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Entries tagged with 'rose water'

Roses in the Snow Cocktail

Serious Eats Elana Lepkowski 4 comments

The delicate aroma of roses is the star in this variation on a Gin Fizz cocktail. More

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Cook the Book Kate Williams 5 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Serious Eats Kate Williams 7 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Balaboosta's Baklava

Serious Eats Emma Kobolakis Post a comment

Three kinds of nuts in the filling and a soaking in rosewater syrup makes this a Middle Eastern gem. More

Rosewater Lime Transparent Pie

Serious Eats Sarah Baird Post a comment

A rosewater lime pie with a rosewater glaze. More

3 Delicious Alcohol-Free Citrus Drinks to Make at Home

Drinks Autumn Giles 5 comments

I was well into my twenties before I first saw citrus growing on a tree. But even under fluorescent grocery store lights, blood oranges, grapefruits, and Meyer lemons seem like small miracles, coming into season just as we're deep enough into winter that we start believing that nothing will ever come into season again. These 3 booze-free drink recipes are a great excuse to treat yourself to some bright, fresh citrus. More

Orange, Rosewater, and Mint Sparkler

Serious Eats Autumn Giles Post a comment

Bright and floral, the orange rosewater sparkler is made with fresh-squeezed orange, muddled mint, and rosewater. More

Preserved: Rhubarb Rose Water Jam

Sweets Lucy Baker Post a comment

Made from distilled rose petals, rose water has a distinctive floral flavor. It is a common ingredient in many countries, including Turkey, Iran, India, and France. While it looks innocent enough in the bottle, it packs a serious punch and a little goes a long way. It can be used in both savory and sweet dishes, but I especially love it paired with spring produce like berries and rhubarb. More

Rhubarb Rose Water Jam

Serious Eats Lucy Baker Post a comment

This is the perfect jam for a spring tea party. The delicate, elegant flavor is a natural match for croissants or tender butter scones. To give it as a gift, pair with a bouquet of fresh wild flowers or a box of your favorite tea. More

Let Them Eat: Raspberry Rosewater Cupcakes

Sweets María del Mar Sacasa Post a comment

While I don't think I'll ever convert to the commercial cult of Saint Valentine, I do believe in making food that induces love, or at least, infatuation. If you are a floral bouquet kind of guy or gal, this is a fitting end to the romantic candlelit meal you've elaborately planned, but if you're not, these can make a declaration of love year-round: the cupcakes delicately exhale rosewater, their cores beat with red raspberry hearts, and their gently iced tops lie demurely under sugar-dusted satiny petals. More

Raspberry Rosewater Cupcakes

Serious Eats María del Mar Sacasa 8 comments

Romantic cupcakes for Valentine's Day. More

H.K. Rose

Serious Eats Special to Serious Eats 2 comments

Complex, refreshing, and just delicately floral from a dash of rosewater and lavender-infused honey, this rosé-based cocktail is one of our favorites on Ardesia's cocktail list. More

Sweet Finds: Nielsen Massey Rose and Orange Blossom Water

Sweets Kathy YL Chan 1 comment

Nielsen-Massey is legendary for their vanilla extracts, they're heady and pure. Less frequently touted—but equally wonderful—are their rosewater and orange blossom water. Sold in two-ounce bottles, the orange blossom is made from Seville bitter oranges from the Middle East and Spain. The orange flavor notes are bold and clear—use it to brighten a dish of rice pudding with toasted almonds, or add a few drops to a classic shortbread recipe. More

Bake the Book: Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream

Sweets Caroline Russock 1 comment

These Middle Eastern influenced whoopies begin with a cardamom-scented buttermilk brown sugar cake base studded with bright green pistachios. The filling is a pale pink buttercream accented with rosewater and vanilla, tinted with a few drops of red food coloring. When sandwiched together these spiced whoopies and perfumed filling these little cake-cookies are really gorgeous, pink and green and full of exotic flavors. More

Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream

Serious Eats Caroline Russock 1 comment

These well-traveled Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream introduce exotic Middle Eastern flavors to a classic American treat. More

Spice Hunting: Rose Water

Spice Hunting Max Falkowitz 4 comments

Rose water is as likely to be found in Grandma's perfume as in our food. It's an old-fashioned flavor, looking backward rather than forward. But there's something about its ancient caché when treated right, there's nothing like it. Rose water's best uses are also its oldest: pastries, creamy desserts, spicing for nuts, and accents on braised dishes. More

Blackberry Pistachio Icebox Cake

Serious Eats Max Falkowitz 2 comments

I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting. More

Zero Proof: Rosewater and Lychee Mocktail

Serious Eats Christianne Winthrop 2 comments

In small amounts, rosewater lends a subtle floral note to beverages. Rose goes particularly well with fruit, which is why we've paired it with lychee in this alcohol-free tipple. The lychee syrup is sweet, the lemon tart, and the rosewater fragrant, making for a drink that's both exotic and strangely familiar. More

Scooped: Raspberry, Hibiscus, Lavender and Rose Sorbet

Serious Eats Ethan Frisch Post a comment

The key to a great Valentine's Day dessert is lightness. The lush, raspberry base is balanced beautifully with tart hibiscus, light rose sweetness and a hint of lavender at the finish. Sweet and clean with an underlying complexity, it's incredibly easy to make and the final product is a bright and beautiful pink. More

Rosey Rosé

Serious Eats Kerry Saretsky Post a comment

This simple but unique cocktail pairs good rosé wine with a splash of rose water. The pair obviously plays on the color pink, but the rose water also accents the often fruity-floral notes of a good rosé. As an optional crown, I whirl sugar and dried rose petals together for the prettiest in pink wineglass rim. More

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