i was pretty excited about the black pepper and cardamom combination in the sorbet. especially after taking the roasted plums from the oven.
and then the first batch of cookies were done.
these may be the best smelling cookies ever!
rosemary may have worked its way into the top spot in my herb heart.
paired with local honey, a perfect melding of sweet and savory.
roasted plum sorbet
8-10 plums
2tbs honey
1 tsp vanilla
1 tbs lemon or orange juice
1/2 tsp cardamom
1/2 tsp black pepper
preheat oven to 400f.
halve and stone the plums and place on a baking sheet. mix together the remaining ingredients. generously brush each plum half with the honey mix.
bake for 20 minutes or until plums are bubbly and fragrant.
cool enough to toss into a blender. puree til smooth.
strain out any unwanted bits. place in a covered container in the refrigerator until entirely cool (2 hours or overnight).
get your ice cream maker ready.
i stirred in 2 tbs of corn syrup, because i couldn't find a dark rum in my rummaging. but something added at this point to reduce crystallizing would be swell.
pour mix into maker and churn for 25-30 minutes.
rosemary shortbread (from epicurious)
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks unsalted butter, softened
2 tablespoons honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar
preheat oven to 300°F.
whisk together flour, salt, baking powder, and rosemary in a bowl.
mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture. gather dough into a ball and knead until it comes together. a few turns should do.
place dough between parchment and roll into a 1/8" thick disc.
place in freezer until firm enough to work with.
removing the top parchment, cut into desired shapes (my crinkle cutter has been put to good use once again)! sprinkle with sugar and place on parchment lined baking sheet. about an inch apart.
bake until edges are golden, 20 to 25 minutes. slide shortbread on parchment to a rack and cool.
