Rosemary Recipes
Answered by: Yvonne Tremblay
Question from: Carol Karnahan
Posted on: October 26, 2003

Do you have a favorite recipe that uses rosemary?

My favourite recipe using rosemary is my Rosemary Apple Cider Jelly (recipe below, from "Prizewinning Preserves" (Canada) and "The Complete Idiot’s Guide to Jams, Jellies and Preserves" (USA) ). Also from "Thyme in the Kitchen -- Cooking with Fresh Herbs", the following recipes use rosemary: Chicken Breasts Provençal, Cranberry Orange and Rosemary Stuffed Chicken or Turkey Breast, Herb Roasted Chicken with Roasted Garlic, Cherry Chicken with Rosemary and Orange, Rosemary and Thyme Marinated Olives, Olive and Sun-dried Tomato Tapenade, Rosemary Applesauce, Rosemary and Asiago Risotto, Baked Acorn Squash with Rosemary, New Potatoes with Rosemary and Thyme, Sautéed Portobellos with Rosemary and Thyme, Rosemary and Thyme Focaccia, Poached Pears with Rosemary, Rosemary and Lemon Custard Cakes, Lemon And Rosemary Cookies (recipe below). Please visit: www.yvonnetremblay.com for preview of books and Herb Directory. Books available from Richters.

Rosemary goes well with most meats, especially lamb. Use when cooking eggplant, squash and in sauce for lasagna; in vinegars, oils and marinades; with thyme for frying or roasting potatoes, focaccia, marinated olives. In baking cookies, breads, cornbread, biscuits, etc. Leaves dry well.


Rosemary Apple Cider Jelly

Serve as a condiment to chicken, turkey, pork or lamb. Use also as a glaze.

2-1/2 cups apple cider
1/3 cup coarsely chopped fresh rosemary, loosely packed
2 tbsp lemon juice
3-1/2 cups granulated sugar
1 pouch (85 mL or 3 oz.) liquid fruit pectin

1. To make infused cider: In Dutch oven or large heavy-bottomed pot, mix apple cider and rosemary; bring to boil over high heat. Reduce heat and simmer for 20 minutes. Strain, reserving liquid; squeeze leaves and discard. For a clear jelly, strain juice through damp paper towel or a coffee filter.

2. Measure infused cider, adding additional cider or water to measure exactly 2-1/4 cups. Return infused cider to Dutch oven.

3. Stir in lemon juice and sugar; bring to full boil over high heat, stirring constantly.

4. Immediately stir in pectin; return to full boil. Boil hard 1 minute, stirring constantly.

5. Remove from heat; skim off any foam.

6. Ladle into prepared jars to within 1/4-inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip tight.

7. Process jars in boiling water canner (cover jars with at least 1-inch of water) for 5 minutes.

8. Remove jars form water. Do not retighten lids. Let jars rest at room temperature until set. Check seals (indent when sealed). Refrigerate any unsealed jars for up to 3 weeks.

Makes four (250 mL or half pint) jars.


Lemon and Rosemary Cookies

These cookies are made with a bit of cornmeal, which gives them a pleasant crunch.

3/4 cup soft butter
1 cup sifted icing sugar
1 egg
2 tbsp grated lemon rind
1 tbsp lemon juice
3/4 tsp vanilla
1-1/2 cups all-purpose flour
1/4 cup cornmeal
3/4 tsp baking powder
1/4 tsp each: baking soda and salt
2 tsp finely chopped fresh rosemary

1. In a large bowl, using an electric mixer, cream butter and sugar until fluffy; beat in egg. Beat in lemon rind, juice and vanilla.

2. In a separate bowl, mix together flour, baking powder, baking soda, salt and rosemary; stir into creamed mixture. Shape dough into a ball; cover with plastic wrap and refrigerate for 1 hour.

3. Roll dough into small balls, about 1 tbsp of dough per cookie. Place on a lightly greased baking sheet, leaving about 2-inches between each cookie; flatten with fork.

4. Bake in a 350 F oven for 15 to 17 minutes or until golden brown.

Makes about 40 cookies.

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