Rose Recipes: Although you could always buy a bunch of roses for Valentine’s Day and call it a night, cooking with roses is a unique (and, dare we say, really aesthetically beautiful) way to liven things up. You may find rose-themed recipes at any time of day in this roundup. Here are some of the best rose recipes.
1. Rose Matcha Latte
Made from specially grown green tea, matcha is a finely crushed powder that has been boiling tea since the 12th century. While matcha preparation, serving, and consumption are ceremonial in China and Japan, matcha itself has become more and more well-liked worldwide. Even though green tea powder is highly bitter, it is traditionally blended with hot water using a bamboo whisk and eaten without milk or sugar. Here, we make a light and creamy latte by blending matcha with oat milk. If you can’t locate matcha that has rose buds in it, you can buy dried rosebuds separately. The rosebuds release their scent in the warm brew.
- 2 teaspoons matcha powder with rose buds, such as The Qi
- 1 tablespoon hot water
- 4 ounces of hot oat milk or another dairy
- 1 teaspoon honey (optional)
Matcha powder should be sifted into a cup. When there are no more lumps, add water and mix. Add the milk and stir until the beverage becomes foamy. If using honey, stir it in.
2. Orange-Cardamom Butter Cakes with Rosewater Icing
Ruwanmali Samarakoon-Amunugama, a cookbook author, creates these exquisite Sri Lankan cakes that are ideal for afternoon tea. They have a buttery, moist crumb with a flavor of zesty cardamom. Curio Spice’s orange blossom water and rosewater lend flavor and a lovely perfume to the sweet frosting; a drizzle of raspberry jam diluted with orange juice creates the ideal balance of tartness and sweetness. Curio Spice Co. founder Claire Cheney is meticulous when it comes to sourcing. Cheney discovers that small farms that cultivate their spices organically, provide a living wage to their employees, and give back to the community produce the highest-quality spices.
- 2 tablespoons whole milk
- 1 1/2 teaspoons grated orange zest
- 1/2 teaspoon orange blossom water
- 1/2 vanilla bean, halved crosswise
- 1/2 cup unsalted butter (4 ounces), at room temperature, plus more for greasing pan
- 1 cup all-purpose flour (about 4 1/4 ounces), plus more for pan
- 1 teaspoon baking powder
- ¼ teaspoon ground green cardamom seeds
- ⅛ teaspoon kosher salt
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups powdered sugar (about 6 ounces)
- 1 cup unsalted butter (8 ounces), softened
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon vanilla extract
- ⅛ teaspoon rosewater (such as Curio Spice Co.)
- 1/2 cup seedless raspberry jam
- 1 1/2 teaspoons of fresh orange juice
- Dried rose petals, for garnish
- Turn the oven on to 325°F. In a small dish, mix milk, orange zest, and orange blossom water. Scrape the vanilla seeds into the milk mixture after cutting the vanilla bean in half lengthwise and stirring to blend. Mix in the vanilla bean pod and set aside the milk mixture. Butter should be liberally spread on the bottom and sides of the eight wells in a 12-cup standard muffin tin. Apply a thick layer of flour. Tilt to fully cover sides, then remove any excess by tapping. Put aside.
- In a larger bowl, whisk together flour, baking powder, cardamom, and salt. Using an electric mixer set to medium speed, beat butter and sugar in a large basin until light and fluffy, about 5 to 7 minutes, scraping down the sides of the bowl as required. One egg at a time, add to butter mixture. Beat on medium speed until well blended, scraping down sides of basin as necessary. Extract and discard the vanilla bean pod from the milk mixture. Beat until smooth, about 2 minutes, while keeping the mixer running on low speed. Gradually add flour mixture to butter mixture in 3 increments, alternating with milk mixture. Spoon batter evenly into each of the eight muffin pan wells (approximately 1/4 cup each well); use an offset spatula to level the tops.
- Bake for 18 to 20 minutes, or until a wooden pick inserted into the center of the cakes comes out clean, in a preheated oven. Give the pan ten minutes to cool. Take out of the pan and allow it cool fully for about 20 minutes on a wire rack. Cakes with domed tops can be taken off and thrown away with a serrated knife. Place cakes on a chopping board, cut sides down. Cakes are cut in half crosswise, yielding two layers for each.
- Using an electric mixer set on medium-high speed, beat butter and powdered sugar in a medium-sized bowl until frothy and light, about 5 minutes, scraping down sides as required. After adding the orange blossom water, vanilla essence, and rosewater, beat for 30 seconds or until well blended. In a small bowl, whisk together orange juice and raspberry jam until smooth.
- Spread two teaspoons of icing over the bottom layer of one cake to assemble it. Drizzle 1 tspn jam mixture on top, then put top cake layer on jam. Apply a thin layer of frosting to the outside of the cake and then cover it with two teaspoons of frosting. Spread 1 tsp jam mixture over the top, allowing excess to gently run down the sides. Continue with the remaining cakes. Add dried rose petals as a garnish.
3. Persian Love Cake
This lovely cake makes me think of a late-spring Persian garden, complete with bright green pistachios and the fragrant aroma of lemon and rose water. The oil in the ground almond basis guarantees a moist, richly textured cake that, covered in foil, keeps well for a few days if not consumed all at once. For special occasions, a scattering of dried rose petals looks very lovely, but don’t panic if you can’t find any. Gaining affection is still a simple task.
- 1 3/4 sticks unsalted butter
- 2/3 cup plus 2 tablespoons superfine sugar
- 4 large eggs
- 12 cardamom pods
- 3/4 cup all-purpose flour, sifted
- 2 3/4 cups almond flour
- Zest of 1 lemon plus 1/4 cup fresh lemon juice
- 1 1/2 tablespoons rose water
- 1 teaspoon baking powder
- Pinch of fine sea salt
- 1 1/4 cups confectioners’ sugar
- 1 tablespoon fresh lemon juice
- Chopped pistachios and dried rose petals (optional), for garnish
- Prepare the cake.
- Grease an 8-inch spring form pan, line it with parchment paper, and preheat the oven to 320°F.
- Using a hand mixer, cream the butter and 2/3 cup of the sugar in a large mixing basin until frothy. Next, beat in each egg one at a time until they are well combined.
- Crack the cardamom pods using a pestle and mortar to liberate the seeds. After discarding the pods, finely ground the seeds. Blend them with the flour, almond flour, zest from the lemon, 3 tablespoons of lemon juice, 1 tablespoon of rose water, baking powder, and salt until a smooth consistency is achieved in the cake batter. After pouring the batter into the prepared pan, bake for about 45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Slide the pan onto a baking rack and allow it to cool down a little.
- Concurrently, heat the remaining two tablespoons of sugar, one tablespoon of lemon juice, and half a tablespoon of rose water in a small saucepan over low heat, stirring to dissolve the sugar. Make punctures throughout the cake and cover it with the heated syrup. After allowing the cake to cool fully, take it out of the pan and place it on a cake platter.
- Prepare the frosting. Smoothly whisk together the confectioners’ sugar, lemon juice, and two teaspoons of cold water. After spreading the frosting over the cake and, if desired, decorating it with pistachios and rose petals, serve.
4. Bastani Irani (Rosewater-and-Saffron Ice Cream)
This flavor-infused ice cream is abundant in aroma. Although it’s typically eaten on its own, it tastes just as good when sandwiched between two thin wafers to make ice cream sandwiches.
- 6 large egg yolks
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon saffron, finely ground
- 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
- 1/2 teaspoon pure vanilla extract
- Dried roses, for garnish
- Pour a big bowl of ice water over a medium bowl. Beat the yolks for one to two minutes, or until pale, in a different medium-sized bowl.
- Beat the cream with the milk, sugar, salt, and saffron in a medium saucepan. Whisk and bring to a simmer over medium heat until the sugar dissolves completely. Whisk half of the heated cream mixture into the beaten egg yolks very slowly, in a thin stream, and then return the whisked mixture to the saucepan. Don’t allow the custard boil as you cook it over a moderately low heat, stirring continually with a wooden spoon for about 12 minutes, or until it becomes thick enough to gently coat the back of the spoon.
- Pour the custard into the bowl with ice water after straining it through a fine-mesh strainer. Allow the custard to cool fully, stirring now and again. Add the vanilla extract and rosewater, and stir. Place a piece of plastic wrap immediately on top of the custard and chill for at least four hours, or until thoroughly cooled.
- Put the custard foundation in an ice cream maker, then freeze it by the manufacturer’s instructions. Spoon the ice cream into a metal loaf pan that is 9 by 4 inches, cover it, and freeze for at least 4 hours, or until it solidifies.
- Garnish the ice cream with dried roses and serve it in dishes.
You can freeze the ice cream for up to a week.
5. Creamy Rose Panna Cotta
Most chefs have a carefully curated pantry, but Erin Eastland of Cube, a Los Angeles market-café, is fortunate in that she can use the hundreds of Italian ingredients available at the shop to create her dishes. She creates recipes to highlight the products and hosts tastings for her workers to try them out. Something like this opulent panna cotta came from one of those sessions. Italian rose syrup, which adds a wonderful, delicate floral flavor, is the main ingredient. More Stunning Desserts
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 vanilla bean, seeds scraped
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 3 tablespoons sugar
- 1/4 cup plain whole-milk yogurt
- 1/4 cup crème fraîche
- 1/4 cup rose syrup, plus more for drizzling (see Note)
- Vegetable oil, for brushing
- Organic, unsprayed rose petals, for garnish
- Bring the milk, cream, vanilla bean, and seeds to a boil in a small saucepan. After covering, turn off the heat. Give it a five-minute rest. Throw away the vanilla bean.
- In the meantime, place the gelatin in a small basin with water and let it rest for about five minutes, or until it softens.
- Whisk the yogurt, sugar, crème fraîche, 1/4 cup rose syrup, and gelatin into the heated milk.
- Lightly coat four 1/2-cup ramekins with vegetable oil. After pouring the panna cotta mixture into the ramekins, chill for at least five hours to solidify.
- After cutting a small slit around each panna cotta, soak the bottoms of the ramekins in hot water and pat them dry. Flip the ramekins over onto tiny plates. Gently tap each plate on a counter while holding the ramekin and the plate to loosen the panna cotta. Take out the ramekin. Pour rose syrup over the panna cotta, garnish with rose petals, and serve.