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Aromatherapy in the Kitchen
Hints, tips, and client feedback from past issues of our newsletter. Sign up for your own copy and read past issues here.
Shared by our client Anita Reed:
Here's my old family recipe for Peppermints.
Put sugar and cream in a large kettle, stir until disolved, then set over medium heat, and stir until it begins to boil. Don't bring the heat up too fast, or it may scorch or crystalize when poured. Add cream of tartar, then put in the candy thermometer and stir constantly moving the thermometer and stirring underneath to prevent sticking. (Don't scrape the sides of the pan, and don't cover the kettle).
Cook to 238 degrees. Pour out on a marble slab, previously moistened with cold water. Allow to stand until perfectly cold to the back of the hand.
When cold, cream the same as for bonbon creams using a paddle to work it until it sets in a hard ball.
Cover with a damp cloth and let it stand 30 or 40 minutes so that it will sweat enough to be taken up in the hands. Do not be discouraged when starting to work up the fudge, as it is very hard, but will soften up by kneading thoroughly. After you have softened it by working it with your hands, you may flavor as desired, mold into any shape desired, slice with a knife, cut into squares, coated with chocolate, or eaten at once.
Chocolate fudge: work in melted chocolate
Cooking hint...if you bake muffins...stir one drop of any of our organic citrus oils into the batter for a morning fresh flavor.
At a recent herb conference in Chattanooga, Gerry Vileniki was generous enough to share her famous lavender pound cake recipe:
That sounds wonderful. But I'm wondering what would happen if you substituted 1 drop of Rose Otto for the Lavender oil, and dried rose petals for the lavender buds???
From my favorite Australian distiller
Melt butter, add to crushed biscuits. Press into spring form pan.
Beat cream cheese, gradually add condensed milk, then lemon juice. Add 1–2 drops Bc oil (Lemon Myrtle), stir. Pour into shell and chill.
Another Christmas special to shake off that winter chill is mulled wine, and here essential oils can be used in place of the usual dried spices. Blend 1 drop each of cinnamon and clove and 2 drops each of orange and mandarin in 2 tablespoons of honey. Slowly heat 1 litre of red wine or of apple cider in a non-metallic pan, add the flavoured honey and stir well until the wine starts to bubble. Take off the heat and serve.
Pour the first 3 ingredients together in a medium to large bowl in the hot water add a few drops of food coloring 8 to 10 drops of essential oils (I guess you could use spearmint, and maybe even rose) and the butter flavoring. Add to bowl and mix together with your hands until you have a very stiff dough. Press into mold/molds.
Makes 75 to 100 mints depending on the size of your mold.
— from my friend Cathy Baskin (soap maker extraordinaire)
Preheat oven to 325; grease a baking sheet. Combine butter, sugar, and eggs; stir well. Add the zest, juice, and essential oil. Stir in flour, cocoa powder, and baking powder until very well blended. Add chocolate chips. You may need to add more flour, depending on the size/juiciness of your orange. You want a soft dough that is easy to handle but not too sticky. Divide dough in half; shape each half into 5 by 10 inch logs. Place on baking sheet, and bake for about 25–30 minutes. Removed from oven and let cool thoroughly. When dough is cool, cut logs on the diagonal into 1/2 inch slices. Lay slices on baking sheet and bake about 8 minutes, then turn them over and bake the other side. You want them to be dry and lightly toasted, but not overdone! Remove from the oven, and cool. Enjoy!
Shared by Maggie at Prairie Land Herbs.
Bake the cookies for 8 to 10 minutes until firm and barely golden. Cool slightly (they will be very fragile) and remove to a wire rack to finish cooling.
My mother's old Hot Milk Sponge Cake recipe, with a very special touch:
Butter and flour a 9 inch round cake pan. Preheat oven to 350 degrees.
Beat together until eggs are light, fluffy and thick.
Beat in until smooth:
Stir into the egg mixture. Will be VERY thick.
Heat until the butter melts
Add the hot milk mixture to the batter, stir QUICKLY together (work fast here, because the hot milk will start the baking powder rising before the cake is in the pan). Pour into prepared pan and put into the hot oven. Bake for 20–25 minutes until golden brown and the cake tests done.
Cool upside down on a rack. Split the cooled cake in half to make two layers.Fill with either raspberry jam or, if you are among the really lucky ones who have some, with some rose petal jam.
Sift some confectioners sugar over the top.
Stephanie Bowker loves the rose milk served at her favorite Indian restaurant, and came up with this homemade version using, of course, our Bulgarian Rose Hydrosol:
At the restaurant I think they add a drop of red food color 'cause it comes a lovely pink. I bet it would be good with Neroli too — I'll have to try that.
Did you know that the rose and the apple were from the same family? I had forgotten. Discovered a wonderful way to blend the families, for a festive toast in place of champagne, or a romantic breakfast. Add about one part Rose Hydrosol to about six parts of apple juice. YUMMY..... Have yet to try it with sparkling cider, that's next on the agenda. (And now I'm considering adding a single drop of Organic Rose Oil to a bottle of apple juice.)
Have I mentioned Neroli Hydrosol in coffee? Just a drop. Perhaps a ½ teaspoon in a large mug. Also yummy. (I don't put cream in my coffee, not sure how it will work with "light" coffee.)
Thanks to the Flower-Recipe E-Group for this recipe.
Cream sugar and softened butter until smooth. Beat in yolk and flavorings. Combine baking soda and sour cream and stir into sugar mixture. Stir in rose water. Sift salt and flour; mix with batter. Roll out on floured surface and cut with cookie cutter.
Bake on greased sheets in preheated 325 degree oven for about 15 to 20 minutes. Cooking time may shorten if cookies are small. This recipe has been enjoyed since 1850.
This version will give a very subtle rose flavor. If you want the flavor more pronounced, add a single drop of rose otto. (And I always use two or three drops of our organic Lemon oil in any recipe calling for lemon extract. I think the extract is yucky stuff ;).
If you are a white wine lover, add a teaspoon of our Rose Hydrosol to a glass of chilled dry white wine, for a romantic dinner a deux.
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