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Rosemary Recipes

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Rosemary Corn Muffins


Cooking spray
1 cup all-purpose flour
1 cup coarse yellow cornmeal
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp finely chopped fresh rosemary, plus leaves for garnish
1 cup plus 2 tablespoons corn
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup oil

Instructions:   Lightly spray a 12-cup muffin tin with cooking spray. Mix together the flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.  Stir together the buttermilk, egg, and oil, Mix this into the flour mixture, and stir until just combined.  Fill muffin cups about 3/4 full.  Top with the rest of the corn and rosemary garnish.  Bake at 375 degrees F until golden and a toothpick comes out clean, about 15-17 minutes.

Parmesan and Rosemary Cookies

1 cup of flour
2 tablespoons of fresh rosemary (or you can substitute thyme) – have a few extra pieces to garnish the cookies with if desired
1/4 cup of butter
1/2 cup of grated Parmesan cheese (or you can substitute another cheese)
1/2 cup of sour cream
Salt and pepper to taste

Pulse together the flour, rosemary, butter, and salt and pepper in a food processor.  Add the cheese and sour cream and pulse again until a dough forms.  Roll the dough into a tube shape, wrap in plastic wrap and refrigerate for an hour.  Slice the dough into cookies.    Put cookies on a baking sheet lined with parchment paper or a silpat.  Press some rosemary onto each cookie as a little garnish if desired.  Bake for 12-15 minutes at 350 degrees F until cookies just start to brown a bit.

You can serve as is or with a little drizzle of balsamic syrup:  2 cups balsamic vinegar, 1 cup sugar combined and simmered until it thickens and reduces.

Adapted from Michael Smith, Chef at Home


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