Ingredients
Rose geranium
Other Names: Attar chia (Tunisian); scented geranium.
General Description: Rose geranium and other scented geraniums, which are native to tropical Africa, have small, rounded, decorative, lobed leaves and pink or white flowers. Rose geranium (Pelargonium graveolens_) was introduced to Europe in 1690, and has been used since the mid-nineteenth century for flavoring and scenting foods, especially cakes, in the manner of rose water. The leaves (not the flowers) of a number of species have a rose scent; other varieties may smell like lemon (P. citronellum_); lime (P. nervosum_); cinnamon, orange, or peach (_P. crispum); or nutmeg and apple (P. fragrans). In Tunisia, an aromatic distilled water made from scented geraniums is popular for flavoring drinks, sweets, and pastries, especially for makroud, date and almond paste cookies. Rose geranium adds a pleasing floral note to pound cake, angel food cake, pastry cream, ice cream, fruit salad, and custards.
Season: The plants bloom in summer to fall, with small pink flowers that can be candied.
Storage: The leaves will keep up to 2 weeks, refrigerated; the flowers will last about 2 days refrigerated.
Serving Suggestions: Enhance the flavor of fruit jellies, especially apple jelly, by adding rose geranium leaves to the jar just before pouring in the hot jelly. Sprinkle a few flowers onto a salad, or use them as a garnish. Brew the leaves into tea.
Food Affinities: Almond, apple, baked fruit, butter, buttermilk, cake, cream, custard, ice cream, fruit jelly, poultry, salads, sauces, sugar, vinegar, white wine.
from Quirk Books: www.quirkbooks.com
