Monday, June 16, 2008

Rosette and Timbale Iron

Oh, the funky things we find at garage sales. Vegan Mom picked up this rosette and timbale iron (circa the 1950s, I think) this weekend. To be honest, I have never seen such a thing and wasn't even sure what a rosette or timbale was, let alone how the iron aided in their creation. Luckily, the box included a handy book of "unusual old world and American recipes" that answered all my questions. Rosettes are a type of cookie, and timbales are pastry shells into which on could place a variety of things (the book's suggestion: creamed tuna. Um . . . no?). The method of making these things smacks of the 1950s, too. Heat iron in fat, dunk iron into batter, dunk iron back into fat and deep-fry until done. The batters rely heavily on eggs and condensed milk but I really want to use these things just for the fun of it. So, stay tuned. And, has anyone heard of these type of irons before?

10 comments:

FunkyFrum said...

yea, i love to make rice timbales with ginger and lemongrass

Heli said...

Rosettes are traditional 1st of May treat in Finland. A bit old fashioned and you rarely see them these days.

Ricki said...

I've seen recipes for rosettes in old cookbooks, but always wondered how you get them off the iron once they've been fried--wouldn't the batter coat the entire thing?? I've always thought timbales were like little inverted custards or shaped veggie-and-custard thingies. . . never heard of them having a pastry crust before.

Kumudha said...

I love rose cookies. During christmas our christain friends gave rose cookies in Bangalore.

I would love to get a vegan recipe for these deep-fried cookies.

http://mydiversekitchen.blogspot.com/2007/12/achappam-rose-cookies.html

Anonymous said...

I have seen many recipes for timables in vintage cook books. I have a very old edition of The Joy of Cooking and it is just loaded with these things. Any fancy menu plan from the 50's suggests serving timbales filled with all manner of icky creamed items such as the tuna you mentioned. Have fun!

lao80 said...

LOL I have some of those. My mom weaseled them from her house to mine. No idea how she did it. I've never used them.

Erin said...

I have no idea what they're meant for, but they sure look like they could be fun.

QueenHoneyB said...

in Indian and Malay cooking there are similar types of cookies, though of course they are called something different and have different shapes. Same concept, though!

Katie said...

I have been thinking about these since you posted and had a hard time with them - I wonder if you can "season" them like you do with a cast iron pan which might create a non-stick surface? Just an idea...

dbsam said...

This is the first time I've visited your site and love it.

I remember those rosette irons! My dad used to make powdered sugar covered treats. (He did all the cooking and much of the baking in our house.) I'm going to call my mom to see if she still has them!