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Rosemary, for Remembrance - Recipes
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Rosemary Remembrance Punch
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| From Our Favorite Herbal Recipes, published by the Herb Society of Manitoba (write to the Society c/o Assiniboine Park Conservatory, 2355 Corydon Ave., Winnipeg, Manitoba R3P 0R5).
1 46-ounce can pineapple juice
5 sprigs fresh rosemary, or 1 tablespoon dried
1/2 cup sugar
1-1/2 cups fresh lemon juice
pinch of salt
2 cups water
4 cups ginger ale
lemon slices and mint leaves for garnish
Heat 1 cup of pineapple juice to boiling. Add rosemary and steep for 10 to 15 minutes. Dissolve sugar and pinch of salt in hot juice. Strain mixture into a pitcher containing the rest of the pineapple juice, lemon juice, and water. Chill. Add ginger ale and garnish just before serving. This punch can also be served hot. Makes nearly a gallon.
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Beer Bread with Rosemary
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| A zesty quick bread from Our Favorite Herbal Recipes.
3 cups flour
1 tablespoon baking powder
1-1/2 teaspoons salt
3 tablespoons sugar
1 tablespoon chopped fresh rosemary
12 ounces beer
Topping:
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary
1/2 teaspoon coarse salt
Combine flour, baking powder, salt, sugar, and rosemary in a bowl. Stir in beer to form a stiff batter. Place batter in a nonstick or well-oiled 8"x4" loaf pan. For topping, brush the top of the loaf with olive oil and sprinkle with rosemary and salt. Bake at 350°F for about 60 minutes, or until loaf tests done. Serve warm. Makes 1 loaf.
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Rosemary and Garlic Stuffed Mushrooms
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| This recipe, adapted from Pat Crocker’s The Healing Herbs Cookbook (Robert Rose Inc., Toronto, 1999), can be varied by using 4 portobello mushrooms instead of the 16 button mushrooms.
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16 large button mushrooms, cleaned and patted dry
2 cloves garlic
1 slice air-dried whole grain bread, torn into pieces
10 whole almonds
1/4 cup fresh parsley leaves
2 tablespoons fresh rosemary leaves
2 tablespoons butter
3 tablespoons freshly grated Parmesan cheese
Remove stems from mushrooms and place stems in the bowl of a food processor. Place the mushroom caps, open side up, on a lightly greased baking sheet. Add garlic, bread, and almonds to the mushroom stems and process until finely ground. Add remaining ingredients and process until combined. Add salt and pepper to taste. Divide stuffing among mushroom caps and bake at 375°F for 15 to 20 minutes, until golden.
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Lombardy Meat Loaf
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| In his 1963 work, An Herb and Spice Cook Book, Craig Claiborne offered several inventive ways to use fresh and dried rosemary, including this fragrant and tasty take on meat loaf.
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2 pounds ground beef
1/2 pound ground pork
1/2 pound ground veal
2 teaspoons dried basil
1 tablespoon salt
1/2 cup freshly grated Parmesan cheese
2 cups bread crumbs
1 clove garlic, minced
1/4 cup minced onion
1/4 cup minced parsley
1 teaspoon crushed rosemary
1 teaspoon freshly ground black pepper
3 eggs
2 tablespoons softened butter
2 cups beef broth or water
Preheat oven to 425°F. Mix thoroughly all the ingredients except the butter and broth. Form a large loaf and spread with the soft butter. Place the loaf in a pan lined with buttered aluminum foil and bake for 1/2 hour. Add 1 cup of broth and reduce the temperature to 350°F. Continue to bake for 30 minutes to 1 hour longer, adding more broth as necessary. Makes 6 to 8 servings.
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Rosemary Carrots
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| This simple treatment for carrots requires fresh rosemary leaves. The idea came from friend Polly Bannister in Dublin, New Hampshire. |
1 pound carrots, scraped and cut into 1/4" rounds
2 tablespoons butter
1 tablespoons fresh rosemary leaves, chopped
salt to taste
Place the carrots in a heavy saucepan with a cup of water. Bring to a simmer and cook, covered, until carrots are tender. Pour off most of the water and add the butter and rosemary. Cook gently over low heat until butter is melted and the carrots are coated. Sprinkle with salt to taste and serve warm.
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Lentil Soup with Red Miso and Rosemary
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This is adapted from The Good Herb by Judith Benn Hurley (William Morrow and Co., 1995). Miso, a Japanese bean paste that keeps for years in your refrigerator, is a handy condiment for enriching soups and sauces.
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1 tablespoon olive or canola oil
1 cup green or brown lentils
3 large carrots, finely chopped
1 large onion, finely chopped
1 clove garlic, mashed
6 cups vegetable stock or defatted chicken stock
2 tablespoons red miso
1 tablespoon minced fresh rosemary
Heat the oil in a heavy soup pot and briefly sauté the lentils, carrots, onion, and garlic, until the onion is wilted. Add the stock, bring to a boil, then reduce the heat to low and simmer, loosely covered, for about 2 hours, or until the lentils are soft. In a small bowl, combine the miso and rosemary with a ladleful of broth from the soup. Stir to dissolve the miso. Remove the soup pot from the heat and swirl in the rosemary-miso mixture. Serve hot. Makes 6 servings.
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