My rosemary plants are growing really well with more sun in the back door, to use up some fresh rosemary here are a couple of tasty rosemary tidbits.
Look for more herb dishes in upcoming spring classes. There are so many herbs and so many dishes to try!
Rosemary and Apples, Cheese Appetizers
1 cup crumbled blue cheese or gorgonzola (4 oz)
1/3 cup chopped and toasted pecans
1 oz cream cheese, softened
1 teaspoon fresh rosemary leaves, crushed or 1/2 teaspoon dried
2 medium apples, peeled and sliced
1 box puff pastry sheets
Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.
Roll pastry sheets into a rectangle. Cut horizontal rows, the make each row into a triangles, Cut each triangle in half lengthwise, for each triangle: Spread 1 tablespoon cheese mixture over each triangle; place 2 apple slices along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.
* Bake at 375°F 18 to 22 minutes or until golden brown. Serve warm.
Should make 16-17 appetizers
Rosemary and Blue Cheese Puffs
This is a puff pastry dough made from scratch. The rye flour adds whole grains and is a good texture with the cheese.
These puffs are crisp on the outside and creamy inside, they are best served warm from the oven. To prepare them ahead, you can refrigerate or freeze the puffs unbaked, and pop them in a 400-degree oven 30 to 35 minutes before serving.
1 cup water
- 1 teaspoon salt
- 1½ tablespoons chopped fresh rosemary
- ½ cup olive oil
- ¾ cup all-purpose flour
- ¼ cup rye flour
- 5 large eggs
- 4 ounces blue cheese, crumbled
- In a medium saucepan, combine water, salt, rosemary and olive oil and bring to a boil over medium-high heat. Add flours all at once and immediately whisk vigorously until you have a thick mass that pulls away from the pan. Transfer batter to an electric mixer (or if you prefer, leave it in the pan and use a whisk and muscle) and beat in eggs, one at a time. Beat in blue cheese.
- Line two baking sheets with parchment paper or baking mats, or lightly butter them. Drop batter in spoonfuls on baking sheets, allowing plenty of space between each spoonful for puffing. If desired, refrigerate or freeze pans until 30 minutes before serving.
- Preheat oven to 400 degrees. Bake 25 to 30 minutes, or until puffed and browned (allow an extra 5 minutes if they came from the freezer). If you have just one oven, it’s best to bake each pan separately.