br>Meanwhile, to make the orange blossom syrup, whisk together powdered sugar, lime
Prepare the syrup noting that either the syrup should be hot
ntil pale. Beat in orange zest and orange blossom water. Beat in eggs
the salt, and the corn syrup and bring to a boil
cup room temperature Dandelion Blossom syrup over the hot baklava, cool
heat the heavy cream to a simmer.
add orange blossom honey.
add violet syrup.
remove fom heat and blend well with blender in deep bowl.
prepare mixture for ice cream maker.
serve when semi hard.
ale and creamy. Beat in orange blossom water. Add ground pistachios and
ogether 1 tsp of the orange blossom water and all other ingredients
ugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer
Steep tea bags in boiling water, add mint, sugar and lemon peel. Stir until sugar dissolves. Allow to stand for up to four hours. Discard lemon peel and mint. Strain lemon juice and add to tea. Add cold water and orange blossom water, and plenty of ice cubes.
Serve in tall, clear glasses, garnished with lemon slices and fresh mint sprigs.
Orange blossom water is available in Middle Eastern grocery stores, and in the specialty aisles of some supermarkets.
Squeeze juice from lemons into water and add honey & orange blossom water.
Mix together thoroughly and chill before serving, if not using cold water already.
Enjoy!
et.
For the orange cardamom syrup, bring orange zest, cardamom, sugar and
gg, honey, rose water (or orange blossom water) and oil together in
ixture.
Mix in the orange blossom water and bring to a
Next, add the honey and orange-blossom water, and season. Toss into
Peel the carrots and cut them in half and lengthwise.
Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar.
Boil until just tender. Drain.
While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper.
Return the carrots to the pot with this mixture and saute over low heat for a few minutes to combine the flavors.
Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.
loral water, (rose water or orange blossom water) and the icing sugar
Whisk together vanilla bean seeds, egg yolks and sugar until thick and creamy. Whip heavy cream to soft peaks then fold in. Whip egg whites to soft peaks. Fold in 1/2. Fold in nougat, pistachios and honey then fold in remaining egg whites. Transfer to an 8x4 inch loaf pan. Cover with foil and freeze for 3 hours, or until firm.
Meanwhile, to make orange honey syrup, bring all ingredients to a boil. Reduce heat and simmer for 2 mins.
Let semifreddo sit at room temperature for 10 mins to soften slightly before serving with syrup.
For the syrup:
Combine the sugar and orange juice in a medium
br>For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and