Christmas Fireside Coffee Mix

 

Rosella Bourbon Highball

 Rosella Bourbon Highball

For a longer, more refreshing drink, you can create a highball version with rosella, bourbon, and sparkling lemonade or soda. 

Ingredients

• 2 oz bourbon
• 1 oz rosella (hibiscus) cordial
• Fresh lemonade or soda water, to top
• Lemon wheel or fresh mint sprig, for garnish 

Instructions

1. Fill a highball glass with ice.
2. Add the bourbon and rosella cordial.
3. Top with fresh lemonade or soda water and stir gently to combine.
4. Garnish with a lemon wheel or fresh mint sprig. 

Roselle Cordial

 enjoy.

Recipe: Rosella Cordial (Refined Sugar Free)

Method

1. Peel the petals off the pods. Discard the pods, and rinse the petals if necessary. Weigh your petals now so that you know how much rapadura to add in step 3. You need 50g of rapadura for every 150g of petals.
2. Put the petals into a saucepan and add some water. You need to add a decent amount so that your petals don't burn, and also to add volume as this will be your cordial. If you add too much your cordial will be lacking in flavour though. I had 150g of petals and added 500mls of water. Put over medium-high heat. As it starts to simmer, reduce to low heat so that it just bubbles away gently.
3. After about 15 minutes of cooking you'll notice your petals have suddenly gelled down. Now add the rapadura. Stir well to dissolve.
4. Continue to simmer, stirring occasionally until the cordial has reduced and developed a nice depth of flavour, approximately 20-30 minutes.
5. When you're happy with the flavour, remove from heat. Allow to cool slightly before blending with a stick blender to remove any last petal fragments. Bottle and store in the fridge.

To serve, fill half a glass with chilled cordial and top the rest with soda water. Add an ice cube and

Red pepper jelly cheese ball

 

Sweet & Spicy Pepper Jelly Cheese Ball

A Delightful Cheese Ball with a Kick of Sweetness and Heat

Ingredients:

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup pecans, finely chopped

1/4 cup sweet and spicy pepper jelly

1/4 cup diced hot peppers (such as jalapeños or serranos)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Additional pecans for rolling

Blueberry Dutch Baby

 

Blueberry Dutch Baby 🫐

Ingredients:

For the batter:

3 eggs

2/3 cup milk

2/3 cup flour

1 tbsp sugar

2 tbsp melted butter

1 tsp vanilla

1/4 tsp salt

Blueberry mixture:

3/4 cup fresh blueberries

1 tbsp sugar

1 tsp lemon juice

1 tbsp melted butter (for pan) 

How to: 

Preheat oven to 450 degrees.

First combine ingredients for the batter in a blender or mixer. Mix on high until fluffy and bubbly. 

Next using a 9 inch round cast iron skillet on medium heat place 1 tbsp butter and heat until melted. Add in blueberries, sugar, and lemon juice. Cook for 5 mins. 

Take off the heat and pour batter over the blueberries.

Bake at 450 for 15-18 mins. 

Top with a sprinkle of powdered sugar! 

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Cowboy Candy aka Candied Jalapeño

 Just made these irresistible Candied Jalapeños! Sweet, spicy, and perfect for topping everything from burgers to cream cheese. 🌶️.

👇​RECIPE👇

Ingredients:

1 pound fresh jalapeños

2 cups white granulated sugar

⅔ cup apple cider vinegar

Directions:

Using food-safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.

To a medium-size pot or Dutch oven, add sugar, apple cider vinegar.  Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.

Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring occasionally.

Using tongs or a slotted spoon, remove peppers from the pot and place them into pint jars. Bring the remaining liquid up to a boil to reduce the mixture, cooking for approximately 5 minutes.

Carefully pour syrup into jars, over the peppers, and let cool. Cover with a lid and store in the refrigerator. Can be stored for up to three months.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minute

Pumpkin Jam

 

Pumpkin Preserve/jam

Karon Grieve

pumpkin jam is sweet and spicy and perfect for boath your toast or a cheeseboard

4.60 from 5 votes

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PREP TIME 10minutes mins

COOK TIME 40minutes mins

TOTAL TIME 50minutes mins

COURSE preserves

CUISINE British

SERVINGS 30 servings

CALORIES 53 kcal

INGREDIENTS

 

• ▢ 350 g pumpkin
• ▢ 175 g oranges
• ▢ 175 g lemons
• ▢ 20 g fresh ginger minced
• ▢ 1 tsp red chilli minced
• ▢ 350 g granulated sugar

INSTRUCTIONS

 

• Cut the pumpkin into chunks and cut off the peel, now cut into pieces abour 2cm square and toss into a large pot/preserving pan.
• Slice the oranges and lemons into small pieces (peel and the inner flesh too) and add these to the pan.
• Cut the skin from the fresh ginger root and grate it into the pan. Now finely chop the chilli (remove the seeds, we don't want to go too over the top here) and toss this in too.
• Add 600ml/1 pint of water and bring this to the boil. Now lower the heat and let it simmer away for 40 minutes, or until all the citrus peel is very soft. The pumpkin will be really soft by then too.
• Add the sugar and stir until it has completely dissolved. Raise the heat and bring it to the boil and keep it bubbling madly until it has really thickened so that when you put a spoonful on a saucer and run your finger (let it cool first!) through it, you get a clear channel and it doesn't flow back together again.
• Spoon into sterilised jars and pop on the lid.

NOTES