One of the easiest and most effective ways to elevate a simple dessert to epicurean heights is to add a brightly colored, brightly flavored dessert syrup. Top notch dessert chefs frequently use this strategy.

One of the most memorable examples of this for me was the following dessert served at Quinn’s in Seattle: a perfect chevre panna cotta accompanied by both rhubarb and basil syrups.

You can serve a dessert syrup over ice cream or gelato, alongside panna cotta or baked custard, with tea cakes, or as the key flavoring of an Italian soda, lemonade, or limeade (recipe below).

They can also be delicious with savory dishes, such as alongside creamy cheeses served with baguette crisps. You can make them more or less sweet, as needed.

In this rhubarb dessert syrup, caramelized sugar adds an interesting complexity to the otherwise straightforward sprightliness of the rhubarb (or strawberries if you choose that variation). And rose petals, although not strictly necessary, add a subtle floral note that complements the rhubarb perfectly.

Rhubarb Rose Petal Caramel Syrup

There is something magical about the addition of a surprising and complimentary flavor element to an otherwise standard dessert. Fresh fruit syrups elevate nearly any dessert to elegant heights. Add caramel and the effect is out of this world.

Ingredient Note I love the subtle dimension that rose petal lends to rhubarb. However, the sauce is also delicious without it. Or try the fresh ginger, lemon verbena, or lavender variation below.

3 cups chopped rhubarb
½ cup water
1 tablespoon dried rose petals, optional

1½ cups sugar
½ cup water

1. In a small saucepan, add the rhubarb, water, and rose petals and bring to a simmer. Cook for about 2 minutes, until the rhubarb is very soft. Remove from the heat and reserve.
2. In a dry, heavy saucepan, cook sugar over moderate heat, stirring occasionally with a silicon spatula, until melted. Then cook, without stirring, swirling pan, until a golden caramel color.
3. Remove pan immediately from the heat and carefully (stand back) add water and chopped rhubarb (caramel will steam and harden).
4. Return pan to heat and simmer the sauce, stirring, 10 minutes, or until caramel dissolves.
5. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and
6. cool completely.
7. Sauce may be made up to 4 days ahead and chilled, covered. Bring to room temperature before serving.

Makes about 2 cups.

Variations

Rhubarb Fresh Ginger Caramel Syrup

• Substitute 1 tablespoon chopped fresh ginger for the rose petals at Step 1.

Rhubarb Lemon Verbena Caramel Syrup

• Substitute several fresh lemon verbena leaves for the rose petals at Step 1.

Rhubarb Lavender Caramel Syrup

• Substitute 1 teaspoon dried lavender for the rose petals at Step 1.

Strawberry Rose Petal Caramel Syrup

• Substitute fresh, stemmed and chopped strawberries for the rhubarb.

Rhubarb Rose Petal Limeade

In case you have any Rhubarb Rose Petal Caramel Syrup left over, this is a delicious way to use it.

4 ounces cold water
3 ounces Rhubarb Rose Petal Caramel Syrup
2 ounces freshly squeezed lime juice
ice cubes

1. Add water, syrup, lime juice, and a handful of ice cubes to a cocktail shaker, seal with the top of the shaker, and shake vigorously until the shaker feels extremely cold.
2. Taste and adjust acidity, sweetness, and intensity levels by adding one or more of the three key ingredients.
3. To serve, pour into a chilled 10-ounce glass.

Serves 1.

Be Kind and Leave a Comment

I love hearing from you! If you have read this far, please be kind and leave a comment. Include your blog URL and CommentLuv will automatically link back to your most recent blog post. It is always fun to see what you are cooking and to leave a comment for you as well. I appreciate your support more than I can say. Blessings…Susan

Copyright 2011 Susan S. Bradley. All rights reserved.

Long, long ago, in a far, far away land (okay, it was Phinney Ridge near the Woodland Park Zoo in Seattle), I was the co-owner of a cheesecake business called the Uncommon Cheesecake. My partner and I baked the most extraordinary cheesecakes I have ever tasted, before or since: Grand Marnier with Bitter Orange, Candied Ginger, and Café Mocha to name a few I can recall.

Our flavor combinations were fantastic, but the thing that really set our cheesecakes apart was the fact that we did not over bake them. Nearly every recipe on the planet tells you to over bake your cheesecake. Don’t do it. It’s not required for safety reasons and it is guaranteed to ruin the finished texture of the cheesecake. Likewise for all convoluted processes, such as setting the cheesecake in a pan of water. It’s not necessary.

Dry, gummy, gritty textured cheesecake is the result of–yes, I’ll say it again–over baking. It’s just that simple. Use a solid formula (such as below), don’t over bake, and your cheesecake will be perfection. I promise.

My cookbook, Pacific Northwest Palate, Four Seasons of Great Cooking, features a simple version of this seasonal blueberry cheesecake, which is a league beyond the canned blueberry, graham cracker concoction I grew up with–and adored.

This newest version, however, is even better than that much improved version. I love the way all of the flavors combine here to create a harmonious whole, far greater than the sum of its parts. Blueberries, lime, and rose petals are a marriage made in heaven.

However, if you are not accustomed to the flavor of rose petal in tea, cookies, and desserts, you might want to use the lesser amount specified in this recipe. Rose petal is a dominant flavor and can easily over shadow the more subtle flavor of blueberries.

Blueberry, Lime & Rose Petal Cheesecake

To keep the pastry crumbs crisp, this dessert is slightly deconstructed. Most of the crumbs are served alongside, rather than under, the cheesecake. An added benefit of this plating method is that you can have as much of the pastry crumbs as you like. I like lots. J

Toasted Almond Pastry Crumbs

1 cup King Arthur all-purpose flour
1 cup toasted whole almonds
1 cup brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

10 tablespoons unsalted butter, chilled, cut into 10 pieces

Cheesecake

1 pound fresh blueberries (about 3 cups)
1/2 cup sugar
finely grated zest of 1 large lime

1/2 cup fresh lime juice

1 tablespoon cornstarch

½-1 teaspoon rose petal extract (the greater amount creates a pronounced rose flavor)

Fresh Blueberry Lime Sauce, optional

1. Lightly coat a 9-inch springform pan with vegetable spray. Reserve.
   
2. To make Toasted Almond Pastry Crumbs, combine the flour, almonds, brown sugar, cinnamon, ginger and cloves in a processor fitted with the steel knife. Pulse to finely grind the nuts.
   
3. Add the butter and pulse briefly just until the mixture begins to resemble fine crumbs.
   
4. Remove the crumbs from the work bowl and distribute evenly over the bottom of an edged baking sheet.
   
5. Bake at 400° for about 30-40 minutes, redistributing the crumbs several times to prevent overbrowning.
   
6. Remove from the oven and allow to cool on the pan.
   
7. Crush ½ cups of the cooled pastry crumbs and sprinkle over the bottom of the springform pan.
   
8. Crush or crumble the remaining pastry crumbs. Seal in an airtight plastic bag or container and reserve.
   
9. Using a processor or a stand mixer, beat the cream cheese and sugar until smooth, about 2 minutes.
   
10. Blend in the eggs and vanilla to a creamy consistency.
    
11. Pour the cream cheese mixture slowly over the pastry crumbs in the springform pan, so as not to mix with the crumbs.
    
12. Bake the cheesecake in a 350° oven for 25-30 minutes, just until the outer edges begin to puff only slightly. The center will not appear set. The cheesecake will continue to cook after it is out of the oven. (You know you over-baked the cheesecake if it has a grainy texture after chilling. It should be completely smooth and creamy.)
    
13. Remove from the oven and let cool for at least 30 minutes.
    
14. To make the blueberry topping, in a large saucepan, combine the blueberries, sugar, lime zest, lime juice and cornstarch, and mix well.
    
15. Bring to a full simmer to activate the cornstarch. When the liquid turns glossy, remove from the heat. Let cool for 10-15 minutes only.
    
16. Top the cooled cheesecake evenly with the sauce, let cool thoroughly, then cover with a domed piece of foil, and refrigerate for at least 6 hours or overnight.
    
17. To serve, drizzle Fresh Blueberry Lime Sauce, if using, on the bottom of each serving plate. Arrange a slice of cheesecake on top of the sauce and spoon two small mounds of toasted almond pastry crumbs on either side of the cheesecake.
    

Long long ago and far far away, I was a partner in a cheesecake company called, The Uncommon Cheesecake. We made the most incredible cheesecakes, ultra creamy (NOT dry, gummy New York style) in interesting flavors for the time: Grand Marnier, Cappuccino, and Candied Ginger to name a few.

We did not make white chocolate cheesecake, however. Then one day my step-dad, DaddyMike, sampled a prototype in a Northwest restaurant and liked it so much that he asked me to “figure it out” for his birthday celebration. After playing around with the amount of white chocolate a bit, I perfected it to his satisfaction. He says this is the best cheesecake in the known world.

The original was topped simply with white chocolate shavings, but for Valentine’s Day this year I am adding a raspberry rose petal topping. It really sends the dessert over the moon for me. I mean: Raspberries! White Chocolate! Rose Petals! Together!

I will try it out on DaddyMike when he and Mom head back to the Northwest from the Southwest this spring. Yup, they’re a couple of those lucky SnowBirds. But you’re going to feel lucky too when you’re eating this cheesecake.

Luscious White Chocolate & Raspberry Rose Petal Cheesecake

This is a creamy-style cheesecake. It should not be dry, gummy, or grainy, which is the result of over baking. Trust the baking times specified below. They are correct and will give you perfect results.

SERVING NOTE This cheesecake is really rich. DaddyMike can eat the whole thing, but most people prefer a slender slice.

¼ cup fine, dry, chocolate cookie crumbs (Mexican Hearts of Fire Cookies are great here)

1 tablespoon unsalted butter, melted

two 8-ounce packages cream cheese

6 tablespoons sugar

2 large eggs

6 ounces premium white chocolate (I used E. Guittard white chocolate wafers)

2 cups sour cream

½ cup sugar

1 teaspoon vanilla extract

Topping

½ cup premium raspberry jam

2 tablespoons Chambord liqueur, or other raspberry-flavored liqueur (or fruit juice)

1 teaspoon rose flower water

Garnish

2 ounces premium white chocolate

1.To make the cookie base, put the cookie crumbs in a small bowl and stir in the melted butter.

2.Sprinkle the cookie crumb mixture on the bottom of a 10-inch springform pan, removable-bottom cake pan, or divide between four 1½-cup capacity heart-shaped springform pans. The crumb coating will look sparse. That’s intended.

3.To melt the white chocolate, put the chocolate in a small glass bowl and microwave for 30 seconds. Stir with a wooden chopstick or handle of a spoon and if the chocolate does not melt fully, continue microwaving in 10-second increments until the chocolate is creamy. This should not take longer than 50 seconds or so.

NOTE White chocolate cannot tolerate the same degree of heat that dark chocolate can. If it is overheated, it will turn granular.

4.To make the cheesecake batter, in the workbowl of a processor fitted with the steel blade, process the cream cheese with the sugar until completely smooth.

5.Add the eggs and melted white chocolate and pulse to combine well.

6.Pour the batter into the prepared pan or pans and bake at 350º for 20 minutes for the large cheesecake and 15 minutes for the smaller cheesecakes.

7.Remove from the oven and let rest for 5 minutes. The cheesecake will not appear set; that’s as it should be.

8.To make the sour cream topping, while the cheesecake is baking, in a small mixing bowl, whisk the sour cream with the sugar and vanilla, and let set until the sugar is completely dissolved.

9.Slowly, so as not to disturb the cream cheese layer, pour the sour cream mixture over the top of the cheesecake or cheesecakes.

10.Return to the oven for 10 minutes for the large cheesecake and 8 minutes for the smaller cheesecakes. Remove, and let cool to room temperature on a wire rack.

11.Cover and chill for at least 6 hours and preferably overnight.

12.To make the raspberry topping, in a small saucepan, bring the jam just to a simmer, whisk in the liqueur until smooth, strain through a fine strainer, let cool just slightly, then spread on the chilled cheesecake or cheesecakes (still in the pan) to evenly cover the top. Refrigerate until the topping is set, about 1 hour.

13.To serve, remove the outside ring of the cheesecake pan, position the cheesecake on a serving platter.

14.Remove the outer ring of the springform pan or removable bottom cake pan and position the cheesecake on a doily-lined serving plate.

15.Grate the remaining white chocolate and sprinkle around the cheesecake.

16.Serve chilled. Use a serrated knife to cut slices from the large cheesecake.

Serves 8-12.

There’s More

Check out these additional CHOCOLATE recipes, which are part of the first annual Love Rules! celebration at LunaCafe (All Chocolate All Month):

Bittersweet Chocolate & Toasted Walnut Cookies Perfecta Mundo!

Mexican Hearts of Fire Cookies

Bittersweet Chocolate & Montmorency Cherry Morning Love Muffins

Luscious White Chocolate & Raspberry Rose Petal Cheesecake

Coming Soon

Smokin’ Hot Chocolate Pudding

Burnt Sugar & Rosemary Chocolate Tart

Chocolate and Cabernet Red Velvet Pound Cake

On the eighth day of Christmas, ¯¯ my true love gave to me ¯ … Green Tea and Rose Spritz.

In my search for wonderful flavor combinations, I developed a green tea and jasmine gelato this past summer and was knocked out by the gorgeous color and subtle, evocative flavor. I stumbled upon a reference to Matcha Green Tea Powder in one of the cooking mags and that sent me in hot pursuit of this interesting ingredient. I found it in a local Asian food emporium, in the tea aisle, naturally enough. A small packet of the magic green stuff set me back quite a bit (four ounces will cost you about $10.00) but as I was to find out, a little goes a long way.

That first batch of green tea gelato had WAY TOO MUCH matcha in it for anyone’s liking. I learned my lesson and used only a small amount of this intensely flavored powder in these elegant, crisp, and melt-in-your mouth cookies. I love the hint of rose petal here, but you can omit it or use jasmine instead if you like.

Green Tea and Rose Spritz

This elegant, distinctive pale green cookie has a fabulous texture and evocative flavor.

4 cups King Arthur unbleached, all-purpose flour

1 teaspoon baking powder

1 teaspoon fine sea salt

2 cups unsalted butter, cool room temperature (15 minutes out of the refrigerator)

2½ cups powdered sugar

1½ teaspoons powdered Japanese green tea (also calld matcha)

¾ teaspoon rose extract

2 large egg yolks, lightly beaten (1/4 cup)

Optional Decoration

colored sanding sugar or sprinkles

silver luster or edible glitter

1 egg white, lightly beaten

1. In a medium mixing bowl, sift the flour, baking powder, and salt together. Reserve.

2. Using a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together thoroughly, about 3 minutes. Blend in the matcha and rose extract.

3. Add the egg yolks and continue beating until creamy.

4. Add the flour mixture and mix very briefly, only until incorporated.

5. Put the dough into a cookie press and force the cookies out onto a parchment paper-covered baking sheet.

6. If desired, either sprinkle with sanding sugar, or brush first with a little beaten egg white and then sprinkle with sanding sugar. The latter method adds a shine to the top of the cookies and dissolves the sugar just a bit, which is a nice effect.

7. Bake on the middle rack of a 375° oven until set but not brown on top, about 10 minutes. The cookies should just be starting to color on the bottom. Remove from the oven and cool on wire racks.

8. After cooling completely, store in air-tight cookie tins, with rounds of wax paper between layers, in a cool location. These cookies keep for weeks and actually improve with age.

Makes about 9 dozen small cookies.

Come Back for More

Here is the LunaCafe Christmas 2008 Twelve Days of Christmas Cookies initial post and game plan with links to the following twelve cookies. Links can also be found in the right sidebar.

On the 1^st day of Christmas: Lily’s Swedish Vanilla Spritz

On the 2^nd day of Christmas: Orange Vanilla Sugar Cookies

On the 3^rd day of Christmas: Decidedly Lemon Teacakes

On the 4^th day of Christmas: Once in a Chocolate-Spice Moon Cookies

On the 5^th day of Christmas: Peppermint Stick Shortbread

On the 6^th day of Christmas: Lemon-Lime Clove Sugar Cookies

On the 7^th day of Christmas: Toasted Almond Black Cherry Shortbread

On the 8^th day of Christmas: Green Tea and Rose Spritz

On the 9^th day of Christmas: Almond Butter Poinsettia Cookies

On the 10^th day of Christmas: Lemon Orange Pecan Thumbprints

On the 11^th day of Christmas: Candy Cane Butter Cookies

On the 12^th day of Christmas: Ellen’s Swedish Pepparkakor

…