Rosemary Orange Syrup Recipes

ROSEMARY ORANGE SYRUP

Rosemary Orange Syrup image

Categories Sauce Fruit Juice Breakfast Brunch Quick & Easy Orange Rosemary Boil Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

3 (4- by 1-inch) strips fresh orange zest
2/3 cup fresh orange juice
1/2 cup sugar
1/4 cup water
6 small clusters fresh rosemary leaves

Steps:

Boil all ingredients together in a 1-quart heavy saucepan until reduced to about 3/4 cup, about 15 minutes. Cool to warm or room temperature.

BURNT ROSEMARY ORANGE SPRITZ

Burnt Rosemary Orange Spritz image

A festive take on the classic Aperol Spritz with a seasonal note of flamed rosemary. Recipe courtesy Jane Danger.

Provided by Food.com

Categories Beverages

Time 15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

ice water
6 -8 lemons, wheels
1 cup granulated sugar
2 tablespoons stripped rosemary sprigs
1 cup water
750 milliliters bottle campari
12 ounces lemon juice
12 ounces rosemary simple syrup
12 ounces sparkling water
12 ounces sparkling wine
1/2 orange, shell for garnish (orange segments removed)
1 1/2 ounces dark Bacardi 151 rum, for garnish
1 small rosemary sprig, for garnish
rosemary sprig, plus more for garnish
1 -2 orange, cut into manicured half-wheels for garnish

Steps:

For the Ice Ring:.
Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
For the Simple Syrup:.
In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
For the Punch:.
Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.

Nutrition Facts : Calories 213.6, Fat 0.2, Sodium 8.9, Carbohydrate 27.2, Fiber 1.3, Sugar 20.7, Protein 0.7

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE

Rosemary Chicken with Orange-Maple Glaze image

Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Provided by LINDA W.

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup orange juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

Steps:

Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g

ROSEMARY SIMPLE SYRUP

Rosemary Simple Syrup image

Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.

Provided by foodelicious

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 41m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup water
1 cup white sugar
¼ cup rosemary leaves

Steps:

Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g

ORANGES POACHED IN RIESLING AND ROSEMARY SYRUP

Oranges Poached in Riesling and Rosemary Syrup image

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 750-ml bottle Johannisberg Riesling
2/3 cup sugar
4 navel oranges, peel and white pith removed, oranges cut crosswise in half
2 3x1/2-inch strips orange peel (orange part only), cut into slivers
1 teaspoon fresh whole rosemary leaves (stripped from stems)

Steps:

Combine wine and sugar in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 10 minutes. Add oranges, peel, and rosemary. Simmer 8 minutes to blend flavors. Using slotted spoon, transfer oranges to medium bowl. Boil liquid in saucepan until reduced to 1 1/3 cups, about 8 minutes. Pour syrup over oranges. Refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead. Cover and keep chilled.)

ROSEMARY ORANGE BREAD

Rosemary Orange Bread image

Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It's especially festive to serve at holiday time. My husband and I have three young children - ages 6, 3 and 1. -Deidre Fallavollita, Vienna, Virginia

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup orange juice
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons salt
1 teaspoon grated orange zest
3-3/4 to 4-1/2 cups all-purpose flour
1 large egg white
Optional: Additional fresh rosemary and whole peppercorns

Steps:

In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange zest and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 15x1-in. rectangle. Starting at a short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes., Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 130 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

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