Impulse purchased some rosewater. Recipe suggestions?

  • Posted by: Jaime
  • September 14, 2010
  • 1560 views
  • 11 Comments

11 Comments

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fraichefoods
fraichefoods September 14, 2010

Use it in baked goods, like baklava, meringues, cookies, olive oil cake, flavor cocktails, tea or other beverages with it.

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katiebakes
katiebakes September 14, 2010

I made a smoothie and put just a little rosewater in it; it added a great hint of rose!

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Jaime
Jaime September 14, 2010

i was looking for a specific recipe, but i do have a general idea of what i can put it in. that's for the suggestions!

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Jaime
Jaime September 14, 2010

thanks, rather. typo!

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Food52
Food52 September 14, 2010

You really can't go wrong with this stunner: Pistachio Meringue Stack with Rose Cream and Strawberries http://bit.ly/cGv3yx

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ohhelloelle
ohhelloelle September 14, 2010

here's a list of rosewater inclusive recipes; http://bit.ly/9t5Yzx the seven spice rice pilaf looked good to me...

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thirschfeld
thirschfeld September 14, 2010
http://www.food52.com/recipes... I think this is a really nice recipe
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Jaime
Jaime September 14, 2010

thanks, everyone. i will definitely attempt anything tried and true. the meringue stack and milk pudding both look excellent.

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amysarah
amysarah September 15, 2010

Not a specific recipe, but rosewater is a fairly common ingredient in both Middle Eastern and Indian cooking (and drinks, like in a lassi.) So, you might want to search recipes from those regions. On related note, I was once served Rose Petal Ice Cream at a wedding, which must have had rosewater in it. Was a big hit, but have to admit I didn't love it (personally not a fan of strongly floral flavors) - but it was quite beautiful to look at - lovely pale pink and served garnished with candied rose petals.

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cheese1227
cheese1227 September 15, 2010

It's also nice touch to add a few drops to a fingerbowl of warm water after a Middle Eastern meal.

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Sadassa_Ulna
Sadassa_Ulna September 15, 2010

I made this baklava for a Persian themed dinner party. It was a little time consuming but absolutely worth it. I probably got it off of the internet but I cannot remember where, so my apologies for not citing my source. (I email recipes to myself when they turn out well). It tastes even better over the following couple of days:


PERSIAN BAKLAVA

Syrup:
2 cups sugar
1/2 cup honey
1 1/2 cups water
2 tablespoons lemon juice
12 cardamom pods
1/4 cup rose water

Filling:
1 pound pistachios, coarsely ground (about 4 cups)
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves

1+ pound (about 24 sheets) phyllo dough (buy 2 packages to be safe)
About 1 cup (2 sticks) melted butter

1. To make the syrup: Stir the sugar, honey, water, lemon juice, and
cardamom pods over low heat until the sugar dissolves, about 5 minutes. Stop
stirring, increase the heat to medium, and cook until the mixture is
slightly syrupy, about 5 minutes. Let cool. Add 1/4 cup rose water it has cooled.

2. To make the filling: Combine all the filling ingredients.

3. Preheat the oven to 350 degrees. Butter a 12-by-9-inch or 13-by-9-inch
baking pan or 15-by-10-inch jelly roll pan.

4. ALWAYS KEEP UNUSED PHYLLO COVERED WITH A CLEAN DAMP TOWEL WHILE WORKING WITH IT to keep it from drying out and sticking together. Place a sheet of phyllo in the prepared pan and lightly brush with
butter. Repeat with 7 more sheets. Spread with half of the filling. Top with
8 more sheets, brushing each with butter. Use any torn sheets in the middle
layer. Spread with the remaining nut mixture and end with a top layer of 8
sheets, continuing to brush each with butter. Trim any overhanging edges.

5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches
wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts
across the strips to form diamond shapes.

6. Just before baking, lightly sprinkle the top of the pastry with cold
water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce
the heat to 300 degrees and bake until golden brown, about 15 additional
minutes.

7. Cut through the scored lines. Drizzle the cooled syrup slowly over the
hot baklava and let cool for at least 4 hours. Cover and store at room
temperature for up to 1 week. If the baklava dries out while being stored,
drizzle with a little additional hot syrup.

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