{"id":4858,"date":"2013-03-21T20:26:44","date_gmt":"2013-03-22T02:26:44","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=4858"},"modified":"2013-08-06T20:00:27","modified_gmt":"2013-08-06T20:00:27","slug":"recipe-redux-green-with-herb-envy","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/c\/recipe-redux-green-with-herb-envy\/","title":{"rendered":"Recipe Redux – Green With Herb Envy"},"content":{"rendered":"

I have been cooking with herbs for several years to enhance the flavor of our dishes without the added sodium. So when Recipe Redux sent out what this months topic, I had to do some major mind bending to think of a way to use a fresh herb in a non-traditional way. So instead of the savory path, I picked the sweet path to follow.<\/p>\n

The herb I choose to work with is one that would traditionally be used to flavor meats and tomato sauces. Rosemary has a sweet piney flavor; reminiscent of pine needles. \u00a0Many times I strip the stems of their leaves and use them for skewers for kabobs when we are grilling. Rosemary can also be used in casseroles, salads, seafood and vegetables. But this time I pair this pungent herb with its needle-like leaves with some wonderful citrus.<\/span><\/p>\n

As a side bar, \u00a0I used my new coffee bean grinder to chop my fresh rosemary into manageable pieces for both of my recipes. Yeah, no more herbs slipping and sliding away on the cutting board as I am trying to chop them to be used in my cooking.<\/p>\n

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The first recipe that I tried was a Rosemary-Lemon Cookie with mascarpone cheese and lemon curd filling. Unfortunately the first two places I went to shop for my ingredients did not have either. As I was feeling some anxiety about that I was doing quick research on what I could substitute – finally the third store I went to had both ingredients that I needed so I didn’t have to make the lemon curd from scratch or substitute spreadable cream cheese for the mascarpone.<\/p>\n

Rosemary-Lemon Cookies<\/address>\n\n\n\n\n\n\n\n
1 cup butter, softened<\/td>\n\u00bd tsp lemon extract<\/td>\n<\/tr>\n
\u00be cup sugar<\/td>\n1 tsp vanilla<\/td>\n<\/tr>\n
2 tsp snipped fresh rosemary<\/td>\n\u00a02 \u00bc cup flour<\/td>\n<\/tr>\n
2 tsp shredded lemon peel<\/td>\n\u00a0\u00bd cup lemon curd<\/td>\n<\/tr>\n
\u00bd tsp baking powder<\/td>\n\u00bd cup mascarpone cheese<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Beat butter with mixer until smooth, 30 seconds. Add sugar, rosemary, lemon peel and baking powder. Beat until combined. Beat in lemon extract and vanilla. Mix in flour, dough will be stiff. Shape into 1-inch balls. Place on parchment lined baking sheets. Flatten with glass dipped in sugar until uniform thickness. Bake about 8 minutes or until golden brown. Cool on wire rack.<\/address>\n

Combine lemon curd and mascarpone cheese in a small bowl. Place mixture onto flat side of half the cookies. Place remaining cookies on top, and gently press each to squeeze filling to edges. Dust with powdered sugar, optional. \u00a0Makes approximately 20 cookies.<\/p>\n

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The second recipe that I choose was Rosemary and Lemon Cupcakes. Surprisingly I had cake flour in the house, heaven knows what for but there it was telling me to use it. \u00a0Again, I used my coffee bean grinder to chop the fresh rosemary.<\/p>\n

Rosemary and Lemon Cupcakes<\/address>\n\n\n\n\n\n\n\n\n\n
1\/2 cup butter, softened<\/td>\n1 cup sugar<\/td>\n<\/tr>\n
2 eggs<\/td>\n1 1\/2 tsp lemon extract<\/td>\n<\/tr>\n
1 3\/4 cup cake flour<\/td>\n1\/2 tsp vanilla<\/td>\n<\/tr>\n
2 tsp chopped fresh rosemary<\/td>\n\u00a02\/3 cup milk<\/td>\n<\/tr>\n
1 1\/2 tsp baking powder<\/td>\n2 tsp shredded lemon peel<\/td>\n<\/tr>\n
1\/2 tsp salt<\/td>\n\u00a03 Tbsp lemon juice<\/td>\n<\/tr>\n
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In medium bowl combine cake flour, rosemary, baking powder and salt; set aside. In large mixing bowl beat butter for 30 seconds. Add sugar, lemon extract, and vanilla. Beat for 2 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each until just combined. Stir in the lemon peel and lemon juice. Spoon batter into paper lined muffin tins to 3\/4 full. Bake 22 – 25 minutes. Cool in muffin cups on rack for 5 minutes. Remove from pan; cool completely. Makes 15 cupcakes.<\/p>\n

Take 1 cup powdered sugar, 1\/2 tsp finely shredded lemon peel and 5 1\/2 tsp lemon juice to make a drizzle to go over the cupcakes.<\/p>\n

I hope that you enjoy the recipes as much as I did. \u00a0And don’t forget to check out my fellow Recipe Redux Bloggers to see how creative they can be in using herbs in non-traditional ways.<\/p>\n

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