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Hey friends! This week's food video for you was a little bit impromptu, as you'll
discover, but it's really fun. I hope you learned something you didn't know about
eating rose petals! Nom nom nom nom.
Connor came home with a lot of rose petals. An entire bag of
rose petals appeared in front of me. Connor just went to France to shoot a
video -- Great Big Story -- he brought me back a bag of the most fragrant organic rose
petals, so I figured... I should eat these!
So let's cook with them. I have narrowed
down five different recipes with which to cook these 300 grams of rose
petals that I have just inherited. The kitchen is gonna smell so good today!
So I did some research online about how people cook with rose petals all around
the world, and I found some great stuff. Here are my top five rose petal recipes.
First, I'll start with the real crowd-pleaser: rose petal jam. I adapted
this from Emiko Davies' fantastic Italian-centric blog, and I just tweaked
the rose-to-sugar ratio to suit my sweet tooth. First, you'll rinse your rose
petals. I'm using 150 grams of rose petals and adding 250 grams of sugar to
them now. Then I add in the juice from one lemon and mix all those things
together well. Then add 600 milliliters of water to a pan with tall sides and
add another 250 grams of sugar to that. Heat it up so that the sugar dissolves
then add in your rose petal-sugar-lemon juice mixture. Stir and bring to a boil.
Let it boil away for about a half hour or until it begins to thicken, and you'll
also notice that the petals don't float as much. It'll bubble away and it'll get
a lovely syrupy texture. After about a half hour like this, take it off the heat.
Have a sterilized jar ready to use and put the syrupy jam into the clean jar.
Allow it to cool before use. So my favorite way to eat it proved to be
simply on some Greek yogurt! Thanks to Emiko Davies for the inspiration; this is
not the last time I'll be making that!
Oh my gosh!
I am eating this with my yogurt all the time now! Every.morning.
Next recipe! Lay about two tablespoons of rose petals out and let
them dry. This is to make the rose petal infused honey. It's crazy easy; once your
petals are dried, put them in a clean sterilized jar and add about a cup of
honey. These flavors will get to know each
other and it adds a little something extra to your honey. So let this infuse
for a few days before you use it. Hat tip to the website The Kitchn for this
inspo. Next recipe: for candied rose petals, from the Food & Wine website. All
you do is beat the egg whites from one egg then you brush the egg whites on
the petal, both sides, then dip it into sugar and let it dry. I'm not gonna lie,
this one took some patience. To be very precise and exact, one petal dipping at a
time. Oh if you're looking for a good podcast to listen to while you do this
activity, might I recommend Keep It Quirky podcast? Hosted by yours truly.
Next recipe: rose milk! For this, just mix together one cup of chilled milk, 1/2 cup
of rose petals, two and a half tablespoons of water with one and a half
tablespoons of sugar in it. I want it to thicken mine up a bit so I added in a
couple tablespoons of Greek yogurt, and throw some ice in ther, too. Blend it
together and drink up! This was probably my second favorite rose petal recipes,
adapted from the ecurry blog. Such a simple, refreshing drink or snack. Oh this
is lovely. I'll be making this one again. And these final two things aren't even
recipes, they're just really simple ideas to offer you inspiration on how to use
rose petals in your kitchen. Do you have any cookies lying around? I found that
they added a nice color and floral flavor to green salads. Just in time for
lunch! It would've been better with some crisp gem lettuce, but I didn't have
any on hand. Alright guys, I hope you've had some rose petal inspiration.
from this. I'll see you next time! Until then, don't forget to keep it quirky!