Browsing Tag

rosemary

Rosemary Sweet and Salty Dog Cocktail

January 21, 2018

This mixed drink gives a fun, earthy twist to the traditional salty dog cocktail. A simple syrup is infused with rosemary from the herb garden and combined with freshly squeezed red grapefruit juice and vodka. It’s served in a glass with a rim of fine ground sea salt. 

Rosemary Sweet and Salty Dog Cocktail Recipe | FakeFoodFree.com

It has come to my attention this week that there are quite a few people out there who do not like grapefruit. 

I suspect that much like those who do not like kale, they cannot be trusted. 

Just kidding. 

To be honest, I’m not quite sure when I turned the corner on the stuff. For years, it was a grandma and grandpa breakfast accompaniment.  Served alongside poached eggs and whole grain toast. 

For the record, I refuse to think that my love for the fruit correlates with getting older. Proof is in in the fact that I’ve loved grapefruit for at least 10 years now. 

I think it’s because I was introduced to red grapefruit. 

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Skillet Mushrooms in Rosemary Gravy and Smoked Ham and Olive Spread

November 18, 2015

These savory snacks make a great start to holiday meals. Their rich, earthy flavors are an ideal match for the Cabernet Franc I received from Cultivar Wine.

Skillet Mushrooms in Rosemary Gravy and Smoked Ham and Olive Spread | Holiday Snacks and Appetizers | Cultivar Wine Pairing on Fake Food Free #partner  
The idea of snacks for Thanksgiving day seems a little absurd. It’s not like we really need to include more food in the celebration. And having snacks around certainly isn’t because we need to satisfy hunger. If you are like me, hungry won’t even be a part of your vocabulary for at least 36 hours. 

Yet there is something about little bites to kick off the celebration that feels like a necessity. All that cooking makes you want to eat. Why not take things over the top? It is Thanksgiving after all.

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Strawberry Rosemary Shortbread

June 3, 2011
Strawberry Rosemary Shortbread Recipe | Fake Food Free

One thing that frustrates me most is the lack of time to post. That is preceded only by the lack of time to cook and take photos. Usually I’m really good at making time, but June is turning out to be one crazy month.

That being said, I should also probably mention that I am so excited it’s June! Summer is finally here, perhaps not by calendar date, but certainly by weather. The garden is growing, the mornings are muggy and the days are long.

I used to despise the heat of summer. But there is something about living in South America and now having my own garden that has made me give summer it’s due. I actually kind of like it now.

Although, it does mean one, very sad thing – we have seen the last of the fresh strawberries. I have no reason to complain. We got many more than we ever expected, but I can often be found in the kitchen saying – what am I going to do without my strawberries! They have been my go to snack for weeks.

Before they were gone, I tried out a strawberry shortbread. I’m loving the flavors of herbs in my sweets so it didn’t take me long to decide on adding rosemary.

It doesn’t take much to make a good shortbread which is why they are one of my favorite cookies. The small amount of strawberry puree in these turn them just barely pink and have a slight strawberry flavor that doesn’t overpower the rich, buttery shortbread. Every now and then you’ll get a tiny burst of earthy rosemary flavor.

Strawberry Rosemary Shortbread Recipe | Fake Food Free

Strawberry Rosemary Shortbread
Makes 12 to 14 cookies
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Ingredients
  1. ½ cup unsalted butter, softened
  2. ¼ cup Demerara sugar
  3. 2 tablespoon pureed strawberries
  4. ½ teaspoon finely chopped fresh rosemary
  5. 1 cup white whole wheat flour
Instructions
  1. In an electric mixer, cream the butter and sugar together on medium-high, about 2 minutes. Mix in the strawberry and rosemary. Finally add the flour and mix just until combined.
  2. Shape the dough into a log and wrap with plastic wrap. Refrigerate for about 30 minutes, until firm. Preheat the oven to 350 degrees F.
  3. Slice cookies at about ¼ inch thickness and place on an ungreased cookie sheet. Bake 12 to 15 minutes or just until slightly firm in the middle and the edges are browned.
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Strawberry Rosemary Shortbread Recipe | Fake Food Free
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

Lemon Rosemary Thumbprints with Peach Jam

September 4, 2010

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

 Lemon Rosemary Thumbprints with Peach Jam | Fake Food Free  

One of my favorite cookies that show up at our holiday cookie exchange is a creative combination of lemon and rosemary in a shortbread. A former coworker of mine brings these cookies and I usually get to go home with all the extras. We both love them, but others seem to be resistant to the savory herb flavor in something that is supposed to be strictly sweet.

It is surprising how delicious the rosemary tastes in the cookies. It isn’t an overwhelming flavor, but more of a crisp, refreshing background to the sweet lemon shortbread. I’ve been meaning to make these cookies for a while, but just haven’t gotten around to it.

All that time thinking about them has given me the opportunity to get creative. First, let’s talk about the jam.

I’ve wanted to try some jam with alternative sweeteners all summer, but I’ve been afraid of ruining all that wonderful fresh fruit if it didn’t turn out well. When I came across Stone Fruit Preserves from The Cilantropist, I finally decided to give it a try. The recipe already had honey in it so I added demerara sugar instead of white sugar.

I also cooked it according to other jam recipes I’ve used, boiling it hard for about 15 minutes. I canned the majority of it and left about a ¼ cup as refrigerator jam which I used in the cookies.

For the cookies, I decided to try out some brown rice flour which I have never baked with before. I really like the texture it gave to the cookies. They have almost a cornmeal-like feel in the mouth. I wouldn’t go overboard with it though. A little adds nice texture, but too much makes them gritty.

The rosemary adds that same refreshing flavor as the cookies I enjoy from our holiday party. Despite the fact that there is rosemary, lemon and peach going on here it all blends nicely for one delicious thumbprint cookie. Feel free to substitute any type of jam. I think a lemon curd would be tasty with them, too.

Lemon Rosemary Thumbprints with Peach Jam | Fake Food Free

Lemon Rosemary Thumbprints with Peach Jam

Jam modified from Stone Fruit Preserves at The Cilantropist
Cookies modified from Jam Thumbprint Cookies by Ina Garten

Makes: About 18 cookies

Jam Ingredients

Peach Jam/Filling

2 lb. peaches, peeled, pitted and chopped
1 cup demerara sugar
¼ cup local honey
Juice of ½ a lemon

Jam Prep

Combine all ingredients in a heavy soup pot. Bring to a boil and cook, stirring often, for 15 minutes. You can check to make sure the jam has set up by spooning some on a plate and putting it in the freezer for a couple minutes. If it is thick and spreadable when you get it out, it is ready. Process as you would any jam if you choose to can it, otherwise, place it in a sealable container and store in the refrigerator for up to a week. Makes about 4 cups.

Cookie Ingredients

3/4 cup unsalted butter, softened
½ cup demerara sugar
½ teaspoon vanilla
1 cup brown rice flour
¾ cup white whole wheat flour
½ teaspoon fine ground sea salt
1 teaspoon lemon juice
1 teaspoon lemon zest
½ tablepsoon fresh rosemary, chopped

Cookie Prep

In a mixer, cream together the butter and sugar on medium to medium-high for about 2 minutes. Add the vanilla. Slowly mix in the flours, salt, lemon juice and lemon zest. Finally, mix in the rosemary. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees F. Roll the dough into about 1 inch balls, maybe just a little larger. Place on an ungreased cookie sheet. Flatten the cookies slightly and make a small indentation in the center with your thumb. Fill the spot with about 1/8 to ¼ tsp of jam. Be carefully not to fill the space too full or it will bake out of the cookie.

Bake for about 12 minutes or until the cookies are firm and slightly browned. Let cool on the baking pan for about 2 minutes and carefully transfer to a cooling rack to allow the jam to set before serving. 

Lemon Rosemary Thumbprints with Peach Jam | Fake Food Free
 
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  
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