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Posts Tagged ‘rosemary’

by Sarah Steimer

Blood orange soda with rosemary simple syrup

I didn’t really know what to expect when I put this drink together. I love rosemary, but it can be absolutely overwhelming. And how would it stand up to citrus. Turned out: Pretty damn well. The rosemary simple syrup was an afterthought both as you smell the soda and sip it. The rosemary really adds a floral note to the soda, and actually boosts how refreshing this drink is.

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by Sarah Steimer

Pecan and rosemary-crusted tilapia with an arugula-pomegranate salad

A crispy, fragrant crunch on flaky fish with bursts of pomegranate and peppery greens — this impressive and simple meal can be appreciated by almost all of your senses.

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by Caitlin Saniga

Use your favorite types of olives in this bread. And when serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, course salt and herbs.

Use your favorite types of olives in this bread. And serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, coarse salt and herbs.


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by Caitlin Saniga

Herbed brown butter-orange cornbread

Browning the butter is what makes this cornbread exceptional, I think. It adds so much flavor, so don’t skip that step! And don’t burn your butter. Take it slow, and keep an eye (and an ear) on it up until the moment you pull it off the stove.

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by Sarah Steimer

Some days I really crave a good Mediterranean-style meal with really bold flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).

Some days I really crave a good Mediterranean-style meal with really bold, simple flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).


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by Sarah Steimer

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This was so simple to whip up, and so satisfying to eat. Potatoes can be a pretty heavy and starchy dish, so pairing them with a light vinaigrette and greens is a nice way to balance it out.

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by Caitlin Saniga

Fresh-squeezed vanilla-rosemary lemonade

Lemonade isn’t just for summertime! Rosemary and citrus is a classic cool-weather combination that’s rounded out nicely with a hint of vanilla in this drink.

  • 4 cups water
  • 1 cup sugar
  • 1 tablespoon pure vanilla extract
  • 4 sprigs fresh rosemary
  • 2 cups lemon juice (from 8-10 lemons)
  • ice
  • 1 lemon, sliced into thin rounds for garnish
  • additional rosemary sprigs for garnish

Combine the water, sugar, vanilla and 4 sprigs of rosemary in a medium pot over medium heat. Bring to a boil and let simmer for 5 minutes. Strain the rosemary from the liquid. Allow to cool 10 minutes before placing in the fridge to chill for 1 hour.

Pour the rosemary water and lemon juice into a large pitcher and stir to combine. Serve the lemonade in glasses with ice, lemon rounds and rosemary sprigs.

Makes about 6 cups.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-queezed recipes here.

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We LOVE popcorn. The snack was a staple in our apartment when we lived together, and we would often eat it while we watched movies with our favorite toppings (hot sauce for Sarah and Italian dressing for Caitlin). Caitlin and her sister Holly came up with a great way to test popcorn pairings: They pour various condiments and other refrigerator goodies into mini muffin tins so they can sample multiple combinations. Sarah’s dad taught her how to make popcorn over the stove before she moved into her first college apartment (see the video below for the how-to). She has it down to a near science now and often pops a big bowl right as company arrives.

We’re offering two new recipes to try this Popcorn Day, but also be sure to check out our previous popcorn recipes:

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Asiago and thyme popcorn

Like cheese popcorn but hate the powdered stuff? This is a great, classy alternative

Do you like cheese popcorn but hate the powdered stuff? This is a great, classy alternative

by Sarah Steimer

Make about 6-8 cups popcorn. While the popcorn is still warm, spray or drizzle with olive or vegetable oil to lightly coat. Finely grate about 1/2 cup Asiago cheese. Add the cheese and about 2-3 teaspoons fresh thyme leaves to the popcorn. Add a pinch of salt. Gently toss and serve.

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Brown butter, rosemary and lemon popcorn

I loved the way the butter crackled and bubbled in the pan when I removed it from the heat and tossed in the rosemary. That step made for super-crispy flecks of rosemary. Don't be tempted to add the lemon zest to the butter. It's much more delicate and could burn.

I loved the way the butter crackled and bubbled in the pan when I tossed in the rosemary. That step made for super-crispy flecks of rosemary. Don’t be tempted to add the lemon zest to the butter. It’s much more delicate and could burn.

by Caitlin Saniga

Pop about 6 cups of popcorn. Place 3 tablespoons butter in a small pan and cook over medium heat until it turn light brown, about 5 minutes. Remove the pan from the stove and add 1 tablespoon chopped fresh rosemary. Pour the butter over the popcorn. Sprinkle 1 tablespoon lemon zest (from 1 lemon) over top and finish with a few grinds of salt and pepper. Toss to coat and serve.

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by Caitlin Saniga and Sarah Steimer

Included in the box Caitlin sent Sarah were mocha chocolate chip cookies, rosemary shortbread cookies, a couple of sticks of peppermint mocha biscotti (recipe here) and orange-almond biscotti (recipe here).

Included in the box Caitlin sent Sarah were mocha chocolate chip cookies, rosemary shortbread cookies, a couple of sticks of peppermint mocha biscotti (recipe here) and orange-almond biscotti (recipe here).

We love making cookies for the holidays and sharing photos and recipes of them on the blog (most notable was our 2010 Holiday Dozen guide). We often email or text each other to rave about how good the other’s photos look, or to say how good our own cookies tasted. On a few very rare occasions, we’ve been able to try each other’s creations. This year, we decided to send cookies directly to one another so we didn’t have to be too jealous when the pictures and recipes hit the Web! 

Below are the recipes for the cookies Caitlin sent to Sarah this year. She got sick before she could finish a third batch, which would have been some sort of crunchy pignoli cookie. Oh, well! There’s always next year, right?

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Rosemary shortbread cookies

Caitlin: I had just inherited a robust rosemary plant from a family friend, so I was ecstatic when I found this cookie recipe that included the herb. The flavor intensifies over time for this cookie. Delicious!
Sarah: I fully expected the mocha chocolate cookies to be my favorite — for obvious reasons — but these ended up being my top pick. The cookie is flaky without being dry, and there is literally just the right amount of rosemary in it.

Rosemary shortbread cookies

  • 1 1/2 cups unsalted butter, at room temperature
  • 2/3 cup white sugar
  • 2 tablespoons chopped fresh rosemary
  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons white sugar for decoration
Rosemary shortbread cookies

Caitlin:  I haven’t tried this trick yet, but I’ve heard that you can save time by rolling out cookie dough between sheets of wax paper or parchment and placing it on a baking sheet before sticking it in the fridge to chill. I’ll definitely be trying this the next time I make cutouts!

In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Use small cookie cutters to make cutouts. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

Bake for 8-10 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Recipe adapted from: AllRecipes.com

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Mocha chocolate chip cookies

  • 2 1/4 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs, room temperature
  • 2 1/2 cups flour
  • 3/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons ground espresso
  • 1 1/2 cups semisweet chocolate chips
Mocha chocolate chip cookies

Caitlin: I wonder if Sarah realized there was a sparkle of cayenne in this recipe. I added a few heavy shakes at the last minute.
Sarah: Again with the great texture! Chewy and crispy in all the right spots.

Preheat the oven to 350 degrees.

Cream butter and sugars until light and fluffy. Add eggs one at time, mixing after each addition to make sure they are well combined.

In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, cayenne and ground espresso.

With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.

Line a baking sheet with parchment paper. Using a teaspoon, drop rounded balls of dough on the sheet 2 inches apart. Bake for 10-12 minutes. Cool on a wire rack and serve.

Recipe adapted from: Food 52

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So one of the best things Caitlin sent was actually a baggie of Chex mix. One night in college while we decorated and made cards for Christmas, Caitlin made a big batch of the mix and I probably ate almost all of it. She also sent along a recipe book on seasonal pies and a French baguette-scented candle. I could have happily curled up in this box. Too bad she fattened me up with those biscotti before I even had a chance to try.

Sarah: So one of the best things Caitlin sent was actually a baggie of Chex mix. One night in college while we decorated and made cards for Christmas, Caitlin made a big batch of the mix and I probably ate almost all of it. She also sent along a recipe book on seasonal pies and a French baguette-scented candle. I could have happily curled up in this box. Too bad she fattened me up with those biscotti before I even had a chance to try. Rude.

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by Caitlin Saniga

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabega.

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabaga. The more colorful, the better!

  • 1 medium turnip, scrubbed and trimmed
  • 1 medium parsnip, scrubbed, trimmed and peeled
  • 1 medium sweet potato, scrubbed and peeled
  • 5 red skin potatoes, scrubbed and trimmed
  • 1 small butternut squash, peeled and seeded
  • olive oil
  • 2 tablespoons fresh rosemary
  • 3 cloves garlic, minced
  • salt and pepper

Preheat the oven to 400 degrees.

Chop the vegetables into 1/2-inch cubes and place in a large bowl. Drizzle olive oil lightly over the vegetables and toss to coat. Add the rosemary, garlic and a some good grinds of salt and pepper. Transfer the vegetables to a large glass baking pan. Roast in the oven, stirring every 10 minutes or so, for 30-40 minutes, or until vegetables soften and turn golden. Serve warm.

Makes 6 servings.

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