Valentine’s Day Tea and Treat Pairings – Part 2

Valentine’s Day tea would not be complete without roses.THE featured flower on Valentine’s Day are Roses. Here are some unique recipes to bring you not only the scent of roses but the flavor as well.
Rose Rooibos Herbal Tea
Try pairing our Rose Rooibos Herbal Tea with savory dishes, chicken, shellfish, fruits (raspberries, strawberries, lemon, pears), sweets (such as shortbread, cakes, cookies, scones), breads and chocolate.  Our blend of Rooibos, with rose petals, rosehips and lavender emits a tantalizing floral bouquet with a sweet taste and a golden amber cup.

Dark Chocolate Bark with Cardamom, Pistachios, and Rose Petals

Ingredients:

dark-chocolate-bark-with-cardamom-pistachios-and-rose-petals

RECIPE BY Marissa Lippert
PHOTOGRAPH BY Nicole Franzen

12 ounces semisweet or bittersweet chocolate, preferably 64% cacao or above
1/2 teaspoon ground cardamom
3/4 cup pistachios, roughly chopped
1/4 cup crushed dried rose petals
Fleur de sel

You will find the rest of the recipe at:

Rose Kissed Jasmine

Try pairing Rose Kissed Jasmine with beef, chicken, curries, savory sandwiches, oranges, spiced desserts (with clove and cinnamon), and chocolate.
Jeweled Brown Basmati Rice and Quinoa

Ingredients:

jeweled-brown-basmati-rice-quinoa

[Photograph: Sara Remington]

1 cup basmati rice (brown, soaked in cold water for 1 hour)
11/2 cups quinoa (soaked in cold water for 1 hour)
5 tbsps grapeseed oil
sea salt
4 cups water (boiling)
2 tbsps butter
1 yellow onion (large, minced)
1/2 cup warm water
1 cup dried apricots (minced)
1 tbsp rose petals (dried rose petals, or dried whole rosebuds pulled apart and stems removed, plus extra for garnish)
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp ground cardamom
1/2 cup pistachios (lightly toasted and coarsely chopped)
1/2 cup blanched almonds (slivered, lightly toasted)
1/2 tsp saffron
1 tbsp hot water
pomegranate seeds (for garnish)
TOTAL TIME
1 hr 45 min
Preparation
Read full directions on Serious Eats

For lighter fair try some Rose Scented Mexican Hot Chocolate with  your favorite box of Pierre’s Butter Cookies

Ingredients
Hot_Chocolate
500 – 600ml fresh milk (full fat or semi-skimmed)
1whole dried red chili, broken in half
1tablespoon dried rose petals (certified for cooking/eating)
4tablets of Abuelita chocolate
Whipped cream and sprinkles, to serve

  1. Pour the milk into a pan, add the red chili and the rose petals and heat on low till the mixture is hot
  2. Add the chocolate tablets and whisk till it is melted
  3. Once hot, strain out the rose petals and chili into a large/deep jug and using a molinillo, whisk till frothy
  4. Pour into mugs, top with the froth and garnish with some cream and sprinkles

Serves 4
Original recipe sourced at: http://www.yummly.com/recipe/external/Rose-scented-mexican-hot-chocolate-318135

Cyndi Harron

Cyndi Harron

Cyndi Harron is the co-owner of Simpson & Vail, Inc., a family owned and operated tea company.
Cyndi Harron

Latest posts by Cyndi Harron (see all)

Cyndi Harron
Cyndi Harron
Cyndi Harron is the co-owner of Simpson & Vail, Inc., a family owned and operated tea company.

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