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Rose Petal Sandwiches
These are fun to have for a Beltane lunch!
Use a food processor or blender to chop up about ½ a cup of fresh rose petals. (again, cut any white parts off the bottoms and make sure the petals are clean.) Next, mash this into 4 ounces of cream cheese, wrap it up and let it sit overnight in the fridge.
The next day, take it out of the fridge and let it stand a while at
room temperature to soften a bit. Then, spread some on a slice of
bread. Cover it with thin slices of cucumber. Sprinkle with a little
salt and pepper and add a few chopped walnuts or pine nuts. Top it off with a leaf of romaine lettuce and another slice of bread.
Cut the sandwich into 4 little sandwiches (fairy sized) by slicing it
diagonally. You should have enough of the rose cream cheese to make about 3 or 4 more whole sandwiches.
“I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.”
Graham Kerr (the Galloping Gourmet)
Heavy Cream or Heavy Whipping Cream is between 36 and 40% butterfat. The colder cream is to start, and the colder it stays as you whip it, the easier and better it whips. If it is not cold enough, it doesn’t “whip”, it 'churns' (no air is incorporated) which makes butter. When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results is lower volume.
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