The Soup Lady belives that one should make a fuss over your mother whenever you can, but this is especially important for Mother's Day. The routine around here is a day off for Mother - no cooking, no cleaning, just a day of relaxation and pampering. Usually the tribute to Mother is well-intentioned but uninspired and more often then not erupts into a wild frenzy of toast and scrambled egg making. This year, why not prepare the most romantic and girly thing you can imagine - rose petal food.
No joke. Here are several levels of involvement to chose from, depending on the amount of effort you usually expend on this holiday FOR THE ONLY MOTHER YOU WILL EVER HAVE. You may have to read these recipes more than once to wrap your brain around the idea of it, but once get used to it, it seems like a perfectly lovely and altogether reasonable thing to do.
A Mother's Day Rose Petal Tea
Rose Petal Sandwiches
Rose Petal Drop Scones
Rose Petal Cookies
Rose Petal Tea
Rose Petal Sugar & Rose Petal Butter
Rose Petal Jelly
A Mother's Day Rose Petal Supper
Chilled Pear and Rose Petal Soup
Salad with Rose Petal Dressing
Linguine and Rose Petal Pesto
Grilled Chicken with Rose Petal Mango Sauce
Rose Petal Jam Tarts
Additional Mother's Day Rose Petal Treats
Green Tea and Rose Petal Popsicles
Rose Petal Ice Cream
Rose Petal Wine
Rose Petal Ice Cubes
*Most important in all of these recipes is the the flowers must be totally organic - no pesticides! Roses that have been sprayed with chemicals are not suitable for food use.
The Soup Lady takes no responsibilty for any ill effects caused by the ingestion of excessive amounts of rose petals. In fact, if you are reluctant to serve your mother rose petals as food, why not try these methods of offering rose petals to your mother?
Rose Petal Potpourri
Rose Petal Facial Steam
Rose Petal Soap
and the ever popular Rose Petal Rosary Beads
And so the Soup Lady wishes a Happy Mother's Day to you and your mothers. What's that you say? Which of these delightful offerings will the Soup Lady be producing next week? Why, ...none. I will be busy hanging over the business end of a pair of dice in Las Vegas and will have to enlist the aid of QVC to salute my own dear mother from afar.
All rose petal recipes can be found here ...
A MOTHER'S DAY ROSE PETAL BRUNCH
Chilled Pear and Rose Fruit Salad
1 1/2 cups blueberries, rinsed
3 1/2 cups sliced nectarines
1/4 cup rose petals, rinsed and drained
1/4 cup Johnny-jump-ups (stems pinched off), rinsed and drained
2 tablespoons raspberry vinegar
About 1 1/2 teaspoons rose flower water
Salt (optional)
1. Arrange berries and nectarines on a platter; sprinkle flowers over fruit.
2. In a small bowl, mix vinegar with rose flower water to taste. Spoon evenly over salad. Season to taste with salt.
recipe from cssvc.compuserve.recipes.com
Rose Petal Omelette
petals from one large, red, preferably fragrant rose; reserve a few for garnish
Two eggs
One tablespoon butter
Salt and fresh clipped chives
Soft cheese, such as brie, gouda, gruyere, etc for filling
--Melt butter in a nonstick pan or omelette pan over medium low heat.
--Add all but a few rose petals, the cracked eggs and seasonings to a blender. Process on low until the petals are very fine.
--Pour into pan, reduce heat a little, cover and cook until set. Add cheese to center, fold over and slide onto plate. Sprinkle with reserved petals and serve
recipe from Valentine Floral Creations
Coeur a la Creme
Yogurt cheese: 2(1#) or 4(8oz.) cartons of lowfat yogurt(made without gelatin)
Coeur a la creme: 1/3 c. confectioner's sugar
pinch ground cinnamon
rose petals for garnish
Rose Jam
3/4 teas. vanilla extract
1/3 c. heavy cream
fresh strawberries or raspberries
Line a 1 qt. large mesh strainer with a double layer of dampened cheesecloth. Place strainer over a bowl to catch juices. Spoon yogurt into strainer. Cover and refrigerate 24 hours. Discard liquid in bowl. To make Coeur a la creme : line a 3-4 cup mold , or sieve with drainage with double layer of cheesecloth. Set aside. Combine yogurt cheese, conf. sugar, vanilla, and cinnamon in a medium bowl. Mix until blended. Set aside. In a small bowl, beat cream until it holds it shape. Fold into yogurt mixture. Pour into mold and fold cheesecloth over the top. Cover with plastic wrap. Place on rack. Refrigerate to drain overnight.
To serve: Unfold cheesecloth from the mold on serving platter, removing cloth. Garnish with rose blossoms. Serve with rose jam and berries. Yield: 4 servings
recipe from Marmelleta di Rose
Rose Petal Drink
Petals from 3 full-bloom roses
5 cups water
1/2 tsp. lemon juice
3 tbsp. sugar
Boil water. Add rose petals and lemon juice to the boiling water, turn off heat and let stand for 6-10 hours. Drain into a pitcher. Discart petals. Add sugar to the rose water and stir. Let cool in the refrigerator or freezer. Serve.
recipe from Maragrita's International Recipes
Rose Petal Pound Cake
1 cup butter, softened
1 2/3 cups white sugar
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1 1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring
fresh rose petals
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch tube pan.
2 Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
3 Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
4 Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioner's sugar. Garnish by placing rose petals around base of cake. Serve with Roe Petal Syrup.
Rose Petal Syrup
4 cups rose petals
2 cups water
2 cups sugar
red food colouring (optional)
Simmer rose petals with water and sugar for one hour. Add drops of red food colouring to get desired colour. Strain through a fine seive. Bring back to the boil and put in hot sterilised bottles.
recipe from ABC.net.au/Hobart
A MOTHER'S DAY ROSE PETAL TEA
Rose Petal Sandwiches
1 half sized baguette
large leaf of curly romaine
10 rose petals (well washed)
goat cheese
walnuts or pine nuts
red onion slices
roseberry dressing (1/2 cup raspberry yogurt and 1/2 teaspoon rose water)
Cut baguette in half and toast lightly. Rinse romaine and rose petals well and pat dry. Place one romaine leaf on 1/2 toasted baguette. Layer rose petals, goat cheese and walnuts. Top with roseberry dressing. Place the second romaine leaf on the other flute, add onion slices, serve open faced.
recipe from Kattitudes
Rose Petal Drop Scones
2 1/4 cup unbleached all-purpose flour
2 teaspoon sugar
3/4 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
4 tablespoon unsalted butter
1/3 cup unsalted pistachio nuts, coarsely ground
1 cup heavy cream
1 tablespoon rose water*
2 tablespoons edible rose petals, cleaned and finely shredded
Icing:
1 cup powdered sugar
1 tablespoon Beach Plum Jelly
2 teaspoons rose water
Preheat oven to 425 degrees.
In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, and cinnamon.
Cut in the butter and mix until coarse crumbs.
Stir in the pistachios.
In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals.
Add the cream-rose mixture to the dry ingredients, stirring until a soft dough forms.
Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 10-12 minutes or until golden brown. Makes 2 dozen.
Prepare the icing:
In a small bowl, combine the powdered sugar, rose water, and the beach plum jelly.
Whisk until smooth.
Add another teaspoon of rose water if the icing is too thick.
Drizzle over warm scones.
Arrange on platter and garnish with fresh roses or sprinkle with shredded beach rose petals.
recipe from The Wildflower Inn Bed & Breakfast
Rose Petal Cookies
1/2 c. butter 1/3 c. sugar
1 egg, well beaten 3/4 c. flour
pinch of salt 1T. Rose Jam
Mix all ingredients well, adding jam last. Work until smooth. Roll into ball and refrigerate 3-4 hours. Roll into 2 1/2 inch rounds (half with and half without holes or cutouts.) Roll to 1/8 inch thick. Bake on well greased cookie tins for about 8 minutes. When cool, spread with Rose Jam sparingly and top each full circle with a cut-out. Makes about 1 1/2 dozen.
recipe from rosejam.com
Rose Petal Tea
1-1/2 cups rose petals
3 cups water
honey to taste
Choose fresh rose petals. Strip the flower gently under running water then place the petals in a saucepan. Cover with the water and boil for 5 minutes, or until the petals become discolored. Strain into teacups and add honey to taste. Serves 4.
Rose Petal Sugar
1 Cup White Sugar
2 Cups fresh, fragrant Rose Petals, shredded or minced
1. Pound sugar and rose petals with a mortar and pestle.
2. Place in a covered jar for one week.
3. Sift out petal bits if desired and store in an airtight container.
Rose Petal Butter
1 Cup fresh Rose Petals, chopped
3/4 Cup softened unsalted Butter
1. Mix, let stand at room temperature for at least 2 hours.
2. Cover and refrigerate for 24 hours to let the rose flavor meld into the butter.
3. Keep refrigerated up to 2 weeks or frozen for several months.
Rose Petal Jelly
1 cup edible rose petals
1 1/2 cups water
juice of 1 lemon
1 1/2 cups granulated sugar
1 package Sure-Jell pectin
Combine the rose petals, 3/4 cup water and lemon juice in a blender. Blend until smooth. Slowly add the sugar and blend well.
Bring the remaining 3/4 cup water to a boil in a small saucepan. Stir in the pectin and boil for 1 minute, stirring constantly.
Pour the hot mixture into the blender with the other ingredients and blend 1 minute. Pour into sterilized jars and seal.
recipe from Smart & Final
A MOTHER'S DAY ROSE PETAL SUPPER
Chilled Pear and Rose Petal Soup
2 tablespoons unsalted butter
4 ripe pears, peeled, cored and diced
1 tablespoon granulated sugar
1/4 teaspoon ground ginger
salt & pepper, to taste
2 cups chicken broth
2 tablespoons sliced almonds, toasted
1 cup half and half
1/2 cup edible rose petals
Melt the butter in a large saucepan. Add the pears and sauté, tossing often, until golden on all sides. Add the sugar, ginger and salt and pepper and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to meld the flavors.
Transfer the broth mixture to a blender and add the toasted almonds, half and half and 1/4 cup of the rose petals. Puree the soup until smooth.
Chill the soup thoroughly before serving. Garnish with the remaining rose petals. Serves 4
Rose Petal Infused Champagne Vinegar
4 cup champagne vinegar
3 cup dried rose petals
1/2 cup dried rose petals
Preheat oven to 225 degrees F.
Combine vinegar and 3 cups petals in a saucepan. Bring to a boil. Cover pan and put in oven for 2 hours. Remove from oven and cool.
Strain vinegar into a bottle.Add the 1/2 cup rose petals.
Cap bottle and refrigerate. Use within 5 days. Makes 4 cups.
Linguine and Rose Petal Pesto
Two Cups Fresh Basil
One Cup Rose Petals
4 Large Garlic Cloves
1 Cup of Extra Virgin Olive Oil
1 Teaspoon Rosewater
1 Cup of Freshly Grated Parmesan Cheese
1/4 Cup of Freshly Grated Romano Cheese
Salt and Freshly Ground Pepper to taste
1 Lbs. Linguini
1 1/2 Tablespoons salt
4 Quarts water
1/4 Cup of Heavy Cream
Rinse Rose Petals and Basil thoroughly and pat dry.
Sliver Rose Petals with sharp scissors.
Peel and chop garlic. Combine the basil, garlic and Pine nuts,
chop in either a food processor or blender. While still processing add olive oil and rose water slowly.
Add the Parmesan and Romano, salt and pepper, blend lightly.
Cover and reserve 1/2 for future use.
Boil water add sat and pasta, boil until cooked but still slightly firm.
Drain in a colander Place back into hot pot.
Add 2 tablespoons of the pasta water and the cream into the pesto and toss with pasta.
Place in large serving bowl immediately, garnish with slivered rose petals. You may add a little ground pepper if desired
recipe from Recipes.IT
Grilled chicken and Rose Petal Mango Sauce
1 ripe mango, medium dice
3 rose petals, finley diced
2 sprigs cilantro, finely diced
2 tablespoons onion, finely diced
1/4 tablespoon cumin
1/4 tablespoon dried chili powder
juice of 1/2 lime
Combine all ingredients in a heavy saucepan and cook for 8 to 10 minutes over the chicken:
2 six ounce boneless chicken breasts
2 tablespoons olive oil
salt and pepper to taste
Place the olive oil in a heavy saute' pan over medium high heat. Add the chicken breasts, salt and pepper and cook for three minutes on each side.
Serve the chicken on white rice and top with the Rose-Mango Sauce.
recipe from Mr. Mac
Rose Petal Jam Tarts
2 large peaches, halved, pitted peeled
1 1/4 c. all purpose flour
2 T. unsalted butter, well chilled
extra flour
8 teas. Rose Jam
1/4 c. sugar
1 teas. grated lemon zest
1 egg
Wash and pat peaches dry: set aside. In processor mix 1 1/4 c. flour and sugar. Pulse 2 times. Cut up chunks of butter and mix in some flour. Sprinkle chunks and lemon zest into the flour mixture in processor until it resembles fine meal. While processor is running , add egg, mixing just until blended. Knead gently on floured surface, just until pastry forms. Wrap in plastic and refrigerate for 1 hour. Sprinkle board with flour and turn pastry frequently during rolling.Roll out to 1/8 inch. (if it rips, just patch it.) Roll out 4 circles of dough (approx. 6-7 in. diam.) Place each peach half in center of each circle(cut side up) and fill each with 2 teas. of jam. Enclose pastry carefully, sealing all sides. (For extra effect use leftover pastry to form "rose petals" to place underneath peach. Bake 425 degrees for 10min. and then lower to 350 degrees for 15 min. on ungreased cookie sheets. Baking time may vary slightly
recipe from Marmellata di Rose
ADDITIONAL MOTHER'S DAY ROSE PETAL TREATS
Green Tea and Rose Petal Popsicles
3 cups water
1-1/2 tbsp green tea leaves (about 3 tea bags)
1/4 cup assorted organic small rose petals
1. Bring the water to a boil and remove from heat. Pour over tea in a ceramic teapot.
2. Fill popsicle molds loosely with rose petals.
3. Steep tea for 5 minutes and strain into popsicle holders. Freeze in the freezer for 30 minutes, then place the wooden sticks in the center of the popsicle holders. (This is a good time to spread the petals throughout the mold evenly.) Freeze until solid and serve immediately.
Rose Petal Ice Cream
Yield: approx. 3 cups
1 cup heavy cream
1 cup whole milk
1 cup sugar
5 large egg yolks
1 ½ cups loosely packed, very fragrant old rose petals, washed and spun dry
Method:
1) Prepare an ice bath by placing ice cubes in a large, flat-bottomed container that will hold the bowl where the ice cream will be chilled.
2) Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste.
3) Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat.
4) Place the egg yolks in a medium sized bowl. Whisk yolks until light; add the hot liquid slowly, while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze in ice cream machine, following the manufacturer instructions
Rose Petal Wine
6 cups fragrant rose petals
1/4 lb white raisins, chopped
1 gallon water
2-1/2 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 crushed Campden tablet
Rhine wine yeast and nutrient
Pick the rose petals just before starting, so they're fresh. Boil 6 pints water and pour over all ingredients except yeast and pectic enzyme, stirring gently to dissolve sugar. Cover with cloth or plastic wrap and set in warm place for 24 hours. Add pectic enzyme, yeast and half remaining water. Set aside until vigorous fermentation subsides (7-10 days), stirring daily. Do not exceed 10 days. Strain liqueur into secondary fermentation vessel, top up to neck with water, and fit fermentation trap. Rack after 30 days, then again after additional 30 days. Bottle when clear and store in dark, cool place. It will be fit to drink after 6 months, but will improve enormously after a year.
recipe from the Winemaking Home Page
Rose Petal Ice Cubes
these are so pretty when floating in a punch bowl or pitcher of iced tea or lemonade. Collect pesticide-free rose petals. Rinse under warm water and blot dry. fill ice cube tray half full with water and freeze. Place a rose petal on each cube, cover with a teaspoon of water and freeze again. fill cubes completely with water and freeze. Remove from trays.
recipe from Annie's Time for Tea
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