rosejam,jellies,Jelly, Jams, Gourmet Foods
"Marmellata
Di Rose"
Italian Rose
Petal Jam
La Marmellata Dell'Amore
Recipes...
| Cream Cheese & Rose Jam Muffins 2 c. biscuit mix Bisquick 1 egg 1/3 c. sugar 2/3 c. milk 1 T. vegetable oil 1 T. melted butter 9 teas. cream cheese 9 teas. Marmellata Di Rose Jam Mix sugar, oil, butter thoroughly. Add egg and milk. Add biscuit mix, stirring just until moistened. Place paper shells into muffin tins and fill with batter halfway Add the cheese and then the jam. Finishing with another dollop of batter. Makes 9 very large muffins or 12 smaller muffins. Bake at 400 degrees for 15-18 min. May be frosted with confectioner's sugar, tinted pink and flavored with jam with rose petals on top. |
Duck Or Poultry Glaze |
| Rose Petal Cookies 1/2 c. butter 1/3 c. sugar 1 egg, well beaten 3/4 c. flour pinch of salt 1T. Marmellata Di Rose Jam Mix all ingredients well, adding jam last. Work until smooth. Roll into ball and refrigerate 3-4 hours. Roll into 2 1/2 inch rounds (half with and half without holes or cutouts.) Roll to 1/8 inch thick. Bake on well greased cookie tins for about 8 minutes. When cool, spread with Marmellata Di Rose Jam sparingly and top each full circle with a cut-out. Makes about 1 1/2 dozen. |
left to right
(top) |
| Rose Petal Jam Fruit Dressing No.#1:
1c. plain yogurt N0.#2 1 c. raspberry vinegar Arrange fresh fruit in season. Drizzle dressing over fruit. (# 1 can be used as dip
also.) Garnish with pesticide-free rose petals or |
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| Rose Petal Jam Tarts (pictured
upper right) 2 large peaches, halved, pitted peeled Wash and pat peaches dry: set aside. In processor mix 1 1/4 c. flour and sugar. Pulse 2 times. Cut up chunks of butter and mix in some flour. Sprinkle chunks and lemon zest into the flour mixture in processor until it resembles fine meal. While processor is running , add egg, mixing just until blended. Knead gently on floured surface, just until pastry forms. Wrap in plastic and refrigerate for 1 hour. Sprinkle board with flour and turn pastry frequently during rolling.Roll out to 1/8 inch. (if it rips, just patch it.) Roll out 4 circles of dough (approx. 6-7 in. diam.) Place each peach half in center of each circle(cut side up) and fill each with 2 teas. of jam. Enclose pastry carefully, sealing all sides. (For extra effect use leftover pastry to form "rose petals" to place underneath peach. Bake 425 degrees for 10min. and then lower to 350 degrees for 15 min. on ungreased cookie sheets. Baking time may vary slightly |
Coeur a la Creme Yogurt cheese: 2(1#) or 4(8oz.) cartons of lowfat yogurt(made without gelatin) Coeur a la creme: 1/3 c. confectioner's sugar Line a 1 qt. large mesh strainer with a double layer of dampened cheesecloth. Place strainer over a bowl to catch juices. Spoon yogurt into strainer. Cover and refrigerate 24 hours. Discard liquid in bowl. To make Coeur a la creme : line a 3-4 cup mold , or sieve with drainage with double layer of cheesecloth. Set aside. Combine yogurt cheese, conf. sugar, vanilla, and cinnamon in a medium bowl. Mix until blended. Set aside. In a small bowl, beat cream until it holds it shape. Fold into yogurt mixture. Pour into mold and fold cheesecloth over the top. Cover with plastic wrap. Place on rack. Refrigerate to drain overnight. To serve: Unfold cheesecloth from the mold on serving platter, removing cloth. Garnish with rose blossoms. Serve with rose jam and berries. Yield: 4 servings |
