When it comes to the list of my favorite fresh herbs to use in the kitchen, rosemary is right at the top.
I love the clean, fresh smell. I love that the leaves are easier to pluck off the stems than some other herbs (looking at you thyme).
Up until today, pretty much all of my culinary uses for rosemary were for savory dishes. I can’t and don’t do without it at the holidays when I’m roasting my turkey. It lends itself so well to braises and stews of all kinds, but especially those with poultry.
For this past year’s 12 Days of Christmas, I baked with it for the first time in savory rosemary and thyme flavored crackers that I really enjoyed.
Today’s post marked the first time I ever baked something sweet using rosemary. I was really intrigued going into it, but also a little nervous. The general concern with using rosemary in whatever you’re cooking, is over seasoning with it. Like lavender, too much rosemary in a dish can make it up tasting like soap. Blegh.
I said in a post a couple months back that pound cake is a blank canvas recipe. That means, that It tastes wonderful all on its own, but the addition of extra ingredients can take those muted flavors and turn them into something even tastier. I’ve tried this concept multiple times with other pound cakes on the blog and I thought that it would interesting to try and see what rosemary could do as a flavor booster.
I was very pleased with how this turned out. The texture itself is just as pound cake should be, but the obvious star is the rosemary. It gives such a unique, but delicious flavor that manages to temper the sweetness of the cake, while also giving a freshness that can almost fool you into thinking it’s “lighter” than pound cake actually is. It almost makes it taste more….grown up, flavor-wise. If that makes any sense.
This is an easy and special dessert and I think you should try it. The End.
Recipe Courtesy of Martha Stewart Ingredients For Glaze Directions Grease and flour a 16 cup tube pan (Or 2 9×5 inch loaf pans). Preheat oven to 350 degrees Fahrenheit. In a medium size bowl combine the flours, baking powder, salt. Stir together with a fork, then set aside. In the bowl of a standing mixer (or using a handheld one) cream together the butter, sugar, chopped rosemary and vanilla on medium speed until pale and fluffy (it’ll take about 4-5 minutes). Add the eggs and the egg white, 1 at a time, mixing just until combined after every addition. Reduce the mixer speed to low and add the flour mixture alternately with the milk (starting and ending with flour) mixing just until combined after every addition. Spread the batter into the prepared tube pan (or loaf pans). Tap pan a few times against the countertop to minimize air bubbles. Place the pan on a sheet tray and bake on the middle rack of the oven, 50-65 minutes, until a cake tester or toothpick inserted into the cake comes out with only a few crumbs attached. (The baking time will be dependent upon which pan you used.) Inner temp of cake should be 195-200F. Allow the cake to cool in pan on a wire rack for about 15-20 minutes before turning out of the pan and allowing to completely cool. If desired, stir together both ingredients for the glaze, until it reaches the consistency you want. Use the tines of a fork to drizzle it on top of the cooled cake. Allow to sit for about 30 minutes, until glaze has completely hardened before serving.
Rosemary Pound Cake
Recipe Courtesy of Martha Stewart
Add the eggs and the egg white, 1 at a time, mixing just until combined after every addition.