Cornbread With Pine Nuts And Rosemary Recipes

PINE-NUT COOKIES WITH ROSEMARY

Steps:

• Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
• Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
• Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
• Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

ROSEMARY CORNBREAD

Steps:

• Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
• Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
• Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.

ROSEMARY CORNBREAD

Steps:

• Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
• In a mixing bowl, combine all ingredients and mix thoroughly.
• Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
• Raise temperature to 325 degrees F and bake an additional 20 minutes.

PINE NUT AND ROSEMARY BRITTLE

Steps:

• Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
• Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.

ROSEMARY POPCORN WITH PINE NUTS

Steps:

• Heat olive oil in a small saucepan over low heat 3 minutes. Add popcorn kernels, rosemary sprigs, and 1 teaspoons sea salt.
• Remove mixture from heat; cover and let stand at room temperature 48 hours.
• Drain kernels, reserving oil; discard rosemary sprigs.
• Place 3 tbls. of the herb flavored oil in a Dutch oven(I use a high sided cast iron skillet).
• Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow. Remove popcorn from heat, and let stand 2 minutes or until popping stops.
• Place popcorn in a large bowl. Add remaining salt, pine nuts, and chopped rosemary, and toss.
• Serve immediately. Enjoy!
• Variation:.
• For quick and easy Asian popcorn, omit steeping kernels step. Substitute 2 1/2 tbls. dark sesame oil plus 1/2 tbls. hot chili oil for olive oil.