Orange blossom: the truffle oil of sweets?

I bought some Orange Flower Water to make drinks with, but have used it in a couple of dishes, most recently in a baked French toast that, if I may say so, absolutely killed. My feeling is that it's powerful, but dangerous. It can add that sense of exoticism, but also runs the risk of turning the dish into an unpalatable mouthful of floral scents. What have you used it for, and how did it turn out?

Walt

Yes.....a bottle in the cabinet for years....used very occasionally for drinks --lassi or for baking....in filling for cannoli or cassata or ricotta fritelle [ never realized the theme here...all with ricotta plus orange blossom and or orange zest ]

I bought some Orange Flower Water to make drinks with, but have used it in a couple of dishes, most recently in a baked French toast that, if I may say so, absolutely killed. My feeling is that it's powerful, but dangerous. It can add that sense of exoticism, but also runs the risk of turning the dish into an unpalatable mouthful of floral scents. What have you used it for, and how did it turn out?

Walt

Interesting...I'm guessing that maybe you used a 9 x 13 dish for the baked French Toast? How much Orange Flower Water did you use and was it mixed in with an egg mixture?

Oh, I also thought of creme brulee. That turned out really well.

Karen, I had about teaspoon, maybe less, in two cups of milk and two eggs, for a pound loaf of bread. Cut 1 inch thick, it filled an 11x15 pan. The four of us ate all but one slice...

Walt

I add it to rice pudding along with some pistachio and I'm transported to the orient

[Jenise]

I bought orange flower water about three years ago for something. Oddly, I don't remember what I used it for other than that it was middle eastern in nature, and I must not have been impressed as I haven't had any strong inclination to use it again since. To me it seemed like more of a good baking ingredient.

In parts of Beirut, Damascus and Jerusalem, a few drops of orange blossom water are sprinkled over mahlabi. Best of course when purchased not at a pastry shop but from a street-side vendor.

Best
Rogov

I think rose water does an even better job of adding that sense of exoticism than orange blossom water.

-Paul W.

We always have it around and I know I've used it in some sorts of food but I can't remember what.

The main use for us is in Ramos gin fizzes.

We always have it around and I know I've used it in some sorts of food but I can't remember what.

The main use for us is in Ramos gin fizzes.

You beat me to it.

In parts of Beirut, Damascus and Jerusalem, a few drops of orange blossom water are sprinkled over mahlabi. Best of course when purchased not at a pastry shop but from a street-side vendor.

Best
Rogov

Rice pudding for me instead of mhalabi, my family has an aversion to mhalabi and sahleb