ROSEMARY ORANGE SYRUP
Categories Sauce Fruit Juice Breakfast Brunch Quick & Easy Orange Rosemary Boil Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Boil all ingredients together in a 1-quart heavy saucepan until reduced to about 3/4 cup, about 15 minutes. Cool to warm or room temperature.
ROSEMARY ORANGE BREAD
Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It's especially festive to serve at holiday time. My husband and I have three young children - ages 6, 3 and 1. -Deidre Fallavollita, Vienna, Virginia
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange zest and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 15x1-in. rectangle. Starting at a short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes., Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 130 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
ROSEMARY SIMPLE SYRUP
Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g
ROSEMARY SYRUP
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine sugar, rosemary, and 1 1/2 cups water. Bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about 1 minute. Remove from heat; let stand 20 minutes. Remove and discard rosemary. Store in an airtight container, refrigerated, up to 2 months.
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
BURNT ROSEMARY ORANGE SPRITZ
A festive take on the classic Aperol Spritz with a seasonal note of flamed rosemary. Recipe courtesy Jane Danger.
Provided by Food.com
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the Ice Ring:.
- Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
- For the Simple Syrup:.
- In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
- For the Punch:.
- Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
- Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.
Nutrition Facts : Calories 213.6, Fat 0.2, Sodium 8.9, Carbohydrate 27.2, Fiber 1.3, Sugar 20.7, Protein 0.7
ORANGES POACHED IN RIESLING AND ROSEMARY SYRUP
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine wine and sugar in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 10 minutes. Add oranges, peel, and rosemary. Simmer 8 minutes to blend flavors. Using slotted spoon, transfer oranges to medium bowl. Boil liquid in saucepan until reduced to 1 1/3 cups, about 8 minutes. Pour syrup over oranges. Refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead. Cover and keep chilled.)
ROSEMARY & ORANGE SORBET
From San Francisco Chronicle & SFGate.com. "The sharp resinous flavor of fresh rosemary adds a subtle background for the sweet orange sorbet. Add a dish of chocolate truffles to serve along with the sorbet & you have a fancy, but simple, winter dessert." You can also add some smaller sprigs of rosemary for garnish.
Provided by Trnquilit
Categories Frozen Desserts
Time 3h10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- In a saucepan over medium-high heat, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
- Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
- Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
- Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.
Nutrition Facts : Calories 679.3, Fat 0.7, SaturatedFat 0.1, Sodium 7, Carbohydrate 171.6, Fiber 2, Sugar 161.2, Protein 2.5
ROSEMARY SIMPLE SYRUP
Simple syrup is a versatile pantry staple and shockingly easy to make. Just combine equal parts water and sugar, then if you like you can infuse it with herbs and spices of your choice. Steeped with rosemary, it works beautifully in holiday cocktails and desserts and is an easy way to add more flavor to the festivities. It makes a perfect edible gift as well.
Provided by Elena Besser
Time 1h10m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Combine the sugar, rosemary and 2 cups water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and allow to steep for 45 minutes to 1 hour. Transfer the syrup to a squeeze bottle or airtight container and store in the refrigerator for up to 1 month. Strain out the rosemary before using.
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