I admit it: I'm addicted to rosemary. It was under control until my friend Susan, who lives on Galveston (one lives on, not in, Galveston), began to supply me with the good stuff. Every five or six weeks, I get an express mail envelope containing a whole lot of sprigs from her incredibly fragrant rosemary bush. As soon as I open the package, I am overwhelmed by the woody fragrance, take a few deep breaths and start thinking about ways to enjoy it.
Here are some of the things I have done with Susan's rosemary (of course any rosemary will work, especially what you find at the farmers' market in season):
- Rosemary apricot jam
- Olive oil and rosemary cake
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| Olive oil and rosemary cake with rosemary apricot jam |
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| Rosemary jelly |
- Apricot rosemary conserve
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| Apricot rosemary conserve |
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| Rosemary bread |
- Honey rosemary ice cream
- Rosemary sorbet
- Zucchini sauteed with rosemary
- Crispy potatoes sauteed with rosemary
- Add a sprig to pressure cooked veal and onions
- Throw a sprig (together with a thyme sprig and a lemon) into cavity of chicken before roasting
- Tie a sprig onto roast lamb or pork
- Add a sprig to soup
- Add a sprig to bouquet garni
- Add finely ground to rubs
- Add to spice/herb package for soups
- Throw some sprigs over coals when grilling fish or meat
Bobby Jay
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