Groundhog in rose petal sauce

A recipe for these freezing days in late March:

12 roses
12 chestnuts
2 tsp. butter
2 tsp. cornstarch
2 drops attar of roses
2 Tbsp. anise
2 Tbsp. honey
2 cloves garlic
1 groundhog, preferably from Pennsylvania
1 pitaya

Brown the groundhog in butter.

Remove the petals carefully from the roses. Ground the petals with anise in a mortar. Remove the peels from the chestnuts.  Brown then in a pan, and then cook them in water.  Puree. Mince the garlic and brown slightly in butter; when it is transparent, add it to the chestnut puree along with the honey, the ground pitaya and the rose petals, and salt.

To thicken the sauce slightly, you may add two tablespoons of cornstarch.

Strain through a fine sieve and add no more than 2 drops of attar of roses. As soon as the seasonings have been added, remove sauce from heat.  Place groundhog on a platter, then cover with the rose sauce.

(Adapted from Like Water for Chocolate.)

Okay, I’m not suggesting that anyone actually cook the furball – he’s a furball, not a meteorologist – but brrrr, it’s cold.


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