ST THERESE THE LITTLE FLOWER; 3rd OCTOBER FEAST DAY

 ST THERESE THE LITTLE FLOWER; 3rd OCTOBER FEAST DAY


BLESSING OF ROSES
If your parish priest blesses roses on the Feast Day of this beloved saint, then preparation should be made ahead of time, for the purchase of roses, either potted or cut flowers, for presentation for a blessing at the Feast Day Mass.
Below are some recipes with a theme of roses, as a fitting tribute to the Little Flower, who has promised to spend her time in heaven “doing good on earth” and “letting fall from heaven a shower of roses”.
RHUBARB AND ROSE FIZZ
[Rodney Dunn]
800g Rhubarb, chopped
2 handfuls rose petals [Home-grown or otherwise assured to be free from chemicals]
800g sugar
1 lemon, sliced
125 ml apple cider vinegar
Combine all ingredients with 5 litres water in a large, non-reactive pan or stockpot, cover with a clean towel or cloth and leave at room temperature for 24 hours.
Strain through a sieve, then bottle. Using clean plastic bottles will ensure there are no unexpected explosions, but I prefer crown-sealed glass bottles for presentation. [Note: I simply left it in the original glass bottle, rather like the photograph].
Store in a warm room for 5 days, checking each day for fermentation- the length of time this takes depends upon the temperature. Once you can see bubbles in the bottles, transfer to the fridge to stop the fermentation.
Consume within 2 months. Keep in mind that it will eventually completely ferment and turn into alcohol. [Personal experience is that it doesn’t last that long and is rapidly consumed].
See Rodney Dunn, “The Agrarian Kitchen”, Lantern, Penguin.
See Gourmet Traveller
STRAWBERRY ROSE ICE CREAM
[NB. Requires an ice-cream maker]
This recipe is taken from Stephanie Alexander’s Strawberry Crush Ice-Cream recipe, in her book, “The Cook’s Table”, Lantern/Penguin, at p. 100, except with the addition of rosewater.
2x250g punnets strawberries, washed, halved and hulled]
190g caster sugar
½ cups thickened cream
ice cubes
4 egg yolks
Rosewater
Place the strawberries in a bowl and mash with one third (65g) of the caster sugar, until coarsely pureed. Set aside.
Place the cream in a small heavy-based saucepan and bring to the boil over medium heat. Have on hand a fine-meshed sieve resting over a heat-proof bowl, sitting inside another bowl with a layer of ice cubes in it to cool the custard swiftly the moment it is cooked.
Meanwhile, using an electric mixer, whisk the egg yolks with the remaining caster sugar until pale, then pour in the boiling cream. Whisk briefly, then place the pan over low heat and cook, stirring constantly with a wooden spoon for about 8-10 minutes, until the custard thickens enough to coat the back of the spoon; it is imperative not to let the custard boil as it will scramble, yet it should congeal slightly at the base of the pan.
Strain the custard through the strainer into the bowl sitting over the bowl of ice cubes, then stir in the crushed strawberry mixture. Leave to sit over the ice to chill. When cold, add a couple of drops of rose water and churn and freeze in an ice-cream machine according to manufacturer’s instructions.
HAPPY FEAST DAY!




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