Midsummers Night Marzipan With Rose Petals Recipes

ROSE CHEESECAKE TART

Steps:

• For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
• For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
• Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth.
• Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes.
• For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick.
• Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
• Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving.

MINI MARZIPAN TREATS

Steps:

• Roll out the marzipan until 3/4 inch thick, using confectioners' sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1 1/2 by 3 inches each, or cut into other shapes.
• Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes.
• In a food processor, blend the nuts until they're finely ground and just starting to clump together (but don't over-blend them or you'll end up with nut butter). Add the confectioners' sugar, extract, rosewater (if using) and salt; pulse to combine.
• With the motor running, drizzle in the corn syrup and blend to form a dough. It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don't need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator.

MARZIPAN

Steps:

• In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
• Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.

MARZIPAN DOVE WAGASHI

Steps:

• Roll the marzipan into a long rope that is about 1/2-inch in diameter. Use a sharp paring knife to slice the rope into 1-inch long slices. Use your palms to roll the slice into an oval shape. Dip your fingers into cornstarch and pinch 1 end of the oval to mold the tail of the dove's body. Pinch the other end to make the head and beak. Use the back of the paring knife to score and fan the tail section. Push the tail up toward the body to give the sculpture a little more flair.
• To make the wings: Place a small piece of marzipan into a zip-lock plastic bag. Use a rolling pin to roll the marzipan into a 3-inch diameter circle that is about 1/8-inch thick. Remove the rolled marzipan from the plastic bag and place on the work surface. Use the paring knife to cut oval shapes that are pointed on each end. Cut 2 pieces for each bird. Adhere the wings to the body. The finished bird is about 1 to 1 1/2-inches long.
• Jacques' tip: The marzipan can be colored by adding a few drops of food color. Work the color into the marzipan by folding it into itself.
• Make the gelatin: Place the water and sugar in a saucepan. Use a rolling pin to bruise the lemon grass. Place the lemon grass in the water. Add the gelatin. Bring to a boil. Strain the mixture. Let the gelatin cool but not harden. Place the gelatin into an automatic funnel. It is easier to use a funnel than cup with pour spout because you can control the flow of the gelatin as you add it to the mold. Pour about 1/4-inch thick layer of gelatin into bottom of the mold. Let harden.
• Place the marzipan doves on top of the gelatin layer. Use the automatic funnel to add more gelatin to the mold. Fill so the gelatin covers the backs of the birds but does not cover them completely. Place the gelatin in the refrigerator and let it set. When firm, remove from the refrigerator, fill the mold completely, and return to the refrigerator.
• Unmold the gelatin. Use a chef's knife dipped in hot water to cut the gelatin into squares. Place the gelatin square on top of the Lemon Rice shortbread cookie. Serve immediately.
• Place the butter, cake flour and rice flour in a medium-size mixing bowl. The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten. Use an electric mixer set on medium speed to beat the mixture just until combined.
• Add the salt, lemon zest and sugar, mix just to combine, add the eggs, mix until dough hold together. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic.
• The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
• Marzipan Dove Wagashi: When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Use a 2-inch plain cutter to cut the dough into cookies. Place on a parchment paper lined baking sheet and bake in a preheated 375 degree F oven until lightly browned, about 10 minutes. Allow the cookies to cool. If you place the gelatin squares on top of warm cookies, the gelatin will melt

CRISPY JALAPEñO & ONION PETALS

Steps:

• Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
• Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
• Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
• Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
• Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
• Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
• Serve immediately.

ROSE PAVLOVA WITH FIGS AND PISTACHIOS

Steps:

• For the meringue: Preheat the oven to 400 degrees F.
• Add the sugar and 1/2 cup water to a very clean medium saucepot and mix until the sugar is moistened. Heat over medium-high heat, without stirring, until the mixture begins to boil. Continue boiling until it reaches 240 degrees F on a candy or instant-read thermometer, 3 to 4 minutes,
• Meanwhile, pour the egg whites into the bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed until they begin to froth up, about 1 minute. Add the cream of tartar and continue whisking until very thick and frothy but no peaks have begun to form, 2 to 3 minutes.
• When the sugar syrup reaches the correct temperature, turn off the stand mixer and add the syrup to the egg whites. Immediately turn the mixer to high and whip until the meringue is thick and glossy and holds very stiff peaks, about 2 minutes. Add the rosewater and whip 5 seconds to fully incorporate. The meringue should be smooth and silky and hold its shape when you scoop it from the bowl.
• Line 2 baking sheets with parchment paper. Form 8 pavlovas between the 2 sheets, dividing the batter as evenly as possible. To form each pavlova, scoop out 2 to 3 large spoonfuls of the meringue, heaping them on top of each another on the parchment. Make a divot in the center of each, forming a shallow well with the back of the spoon, and smooth out the sides. Leave enough room between each pavlova to allow them to expand slightly. Sprinkle the sides of each pavlova with the chopped pistachios.
• Just before loading the baking sheets into the oven, lower the oven temperature to 225 degrees F.
• Bake, rotating the baking sheets from front to back at least once, for about 2 hours. To check if the pavlovas are done, lift them from the baking sheets and gently poke them to make sure the outsides are completely firm and the centers are still a little soft. Let them cool completely on the baking sheets.
• For the whipped cream topping: Whip the cream in the bowl of a stand mixer fitted with a whisk attachment on medium speed until soft peaks form, 3 to 4 minutes. Add the sugar and seeds from half of the vanilla bean and whip to medium peaks, 1 to 2 minutes.
• To serve, top each meringue with whipped cream and garnish with sliced figs.

QUEEN MAB'S MIDSUMMER NIGHT'S DREAM ROSE PETAL CAKE

Steps:

• CAKE.
• Preheat oven to 180C/350°F.
• Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
• Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
• Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
• Cool on wire racks.
• FROSTING.
• Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
• ASSEMBLING THE CAKE.
• Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
• Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.