Check out the recipe in the source below. This is originally called "pickled" roselle. The recipe was way to sweet for me so I cut down on the sugar
Ingredients :
1 cup fresh roselle (after separate from the central seedpod)
8 teaspoons lemon juice
3/4 cups sugar
Directions:
1. Make a cut at bottom of seedpod. Push seed out and keep the red fleshy calyx (try keep whole calyx).
2. Wash the red fleshy calyx till clean.
3. Bring a pot of water to boil. Add in clean red fleshy calyx and blanch for about 5-6 seconds. Remove and drain. Leave aside to cool.
*Important not to blanch too long as it will lost the crunchiness of the pickled roselle and the color won't be a bright.
4. In a mixing bowl, add in cool calyx together with lemon juice and 3/4 cup sugar. Mix gently to combine.
5. Prepare a clean jar. Add in mixture of calyx.
6. Close the lid and leave the jar at room temperature for 3 days before refrigerate.
*turn over the jar each day to ensure all the calyx is fully covered with sugar syrup.
Source
October in Florida is not cold but tropical storm Nestor is headed our way and soup fits the bill for the weekend.
This soup is DELICIOUS! Definitely a make again.
INGREDIENTS:
3 cups vegetable broth
1 small yellow onion chopped
1 medium-large butternut squash peeled and cubed
2-3 carrots peeled and chopped (or a little over 1 cup)
1/2 of a 15 oz. can pumpkin puree
2 Tbsp brown sugar
1 tsp salt
1/4 tsp cracked pepper
1/2 cup heavy cream
1/2 tsp Saigon cinnamon
pinch nutmeg
INSTRUCTIONS:
Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper. Mix ingredients together. Place heat on low and cover - let cook for 5 hours. If you would like this to cook faster, you can set your cooker to high for 3-4 hours.
After ingredients have cooked, use a hand blender to puree soup or use a blender and in batches blend soup until smooth. Stir in heavy cream and adjust taste. Serve soup with pumpkin seeds and enjoy!
It's been ages since I've made any type of jelly. When I saw THIS recipe I wanted to try it.
I wasn't sure if he used dried or fresh roselle . I have both but went with fresh since I cut yesterday.
He used 1/4 cup roselle. My personal preference is a stronger tea thus I used over 1/2 cup. You bring 4 1/2 cups water to a boil and add roselle. Let it steep for about 10 minutes then strain. You will notice that the roselle calyx is no longer dark red but a very light sort of pink.
I had to do a taste test and it's delicious! Now to decide which recipe I will bring to the program.
Ingredients:
4 cups Roselle Tea
4 1/2 cups sugar
1 package sure gel pectin
6 to 7 canning jars ( 8 ounce ones)
Directions:
Go to the video above. He does a great job explaining how to make.
Zobo is the word in the Hausa language for the edible plant Hibiscus sabdariffa ( Roselle), and a drink it is used to make.Zobo is made from the the dried calyces (sepal) of the hibiscus plant flower. Zobo leaves are also called; sorrel, flor de Jamaica and rosemallow.Hibiscus tea may help people with type 2 diabetes better control their blood glucose (sugar). ... Diabetics tend to have less "good" cholesterol and more "bad" cholesterol in their blood, both of which increase the risk of heart disease and stroke.
I might make this for the roselle program. I know I will be making lots of this again, it's easy and delicious!
Ingredients:
2 cups fresh roselle calyx*
1/2 cup dried roselle
10 cups water
3/4 cup granulated sugar
1 teaspoon grated fresh ginger
Pineapple rind from 1 ripe pineapple
Directions:
Rinse the roselle calyx thoroughly with cold water to remove dirt or little bugs.
Add the water, sugar, and ginger to the pressure cooking pot.
Stir to dissolve sugar. Stir in roselle calyx and pineapple rind.
Lock lid in place, select High Pressure and 10 minutes cook time. When timer sounds, turn off pressure cooker and do a natural pressure release. (Mine took about 30 minutes to release naturally.)
Remove pineapple rinds and roselle calyx. Pour into a fine mesh strainer sitting in a large bowl to reserve liquid. Discard solids.
Pour the Zobo into a serving container.
Serve hot or with ice with fruit of choice.
* remove seed pods
Ingredients:
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 cup canned pure pumpkin
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon pumpkin pie spice
2 cups all purpose flour
CRUMB TOPPING:
(Source: slightly adapted from Chungah @ Damn Delicious)
1/3 c. granulated sugar
1/3 c. packed dark brown sugar
1 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 c. unsalted butter, melted
1 teaspoon pumpkin pie spice
1 1/2 c. all-purpose flour
For the crumb topping, stir together the granulated sugar, brown sugar, cinnamon and salt until well combined. Whisk in the melted butter. Using a wooden spoon or rubber spatula, stir in the flour just until everything is combined.
Break apart the mixture into pieces and spread it on a rimmed baking sheet (I line the pan with parchment paper but it’s not necessary). As the mixture dries, crumble it into coarse crumbs with your fingers. ( Carol sent me the crumb recipe)
Instructions:
Preheat oven to 300°F.
In a large bowl mix together the sugar and oil. Add in the eggs and vanilla until smooth.
Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until combined.
Fold in the flour.
Pour the batter into the prepared muffin cups.
Bake for 50-60 minutes, or until a toothpick inserted into the center of muffins comes out clean. If the crumb topping begins to brown too much, cover with foil loosely.
Allow the muffins to cool in the pan for 10 minutes.
Serve warm or at room temperature.
I'm going to be in Live Oak the 24th of October for my repeat roselle program.
My slide show is ready but I need to find the right recipe to showcase this wonderful plant..
Unfortunately this recipe does not bring out the roselle flavor. I have a few other recipes to make before the program to see if they make the "cut".
Ingredients:
About 30 shucked roselle calyxes
1 1/2 cup water
3 Tablespoons honey
3 Tablespoons gelatin
1/2 teaspoon ground cinnamon
Directions:
1. In a small sauce pan, boil the roselle with the water with the lid on (to keep the water from evaporating). Reserve 1/3 cup of the liquid.
2. Combine all other ingredients in another pan and add the reserved 1/3 cup of Roselle tea.
3. Gently melt over a low fire, stirring out the lumps, until the mixture starts to boil
4. With a spoon, pour into Silicon molds. If you don't have molds, you can also pour it into a small baking pan lined with parchment and slice it into strips like fruit roll- ups, or chunks if the pan was quite small, or even thin slices for gummy worms.
source
Ingredients:
4 tablespoons butter
2 teaspoons Saigon cinnamon
1 teaspoon vanilla extract
1/4 tsp cinnamon extract ( optional)
4 cups mini marshmallows
6 cups rice krispies
Icing:
1 cup powdered sugar
2 tablespoons milk
Directions:
1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted, then remove from heat.
2. Add cinnamon and vanilla and cinnamon extract, stir, and then add cereal to marshmallow mixture and stir until well coated.
3. Using a buttered spatula or wax paper, evenly press the mixture into 13 x 9 pan coated with cooking spray.
4. Cool completely and then cut into squares or use a biscuit cutter or circle cookie cutter and cut into circles.
5. Whisk together powdered sugar and milk for the icing and drizzle on the rice krispy treats. Allow icing to set before serving and enjoy immediately.
