Lemon Rosemary Cutout Trees Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, rosemary, lemon zest and salt; gradually beat into creamed mixture., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out 30 trees, using a floured 3-in. tree-shaped cookie cutter; cut out 30 stars, using a floured 1/2-in. star-shaped cookie cutter., Place trees 1 in. apart on ungreased baking sheets. If desired, sprinkle with coarse sugar. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely., Place stars 1 in. apart on an ungreased baking sheet. If desired, sprinkle with coarse sugar. Bake 6-8 minutes or until golden brown. Cool completely on pan. Attach stars to trees with frosting.

Steps:

• Preheat grill pan over high heat.
• Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.

Steps:

• In the bowl of a stand mixer, combine eggs, granulated sugar, brown sugar, lemon zest and vanilla extract; process on medium-high speed for 5 minutes.
• Meanwhile, in a small saucepan over medium-low heat, melt ½ cup butter. When melted, remove from the heat and set aside.
• In a medium bowl, combine flour, rosemary, baking powder and salt; whisk for a few minutes and set aside.
• After 5 minutes, stop the mixer and add the dry ingredients; process on low speed for 1 minute. Fold in the melted butter with a spatula until well incorporated. Cover the bowl with plastic wrap and transfer to the refrigerator for 30 minutes.
• Preheat oven to 375ºF. Brush madeleine molds with soft butter (2 tbsps.) using a pastry brush. Dust cavities with flour, tilting the pan to coat evenly. Turn the pans upside down to remove excess flour.
• When time is up, stir the batter and divide it among the prepared molds, filling them about ¾ full. Transfer to the preheated oven and bake for 9 to 12 minutes or until they spring back when gently touched and the tops are light golden brown. Remove from the heat and allow to cool 2 minutes before placing the madeleines on a wire rack to cool for 10 minutes (pattern side up). Using a fine sieve, lightly dust the tops with confectioners' sugar if desired. Makes 24 madeleines.

Steps:

• Add the potato wedges to a large bowl filled with very cold water and let them soak for 1 hour.
• Meanwhile, in a small bowl, add chicken broth, olive oil, lemon juice, and garlic powder. Whisk the ingredients until very well blended and set aside for now.
• Preheat oven to 375ºF/190ºC and grease a baking dish; set aside.
• An hour later, drain and place the potatoes in a single layer on a cutting board lined with a clean dish towel. Put another clean dish towel on top and dry them.
• Transfer them to a large bowl and pour the seasoned dressing on top. Toss them very well to coat and transfer the wedges to the prepared baking dish.
• Arrange them in a single layer before seasoning generously with ground sea salt and freshly ground black pepper.
• Transfer to the preheated oven and cook for 1:00 hour.
• About 40 minutes later, remove from the heat and flip the wedges. Sprinkle on chopped rosemary, add a little bit more ground sea salt and freshly ground black pepper.
• Return back to the oven for the remaining 20 minutes.
• Remove from the heat and flip them again.
• Turn the temperature to broil and return the dish back to the oven; set the timer for 10 minutes.
• When time is up, remove the potatoes from the heat and flip them once again.
• Place the dish back under the broiler for another 5 minutes before taking the potato wedges out from the heat, flip them for the last time and return them back under the broiler for the final 5 minutes.
• Transfer them to a serving dish, sprinkle on some chopped parsley and garnish with lemon wedges.