This dish is a great one for entertaining because it can be served hot or at room temperature, and it can easily be made ahead. I love the addition of the balsamic and pine nuts – makes it feel a little different (and a little lighter!) than your average potato salad. I modified the original recipe just a little and didn’t include bell pepper, but it’s a great alternate addition. I also added an extra onion to mine because I love them so much.
Just chop everything into cubes and roast:
I picked the rosemary from our bush out back!
It was foggy while I was shooting this dish (perfect for photographing outside!), and I couldn’t resist this shot on the deck:
For the full recipe, click here. Enjoy!
Photos & lettering by Erin Gleeson of The Forest Feast.
Since we have a big rosemary bush and tons of blackberries out back right now, this Herbed Blackberry Cocktail is my perfect drink! A little sweet, a little aromatic- this is great before a summer dinner party, and so easy to make! Berries and rosemary are muddled, then topped with simple syrup, lime juice and tequila. If you’re entertaining, you can make a pitcher of this ahead of time.
- 4 blackberries
- 2 sprigsfresh rosemary
- 3 tablespoons (1 1/2 ounces) tequila
- 2 tablespoons (1 ounce) lime juice
- 4 teaspoons (about 3/4 ounce) Simple Syrup
- Ice cubes
- Blackberries (optional)
- Fresh rosemary sprig (optional)
- 1 cup sugar
- 1 cup water
Hello! Kathryne from Cookie and Kate here. If you are on the hunt for a Super Bowl snack with incredible flavor and redeeming nutritional properties, these Rosemary Roasted Nuts are it! This recipe is proof that sometimes a little butter and sugar go a long way.
The recipe is as simple as can be. First, you transform an assortment of raw nuts into fragrant, toasty nuts during a brief stint in the oven. Then, you melt some butter and mix in some herbs, spices, sugar and salt. Once you combine the nuts with a trifecta of salty-sweet-spicy flavors, they become truly irresistible.
BHG’s recipe for Rosemary Roasted Nuts is pretty much foolproof, but I have a few cooking notes to share now that I’ve made a batch. For starters, buy quality, raw nuts from stores with a high turnover rate (those bagged nuts in average grocery stores are almost always turning rancid). Freshly toasted nuts are infinitely better than store-bought roasted nuts. Feel free to change up the nut varieties, but beware that very small nuts may toast more quickly than larger nuts while they’re in the oven.
Don’t try to brown the butter with the sugar and spices; mine got a little clumpy, but it was absolutely delicious nonetheless. Lastly, I added a final sprinkle of sea salt after tossing the nuts with the butter spice mixture, which transformed the nuts from really good to woah.
- 1 1/2 cups whole unblanched almonds
- 1 1/2 cups raw cashews
- 1 1/2 cups walnuts and/or pecans
- 1 cup raw pumpkin seeds (pepitas)
- 2 tablespoons finely snipped fresh rosemary
- 2 teaspoons packed brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons butter, melted
- Preheat oven to 375 degrees F. In a 15x10x1-inch baking pan, mix together all of the nuts. Bake about 12 minutes or until toasted, stirring halfway.
- In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in melted butter. Drizzle butter mixture over nuts, tossing gently to coat. Sprinkle with salt to taste. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.
Find BHG’s original recipe for Rosemary Roasted Nuts here.
In Northern California at The Forest Feast, I am getting oodles of beets in my weekly CSA box! But no matter where you happen to live, it’s likely that beets are available at your local farmers market during the winter. My favorite way to cook these vibrant little gems is to roast them until slightly crispy, with herbs, olive oil, salt and pepper. I started with this recipe for Roasted Beets and modified it a bit, adding rosemary. It makes a great side dish during these cold weather months!
- 6 medium beets
- 2 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
1. Scrub beets; trim off stem and root ends. If desired, peel (I don’t bother).
2. Place beets in a 13x9x2-inch baking pan. In a small bowl combine olive oil, rosemary, salt, and pepper. Drizzle over vegetables in pan. Toss lightly to coat.
3. Cover pan with foil and roast in a 375 degrees F oven for 30 minutes; uncover and continue roasting for 20 to 30 minutes more or until vegetables are tender.
4. Makes 6 servings.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook.
Seasons greetings, everyone! Jessica Christensen, senior editor with Better Homes and Gardens special interest titles here to welcome you to December—the busiest baking time of the year. I love baking during the holidays (and any time, really) but with my 9-month-old son demanding the majority of my time this year, my baking is going to be more structured and organized—as in make-ahead everything!
Which leads me to last weekend. When my son’s nap time rolled around, I set to work on a batch of rolls to freeze for Christmas dinner. My choice: Feather Rolls, a time-tested recipe from our BH&G archives. Like the name implies, these rolls are soft, tender, and light as a feather (thanks to the secret ingredient of mashed potato!).
However, since I don’t eat dairy products (long story), I had to find a substitute for the butter. My solution to that problem: Earth Balance margarine, the best non-dairy, high-fat margarine on the market for baking. It contains 100 calories per tablespoon, just like butter, so it behaves in much the same way. It’s also free of hydrogenated oils, which is not true of most margarines.The dough came together beautifully—made from flour, sugar, margarine, mashed potato, water, salt, and yeast. Once the ingredients were mixed together, it was a simple matter of kneading the dough until it formed a smooth ball.
Now here’s a big perk of the Feather Rolls recipe—the dough can rise in the refrigerator for 2 to 24 hours. So when I got completely distracted for the rest of the day playing an endless game of peekaboo, it was no big deal. The next day I turned the dough out, cut it into 16 pieces (the recipes says 15 pieces, but it’s much easier to get equal sizes from an even number of bread pieces), formed each piece into a rough ball, and placed the pieces in a 13×9 pan to rise for 40 minutes. The awkward 16th piece of dough had to squeeze in on one end of the pan, but I’m OK with that. Then it was just a hop, skip, and a jump to hot and yeasty baked rolls.
Once the rolls were cool, I wrapped them up in a layer each of plastic wrap and foil, and then placed them in a larger baking dish with a tight fitting lid. Then off to the freezer they went, where they will stay until the big holiday festivities later this month. I plan to pull them out of the freezer the morning of the feast to thaw and then bake them for about 10 minutes at 350°F to warm them up.
Then, because I was “on a roll” I decided to make up a double batch of Mini Focaccia. I used half of it to make a large focaccia round, and then split the other half of the dough up to make mini focaccia. I topped it with fresh rosemary (from a summer plant I brought inside that is now struggling to survive in my window). I learned long ago that this recipe needs to either be eaten immediately or frozen to keep it from getting tough and dried out. Fresh bread doesn’t last nearly as long as store-bought. So after it was baked off to the freezer it went.
Three cheers for planning ahead! What baked goodies are you going to prep and freeze for the holidays this year?
Delish Dish, In the Test Kitchen | Tags:
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