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  • As you plan your holiday celebrations, check out what Wild Hibiscus Flowers have to offer!

    As you plan your holiday celebrations, check out what Wild Hibiscus Flowers have to offer! These versatile dessert toppers, hors d’oeuvres, and drink decorations look sophisticated and taste like a mix of raspberries & rhubarb. Each 8.8 oz jar comes with approximately 11 flowers and 100% natural syrup. Think outside the jar with these party themed ideas:


    WILD HIBISCUS ROYALE

    This drink was first served at the legendary Dorchestor Hotel London in 2006, where it remains the most popular Champagne cocktail on the menu. Decadent, divine & oh so classy… a new classic is born!

    Wild Hibiscus Flower Garnish
    ¼ oz natural rose water
    2/3 oz Wild Hibiscus Syrup
    Mint
    Champagne

    • Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
    • Place Wild Hibiscus Flower in bottom of glass & stand upright
    • Add rose water & some bruised torn mint pieces
    • Top with Champagne
    • Pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
      **Tip: pour syrup in first for a layered effect

    The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.

    WILD HIBISCUS CHAMPAGNE JELLIES
    A perfect, simple, very adult and absolutely gorgeous dessert for your next dinner party! Your guests will never know how simple this is, and you will seem like an Iron Chef!

    1 jar Wild Hibiscus Flowers in Syrup
    2/3 cups sparkling wine (the half empty bottle of bubbly left in the fridge is great for this recipe)
    ½ cup water
    5 gelatin leaves or 3 teaspoons gelatin powder
    Whipped cream, dark chocolate curls & maraschino cherries for garnishing

    • Add sparkling wine to a mixing bowl
    • Pour ½ cup of the Hibiscus syrup (no flowers) into the wine.
    • In a small saucepan over low heat, warm water & dissolve gelatin. Do not boil
    • Pour into the wine through a sieve & mix through
    • Place a Wild Hibiscus Flower into 6-7 champagne flutes or fancy glasses & fill 2/3 of the glass with the jelly mix.
    • Refrigerate overnight to set (the flowers will set in all sorts of crazy positions)
    • Top with whipped cream, maraschino cherry (preferably with stems) & dark chocolate pieces.
      **Tips: Curl dark chocolate by warming slightly & using a potato peeler. Canned whipped cream works great for decorating.
    WILD HIBISCUS WITH GOAT CHEESE



    These Wild Hibiscus Flowers filled with fresh chevre are an instant hit! Better yet, they’re so easy to make. Just roll soft goat cheese into a small ball, stuff it into the flower, and finish with a garnish of chive!
    View the “How To” video on Facebook!


    The possibilities are endless with wild hibiscus! Visit their site for more cocktail ideas and recipes.
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  • Check out this recipe for Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons from Wisconsin Cheese!

    Check out this recipe for Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons from Wisconsin Cheese!

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  • You asked… We delivered! Bakermaid Fruitcakes are back at Straub's.

    You asked… We delivered! Bakermaid Fruitcakes are back at Straub’s. A limited supply of the 1 pound boxes are available in dark and light varieties for $12.99 each. Get ‘em while you can! Available while supplies last only.

    Stop by or call the bakery:

    CLAYTON | 314.725.2121 ext. 16
    TOWN & COUNTRY | 314.434.4707 ext. 8
    WEBSTER GROVES | 314.962.0169 ext. 8
    CENTRAL WEST END | 314.361.6646 ext. 8

     

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  • Alyce Eyster's wine and food blog Culinary Thymes features easy-to-follow, seasonal recipes, wine recommendations and entertaining tips for the home cook and foodie.

    Alyce Eyster’s wine and food blog Culinary Thymes features easy-to-follow, seasonal recipes, wine recommendations and entertaining tips for the home cook and foodie. A member of Les Dames d’Escoffier International, Eyster is a founder of Culinary Thymes magazine and freelance food writer whose articles have appeared in The Dallas Morning News.

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1 hour ago @StraubsMarkets Guess who made the list of the 101 Best Cupcakes in America? Straub's carries both The Cup and Jilly's! http://t.co/sXjU5K3fVE

2 hours ago @StraubsMarkets Vincent Van Doughnuts are here! Don't forget to try a new flavor like Caramel Apple Pie!

16 hours ago @StraubsMarkets Don't forget the Shrimp for your holiday festivities http://t.co/wlrjbwmVIG