THE ROSE DIVA
I created The Rose Diva so I would have a cool place to showcase my book, The Rose Cookbook – a Treasury of Rose Recipes from Around the World. The Rose Divas are women who have roses named for them. I’ve created several videos making tribute to some of these celebrities, which you can view at my YouTube channel-therosediva.
When you visit my website, The Rose Diva you’ll quickly realize that everything there truly is “coming up roses.” I’ve gathered hundreds of rosy items in one location just so you can shop “Diva-Style.” Search through the categories in the amazon-powered aStore you’ll find rose-themed jewelry in gold and sterling silver. You can indulge in the finest rose perfume, or pamper yourself with lotions, oils, and soaps. Don’t miss the gourmet food section for your rose cooking needs. I specifically added those items for people who would like to try a recipe from my book, but who might not want to make their own rose syrup or rose jam.
The book section includes rose care and growing, tea parties, tea rooms, tea parties for children, painting flowers, flower folklore, and many more! In the house wares section, you’ll find a huge selection of rose-themed items that will beautify your home, or make the perfect gift! And just for fun, I’ve included music, books, and movies starring my favorite Rose Divas! New items will be added as they become available. I hope you’ll enjoy your shopping experience and check back often!
Here I’ll be posting recipes from my book, The Rose Cookbook - a Treasury of Rose Recipes from Around the World. I’ll also be giving you a preview of some recipes from the books of the author’s I’m working with. It should be interesting, and very tasty!
RECIPES
NOTE: When working with roses in cooking, always be sure that you know the source of your roses. It is mandatory that they be organic with no traces of pesticides of any kind ever! Also, remember to remove the white tips at the seat of the petal, as they are bitter.
Quail with Roses
6 quail
3 Tbsp. butter
salt and pepper to taste
1 cup dry sherry
petals of 6 fresh red roses
6 peeled chestnuts (boiled, roasted or canned)
1 clove garlic (more if you love it!)
½ cup pitaya if available or, substitute with
red prickly pear puree or frozen raspberries
1 Tbsp. honey
½ tsp. ground anise seed
handful shelled pistachios, for garnish
Rinse the quail and pat dry. In a large frying pan over medium-high heat, melt the butter and lightly brown the quail on all sides. Add sherry and salt and pepper to the quail. Lower the heat, cover and simmer for 15 minutes. Turn the quail, cover and cook another 10 minutes. Remove the quail. Reserve the pan juices.
Rinse the rose petals in cold water. Place half the petals in the blender with chestnuts, garlic, pitaya or substitute, honey, anise seed and pan juices. Puree until smooth. Transfer to a sauce pan and simmer for 5 minutes. Adjust seasoning with more salt, pepper and honey as you like. Pour sauce over quail and sprinkle with remaining rose petals and a few pistachios. Serve with rice. Makes 6 servings.
Adapted from the “Like Water for Chocolate” recipe
Austrian Linzer Cookies with Rose Petal Jam
¾ cups butter, room temperature
½ cup sugar
1 egg
½ tsp. lemon rind, grated
¼ tsp. vanilla extract
1½ cups almonds or hazelnuts, finely ground
2¼ cups cake flour
½ tsp. baking powder
½ tsp. cinnamon
6 ounces rose petal jam
powdered sugar, for dusting
Cream butter in a standing electric mixer using a paddle attachment. Add the sugar and continue creaming. Add the egg, lemon rind, and vanilla extract and mix. Mix in the ground nuts. Stir together dry ingredients in a bowl and add to creamed mixture and blend.
Form the dough into disks, wrap and chill. Roll out the dough between two sheets of parchment paper to ⅛-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.
Preheat oven to 350°F. Cut out the base cookie shapes. Cut out (remove) the centers of half the cookies with a smaller cookie cutter of the same heart shape. Re-roll scraps and repeat until all of the dough is used.
Bake for 12 minutes, or until edges just turn golden. Cool on a wire rack. Heat the rose petal jam and spread the solid disks with a layer of the hot jam. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, and then fill the holes with more preserves. Let set slightly before serving. Makes 12-24 cookies, depending on the size of your cookie cutter shapes.
THE ROSE COOKBOOK
A Treasury of Rose Recipes from Around the World
Today I wanted to tell you a little bit more about my book, The Rose Cookbook – a Treasury of Rose Recipes from Around the World. I’m also posting one of the videos about my cookbook here so you can see how I’m using video to market my cookbook. Keep in mind that one of my target markets is the ‘tea party” crowd, as in people who enjoy taking tea and eating small sandwiches and yummy desserts! Of which, I’m a card carrying member.
I began the book in 2000 and after mulling over it, I finally self-published the book in 2007. Writing my first cookbook has changed my life for the better. Looking back, my only wish is that it hadn’t taken me so long. But, no regrets here! Now I’m just having so much fun with it, that I’m just grateful to have been able to see it through. It has been a labor of love.
My book has opened many wonderful doors for me. For one thing, I was compelled to create my cookbook writing course – “The 7 Secrets of a Successful Self-Published Cookbook.” I’ve now made it a personal mission to help as many motivated cookbook authors make their dream of having a cookbook a reality as I can, with the help of this course.
Like me, I’m hoping you’ll fall in love in the kitchen while you learn to create sweet and savory dishes with the world’s most beloved flower—the rose. The Rose Cookbook will transport you to a place where rose petals meet their botanical relatives in a truly lively collection of recipes that are sure to be the hit of any celebration. And once you get the hang of it, you’ll find out that rose petals breathe new fun and sophistication into tea parties, can add romance to dinners, and lend a touch of “bed and breakfast” charm to your Sunday morning brunches!
With 300+ rose recipes from all over the world, The Rose Cookbook is steeped in history and anecdotes. The book offers cooks of all levels an opportunity to use roses—in the kitchen, in a fun, exciting, and new way. Always elegant, The Rose Cookbook will inspire and entertain you—cooks and gardeners alike.
With an expanded section devoted to tea time and entertaining, you’ll enjoy creating recipes that will surprise and impress party guests, making even the smallest gathering, a memorable occasion! The recipes in The Rose Cookbook can be enjoyed anytime, and will be equally pleasurable at special occasions, full-blown parties, meals with your family or, with a simple cup of tea—enjoyed in peace and solitude.
You’ll also learn that botanically, the rose has some health-giving family members including apples, peaches, plums, cherries, strawberries, raspberries, blackberries, and almonds. I’ve taken a natural and intuitive approach to combining rose petals and rose flavorings with these fruits in many of the dessert and main course recipes. The end results will show that these related ingredients compliment each other, bringing food and flowers to the table in a creative and beautiful way.
The Rose Cookbook will delight you with its wide variety of tantalizing main dishes, sumptuous desserts, elegant tea sandwiches, jams, sauces, beverages and beauty recipes, along with some interesting rose history, anecdotes and quotations. Cooking with roses is fun, and garnishing a dish with rose petals brings joy to the cook, captivates your guests, and fascinates children! I hope you’ll try it!
The Rose Cookbook is available at The Rose Diva
Listen below to the mp3 of Laura discussing the ‘healing qualities of roses’, and how you can introduce the various forms of rose into your life.
MP3 – Laura Denktash – The Healing Qualities of Roses
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BOOK REVIEW: By Celeste Yarnall, PhD.
The Rose Cookbook is my favorite cookbook of all time. I am passionate about roses and recently discovered how truly delicious they are as an exotic addition to some of our favorite foods. However there was nowhere to turn to learn how to use them appropriately in cooking. All that changed when I received my beautiful copy of The Rose Cookbook.
First of all when you first hold this book in your hand you are immediately struck by the beauty and brilliance of the deep red rose on the cover. Then you open this easy to use spiral bound book which opens flat conveniently and one truly finds a treasury of rose recipes from around the world which is exactly what it promises to provide the reader.
What a joy! After a fascinating introduction we learn all about the symbolism of the rose…something that I truly treasured learning about. The history of the rose is magnificently presented and includes mention of the lovely symbolism of the Nightingale and the Rose as well as how the rose is perceived and adored throughout history. I learned so much reading this beautifully written section and refer back to it often.
The recipes are so easy to follow and your mouth waters just reading them. You learn not only how to cook with roses but how to prepare jams and jellies, main dishes, desserts and beverages but also how to use rose water and rose oil in the preparation of face masks, facial scrubs, steam techniques, toners….how to make your own bath salts…this recipe is worth the price of the book alone as rose bath salts are very dear to purchase and why not make your own…The Rose Diva’s recipe is as easy as can be and also fun to do. I use my bath salts and light my rose candle and do exactly as she suggests sprinkle rose petals from my own rose garden in the steamy tub. If you’re looking for the best hair conditioner on the planet try the recipe for Rose and Banana! You may want to purchase two copies of this divine book one for your boudoir and one for the kitchen. And while you’re at it give it to everyone you know who loves to cook!
Now I have rose water in spray bottles by my bed and in every room of the house along with rose oil in my nebulizer! Rose syrup on Belgian waffles is delicious as well! Now it is time for me to enjoy some homemade Rose ice cream and truly smell the roses…The Rose Cookbook is a gift from heaven!
I give it 5 stars!!!!!!
Most sincerely,
Celeste Yarnall, PhD
Celeste is co-author of wonderful book-
The Complete Guide to Holistic Cat Care
http://celestialpets.com
http://celestecats.com
Quote from Katherine Che….10/29/09
“Oh, Man! I just can’t stop eating the Rose Chicken with Honey Glaze & Potaotes that I made from “The Rose Cookbook” by Laura Denktash. SUPER-Yummy! Thanks, Laura! I practically want to make a cocktail from the juice!! ♥ ♥ ♥”
Katherine Che – Cultivator of Joy
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