Rose Cottage Fragrant Old English Rose Liqueur Syrup Recipes
MARIE ROSE SAUCE
This was served from time to time as a salad dressing while I waitered in England, EXCELLENT with shrimp (I believe an Irish traditional shrimp sauce)
Provided by Brian Connolly
Categories Sauces
Time 2m
Yield 1 bowl
Number Of Ingredients 4
Steps:
- Mix Mayonnaise and Ketchup in bowl.
- Add lemon juice and worcestershire sauce to taste.
- Serve over Salad or as Shrimp Dip.
Nutrition Facts : Calories 143.8, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 543.2, Carbohydrate 14.6, Fiber 0.1, Sugar 8.7, Protein 0.8
ROSE COTTAGE FRAGRANT OLD ENGLISH ROSE LIQUEUR SYRUP
This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift.
Provided by French Tart
Categories Beverages
Time P3D
Yield 3 Pint Bottles, approx.
Number Of Ingredients 4
Steps:
- Boil the sugar and water to a clear syrup. Alow it to cool and when it is a little more than blood-warm, pour it over half a pound of fresh red rose petals. Cover it with muslin or a tea towel, and leave it in a cool, dark place for twenty-four hours.
- On the second day, strain into a clean container, and then add the second supply of rose petals.
- On the third day put in the last half pound of rose petals and leave to infuse for one more day.
- On the fourth day, strain through a muslin bag or a mesh sieve into a clean conatiner. Add the brandy; then strain again through a muslin bag or a mesh sieve, stir well and bottle.
- This liqueur syrup is delightful as a beverage, mixed with sparkling water or lemonade; it is also wonderful when added to flavour custards, creams, desserts, cheesecakes or ice creams.
Nutrition Facts : Calories 1607.7, Sodium 4.6, Carbohydrate 302.3, Sugar 302.1
ROSE GERANIUM SYRUP
Make and share this Rose Geranium Syrup recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place water and sugar in a deep saucepan; stir until dissolved.
- Boil 5 minutes without stirring.
- Remove from heat, add rose geranium leaves, cover, and steep 10 minutes.
- Strain syrup into a clean pan and boil for 30 seconds.
- Remove From heat.
- Add a few drops of red coloring and pour into sterilized jars.
Nutrition Facts : Calories 619.2, Sodium 4.7, Carbohydrate 160, Sugar 159.9
LAVENDER OR ROSE SYRUP
Can be added to sparkling water, champagne or a punch for a delicious beverage. Or poured over fruit, pound cake or pancakes. add powdered sugar for a nice glaze over cookies or cakes. Bottled to give as beautiful gifts.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 20-30 serving(s)
Number Of Ingredients 4
Steps:
- Boil all ingredients for ten minutes, or until thickened into syrup. Add food coloring of choice.
- Strain through a filter into a clean glass jar.
- Keeps up to two weeks in the refrigerator.
Nutrition Facts : Calories 116.1, Sodium 0.2, Carbohydrate 30, Sugar 30
MAIDS OF HONOUR - OLD ENGLISH TUDOR CHEESECAKES
These are the forerunner of modern baked cheesecakes, and this recipe originates from one of the first documented versions of this recipe. Curd cheese was very popular as an ingredient for desserts many hundreds of years ago, and these delightful little tarts have a Royal lineage; the story is that whilst Henry VIII was strolling in the gardens of Hampton Court Palace, he came across a group of ladies in waiting (to his queen, Catherine of Aragon), one of whom was Anne Boleyn - whom subsequently became his second wife; they offered him some of these tarts and he enjoyed them so much, that he named them after the Maids of Honour. I always make these for afternoon tea - they are delightfully light and fragranced with delicate orange flower water or rose water. Use any dried fruits that you have available - I find a mixture of seedless raisins and chopped candied peel works very well.
Provided by French Tart
Categories Tarts
Time 30m
Yield 12 Maids of Honour Tarts, 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 220C/450F/gas7 and lightly grease a 12 hole bun or muffin tin.
- Roll out the pastry and stamp out 12 fluted rounds - try to make sure that they are at least 1/4" bigger than needed, as the puff pastry shrinks during baking.
- Line the bun tray with the pastry rounds and chill them whilst making the filling.
- Place the curd cheese or cottage cheese into a large mixing bowl and add the beaten eggs, cream, sugar, orange flower water or rose water and almonds.
- Mix well and then add the mixed dried fruit, mixing again well.
- Spoon the filling into the pastry cases and bake the tarts for 15-20 minutes or until well-risen, golden brown & firm to the touch.
- Allow them to cool a little and then carefully remove them and place them on a wire rack to cool completely.
- Arrange them on an attractive cake platter and sprinkle with icing sugar to serve.
Nutrition Facts : Calories 369.8, Fat 23.6, SaturatedFat 5.3, Cholesterol 73.8, Sodium 125.7, Carbohydrate 33.6, Fiber 2.7, Sugar 9.1, Protein 7.9
MULBERRY SYRUP
A recipe used in England added to hot water to form a bedtime drink and is also said to relieve colds. From British Foods Downunder.
Provided by Sharon123
Categories Homeopathy/Remedies
Time 30m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Place the mulberries in a glass and pour the vinegar over.
- Leave to stand for at least 24 hours, stirring and pressing the fruit regularly, to extract the juices. Strain the liquid into a large saucepan and bring to the boil. Add the sugar, stirring until it is completely dissolved, then add the honey, stirring well. Bring back to a boil and boil hard for 5 minutes. Allow to cool completely.
- Originally this syrup was bottled and stored, one tablespoon being added to a glass of hot water to form a bedtime drink. However, the syrup can easily be frozen in ice-cube trays and then stored in bags in the freezer to be used when required.
Nutrition Facts : Calories 4051.2, Fat 1.8, SaturatedFat 0.1, Sodium 50, Carbohydrate 1045, Fiber 8, Sugar 1036.3, Protein 6.9
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