What takes a long time to get done, should be worth the wait.
My BFF gifted me the cooking class at a Rose Garden Center Rosenschule Ruf in Steinfurth on my birthday in November 2019. I was signed in for June 2020. We all know what happened.
Now after such a long time, I finally went to the cooking class. With Summer temperatures of 36 C arriving in front of a 100 % Glass House structure was great. When I was here in Novemer 2019 it was cosy against the cold outside. But cooking inside today with temp around 45C was a challenge. We started at 3 pm and I left 9:15 pm. Chef Alexander worked us through many steps this day.
Bottled water, about 4,5 liters, was the go to today.
We did a blossom picking tour first. Then picked the single petals off. That takes a while, even when 15 people are working.
Our first part was making rose salt. That was used in the rose butter later. Making butter in that heat was fun. The butter came out of the fridge just before we started. When we finished with all the ingredients, it had nearly melted. It took some wrangling to get it on a sheet of clingfilm on rose petals and then wrapped for the freezer.
Rose Butter:
250 g unsalted soft butter
1 tsp red beet juice, 2 tsp whole grain mustard
1 tsp rose syrup, 1 tsp lime juice, lime zest
Chili powder, 1 tsp rose water
Chopped fresh organic rose petals
Fresh thyme, chives flowers
Rose salt, pepper
No comments:
Post a Comment