orange blossom water: 17 posts

Orange blossom or orange flower water is a by-product of orange blossom oil distillation. It’s widely used in drinks and desserts in the Middle Eastern, Moroccan and Mediterranean cuisines. It has a wonderful sweet and green flavor. My favorite brands are Mymoune and Cortas. Orange blossom water is available from the Middle Eastern and Greek stores, online from Kalustyan’s, ParthenonFoods.com, and Amazon.com (in Europe, Amazon.de carries a wide selection of orange blossom waters, as do most pharmacies and supermarkets). Most gourmet markets offer a selection of floral waters.

Two Orange Salads Against Winter Blues

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My appreciation of citrus fruit came not because of its taste but rather its aroma. As a child I shied away from acidic flavors and even the sprinkling of sugar over the orange slices my mother would prepare did not endear me to their sting of tartness. It was not until I started helping in the kitchen that I discovered the fragrant excitement of citrus zest. A grating of lemon peel over grilled chicken uplifted a familiar dish. Candied orange peels folded into oatmeal made my daily breakfast more memorable. Slowly I grew to love the acidity and to welcome the way it made other flavors shimmer. As I explored more, I discovered the pleasant bitter taste of pomelo, the floral richness of mandarins, the sultry complexity of Seville oranges and the piney sweetness of kumquats. Thanks to the constant development of new hybrids, the citrus family is large and varied, so I can make up for the years of shunning oranges as a kid.

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Persian Orange Blossom Cookies : Scented Baking

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The writer Jean-Anthelme Brillat-Savarin once said, “Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and chimney is the nose.” I first heard this quote from Michelle Krell Kydd, who puts this philosophy into her deeds. Michelle organized the James Beard Foundation event with chef Bill Yosses and perfumer Christophe Laudamiel, during which the relationship between flavor and fragrance were explored in depth. As Michelle reflects, “Smell and taste hit us where we live—in memory and emotion, in the past and in the present, all simultaneously. This is what makes these particular senses so powerful.” Given the close link between the two senses, the discoveries one makes into the realm of cuisine translate into olfactory appreciation and vice versa. As an example from my own experiences, the beautiful note of bitter chocolate woven into Serge Lutens’s Borneo 1834 prompted me to create a cake that allowed the bitterness of chocolate to stand out. Similarly, a Thai basil stir-fry with bean sprouts had me craving a scent that pairs the lemony clove verdancy of this fascinating herb with vegetal musk. One passion never fails to feed another. …

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  • Alityke in Summer Cologne for Winter: Summer perfumes in winter? Why yes! Guerlain Aqua Allegorias performs beautifully. Pamplelune becomes even more bitter & almost cold on the nose, sort of like breathing the twinkling frozen air.… January 16, 2022 at 2:22pm

  • Ciara in Summer Cologne for Winter: I have found myself wearing Oyedo by Diptyque lately. The uplifting scent has been very invigorating for the wet, gray days. This scent for me was instantly appealing, but when… January 16, 2022 at 2:06pm

  • Alityke in Summer Cologne for Winter: Oh how I adore Cristalle EdT. Yes it did disappear, even from the Chanel websites. I certainly contacted Chanel & demanded it be brought back. In the meantime I bought… January 16, 2022 at 2:04pm

  • Victoria in Summer Cologne for Winter: I like the idea! I can’t think of any bath oil with a strong galbanum accord, unless Chanel No 19 has bath products. My sense is that it’s best to… January 16, 2022 at 11:22am

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