Valentine’s Day Tea and Treat Pairings – Part 2
Dark Chocolate Bark with Cardamom, Pistachios, and Rose Petals
Ingredients:
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
Rose Kissed Jasmine
Ingredients:
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
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
- Pour the milk into a pan, add the red chili and the rose petals and heat on low till the mixture is hot
- Add the chocolate tablets and whisk till it is melted
- Once hot, strain out the rose petals and chili into a large/deep jug and using a molinillo, whisk till frothy
- 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
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