My friend Kasha came over yesterday to hang out, do a little cooking, and help me with styling a few things, but it was one of those star-crossed days in the kitchen — my chicken was dry, the caramel sauce didn’t set before sundown, and the rosemary syrup didn’t make it entirely into the jar. No worries, though; I like a bit of imperfection in my pictures. Also? That dry chicken is nothing a little BBQ sauce won’t fix, and the caramel finally behaved itself long enough to proceed with the recipe. (More on that later.) It’s all about rolling with the punches in the kitchen, as Julia Child taught us so well with her enthusiastically-flipped potato pancake (not a chicken or duck as urban legend would have us believe).
Be sure to check out Kasha’s blog for a lot of great fresh-from-the-farm recipes and tips for using seasonal produce. She’s also an excellent baker.
recipe after the jump
Rosemary Syrup from Southern Living
I first wrote about this in my 2008 Advent Calendar, but think it merits a repeat. It’s a simple DIY gift if you need a little last-minute something and is especially good in gin cocktails, a natural companion to that juniper bite. For the first time this year, the syrup was a little too thick to pour, so I added a little water and reheated it till it was the right consistency. See? Rolling with the punches…
1 cup sugar
1/2 cup water
3 tablespoons honey
3 sprigs fresh rosemary
Combine ingredients in a saucepan. Bring to a boil over medium heat. Boil 5 minutes. Remove from heat, and let cool completely. Remove and discard rosemary.