We now have our rose and orange flower waters available in a 4 oz. size. These great culinary items are a necessary ingredient for so many outstanding dishes. Used in summertime recipes they are a refreshing addition.

Orange Flower Water

The orange has a long history in many Mediterranean countries. So does orange flower water. It is distilled from bitter orange blossoms and used to flavor drinks, salads and desserts. Early on people discovered that the bitter orange blossoms when distilled would produce a liquid that can be enjoyed as is, or used in an abundance of desserts. In the U.S. one of its greatest uses was in a cooling cocktail, which seems to be enjoying a renaissance, Ramos Gin Fizz. In Morocco, a salad of grated carrots is moistened with olive oil and lemon juice, and then liberally doused with orange blossom water. It is finished off with toasted pine nuts and decorated with orange segments. Try it! Your guests will be forever trying to figure out the secret ingredient. Check out our recipes for this great ingredient. $5.99

Rose Flower Water

Add a splash of rosewater to a creamy tapioca or rice pudding and sprinkle with chopped pistachios to make a simple dessert elegant. Rose flower water also marries well with most ricotta cheese desserts and Italian sponge cakes, cookies and biscuits. The next time you dollop créme fraiche over your dessert add a teaspoon of rose flower water beforehand. Sprinkle a few drops into ice water for an amazing transformation. Add some saffron threads and a couple of drops of rose water. A fantastic combination! It can also be used to flavor baklava and other filo desserts. Used widely in the Middle East especially to flavor baklava and sherbets as well as Turkish delight candies. Rose flower water is produced by water distillation from rose flowers. $5.99

Pure Rose Extract

Our rose extract differs from the rose flower water in that it provides a much more intense rose flavor in a concentrated form.

Rose extract is used very sparingly due to its intense flavor. The pure rose extract offers a beautiful floral bouquet and flavor that perfectly complements wedding cakes, icing and florets. Add just a few drops to your recipe for an unmistakable rose flavor. Pure rose oil is one of the most highly regarded ingredients in flavors and fragrance. A kilo (2.2 pounds) of rose oil costs many thousands of dollars, requiring fields of flower petals to produce small amounts of oil. Only the finest rose oil from Bulgaria and Turkey, countries noted for their outstanding quality rose oils, are used to make this wonderful product. This is a truly unique flavoring ingredient. Suggested recipes: Raspberry & Rose Créme Brúlée, Rosey Sugar Cookies

We sell a lot of pure rose extract—and with good reason. Customers have written to tell us how much they appreciate the high quality of the extract. Two of our customers have shared recipes using the extract. One of the recipes was a winner at the 2006 LA County Fair.

The Fantastic Fresh Farm Food of Summer

It is summertime and the bounty of fresh fruits, vegetables and produce makes weekly trips to local farm stands and farmers markets a delight. I thought we would explore some special preparations that are easy and that complement these intense and wonderful flavors of summer.

Corn on the Cob

Instead of boiling sweet corn, try the microwave for out-of-the-field fresh taste. Boiling corn removes flavors and overcooks the kernels; short microwave cooking preserves moisture, drives in added flavors and eliminates that 1960s "boiled out" taste.

Shuck the corn and remove any silk. Tear off a piece of waxed paper for each ear big enough to roll-up the ear and enclose the ends. Lay each ear on a piece of paper, brush liberally with one of JR Mushrooms and Specialties Infused Oils and a dot or two of salted butter. Wrap the corn in the paper, twisting the ends to seal. Place two or three wrapped ears at a time in your microwave and cook on high for two and a half to three minutes depending on your desired "tenderness." Basil, Garlic, Red Chili Pepper and Sun Dried Tomato Infused Oils are particularly good. For "sweet corn heaven," try with Truffle Oil.

New Potatoes

The heirloom fingerling potatoes found in farmer's markets across the country are bringing back the old, original flavors of potatoes as they used to be--earthy, starchy and aromatic. Try any of the many varieties and colors. It's a whole new experience recreated from an old food delight.

Steam (don't boil) baby new or fingerling potatoes until they are still firm when pierced with a knife. Preheat oven to 400 degrees. Cut potatoes into halves, place on a cookie sheet and drizzle with a bit of Cretalife Organic Olive Oil, salt and pepper. Bake the potatoes for about 25-30 minutes turning them once to insure they crisp and brown on both sides. Place on serving dish and drizzle with JR Mushrooms and Specialties infused Truffle Oil; white or black.

Tomatoes

Buy any of the dozen or so heirloom tomatoes that have made a farmer's market comeback. These are the tomatoes with astounding flavor and texture, not the cardboard flavor or the dull imports from Brazil. The rainbow of colors of these wonderful heirloom varieties makes a plate look fun and festive and nothing comes close in taste! Heirlooms ripen on the vine, so buy a selection and eat them that day.

Simply slice and drizzle with JR Mushrooms and Specialties Cretalife Organic Olive Oil. Top with Fleur de Sel de Noirmoutier, crushed Telicherry Black Pepper and top with a large leaf of fresh, organically grown basil.

Grilled Fresh Orchard Fruits

Many of us cook meats and vegetables on our barbeque grills, but we should not overlook grilled fresh fruit as a healthy and delicious dessert or side dish option.

Cut ripe peaches or pears in half and core them. Grill for about 3 minutes with the cut side down on a hot grill. Melt some butter and add a dash of JR Mushrooms and Specialties Cinnamon, Ginger or Mint Extract. Extraordinary! Brush top of grilled fruit with butter mixture and serve with a fresh mint leaf for garnish. Pineapple is also delicious prepared in this manner.

Kids love fruit this way; adults can't get enough. Juicy, sweet, just a hint of smoky flavor, the magic Ginger or Cinnamon Extract, a hint of mint, the evening breeze, the stars beginning to appear, birds singing at Evensong. Perfection!

Melon and Berries

Whenever I smell fresh raspberries warmed by the sun, they smell almost like American Beauty Roses, so what better culinary flavor enhancement than JR Mushrooms and Specialties pure Rose Extract for a summer blend of aroma, flavor and visual fruit beauty.

Peel and seed a honeydew melon and slice into individual servings. Put cup of fresh raspberries in your blender or food processor with about 1 teaspoon of sugar and one teaspoon of water. Blend till smooth. Add a drop or two of Rose Extract to the mixture and pulse briefly to incorporate. Sprinkle whole fresh raspberries over the sliced honeydew and top with a drizzle of the pureed raspberry and rose mixture. A perfect and lovely dessert for a summer backyard wedding, a family reunion, or just a romantic evening under the evening stars.

For an easy and decadent dessert, puree an entire box of raspberries with sugar to your taste and a few drops of Rose Extract, then serve over two huge scoops of homemade vanilla ice cream made with JR's incredible Fresh Vanilla Beans.

Lettuce

With the varieties and choices of ingredients available at the farmer's markets, salads can be your signature creations with almost no work. Create your salad dressing with one of JR Mushroom and Specialties popular and tangy nut oils. Try different types of oils with a variety of innovative salads from your imagination for adventures in flavors throughout the summer. Butter Lettuce, sliced fresh pears, crumbled French or Spanish blue cheese or well-veined Italian gorgonzola and a few of JR's premium Walnuts, tossed with a walnut oil vinaigrette, will raise your salad to astronomical heights and earn you rave reviews and requests for more!

Bitter Creek Sandwiches

Chef Andrea lived and cooked in Phoenix, Arizona for many years, and one of her favorite places for lunch was a tiny sandwich shop that served only one sandwich and fruit shakes. They had no place to sit, so customers headed to nearby park benches or took their lunch back to the office. Making fruit shakes from the abundance of fresh peaches, raspberries and strawberries available at this time of year is a snap. The sandwiches are easy to make for a crowd or for just two.

Ingredients
Serves 4

2 tablespoons butter
1/2 pound of really good beef such as tri-tip or flatiron steak, sliced on the diagonal in paper thin slices.
1 large onion, sliced thin
1/2 large green pepper cut into thin strips
2 ripe tomatoes, diced
1/2 cup JR Mushrooms and Specialties Porcini Mushrooms reconstituted in warm water
4 slices provolone cheese
Salt and pepper to taste
Hamburger or Brat Buns

Method

Melt the butter in a large skillet. Add onions and cook until they begin to soften then add the green peppers and meat. Stir fry until the meat is medium. Drain liquid from the mushrooms and add to the skillet. Add salt and pepper to taste. Add the tomatoes and top the mix with the slices of cheese. Remove from heat and allow the cheese to begin to melt. Place a generous scoop of the mixture on a roll and serve warm. If you are counting calories and don't want the bread, the Bitter Creek mixture is delicious served alone on large leafs of Butter Lettuce or Romaine.