Tuscan Rosemary Pine Nut Bars Food

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Spread the pine nuts on a baking sheet and bake/toast for about 5 minutes, stirring them once or twice
• 3 until they become fragrant and golden
• 4 Watch carefully; they burn easily
• 5 Have an 8-inch square baking pan at hand; for easy extraction, the pan may be lined with parchment paper so that the paper hangs over 2 of the sides
• 6 Melt the butter in a medium saucepan over medium heat
• 7 Remove from the heat and add the confectioners' sugar, rosemary and pine nuts, stirring to incorporate
• 8 Add the flour and mix in to form a stiff dough
• 9 Pat the dough evenly into the (ungreased) baking pan
• 10 Bake for about 20 minutes, until golden and firm at the edges
• 11 Transfer the pan to a wire rack to cool for about 2 minutes, then use a sharp knife to carefully score/cut the shortbread into 16 squares
• 12 Let cool in the pan for at least 10 minutes before removing from the pan and making further cuts to serve or store

FIG ROSEMARY AND PINE NUT JAM

Steps:

• PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• COMBINE figs, sugar, rosemary and lemon in a non reactive heavy bottom pot.
• Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 220 degrees remove rosemary. Carefully add pine nuts and Grand Marnier over no flame then bring back to a boil.
• Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
• Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.

CHICKEN & PINE NUT MINI BURGERS

Steps:

• Place all of the above ingredients in a bowl and mix together very well. When I make these, I add 1-2 tablespoons of a vinaigrette style salad dressing to give it a little extra flavor. This is completely optional.
• In a skillet, heat 2 tablespoons of olive oil over medium high heat. Once the olive oil begins to shimmer, it is time to cook the chicken patties.
• Using a tablespoon or small cookie scoop (approx. 1 tbl in size), scoop rounds of the meat mixture into the skillet. Use a fork to slightly press them flat.
• Cook the patties until well browned on one side and cooked about half way through.
• Flip to the other side and repeat the previous step. Once the second side is browned and the patties are cooked completely through, patties are done.
• Remove the patties to a paper-towel lined plate to drain, if necessary.
• Eat and enjoy!

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• Preheat the oven to 350 degrees. Place a rack at the middle level.
• Spread the pine nuts on a cookie sheet and place in the oven. Toast, stirring once or twice to prevent burning, until they are a shade darker and fragrant, about 5 minutes. Watch carefully; pine nuts burn easily. Remove from the cookie sheet and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium heat. Remove from the heat and stir in the confectioner's sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.
• Spread and pat the dough evenly into an ungreased 8-inch square baking pan. bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula. The bars can be stored, tightly covered, for up to 5 days, or frozen for 1 month.