KitchenAid Celebrates Hibiscus with Spring Recipes
I’m a KitchenAid fanatic, I have two, one tiny one and one larger, but they’re not Hibiscus colour and now I am envious! However, I can whip up some recipes that will at least pay homage to the colour including a Mocktail, Galette and Chicken Wings. Looking for a place to shop for your KitchenAid appliances and all the cooking gadgets you’ll need? Head on over to Gourmet Warehouse.
Hibiscus Sangria Mocktail
Overnight recipe – Makes 4 servings
Equipment – KitchenAid® Stand Mixer – Shave Ice attachment
Ingredients
12 blackberries
12 jarred mandarin orange segments
6 green grapes, sliced in half
Approx. 2 cups (16 oz., 473 ml.) sugar-free or unsweetened cranberry juice
2 cans Italian sparkling orange drink
3 cups (24 oz., 709 ml) white grape juice
⅛ cup (7g) dried hibiscus flowers
GARNISH
lemon slices
green apple slices
Preparation
FREEZE PUCKS
Fill each freeze mold with 3 blackberries, 3 orange segments, and 3 grape halves. Pour the cranberry juice up to the fill line and freeze for 8 hours.
In a pitcher, add 3 cups (24 oz., 709 ml) of white grape juice and ⅛ cup (7g) dried hibiscus flower. Cover with plastic wrap and let cold brew in your refrigerator for at least 4 hours.
When ready for assembling, remove the cold brew hibiscus grape juice and strain.
Insert the fine blade to the detachable ice cup and lock the housing of the Shave Ice attachment to your Stand Mixer using the direction booklet.
Remove your molds from the freezer and pop out the cranberry ice puck. Add the ice puck to the shave ice cup with the X grooves facing up. Drop down the ice cup pusher.
Turn on your machine to the highest speed and shave the cranberry ice into a large glass tumbler.
Pour ¾ cup (6 oz., 177 ml) hibiscus grape juice over the ice. Top off with Italian sparkling orange soda.
Garnish with apple and lemon.
Tips
Do not use sweetened cranberry juice or juice with sugar added. It will not freeze well enough.
The combination of white grape juice and acidic cranberry juice replace Spanish wine in this refreshing mocktail sangria. There are also alcohol- free wines available. Please use whatever you prefer.
This slushy is best enjoyed with a straw.
Hibiscus Raspberry Galette
Ready in 4 hours -Makes 1 galette 8 slices
Equipment – KitchenAid® Stand Mixer – Pastry beater
Ingredients
GALETTE DOUGH
1 ½ cups (225g) all-purpose flour
1 stick (112g) cold unsalted butter cube
¾ tsp. (6g) salt
5 ½ Tbsp. (80g) ice cold water
1 Tbsp. (13g) sugar
1 egg, beaten (for brushing the crust)
1 Tbsp. (13g) demerara sugar (for sprinkling on the crust)
ALMOND POWDER
1 Tbsp. (11g) ground almonds or almond meal
1 Tbsp. (13g) sugar
2 Tbsp. (18g) flour
1 Tbsp. (6g) pulverized amaretti cookies (about 3)
RASPBERRY FILLING
1 ¼ lb. (600g) ripe raspberries
¾ cup (174g) sugar
2 Tbsp. (18g) flour
Zest of 1 small orange
½ tsp (3g) salt
HIBISCUS GLAZE
chopped raspberries
½ cup (108g) sugar
splash of water
¼ cup (14g) dried hibiscus flowers
Preparation
MAKE DOUGH
Add flour, sugar, and salt to the bowl of a Stand Mixer with a pastry beater attachment.
Turn on to speed 1 and add cubed butter. Turn to speed 3 and mix for 30 seconds.
Add water and mix for 20 seconds on speed 3.
Transfer your dough to a surface and knead it quickly into a ball.
Flatten the dough into a round disc and then wrap the dough in plastic wrap and chill it in the refrigerator for 2 to 3 hours until hard.
MAKE ALMOND POWDER
Fill a small plastic bag and place the amaretti cookies inside and crush.
Add flour, sugar, and ground almond to the bag. Shake the bag to mix.
MAKE FILLING
Wash the raspberries. Cut them into chunks. Add all the ingredients for the raspberry filling in a bowl and toss. Set aside.
ASSEMBLE THE GALETTE
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Take your cooled dough out of the refrigerator. Form the dough into a circle.
Lightly flour your work surface and roll your dough out with a rolling pin to ⅛ inch thick, about 12 inches. Fix any cracks by pinching them along the way.
Carefully transfer the dough by wrapping it around your rolling pin onto your prepared baking sheet.
Create a 10-inch circle by sprinkling the almond powder in the center of your galette dough. You will have a 2-inch border of plain dough.
Once again, toss to coat the raspberries in the bowl before use. Top the almond powder with the raspberry filling also leaving a 2-inch border of dough.
Take the border dough and fold it over the raspberries to create the galette crust. Use the parchment to help fold it over.
If the dough has gotten too warm at this point you can pop it back in the refrigerator for 15 minutes. You want it nice and cold when it goes into the oven for this step will help the dough keep its shape.
Using a pastry brush, brush the edges of the crust with beaten egg to promote browning. Then sprinkle the edges with sanding sugar (optional).
Bake the galette for 40-45 minutes or until the crust is golden brown. Turn the galette at the halfway mark. Keep a watchful eye on the crust so it doesn’t get too brown.
For the glaze, put the raspberries, sugar, dried hibiscus flowers and a splash of water in a small saucepan and cook over low heat. Simmer until the raspberries have released their juices and the syrup is dark pink and fragrant from the hibiscus, about 5 minutes. The amount you have will depend on how juicy your raspberries are. It should be the consistency of syrup or warm jam. Strain into a bowl.
Brush all the glaze over the raspberries in your hot galette. Let it cool for 15 minutes and serve while still warm.
Tips
Make sure to select the reddest raspberries.
Keep moving your dough while rolling it out to avoid it sticking to the table. Start in the center and work your way out towards the edges.
Top with a scoop of vanilla ice cream or whipped cream.
You can use frozen raspberries if you can’t find fresh but fresh is superior.
Hibiscus Glazed Chicken Wings
Ready in 2 hours- Makes approximately 8 servings
Equipment -KitchenAid® Stand Blender
Ingredients
HIBISCUS BBQ SAUCE
1 cup (57g) dried hibiscus flowers, tightly packed
2 dried guajillo peppers
2 dried ancho peppers
See the tips section of the recipe for various pepper substitutions
1 Tbsp. (17g) chipotle pepper in adobo
2 ½ cups (560g) water, boiling
4 Tbsp. (23g) oil, divided
½ cup (65g) white onion, peeled and sliced
2 cloves garlic, peeled and minced
1 cup (339g) agave nectar
½ cup (96g) red wine vinegar
1 ½ tsp. (6g) kosher salt
1 tsp. (2g) ground black pepper
1 tsp. (2g) dry mustard powder
CHICKEN WINGS
3 lbs. (1361g) chicken wings
1 Tbsp. (12g) Kosher salt
½ Tbsp. (3g) ground black pepper
½ cup (78g) flour
Oil spray
Preparation
MAKE THE BBQ SAUCE
Remove the stem and seeds from the dried chiles and place in a medium-sized bowl, add hibiscus flowers. Bring water to a boil and add water to the bowl, submerging the chiles and hibiscus. Stir, then cover bowl with plastic wrap and let soak for 20 min.
While waiting, sauté the onion and garlic in 2 Tbsp. (16g) of oil in a deep-sided saucepan. Sauté on medium-high for about 10 minutes until starting to caramelize. Remove from heat and let cool slightly.
Combine the water, hibiscus flowers, chilis, sautéed onions and garlic in your Stand Blender. Make sure the lid is on tightly and turn to speed 5. Puree for 1 minute until smooth. Add in the chipotles in adobo. Puree for another 30 seconds on speed 8.
Strain the hibiscus chili puree into a bowl. Discard the solids. Set the heat to medium-high and add the remaining oil in the saucepan used for the onions and garlic. Pour the hibiscus chili liquid into the pan.
Stir the puree well and then add the remaining ingredients to the pan.
Stir until the sauce reaches a low boil then lower to a simmer, stirring constantly until thickened and is darker in color. This takes about another 20 minutes.
MAKE THE WINGS
Preheat your oven to 400°F.
Prep the chicken wings if separating into flats and drumettes. Season the chicken wings with salt and pepper.
Set the flour in a small bowl and roll each wing in the flour tapping off excess. Set each wing on a parchment-lined sheet tray with a baking rack inserted.
Lightly spray oil on all the wings right before you put in the oven.
Bake the wings for 40 minutes in the middle of the oven. Flip the wings at the 20-minute mark and give them a good mist of oil again.
At the 40-minute mark, lift the rack to the top position in your oven and set the oven to broil on high. Make sure all the flats have the thicker part of the skin facing up. Broil the wings for 5 minutes to get some nice brown and crispy marks. Optional: You can flip once again and broil for another 5 minutes if you really enjoy crispy wings.
Transfer wings to a bowl and immediately toss in sauce.
Tips
If you have a convection oven, use the convection setting.
Enjoy your wings with sliced carrots, celery, and your favorite ranch. Mix a little hibiscus BBQ sauce in with your ranch for a unique pink color.
If you cannot find guajillo or ancho peppers, you can use any dried peppers that are available to you as long as the heat level is on the lower end. Ancho and guajillo peppers are considered more earthy and mildly sweet instead of hot. You can also substitute with 1 Tbsp. (12g) of paprika mixed with 1 sauteed red bell pepper, however this will greatly alter the flavor from the original recipe.
