The Lush Middle East
Bit of Sparkle
These memories are real treasures from my childhood with my grandparents in Iran that I want to share with Daisy. We like to bake together, decorate the house together and even tend to the roses in the front yard now and then. It’s fun watching her moving things around. Just this morning, she moved a couple of tall candle holders off of a low china cabinet and set them on either side of the arched entryway between the living and dining rooms. I never would have thought to put anything there. So clever. She is always up for anything creative.
Sugared fruit have always caught my eye. They’re just so elegant, with that modest sparkle under certain light. The problem I have with sugaring anything is that the “glue” is often raw egg whites and I worry about bacteria. Thankfully there’s meringue powder which is made of dried and pasteurized egg whites. Your local craft store will likely have the Wilton brand.
Candied Rose Petals
Now that Fall is officially here, the holidays are not too far away. We have been setting out our pumpkins, cute owls, baskets and pine cones, decorating our front porch and warming up our home. Food is also becoming more festive and while I love savory, you know I’m only just waiting for the sweet that follows. The beautiful roses in full bloom in our front yard gave me an idea. Middle Eastern pastries are often perfumed with rose water. Preserving the petals in sugar would serve as lovely decorations for some cupcakes we were baking and give a little hint of the otherwise unexpected rosy flavor in the icing. They are so easy and fun to make, especially with the kids. Crown a cake with these pretty petals, nestle one into fluffy frosting swirled over a cupcake or just replace the old faithful cherry on top for a fresh take on hot fudge sundaes. We love them nestled into buttercream frosted Lemon Ricotta Cookies. Get the easy recipe here!