Archive | December, 2015



Here’s a recipe that uses leftover rosemary sugar that I made for a Rosemary Pomegranate Spritzer. (Recipe available on KUTV2 or my website, www.petitefeastutah)  The combination of herbs and chocolate is magical, and in this recipe I combine the two with the brightness of citrus and the slight bitter taste of bittersweet chocolate for a show stopping holiday dessert.   You can vary the flavor of the meringues to suit your tastes & you could even add fresh fruit or nuts instead of the chocolate.




6 ea                                      egg whites

1 ¼ C                                    granulated sugar, divided

1 T                                         cornstarch

splash                                  white wine vinegar

2 T                                         rosemary leaves

1 ea                                      orange zest

2 T                                         confectioners’ sugar

2 C                                         heavy whipping cream

¼ C                                        sour cream

1 ea                                      high quality bittersweet chocolate bar (such as Lindt)

Fresh rosemary, for garnish


Preheat oven to 300 degrees.

Prepare rosemary orange sugar:  Combine ¼ granulated sugar, rosemary leaves, and orange zest in food processor.  Process vigorously until rosemary and orange are finely chopped and combined well with sugar.  Set aside.

Prepare baking sheets: On a sheet of parchment paper, draw three 8” circles.  I use a salad plate as a guide and trace around it with a pencil.  Place parchment on a baking sheet and set aside.

Prepare cake:  Using an electric mixer, whisk egg whites on medium low speed until foamy (about 1 minute).  Increase speed to medium high and slowly add the remaining 1 C sugar.  Continue whipping until eggs become soft and fluffy.  Gently sift cornstarch over meringue and mix gently.   Fold in vinegar and 3T of rosemary orange sugar.

Spoon the meringue onto the baking tray, equally filling the three circles.  Spread the meringue evenly to the edges of the circles, taking care not to allow meringue disks to touch.  Sprinkle remaining rosemary orange sugar over disks.


Bake in the oven for 1 hour.  Turn oven off, prop door open slightly and leave meringue disks in oven for 2 additional hours.  This will allow the disks to cool more evenly and prevent browning.

Prepare cream filling:  In the bowl of an electric mixer, whip cream, confectioners’ sugar and sour cream on medium low speed until foamy.  Increase speed to high and whip until JUST BARELY over soft peak (2-3 minutes).

Assemble the cake:  Set the first meringue disk on a decorative serving platter.  Top with 1/3 of the whipped cream mixture.  Shave 1/3 chocolate bar over cream filling.  Top with the second disk and repeat the process until all cream and disks are used.  End with the shaved chocolate and decorate with fresh rosemary sprigs.

Chill until ready to serve.

Serves 8-10




This recipe combines the bright, tart flavor of pomegranate and the herb-y notes of rosemary in a delicious non-alcoholic holiday cocktail.  It can be mixed to order or made in a punch bowl to serve a large group of holiday party goers.  The pomegranate molasses keeps almost indefinitely if refrigerated and can be used in many savory recipes as well .  I love it over roasted vegetables or whisked into vinaigrettes for an unusual complex flavor and beautiful color.  For a merrier spritzer, Vodka makes a delicious addition.


1 ea                                     60 oz bottle POM pomegranate juice

1 ½ C                                   granulated sugar

1 ea                                      juice of lemon

3” piece                            fresh rosemary

3 liters                               Sprite or 7-up


Combine pomegranate juice, granulated sugar, rosemary and lemon juice in a large non-reactive saucepan over medium heat.  Bring to a simmer and cook until mixture is thick and a syrup-like consistency.  This should take about an hour and the mixture will be reduced to about 2 cups.  Cool molasses in saucepan.  When cool, transfer to a glass jar and store in the refrigerator.  Warm to room temperature before use.

Fill a decorative glass or a champagne flute with 1 part pomegranate molasses and 3 parts chilled Sprite or 7-up.  Garnish with a rosemary sprig and frozen cranberries and serve.  To make for  a crowd, combine 1 part molasses with 3 parts Sprite or 7-up in a punch bowl and float rosemary springs and cranberries on top.

****caterer’s tip:  Sugar the rim of glass with superfine granulated sugar before preparing individual cocktails



salted potatoes with romesco butter (2)

Here’s a recipe where you get to watch a little bit of kitchen magic!  By cooking the potatoes in heavily salted water the potato interior becomes deliciously creamy while the exterior develops a tasty salted crust.  After boiling the potatoes, drain them and place them on a sheet pan and watch the crust form.  I serve them with a zesty Romesco sauce and a bright Parsley Pesto but they’re equally good with melted butter and lots of fresh herbs.



 1 C                                       non-iodized table salt

10 C                                      water

2 ½ #                                   fingerling potatoes or other small WHOLE potatoes


½                                            medium tomato

2 ea                                      garlic cloves, peeled

¼ C                                        toasted almonds

3 ea                                      roasted and peeled red peppers

1 ea                                      chipotle pepper in adobo

2 T                                         sherry vinegar

¼ C                                        olive oil

½ t                                         smoked paprika

Pinch                                   salt


2 ea                                      roasted garlic cloves

¾  C                                      parsley

1 ea                                      scallions, chopped

1 T                                         red wine vinegar

¼ t                                         crushed red pepper flakes

4 T                                         olive oil

Salt and pepper to taste


Prepare potatoes:  Bring water to boil in a large pot over medium-high heat.  Stir in salt.  Add potatoes and cook 25-30 minutes until potatoes are tender. Drain potatoes well and set on a rimmed baking sheet.  Allow the salty crust to form, this should take about 1 minute.

Prepare Romesco Sauce:  Combine all ingredients for the Romesco sauce in food processor and process briefly until well combined and pureed.

Prepare Parsley Pesto:  Combine roasted garlic, parsley, scallions, vinegar, and red pepper flakes in food processor.  With processor running, slowly drizzle in olive oil until smooth and emulsified.  Season with salt and pepper

Transfer potatoes to a serving platter and drizzle with Romesco and Parsley Pesto.

Serves 8