Lemon And Rosemary Caramels Food

LEMON AND ROSEMARY CARAMELS

Steps:

• Line 9-inch square pan with parchment paper. Spray with cooking spray.
• In 1-quart saucepan, heat butter, whipping cream and salt to boiling. Remove from heat. Stir in rosemary and lemon peel; set aside.
• In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
• Add cream mixture. Beat with whisk until thermometer reads 248°F. Pour into pan; cool 10 minutes. If desired, garnish with additional rosemary and lemon peel.
• Cool completely; cut into squares.

ROASTED HAMOUR WITH TOMATOES, ARTICHOKES, LEMON AND ROSEMARY!

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a pan.
• Add onion.
• Cook, stirring occasionally, until its soft and translucent.
• Add garlic and artichokes.
• Season with salt and pepper.
• Cook for 2 more minutes.
• Transfer to a baking dish.
• Season hamour fillets with rosemary, salt and pepper.
• Place them in the baking dish.
• Pour tomatoes over the fillets.
• Sprinkle with lemon juice, salt and pepper.
• Bake until the fish is just cooked through (about 10-12 minutes), depending on the thickness of the fish.
• Serve hot, right out of the oven.

LEMON-ROSEMARY MUFFINS

Steps:

• Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
• . Bake 15 to 20 minutes or until tops are golden brown.
• Makes 12 muffins.

LEMON-ROSEMARY TEA

Steps:

• In a 3-quart saucepan, bring the water to boiling.
• Remove from heat. Add tea bags and rosemary. Cover and steep for 15 minutes.
• Remove and discard tea bags. Add sugar and lemon juice, stirring to dissolve sugar.
• Strain tea mixture into a large pitcher. Discard rosemary.
• Cover and chill in the refrigerator for at least 3 hours or until ready to serve. Just before serving, stir in carbonated beverage.
• For a more intense rosemary flavor, don't strain the mixture until after chilling.

LEMON ROSEMARY MINI-MUFFINS

Steps:

• In a large bowl, combine coconut flour, salt and baking soda.
• In a smaller bowl, blend together eggs, agave and oil.
• Blend wet ingredients into dry, then blend in rosemary and lemon zest.
• Scoop batter 1 tablespoon at a time into greased mini muffin tins.
• Bake at 350° for 7-8 minutes.
• Cool then remove from muffin tins and serve.

LEMON-ROSEMARY MARINADE FOR LAMB

Steps:

• Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
• If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
• Makes enough for 2 pounds of lamb.