I think lavender tastes like soap and dandelion greens like, well, weeds, but a rose is a rose is a really nice flavor. When the lovely blossoms’ petals are plucked, dried and steeped like tea leaves, the result is fragrant, not perfumey; delicate, yet strong. At Bhojan, the cool creaminess of a rose lassi, a yogurt-based non-alcoholic Indian drink, is a lovely way to extinguish the fiery green chiles in dhokla (steamed lentil cakes with the consistency of corn bread), which can stage an incendiary sneak attack on the tip of the tongue.
Everything is coming up roses (thru Sept. 30th) at Rosewood Hotels & Resorts. To celebrate the company’s 30th anniversary–and as a tribute to founder Caroline Rose Hunt–the chefs and mixologists at 16 Rosewood properties throughout the world have been charged with creating rose-infused dishes and cocktails. Here in New York City, Chef James Sakatos at The Carlyle, A Rosewood Hotel is serving up distilled springtime. Using dried rose petals from Greece, rose water and rose cordial, he’s turning gelée into a light, floral foil for rich Hudson Valley foie gras terrine, which he plates with crisp brioche toast, a whole lychee and a drizzle of raspberry ice wine reduction. Also on the rosey menu at The Carlyle Restaurant and Bemelmans Bar is a rose-essence infused Champagne granita cocktail and two desserts: frozen strawberry-rose soufflé and berry salad garnished with sugar-dusted rose petals.
Here is Chef Sakatos’ recipe for Rose Gelee:
INGREDIENTS
1 Cup dried rose petals, packed
2 Cups water
1/2 Cup sugar
8 oz. rose water
2 oz. honey
3 oz. rose cordial
14 gelatin leaves (or 8 teaspoons of powdered gelatin)
PREPARATION
1. Place all ingredients in a pot and bring to a boil. Remove and let steep (similar to a tea) for approximately one hour.
2. Bloom the gelatin leaves in cold water, placing the leaves in one at a time.
3. Strain the tea and reserve the rose petals for another use.
4. Add the gelatin leaves in the tea one at a time and gently stir until dissolved. The liquid must be warm to dissolve thoroughly.
5. Place liquid into a pan and refrigerate over night.
6. The following day, dice the gelée into very fine cubes or chop. Serve with foie gras.
Have you had any noteworthy experiences cooking with or eating flowers? Send me an email or post your comments here.