Fairy Butter W Orange Blossom Water Food
FAIRY BUTTER - FLORAL BUTTER WITH ROSE OR ORANGE BLOSSOM WATER
This is SUCH a wonderful old recipe! Fresh butter is mixed with floral scented waters, such as rose water or orange blossom water and is delicious as an alternative to clotted cream, especially when spread on freshly made scones. It is also wonderful with all types of griddle cakes, crumpets and traditional tea cakes and breads. This floral butter dates back to the 18th Century and is featured in Mrs Beeton's Book of Household Management, as well as numerous other historical cookbooks. This recipe adapts well to modern cooking - and would make a stunning feature at any Victorian style Ladies' afternoon tea party or even a little girl's birthday party. Serve this with pancakes for breakfast or brunch, the possibilities are endless!
Provided by French Tart
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients.
- Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge.
- Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer.
- Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves.
FOUACE WITH ORANGE BLOSSOM WATER: OVERNIGHT SWEET FRENCH BREAD
A wonderful sticky, sugar topped sweet bread that is flavoured with orange blossom water. Fouace is a very old traditional bread, the word originally referred to the oven in which bread has been cooked since ancient times, from the Latin word "focus" or hearth. This orange blossom scented bread is traditionally shaped in to a wreath or an oval and is from the Albi region in the South of France near Toulouse. As the bread bakes slowly, it spreads out as it rises, giving a very distinctive shape. It is served very hot and, depending on the version, may be topped with white beans, rillettes, salted butter or goat's cheese; however, I prefer this recipe served hot, spread with butter and a dollop of apricot conserve. (Recipe from the Gourmet Food site.)
Provided by French Tart
Categories Yeast Breads
Time 13h
Yield 1 Fouace, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The night before.
- Dissolve the yeast in the lukewarm milk.
- Arrange the flour in a bowl. In the centre place the whole eggs, sugar, salt, orange flower water and yeast-milk mixture. Gradually incorporate the flour with your hand, adding the softened butter little by little. When the dough is smooth, continue to knead for about 30 minutes - until bubbles form on the surface. This long kneading is essential for successful fouace. Let the dough rise overnight.
- Baking.
- The next day, form the dough into the desired shape: a wreath or oval; Place on a buttered baking sheet. Bake in a low oven, 125C/250F/Gas 1/2 for 1 hour.
- Remove from the oven; brush the fouace with the topping mixture of beaten egg white and orange flower water. prinkle immediately with sugar so that it sticks to the crust.
- Serve hot or cold with butter, jam, cheese or meats/terrines.
Nutrition Facts : Calories 656, Fat 24.4, SaturatedFat 14.1, Cholesterol 161.7, Sodium 225.9, Carbohydrate 92.3, Fiber 3.4, Sugar 11, Protein 15.9
EXOTIC ORANGE BLOSSOM WATER AND ROSE WATER - MAKE YOUR OWN!
Cooking with unusual ingredients can be very rewarding, and we all love to impress our guests with unusual recipes and flavours. Using rose water and orange blossom water is a way of doing just this, with their unique taste, but purchasing these rare treats can be expensive. I cook with rose water and orange blossom water a lot; especially in historical (Medieval and Victorian) and Middle Eastern recipes. I have numerous highly scented old fashioned shrub roses in my old cottage style walled garden - great for rose water, and also an orange tree - great for making orange blossom water! Although I can buy both scented, flavoured waters in France and England, there is always something very satisfying about making your own - give it a go, I am VERY happy with the results. This recipe was found on a leaflet from a water distilling company in the UK; you DO need to use distilled water for these two recipes, which is easily purchased in most countries - I use it for my steam iron!! NB: Remember to use petals and blossom which are free of pesticides and traffic pollution. (Quantities and yields are dependent on how many blossoms and petals you use.........last time I made rose water, I used 4 ounces of petals and had a yeild of 4 small bottles.)
Provided by French Tart
Categories Dessert
Time P14D
Yield 1-4 Jars or bottles
Number Of Ingredients 3
Steps:
- How to go about making your delicious Rose and Orange Blossom water:.
- Pick your petals and blossom early in the morning, ideally those which have been grown completely organically.
- Rinse the petals and blossom carefully in cold water, taking care to remove all dirt and any pesky insects.
- Crush the petals or blossom with a mortar and pestle, and leave them to rest for a few hours, place them in a jar with some distilled water - don't go overboard with the water as you can always add more later.
- Leave the jar, with the lid on, in the sun for a couple of weeks, and check the scent. If it is too weak, continue to leave in the sun for another week or so.
- Experiment with the quantities of water and petals to see what works for your water, and voila, you will be known as a culinary genius. Good luck and happy cooking!
Nutrition Facts :
ORANGE BLOSSOM HONEY BUTTER
Honey butter with a nice balance of sweet, citrus and butter flavours. Great served with biscuits or English muffins. Source: Cooking Light
Provided by Elly in Canada
Categories Breakfast
Time 5m
Yield 3/4 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium size bowl.
- Beat with a mixer until well blended; this will take about 2 or 3 minutes.
- Store in refrigerator for up to a week.
- To serve - bring to room temperature and stir just before serving.
Nutrition Facts : Calories 153.8, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 55.6, Carbohydrate 23.3, Fiber 0.1, Sugar 23.2, Protein 0.2
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