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Rose Perfume Recipe - Yahoo Recipe Search
EpicuriousThis easy Egyptian bread pudding or Om Ali recipe is made with puff pastry, perfumed rose water, and topped with an assortment of toasted nuts.Food52This recipe is a lighter version of a decadent tasting rice pudding bursting with lychees and perfumed with rose water. It's an easy anytime oven-baked dessert.Food52Adapted from The Ladies Receipt Book by Eliza Leslie. This, friends, is the earliest-yet-found printed recipe for Chocolate Cake. “Wait, really?” you may be thinking… but it’s true! Older recipes that mention Chocolate and Cake were actually referring to cakes meant for serving with chocolate, usually of the hot and drinkable variety. Though cakes containing chocolate as an ingredient date back further—the Marquis de Sade mentions one in a 1779 letter sent to his wife from prison—we have found no written recipe until Eliza Leslies’ 1847 book, The Ladies Reciept Book. Eliza’s recipe calls for using grated chocolate or “prepared cocoa.” I love that both the Chocolate Cake and the Chocolate Chip Cookie evolved containing bits of the heavenly stuff, so grated chocolate it is. As with the Indian Meal Cake, Eliza used an entire nutmeg. In fact, you rarely see an early 19th-century recipe that does not call for nutmeg. They were crazy for the stuff. The highlight of this cake, for me at least, is the icing. The word icing evolved from this thick mixture of egg whites and sugar; for ages, bakers would pour it over a hot cake, then return it to the oven until it was dry and, well, ice-like in its smoothness. Eventually bakers stopped icing the hot cake, and, like in the recipe below, poured the mixture over the a cooled cake, then set it aside to dry for a few hours (hello Royal Icing). As an aside, Eliza calls for lemon oil, rose extract, or vanilla extract to flavor the icing. Until the early 19th century, vanilla was used as a perfume by those well-off rather than for cooking or baking purposes due to the high cost of production (second only to Saffron).Food52The classic combination of meringue and strawberries gets a new twist in this recipe. Pistachios and brown sugar add a depth of flavor to the meringue, rose water perfumes the whipped cream and mascarpone filling, and everything comes together to highlight the luscious taste of ripe strawberries. This recipe was originally inspired by Nigella Lawson's Gooey Chocolate Stack. Summer, and leftover ingredients from a recent tryst with kheer (Indian rice pudding) inspired this version. You can locate pistachios and rose water at any Indian or Middle-Eastern store; if not, I'm sure the combination of almonds and pure vanilla would be equally delightful. This delicious dessert also happens to be gluten-free. - HeenaFood52This was one of the first drinks I ever created when I was bartending at Momofuku Ssäm Bar in the late 2000s. Back then, Japanese whisky was much less coveted (and a lot more available) than it is now, and I developed the drink using Yamazaki 12-year single malt. Now, thanks to its sudden rise in popularity, that particular whisky is nearly impossible to find, and prohibitively expensive when found. Fortunately, Japanese whisky producers have been hard at work in the last decade to develop younger, blended whiskies )such as Suntory’s Toki) that are becoming widely available and priced well enough that we can use them in cocktails such as this fairly straightforward Old-Fashioned variation. When I first tasted Japanese whisky, I was struck by its woody perfume and incense notes. To bring that out in this drink, I infused simple syrup with fennel seeds. Normally, an Old-Fashioned would be made with a straightforward, unflavored sugar syrup like simple syrup or demerara syrup, but here we use the blender (aka my favorite at-home bar tool) for a rapid infusion. In another departure from the classic recipe, the Mountainside uses only orange bitters. Bitters are an important ingredient in a lot of cocktails because they can provide an impressive amount of aromatic complexity as well as a bitter “backbone” to help give the drink structure. The most common bitter for an Old-Fashioned is Angostura aromatic bitters. With its intense gentian and clove notes, it would be overpowering for this drink, so here we’re just using orange bitters. There are few different producers of orange bitters, but my favorites are Angostura’s or Bitter Truth’s. Reprinted with permission from Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails by John deBary, copyright © 2020. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.Food52Crusty, tender, yeast-perfumed bread. More than any other, that was the one item I missed dearly when I needed to eliminate gluten from my diet. As a stickler for texture, those gummy and brick–like (not to mention off-tasting) gluten free loaves never cut it for me. Eventually, I set out to create my idea of the ultimate loaf. The original no-knead bread recipe promised to yield a homemade artisan loaf complete with crisp crust, delicate crumb and fantastic flavor. Those characteristics were exactly what I craved, and what the recipe below produces. Making bread from scratch really is quite simple; the most difficult part is all of the waiting involved. For me, it takes a lot of will power to resist cutting off a few slices before the loaf cools completely—hopefully you have more patience and better self–control than I do. Please trust that all of the hours devoted to rising, baking, and cooling are absolutely worth it in the end. If you need further clarification (read: step-by-step photos and a handy diagram) about the shaping process, please reference my original post here: http://www.asageamalgam.com/2011/02/no-knead-bread.html Heavily adapted by Heather Sage (asageamalgam.com) from Mark Bittman and Jim Lahey via The New York Times, November 8, 2006
