Whether you pick up a package of rosemary from Produce or snip it from a Rosemary Tree as needed, the herb is a great addition to your holiday meals. When cooking with rosemary, it’s important to remember the strength of its lemon & pine flavoring. The aromatic nature of rosemary combined with its beautiful needle-like leaves makes it a lovely garnish for all types of dishes. These four recipes call for full sprigs as well as chopped rosemary:
Garlic Rosemary Prime Rib with Horseradish Cream
- 5 lb. Heinen’s Boneless Beef Rib Delmonico Roast
- 1/4 cup chopped rosemary
- 1 tbsp. dried oregano
- 1/4 cup Heinen’s Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 3 tbsp. Kosher salt
- 1 tbsp. black pepper
- 1/2 cup Heinen’s Sour Cream
- 1½ tbsp. horseradish
- 1/4 tsp. fresh lemon juice
- Cayenne pepper, just a pinch
- Salt and White Pepper, to taste
- Chives, chopped
- Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate at room temperature for 30 minutes to 1 hour.
- Preheat the oven to 450⁰F. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast so the fatty side is facing up then place in the preheated oven for 25 minutes.
- Turn the oven down to 325⁰F and continue to cook for 60-90 minutes or until center registers 130⁰F for a medium rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Scrape off any excess salt on the fatty side. Slice and serve with the horseradish cream.
- For the horseradish cream:
Mix together sour cream, horseradish, lemon juice and cayenne. Season to taste with salt and white pepper. Let it set at least 2 hours for the flavors to blend. Top with chopped chives and serve with the beef.
Twice Baked Sweet Potatoes with Caramelized Onions & Two Cheeses
Makes 8 servings
- 4 medium sweet potatoes
- 3 tbsp. Heinen’s Extra Virgin Olive Oil
- 1 medium yellow onion, diced
- 2 tbsp. Heinen’s Butter
- 1 tbsp. minced garlic
- 1 tsp. fresh rosemary, chopped
- 1/4 cup Heinen’s Grated Parmigiano-Reggiano Cheese
- 4 oz. log Mackenzie Creamery Plain Chevre Goat Cheese
- 2 tbsp. Heinen’s Balsamic Glaze
- Sea salt and pepper
- Parsley for garnish
- Preheat the oven to 350⁰F. Line a tray with parchment paper.
- Scrub the sweet potatoes. Using a fork, poke holes on each side of each potato. Rub with olive oil and sprinkle with sea salt. Roast for 1 hour, or until easily pierced with a fork.
- While potatoes are roasting, dice the onion and sauté in butter until caramelized in a large pan, 8-10 minutes.
- Remove sweet potatoes from the oven, let cool for 10 minutes. Cut each potato in half. Scoop out the insides into a bowl, but leave a layer to support the skin. Be very careful to not tear the delicate skin.
- Add the caramelized onions, garlic, rosemary, and 1 tbsp. of goat cheese to the sweet potatoes. Season with salt and pepper. Mix until cheese is fully combined. Scoop mixture back into the potato skins, top with extra goat cheese, parmesan cheese, and a sprinkle of rosemary. Put back in the oven for 15-20 minutes.
- Remove from the oven, drizzle balsamic glaze over the top and a sprinkle of parsley to garnish.
Spice Cake with Rosemary Syrup and Blackberry Frosting
Makes 2 – 9″: 22-25 minutes
- 1 box Spice Cake Mix
- 1 cup milk
- 2/3 Heinen’s Unsalted Butter, melted
- 4 eggs
Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with cooking spray.
Blend dry mix, milk, melted butter and eggs in large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
Bake according to box directions. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
- 3/4 cup water
- 1 cup sugar
- 2 sprigs rosemary
- Juice of 1/2 cup blackberries (Press through a fine mesh strainer to extract juice. Discard seeds and pulp)
In a pan, combine sugar, water, rosemary and blackberry juice. Bring to a boil, lower heat and let simmer for 8-10 minutes until it turns into thick syrup. Pour into a container and let cool.
- 2 – 8oz. container Crème Fraiche (in the Cheese Department)
- 2 – 6oz. jar English Double Cream (in the Cheese Department)
- 2/3 cup Powdered Sugar
- 1/2 cup Rosemary/Blackberry Syrup (recipe above)
In a bowl, whip the Crème Fraiche, English Double Cream and powdered sugar until combined. Then add
Rosemary/Blackberry Syrup and mix until stiff.
- Fresh rosemary sprigs
- Pomegranate seeds
- Powdered Sugar, for dusting
Trim tops off to make flat, if desired. Brush the top of each cake layer with the Rosemary/Blackberry syrup. Spread a layer of frosting on first layer and top with the other half of the cake. Using a small offset spatula, spread frosting on the top and sides of the cake. Continue with another layer of frosting.
Garnish with fresh rosemary sprigs and pomegranate seeds. Dust with powdered sugar.
Makes 4 drinks
- 1 cup fresh pomegranate seeds
- 1 cup sugar
- 1 cup water
- 4 sprigs fresh rosemary
- 1 bottle champagne
- Assorted Berries
- In a small saucepan, combine pomegranate seeds, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 15-17 minutes.
- Take off of the heat and separate the pomegranate mixture, keeping only the syrup. Set aside and allow to cool.
- Once simple syrup is cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute. Top with champagne.
- Garnish with fresh berries and a sprig of rosemary.