Another "how would you use this ingredient?"

[Canice]

DBF's sister-in-law sent some nice things for Christmas, two of which we have no idea how to use:

Wild blueberry and ginger chutney - I'm thinking some kind of chicken??
Wild rose petal syrup (ingredients are wild rose petals, spring water, sugar, organic lemon juice)

Any thoughts most appreciated. Or go ahead and post your own "how would you use this ingredient?"..

[tperes]

I bet that blueberry and ginger chutney would be could with an Indian curry dish. Maybe even the Spiced Potato Curryfrom YinVK. I made that last week and my DH and I both agreed we needed some type of chutney to go with it.If you want I can try to post the recipe?

The rose water? I hav no idea!

[cherylopal]

use the rose water on mixed fruit- yum!

[funniegrrl]

Yes, I think the chutney would go very well with either chicken or pork.

Rose water/syrup is used in a lot of Middle-Eastern desserts.

[Jessica]

I think the chutney would go well with salmon. I don't mind sweeter sauces with salmon but I don't always like them with chicken.

[zackaboo]

I could be wrong but I think there has been a cake recipe posted on this BB which uses rose water...anyone familiar with it? :(

[Aubergine]

Originally posted by zackaboo
I could be wrong but I think there has been a cake recipe posted on this BB which uses rose water...anyone familiar with it? :(

seems to me that rosewater and the rose petal syrup are two different animals, same like water vs. a simple syrup made with water and dissolved sugar; they're hardly interchangeable.

have you tried tasting the chutney and the syrup? i'd be doing that first, and then see where the taste leads me. fwiw, i make sweet-ish chutneys all the time, and i think your idea of using with poultry sounds good for your gift.

[Canice]

Indeed, it's rose syrup not water. Actually, my first thought was a drink I had at my favorite restaurant: They called it the Josephine Baker and it was vodka with just a hint of rose..very nice.
BTW, this is really pretty - the color of pink grapefruit, cloudy with rose petals (guess the syrup keeps them suspended).

[kimmer99]

There's an ice cream store in New Hope that makes an African Rose Pedal Ice Cream - I'm wondering if you could make something similar using the syrup - it's pretty good.

[tperes]

I would love the name of that store with the African Rose Petal Ice Cream.
I have a friend that is an ice cream fiend -- especially exotic flavors! Thinking this might be a good gift (if they ship overnight).

TIA.

Tanya

[kimmer99]

Tanya - you're going to make me work for this one...here's an info site:

Gerenser's (http://www.spiritof76.biz/icecream.html)

Their phone number is 215-862-2050.

Hope it works out.

[tperes]

Thanks kimmer99!

[zackaboo]

Originally posted by Aubergine


seems to me that rosewater and the rose petal syrup are two different animals, same like water vs. a simple syrup made with water and dissolved sugar; they're hardly interchangeable.



Ooops...sorry...you are right. You know how it is when you read one thing and your mind processes something entirely different? Can't help you with rose petal syrup but it sounds interesting.

[jtoepfert100]

Canice, kathyB just posted a glorious looking Iranian Baklava recipe on the Greatest Food Accomplishment thread that calls for making your own rose syrup. I don't see why you couldn't sub your syrup for it in the recipe. Here's the thread if you're interested:

Iranian Baklava (http://community.cookinglight.com/showthread.php?s=&threadid=68743)

[Canice]

Thank you! Wow, that recipe is gorgeous (if a recipe can be gorgeous). I've just been invited to someone's house for tea - what a spectacular thing to bring. If I have time the night before, I think I'll try that!

[MISSINDI]

Never heard of or seen rose syrup before. I did finally find rose water on a recent foodie shopping trip, and picked that up because I see it listed in some Indian recipes. Now instead of skipping those, I can make 'em!

The chutney sounds like quite an interesting meld of flavors. Wouldn't have even thought to put them together. I don't have the recipe in front of me, but remember that Blueberry Chicken recipe? Can it be used in that somehow?

[Canice]

I was thinking about that recipe, too. And, oddly, I was flipping through an old CL yesterday and saw a recipe for chicken with blueberry ginger chutney. I meant to pull it aside but forgot to (it was in a stack of magazines) so who knows when I'll find it again!

[MISSINDI]

Canice - Val posted this one on a "healthy chicken" thread awhile back (notes are hers). Might be another possibility.

Chicken Breast with Blueberries

Recipe By : ValChemist
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs boneless skinless chicken breast halves -- (4 breast halves), I salted them
1 tbsp canola oil
1/2 c orange marmalade -- (original recipe called for apricot jam)
3 tbsps Dijon mustard
1/2 c blueberries -- (can use frozen. don't need to thaw them.)
1/3 c white wine vinegar

Rinse chicken and pat dry. Heat oil in a wide frying pan over medium high heat. Add chicken and cook, turning as needed, until browned on both sides (about 6 minutes). Meanwhile, in a small bowl, stir together jam and mustard. Spread jam mixture over tops of chicken pieces; sprinkle with blueberries. Reduce heat to medium-low, cover, and cook until meat in the thickest part is no longer pink (about 15 minutes). With a slotted spoon, lift chicken and blueberries to a platter and keep warm. Add vinegar to pan, increase heat to high, and bring sauce to a boil. Boil uncovered, stirring occasionally, until sauce is reduced by about a third (about 5 minutes). Pour sauce evenly over chicken.

Source:
"The Best of Sunset Lowfat Cookbook"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 337 Calories; 6g Fat (16.1% calories from fat); 40g Protein; 31g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 275mg Sodium. Exchanges: 5 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates.

NOTES : per serving: 340 cal (17% from fat, 36% carb, 47 % protein), 6 g fat, 30 g carb, 40 g protein, 1 g fiber

my notes: I threw this together for dinner tonight because it looked quick and easy. I really didn't have high expectations, but it knocked my socks off! Yummy! It is so different and delicious and way more than the sum of its parts. I thought it would be on the sweet side but it wasn't sweet. The vinegar offset the sugar in the berries and jam to make a marvelously tangy and flavorful sauce. And it looked pretty, too, since the blueberries kind of pop and release their juices. I made two changes: I salted the chicken before cooking it and I used orange marmalade instead of apricot jam (because that is what I had). I don't know how this dish would taste with the apricot jam, but I can highly recommend it with the orange marmalade.

[Grace]

Bumping this back up to point out to Canice that I just noticed as I was going through my Jan/Feb issue trying to make my menu, there is a recipe on p. 108 for Chicken with Blueberry-Ginger Chutney!! What (another) wierd coincidence!!

[Peggy]

Grace - I just noticed the same thing and had come here to post that! There you go Canice. CL anticipated your needs!!:D

Peggy