A Christmas Potpourri - Victoria Magazine
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Ingredients 12 ingredients
- 1 tablespoon Orrisroot chips
- 10 drops Rose oil
- 2 tablespoons Cloves
- 6 drops Cinnamon oil
- 3 cups Fresh juniper sprigs with berries
- 5 Whole dried rose blossoms
- 20 Assorted pinecones; painted gold
- 2 cups Red rosebuds
- 3 Three-inch cinnamon sticks
- 1 cup Bay leaves
- 1/4 cups Cinnamon chips
- 3 drops Pine oil
Method
Chef Wood
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- Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first one and put into a closed container to mellow for a few weeks, stirring occasionally. Place the potpourri in a dish and scatter the roses blossoms and cinnamon sticks on top.
- Victoria/December/90 Scanned & fixed by DP and GG on Nov 20, 1997
Plating
Cookware for this recipe
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Mixing bowl
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Wooden spoon