Rosemary Julep Food

HONEY & ROSEMARY FRIED CHICKEN

Steps:

• Wash chicken and pat dry.
• Mix flour with garlic powder, salt, and pepper.
• Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
• In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
• To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
• For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
• Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).

ROSEMARY CRANBERRY BLUSH

Steps:

• In a small pot, combine the sweetener, 1 cup water and 2 rosemary sprigs. Bring to a simmer over medium-low heat and cook until the sugar is dissolved, 5 to 8 minutes. Remove from the heat and let cool. Store in a reusable container in the refrigerator.
• Fill 2 glasses with ice. In a cocktail shaker, combine 1/4 cup of the rosemary simple syrup with the cranberry juice (reserve the remaining simple syrup for another use). Shake and pour over the ice into the glasses. Top with the seltzer. Garnish each with a rosemary sprig.

CRANBERRY-ROSEMARY JULEP

Steps:

• Muddle the sugar, cranberries and rosemary in a cocktail shaker until crushed and bruised. Add the bourbon and some ice. Shake for 1 minute.
• Empty the contents of the shaker into 2 rocks glasses. Garnish each with an orange twist and a rosemary sprig, if desired.

GARLIC AND ROSEMARY JUS

Steps:

• Melt butter over low heat.
• Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
• Add rosemary and stir until fragrant, about 1 minute.
• Pour in stock and stir.
• Increase heat to bring stock to a boil, then turn down to a simmer.
• Simmer until reduced by about a third and thickened slightly.
• Taste for seasoning; add more rosemary if needed and season to taste with pepper.
• At this step you could thicken with cornflour and cold water but I like the thinner texture.
• Serve hot with roast lamb, crispy potatoes and green vegetables.