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As Tom Robbins wrote, “The beet is the most intense of vegetables.” But combining its deep earthy flavors with the light floral flavor of rose makes an unexpectedly good combination, which high-end pastry chefs such as Johnny Iuzzini have noticed. The two flavors balance each other out, and when added to sugar, they make a candy with a naturally pink color and surprisingly modern taste.
Special equipment: You will need a very clean coffee or spice grinder for this recipe.
You will also need about 20 (8-inch) paper straws.
To fill the paper straws, you will need a couple of pieces of paper, to cover your work surface and make a funnel with—any kind of paper will do. Alternatives to a paper funnel are a No. 16 Open Star or No. 5 Round piping tip. You will also need a toothpick.
What to buy: Rose water can be found in the ethnic aisle or alongside other baking extracts at gourmet grocers. It can also be found at Middle Eastern grocers or purchased online.
This recipe was featured as part of our Make Your Own Trixy Stix project for Halloween.
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