Rose Water

[Lyle]

Try googling it. The most esoteric results. The circa 1859 cake reminds me of A.B.

So after some long overdue cupboard cleaning, or, er. emptying, I had a few discoveries. Aside from the now-kombu-powder-baggie and and odd sampler-sized laundry detergent (?), I found an unopened bottle of rose water. After googling, I realized I could make syrup, wafers, and a really poor cake. How else can I use my rose water?

[Busboy]

I find that it is a preferred cologne for elderly ladies, often Hispanic, who seem always to be dressed as though they are on their way to or from mass.

Also, a little bit added to orange sections served with a light honey/sugar/cinnamon syrup gives everything a nice aromatic smell.

[Lyle]

I find that it is a preferred cologne for elderly ladies, often Hispanic, who seem always to be dressed as though they are on their way to or from mass. 

I suppose I get it, but where does rose water come from? I don't mean what is it made of, but what's it's history? I really don't know, and all I can think of after tasting it is, er, roses. I don't even know how we got the stuff. I guess it followed my wife home one afternoon...

Edited April 22, 2003 by Lyle (log)

[Sandra Levine]

It's a good flavoring for rice pudding and ice cream and other creamy desserts. It's often used in conjunction with saffron. A little goes a long way.

[FoodMan]

Rose water is a very common ingredient in middle eastren and Indian foods (mainly desserts). I use it to make rosewater and pistachio ice cream, puddings, yogurt sauce to top starwberries,...

There was also a very good recipe on e-gullet somewhere for Pistachio cake that uses it. A simple search should find it.

Once Suvir finds this thread I am sure he will add more comments on the use of rosewater in Indian desserts.

FM

[Lyle]

I wondered if it was indicative of that region as it was bottled in Lebanon. Well, somewhat close at least.

Looking at the bottle provided a chuckle. The freshness date states "BEST BEFORE END". That's it. Good advice for all, I think.

[ronfland]

Rosewater goes beautifully with berries. Macerate some berries with it, then fold them into heavy cream and you have a dessert "fool" that's perfectly easy in summer.

[hedgehog]

eat a small bowl of yogurt mixed with 1 tablespoon to help induce sleep.

[elyse]

Nigella Lawson has a recipe for Turkish Delight Syllabub whick looked worthwhile.

[alithea]

The two best dessert names ever right there: fools and syllabubs.

Pick up any book by Claudia Roden, like her books on Middle Eastern and Jewish food, and she'll give you a ton of uses for rose water. I flavored my homemade marzipan with it (that one time i made marzipan by hand). as i remember from her books, it's often paired with mastic.

[Suvir Saran]

Rose water is a very common ingredient in middle eastren and Indian foods (mainly desserts). I use it to make rosewater and pistachio ice cream, puddings, yogurt sauce to top starwberries,...

There was also a very good recipe on e-gullet somewhere for Pistachio cake that uses it. A simple search should find it.

Once Suvir finds this thread I am sure he will add more comments on the use of rosewater in Indian desserts.

FM

Food Man, I would rather hear more from you about ways in which your grandma may use rose water. I am sure she could tell you many ways in which rose water becomes something that Westerner can appreciate more intimately and with greater sensitivity. I am always all ears to read more about your grandma and her wise way with food... She seems special and everything a grandma ought to be.

We have had another thread on Rose Water. Certainly a search could get us a link to it. I do remember the most beautiful cake that Colleen Apte had made. I think the cake had something to do with rose water. I may be totally wrong in this.. but that seems to ring in my mind as being connected to rose water. This cake also seems to me to be a cake that was amazingly beautiful. It could have been an opera cake. When I have more time, and fewer worries, I shall try and search for these threads.. .and I shall post a link. If someone else posts before me, I thank them in advance.

I also remember the pistachio cake. It was a recipe from one of the big food magazines. I have made it many times since. Wonderful cake.

[Suvir Saran]

eat a small bowl of yogurt mixed with 1 tablespoon to help induce sleep.

Interesting... In India, it is often used in the treatment of hysteria.

[nightscotsman]

eat a small bowl of yogurt mixed with 1 tablespoon to help induce sleep.

Interesting... In India, it is often used in the treatment of hysteria.

Is "hysteria" still considered a treatable condition? Here in the US doctors used to use vibrators on female patients. Seriously.

[Suvir Saran]

eat a small bowl of yogurt mixed with 1 tablespoon to help induce sleep.

Interesting... In India, it is often used in the treatment of hysteria.

Is "hysteria" still considered a treatable condition? Here in the US doctors used to use vibrators on female patients. Seriously.

Many years ago, at the Flear Market in Chelsea, where I go looking for platters and bowls and china to serve food in, I found this great looking box. The design of the box caught my eye. Something drew me to it, with china in my hand, I walked up to the box, and it was a box that had inside it a vibrator.

I bought it. It was an old vinatge vibrator. It is placed as one would place a worthy curio in their living area. Friends notice it, inspect it closely, and are always tickled by all the maladies that a vibrator could cure. And yes I believe it could cure hysteria amongst many other ailments.

I am not sure what hysteria is considered, but rose water is considered to be a great ingredient to use in controlling it.

[Suvir Saran]

Candied Rose Petals

[Suvir Saran]

Gulab (Rose) in Indian Cooking

[Suvir Saran]

Ma Ouaard (Rose Water in Morocco and the Middle East)

[Suvir Saran]

Pistachio Cake - Thread on Middle Eastern Desserts

[Marlene]

a Brief history of Rosewater. Not only used for cooking, but in many cosmetics and lotions for soothing skin.

[NigellaFan]

Hi. I have a question about Nigella's 'Figs for a thousand and one nights' recipe. What can I use instead of figs?? See, my aunt bought me rosewater and orange blossom water because I'd asked her where to get it, and she found both kinds at a Chinese market. Anyway, I wanted to make her family something that uses at least one of those things. Her family's a little picky about food (especially my cousin), and I'm pretty sure at least one of 'em doesn't like figs. My family eats anything, so I'll probably make it w/ figs in the future, but I didn't want to replace the figs w/ somethin' else, and have it end up nasty. Could anyway help me?? My brother and I are leaving for vacation soon, and I'd like to get it made before we leave. Thanks.

[FoodMan]

I have no idea what that recipe is. Can u elaborate on what the recipe asks for??? If I had to replace figs with a different fruit then I would probably just make another recipe. but please do tell us what the recipe entails.

FM

[NigellaFan]

The recipe calls for unsalted butter, cinnamon, vanilla sugar (or just add 1 drop of vanilla w/ the flower waters), rosewater, orange flower water, mascarpone cheese (as a side), and slivered pistachio nuts. Basically, you mix it all together (except for the nuts), "blister" the figs in a really really hot oven for a few min, then add the stuff on top. Then you put some cheese on the side sprinkled w/ the nuts. That's it. If I were to use another fruit, I wouln't want to "blister" it would I?? I'm a total beginner cook, so I have no idea. Also, do you think I'd have to give it to 'em warm, or could it be cold?? I'd appreciate any suggestions you have. Thanks.

[NigellaFan]

Do I even have to have warm fruit?? I mean, couldn't I just add like...apples, blueberries, etc, and mix it all up, like a fruit salad??

[rickster]

The fruit has to be warm to get the sugar, butter and cinnamon to melt into it, if you're going to use that recipe as a base. Orange flower water and Rose water are traditional in Middle Eastern desserts, which Nigella's recipe seems to be a take off on. Both have a very delicate taste so you have to be careful what you combine them with so as not to overwhelm them. Having said that, and assuming you're not into doing a baked dessert, you can use the Orange flower water in a basic fruit salad pretty successfully. Epicurious.com might have some recipes.

[FoodMan]

The recipe calls for unsalted butter, cinnamon, vanilla sugar (or just add 1 drop of vanilla w/ the flower waters), rosewater, orange flower water, mascarpone cheese (as a side), and slivered pistachio nuts. Basically, you mix it all together (except for the nuts), "blister" the figs in a really really hot oven for a few min, then add the stuff on top. Then you put some cheese on the side sprinkled w/ the nuts. That's it. If I were to use another fruit, I wouln't want to "blister" it would I?? I'm a total beginner cook, so I have no idea. Also, do you think I'd have to give it to 'em warm, or could it be cold?? I'd appreciate any suggestions you have. Thanks.

As I said there is no substitute for nice ripe figs, but if you must then substitute some semi-soft fruit like ripe Apricots or ripe Peaches for the figs. Blister them in the oven like the recipe says and serve warm or at room temp, you should have a nice tasty dessert. Let us know how it turns out.

hope this helps

FM