ROSMARINSMöR (ROSEMARY BUTTER)
Make and share this Rosmarinsmör (Rosemary Butter) recipe from Food.com.
Provided by Nif_H
Categories Swedish
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Start by beating butter until soft. Add rosemary, garlic, and pepper to the butter. Shape into a roll and wrap tightly in plastic wrap.
- Refrigerate until firm.
Nutrition Facts : Calories 1263.7, Fat 138.8, SaturatedFat 87.8, Cholesterol 366.4, Sodium 1221.2, Carbohydrate 9.7, Fiber 3.1, Sugar 0.2, Protein 3.1
PAN-ROASTED CELERIAC WITH ROSEMARY BUTTER
Lifted from Mark Bitman, you must try this great recipe with any lamb dish. The flavours are transcendental
Provided by Jeff 631750
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the rosemary and garlic and cook gently until fragrant, about 2 minutes.
- Add the celeriac. Cook, turning every several minutes until soft and golden brown on all sides, about 30 minutes.
- Sprinkle salt, pepper and minced rosemary to taste.
Nutrition Facts : Calories 199.6, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 228.9, Carbohydrate 21.4, Fiber 4.1, Sugar 3.7, Protein 3.6
ROSEMARY PEAR BUTTER
Make and share this Rosemary Pear Butter recipe from Food.com.
Provided by JelsMom
Categories Jellies
Time 5h
Yield 2 pints
Number Of Ingredients 6
Steps:
- Peel & chop pears, placing in water so they don't dry out.
- Drain well and place in a large, heavy Dutch oven. Add cider so that it just covers fruit. Place cinnamon stick pieces beneath surface of cider. Simmer 30 minutes until tender.
- Preheat oven 300°F Remove cinnamon & set aside.
- Puree pears with liquid in blender or food processor until as smooth.
- Transfer pureed pears to large, heavy baking dish.
- Mix in honey, rosemary, & cinnamon.
- Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.
- Add single drop of lemon juice (any more would be overpowering).
- Cool completely.
- For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.
- For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.
Nutrition Facts : Calories 785.2, Fat 1.1, SaturatedFat 0.1, Sodium 12.5, Carbohydrate 210.5, Fiber 28.4, Sugar 158.8, Protein 3.7
ROSEMARY-BUTTER SAUCE
A light, nice sauce that is a perfect addition to Parmesan chicken instead of the typical marinara sauce. Also goes nicely over garlic mashed potatoes.
Provided by Lindsay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 3.1 g, Cholesterol 71.3 mg, Fat 22.5 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 14.1 g, Sodium 95.6 mg, Sugar 0.6 g
ROSEMARY BUTTER COOKIES
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 9
Steps:
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
- Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
- Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
PEAR ROSEMARY BUTTER
I adapted this from a recipe I saw in the October 2003 Bon Appetit. The people I tested my first batch on today said it had a nice balance of pear-to-rosemary flavor. I used Bartlett pears, the original recipe calls for Boscs. I'll try Boscs next, since I have both kinds falling off my pear trees. This is a work in progress. I may amend the recipe after I make it a few more times.
Provided by Beanwean
Categories Fruit
Time 6h
Yield 5 eight ounce jars
Number Of Ingredients 5
Steps:
- Make your own pear juice using a juicer, or purchase unsweetened pear juice at a health food store or grocery.
- Cook pears in pear juice until soft, 25-35 minutes.
- Remove from pot with slotted spoon, press through food mill or sieve to make 2 quarts pulp.
- Reserve juice for your next batch of pear butter.
- Put pear pulp in large, heavy-bottomed pan.
- Add vanilla and simmer until thick, stirring frequently to prevent scorching.
- Test for doneness by placing a teaspoonful of the pulp on a saucer and chilling for a few minutes.
- If there is no water ring around the pulp, the butter is done.
- This may take several hours, so be patient, and dont forget to stir!
- Remove from heat, add rosemary and balsamic vinegar, stir gently.
- Let steep for 30 minutes to an hour.
- Meanwhile, prepare jars and lids for canning.
- Remove rosemary from pear butter, return to stove and heat butter until simmering.
- Pour hot into hot jars leaving ¼ headspace.
- Screw on lids and let cool on rack.
- Process in a boiling water bath for ten minutes.
- Yield: 5 eight ounce jars.
Nutrition Facts : Calories 307.2, Fat 0.6, Sodium 5.6, Carbohydrate 80.2, Fiber 16, Sugar 51, Protein 2
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ROSEMARY BUTTER RECIPE - THE TIMES GROUP
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- To prepare this yummy butter recipe, take a large bowl and add butter to it. Using an electric beater, beat it well till creamy.
- Stir in ground rosemary, crushed garlic along with black pepper powder in the bowl and whisk well. Cover the bowl with cling film wrap and put it in the refrigerator for about an hour to set the butter.
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