Rosemary Recipes
Rosemary Cake
Add 2 t. crushed dried rosemary (or 3 t. chopped fresh) to any angel food, sponge, pound or white cake batter.
Add same amount to any kind of white frosting or whipped cream. Tint the frosting to suit the season or match your table décor. This is a unique and luscious way to honor someone special any time of the year!
Rosemary Squares
Beat 2 eggs vigorously. Gradually add 1-cup brown sugar, then 2 t. vanilla and 1-cup flour that have been sifted with 1/2 tsp. salt and 1 tsp. baking powder, and into which 1/2 tsp. rosemary has been stirred. Fold in 2/3 cup of pecans and 1 cup candied fruit and raisins. Bake in 8x8” pan, buttered and dusted with flour, for 30 minutes at 350 degrees. Remove from pan while warm; cool and cut into bars. Makes 30 squares.
(from Rose Canny’s REMEMBER ROSEMARY)
Rosemary Chicken Baste
2 T. unsalted margarine
2 T. sherry
1 t. paprika
1 t. rosemary
1 t. onion powder
Rosemary & Rose Biscotti
1/2 cup butter
1-cup sugar
3 eggs
1-drop rose geranium oil
3 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup chopped almonds, toasted
1 tsp. finely chopped dried rosemary leaves
2 tsp. finely chopped dried rose petals
Cream the butter and sugar. Add eggs one at a time, beating well. Add geranium oil. Sift flour, measure, and sift again with baking powder and salt. Add to the creamed mixture and stir in the almonds, rosemary, and rose. Knead until smooth, and then cut the dough in half. Make two rolls about 2 inches in diameter. Bake at 350 degrees for 30 minutes, until firm. Slice, then toast on cookie sheets about 10 minutes.
Schiacciata
(makes about 10 pieces)
1 level tsp. rapid-rise dried yeast
Pinch of salt
4 cups hard, unbleached, white flour
1 1/4 cups warm water
Olive oil
2 sprigs of fresh rosemary, finely chopped
Coarse salt
In a large bowl, mix yeast and salt into the flour. Stir in water, and then add 5 tbsp. of olive oil. Knead the dough until firm and smooth. Cover with a cloth and leave to rise for about 1 hour, until double in size.
Knock back the dough, and shape it into a large rectangle, about 1/2” thick. Put it on a large, well-oiled cookie sheet. Cover, and leave to rise again. After about 20 minutes, brush the surface with more oil and prick it all over with a fork. Scatter rosemary leaves over the surface with plenty of coarse salt. Bake the bread for about 30 minutes in a hot oven at 425 degrees, then turn the bread over, decrease the oven temperature to 350 degrees, and bake for a further 10 minutes. Cool on a wire rack, and brush with a little more oil to keep the crust soft while it cools.
Lamb with Rosemary Crust
A 3-pound leg of lamb
A sprig of rosemary, roughly chopped
3 garlic cloves
Olive Oil
Fresh rosemary sprigs, to garnish
Rosemary Crust
6 tbsp. fresh breadcrumbs
1 tbsp. chopped, fresh parsley
1 tbsp. finely chopped, fresh rosemary
2 tbsp. melted butter
Salt and pepper
Make small slits in the skin of the lamb and tuck pieces of garlic in some of the slits and short rosemary pieces in others. Brush the meat all over with olive oil and roast in the oven at 350 degrees for 45 minutes.
While the meat is cooking, make the crust by mixing all the ingredients together thoroughly. The easiest way to do this is to use a blender or food processor. Remove the lamb from the oven and spread the crust mixture over the skin. Return to the oven and cook for an additional 30 minutes. Serve on a bed of fresh rosemary as a garnish.