The flavor of roses creates a special
lemonade. Photo courtesy Fentiman’s.

Not your conventional soft drinks, the products are infused with botanicals and go through a slow, natural fermentation and blending.

For a special soft drink for Valentine’s Day—for everyone from foodies to kids—we like Fentiman’s Rose Lemonade. It’s made with rose oil from the world-famous Rose Valley in Kazanlak, Bulgaria.

If you can’t find it, make your own rose lemonade by adding a bit of rose oil or rose water to a conventional fresh-squeezed lemonade recipe. (You can turn it into a cocktail with gin, tequila or vodka.)

Like Middle Eastern cuisine? Rose is a popular flavor in the Middle East, in beverages, desserts and confections. Make rose lemonade or rose-flavored club soda to serve with the cuisine.

If you purchase a bottle of rose oil (rose extract), a little goes a long way. The beautiful floral bouquet and flavor can also be used in cakes and icing. Artisan chocolatiers have been adding it to ganache; mixologists use it in cocktails. If you enjoy playing with ingredients, get a bottle.

One serving has just 160 calories (45 from fat). Serve with a vinaigrette-dressed salad. Use raspberry vinegar and garnish with a few fresh raspberries for a Valentine’s Day touch. Enjoy with a glass of rosé.

Then dig into that chocolate!

TILAPIA TOMATO BASIL FILLETS

Prep Time: 15 minutes
Start to Finish: 35 minutes
Yield: 4 servings

Ingredients

• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 2 teaspoons olive oil
• 4 tilapia fillets, about 1/2 inch thick (1 lb)
• 3 tablespoons chopped fresh basil leaves
• 1/2 teaspoon salt

Low-calorie, healthy and festive. Photo
courtesy Muir Glen.

• 1/4 teaspoon lemon-pepper seasoning (if you don’t have any, just use fresh-ground pepper)
• 1 can (14.5 oz) diced tomatoes, drained (use the liquid in another recipe)
• 3 tablespoons shredded or grated Parmesan cheese

Preparation
1. Heat oven to 400°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
2. In a shallow dish, combine lemon juice, peel and oil. Dip fillets into lemon mixture, turning to coat. Place in baking dish.
3. Sprinkle basil, salt and lemon pepper over fillets. Spoon tomatoes over fillets. Sprinkle with cheese. Cover with foil. Bake 15 to 20 minutes or until fish flakes easily with fork.

Add as many basil leaves, bean sprouts, and scallions as you like (photo © Simon Gurney | Dreamstime).

Last night on “Top Chef,” contestant Dale Talde won the fondue Quickfire Challenge with his adaptation of the Vietnamese soup, phö (pronounced fuh).

Phö is a symphony of flavors—one of the world’s great soups. It is a complex and flavorful beef broth seasoned with cardamom, chile, cinnamon, clove, coriander, fennel, ginger, onions, and star anise.

The broth is piled high with stewed beef, rice noodles, basil, bean sprouts, cilantro, and scallions, and is topped off with fresh lime juice squeezed at the table. The ingredients create a heady aroma and flavor.

Hearty enough to be served as a main course for lunch or a light dinner, the Vietnamese enjoy phö for breakfast. It’s a winner any time of the day.

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