i am help to plan her wedding that is in October an i am trying to find a cider recipe that floats roses in it

Question

perfeable one that can be served hot or cold depending on the weather( its out doors). looking to try and float roses apple slices and cinnimon. i am looking for an eleagent effect.

Answer 1

I've read the other posts and would like to make a suggestion,

You will need Two different size bowls; one needs to be able to nestle inside the other bowl with some space to spare. The outside bowl needs to be clear, Place (silk) rose petals, cinnamon sticks, dried apple slices, within the void area. Can even add pearls, some shiny tinsel type of things...elegant is what ever you perceive. Cider can be hot or cold with this type of presentation, not affected by food garnish.

The taste of roses Does Not mix well with apple/cinnamon.
You Can buy rose ice molds at candy mold or cake supply places.

On another note:
Vary the height of dishes on table. A variety of smaller dishes that can be replaced/replenished are more appealing than a half full larger one waiting to be eaten whenever your guest wish to nibble.
Easier to keep food hot or cold also; food safety.

Answer 2

I would have to know more about the menu but you can use any cider recipe you like just add sparkling cider (1 liter per gallon) to provide effervescence and keep the roses afloat. I grow my own so I know they are free of pesticides (a huge taste difference) try English cottage roses over American beauty they have more colors and a shallower bowl so float more naturally. It is still early enough in the growing season to buy a nice bush or two to cultivate. I would also recommend making rose jelly:

Rose Petal Jelly

2 jars 30 min 30 min prep

1 cup fresh rose petals, fragrant and unsprayed
1 lemon
2 1/2 cups sugar
2 ounces dry pectin
1 1/2 cups water

Cut off the white base on each petal as it adds bitterness.
Juice lemon.
Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth.
Gradually add sugar.
Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly.
Put it all back in the cleaned blender and blend until smooth.
Pour into hot, sterile jars leaving 1/4- inch head space.
Process 10 minutes in a boiling water bath, or freeze.

To serve with cream on toast points or to use as the fruit layer between the cake layers it is an extraordinary taste surprise.

Edible flowers are used more in Victorian recipes so if you can find a good recourse for a good Victorian cookbook you can find many lovely treats that utilize these oft overlooked treats.

Answer 3

well rose`s arent the way to go, so many people have ill effects when around roses because of all their pollen, so apple slices and orange slices look really nice in it just remember to slice them thin so they do float and serve it room temp if you serve it warm the oranges and apples will go soft and get icky, just use a basic apple cider that you can get from a local farmer or store, because you have enough to plan that day and trust me roses wilt and if the pollen from the roses gets in the cider and you serve it to someone thats allergic it will be very bad results. plus alot of people wont want to drink something that has floating flowers in it. the oranges and apple slices with a couple of whole cinnimon sticks work great.

Answer 4

Roses?! Eww. Can't you float orange and lemon slices, and decorate around the base of the punch bowl w/ roses?!


Hot Mulled Ginger-Spiced Cider
--Cooking Light, Dec. 2005

This recipe is prepared in an electric slow coker, freezing up the stovetop. However, it can be heated in a pot on the stove, if you prefer.

3 whole cloves
2 (1” x 4”) strips orange rind
2 whole allspice
1 (3”) cinnamon stick
1 (½”) piece peeled fresh ginger
12 cups apple cider
1/2 cup apple jelly
1/4 teaspoon ground nutmeg

1. Place the first 5 ingredients on a 5-inch-square double layer of cheesecloth. Gather edges of cheesecloth together, tie securely.

2. Place cheesecloth bag, cider, jelly and nutmeg in an electric slow cooker. Cover and cook on HIGH for four hours. Remove and discard cheesecloth bag.

Yield: 12 servings. (1 cup).
Calories 174; Fat 0g; Protein 1g; Carb 43.8g; Fiber, Chol, Iron, Sodium, Calc, all 0g.

Answer 5

Hmmm...pretty thought, but I doubt the taste combo will be a great one. If you are insistent on floating the roses, I'd secure them to the tops of thick cut orange rings, that way the oranges will be saturating the cider and the rose taste would be minimal, if any.