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Ideas for lots of rosemary

s
smr33 Sep 7, 2007 05:32 PM

I have a beautiful rosemary bush that is producing like crazy. Any great ideas for using it up before the first frost?

  1. m
    mojoeater Sep 7, 2007 07:54 PM

    Rosemary-infused olive oil and rosemary-infused vodka.

    1. AntarcticWidow Sep 7, 2007 07:51 PM

      We take several branches and soak them in water for about 1/2 hour then lay them over hot coals. Put your chicken or thick cut pork chops on the grill and close it back up. Make sure your vents are open so the rosemary will smoke. I usually make a white corn salsa to serve on the side.

      1. operagirl Sep 7, 2007 07:42 PM

        At a restaurant I worked at, they used rosemary in the shortbread crust for their lemon bars -- delicious! Just use your own recipe and fold in some rosemary when making the bottom crust.

        1. bolivianita Sep 7, 2007 07:34 PM

          there is recipe in the back of the dec 2006 martha stewart for olive oil, rosemary, pinenut cookies. haven't tried it yet, but its on my holiday baking list.

          1. y
            YumTum Sep 7, 2007 07:33 PM

            I love this recipe for rosemary cookies- easy to make and delicious:

            Ingredients
            1/2 cup butter
            1/2 cup shortening
            1 1/2 cup sugar
            2 eggs
            2 3/4 cup flour
            2 teaspoons cream of tartar
            1 teaspoon soda
            1/4 teaspoon salt
            2 scant teaspoons chopped fresh rosemary
            Instructions
            Blend together the butter, shortening, sugar and eggs until creamy.

            Sift flour into the mixture then add the other dry ingredients; the cream of tartar, soda and salt, and blend together.

            Next add the most important ingredient at least when it comes to flavor, 2 scant teaspoons of fresh chopped rosemary.

            Form the dough into small balls and place them on an un-greased baking sheet. Press the balls flat with the bottom of a drinking glass that has been dipped in sugar. This gives them a nice crunchy glaze.

            Bake them in a pre-heated 400 degree oven for only about 8 minutes.

            1. HillJ Sep 7, 2007 07:21 PM

              Rosemary butter (freezes beautifully). Once made can be added to soup, roasts, eggs, muffins.

              Herb muffins-rosemary goes well with walnuts and bananas

              Any egg dish

              Freeze springs in ice cube trays for cocktails
              You can make batches and bag cubes

              Soup!

              1. kauai2b Sep 7, 2007 06:45 PM

                I had a recipe for a rosemary coffee cake. Sounds gross I know but it was a nice change. I'll try to find it.

                1. m
                  MakingSense Sep 7, 2007 06:22 PM

                  My rosemary winters over outside in the Mid-Atlantic although I lost some of them last year. Don't know what kind of luck you'll have where you live. I still take a lot inside for the winter.
                  It freezes exceptionally well. Just cut stems into lengths that fit into zipper bags and pop into the freezer. It's ready to take out as you need it without having to run outside. The needles pop right off the stems and you can easily chop it while it's still frozen.

                  A marinade of rosemary, lemon juice, salt and black pepper is a house favorite for chicken. I love to cook the chicken over a wood fire, cutting firewood into chunks small enough to fit in my Weber. Incredible flavor. Worth the effort of a little wood chopping.

                  I made lemon marmalade years ago with rosemary and garlic that was out of this world but I've lost the recipe. Anybody got any ideas?

                  1. AreBe Sep 7, 2007 06:02 PM

                    Here's a helpful thread in case you haven't seen it
                    http://www.chowhound.com/topics/372950

                    From it you can follow a link to one of my old threads on a rosemary, garlic, lemon coating for tuna and pork - a favorite at my house.

                    1. m
                      mvi Sep 7, 2007 06:00 PM

                      I have enjoyed using rosemary with butterflied leg of lamb (add garlic and red wine to marinate), roast chicken and fresh fish (add a sprig on top and cook it however you usually do.)

                      1. Gio Sep 7, 2007 05:54 PM

                        I have a ton too. Pull it up, cut off the roots, dry most of it and use all winter long.
                        Here it will not survive the winter.

                        1 Reply
                        1. re: Gio
                          m
                          markabauman Sep 7, 2007 06:00 PM

                          Use branches as skewers for shish kebab, esp. lamb.

                        2. c
                          cerealpancakes Sep 7, 2007 05:40 PM

                          I've heard of just quartering new potatoes and tossing them with salt, pepper, olive oil, garlic, and rosemary and then bake - looks like nice winter comfort food. I also totally agree with the rosemary bush, my street has rows planted for decoration!

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