It has been an actual year since I’ve posted on this blog. To be honest, I get a million ideas start five hundred and actually finished ten. Fortunately my lack of follow though has left me with a year’s worth of recipes to share! First up are some of my favorite grits. While we’re on the subject of grits, are you team sweet or savory? I personally love grits of every kind.
Hopefully my next few posts will put us on the same page!
Rhubarb is one of those things I’ve always felt intimidated by but wanted to use. I stuck with a classic flavor combination: Strawberry & Rhubarb. I had no idea what I was doing I opted for slow cooking which has never failed me before.
Roasted Strawberries & Rhubarb and Hibiscus Syrup
3 cups peeled & diced rhubarb
2 cups hulled & halved strawberries
1 1/4 cup water
1/2 cup sugar; divided
1/4 cup dry white wine
1/4 cup bourbon
1/4 cup honey
3 tbsp dried hibiscus leaves
3 tbsp orange juice
2 tbsp lemon zest
1 tbsp ginger white balsamic vinegar
1/8-1/4 tsp fiori di sicilia
optional: 1/4 tsp rose water
Pre heat oven to 300F
Add 1 1/4 cup water and 1/4 cup sugar to a medium saucepan and brings to a boil. Reduce to simmer and cook stirring frequently until the sugar dissolves. Add hibiscus and steep for 10 minutes. Strain the tea and pour over chopped rhubarb. Steep for another 10 minutes and remove rhubarb, reserving the left over liquid.
Meanwhile in a large bowl mix honey, wine, vinegar, orange juice, lemon zest, fiori di sicilia, and rose water until well combined. Add chopped strawberries and rhubarb and toss until the fruit is well coated.
Add fruit in a single layer to a baking dish (I used a 9″ tart dish) and cook for an hour or until the juices have thickened and the rhubarb is tender.
While the strawberries and rhubarb are cooking, add the remaining 1/4 cup sugar and 1/4 cup bourbon to the reserved hibiscus tea. Over medium- hight heat bring to a boil stirring to dissolve sugar. Reduce to simmer and cook until the liquid reduces by half. Remove from heat and save for later.
Coconut Milk & Brown Butter Grits
2 1/2 cups coconut milk
1/2 cup rice grits
3 tbsp brown butter
3 tbsp honey
1 tbsp cinnamon
1 tsp sea salt
ghee to add at the end
Add coconut milk, grits, brown butter and salt to a saucepan. Bring to a boil whisking frequently to prevent clumping. Reduce heat to very low and simmer an hour until grits are soft. (whisk the grits and add more coconut milk as necessary.
Divide grits between two bowls, add the fruit and top the finished dish with hibiscus syrup and toppings for texture. You can add anything you want! I chose: raw cashews, cacao nibs and coconut flakes. I served the grits with scrambled eggs w/ chili oil and picked shallots but honestly they are perfect on their own with a glass or White wine or Rosé
Come back next week for a Classic: Shrimp & Grits