One of my favorite herbs for the summer months is Rosemary.
I use the leaves to mildly flavor an Orange-Rosemary Pound Cake recipe that I found in my Better Homes and Gardens Cook Book, and also in my favorite red sauce recipes. I always purchase a new plant every year from my local farmer's market. The ones I overwinter every year either grow leggy or have met their demise. That is when my second favorite use comes into effect. Harvesting the long sturdy branches and removing their leaves from near the base of the plant that had met its demise and using them as skewers for meat on the grill.
The plants that have become leggy, I have another use for them. I cut the leggy branches and bunch them together with string and use them as a brush for basting meat on the grill. This imparts a mild flavor of rosemary to the meat. The plant then does recover nicely. With credit to Better Homes and Gardens, I have added the following recipe for the delicious Pound Cake.
Orange-Rosemary Pound Cake
1/2 cup butter
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
1 1/4 teaspoon finely shredded orange peel
1 teaspoon snipped fresh rosemary
1.) Allow butter, eggs and sour cream to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour an 8x4x2 inch loaf pan. Set aside. In a medium bowl stir together flour, baking powder and baking soda. set aside.
2.) In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating until very light and fluffy. Beat in vanilla. Add eggs 1 at a time, beating 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Gently stir in the shredded orange peel and the rosemary. Pour batter into the prepared pan.
3.)Bake in a 325 oven for 60-75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. finish cooling.
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