Smoked Quail with Rose Glaze, Gluten-free

Roses have been a lure representative of love and seduction for centuries. Dating back to ancient times, potions made of roses have been associated with love spells and enchantments. When added to potions and recipes, it was believed rose petals evoked dreams of one’s own true love. Perhaps that is why many view the simplicity of a single long-stemmed red rose as the icon of true love. Roses have been long associated with the Goddess and they are believed to attract faeries to the gardens in which they grow. The correlation between roses and sacredness carries through the Middle Ages, when rose hips were used by those of the Catholic faith to create rosaries, an object utilized to count the number of their prayers.

It was during our trip to England last year that I became acquainted with a deep appreciation for these beautiful flowers. They lined medieval courtyards, climbed along stonewalls, surrounded the perimeter of horse pastures and grew out of nearly any type of crack in full vitality. Decrepit tombstones lay hidden among grandmother climbers barely indecipherable beneath the blossoms and foliage. I came to know and love these flowering plants and my experience melted away the “Hallmark” association I had gleamed through exposure within the U.S. marketplace. Images of crones sipping tea in a rose garden conjured up forgotten fairy tales of my childhood long past and the fascination and magic of this Rosaceae came alive within my understanding.

Roses have a vast history of medicinal uses and each plant part offers a unique application. Rose hips are not actually fruits, but the containers encasing the fruit of the plant. These, and all fruits of the species within this family, offer high levels of vitamin C, which is helpful in preventing and treating scurvy, aids constipation, is a useful diuretic and effectively addresses various urinary problems. Rose hips contain up to 60 times more vitamin C than do oranges, which lends to their tartness. The leaves and petals have a comforting effect, and when consumed as a tea, can reduce fever, cleanse toxins, relieve rashes and reduce inflammation. Roses are also believed to help boost one’s immunity and prevent infection through their powerful purification properties. Infusions with roses are useful in treating and preventing colds and flu, sore throats, easing bronchial congestion and are useful in balancing bacteria in the digestive system. Roses are additionally useful in treating lethargic liver functions and headaches associated with the condition, insomnia, diarrhea, depression and fatigue. Rose petals are well reputed for treating various conditions relating to women’s health issues, relieving congestion of the female reproductive system, decreasing fluid within the urinary tract to reduce pain associated with heavy menstruation, stabilizing erratic cycles, treating issues of infertility and increasing sexual desire.

Culinary uses of roses span many cultures. Rose hips can be used in the preparation of soups, stews, teas, purees, jams, marmalades, extracts and oils.  The extracts are often used in supplements and in making syrups. I have seen recipes incorporating roses into sauces, baked goods, desserts and puddings and candies. Many Middle Eastern cultures, for example, utilize roses within their cuisine. There is a fabulous scene in the Mexican film, Like Water For Chocolate, overtly conveying a wonderful metaphor for the passion and love associated with roses and how it may be channeled into culinary fusion. Beyond a beautiful and aromatic flower, roses are a versatile, delicious and valuable contribution to our daily palate.

Upon our return from the English countryside, I was inspired to plant a rose bush. I wanted one of flowering white blossoms, just as that which had scented and lined the Ebblesway Courtyard where we lingered upon summer nights, marveling at the vast open sky, viewing rolling hills and making wishes upon what seemed magical stars. Our hosts were gracious, warm and we count them among our circle of extended friends. As I write this today, the bristly, bare root rose bush we planted last winter is beginning to grace our garden with a shower of lovely white blossoms. How perfect that is…

Smoked Quail with Rose Glaze, Gluten-free

2 fresh quail, each split in half (Game Hens are a reasonable substitution)

2 t. rose water + 1-2 t. for the glaze

1 t. lavender-infused vodka

1 T. sherry fino

½ t. sea salt

¼ t. fresh ground organic pepper

1/3 t. fresh organic thyme leaves, chopped

1/3 t. fresh organic rosemary leaves, chopped

1/3 t. fresh organic lavender leaves, chopped

1/8 t. turmeric

2.5 oz. pomegranate molasses

1 T. port (¼ c.)

1-2 T. organic brown sugar

½ small organic shallot, very finely sliced

Quail (or Game Hens):

Split the birds in half, then rinse and place on dish.  Sprinkle with 2 t. of rose water and lavender-infused vodka then add the salt, pepper, turmeric and ½ of the herbs. Allow the birds to marinade for at least an hour.

Prepare your grill or smoker. The flavors meld nicely with the rose glaze when the meat is smoked. We smoke our meats in our grill using Smokehouse Hickory Natural Wood Pellets, then grill to finish off the cooking. The taste is incredible and well worth the effort.

Rose Glaze:

Sprinkle the other half of the herbs in a small saucepan with a dash of turmeric. Turn the heat to medium and add the pomegranate molasses, port, honey, shallot and 1 t. rose water. Boil on medium-high heat stirring frequently to prevent it from boiling over. Keep this pace for about 10-15 minutes, until a thin syrup-like reduction is achieved. This is where I add the additional 1 t. of rose water, stirring to combine. You may want to carefully taste the glaze first (use care, as the glaze will be very hot) as to ensure the flavor meets your satisfaction; if too tart, add some honey, if you desire more rose flavor, a bit more rose water – this is really a matter of preference. I like the potent rose flavor. Remove from the heat and allow to rest; the glaze will thicken slightly as it cools. Decant glaze to quail before serving.

Add a touch of elegance and by sprinkling organic rose petals around the Quail when you serve it.  This would set the perfect tone for an anniversary or Valentine’s Day dinner…

These are lovely served with wild rice and sautéed greens or a fresh green salad. A nice Voignier would compliment, or perhaps some Honey Mead or French Cider.

Bon appétit!

©2010 Taylor Donovan

source: www.taylorstable.com