These tender scones marry the bright citrus notes of lemon with piney rosemary. Serve them plain or spread with some seeded raspberry jam.
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Based on a Tuscan recipe that makes the most of the grape harvest, this focaccia from Desserts for Every Season uses Concord grapes and rosemary needles to yield a bread that's sweetly herbed.
Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts.
Syllabub is an old English sweet cream dessert, whipped and curdled with spirits, citrus, or both. The recipe found in The Lee Bros. Charleston Kitchen creates a chilled cream cloud flavored with sherry and lemon. The clever combination of fig and rosemary makes a truly good topping.
Things I wish were easier and/or less annoying: flying between coasts, blow-drying my hair, opening newly purchased DVDs, cleaning a French press, and searching my gmail from my iPhone. Thing that I used to put on this list and now I don't: Making frittata.
In winter, with a limited number of fresh fruit available, it's easy to fall into a baking rut. A cinnamon-y, sometimes pumpkin-y, sweet-flavoring-sweet ditch. Want a hand climbing out? Try rosemary.
A classic French cookie gets a nod to Italy with these rosemary and pine nut infused butter cookies.
Commonly found in savory applications, fresh evergreen-scented rosemary melds beautifully with ripe summer figs and sultry honey in this easy yet lovely cake.
Jensen's Rosemary's Baby Cookies are buttery shortbread flecked with finely chopped—you guessed it—rosemary and tangerine zest. The rosemary lends a lovely herbaceousness and the zest comes through sharp and aromatic.
There's something really lovely about the Italian tradition of pairing a glass of vin santo with a cookie or two to end a meal. But when choosing a cookie to match your dessert wine, not any old cookie will do. For this elegant meal ender, we suggest these Rosemary and Pine Nut Cookies from Fine Cooking Cookies. They are tender shortbread cookies accented with piney rosemary and toasted pine nuts, a combination of flavors that's Italian at heart. Not too sweet, these are the cookies that will match a glass of dessert wine just beautifully.
This year's pears are fat, juicy, and incredibly flavorful. For this recipe I paired them (no pun intended) with fresh rosemary and just a bit of sugar. The results are fruity, herbaceous, and mildly sweet. This jam would be perfect slathered on a ham sandwich, or alongside any holiday cheese plate.
Maple syrup is one of those products of the human endeavor that make me glad we've ascended to where we have on the food chain. It embodies our communion with nature, because we have two parties to thank. The maple trees, of course, which tirelessly share sticky sap in forest cathedrals. And the flannel-clad men and women who fire great furnaces of transformation, who alchemize that sap into amber syrup.
These biscuits easily pull apart into tender, flaky layers. The rosemary and the thyme perfume every bite. There is just a tiny salt kick and when a pat of butter melts over the warm biscuit, it's like a little bit of heaven. There won't be any leftovers of these, I can promise you that.
Not everyone loves sweet things for breakfast. I know because I live with one of those people. I've seen the guy wake up and heat up frozen taquitos for breakfast. I've seen him despondently paw through our cabinets and shelves, rejecting my stash of sugary cereals, cinnamon raisin bread, and jam.
These grilled fig sundaes are a perfect transitional dessert. Shades of summer are represented though scoops of ice cream and burstingly sweet figs that are grilled, preferably before the grill is retired for the season. Fall come through with the rosemary skewers that the figs are threaded onto and deeply sweet and sour balsamic "fudge" sauce made from vinegar reduced with red wine and sugar. The dish is finished with a sprinkle of sea salt and cracked black pepper, savory elements that tie together the sweet and tart notes of this gorgeous early fall sundae.