Rose Petal Sandwiches
2 Sourdough slices, toasted; also great
w/any sort of fresh toasted bread
One Large Leaf of Romaine Lettuce
10 Large Rose Petals (very fresh, before petals
turn color)
Goat Cheese or Light Cream Cheese
Walnuts or Pine Nuts - coarsely chopped, just
about a small handfull
Red Onion Slices
Roseberry Dressing (1/2 Cup Raspberry Yogurt &
1/2 tsp Rose Water, see rose water
recipe above)
Cut Flute in half and toast lightly.
Rinse lettuce and rose petals well and pat dry.
Place one lettuce leaf on 1/2 toasted slice of
bread.
Layer rose petals, goat cheese or cream cheese
and walnuts or pine nuts.
Top with Roseberry dressing.
Place the second lettuce leaf on the other bread
slice, add onion slices.
Serve open faced for a beautiful presentation.
How To Make Rosewater
During the feasts of Roman Emperor Nero,
guests lounged on pillows stuffed with
rose petals, gazed upon fountains which
flung up rose water, bathed in marble -
lined pools filled with rose-perfumed
waters, quaffed rose wine and indulged
in rose pudding for dessert.
Gather about 2 lbs. of scented petals
before they fall. The fresher the better.
The actual ratio of Roses to water depends
on the color and fragrance desired.
You can start with about 2 cups of rose petals
firmly packed to a litre of water.
Place in an enamel saucepan or preferably
earthenware pan.
Cover with cold soft water (preferably rainwater,
or bottled water).
Bring almost to a boil.
Let cool.
Strain.
Be careful not to scorch.
Red Roses cause the water to turn a pale pink.
Other color roses turn the water a brownish
yellow muddy color.
The water will remain scented for a good two days.
Refrigerated it lasts longer.
http://www.floramex.com/lirosepot.htm#Rose%20Petal%20Sandwiches
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