December Recipes Featuring Rosemary

Creamy Rosemary Pesto 

Terrific for winter use with potatoes, baked chicken, and lasagne.
1/3 cup fresh rosemary leaves
1 1/2 cup fresh parsley leaves
2 garlic cloves
1/2 cup Parmesan cheese
1/2 cup walnuts
1/2 cup olive oil
2 tbsp heavy cream
Combine rosemary, parsley, garlic, cheese, cream, and walnuts in a
food processor. Process to mix. With the machine running, slowly add
the olive oil. Season with salt and pepper and process to the desired
consistency. Yield: About 1 cup.


Rosemary Orange Pound Cake 

This is a delicious and fast breakfast bread, unusual with a sweet
rosemary flavor.
1 cup butter
5 eggs
2 cups sifted cake flour
1 tsp baking powder
1 cup sugar
¼ cup honey
1 tbsp snipped fresh rosemary or 1 tsp dried rosemary, crushed
1 ½  tsp orange flower water or ¼ tsp orange extract
1 ¼ tsp finely shredded orange peel
1 ½ tsp orange juice
2/3 cup sifted powdered sugar
2 tsp orange juice
Fresh rosemary sprigs

Allow butter and eggs to stand at room temperature for 30 minutes. 
Grease and lightly flour two 8 x 4 x 2 inch loaf pans.  Combine flour
and baking powder.  Set aside.  In a large mixing bowl beat butter with
an electric mixer on medium to high speed for 30 seconds or until
softened.  Gradually add sugar, 2 tbsp at a time, beating on medium
speed about 6 minutes or until very light and fluffy.  Beat in honey. 
Add eggs, one at a time,  beating on low to medium speed for 1
minute after each addition and scraping bowl frequently (batter may
look slightly curdled).  Gradually add flour mixture, beating on low
speed just until combined.  Gently stir in snipped or crushed rosemary,
orange flower water or extract, orange peel, and 1 ½ tsp orange juice. 
Pour batter into prepared pans.  Bake in a 325 degree oven for 45
minutes or until wooden toothpick inserted in centers comes out
clean.  Cool in pans for 10 minutes.  Remove from pans, and cool on
wire tracks.  For glaze, stir together powdered sugar and 2 tsp orange
juice.  Drizzle over cakes.  If desired, top with rosemary sprigs.  Makes
2 loaves.

Rosemary Grapefruit Bitters

You can take bitters before or after a meal to aid in digestion. A few drops
under the tongue, or added to a few ounces of sparkling water, or in a
cocktail as an aperitif (before a meal) or a digestive (after dinner) will help
with heartburn, indigestion and bloating. They are also interesting to use
for cooking, and make great Christmas gifts!

8 oz neutral spirits 190 proof if possible (like everclear), or at least 100
2 sprigs fresh rosemary
Peel from one organic ruby red grapefruit
Simple syrup (optional)

Place peels, fresh sprigs and spirits in glass jar with tight fitting lid. Make
sure plant material is fully submerged. Place in dark, cool cabinet for up to
3 weeks, shaking daily. Taste after one week. Flavor should be very
strong and intense, as you will only be using several drops. When bitters
reaches desired intensity, pour liquid through cheesecloth and sieve,
squeezing gently. If you want slightly sweet you can add simple syrup to
taste. Place in small bottles and label. Will last without for many years!

A non alchoholic version can be made with vinegar – use a high
quality apple cider vinegar, store in the refrigerator and use within
several months.