This was a crazy busy weekend at the store. Below are the recipes that I had with my wine tasting. I am also sharing a couple Wild Hibiscus recipes. Enjoy!
At the holidays, aside from customers wanting easy recipes, they seem to want Brie. Here are two flavorful, easy Brie recipes. You can either serve at room temperature, warm, in puff pastry, or in a boule (preparation is in my post for Baked Brie Variations).
Cherry Berry Brie
1 round Brie, or wedge
1 jar Stonewall Kitchen
Cherry Berry Jam
1/3 c. sliced almonds
1 pkg. TFM French Rounds,
or crackers
Place Brie on a serving plate. Top with desired amount of jam. Garnish with almonds. Serve.
Customers enjoyed. Sold all but a couple jars of Cherry Berry Jam.
Apple Jalapeno Brie
1 round Brie, or wedge
1 jar Stonewall Kitchen
Apple Jalapeno Jelly
1/3 c. smoked almonds, coarsely chopped
1 pkg. TFM French Rounds,
or crackers
Place Brie on a serving plate. Top with desired amount of jam. Garnish with almonds. Serve.
Between the two Brie, this was the hands down favorite. I must admit I was shocked. I prepared this as an alternative to a sweeter topped Brie, but had no idea this spicy Brie would be the runaway hit that it was. SOLD OUT of Stonewall Kitchen Apple Jalapeno Jelly.
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Broccoli Bacon
Slaw
¾
c. Earth & Vine Honey Pear Vinaigrette
3
Tbl. mayonnaise
2½
Tbl. sour cream
1
pkg. Broccoli Slaw
¼
- 1/3 c. dried cranberries or cranstachio blend
8
oz. can sliced water chestnuts, chopped
2
to 3 Tbl. diced Shallots
4
to 6 slices bacon, cooked and crumbled
Pepper
to taste
In
small bowl whisk together E&V Honey Pear Vinaigrette, mayonnaise and
yogurt. In a large bowl add remaining
ingredients and toss with dressing mixture, pepper to taste. Serves 4.
Quick, easy, tasty side dish. Nice blend of flavors and crunch.
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Wild Hibiscus Flowers in Syrup. A great product that keeps flying off the shelf. These next recipes I am sharing. I have not prepared them and sampled at the store.
First is a recipe that has been running through my mind. It's one that I hope to prepare this Saturday for sampling.
Wild Hibiscus Creamy Lemon Cakes
1 jar Stonewall Kitchen Lemon Curd
8 oz. cream cheese, softened
1 jar Wild Hibiscus Flowers in Syrup
1 pound cake, sliced (8)
Place lemon curd and cream cheese in a medium mixing bowl. Mix until thoroughly incorporated. Refrigerate 6 hours or overnight. When ready to serve, place pound cake on individual serving plates. Top with lemon curd mixture. Drizzle with Hibiscus syrup and garnish with a Hibiscus flower. OR, cut the flower into petals and garnish with a scattering of petals.
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If there's one wine I enjoy sampling out, especially at the holidays, it's Riondo Prosecco. I tell all my customers I enjoy (and NO I don't share) a bottle every Thanksgiving and Christmas morning while I am in the kitchen cooking. Riondo is a great price point for mixing, so I experiment with "a little of this, and a little of that". Here are two cocktails I prepared for myself this Thanksgiving.
Hibiscus 1114
Cocktail
½
oz. Roses lime juice
½
oz. Hibiscus syrup
1
oz. gin
Prosecco,
or sparkling wine
Combine
juice, syrup and gin in a cocktail shaker with ice. Shake. Strain into a champagne flute. Top with Prosecco. Serve.
Yields:
1 serving
Hibiscus Sunrise
6
Tbl. orange juice
3
Tbl. Hibiscus syrup
2
Tbl. Grand Mariner, Triple Sec, or Cointreau
2
Tbl. brandy
1
bottle Prosecco, or sparkling wine
In
a pitcher, combine juice, syrup, Grand Mariner, and brandy. Chill.
When ready to serve, stir in Prosecco.
Serves 6.
