Posting these recipes is overdue. They were sampled a couple weekends ago. Better late than never?
Royal Hibiscus Lemon Cookie #2 is a revision of ... you guessed it, Royal Hibiscus Lemon Cookie. Jenny had Fromage d'Affinois she wanted me to sample out so I used it with Wild Hibiscus Flowers in Syrup. GREAT little snack and a customer favorite.
Royal Hibiscus Lemon Cookies #2
1 jar Wild Hibiscus Flowers in Syrup
1 wedge Fromage d’Affinois
22 lemon cookies
.8 oz. fresh thyme
Drain Hibiscus flowers reserving syrup for another use. Cut flowers in half. Set aside.
Spread Fromage on one side of lemon cookie. Top with (half) Hibiscus flower. Place on serving plate. Garnish with fresh thyme leaves.
Drain Hibiscus flowers reserving syrup for another use. Cut flowers in half. Set aside.
Spread Fromage on one side of lemon cookie. Top with (half) Hibiscus flower. Place on serving plate. Garnish with fresh thyme leaves.
Royal Hibiscus Lemon Cookies uses Mascarpone instead of Fromage d'Affinois; this is a sweet version. #2 is sweet-savory.
*****
I'm always playing. HibisKISS
3 to 4 oz. Prosecco
1½ oz. POMegranate juice
½ oz. Wild Hibiscus syrup
1 Wild Hibiscus Flower
Place juice and syrup in a champagne flute. Top with Prosecco to taste. Garnish with a flower.
For a Virgin HibisKISS, substitute sparkling lemon seltzer for the Prosecco.
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