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Tag Archives: rose

STRAWBERRY ROSE SPRITZER and STRAWBERRY MINT SPARKLING LIMEADE

21 Friday Aug 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

aperol, delicious, easy, fun, lemon, lime, mint, quick, rose, sparkling, strawberry

These yummy, refreshing, wine based strawberry cocktails smell and taste like summer!

STRAWBERRY ROSE SPRITZER

strawberry rose spritzer

Combine 1 pint of hulled, sliced strawberries and one 750-ml bottle rose wine in a large pitcher. Cover and chill for 3 hours to infuse wine. Strain wine into another pitcher, discarding strawberries. Stir in 2 cups soda water, 1/3 cup Aperol and 2 tablespoons fresh lemon juice. Divide among ice-filled glasses.

Enjoy!

STRAWBERRY MINT SPARLKING LIMEADE

strawberry mint limeade

3 cups sliced strawberries

1/2 cup mint leaves

1/2 cup fresh lime juice

1/4 cup agave nectar

1 (750-mililiter) bottle sparkling rose wine, chilled

Place strawberries, mint, lime juice and agave nectar into a blender, process until smooth. Divide among glasses and top with sparkling wine.

Enjoy!

Recipe adapted from Cooking Light, May 2012

www.cookinglight.com/

LEMON AND ROSE MADELEINES

04 Saturday Apr 2015

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

≈ 1 Comment

Tags

celebration, delicious, Easter, girlfriends, lemon, madeleines, pretty, rose

I baked a pan of Lemon and Rose Madeleines for a morning gathering with girlfriends, to plan an upcoming dinner. We sat out on the back porch and enjoyed the mild weather and lively, creative conversation. These would be perfect for any gathering – but most especially a pretty spring brunch.

LEMON AND ROSE MADELEINES

lemon and rose madeleines

3 tablespoons unsalted butter, melted, plus 6 tablespoons unmelted

1 tablespoon flour

2 teaspoons lemon zest

1 cup sifted cake flour

1/2 teaspoon baking powder

pinch of salt

2 eggs, at room temperature

1/3 cup sugar plus 1 tablespoon

1 tablespoon fresh lemon juice

2 teaspoons rose water

confectioners sugar for dusting

Heat oven to 375. Prepare tins: Brush molds with melted butter and dust lightly with flour.

In a small saucepan over low heat, warm remaining 6 tablespoons butter until just shy of liquid. Stir in lemon zest and set aside to cool until butter is tepid but still very soft.

Meanwhile in a mixing bowl, combine cake flour, baking powder and salt.

Use an electric mixer to beat eggs and sugar until very thick and light in color, about 4 minutes. Add lemon juice and rose water and blend 10 seconds.

Sift half of flour mixture over eggs and, using a rubber spatula, gently fold in. Repeat with remaining flour mixture. Quickly but gently, fold in cooled butter until incorporated into batter.

Immediately spoon batter into madeleine tins. Bake until centers of cookies spring back to the touch and edges are golden brown, 8 to 11 minutes.

Let madeleines sit in pan 5 minutes, then turn out onto a rack to cool. Dust with confectioners sugar before serving.

Enjoy!

Recipe adapted from The Wall Street Journal, February 2014

www.wsj.com/public/page/magazine-food.html

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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