Hibiscus Swirl Pound Cake

During the winter holiday season, I like to have something ready to serve friends who might stop by. This pound cake keeps well, as all pound cakes do, and can be dressed up with a glaze, a beautiful garnish, a drizzle of syrup, or a splash of whipped cream.

I use Hibiscus Flower Extracts here, from the Wild Hibiscus Flower Company, who were kind enough to send some to me for recipe development. It gives a faint pink color (which I have enhanced with food dye) and a lovely subtle flavor. To form a beautiful and edible garnish, I rolled preserved Wild Hibiscus Flowers in Syrup in granulated sugar, and let them dry for several hours.

Hibiscus Swirl Pound Cake
by Maurita Plouff
Blogging at Get the Good Stuff!
One 9 x 5 loaf

5 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extra
1 teaspoon wild hibiscus flower extract
Pink or red food dye, optional

Preheat oven to 325°F. Grease and flour a 9 x 5 x 3 loaf pan.

Warm the eggs: Place the uncracked eggs in a bowl, and pour hot water over them. Let stand while you prepare the other ingredients.

Combine flour and salt, and sift them together onto a sheet of waxed paper.

Put the butter in a large mixing bowl, and beat until smooth and creamy. Slowly add the sugar, beating constantly, until the mixture is well blended. Crack the warmed eggs into the batter, one at a time, beating well after each addition. Stir in the vanilla. Continue beating, as you gradually sprinkle in the flour mixture, and continue to beat until the batter is smooth and well blended.

Remove about half the batter to a separate bowl. Into the remaining batter, add 1 teaspoon wild hibiscus extract, and beat well. If you wish, add food dye to make a pleasing shade.

Put both batters in the prepared pan, alternating large spoonfuls, until all the batter has been added. Swirl a long-bladed table knife through the batter in a random pattern, mixing the two colors around a bit.

Smooth the top of the cake with a rubber spatula. Bake at 325°F about an hour, until a wooden skewer inserted in the center of the cake comes out clean. Remove from the oven, place the pan on a rack, and let cool at least 15 minutes. Turn the cake out of the pan and cool it completely on the rack.

Wrap well to store the cake.

Pink Hibiscus Glaze:

Note: Glaze cake at serving time; the cake stores better unglazed.

1 cup confectioners sugar, sifted
2 Tablespoons melted butter
1 Tablespoon milk
3/4 teaspoon wild hibiscus flower extract

Sift confectioners sugar. Add melted butter, milk and extract; beat until smooth and creamy. Add more milk drop by drop if needed until desired texture is achieved. Pour over cooled cake.

Sugared Hibiscus Flower Garnish:

Put about 1/2 cup granulated sugar on a plate. Gently take hibiscus flower(s) out of the jar, shaking bits of syrup off. Roll the flower in granulated sugar, coating both outside and inside petals. Let stand several hours.

The Blue “Vesper” Martini: Shaken not Stirred

In the 1953 Ian Fleming novel Casino Royale, James Bond ordered the then unnamed Vesper Martini. He requested a dry martini. “Just a moment. Three measures of Gordon’s, one of vodka, and half a measure of Kina Lillet”. Shake it very well until it’s ice-cold, then, add a large thin slice of lemon peel. Got it?” Well, here we are in 2015 and I think it might be time to give that Vesper an update! When I received the b’Lure Butterfly Pea Flower Extract from Wild Hibiscus Flower Company, I knew a Blue “Vesper” was in order. Our generous sponsor also sent along Wild Hibiscus Flowers in Syrup. Talk about a gorgeous cocktail! It’s always nice to have a spectacular garnish. Who needs a lemon peel! I prepared and served this delightful cocktail as we waited for our first course.

The Blue “Vesper” Martini: Shaken not Stirred
by Susan R-H

3 ounces Gin (I chose our local distilled Bluecoat)
1 ounce Vodka, pick your favorite
12-15 drops b’Lure Butterfly Pea Flower Extract
1 Wild Hibiscus Flower with a bit of the syrup, just for the beauty of the garnish

Chill a martini glass. Fill a cocktail shaker with ice. Add the gin, vodka and b’Lure. Shake until really cold! Put a bit of syrup in the glass and top with the Wild Hibiscus Flower, then, gently pour the martini in the glass. It will be pretty and very tasty. I sort of felt like a spy while sipping this. I just wish I had his car……

Petite Hibiscus Pecan Cheesecakes

I love flowers and I love cheesecake. And while I believe you can never have too many flowers, cheesecake is a different story. With moderation in mind, I wanted to create a cheese cake option that still offered something to wow family and friends. So I figured why not combine edible hibiscus flowers, cheesecake and throw in some toasted pecans to create a unique, rich, delicious desert.

Petite Hibiscus Pecan Cheesecakes
by Lori Churchill

Recipe makes 18 cakes

4 ounces toasted pecans

4 ounces graham crackers

3 teaspoons butter, soft

2 8-ounce packages Neufchatel cream cheese

1/2 cup brown sugar
1/3 cup sour cream
1 1/2 teaspoons honey

1/3 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons Hibiscus Flower Extract

2 eggs

A small hand full of toasted pecans for garnish - fine chop
Wild Hibiscus Flowers in Syrup
1 mini cheesecake pan (I used the Norpro brand - designed for 12 mini cheesecakes)

Allow butter, cream cheese and eggs to come to room temperature.

For the crust - Toast pecans in the oven or a cast iron skillet. Blend graham crackers and pecans in a food processor to the desired consistency, add soft butter, mix and set aside.

For the filling - make sure ingredients are at room temperature to make sure they mix together easily.

In a medium mixing bowl, add cream cheese, sugar, sour cream, honey, heavy cream, vanilla and hibiscus extract, mix just until it comes together (be careful not to over mix).

Crack eggs in a small bowl and gently whip. Add eggs to cream cheese mixture and fold in.

Combining in baking pan - Add a couple of tablespoons of the crust mixture to each spot in your un-greased cheesecake pan. Pack lightly but firmly with a dough tamper. Then add the cheesecake filling, making sure to leave a little room at the top of the pan for your cakes to rise while baking.

Bake at 350 degrees for 15 to 18 min. Let cool for 10 minutes and gently remove from pan.

Let cool to room temperature, then further allow to chill in the refrigerator. Once chilled, place on a pretty plate, add a sprinkle of chopped pecans around the cheesecake, drizzle a couple of teaspoons of hibiscus flower syrup on top, then place a hibiscus flower in the center and serve.

Don’t forget to take a photo of your pretty petite cakes before you take that first bite. :)

Enjoy

Lori

Champagne Hibiscus Gelatine

The classic champagne cocktail was the inspiration for this beautiful dessert. The unusual, exotic hibiscus flower is suspended in the base of this sparkling, layered dessert. B’Lure Butterfly Pea Extract provides a lovely blue hue. Make your own version of this showstopping dessert for your next intimate dinner!

Champagne Hibiscus Gelatine
by Gary Gee
My Cooking Blog
Serves/makes 4-6

3 cups champagne, prosecco, or sparkling wine, divided use
1/2 cup sugar
2 envelopes unflavored gelatin
B’Lure Flower Extract
2 Tablespoons syrup from jar of Wild Hibiscus Flowers
1/4 cup whipping cream
Red food coloring
4-6 crystal champagne flutes
4-6 Wild Hibiscus flowers

In a medium saucepan, heat 1 1/2 cups champagne and sugar over medium heat. Bring to a simmer, and stir to dissolve sugar. Remove from heat and cool slightly.

In a large bowl, combine remaining champagne and gelatin, whisking to combine. Pour in warm champagne/sugar mixture, and whisk to dissolve gelatin.

To create second layer: In a measuring cup (or other spouted vessel), combine 1/4 cup gelatin mixture with approximately 50 drops of B’Lure Flower Extract, until desired color is obtained. Set aside.

To create third layer: In another measuring cup or spouted vessel, combine 1/2 cup gelatin mixture with Wild Hibiscus syrup. Whisk in whipping cream, and set aside. Add 6-8 drops red food coloring, or until desired color is obtained. Set aside.

Reserve remaining gelatin mixture for first layer; create additional layers to your liking.

Place a Wild Hibiscus flower in each champagne flute. With a spouted glass, carefully pour 2-3 ounces of untinted gelatin into each glass until flower is just covered. Chill until slightly set, about 30-45 minutes.

When first layer is set, carefully pour approximately 1/4” B’Lure layer of gelatin mixture into each flute. Chill until slightly set, about 30-45 minutes.

When second layer is set, carefully pour 1/4”-1/2” Hibiscus Cream layer of gelatin mixture into each flute. Chill until set, 45 minutes or overnight.

Note: Champagne glasses vary, thus your yield may differ. Adjust colors and layers to your taste. Have fun with the B’Lure Extract! This product changes color with the acid content of your base. I only made three layers with this recipe, but you could create endless combinations of colors and flavors.

Many thanks to Ronnie Campbell of The Burrell Group and Wild Hibiscus Flower Co., who provided me with their products free of charge.

Blue Pear Martini

I love a good Martini, especially pretty ones. I was inspired to make this cocktail by a pear and coconut cake that my mom used to make. Pears, coconut with a bit of cinnamon always tasted so good. The addition of b’lure to the mix makes this drink tasty and beautiful.

Blue Pear Martini
by Tracy Hersh
Serves 1

For the rim:
1 Tablespoon sugar
1/8 teaspoon cinnamon

For the Martini:
2 ounces pear vodka
1 ounce coconut water
3 squeezes Wild Hibiscus b'Lure Butterfly Pea Flower Extract
1 lemon twist

Mix together sugar and cinnamon on a small plate. Wet the rim of the glass and swirl around in the sugar mixture until the rim is coated. Set glass aside.

Fill a cocktail shaker with ice. Pour the vodka, coconut water and Wild Hibiscus b'Lure Butterfly Pea Flower Extract over the ice. Cover and shake well. Strain the cocktail into the glass. Top with a lemon twist. Serve.

Goat Cheese Ice Cream with Wild Hibiscus and Strawberry Swirl

When I first received the Wild Hibiscus Flower Extract from the Wild Hibiscus Flower Company, I started exploring what would pair with the hibiscus flavor. Goat cheese kept coming up in my searches...and then it hit me! Goat cheese ice cream with a wild hibiscus and strawberry swirl.

I first heard of goat cheese ice cream from a friend that was visiting a boutique ice creamery in Maine. Hearing about it, I was intrigued. I love goat cheese, and I love ice cream. Mix them together? Yes, please! This ice cream is all about the goat cheese. If you use a cheese with a bite to it, your ice cream will have that same bite. This is the time to go to your local farmer's market and buy a mild, fresh goat cheese. You will be happy that you did. In my search for a mild goat cheese, I discovered The Pure Luck Farm, who have been making award winning cheeses since 1998. Their goat cheese is a treat.

Let's talk about the extract. It's the end of strawberry season and they are looking pretty tired in the market. The taste is not much better than they look. It's pretty flat. Adding the Wild Hibiscus Flower Extract from The Wild Hibiscus Company brought out that bright, sweet, juicy, peak of summer, strawberry taste to the berries and made this jam outstanding. This recipe does not make a firm jam. However, the loose consistency is perfect for swirling into the ice cream. If you are not into goat cheese ice cream, just make the jam. Spread it on toast, top some vanilla ice cream with it, or eat it straight out of the jar. It's that good.

Wild Hibiscus and Strawberry Jam

by Tonda
Adapted from Love & Olive Oil's Strawberry Hibiscus Jam
Yields 3 half pint jars

1 pound fresh strawberries, hulled and quartered
1 1/2 cups granulated sugar, divided
3 Tablespoons Wild Hibiscus Flower Extract
1 teaspoon butter
2 Tablespoons fresh lemon juice

Wash, hull and quarter the strawberries. Add the strawberries to a medium-sized bowl and toss with 3/4 cup of sugar. Cover and chill overnight to bring out the strawberry juices. Pour the berries, scraping out all of the yummy syrup and sugar from the bottom of the bowl, into a medium sized saucepan and add the remaining 3/4 cup sugar, Wild Hibiscus Flower Extract, and butter. Bring the mixture to a boil over medium-high heat, stirring often. Turn the heat down to medium or medium-low to simmer until the jam reaches 220°F. Once the jam reaches 220°F, add the lemon juice and cook for an additional 10 minutes.

Goat Cheese Ice Cream with Wild Hibiscus and Strawberry Swirl
by Tonda
Adapted from David Lebovitz's The Perfect Scoop

8 ounces fresh goat cheese (I used the fresh Chèvre from The Pure Luck Farm)
6 large egg yolks

1 1/2 cups whole milk
2/3 cup sugar
1/2 teaspoon Bourbon vanilla

Crumble the goat cheese into a bowl (that will eventually sit in an ice bath) and allow to come to room temperature. Add the egg yolks to a separate bowl and whisk. Prepare an ice bath. Set aside.

Warm the milk and sugar in a medium saucepan over medium to medium-high heat. While stirring, warm until it just starts to bubble around the edges of the pan. Turn the heat down to low. Temper the eggs by slowly adding five tablespoons of the warmed milk/sugar mixture to the bowl. Whisk after each tablespoon addition. Slowly mix the egg mixture into the saucepan with the milk and sugar. Turn the heat up to medium-low to medium heat and constantly stir the mixture until it starts to thicken, approximately 5-7 minutes. It will just start to coat the back of your spatula.

Remove the mixture from the heat and pour it through a mesh strainer (to catch any bits of egg that started to cook) into the goat cheese. Add the vanilla to the goat cheese/milk/egg mixture. Stir until the goat cheese completely melts and is nice and smooth. Place the bowl over and ice bath and continue to stir until the mixture is cool. Cover the mixture, making sure that the plastic wrap touches the surface of the custard to avoid a film from forming. Place it in the refrigerator and chill for 4 hours, up to overnight.

Churn the custard in your ice cream machine according to the manufacture's specifications. Once done, add a few tablespoons of the jam to the container that you will store the ice cream in, and then add a layer of the ice cream. Continue to alternate the jam and ice cream while swirling the jam into the layer of ice cream below. Freeze until firm.

Enjoy!