RECIPES

Or baking, or frying, or…
The culinary possibilities are virtually endless with these easy-to-make recipes that are favorites of our store members.



  • Beautiful & delicious spin on a French Provincial favorite!

    There are a lot of non-traditional things about this version of ratatouille–the lack of herbes de province, that it’s baked and it’s prepared with both couscous and a dollop of soft goat cheese–but if the chunkier authentic stuff has never done it for you, it’s time to try this re-creation from New York-based Smitten Kitchen.

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  • Some consider figs the Holy Grail of fruit. Fresh brown turkey figs are available just in time for the holidays at all four Straub's locations.

    Some  consider  figs  the  ‘Holy  Grail’  of  fruit – classical references are many. Figs are said to be discovered by Dionysius and the thunderbolts of Jupiter. They are referenced as the tree of knowledge in the bible along with the loss of innocence and the pleasures of Paradise. Thomas Jefferson brought fig trees to Monticello upon his return from France. None-the-less figs are an exotic treasure and a culinary trophy. They are also an excellent source of potassium and dietary fiber. Fresh brown turkey figs are available just in time for the holidays at all four Straub’s locations. Hurry in and try some for yourself!

    How to Eat Fresh Figs

    Figs are usually eaten whole—skin and all. Wash the fresh figs in cool water. Since figs possess a delicate skin and flesh, be careful not to bruise them. Cut off the small stem with a sharp knife.  There is no need to cut the fig into smaller pieces or to remove the seeds. Simply pop the fig into your mouth and enjoy!

    TIPS

    • Try to eat fresh figs within two days.
    • Store figs in the refrigerator.
    • To keep your figs firm, store them on a paper-towel lined plate.
    • Cover figs with plastic wrap to keep them moist.

    PREPARATION SUGGESTIONS

    • Wrap figs with thin pieces of cooked pancetta (Italian bacon) for a sweet and savory snack.
    • Stuff figs with chopped almonds and mascarpone cheese for a delicious appetizer.
    • Chop figs and add them to oatmeal or a salad.
    See Five Ways to Eat Fresh Figs from Smithsonian.com for more suggestions!
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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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12 hours ago @StraubsMarkets What sounds good today? A Key Lime Pie Slice: made with real Florida key limes! It has just the right amount of tartness. #treatyourself

12 hours ago @StraubsMarkets Looking for deals? We have fabulous #treasure for you to find when you're out shopping this weekend! #alwaysloveadeal http://t.co/VdyRatlB4T

1 day ago @StraubsMarkets A "Straub's Shoppe" location in Brentwood from 1957-1970 is our #TBT this week! Anyone remember this store? http://t.co/LpcoZqp4bB