Sweet and savory: O is for Orange Flower Water

By Marty Meitus, Rocky Mountain News (Contact)

Originally published 03:00 p.m., May 20, 2008
Updated 06:03 p.m., May 20, 2008

Orange flower water is distilled orange blossoms and water. Known for its light fragrance and subtle flavoring, it's used in Mediterranean and Middle Eastern desserts and savory dishes. But it's probably better-known here for its use in cocktails. You'll recognize the French brand A. Monteux by its distinctive blue bottle, found in the spice aisle

Dream Cream

Serves 6

1 cup whipping cream

2 cups half-and-half

Finely grated zest of 1 large orange

1 teaspoon orange flower water

1 vanilla bean, split lengthwise in half

6 egg yolks

2/3 cup sugar

1/4 teaspoon salt

1/2 cup flour

1 cup orange juice, room temperature

2 teaspoons pure vanilla extract

6 thin seedless orange slices

1/2 cup whipping cream, whipped and lightly sweetened

* In the top of a double boiler, combine cream, half-and-half, orange zest and orange flower water.

* Scrape seeds out of vanilla bean; add seeds and pod halves to mixture in double boiler.

* Bring to a simmer over medium heat. Cover and simmer 30 minutes.

* During last 5 minutes of cooking, combine egg yolks, sugar and salt in small mixing bowl; beat until thick and pale. Gradually beat in flour.

* Remove hot cream mixture from heat.

* Beating egg mixture constantly at low speed, slowly add 1 cup hot cream mixture.

* Put top of double boiler over simmering water.

* Slowly whisk remaining egg mixture into hot cream mixture; add orange juice.

* Stirring constantly, cook until mixture thickly coats back of metal spoon.

* Strain through a fine sieve into a medium bowl.

* Refrigerate, stirring often in the first hour to release steam and prevent skin from forming on surface.

* Stir in vanilla extract.

* Spoon into six stemmed glasses.

* Cover and refrigerate for at least 4 hours.

* Up to 8 hours in advance, cut each orange slice halfway from outer edge to middle.

* Twist each side in opposite directions so it forms an "S" shape.

* Cover and refrigerate until ready to use.

* Top each serving with a dollop of whipped cream and a twisted orange slice.

- Chocolate & Vanilla, Sharon Tyler Herbst

Nutritional information per serving: 521 cal., 31 g fat (18 g sat.), 272 mg chol., 53 g carb., 7 g pro., 3 g fiber, 288 mg sodium

Orange and Carrot Salad

Serves 6

3 oranges

1 pound, 2 ounces (about 4) carrots, julienned

2 tablespoons lemon juice

1 teaspoon ground cinnamon, plus extra to serve

1 tablespoon superfine sugar

1 tablespoon orange flower water

Small mint leaves, to serve

* Cut off tops and bases of the oranges.

* Cut the rind off using a sharp knife, removing all traces of pith and cutting through the outer membranes to expose the flesh.

* Holding orange over a bowl to catch juice, segment the oranges by cutting between the membranes.

* Remove seeds. Place the segments in the bowl, cover and refrigerate.

* Squeeze remains of the orange to extract all the juice into another bowl.

* Put the carrots in the bowl with the orange juice.

* Add lemon juice, cinnamon, sugar, orange flower water and a small pinch of salt. Stir well to combine.

* Cover and refrigerate until needed.

* Just before serving, drain off the accumulated juice from the oranges and arrange the segments around the edge of a serving dish.

* Pile the shredded carrots in the center and top with the mint leaves.

* Dust oranges lightly with a little of the extra cinnamon.

- The Spice Bible, Jane Lawson

Nutritional information per serving: 76 cal., 0 fat, 0 chol., 18 g carb., 1 g pro., 4 g fiber, 58 mg sodium