CHEF ROSEMARY'S RECIPES
Yield 2 loaf pans
HONEY CORNBREAD
Ingredients
1 cup sugar
1 stick butter
3/4 cup honey
1 cup yellow cornbread
2 tbs baking powder
1 cup all-purpose flour
2 eggs
1 cup milk (add quarter cup if the batter is too thick)
Pan spray for loaf pan
1 tbs cinnamon
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Honey Butter
1 stick butter
1 tbs cinnamon
3 tbs sugar
1/4 cup honey
1 tsp salt
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Pre-heat oven to 350. Take milk butter and honey in a saucepan. Add sugar and stir until dissolved. Take liquids and add them to your cornmeal flour and baking powder. Beat your eggs into your batter. Make sure not to overmix or your cornbread will become dense. Split batter into loaf pans and bake for 20 minutes until done.
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Honey Butter
Take all ingredients and mix well. Serve with your honey cornbread or any bread.
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Special Note*
When cornbread is about to go in the oven, drizzle honey on top of butter before it goes in the oven.
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Seafood boil
CREOLE BUTTER SAUCE
Ingredients
2 lemons (sliced)
1 1/2 stick butter
3 tbs garlic (minced)
1 1/2 tbs parsley
3/4 cup old bay or creole seasoning
3/4 cup diced white onion
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Melt butter in a pot. Add garlic. Saute until fragrant and almost translucent. When that step is done, add your old bay or creole seasoning and mix very well. If you would like you can add it to a blender to have it incorporated well.
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Special Note*
To make a thicker sauce to cover your boil, add a cornstarch slurry. This slurry will thicken your sauce.
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Yield 6-12
BISCUITS
Ingredients
2 1/2 cup all-purpose flour (plus extra for dusting)
9 tbs cold butter
1 cup half & half
3 tbs honey
2 eggs separated
1 tbs kosher salt
2 tbs apple cider vinegar
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Pre-heat oven to 400 degrees. It is important for you to have your oven preheated for at least 15 minutes. Take your flour batter and baking soda in your food processor. Pulse at least 8 times in one-second increments. Place flour mixture in the fridge. Take your half & half, honey, vinegar, eggs, and mix well. Place mixture in the fridge for at least 10 minutes. Mix flour and milk mixture together. Once mixed together, place in the fridge for 10 minutes. When cooled down, have your surface and fold your dough in thirds and foil at least 5 times. Place back in the freezer for another 10 minutes. Take the dough out of the freezer and roll it out to the desired thickness you want. Cut your biscuits as you want. Take your cut-out biscuits and brush them with the egg wash. Make sure the egg wash does not go on the sides so your layers can cook and they stretch. Cook them for at least 10-15 minutes.
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Special Note(s)*
If you are using a dark pan, make sure you use a Silpat, or it will burn at the bottom. If you want, you can also put kosher salt flakes at the top before you place your biscuits in the oven.
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