21 Mar Flowers in My Food?
I’m mesmerized by the floral fragrance illuminating my apartment air. But, no, there is no huge bouquet of freshly cut flowers from an admirer (wishful thinking); there is not a petal in sight.
In crafting the honey pistachio biscotti for this month’s honey recipes, I yearned for something different, something unique and even exotic, as honey/pistachio is not your typical biscotti flavor. My first attempt was with fresh orange juice. Delicious, but not the tantalizing oomph I desired; the flavor needed more complexity and depth than an ordinary orange could provide. So, rummaging through my refrigerator, I found the neglected bottle of orange flower water (also called orange blossom water) I had hidden behind other various condiments. And the experimenting began.
Orange flower and rose waters are the distilled extraction of essential oils from the blossoms of Seville oranges and rose petals, respectively. Both have such a rich history, originating from the ancient Egyptians, Greeks and Romans.
Fresh and floral, orange flower and rose waters are intriguing to our senses and taste buds. It’s not every day we think to include flowers in our food, but these two flavorings have made their way into many admired sweet and savory dishes alike. Most commonly used in traditional Middle Eastern cooking, these exotic ingredients are becoming increasingly popular in Western cuisine. Both are featured in a wide variety of dessert recipes, such as halva, baklava, and custards, and even as a flavoring in savory dishes and drinks like Indian curries and lemonade.
A simple biscotti or candy recipe becomes deliriously exotic with just a touch of one of these fragrant waters. Both waters, especially rose water, pair beautifully with fruits, as the elements of fruit can offset some of the heavy floral notes. Despite the similar outward appearances of dishes made with and without the waters, the exotic aroma and flavor of these ingredients amplifies the goodness of a recipe. While it doesn’t alter the texture or hue of baked goods and savory dishes, it does add a surprisingly refreshing aroma and flavor.
Some words of caution when cooking and baking: Too much orange flower or rose water will overpower your recipe, and it will taste and reek of a floral garden. Not exactly appetizing. A little goes a long way, so be careful to add only a few drops or teaspoons at a time, adjusting the flavor to taste.
Orange flower and rose waters can be found at specialty food and Middle Eastern stores with the other flavorings and extracts.
In crafting this week’s irresistible recipes, we wanted to transform ordinary recipes into lavish delights with the subtle infusion of orange flower or rose waters. We hope these exotic delicacies tantalize and intrigue your senses: