Rosemary Simple Syrup Recipe - Tips & Tricks | Club Foody

 

I use a lot of condiments for my recipes, and the same applies to my bar. Agave nectar, grenadine, an assortment of aromatic bitters, Worcestershire sauce as well as hot sauce, fruits, celery salt 🧂, olives, cocktail onions are among a few of the essential bar condiments.
 
Additionally, there’s simple syrup. Besides the basic one, there are numerous flavorful versions of this condiment. It can be blueberry, peach 🍑, cranberry, lavender, cherry, ginger, and so on. The one I’m showing today is my Rosemary Simple Syrup!
 
This condiment is a good one to have on hand not only for your bar menu but also for baked goods and savory recipes 🍲. Like any other simple syrup, it’s very easy to make. With just three ingredients, this recipe can enhance many cocktails, sweets, and dishes.
 
I use this Rosemary Simple Syrup when I make my Fireside drink, but it can be used beyond cocktails. It can be added to sparkling water 💦, lemonade, or iced tea. Stir it into a cup of coffee or hot tea for a nice, aromatic herbal flavor.
 
For baked goods, I like to brush some on my Lemon Rosemary Madeleines, when I make a vanilla 🍰 or olive oil cake. It can be tossed in when making a Fruit Salad. Add a small amount when making whipped cream. After baking, brush it onto shortbread cookies.
 
For savory dishes, add a small amount to the bruschetta mixture before tossing it. Whisk some into salad vinaigrette. It can be used in pan sauces, or for making rich tomato-based 🍅 sauces and ragù. As a salad topper or for a charcuterie board, lightly toss the syrup with warm pecans, etc.
 
Like I do with my other syrups, this Rosemary Simple Syrup is not limited strictly to cocktails and can be used for different applications. This condiment can last for up to a month 📆 when stored in an airtight container in the refrigerator.
Bon Appétit! 🍽
 
Rosemary Simple Syrup recipe…
– 1/2 cup water
– 1/2 cup granulated sugar
– 2 tbsp. rosemary leaves

1. In a small saucepan over medium heat, combine all the ingredients and bring the mixture to a soft boil, stirring often until the sugar is dissolved.
2. Turn off the heat and let it steep for 30 minutes before straining into a glass container. Allow to cool completely before using. Yields 1/2 cup.
 
Check out these other great kitchen tips and tricks… 😀
– How to Cleanly Slice Soft Goat Cheese
– Leftover Gravy Solution
– How to Revive Stale Bread
– Pearl Onions • Easiest Way to Peel
– How to Shuck Oysters
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– Leftover Evaporated Milk Ideas
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/tips tricks/rosemary-simple-syrup/

 
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Bourride Provençale with Aïoli Recipe • Fish Soup | Club Foody

 

I love soups… either hot or cold! In most cases, they’re easy to make, can be loaded with nutrients and vitamins 💚, plus they’re versatile. During the winter, a nice hot bowl of soup is very soothing, while during the summer, a cold one is incredibly refreshing!
 
Until we get to warmer weather, we still enjoy soup! In early spring, I make “lighter” recipes like Thai Coconut Shrimp, Hot & Sour, Avgolemono Chicken Soup, Cream of Mushroom 🍄, West Coast Smoked Salmon Chowder, and others, including this one… Bourride Provençale with Aïoli!
 
This fish soup is packed with deliciousness! There’s a nice array of vegetables and seasonings that make this French recipe so amazing! With the added Aïoli, it provides a nice rich and creamy garlicky 🧄 flavor to this classic!
 
There’s no right or wrong when it comes to the choice of fish 🐟 as long as it’s white. Depending where you’re from, it can be anything from cod, turbot, halibut, monkfish, sea bass, etc. After the fillets are well-seasoned, they’re cut into 2-inch pieces so they all cook evenly.
 
When I make 👩‍🍳 my Bourride Provençale with Aïoli, I like pouring in some dry white wine! If you’re worried about using alcohol in dishes, did you know that most of it will evaporate? That’s right! The longer you cook it, the more it burns off! If you still don’t want to use any, substitute vegetable broth.
 
A point I would like to highlight when using white or red wine 🍷 is to use something you like. You don’t need to spend a lot of money. If you can’t stand the taste of it while drinking it, don’t expect to enjoy it when using it in a dish. The wine’s flavors will still be there…
 
Another typical vegetable that is in this soup is potato 🥔. I prefer using Yukon Gold because they hold their shape, but red potatoes are another alternative. An additional one to consider is French fingerling potatoes, and if you decide to use them, simply cut them in half.
 
Piment d’Espelette?
Yes, this French spice is not very common here in North America 🌎. For those of you who don’t know what it is, it’s a type of red chili pepper from the Basque region that is ground. Its best substitute is cayenne pepper. If using it instead, reduce the amount by half.
 
Clam juice is another ingredient that goes in. The 8-ounce bottle can be found at any supermarket 🛒. On the other hand, you can always use a dozen fresh baby clams instead. I prefer using the juice because it’s more concentrated, and I can really savor the taste in the background.
 
Everybody makes mistakes…
I wasn’t paying attention and, in the video 🎥, I added the Aïoli before tempering it. I was lucky it didn’t separate! Technically, it has to be tempered prior to being added to the mixture by pouring the hot fish liquid in a slow stream into it, whisking continuously before adding more until the garlic sauce is tempered.
 
Bourride Provençale with Aïoli is a lovely one-pot comfort food to enjoy this spring! It’s a healthy main course to serve along with crusty bread or crostini! You can keep some extra Aïoli to spread on your bread 🍞… it’s delightful!
Bon Appétit!🍽
 
Check out these other great soup recipes…😀
– Pasta e Fagioli (Pasta Fazool)
– Cauliflower Cheese Soup
– Wonton Soup
– Split Pea & Ham Soup
– Kartoffelsuppe • German Potato Soup
– Slow Cooker Beef Barley Soup
– Cream of Celery Soup
– Bay Scallop Chowder
– Best Beef Borscht
and for even more soup & chowder recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/bourride-provencale-with-aioli/ 😉

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Fireside Cocktail Recipe • Crisp & Refreshing! | Club Foody

 

In my 20s, I had a very short list of preferred cocktails. Besides white wine (I started drinking red 🍷 in my mid-thirties), it was Greyhound, Spanish Coffee, Bloody Caesar, Coco Cognac, Grand Marnier on the rocks, and very occasionally a dry martini made with vodka… not gin; I always hated it!
 
Now, the list goes on and on 📃, lol!
 
To this day, if I want a refreshing drink, I opt for Canadian Club with ginger ale or a Greyhound. On a very hot summer day, when the mercury rises above the comfort zone, I might make myself a Michelada or mix a Coors Light 🍺 with clamato juice, also known as a ‘Red Eye’.
 
Come fall and wintertime ⛄, my list differs…
I opt for richer, warm, and hot drinks like Hot Toddy, Mulled Cider, Blueberry Tea, Pomegranate Martini, Golden Sunset, etc. Others I enjoy while sitting by the fireplace are Blood Orange Martini 🍸🍊, Old Fashioned, Manhattan, Gold Rush, and more, including this one: Fireside Cocktail!
 
In my book, this drink is an elevated version of a Greyhound! Quick to make ⏳, it captures a cozy feeling due to the added rosemary. This is a cocktail I enjoy sipping during the fall season. It makes a smooth transition from summer to the colder months.
 
I’m sure there are slight variations of other Fireside Cocktails compared to mine…
First and foremost, there’s my Rosemary Simple Syrup that goes into the mix. After rubbing a sprig of rosemary inside and on the rim of a rocks glass, which releases the herb’s natural essential oils, vodka and simple syrup are poured over ice cubes 🧊 before topping it off with pink grapefruit juice.
 
In this upcoming tips & tricks episode (Saturday, Oct. 17th, 2026), I’ll be posting 💻 my Rosemary Simple Syrup. Without going into details, this condiment can be used in both sweet and savory applications. It’s quick to make, but before using it in recipes, let the syrup come to room temperature.
 
This aromatic Fireside Cocktail is perfect as an autumn, winter, or even a holiday drink! Without being overly sweet, it brings gorgeous notes of herbs and slight bitterness. Crisp and refreshing, this is a great mixology to welcome the beautiful fall season 🍂.
Cheers! 🍽
 
Here are more tasty cocktail recipes for you to try… 😀
– Grinch Cocktail
– Frostbite Cocktail
– Holiday Aperol Spritz
– Chocolate Martini
– Holiday Punch
– Kir Impérial
– Moonwalk Cocktail
– Boozy Mexican Coffee
– Homemade Holiday Eggnog
and for even more cocktail and alcohol-free beverage recipes 🥃🍵, click on this link… Recipe Category • Beverages

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/fireside-cocktail/ 😉

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Pumpkin Chai Bread Recipe • A Tasty Fall Treat! | Club Foody

 

David and I enjoy going on road trips. We go at our own pace, change routes on the spur of the moment, stop when we want, and discover little hidden gems 💎.
 
Once, we were driving down to Los Angeles by the ocean, and we saw a bunch of elephant seals near Hearst Castle. We simply stopped, watched them for a while (a couple of male were fighting on the beach… boys will be boys, lol!), took pictures 📸, and left with big smiles on our faces.
 
We like to leave early from our hotel and hit the road when it’s quiet. One time, we left way too early and didn’t enjoy the complimentary breakfast 🍳🥓, so while driving on our way to Palm Springs, we decided to stop at a well-known coffeehouse. We both ordered a large coffee as well as pumpkin bread.
 
At my first bite, I looked at my husband and told him that I would make it much better by adding some chai to it and finishing it with some icing and pumpkin seeds. Sure enough, when we returned back to Canada 🍁 a few weeks later, I was baking my Pumpkin Chai Bread!
 
This sweet treat has become a traditional food item at our house during the fall, as it reflects the season so well. It’s very flavorful, moist, and delicious! It’s a lovely bread to enjoy for breakfast, brunch, as a mid-afternoon snack with a nice cup of coffee ☕, or even for dessert.
 
This Pumpkin Chai Bread 🎃🍞 has a beautiful amount of spice. For the recipe, I use my Masala Chai Mix from my Indian Masala Chai recipe. This chai mix is amazing! I also use my homemade Pumpkin Pie Spice. To give it another layer of flavor, I ice it and then top it off with pumpkin seeds… yummy!
 
Zucchini Bread, Apple Cinnamon Bread, and Banana Bread are popular food items for breakfast, but this Pumpkin Chai Bread is truly a must-try! It’s colorful, and each bite brings a burst of flavor to your mouth! This is the perfect bread to serve to your family this fall 🍂…
Bon Appétit!🍽
 
Check out these other decadent snack recipes…😀
– Pumpkin Squares
– Dulce de Leche Cupcakes
– Date Squares
– Pineapple Banana Bread with Coconut & Macadamia
– Pumpkin & Spice Cream Cheese Muffins
– Cranberry Cream Cheese Crisp
– Oliebollen
– Ooey-Gooey Cinnamon Buns
– Chocolate Chip Cookies
and for even more bread recipes 🥐🥨, click on this link… Recipe Category • Bread

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pumpkin-chai-bread/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Turkey Cranberry and Gravy Panini Recipe | Club Foody

 

Preparing a Thanksgiving dinner requires a lot of work. First thing in the morning, David and I take care of the cranberry sauce and the squash à la Canadienne. Then he peels the potatoes, plunges them in salted water 💦, puts the lid on, and sets them aside.
 
Around 1:30 p.m., I rinse and pat dry the turkey, separate the skin on the breasts so I can push some of my Basil Lemon Butter underneath, and then stuff the cavity with herbs and spices. I rub more butter 🧈 on top before seasoning with freshly ground mixed peppercorns and smoked paprika. Then it goes in for hours.
 
While it’s baking in the oven, I look after the stuffing while basting the big bird often. About 45 minutes before the turkey is done, David starts the potatoes 🥔. He then mashes and seasons them, and I finish the stuffing by the time the turkey is done. The gravy comes next as my husband carves the turkey…
 
It doesn’t matter if we have guests over or it’s just the two of us, we do the same thing year after year. For the next few days, we reheat the leftovers. As much as it gives me a break from cooking (and cleaning 🧼), I get bored and need to come up with other recipes.
 
On the website 💻, there are many leftover recipes I’ve posted. There’s a nice Creamy Leftover Turkey Soup, Turkey Tetrazzini, Brunswick Stew, Turkey Pasta Casserole, Turkey Chili Tex-Mex, Turkey à la King, Turkey Pot Pie, etc. Another one I like to make is my Turkey Cranberry and Gravy Panini!
 
This Turkey Cranberry and Gravy Panini reminds me of my Nacho Cheese Sandwich. In one bite, you get all the flavor from your Thanksgiving feast 🦃! It’s quick to make and so tasty! This is the best way to use up all your leftovers!
 
Turkey, cranberry sauce, stuffing, and gravy are the main components of the sandwich recipe. I also use Swiss cheese 🧀 and add some baby spinach leaves, as this recipe needs some greens in it. The top and bottom are buttered and grilled in a panini press. Simple and yet so delicious!
 
The night before filming 🎥, we finished the Old Fashioned Stuffing with Giblets. When there’s some around, I definitely use it. The savory, herby notes of the stuffing balance the other ingredients. One step that has to be done prior to making the sandwich is warming up the stuffing.
 
When it comes to the gravy, I take it out of the fridge and let it sit for 15 to 20 minutes ⏰ so it’s not ice cold. Then I spoon it directly into the sandwich. Although it’s awesome in it, the gravy can also be served as a side to dip your panini in.
 
The bread 🍞 is totally your choice. In the video, I use sourdough, but artisan bread is another I prefer, along with ciabatta or French loaf. The Swiss cheese wraps the panini nicely without overpowering the ingredients. Other options are Gruyère, Emmental, Jarlsberg, or Fontina.
 
You can make a crispy panini without that specific appliance. A cast iron skillet or standard frying pan will do. For the press effect, place either a foil-wrapped brick 🧱 or a heavy skillet on top. Another alternative is to use an electric sandwich maker.
 
Easy to prepare, this Turkey, Cranberry and Gravy Panini recipe is a delightful way to transform your leftovers into a nice, warm, and crispy new dish! Served for lunch or as a light meal, this sandwich 🥪 will surely please your family!
Bon Appétit! 🍽
 
Check out these other delicious sandwich recipes… 😀
– Italian Sloppy Joes
– Kentucky Hot Brown Sliders
– Filet-O-Fish Sandwich
– Croque-madame
– Chicken Gyros
– Egg Hot Dog Rolls • Guédilles aux Oeufs
– Philly Cheesesteak
– Monte Cristo Sandwich
– Best Tuna Sandwich
– Korean Beef Lettuce Wraps
– Shrimp Po’ Boy
and for even more sandwich and wraps recipes 🥪🌯, click on this link… Recipe Category • Sandwiches & Wraps

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/turkey-cranberry-and-gravy-panini/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube