°F. Lightly grease 2 large baking sheets. Place 1
phyllo sheet with long side parallel to edge of work surface; keep
remaining phyllo sheets under towels. Brush half of phyllo lengthwise with
butter. Fold in half lengthwise. Brush phyllo with butter. Sprinkle 4
teaspoons and mixture in narrow strip 1/2 inch from folded edge of pastry,
leaving 1/2-inch border at short ends. Fold long 1/2-inch border over
filling. Fold short ends over filling, then roll up lengthwise as for
jelly roll, leaving 2 inches of unfilled pastry exposed. Starting from 1
short end, roll pastry loosely as for jelly roll.
Tuck 2-inch pastry edge under and toward center, forming bottom of nest
and flattening slightly. Place bottom side down on prepared sheet. Repeat
filling and rolling with remaining phyllo sheets. Bake pastries until
golden and crisp, about 20 minutes.
Cool pastries on baking sheets on racks 5 minutes. Using metal spatula,
loosen pastries from sheets. Drizzle each pastry with 1 tablespoon syrup.
Cool completely. (Pastries can be prepared 1 day ahead. Cover with foil
and store at room temperature.) Arrange pastries on plates. Sprinkle each
with 2 teaspoons pistachios. Drizzle with remaining syrup.
-----------
Assabih bi Loz / Almond Fingers
"These pastries are extremely easy to make and delightfully
light. They feature in medieval manuscripts as lauzinaj, which
were fried and sprinkled with syrup, rose water, and chopped
pistachios."
1/2 lb. Filo pastry sheets
About 8 tablespoons (1 stick) unsalted butter, melted
1 cup ground almods, pistachios, or walnuts
1 cup granulated sugar, or to taste
1 tablespoon orange blossom water or ground cinnamon
Superfine sugar, to decorate
Cut the sheets of fila into three rectangles approximately
5 inches by 10 inches. Brush the center of each rectangle
with melted butter.
Prepare the filling of ground almonds or pistachios mixed
with sugar and orange bloosm water, or of walnuts mixed
with sugar and cinnamon.
Put 1 heaping teaspon of filling at one end of each rectangle.
Fold the longer sides slightly over the filling and roll up
in a cigar shape. Place on a buttered baking tray and bake
in a preheated slow to moderate oven (350 to 375F) for about
20 minutes, or until slightly colored.
Serve cold, sprinkled with superfine sugar.
~~~~~
SMP/NM
AlKudsi
A friend of mine just this last weekend asked me to try something she made
-- rosewater jello. I don't know HOW she made it, but served cold, it was
very refreshing on a hot, dusty day.
saqra