A Rose Love Affair
Published February 13, 2023
Stop and smell the roses...and then enjoy them! Serve up your favorite romantic rose inspired recipe that will steal their hearts this Valentine's Day.
Love at First Bite Shortbread Cookies
Beautiful, embossed cookies that have the perfect pairing of rose and cardamom - a match made in heaven!
1 cup salted butter, softened
½ cup powdered sugar
2 tablespoons sugar
½ cup corn starch
1 pinch salt
2 cups flour
1 tablespoon dried rose petals
1 teaspoon ground cardamom
1 tablespoon water
1 tablespoon vanilla bean paste
Preheat oven to 350°F. Make a rose cardamom sugar by adding granulated sugar, rose petals and cardamom together in food processor and mix well until rose petals turn into fine crumbs. Add in the powdered sugar and mix. In a separate bowl of a stand up mixer fitted with the paddle, cream butter with your rose cardamom sugar until well incorporated and fluffy. Sift in the flour and corn starch and mix. Add the tablespoon of water and mix dough well. Hand mix until it forms a ball. On a lightly floured surface roll out dough about ⅓ inch thick. Gently roll the dough with an embossed rolling pin to create a beautiful textured design. Cut into desired shapes. Bake for 10-12 minutes until the bottoms are lightly golden. Cool completely on cooling racks.
Dusty Rose Pink Espresso Martini
Espresso your love with a silky, smooth, dusty rose-pink espresso martini.
1 oz Espresso
1 oz Baileys Red Velvet Cupcake
1 oz Mozart White Chocolate Vanilla Liquor
1 oz Vodka
Shake on ice and pour!
Steamed Rose Dumplings
Wrap it up in deliciousness and create beautiful rose shaped dumplings.
For the filling:
1/2 lb ground pork
1 small onion, diced
1/2 cup potato, diced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup veg oil
Mix in a bowl and set aside.
For the white dough:
2/3 cup water
1/2 egg
1 tsp salt
2 cups flour
Mix egg, water and salt in a bowl of a stand-up mixer fitted with a dough hook. Slowly add flour and knead well on medium speed for about 5-7 minutes until dough is smooth. Wrap with plastic wrap and proof for 10 minutes.
For the pink dough:
1 Beet, shredded
2/3 cup water
1/2 egg
1 tsp salt
2 cups flour
In a small bowl, add shredded beet and water. Run this through a fine mesh sieve over a bowl of a stand-up mixer fitted with a dough hook, using a fork or spoon pressing down to squeeze out any extra water. To this bowl, add egg, salt and flour and knead well on medium speed for about 5-7 minutes until dough is smooth. Wrap with plastic wrap and proof for 10 minutes.
Using your hands, roll the white dough into a long snake about 14" long. Using a rolling pin, roll out the pink dough into a rectangle about 14" long and wide enough to cover the circumference of the white dough. Wrap the white dough tightly in the pink dough and roll again with your hands to bring the two doughs together. Cut this roll into about 1" pieces, roll each piece very thin and use a circular biscuit cutter of your desired size (about 4") to create the "petals". Lay four circular "petals" in a row so that they over lap slightly. Fill the center of each disc with a strip of meat mixture. Fold the dough strip in half so that the meat is fully wrapped at the bottom. Roll from one long end to the other to form a rose shape. Repeat with the remaining "petal" dough. Brush or dip the bottoms of the roses in oil. Set over a steamer and steam on medium high heat for about 25 minutes or until the dough and center filling is cooked. Serve warm with soy sauce for dipping.
You Have My Heart Scones
Chocolate balanced with a refreshing burst of strawberry and a delicate hint of rose for a delightful Valentine's Day bite.
1⅔ cups flour
3 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
¼ cup unsalted butter, softened and cubed
1 egg, beaten
1 (0.8-ounce) package freeze-dried strawberries, chopped
⅓ cup semisweet chocolate miniature morsels
⅓ cup plus 1 tablespoon cold heavy whipping cream, divided
2 teaspoons culinary rose water
¼ teaspoon vanilla extract
Preheat oven 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using your fingers, rub in butter as lightly as possible until mixture resembles coarse crumbs. Add egg, stirring with a fork. Stir in strawberries and chocolate. In a small bowl, stir together ⅓ cup cream, rose water, and vanilla. Gradually add the cream mixture to flour mixture until a dough begins to form. Add more cream, one tablespoon at a time, if mixture feels dry. Bring mixture together with your hands until a dough forms. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch heart-shaped cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place scones 1 inch apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Bake until the scones are light golden brown, 12 to 15 minutes. Serve warm.
Enjoy!
Renée Meuse Lovley