Rosemary & Concord Ginger Shortbread with Fairy Dust

October 3rd, 2013 § 0 comments § permalink

2013-10-03 12.14.41

Makes 6 dozen cookies


2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
1  teaspoon fresh rosemary, chopped fine
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
2 tablespoons Concord Grape Ginger Jam ( Recipe Follows)
1 large egg
Rosemary Fairy Dust  for sprinkling ( Recipe Follows)


Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream;  concord jam and mix until well combined, about 2 minutes. Add egg and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with Rosemary Fairy Dust

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

2013-10-03 11.49.302013-10-03 12.16.51

Rosemary  & Ginger  Cinnamon Concord Jam

Makes 1 cup of jam


2 pounds concord grapes, chopped finely in a food processor ( do not discard juices)
1 tablespoon fresh ginger, peeled and chopped
2 cups turbinado sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cinnamon sticks
½ teaspoon ground cinnamon
2 teaspoons fresh rosemary leaves, chopped fine
Pinch of cracked black pepper
¼ teaspoon salt


Place all the ingredients in a heavy bottom pan and place on medium heat.  Bring the mixture to a boil and then reduce to a simmer and cook for about 30 minutes or until the mixture is thick.  Allow to cool. Refrigerate for up to 2 weeks.

Rosemary Fairy Dust

Makes ½ cup of fairy dust


½ cup turbinado or sugar in the raw
2 teaspoons of fresh rosemary, leaves, chopped fine
½ teaspoon lemon zest


Using a mortar and pestle, grind up all ingredients until a fine powder is created, like a dust.  Store in an airtight jar for up to a few weeks, un-refrigerated.  Alternatively, use a (clean) coffee grinder or a rolling pin on a cutting board.

Strawberry Cilantro Soda

May 1st, 2012 § 0 comments § permalink


1 ounce strawberry puree
Sweet Balsamic Vinegar


Pour strawberry puree into a glass. Top with seltzer and Sweet Balsamic Vinegar.

*Sweet Cilantro Syrup-In a blender blend ½ cup simple syrup, the juice and zest of 2 limes and 1 cup cilantro leaves to form a pesto-like, smooth substance.

Fresh Strawberry Black Pepper-Balsamic Cocktail

May 1st, 2012 § 0 comments § permalink



1 ½ ounce gin
1 ounce fresh strawberry puree
1 ounce lemon juice
¼ ounce basil syrup*
1/2  ounce Sweet Strawberry Balsamic Vinegar*
Rose sparkling wine
Black Pepper Dried Strawberry (recipe follows)


Place the gin, strawberry puree, lemon juice, basil syrup and shrub in a cocktail shaker filled with ice and shake vigorously. Strain onto an old fashioned champagne glass or coupe and fill with rose.  Garnish the side of the glass with a Black Pepper Dried Strawberry.

*Basil Syrup- Combine 1 cup water, 1 cup sugar, 1 cup basil leaves and stems and 1 tablespoon lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool and strain.

*Sweet Strawberry Balsamic Vinegar- In a medium sauce pan, combine  ½ cup water, ½ cup sugar, 1 -2 handfuls of basil stems and  leaves, 1 tablespoon lemon zest, 2 smashed strawberries, 1 tablespoon black peppercorns (crushed coarsely) and 1 cup balsamic vinegar.  Bring the mixture to a boil and allow to boil gently for about 10 minutes. The mixture should reduce by about one fourth.  Turn off the heat and allow to cool completely.  Strain and chill.

Black Pepper Dried Strawberries
Makes 1 cup dried fruit


3 tablespoons sugar
2 teaspoons balsamic vinegar
1 tablespoon cracked black pepper
2 cups strawberries, de-stemmed and sliced thin


Preheat oven to 225°F. Mix sugar, vinegar and black pepper in a bowl .  Arrange strawberries on a lined baking sheet and sprinkle sugar mixture on the strawberries on both sides.  Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

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