This unusual and very
tasty recipe came from one of the Kansas
4-H Foundation's Gourmet Get Aways. Those benefits were fantastic – a feast for
the eyes as well as the stomach and I continue to use the recipes that were
featured at those outstanding events.
I
have substituted a good quality canned tomato (drained) for the ripe tomatoes .
. . then just skipped down to step #5 in the Tomato Jam recipe.
Tomato Jam w/ Rosemary Cookies
Tomato Jam Makes about 2 cups
5
large ripe tomatoes ( or the equivalent of 5; about 2¼ lbs.)
2¼
cups granulated sugar
2
to 3 grinds of black pepper
Big
pinch of salt
1
teaspoon fresh lemon juice
1.
Bring a large saucepan of water to a boil. Cut
out the stem end of the tomatoes, then cut a shallow “X” on the opposite side. Plunge
the tomatoes into the boiling water for 30 seconds. Remove the tomatoes from
the water with a slotted spoon, cool briefly, and slip off their skins. Discard
the water, but reserve the saucepan to cook the jam.
2.
Cut the tomatoes in half at their equator and
gently squeeze out the seeds & water. Dice the tomatoes into ½ ” pieces.
3.
Put the diced tomatoes back into the large
saucepan, stir in the sugar, and grind in the pepper. Cook the mixture over low
to medium heat, reducing the heat and stirring if the mixture foams up to the
top of the pan.
4.
When most of the liquid has cooked off, remove
the pan from the heat and stir in the lemon juice. If using a candy
thermometer, the temperature now will read 220°. Let the jam cool thoroughly.
Blend in food processor for a few minutes to achieve a blended consistency if desired.
5.
Store in the refrigerator.
6.
Serve chilled or allow to come to room
temperature.
Rosemary
Cookie Dough
Recipe instructions
specify to sandwich a scant ½ Tbsp. of the jam between 2 cookies. But, the cookies were served w/ jam for
self-spreading at the event & I believe I prefer them that way.
2
sticks unsalted butter, at room temperature
10
tablespoon granulated sugar
2
large egg yolks
1½
tablespoons finely chopped fresh rosemary leaves
2
cups all-purpose flour
¼
cup stone-ground cornmeal or polenta
½
teaspoon salt
1.
Beat the butter and the sugar together, by hand
or with an electric mixer, for 1 minute, just until smooth. Mix in the egg yolks, then the rosemary.
2.
Stir in the flour, cornmeal or polenta, and
salt. Mix until the dough is smooth and holds together.
On a lightly floured
surface, roll the dough into 2 cylinders, each about 6” long and 1 3/4” wide. Chill
thoroughly. (Or wrap in foil and freeze; thaw and continue with remaining steps at a later time.)
3.
To bake the cookies, adjust 2 oven racks to the
upper and lower parts of the oven and preheat to 350°. Line 2 baking sheets with parchment paper.
4.
Slice the cookie dough into ¼ ” rounds and place
them on the prepared baking sheets, spaced about ½ ” apart.
5.
Bake cookies for about 12 minutes, rotating the
baking sheets midway during baking, until the edges brown slightly.
6.
Remove the baking sheets from the oven and set
them on wire racks to cool the cookies.
Recipe without
photos . . .
Tomato
Jam w/ Rosemary Cookies
Tomato Jam Makes about 2 cups
5
large ripe tomatoes (or the equivalent of 5; about 2¼ lbs.)
2¼
cups granulated sugar
2
to 3 grinds of black pepper
Big
pinch of salt
1
teaspoon fresh lemon juice
1.
Bring a large saucepan of water to a boil. Cut
out the stem end of the tomatoes, then cut a shallow “X” on the opposite side.
Plunge the tomatoes into the boiling water for 30 seconds. Remove the tomatoes
from the water with a slotted spoon, cool briefly, and slip off their skins.
Discard the water, but reserve the saucepan to cook the jam.
2.
Cut the tomatoes in half at their equator and
gently squeeze out the seeds & water.
Dice the tomatoes into ½ ” pieces.
3.
Put the diced tomatoes back into the large
saucepan, stir in the sugar, and grind in the pepper. Cook the mixture over low
to medium heat, reducing the heat and stirring if the mixture foams up to the
top of the pan.
4.
When most of the liquid has cooked off, remove
the pan from the heat and stir in the lemon juice. If using a candy
thermometer, the temperature now will read 220°. Let the jam cool thoroughly.
Blend in food processor for a few minutes to achieve a blended consistency if desired.
5.
Store in the refrigerator.
6.
Serve chilled or allow to come to room
temperature.
Rosemary
Cookie Dough
Recipe instructions
specify to sandwich a scant ½ Tbsp. of the jam between 2 cookies. But, the cookies were served w/ jam for
self-spreading at the event & I believe I prefer them that way.
2
sticks unsalted butter, at room temperature
10
tablespoon granulated sugar
2
large egg yolks
1½
tablespoons finely chopped fresh rosemary leaves
2
cups all-purpose flour
¼
cup stone-ground cornmeal or polenta
½
teaspoon salt
1.
Beat the butter and the sugar together, by hand
or with an electric mixer, for 1 minute, just until smooth. Mix in the egg yolks, then the rosemary.
2.
Stir in the flour, cornmeal or polenta, and
salt. Mix until the dough is smooth and holds together. On a lightly floured
surface, roll the dough into 2 cylinders, each about 6” long and 1 3/4” wide.
Chill thoroughly.
3.
To bake the cookies, adjust 2 oven racks to the
upper and lower parts of the oven and preheat to 350°. Line 2 baking sheets with parchment paper.
4.
Slice the cookie dough into ¼ ” rounds and place
them on the prepared baking sheets, spaced about ½ ” apart.
5.
Bake cookies for about 12 minutes, rotating the
baking sheets midway during baking, until the edges brown slightly.
6.
Remove the baking sheets from the oven and set
them on wire racks to cool the cookies.
I want to taste this so bad. I think I'm gonna do this. Thanks for let us know about a such great recipe.
ReplyDeleteClick here