Paula Wolfert's recipes for desserts and pastry appear very challenging, for the most part. Though they sound fabulous, they demand both skill and time from the cook or baker. I now have two of her cookbooks, one on Moroccan cooking, one on the Southwest of France. Though I would love to taste her delicious-sounding desserts, I don't seem to have the courage to try making them.
where we ate last April (shown at right), though it may have used orange-flower water rather than rose water. It included a few strawberries, which were in season then.
This was my first time ever using rose water, though I believe I have tasted it in North African and Middle Eastern dishes in restaurants. It has an incredibly intense and very rose-like aroma, and as I have read to do, I used it very sparingly. After we ate, I offered my guests each the opportunity to savor the aroma from the rose-water bottle.
Here's the not-at-all-ambitious first course for the dinner we served to guests this evening.