Foods with Rosemary

[sister herb]

Triple Citrus Rosemary Almond Shortbread Bars

Ingredients

• 1 ½ cups unsalted butter, slightly softened
• 1 ½ cups sugar
• 2 large egg yolks
• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons orange zest, very finely chopped
• 1 ½ teaspoons lemon zest, very finely chopped
• 1 ½ teaspoons, lime zest, very finely chopped
• 1 teaspoon almond extract
• 2 tablespoons fresh rosemary, very finely chopped
• ¼ teaspoon salt
• 1 egg white, beaten
• 3 tablespoons raw turbinado sugar
• ⅓ cup almonds, coarsely chopped (natural sliced variety)

Tips & Notes
• Be careful when zesting the citrus not to get the white bitter part, known as the pith.
• Rosemary is so easy to use. Simply hold stem at the top and run fingers down the stem to remove the individual needles before chopping.
• Turbinado sugar is also known as “raw” sugar. The coarse blond-light brown crystals have a delicate molasses flavor. You’ll find it in the baking aisle.
• These bars freeze exceptionally well. Simply place in freezer bag and thaw at room temperature.

Instructions

1. Preheat oven to 325 degrees F/162 C.
2. Lightly coat a 13-by-9-by-2-inch baking pan with vegetable cooking spray.
3. Beat butter and sugar with electric mixer on medium-high speed until combined. Add egg yolks and beat until smooth and combined. Stir in flour, all three zests, almond extract, rosemary and salt, mixing on low only until everything is incorporated.
4. Spread evenly in pan and brush top with beaten egg white.
5. In a small bowl, mix raw sugar and almonds together. Sprinkle evenly over top.
6. Bake until golden brown and sides are starting to come away from edges, about 32 to 37 minutes. Usually they'll appear slightly deflated.
7. Cool thoroughly on a wire rack. They'll harden as they cool. Cut into bars or squares. Store in tightly covered container at room temperature.

Source: http://farmflavor.com/triple-citrus-rosemary-almond-shortbread-bars/

 

[sister herb]

Rosemary Shortbread Cookies

Ingredients

• 1½ cups (3 sticks) unsalted butter, room temperature
• 1 teaspoon vanilla
• 1 cup powdered sugar
• ½ teaspoon salt
• 3 cups all-purpose flour, sifted
• ¼ cup fresh rosemary, chopped
• 1 tablespoon granulated sugar

Instructions

1. In a mixing bowl, beat butter and vanilla. Slowly add powdered sugar, salt and flour. Mix in rosemary last, incorporating it into dough. Be careful not to overmix, as dough can become colored from rosemary.
2. Place half of dough on a sheet of wax paper or parchment. Use wax paper to create a roll or rectangular tube of dough.
3. Repeat with remaining half of dough. Place dough tubes on baking sheet in freezer for 3 hours or overnight.
4. Preheat conventional oven to 340 degrees F/170 C (325 degrees F/160 for a convection oven).
5. On a sheet pan, place sheet of parchment paper. Take tube of dough and slice shortbread dough approximately 1/8-inch thick, and place on pan spaced 1 inch apart. Sprinkle granulated sugar on top of unbaked shortbread.
6. Bake for approximately 8-10 minutes, or until edges and bottoms are lightly browned.
7. Allow shortbread to cool before serving. Store in an airtight container.

Notes:
The leaves, both fresh and dried, are used in traditional Italian cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. Rosemary is high in iron, calsium and vitamin B6, 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively. Rosemary extract has been shown to improve the shel life and heat stability of omega 3-rich oils, which are prone to rancidity.

Nutritional Highlights: Rosemary contains nutrients known to help stimulate the immune system, increase circulation and improve digestion.

 

[sister herb]

Rosemary Goat Cheese Muffins

Ingredients

• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• 1½ teaspoons sugar
• 1½ teaspoons salt
• 6 tablespoons (¾ stick) unsalted butter
• 1 cup whole milk
• 1 large egg
• 4 ounces soft mild goat cheese
• 2 tablespoons fresh rosemary, finely chopped

Tips & Notes
Instead of layering the goat cheese in the muffin tin, you can mix it directly into the batter after adding the butter mixture.

Instructions

1. Preheat oven to 400 degrees F/200 C. Butter a muffin tin (regular size that holds 12 muffins).
2. In a medium bowl, sift together flour, baking powder, sugar and salt.
3. In a separate small bowl, melt butter, and whisk in milk and egg.
4. Finely chop the rosemary and stir into butter mixture. Slowly stir butter mixture into flour mixture until just combined.
5. Divide half of batter evenly among muffin cups. Top each with about 2 teaspoons goat cheese. Pour remaining batter over goat cheese in muffin cups.
6. Bake muffins in middle rack of oven until golden and toothpick comes out clean, about 20 minutes.

Nutritional Highlights: There are just 1½ teaspoons sugar in these healthy, flavorful muffins.

Nutrition Facts (per serving): Calories – 174, Fat – 10.4g, Dietary Fiber –0.7g, Protein – 5.8g, Calcium – 18%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

 

[sister herb]

Rosemary Citrus Shortbread Cookies

• 3¼ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup butter (2 sticks)
• 1½ cups sugar
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons lemon juice
• 1 tablespoon fresh rosemary, chopped
• 1 large egg

Instructions

1. Preheat oven to 325 degrees F/160 C.
2. Sift together flour, baking powder and salt. Set aside.
3. Cream butter and sugar in mixing bowl, then stir in zest, ginger, lemon juice, rosemary and egg until combined.
4. Add flour mixture, and mix until dough comes together. Chill for at least one hour.
5. Roll out dough to ½-inch thick, and cut out cookies into any shape using cookie cutters.
6. Bake 20 to 25 minutes until the bottoms begin to brown.

Note: Serve with whipped cream.

 

[sister herb]

Rosemary Spiced Mixed Nuts

⅓ pound pecans
⅓ pound almonds
⅓ pound walnuts
1 tablespoon melted butter
3 tablespoons coarsely chopped fresh rosemary
1 tablespoon dark brown sugar
½ teaspoon cayenne pepper
1 tablespoon flaky sea salt or kosher salt


Preheat oven to 350°F/175 C.
In a large bowl, toss pecans, almonds and walnuts with melted butter. Spread nuts out onto a rimmed baking sheet. Bake until golden and very fragrant (about 10 minutes). The nuts can burn very easily, so be sure to stir several times during the cooking process.
In a another large bowl, combine rosemary, dark brown sugar, cayenne pepper and sea salt. Add the toasted nuts and toss to coat.
Makes 8 servings.


Source: http://www.kitchenkonfidence.com/2010/11/rosemary-spiced-mixed-nuts

 

[sister herb]

Roasted Peach with Rosemary

for 2

2 peaches, halved and stone removed
2 tbsp brown sugar
2 rosemary sprigs
Water

Preheat oven to 200˚C (400˚F). In a shallow dish place rosemary sprigs on the bottom of the dish and keep a piece for the top of the fruits. Then place peach halves, cut side up. Sprinkle sugar on top of fruits and around. Add rosemary on top and a couple of tablespoons of water on the bottom of the dish. Bake for 25-30 minutes until the peach is just soft and the sugar have turn into a nice golden syrup.

Serve warm or cold with a dollop of cream.

Source: http://atdownunder.com/2013/01/25/garder-la-peche/

 

[sister herb]

Figgy ricotta sandwich

bread
ricotta cheese
honey
fresh rosemary
fresh figs

Toast bread, spread ricotta, drizzle honey, sprinkle rosemary, arrange fig slices.

 

[sister herb]

ROSEMARY LEMON BUTTER COOKIES

Ingredients

2 sticks (8 oz.) unsalted butter at room temperature
3/4 cup granulated sugar
3/4 teaspoon coarse salt
zest of 1 medium sized lemon
1 teaspoon pure vanilla extract
1 large egg
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary

Directions

1. Mix the butter and granulated sugar in an electric mixer until combined.
2. Add salt, lemon zest, rosemary and the vanilla extract beat until light and fluffy approximately 3 minutes.
3. Add the egg, mix until combined.
4. Reduce the speed of mixer and add flour until just combined.
5. Place the cookie dough on a large sheet of parchment paper. Roll dough into a log about 1 1/2 inch in diameter.
6. Place the dough log in a paper towel tube to hold shape. Freeze for at least 1 hour.
7. Preheat oven to 375. Cut log in 1/4 inch slices. Place on a baking sheet lined with parchment about 1” apart.
8. Bake 15- 20 min. until edges appear golden in color. Allow to cool, then enjoy!

Source: http://www.buttercreamandroses.com/2012/12/rosemary-lemon-butter-cookies.html#more

 

[sister herb]

Rosemary syrup

Directions: Bring 1 cup of water to the boil. Add 2 cups of sugar and 3-4 rosemary sprigs. Stir until the sugar has completely disolved. Allow it to simmer for about 5 minutes giving it time to reduce and infuse, but don't over cook it or you'll end up with syrup that is too thick to drizzle.

You can do anything with this kind of syrup. Add it to lemonade, pour it over a butter cake to give it an unexpected twist of flavour and stickiness, or just drizzle it over some fresh fruit and berries.

 

[sister herb]

Hasselback Potatoes w/ Garlic, Lemon & Rosemary

Ingredients:

4 medium russet potatoes
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 cloves garlic, halved
1 teaspoon rosemary leaves, do not chop leaves
zest of 1 lemon
1 tablespoon melted butter
sea salt
1 teaspoon rosemary leaves , finely chopped for garnish

Instructions:

1. Preheat oven to 450˚F/225 C. Line a baking pan with foil. While oven is heating, prepare potatoes. Cut a small thin slice off one long side of each potato. This will give a flat surface so potatoes will not roll around.

2. Place a potato on a work surface with the cut side down. With a sharp knife cut thin vertical slices from one end to the other, cutting almost all the way through, but being careful not to cut all the way through. You can place small wooden dowels, or chopsticks on either side of the potato to keep your knife from slicing through. For me, it works better to just take a bit of care with each cut and to use a very sharp knife.

3. Combine olive oil, butter, rosemary leaves and garlic in a small microwave safe bowl. Cook on high for 30 seconds, stir and cook another 30 seconds. Remove from microwave, add lemon zest and set aside.

4. With your hands, rub potatoes all over with a bit of olive oil. Arrange potatoes on prepared pan. Place in preheated oven and bake for 15 minutes. Remove from oven and brush all over with about half of the olive oil/butter mixture, separating the slices slightly with a knife to get some of the oil mixture between the slices. Return to oven for another 15 minutes and repeat brushing with oil.

5. Return potatoes to oven for 15 minutes. At this point you should have used up most of the oil/butter mixture and should have just the rosemary and garlic left in the bowl. Add one tablespoon of butter to bowl and microwave on high for 30 seconds.

6. After the 3rd 15-minute stint in the oven, remove potatoes, brush with the melted butter and sprinkle generously with sea salt. Bake for another 10-20* minutes or until crisp and golden on the exterior and soft of the inside. Remove from oven, sprinkle with chopped rosemary and serve.

Note:
* ~ Total baking time is approximate. It will depend on the size and density of your potatoes along with your oven. Total baking time is 55-65 minutes.

Source: http://www.thecafesucrefarine.com/2013/02/hasselback-potatoes-w-garlic-lemon.html

 

[sister herb]

Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

Yield: 8 large soft pretzels

Soft homemade pretzels with fresh rosemary and sea salt. Dip them into a rosemary cheese sauce for a great snack!

Ingredients:
For the pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons sea salt
4 1/2 to 5 cups all-purpose flour
2 tablespoons chopped fresh rosemary
Canola oil, to grease bowl
3 quarts water
2/3 cups baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the Rosemary Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons fresh rosemary
Salt and pepper, to taste

Directions:
1. To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.

5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

6. Remove pretzels from oven and let cool on a wire baking rack.

7. To make the Rosemary Cheese Sauce: In a medium saucepan over medium heat, melt butter and whisk in flour. Pour in the milk and whisk until the mixture thickens. Stir in shredded cheese, stir until cheese is melted and smooth. Stir in fresh rosemary and season with salt and pepper, to taste. Serve with pretzels.

Source: http://www.twopeasandtheirpod.com/r...rosemary-cheddar-cheese-sauce/comment-page-4/

 

[sister herb]

Rosemary Cornbread

Makes two 5-inch loaves

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
• 2 large eggs, lightly beaten
• 5 tablespoons sugar
• 2/3 cup low-fat buttermilk
• 2/3 cup extra-virgin olive oil

Variations
You can also make one loaf using a nine-by-five-by-two and-a-half-inch loaf pan, brushed with melted butter. To keep the loaf from getting too heavy or dense, avoid overmixing the batter when you incorporate the dry ingredients. Use the lowest speed on your mixer, and add the dry ingredients gradually, mixing them just until they're wet.

Directions

Preheat oven to 425 degrees F / 215 C. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.

Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.

Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.


Source: http://www.marthastewart.com/314292/rosemary-cornbread?czone=food/brunch-center/brunch-egg&gallery=275123&slide=314292&center=276953