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Recipes |
MT. AIRY LIQUORSMT. AIRY’S PREMIER WINE SHOP |
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Hibiscus Flower with Chevre, Chive and Black Pepper Appetizer Makes 11 servings 1 jar (8.8oz) Wild Hibiscus Flowers in Syrup 1 small (8-oz) roll of Chevre (goat’s cheese) Chives cut into two inch pieces Fresh black pepper Drain hibiscus flowers and set aside (reserve syrup for other applications like vinaigrettes or drizzling across pancakes) Pinch off small amounts of cheese to roll into 11 equal sized, neat round balls then gently push a ball of Chevre into each reserved Wild Hibiscus Flower. Lay a cut chive piece across the top and then grind a sprinkle of fresh black pepper across the top. Serve immediately or prepare ahead of time.
Hibiscus, Warm Brie & Almond Crostini Makes 20 to 24 pieces 1 jar (250g) Wild Hibiscus Flowers in Syrup 1 small (8-oz) wheel brie cheese 20 to 24 1/4-inch-thick diagonal slices baguette (about 1 baguette) 3/4 cup sliced almonds, with skin Garnish: fresh thyme or snipped chives Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half. Cut the brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press the brie firmly onto the bread slices then, facedown, into the almonds. Place on a baking sheet. Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes. Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup* as desired. Garnish with herbs. Serve immediately. *To thicken the syrup, put it in a small saucepan and bring to a boil over high heat. Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.
Additional Information: Wild Hibiscus Flowers in Syrup have a 2 year shelf life and once the jar is open are stable for 3 months in the refrigerator. Both are heat stable and keep color, shape and texture when used in recipes that require heat. The flowers are stable away from their syrup and will not turn brown. There are only 3 ingredients flowers, cane sugar and water with only sustainable farming practices used and the flowers are fresh picked (not dried before processing) which ensures bright color and flavor. Wild Hibiscus Flowers in Syrup have a raspberry/rhubarb flavor with a lovely firm but pliant texture and can easily be manipulated (even turned inside out) for unique presentations. Other ideas include stuffing the flowers with crab meat or an Asian cucumber salad. For desserts try filling them up with chocolate or use both the syrup and flowers in panna cotta. The syrup can be used in marinades, sauces and desserts. |
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Wild Hibiscus Flower Syrup 8oz jar (11 flowers) $7.99 Wild Hibiscus Flower Syrup 1L jar (50 flowers) $32.99 |
