Recipes Using Rose Water Food

WATERMELON WITH ROSE WATER

Steps:

• Slice the watermelon into thick, childhood-size wedges. Sprinkle with rose water, adding only a little at first, then more to your taste.

BAKLAVA WITH ROSE WATER

Steps:

• Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce the heat to medium low; simmer until the sugar is dissolved and the syrup is thick enough to coat the back of a spoon, about 20 minutes. Stir in the lemon juice and rose water. Pour into a large liquid measuring cup or heatproof bowl and refrigerate until ready to use (or up to 1 day).
• Make the baklava: Position a rack in the lower third of the oven; preheat to 375 degrees F. Pulse the nuts, confectioners' sugar and cinnamon in a food processor until coarsely ground. Transfer to a bowl and stir in the vanilla and salt.
• Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Trim the phyllo to 9 by 13 inches with kitchen shears (fig. A); cover with a damp towel. Lay 1 sheet of phyllo in the prepared baking dish and brush with butter. Repeat with 5 more sheets of phyllo, buttering each sheet. Scatter about 3/4 cup of the nut mixture evenly over the phyllo stack. Top with 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture. Repeat to make 2 more layers (use 2 sheets of buttered phyllo and 3/4 cup nut mixture for each layer), then top with the remaining 6 sheets of phyllo, buttering each sheet (fig. B). Scatter the remaining nut mixture on top.
• Cut the baklava into 32 triangles (fig. C). Transfer to the oven and bake until golden brown and crisp, about 40 minutes (tent with foil if the nuts are browning too quickly).
• Remove from the oven and pour the prepared syrup evenly over the top. Let the syrup soak in, at least 2 hours.

ROSE WATER

Steps:

• Bring water to a boil.
• Pour water over rose petals.
• Let your rosewater steep for at least a few days, or even up to two weeks for stronger rosewater.
• Strain and use in recipes.

FRESH FRUIT WITH ROSé WATER SYRUP

Steps:

• Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.
• Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Spoon fruit and syrup into 6 bowls.

OLD GERMAN ROSE WATER SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Cream sugar and butter until smooth.
• Beat in yolks and flavorings.
• Combine baking soda and sour cream and stir into sugar mixture.
• Add rose water.
• Sift flour and salt and mix with batter.
• Roll out on floured surface and cut with cookie cutter.
• Bake on greased sheets for 15 to 20 minutes.