I’m in complete denial that it’s already August. Don’t get me wrong, I love Fall time, I love cooking soups and the Fall time is the only time of the year when I bake a lot, however last Winter was brutal where I live so I’m not looking forward to it. Summer felt like it took forever to get here in New England so I’m savoring every single second I can. When the Sunday Supper Family had the idea of “Saving Summer” I couldn’t think of anything to make. I have never made my own preserves or anything like that but then I remembered all of the fresh rosemary that I have growing in my front yard. I’ve been so busy trying to get adjusted to working from home, making exercise a part of my daily routine and redesigning my blog that I haven’t been posting what I’d like to be posting each week. When Stacy from Food Lust People Love and Tara from Noshing with the Nolands said they were hosting this event together I knew it was time to jump back in and start taking part every week with my Sunday Supper family again! Thanks ladies for putting this together because I’ve learnt A LOT when I actually took the time to research preserving your herbs all winter long. This is brilliant, I plan on doing it with Basil soon too! Try it with Olive oil too, you don’t have to use butter but here are some great ways to use these little babies during the winter months.
- Use to flavor chicken on the stove top. Drop in a cube and saute with chicken.
- Use in soups or stews.
- Thaw and use on top of warm bread or crackers
- Pastas! Yes Pasta, my daughter is picky and sometimes doesn’t always like spaghetti sauce so I try changing it up by using olive oil and seasonings, or try my new homemade Kale Pesto in a pasta. I plan on dropping one of these cubes on her cooked pasta and melting the flavor right in there! Quick and easy.
What you will need:
6 Sticks of salted butter (24 oz)
6 tbsp of fresh rosemary (or whatever her you choose)
2 Ice Cube Trays
What to do:
You don’t have to chop the rosemary too much, another thing I learnt was that an herb like rosemary is easy to freeze as is. You can actually lay the twigs right on a cookie sheet, freeze, bag them, and stick them in your freezer for the winter and use as needed. Crazy huh! I never knew that. So give your rosemary a quick chop.
Cut the butter up into squares and add to a sauce pan. Set on low and let the butter melt slowly. Trust me, less heat is better. I may or may not have burnt some! Once the butter is almost melted add in the rosemary stirring to combine until it’s completely melted.
Transfer to an easy to pour cup and slowly pour into the ice cube trays. Freeze for at least 4 hours. Pop them out and put them in zip lock bags and use as needed! Be prepared to move fast because they melt rather quickly. Sorry for the two blobs of green. I had a bit of my Kale Pesto leftover that I didn’t want to waste so I decided to freeze it!
Lets see what everyone else is doing to save a little bit of summahhhhh this year!
Learn how to …
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Cherries from Jane’s Adventures in Dinner
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ’em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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