Orange Flower Water Recipes
Lydia Said:I don't know what some things are in a recipe. Whet is rosewater, orange-flower water, and BLANCHED almonds?
We Answered:Rose Water:
Pure rose water is the distilled water of roses. It is usually made by stream distillation, and it smells heavenly and tastes delicious.
Availability: Besides health food stores and herb stores, you can often find rose water in delicatessens; it is used as a flavoring in fancy Greek pastries, puddings, and cakes.
Orange flower water is a clear, perfumy distillation of fresh bitter-orange blossoms, this essential water is used in many Mediterranean dessert dishes, and in some cocktails
Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
hope these help. good luck.
Kay Said:I have a recipe using orange flower water. What is this and how can i make it?
We Answered:Orange blossom water is distilled water with orange essential oil (which is made from orange peels). Or here's a recipe:
Recipe for Orange Blossom or Rose Petal Water
Or, of course you can have a go at making your own orange blossom water using the recipe below-especially if you are so lucky as to have Seville oranges growing in your backyard!
This recipe works well for rose petal water also. It's not a true hydrosol in the sense that it is not distilled, but it will produce an orange blossom water that is fragrant enough for cooking.
Note: You may need to experiment with the quantities of petals and water, as this is an imprecise recipe at best.
1. Use flowers that have not been sprayed with herbicides, pesticides, or insecticides.
2. Flowers should not be hybrid varieties as the smell and essence may have been bred out of them in favor of "showiness".
3. Pick blossoms early in the morning before the sun gets too hot, about 2 to 3 hours after sunrise.
4. Wash the blossoms and petals in cool water and rinse thoroughly to remove insects and dirt.
5. Macerate petals using a stone or porcelain mortar and pestle and let sit for several hours.
6. Place petals in a large glass jar with lid and cover with distilled water. Less is more. You can always add more later.
7. Let stand in the full sun for a couple of weeks. Check the scent. If it is too weak leave it in the sun for another week.
8. Strain the blossom water into several smaller sterilized jars with lids.
9. Store in a cool dark location such as the refrigerator.
Ian Said:does any have a recipe for a sweet taggy orange chicken suace?
We Answered:no ideas...sorry
Mike Said:Good recipe for baklava that contains rosewater/orange flower water?
We Answered:I have personally made both of these recipes and they were delicious!
BAKLAVA made with ORANGE BLOSSOM WATER:
125 g walnuts, finely chopped
125 g almonds, finely chopped
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
30 sheets phyllo pastry
125 g ghee
250 g brown sugar
3/4 cup water
1/4 tablespoon lemon juice
3/4 tablespoon orange blossom water (mazaher)
*You could also substitute rosewater or saffron syrup for the orange blossom water. These are easily available at any Indian or Arabic store.
Combine all the filling ingredients in a small bowl and set aside. Line a lightly greased, shallow-sided 23-cm square pan with 10 sheets of phyllo pastry, brushing each sheet with melted ghee. Sprinkle half the nut mixture evenly over the pastry, top with another 10 sheets of phyllo, brushing each with melted ghee and then sprinkle over the remaining nut mixture and cover with the last 10 sheets of phyllo, brushing each with melted ghee.
With a sharp knife, cut the pastry in vertical lines about 6 cm apart, then cut diagonally into diamond shapes.
Bake in a hot oven (230Â°C; 450Â°F) for 10 minutes, then reduce to 190Â°C - 375Â°F - for 25 minutes, or until golden, crisp and baked through.
While the baklava is cooking, prepare the syrup by combining the sugar, water, lemon juice and orange-blossom water; bring to the boil, stirring constantly then reduce the heat and simmer for 20 minutes without stirring.
When the baklava is cooked, allow it to cool slightly and then spoon the cooled syrup evenly over the pastry. Cool before serving.
ALMOND BAKLAVA with rosewater
Makes 12 servings.
1 2/3 cups sugar
1 1/2 cups water
2/3 cup honey
2 cinnamon sticks
8 2x1/2-inch strips orange peel
2 teaspoons rose water*
1 cup (2 sticks) unsalted butter, melted
3 cups coarsely chopped almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
15 fresh phyllo pastry sheets or frozen, thawed
Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.
Preheat oven to 325Â°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.
Fold 1 sheet of phyllo in half to form 12x9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.
Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.
* Available at Middle Eastern markets and specialty foods stores.
Douglas Said:Vitual Villagers: The Lost Children - How do I get the gong piece in the pond?
We Answered:It's 1 Black and 2 Orange. Have someone eat the stew and then take them over to the pond they will then dive in and get it.
Rita Said:Help with Turkish Delight?
We Answered:O.K.! Now for your substitutes needs, go to www.recipezaar.com for those.
And for your storing needs, I have had this candy many times over my life time, it will be a great selling item, and unusual to say the least.
Wrap the candy together with wax paper and place it in a zip lock freezer type of plastic bag. As you are sealing it, push out as much air as you can. I use a straw place in the opening and zip it closed tight to the straw.
I then try to suck out as much air from the bag as I can. Removing the straw quickly and closing the bag completely. This makes for somewhat of an air vacuumed environment. Then place each bag in the freezer until the morning of the sale, at which time take out of freezer, remove from bag, leave in wax paper and allow to thaw on the counter top.
But beware of those Mad Munchie Gremlins that lurk at around the kitchen late at night. They could wipe out your stock of candy in a heart beat and a blink of the eye.
Good Luck. Oh. I'm throwing in an easy fudge recipe for good licks. Just in Case.
Recipe by F.E. P. III
Circa 1992 â€“ Revisited 2009
â…” cupEvaporated milk
1â…”cupsWhite chocolate chips, [use chocolate chips for chocolate fudge]
Â½cupChopped nuts, [optional]
Line 8-inch-square baking pan with foil and cooking spray.
Combine evaporated milk, sugar, butter and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chip morsels, nuts[if desired] and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. Makes 24 servings [2 pieces each]
Note: You can use any flavor of extract, or flavoring, but the taste will not be the same if use substitute flavoring for extract.