Thursday, July 14, 2011

Rose Petal Ricotta Cheese with Honey and Pistachios

Paying for my ounce of non contraband dried rose petals at one of Portland's local spice shops, I nodded diligently at the owner/clerk as he warned me not use any of the bitter stems. I was in a hurry. I had big plans (as seen above and below) for these petals and itching to hop on my bike to go home and get in the kitchen. I notified several friends who have given me props on my lavender ricotta cheese and this new floral cheese idea. One of them being my friend, Sara, who was throwing a backyard Summer Solstice party which merited the perfect occasion to unveil the rose petal cheese. Unlike lavender, dried rose petals are extremely mild so I ended up using a lot to get just a touch of rose flavor. It turned out to be a hit - people were eating this cheese with grilled steak and it worked great! I made another round for my Significant (m)Other and Father's first trip to Portland, improving on the process by further blending the rose petals before mixing in the cheese and adding a touch of rose water. The cheese's slight perfume is alluring, combined with salty-sweet flavors of the cheese, honey and nuts. 

Rose Petal Ricotta Cheese with Honey and Pistachios

2 cups of ricotta cheese 
1/4 cup dried rose petals (make sure all green stems are removed)
1/2 clove garlic, chopped
splash of rose water
salt adjust according to ricotta's saltiness ~ 1/4 teaspoon
1 handful of chopped pistachios

In a food processor, whirl rose petals, garlic, and salt until fine. Add ricotta and splash of rose water and blend for a minute. Spread in a  shallow bowl, drizzle with honey and top with pistachios. Serve with crackers, grilled meat, or whatever else you think of! Goes great with a sparkling wine. 


H. C. said...

what a simple & easy-to-make appetizer; sounds perfect for parties to keep hungry guests @ bay while everything else is being prepped & cooked.

Lenia said...

Wonderful idea!This appetizer is so original!A must try!Filakia,Anna!

JustinM said...

Looks tasty AND pretty, especially with the floral plate.

Elra's cooking and baking said...

All of a sudden, I feel very romantic seeing your "Rose petal Ricotta With Honey and Pistachios". Love those ingredients!

kankana said...

ricotta cheese is my fav .. so creamy and light! This looks gorgeous :)

Mary said...

The fragrance of this must be wonderful. I really want to try it. I don't speak Greek but I am adroit with the google translator :-). Have a wonderful evening. Blessings...Mary

Helen said...

This cheese is a beautiful thing! I love rose water scented desserts but never stopped to think about adding it to savory foods. Yum! Last summer I made rose scented ice cream and it was quite good. I'd love to get my hands on some dried rose petals for my next batch of rose ice cream.

Anna A. said...

H.C. - ...alongside some bubbly

Lenia - Thank you, I hope you do so!

JustinM - Props to being secure in your masculinity to acknowledge floral patterned plate.

Elra - haha, yeah, I know what I'm making you for Valentine's Day :-)

Kankana - Ricotta is delicious and so versatile.

Mary - Ahh.... the smell of roses and (non stinky) cheese.

Helen - If I was a big meat eater I might be inclined to make a rose petal rub. I like the rose petal ice cream idea. I was thinking about making rose petal frosting for some fancy cupcakes which I love-hate to make.

mia xara said...

It looks so appetizing and delicious, Anna!Although I've never tried anything with flowers before,I'd be very happy to try this one!Have a good weekend, XO

Peter G @ Souvlaki For The Soul said...

Anna I'm totally impressed with this pairing. I adore the flavour of rose and I love how you mixed it with the cheese and nuts. Pure genius!

LaMagicaZucca said...

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The Magic Pumpkin

Umm Mymoonah said...

Any recipe with ricotta cheese is always a winner. I love the fragrance and nuttiness in this recipe, lovely.

Eftychia said...

Easy to make but yet delicious! I make something similar with fresh anari cheese. I will give it a try with ricotta cheese as well. I am sure it will be equally delicious.

rosemarried said...

I love, love, love this. It sounds like the perfect combination of so many thing I love. I will be trying this!

Jackie said...

I really love to have cheese spreads and crackers. This recipe sounds really tasty. I can't wait to give it a try.

tasteofbeirut said...

I would never have dared to add garlic in there,yet i am a garlic aficionado from hell. Well, this is great and I will try it soon, with or without the garlic. It reminds me of a dessert in lebanese cuisine called arresh (similar to ricotta) with honey. Yum.

Sara S said...

This was the best cheese in the World! So delicious!!! Thanks for sharing.

Anna A. said...

mia xara - once you start, you can't stop!

Peter - Thank you , thank you! Man I wished you lived close by because I would love to cook with you.

LaMagicaZucca - I love your blog! Thanks for visiting.

Umm Mymoonah - I hear you on that. Although I would have felt better if i had made the ricotta myself :P

Eftychia - I hope you do! Please let me know how it turns out.

Rosemarried - When are we going to get together?!

Jackie - Cheese, crackers... just add wine.

tasteofbeirut - I will be on the lookout for arresh. I put the garlic because it add more of a savory component. It's just a slight hint and so the cheese has a familiarity to it but also something a little more exotic.

Sara S. - Any any any time!