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Thread: rose water advice

  1. #1
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    rose water advice

    Hi all, I'm moving to a new apartment and came across a bottle of Rose Water. Does anyone know what I could do with it??

    Sarah

  2. #2
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    Is it edible grade?

    Quote Originally Posted by skyllo
    Hi all, I'm moving to a new apartment and came across a bottle of Rose Water. Does anyone know what I could do with it??

    Sarah
    If it's edible grade rosewater you can use it much as you might use vanilla.

    Indian cooking uses it (I'm thinking of a rice-based dessert right now)
    You can use it in madeleines (you can also use orange flower water) I've done this and it adds a tasty edge.
    You can use it in shortbread with fresh lavender (now that's pretty nice!)

    Do an ingredient search for rosewater (wish I'd done that before responding).
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  3. #3
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    Here is the description found in Cook's Thesaurus as well as subs.

    rose water = rosewater = ma ward Notes: This is distilled from rose petals, and used in the Middle East, North Africa, and India to flavor desserts. Don't confuse this with rose essence, which is more concentrated. Substitutes: orange flower water OR rose syrup (use just a few drops) OR rose essence (use just a few drops) OR almond extract (use less) OR vanilla extract (use less) OR kewra water

    Hopefully you will get some ideas from others; I have never used it, but have seen it listed in lebanese dessert recipes.

  4. #4
    So glad to see this thread. I recently inherited an unopened bottle of the stuff from a friend who moved and was cleaning out her cupboards. I've not had the first clue what to do with it.

    Did a quick search:
    http://community.cookinglight.com/sh...ad.php?t=90693
    http://community.cookinglight.com/sh...ad.php?t=59937

  5. #5
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    it's good to sprinkle a teaspoon over a bowl of cut & sugared strawberries, or sprinkled over watermelon. It's lovely in ice cream too.

  6. #6
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    Kayaksoup just posted this on her blog and I thought of this thread. I looks yummy! Take a look at her pictures at http://kayaksoup.blogspot.com/


    Cardamom Baby Cakes with Rosewater Mascarpone Cream
    1 cup butter
    2 cups sugar
    4 large eggs
    2-3/4 cups all purpose flour
    1-1/2 teaspoons baking powder
    2 teaspoons cardamom
    pinch salt
    1 cup milk
    1 teaspoon vanilla extract

    1. Beat butter and sugar in a mixer until fluffy
    2. Add cardamom and vanilla, beat until well combined.
    3 add one egg at a time, beating well after each, about 20 seconds
    4. in a medium bowl whisk together flour, baking powder, and salt
    5. add flour mixture and milk to the electric mixer, alternating and starting and ending with flour, beat well after each addition
    6. Scoop into greased ramekins, filling almost to the top.
    7. Pipe some of the Mascarpone cream into each cake.
    8. cover with a teaspoon of batter
    9. bake for ~35 minutes or until golden

    Rosewater Cream
    Beat 250 mls of mascarpone with 2 teaspoons rose water and two tablespoons honey.

  7. #7
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    Cardamom Baby Cakes with Rosewater Mascarpone Cream
    Oh my that looks yummy!!
    Any clue as to the ramekin size and how many cakes it makes?
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  8. #8
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    Quote Originally Posted by momqat
    Oh my that looks yummy!!
    Any clue as to the ramekin size and how many cakes it makes?
    Why don't you pop over to Kayaksoup's blog and ask her because I have no idea.

  9. #9
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    Oh, and another baking use for the wonderful stuuf is BA's PERSIAN LOVE CAKE. Type that in at epicurious and feast your eyes! Though the rosewater is actually used in the whipped cream frosting-- I have made this several times, it is lovely in every way.

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