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Blueberry Pie
Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 pastry shell (9 inches), baked
- 1 tsp l.c. finns hibiscus extract
- 1 tsp l.c. finns vanilla extract
Directions
- In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat. Add butter, lemon juice, extracts and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.
- I used Cardamom whip cream to top it. Super simple to make, 1/2 cup heavy cream, 1 tsp l.c. finns cardamom extract and 1 tbsp sugar. In a chilled bowl and with cold beaters, add ingredients and beat until it forms peaks.
Adapted from Country June/July 1999
Old-Fashioned Strawberry-Rhubarb Crisp
Old-Fashioned Strawberry-Rhubarb Crisp
Filling
- 2 pounds rhubarb stalks, sliced 1/2 inch thick
- 1 1/4 cups sugar
- 1 pound strawberries, hulled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons fresh lime juice
- 1 teaspoon l.c. finns Vanilla extract
- 1 Tbsp l.c. finns Hibiscus extract
Topping
- 1 stick (4 ounces) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 tablespoons canola oil
- 1 teaspoon l.c. finns Cinnamon extract
- 3/4 teaspoon salt
- Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lime juice and vanilla, and hibiscus to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
- Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
Hibiscus-Marinated Leg of Lamb
This marinade can be used on lamb or pork. The following recipe has be modified from a recipe found on Epicurious.com, which is a goldmine for inspiring recipes. Serves 8.
- 1 qt – water
- 3 – large garlic cloves, peeled and smashed
- 10 – black peppercorns, coarsely cracked
- 1 oz – l.c. finns Hibiscus extract
- 1/4 c – sugar
- 1 – 6-8-lb leg of lamb, with aitch bone (rump bone) removed by butcher
- 2 tbsp – olive oil
- 1 tbsp – red currant jelly
- 2 tbsp - cold unsalted butter, cut into pieces
- Special equipment: 2 extra-large (2-gallon) sealable plastic bags
- Make marinade: Bring water to a boil with garlic and peppercorns. Remove from heat, add l.c. finns Hibiscus Extract and let marinade steep 30 minutes. Pour marinade through a fine sieve into a bowl, pressing on solids, then discard solids. Add sugar, stirring until dissolved, and chill until cold.
- Marinate lamb: Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade. Marinate lamb, chilled, turning bag over once or twice, 12 to 24 hours.
- Roast lamb:
- Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it. Pat lamb dry and rub with oil, then season generously with salt and pepper.
- Preheat oven to 450°F. Put lamb in upper third of oven and reduce heat to 350°F. Roast until a thermometer inserted in thickest part of leg (without touching bone) registers 125°F, about 1 to 1 1/2 hours.
- Transfer lamb to a platter, cover with foil, and let stand 15 to 25 minutes (internal temperature will rise to about 135°F).
- Make sauce:
- While lamb is standing, pour reserved marinade into roasting pan. Straddle pan across 2 burners and boil marinade, scraping up brown bits, until reduced to about 1 cup.
- Add any meat juices that have accumulated on platter and whisk in jelly and salt and pepper to taste.
- Add butter and swirl or shake pan until incorporated. Pour sauce through a fine sieve into a sauceboat to serve with lamb.
Hibiscus Frosting
- 1 stick of butter
- 1 oz l.c. finns Hibiscus extract
- 40z cream cheese
- 1 1/2 cups confectioner’s sugar
- 1/8 teaspoon l.c. finns Vanilla extract
In a small sauce pan melt butter and add hibiscus extract. Cool to room temperature. Beat butter and cream cheese on med-high speed until fluffy, reduce speed to low and add sugar and then vanilla. Beat until fluffy and airy.
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