Rosettes

Nordic Ware RosettesRosettes are crispy waffle treats baked in oil, using a Rosette Iron with interchangeable forms. You may decorate waffles with powdered sugar, whipped cream, jams or jellies. Fill patty shells with creamed vegetable, creamed meat, fish, chicken or sweetbreads. Or serve as a dessert, filled with sweetened fruit, ice cream, berries, or pudding.

Store rosettes in a loosely covered container to keep crisp. They’ll keep 2-3 days. To serve, reheat in a warm oven.

A rosette irons typically has a long metal handle with wooden hand-hold, to keep your hands away from the hot oil. The metal rod has a threaded end which the heavy cast aluminum alloy molds and forms screw onto.


Directions

Prepare the batter.
Place approximately 2″ of oil in deep fryer or saucepan.
Heat to 365°F.
Attach rosette mold to handle.

Instructions for Rosette Forms

Heat the rosette form in hot oil

Heat the rosette form by dipping it into heated shortening or vegetable oil (365°F) for about 10 seconds.

Dip the rosette form into the batter

Remove the form from the hot oil and dip it into the batter absolutely even to the top. No batter should go over the top of the form.

Dip the form in heated oil

Dip the form back into the kettle of heated shortening or oil.

Remove the rosette from the form

As soon as the batter starts to expand from the form, gradually lift it up and allow the rosette to drop off. When the rosette is brown on one side, turn to brown on the other side. Remove the rosette and drain on absorbent paper.

Instructions for Patty Shells

Heat the rosette shell in hot oil

Heat the shell form by dipping into the heated shortening or oil for about 15 seconds. Remove the form and shake off excess shortening.

Dip the rosette shell form into the batter

Dip the form into the batter absolutely even to the top. No batter should go over the top of the form.

Dip the rosette shell into the pan of hot oil

Dip the shell back into the pan of shortening or oil.

Removing the shell from the form

As soon as the shell is formed and begins to brown slightly, lift the iron and allow the shell to cook in the hot shortening. When it is brown on one side, turn to brown on the other side. Remove the shell and drain on absorbent paper.


Helpful Hints When Making Rosettes

Use a thermometer specifically made for the high oil temperatures. A deep fry thermometer that can remain in the oil works best, so you can continually monitor the temperature and adjust as needed. If temperature is not maintained, patties or rosettes become soggy and greasy, and will not brown.

Use oil that will withstand the high temperature for prolonged periods of time, such as canola or peanut oils.

Season the molds before using for the first time. Following the basic instructions in our Seasoning tutorial, you’ll get the best results by putting them on a pan or cookie sheet in the oven, or, alternately, by keeping them dipped in 350°F oil for about 15 minutes.

If tinted shells are desired, add 1 or 2 drops of food coloring to the batter before frying.

To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using.

Important: Do not cover entire mold with batter, or the cookie will get stuck on the mold. Only allow the batter to cover 3/4 of the way up the mold.

If excess batter adheres to the top of the mold, use a knife to remove the excess, then cook as usual.

If the batter does not adhere to the mold, check the temperature of the oil. For best results, keep the oil at 365°F.

Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. If needed, re-crisp in minutes in a 300°F oven.

Rosettes are also great for decorations and ornaments.


Rosette Recipes

Hostess Rosette Waffle and Patty Recipe

2 lbs shortening for frying
1 cup sifted enriched flour
1/2 cup evaporated milk
1/2 cup water
1 tsp sugar
1/2 tsp salt
1 egg, unbroken.

Sift flour before measuring. Mix milk, water, sugar, salt and egg together. Stir slowly into flour, then beat until smooth. The batter should be smooth and about as thick as cream.

This recipe is sufficient for about 60 rosette waffles, which will remain fresh and crisp if kept in a tightly covered can. They may be reheated in a warm oven.

Basic and Beer Recipe

1 cup flour
1/2 cup evaporated milk
1/2 cup water for Basic Recipe
or 1/2 cup beer for Beer Recipe
1 teaspoon sugar
1/4 teaspoon salt
1 egg, unbeaten

Sift flour before measuring.
Mix milk, water or beer, sugar, salt and egg together.
Stir slowly into flour, then beat until smooth with rotary beater or electric beater at medium speed.

Cup ‘N Chip Recipe

Decorated Rosettes2 cups cold water
1 full box cornstarch
3 eggs
1-1/2 cups flour
1-1/2 cups sugar
1 teaspoon vanilla extract

Sift flour before measuring.
Mix water, cornstarch, eggs, sugar and vanilla together.
Stir slowly into flour, then beat until smooth with rotary beater or electric beater at medium speed

Grandma McKay’s Special Batter Recipe for Shells

Compliments of Kitchen Supply Company. Makes 100 crunchy, crispier medium-size shells and rosettes.

2 cups cold water
1 lb. cornstarch (full box)
3 Eggs, beaten
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 tsp vanilla extract

Mix all ingredients together with wire whisk, blender or food processor until smooth.
Follow directions for making rosettes below.

Recipe for Creaming Fillings

Melt in a saucepan 1 tbs shortening.
Blend in 2 tbsp enriched flour, 1/2 tsp salt, a few grains of pepper.
Stir in 1/2 cup water or vegetable liquid or meat broth.
Stir and boil 2 minutes.
Then stir in 1/2 cup evaporated milk.

Add to sauce at serving time, 2 cups drained, cooked vegetable*, cooked or canned diced meat or flaked fish. Heat thoroughly but do not boil. Serve at once. Serves 4.

*Cabbage, carrots, corn, green beans, lima beans, eggplant, mushrooms, onions, potatoes, peas, cucumbers, radishes, wax beans, or a mixture of these can be used.

Rosette Irons

Rosette Irons


Image credits: Rosette cookies by Nordic Ware