Tag Archives: Roselle

Roselle / Rosa de Jamaica / Hibiscus infused Vinegar

Remember that we mentioned a surprise for one of our fans? Well, Sandy wrote us a comment in out Roselle/Rosa de Jamaica/Hibiscus Syrup, asking if we ever thought about making our own Hibiscus infused Vinegar. We went online looking for recipes, but we didn’t find one that we liked. Often they had some additional seasonings, and we love hibiscus as it is.

In case you didn’t know, herb, flowers and fruit infused vinegars are both budget friendly and easy to make. And this infusion in particular gives your salad a bold and fresh flavor. Don’t let the word infusion scare you. This basically means get the vinegar hot but not yet simmering, and pour it over dried hibiscus flowers. Let sit until room temperature, then place in the fridge for an extra day… and you’re set! Next thing you need, is a sterilized bottle and you’re done.

We hope you enjoy this recipe as much as we are!

 Kitty

Roselle infused Vinegar

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Roselle / Rosa de Jamaica / Hibiscus Salt

One of the most amazing things we have the joy to have here in Guate is Roselle (Hibiscus Flowers, Rosa de Jamaica) and it’s flavor is a trade mark in Guatemalan cooking. A few days ago I was making a fresh batch of Roselle Syrup, and while I waited patiently by the stove, I was looking for recipes to that used Roselle as part of their ingredients. But what if the Roselle could be something other than an ingredient but a seasoning? After browsing around I found that Hibiscus Salt can go for up to $20 on Amazon! Can you believe that? It’s crazy! There has to be a better way to get it, and this Hibiscus Salt recipe is the answer!

This is the perfect seasoning for Salads. You know the quick lunch salads that you just drizzle olive oil and balsamic vinegar on top? Just sprinkle this on top and your salad will get an entirely new twist. This salt is good just as is to sprinkle on fruit or veggies. Try it with Avocado! So many uses… And the color, oh so girly! This salt became (after just two days) a favorite! Make sure you try it too!

Salt can get extremely humid, so I used the Vanilla Salt I had made before and just mixed it with the ground dried roselle flowers. If you are using regular sea salt, make sure to follow the directions on the Vanilla Salt recipe so you can dry it out to avoid clumps.

Kitty

Roselle Salt

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Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting

So I’m feeling adventurous this week. I wanted to try to use Yogurt on something else than a salad dressing or breakfast. Reading online, I found out that you can substitute for sour cream or buttermilk. Since at Foodies’ we want to take the flavors from Guatemala to the world, what other than Roselle (Rosa de Jamaica) for the Buttercream! The end result of my daring baking day is a Foodies’ Original Recipe double take: Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting. Hope you enjoy!

Kitty

Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting

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Roselle Rosemary Chicken

I made Roselle Rosemary Chicken using the Roselle Syrup we posted a while ago. This sauce would also go well with pork; it has a sweet, tart flavor to it. You can use fresh thyme instead of rosemary if you prefer.

Grilled Chicken with Roselle-Rosemary Sauce

Roselle-Rosemary Chicken
A The Foodies’ Kitchen Original Recipe
Serves: 2

Ingredients:

2 chicken breasts
1 tablespoon butter
¼ cup onion, finely chopped
2 springs of fresh rosemary
½ cup chicken stock
¼ cup Roselle (Rosa de Jamaica) Syrup
Salt and pepper to taste

Procedure:

  1. Season the chicken fillets with salt and pepper. Preheat the grill.
  2. In a small pot, sauté the onion with a little butter. Add the rosemary springs, the chicken stock and the roselle syrup. Season with salt and pepper. Let the mixture simmer for about 5 min.
  3. Grill chicken according to your griller’s instructions or brown them in a pan with oil and butter. When they are done, transfer them to the pot with the roselle-rosemary sauce and let it simmer for about 5 min longer.

Serve with rice.

Grilled Chicken with Roselle-Rosemary Sauce