unusual recipies

[Yvonne Belisle]

Rose Honey

5 pounds white sugar petals of 8 double fragrant roses
6 cups water 12 red clover blossoms
lump of alum the size of a cherry 20 white clover blossoms

Boil the sugar and water till think and clear. Add the alum and boil 4 minutes longer. Remove from fire. Add the petals and blossoms. Let stand 10 minutes; strain and pour into sterilized jars while hot. Makes about 6 jars. Delicious with soda biscuits and gems.



Rose Petal Jam

2 cups rose petals 2 tablespoons strained honey
2 cups warm water 1 teaspoon lemon juice
2 3/4 cups sugar pink coloring

Cut the rose petals into strips with kitchen shears, discarding the tough white base. Pack tightly in a measuring cup but do not bruise. Add warm water and cook about 10 minutes, or until tender. Lift the petals carefully, allowing them to drain. Measure one cup of rose petal liquid; add honey and sugar and cook until the sugar spins a fine short thread. Add the drained petals and cook very slowly about 40 minutes. Add the lemon juice and simmer until thick. Add a suggestion of pink coloring and seal at once. Makes 3 or 4 small glasses.

[Yvonne Belisle]

6 pounds gooseberries 1 pint vinegar
6 pounds of sugar

Remove the little blossom end of the gooseberries. Add vinegar and 1/2 the sugar. Cook 20 minutes. Add remaining sugar and cook 20 minutes longer. Seal in jars. Makes about 6 pint jars.

[Yvonne Belisle]

Gather nasturtium seeds when they are small and green, before the inner kernel has become hard. Remove the stems and let stand in salted water overnight. Freshen in cold water, pack in small bottles, cover with boiling vinegar. Use as a substitute for capers. Some cooks sweeten and spice the vinegar.

[evilslinkycat]

Originally posted by Yvonne Thomas
Rose Honey
5 pounds white sugar petals of 8 double fragrant roses
6 cups water 12 red clover blossoms
lump of alum the size of a cherry 20 white clover blossoms
Boil the sugar and water till think and clear. Add the alum and boil 4 minutes longer. Remove from fire. Add the petals and blossoms. Let stand 10 minutes; strain and pour into sterilized jars while hot. Makes about 6 jars. Delicious with soda biscuits and gems.

Thanks! Going to have to try this one sounds yumnie:D

[BrigitCayenne]

interesting* looks thoughtful*.....................

[Amethyst Rose]

Marigold Custard
(From my friend White Raven)

2 cups whole milk
1/3 cup fresh marigold petals
1/4 tsp. salt
3 tbs.. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water (available in gourmet food stores)
Heavy whipped cream

Use a spoon or fork to crush the marigold petals in a cup. Mix together the salt, sugar and spices. In a large sauce pan, scald milk with the crushed petals and the vanilla bean. Then remove the vanilla bean and add yolks and dry ingredients. Cook over low heat. When the mixture coats a spoon, add rose water and cool. Top with freshly whipped cream and for a really pretty
festive look, garnish with small marigold blossoms or petals.

[Yvonne Belisle]

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