Disney Rose Petal Salad Recipes

Steps:

• IF you have them available the recipe calls for 6 tangerine blossoms as an optional ingredient.
• Fill sink or large dishpan with cold water and immerse lettuce dipping head up and down in water.
• Remove and let drain upside down on towel for a few minutes. Cut out core and set aside.
• Place roses in water repeat as for lettuce. Drain cut off stem end. Set aside.
• Peel tangerines and cut in 6th crosswise.
• Remove seeds and set tangerines aside.
• Cut lettuce heads in half and place on chilled salad plates. Place tangerine on the lettuce. Sprinkle with Rose petals. Garnish with watercress and tangerine blossoms.
• Chill until serving and serve with favorite dressing.

Steps:

• Brown quail in butter, sprinkle with salt and pepper to taste.
• Remove petals from roses and grind with anise in a mortar.
• Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
• Drain and puree.
• Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
• Salt to taste.
• To thicken, use 2 tablespoons corn starch.
• Strain through a fine sieve and add no more than 2 drops of rose oil.
• As soon as all seasonings have been added remove from heat.
• Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish.
• Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.

Steps:

• Cover the raisins in water to plump for about 30 minutes. Drain.
• In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
• Season to taste with salt and pepper.
• Refrigerate for 1 hour.
• Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.

Steps:

• In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint. Fold in the cucumbers and season with salt to taste.
• Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves. Drizzle with a generous amount of olive oil and serve immediately.