Rosemary Thyme Lemon Cocktail Food

ROSEMARY GIMLET

Steps:

• Rosemary Simple Syrup:In a small saucepan, bring 1/2 cup water, sugar, and rosemary to a boil, stirring until sugar dissolves. Let stand 30 minutes, then strain; discard solids. Refrigerate in an airtight container up to 1 week. (Makes 1/2 cup.)
• Cocktail:Combine gin, lemon juice, and 3/4 ounce syrup in a cocktail shaker. Fill halfway with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain and serve, garnished with rosemary.

LEMON THYME (OR ROSEMARY) BARS

Steps:

• Place oven rack in center of oven. Preheat to 325. Butter and flour an 8x8 glass baking dish.
• FOR THE BARS:.
• in a small bowl combine flour, thyme (or rosemary), lemon zest and salt. Set aside. Using a stand mixer with paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined. Using damp fingers, press the dough into prepared pan. Baked for 30 minutes until golden. Cool 30 minutes.
• FOR THE GLAZE:.
• In small bowl, whisk lemon juice with powdered sugar until smooth. Spoon glaze over the cooled crust. Allow glaze to harden, at room temperature, for about an hour.
• Using a metal spatula, or run a knife around the edge, remove the crust from the pan. Cut into 1/2 inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.

ROASTED POTATOES WITH ROSEMARY, LEMON AND THYME

Steps:

• In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.
• Position a rack in the center of the oven and heat the oven to 475°F Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with the infused olive oil, the salt, and a few grinds of pepper.
• Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Pick out and discard the pieces of lemon zest. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes.
• Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more olive oil. Season to taste with salt and pepper.

EMERIL'S MARJORAM, THYME, ROSEMARY & LEMON GRILLED SHRIMP

Steps:

• Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
• Combine the remaining ingredients in a medium-sized bowl. Stir well to combine. Add the shrimp to the bowl and toss to evenly coat. Place in the refrigerator and let marinate for at least 20 minutes and up to 1 hour.
• Set a grill or grill pan over medium-high heat and spray with cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes per side and serve sprinkled with kosher salt and wedges of lemon.