Roselle Hibiscus Holiday Sauce
Makes 2 cups
Ingredients
1 cup water
1/2-3/4 cup sweetener (sugar, honey, etc.)
1 cup fresh hibiscus (seed pods removed)
1 cup chopped fruit (pear, apple, mango, or pineapple)
2 tablespoons grated ginger
Juice and zest from 1 orange
Optional: cinnamon, allspice, or jalepeño to taste
Instructions
Combine 1 cup of water and ½ – ¾ cup of sweetener in a medium saucepan. Bring to a simmer over medium-high heat, stirring until sugar dissolves.
Add 1 cup of fresh hibiscus (remove the seed pod), and let it simmer until slightly thickened, stirring constantly.
Next, add 1 cup of chopped fruit—pear, apple, mango, or pineapple.
Use an immersion blender (if desired) and blend sauce lightly for a smoother consistency.
Add two tablespoons of freshly grated ginger and the zest and juice of 1 orange.
Optional: add cinnamon, allspice, or jalepeño to taste.
Simmer over medium heat, stirring constantly until the sauce thickens.
Remove from heat. Serve warm or chilled.
Pour extra sauce into a glass jar—store sauce in the refrigerator for up to one month.
Recipe from Growing in the Garden
Grilled Onion & Skirt Steak Tacos
Makes 8 servings
Ingredients
-
2 beef skirt or flank steaks (1 pound each)
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1 bottle (12 ounces) beer
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1/4 cup lime juice
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3 tablespoons olive oil, divided
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8 spring onions or green onions
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1-1/4 teaspoons salt, divided
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3/4 teaspoon pepper, divided
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Corn tortillas, minced fresh cilantro and lime wedges
Instructions
Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes.
Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Drain beef, discarding marinade; sprinkle with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.
Recipe from Taste of Home
Roasted Fennel & Satsuma Salad
Makes 6 servings
Ingredients
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1 fennel bulb , core removed and cut into 1/4-inch thick slices
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4 satsuma oranges , divided
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1 red onion , ends trimmed, peeled, and cut into 1/4-inch thick slices
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4 tablespoons extra virgin olive oil , divided
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sea salt
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freshly ground white pepper
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1 teaspoon sherry vinegar
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1/2 cup pomegranate arils
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fennel fronds for garnish
Instructions
Preheat oven to 425 degrees F. Set out 2 rimmed baking sheets – I use a half sheet pan and a quarter sheet pan since both fit nicely on a single rack in my oven.
Halve two satsumas and slice into 1/4-inch thick half moons.
Toss sliced fennel with 1 tablespoon olive oil, and a generous pinch each sea salt and pepper. Spread on the largest baking sheet.
Next, toss satsuma slices and red onion with 1 tablespoon olive oil, and a generous pinch each sea salt and pepper. Spread out on second baking sheet.
Roast for 15 minutes, carefully flip everything, and then roast for 7 – 10 minutes more or until fennel is tender with crisp edges and the edges of the satsumas are golden brown. During the last few minutes, keep a watchful eye and pull any vegetable or citrus that’s about to burn.
Meanwhile, slice top and bottom from two of the remaining satsumas; use vertical strokes to cut off peel. Slice peeled oranges into thick rounds.
To make vinaigrette, squeeze any juice you can from discarded satsuma peels and squeeze enough juice from the remaining orange to make 1 tablespoon. Whisk juice together with sherry vinegar and a pinch of sea salt and then slowly whisk in 2 tablespoons olive oil.
Toss roasted vegetables with a drizzle of dressing, and then add fresh fruit and another drizzle dressing. Finish with a pinch of sea salt, a few twists of white pepper, and a few fennel fronds. Serve immediately.
Recipe from Brooklyn Supper