Disney Insitute Senior Chef Instructor Darin Sehnert provides an in-depth demonstration on harvesting roses (both from the garden and from containers). He also shows us how to use the blossoms in several delicious recipes. Sehnert recommends using gallica, musk, and cabbage rose varieties for cooking since they tend to have the best flavor and are disease-resistant.
Rose Water
Ingredients
- 2 cups rose petals with the white ends snipped off
- 2 cups water
Steps
- Bring the water to a boil and pour over the petals.
- Cover and seal with plastic wrap to allow the essence of the petals to fuse with the water (about 45 minutes to an hour).
- Strain the mixture with a coffee filter colander or cheesecloth colander.
- Use the water to flavor ice tea or pour over fruit salad.
Rose Butter
Ingredients
- 4 ounces unsalted butter
- 1 teaspoon sugar
- 1/4 teaspoon almond extract
- Enough roses to yield 2 tablespoons of chopped petals
Steps
- Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if the blossoms are rolled into a small ball before they are cut.)
- Cut a stick of butter (at room temperature) into six or eight pieces, then mash with a fork.
- When the butter is fairly soft, slowly incorporate any flavorings, along with the flowers and leaves.
- With a rubber spatula, place the mixture in a small butter crock or decorative bowl.
- Refrigerate until serving time. (Frozen butter can be preserved in sealed containers for up to two months.)
Rose Petal Jam
Ingredients
- 1 lb. heavily scented red or pink rose petals
- 2 cups water
- 2-1/2 cups superfine sugar
- Juice of two lemons
- 1 tablespoon rosewater
Steps
- Remove the bitter white base from each petal, then rinse and drain all petals.
- Bring the water to a boil in a large, heavy saucepan. Reduce to the simmering point, then add the rose petals. (The mixture will froth up considerably, so the pan should not be filled more than halfway.) Simmer gently for 5 minutes, until petals are soft.
- Add the sugar and lemon juice. Bring back to a boil and simmer for about 30 minutes, stirring until the sugar has dissolved and the mixture begins to thicken.
- Add the rosewater.
- Allow the mixture to bubble up substantially. When the bubbles have become mostly foam, test the mixture for a setting point. (To do this, first remove the pan from the heat. Then, place a spoonful of the jam on a cold saucer, allow to cool and push the surface slightly -- if it wrinkles, it's ready.
- Allow the jam to cool slightly, then pour into sterilized jars. Label and seal.
Guests Darin Sehnert
Senior Chef Instructor, Disney Institute
126 Cherry Laurel Dr.
Orlando, FL 32835
Phone: 407-578-5370
Email:
darinsehnert@ disney.com
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