Wednesday, May 2, 2012

Rose Water

Rose Water is made from steam distilling rose petals.  Rose water has been used in early centuries for baptism and other religious ceremonies.  The Romans used it in their Fountains, and Persian Woman added it to their love potions.  In Turkey, a rose water sprinkler, such as the one pictured, takes the place of ketchup on the table.  Rose Water is fun to add to cakes, cookies, custards and sauces.  It tends to lose some of its flavor during the process of cooking, so add it as near the end of cooking as possible. 
Rose Pound Cake
1 pound sugar
1 pound butter
1 pound all purpose flour
12 small (or 10 large) eggs, separated
1/2 tsp baking powder
1/3 C ROSE WATER
Cream sugar and butter for 10 minutes, add egg yolks and cream well.  Add sifted flour.  Fold in beaten egg whites.  Add baking powder and ROSE WATER.  Grease and line with greased brown paper two 9 x 5 inch loaf pans.  Bake 375 degrees for 15 minutes.  Then 45 minutes at 325 degrees.  Leave in the pan 1/2 hour to cool before removing.

2 comments:

Donna and Miss Spenser said...

I am hoping to purchase some and try some rose recipes out! Will have to give your cake a try!

Donna

GardenofDaisies said...

Sounds delightful! Persians put it in their icecream too. We had the opportunity to try a Persian food a month ago, with a friend who had married into the culture. The Rose water icecream was a real treat!!