Gourmet Recipes from Deborah
Rose Petal Syrup
I first learned about rose petal syrup when Pamela Sheldon Johns posted about it on Facebook and I was so intrigued I did some research on the internet. Last year I did make Rose Hip Jam, but I never thought about using the rose petals. We have some amazing heirloom roses on our property that range in color from soft white to crimson and all are very fragrant.
I wanted my syrup to be rich in color so I choose only dark pink and red rose petals for my syrup. It is best to choose roses from unsprayed rose bushes and pick them first thing in the morning when the fragrance is strongest. It is reported that the best flavored syrup comes from massaging the sugar into the petals and allowing the mixture to macerate overnight.
Throwing everything in the blender simply will not yield the best results. When you cut your roses, cut off the white tips near the base, and use only the colored unblemished petals.
I use my syrup to top creamy gelato, over slices of pound cake with fresh berries, and I even spoon some on top of my morning yogurt with fresh diced fruit.
Ingredients:
8 Ounces (250g) Fresh, Fragrant, Pink or Red Rose Petals (See Note Above)
7 Cups Granulated Sugar
Juice Of One Large Lemon, Seeds Included
3 Cups Water
Preparation:
Place the rose petals into a non-reactive bowl and toss with 2 cups of the sugar and rub gently with your fingertips, squeezing the petals gently to bruise slightly. Cover with plastic film and let stand in a cool place overnight to macerate.
The following day, add the remaining 5 cups of sugar, 3 cups of sugar and lemon juice. Bring to a boil and stir to dissolve the sugar. Add the rose petal mixture including the liquid into the pot and bring to a boil. Reduce heat to a soft boil and cook for about 30 minutes, or until a thermometer reads 220 degrees F. Remove from the heat and cool to room temperature. Strain the syrup discarding the petals and seeds.
Store the syrup in sterilized jars.
Rose Hip Jam
I have recently discovered that the rose hip, the orange berry-like fruit that remains on the rose plant once the flower has died, can actually be used for many things including jam, jellies, and syrup. I have only made the jam once, but really love the unique flavor and the rusty orange color is gorgeous.
Rose hips have been known to be very good for your health throughout history, and in fact I have read this jam was made in the 1700's. Rose hips are taken by many today as a natural way to get vitamin C, vitamin E and vitamin K, and help to prevent and treat various infections, especially colds and flu.
Rose hips are also taken to quicken the healing process for bruises and skin irritations. Inflammation and sore throat can find relief with rose hips, which comes in capsule form and are usually taken 3 times daily. Isn't it great that a jam can actually help heal your sore throat?
I have found through my own experience that the rose hips need to be picked before they get too soft or begin to wrinkle as it is then impossible to separate the flesh from the seeds. Pick the darker colored, firmer fleshed hips to use in your preserves. To prepare the hips, trim off the stem and blossom ends, cut the hips in half and remove the seeds, then wash well.
Ingredients:
1 Pound Prepared Rose Hips (about 4 quarts)
1 Cup of Water
3 1/2 Cups Sugar
Preparation:
Prepare your jars for canning by first washing them in hot soapy water, rinsing them, and then boiling them for 5 minutes. In a large pan, add the rose hips, sugar and water. Bring to a boil, then cover and simmer until very soft, about 30 minutes (add more water if necessary).
Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of hips. Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal
Savory Sweet Fig Onion Relish
I decided to use an onion, fig combination as onions when slowly caramelized also gain an earthy sweetness that I thought would go really well with the figs. Since I wanted a chunky relish I simply cut off the top and bottom of each fig and coarsely chopped them leaving the skins on.
This recipe makes about 4 cups of relish when completed, and rather than go through the process of using a water bath canning method, I simply packed mine in meal sized airtight plastic containers and stored them in my freezer. I like to use the full amount of balsamic which really gives the relish a nice tangy flavor, but if you prefer a milder taste simply use just half the vinegar. This Relish Is Delicious On Roasted Pork.
Ingredients:
3 Large Onions, Peeled And Chopped
2 Tablespoons Olive Oil
2 Tablespoons Butter
Salt & Pepper
4 Cups Chopped Figs
1/2 Cup Honey (I Used Chestnut Honey)
1 Cup Sugar
4 Tablespoons Balsamic Vinegar (Approximate)
1 Teaspoon Crushed Fennel Seeds
Preparation:
In a heavy pot, heat the oil and butter together and then add the onions. Slowly cook the onions, stirring often until they are deep golden in color and very soft, about an hour. Add the figs, honey, sugar, and fennel and bring to a boil. Season with salt and pepper. Reduce the heat and cook until thick and jam like, about 30 minutes. Add half the vinegar and mix well. Taste and add the rest of the vinegar if needed. Cool to room temperature before using. Store excess in airtight containers in the freezer, or in sterilized jars using a water bath sterilization method.
Note: You can also add a little cinnamon and cloves to this relish which is also delicious.
Buon appetito!
