Rosemary Honey Recipes

ROSEMARY HONEY

Steps:

• Bring honey, butter, 1 rosemary sprig, and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep for 30 minutes before serving.
• Tie remaining rosemary sprigs together. Dip the rosemary brush into the honey and use to drizzle over chicken.

ROSEMARY HONEY

Steps:

• Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.

ROSEMARY-HONEY ALMOND TART

Steps:

• Prepare the crust: Generously butter a 10-inch round (3/4- to 1-inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 week (see Tip).
• While the dough chills, prepare the filling: In a small pot set over medium-low, combine the honey, rosemary sprigs, sugar, butter and salt. Stir frequently until the butter melts and the sugar dissolves, 6 to 8 minutes. Remove from the heat and cool for at least 10 minutes. Whisk the egg, yolks and cream in a liquid measuring cup. Remove the rosemary sprigs from the honey and whisk the egg mixture into the honey mixture until fully blended. Stir in the almonds. The filling can be covered and refrigerated for up to a week (see Tip).
• Using a floured rolling pin, roll out chilled dough between two sheets of parchment paper or on a lightly floured surface into a 12-inch round. To transfer to the tart pan, roll the dough around the rolling pin, then unroll it over the pan without stretching it. Gently press the dough into the fluted sides and, using a pair of kitchen scissors or a sharp knife, trim any overhang to 1/4 inch above the pan. Refrigerate the tart shell until firm, at least 20 minutes. Heat oven to 375 degrees while the dough chills.
• Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the bottom surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Lower the oven temperature to 350 degrees.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.

ROSEMARY HONEY COOKIES

Steps:

• note:If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
• Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
• Coat the cookie sheets with solid shortening and set them aside.
• In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
• Beat in the egg, honey, juice, and grated zest.
• On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
• Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
• Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.

HONEY ROSEMARY CARROTS

Steps:

• Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.