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Friday, May 6, 2016

Rose Petal Pound Cake, Rose Syrup, and Rose Petal Butter

Thursday, July 5, 2012

Now do not tell me you can't find roses in Kennett, Missouri. My properties on West Harrison Street has roses across the front of each home. Many streets in the City has more rose petals than I would never need. So if you see me picking roses, I am.

I missed telling you that the week of May 13 is National Herb Week. I celebrate fresh herbs every day as I get out in my back yard and harvest for my coming meals. The rose species has been selected by the International Herb Association as the 2012 herb of the year.

When dealing with edible flowers, use only home-grown, pesticide-free roses. Never eat flowers from a florist, for they have been grown with chemicals to create those perfect blossoms. Also avoid modern tea roses and chemical treated hybrids. Choose antique or old garden roses, which grow well without pesticides of any sort. If you know the names of your roses, use Rosa rugosa, R. damascena, R. xalba, and R. elantine

Now remove and discard pollen, then discard the bitter sepal and the bitter white part at the base of petals. Now grasp the flower head and give it a twist. Place the entire flower head on the cutting board and cut off the white part of the base with a single stroke. Rinse the petals in cool water and dry with paper towel, unless you are going to put them in liquid right away, in which case they need not be dried. For year-round rose flavor, keep a bottle of good quality rose water on hand.

Lets look at some food ideas using rose petals. First the Rose Petal Pound Cake. Start with:

1 cup of unsalted butter, softened

2 cups white sugar

5 eggs

1 teaspoon pure vanilla extract

2 teaspoons rosewater

2 cups flour

1/2 teaspoon salt

2 tablespoons chopped rose petals

2 drops red food coloring (optional)

1/2 cup Rose Syrup (recipe follows)

powdered sugar, for serving.

Preheat oven to 350 degrees F. Grease and flour a Bundt pan, or a standard tube pan and set aside. Use a stand or hand mix to cream butter with sugar until light and fluffy. Add eggs, vanilla, and rosewater, blending well. Add sifted flour, salt, petals, and food coloring gradually, mixing only until combined.

Pour mixture into prepared pan and bake at 350 degrees F, until a tooth pick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan10 minutes, then invert onto a cooling rack and douse with 1/2 cup Rose Syrup, or cool completely and dust with powdered sugar just before serving.

For the Rose Syrup which can be the base for summer drinks, drizzled lightly over fresh fruit and berries, or served with pancakes or pound cake. Take:

1 cup sugar

1/2 cup fragrant rose petals, removed from stems and tightly packed

drop of red food coloring (optional)

Bring 1 cup water and sugar to a boil, reduce heat and simmer, stirring until sugar dissolves, Remove from heat, stir in rose petals, and let stand until cool. Strain and add food coloring if desired, Bottle and chill until used.

For Rose Petal Sugar which can be used for sprinkle on cookies, cakes, fruits, puddings, sorbets, or to sweeten beverages, including herbal teas and fruit-ades, Start with 1 cup sugar, and 1 cup rose petals, prepared, rinsed and patted dry.

Preheat oven to 200 degrees F. Rose petals must be thoroughly dried, or the sugar will form clumps. Place petals on an ungreased sheet pan and cook at 200 degrees F for 1 to 2 hours until crisp. Leaving door slightly ajar and stir rose petals occasionally during drying process. Or use a dehydrator, following manufacturer's directions.

Place sugar and rose petals in the bowl of a food processor or blender and whirl until roses are very finely chopped and incorporated into the sugar. Store in a airtight container in a cool place.

Thank you for "Herbs" by Sarah in an article on Feasting on Roses. Love Louisiana Cooking.

Have a Happy

Larry Eiker
Eiker's Burgoo of Food Ideas