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Rosettes

Rosettes

What do you do on a holiday when you notice you have a little extra time to observe? In our house, someone usually notices a cupboard or drawer in the kitchen needs to be sorted out! While putting away some utensils, Erik launched into an organizational cleaning spree and discovered a Swedish rosette and timbale set that is over 30 years old! He and I have never had them before but my older brother and sister remember my mom making them! So for a breakfast surprise this morning, he made the fried rosette cookies!

Who knew that rosette cookies were so delectable in the morning?! Once he figured out the process and timed it perfectly, he produced lots of the lacy cookies!  When you make these, be patient with the process. If the batter does not stick to the irons, they are not hot enough. If the batter partially cooks and does not stick, just scoop it out onto a paper towel and throw away.

I’m not sure why the cookies are called rosettes, but the name reminded me of “Everything’s Coming Up Roses” sung by Rosemary Clooney. Check it out!

Rosettes

Ingredients

  • 1 1/3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 2 dashes allspice
  • 1 cup skim milk
  • 2 tablespoons half-and-half cream
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 5 cups canola oil

Instructions

  1. Put several thicknesses of paper towel on a flat pan.
  2. In a medium bowl combine flour, salt, sugar and allspice.
  3. In a separate medium bowl whisk together skim milk, half-and-half cream, vanilla and eggs.
  4. Add wet ingredients to dry while whisking to combine.
  5. Pour batter into a wide shallow bowl.
  6. In a heavy sauce pan, heat oil to 375°. Screw rosette irons onto each arm on the handle. Insert irons in hot oil for 2 minutes. Let oil drip for 3 seconds then immediately insert just below top of individual irons in the batter. Do not cover irons in batter.
  7. Quickly insert irons in oil for about 30 seconds.
  8. Rosettes should pop off.
  9. Once you figure out the timing of heating the irons in the oil at the right temperature for 30 seconds to 1 minute in between each set and let oil drip off for 3 seconds then dip quickly in the batter then immediately put irons in the oil, you will have success!
  10. Drain on paper towels.
  11. Sprinkle with confectioner’s sugar. Serve immediately.
https://www.jazzymorsels.com/rosettes/

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!