Goat Cheese Stuffed Hibiscus Blossoms with Chipotle Wild Berry Coulis Recipe

hibiscus flowers

Making stuffed blossoms is a pretty and delicious way to use wild edible flowers.

Stuffed Hibiscus/Rose of Sharon Blossoms & Wild Berry Coulis

Author
Cindy Halbkat
hibiscus blossoms

Stuffed Hibiscus Blossoms

INGREDIENTS
  • 12 hibiscus/Rose of Sharon flowers (daylilies work well, too)

  • 12 heaping teaspoons garlic and chive seasoned goat cheese (about 3 ounces)

  • 1 egg beaten

  • splash of cream

  • 1 cup unbleached white flour seasoned with salt and pepper

  • 1 1/2 cups soft bread crumbs

INSTRUCTIONS
  1. Pick through hibiscus flowers removing stamens and calyxes (green part at the base of the flower).  Rinse well to remove any insects.

  2. Set aside on a towel to dry.

  3. For each flower, roll a teaspoon of goat cheese in your hands forming an elongated egglike shape.  Then put the cheese inside of the flower and close the petals around it by pressing.

  4. In a bowl, beat the egg well with a splash of cream.

  5. Dip each stuffed blossom in the egg mixture, then in the flour, in the egg again and finally roll in the breadcrumbs.  It takes a little bit of practice to coat hibiscus blossoms thouroughly because they're much more slippery than other flowers.  Daylilie

  6. Bake at 350 degrees F on a greased baking sheet for 15 to 20 minutes until golden brown.

  7. Serve in a pool of chipotle berry coulis.

Wild Berry Coulis

INGREDIENTS
  • 1 cup wild berry jam or substitue seedless blackberry jam

  • 1 tablespoon of sherry

  • 3 tablespoons of apple cider vinegar

  • 1 1/2 teaspoons of pureed chipotle in adobo sauce

  • dash of salt

INSTRUCTIONS
  1. Combine all ingredients in a sauce pan and bring to a boil over medium heat, whisking constantly.

  2. Lower heat and continue to cook for 5 minutes.

Wild Berry Jam

INGREDIENTS
  • 2 cups blackberries

  • 1 cup elderberries

  • 1 cup raspberries

  • 3 tablespoons sumac concentrate or lemon juice

  • 3 cups sugar

  • 2 teaspoons pectin

INSTRUCTIONS
  1. Combine berries in a heavy bottom sauce pan and simmer until soft. 

  2. Strain or process in a food mill to remove most of the seeds.

  3. Return to the pot and add sugar, sumac and pectin.

  4. Bring to a boil, reduce heat and cook uncovered until mixture thickens.  This could take up to 30 minutes.

  5. It's ready when a small amount dropped on a plate holds its shape.

  6. Pack in sterilized jars.

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