Here is a photo of the Rose Petal Jelly. I made it without strawberries, found a great recipe on a really good french food blog toquetoques.com

To make it, I used Rose Bud Tea that Dave brought me from China last year. It turned out beautiful as you can see, but I haven't tasted it yet....

Using the tea got me to thinking that a Jasmine Jelly may be a lovely idea.

Strawberry Season

We went strawberry picking the other day, my Mom and I, as has become our summertime tradition. So for the last few days I have been making all things strawberry! Strawberry jam, strawberry wine spritzers, strawberry sorbet, and today I'm going to try a strawberry rose petal jam. I'll post it as soon as I'm done....if it's any good.

Tarte a la Moutarde

Here's an easy little recipe, actually more of a suggestion, for a Tarte a la Moutarde. In my opinion the tomato is really the star here, but the French call it a mustard tart....

All you need to do is thaw and roll out a sheet of good puff pastry (try to find one that uses real butter) onto a parchment lined baking sheet, spread it with a thin layer of dijon mustard (regular or grainy), slice up a ripe tomato and lay it out on the mustard slicked pastry, chop up a bit of fresh basil if you have some and sprinkle it over top, lightly sprinkle some good, coarse sea salt, and grate a bit of parmesan cheese over top. Fold the edges over to create a nice, thick edge and pop it into a 375 degree oven for 20 minutes or until golden.

Cut into squares so that each square has a round of tomato and serve as an appetizer.