Posted by Gail Blain Peterson at 6:21 AM Friday, February 11, 2011
Rosettes......My Grandmother-in-law and her daughters (known at *The Aunts*) made these every year at the holidays. I had never made them and being non-norwegian I really haven’t eaten that many of them either. I do own an iron though. I picked it up years ago at a garage sale with the intention of making them, but I never had. I am not so fond of frying....that was my excuse.
Flash forward to NOW…the theme for our church Valentine’s Supper is Snowflakes. Guess what I was asked to make?! SERIOUSLY?! I could make some beautiful snowflake cut-out cookies....my thought was to dip the little edges in white chocolate and then edible glitter. No, the sweet lady organizing things wanted rosettes. I agreed to make them....probably not with the right attitude but I did say I would. She even provided me with an easy enough looking recipe from Taste of Home. They are really pretty!
So I dug out my iron. Nothing that looks like a snowflake.
So I found a snowflake attachment on Amazon. So now I have the equipment I needed and a recipe and really no desire to make these. I went in search of a tutorial on making rosettes since Grandma isn't around to call anymore and I surely needed some inspiration. I found this post at Left Handed Chef. He had my attention when I saw that he used a cast iron skillet to fry them. GREAT step-by-step tutorial. The rosettes turned out beautiful and hopefully will be the hit of the dinner tonight...and if not, I learned a lot about making rosettes and I just might add them to my Christmas goodie routine...both my family and Grandma B. would be pleased with that! Miss you Grandma B.
1 cup milk
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
Oil for deep-fat frying
In a small bowl, beat the eggs, milk, sugar and salt. Add flour; beat until smooth. In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to 375°. Place rosette iron in hot oil for 30 seconds. Blot iron on paper towels, then dip iron in batter to three-fourths the way up the sides (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving. Yield: about 2-1/2 dozen.
Sharing at Foodie Friday, Feasting in Fellowship Friday and Potluck Sunday!