Blackberry Holy Basil Rose Summer Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

½ cup blackberries
½ cup water
2 tablespoons honey
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Sparkling Rose
Lemony Basil Sugar*

Directions

Make a simple syrup but thicker like a puree syrup with the blackberries water and honey, let cool.  Blend with fresh basil, lemon juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce blackberry stuff, fill with a dry sprakling rose. Garnish with a fresh blackberry rolled in the sugar

*Lemony Sage Sugar- combine  1tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well

Blackberry Sage Agua Fresca Sparkler ( Spiked with Elderflower Liquor and Linoncello)

July 19th, 2013 § 0 comments § permalink

Makes  1 small mason jar of mix

Ingredients

¼  cup blackberry puree
¼ cup blackberry sage syrup*
½ cup lemon juice
¼  cup limoncello
¼ cup elderflower liquor
Sparkling RoseLemony Sage Sugar*
Sage Leaf

Directions

Place all the ingredients except sparking rose and sugar in a blender and blend until smooth.  Strain and chill.  Place ½ ounce of the puree in a champagne flute and fill with sparkling rose.  Garnish with a blackberry rolled in the Lemony Sage Sugar in the glass and a floating sage leaf.

*Blackberry Sage Syrup- combine ½ cup sugar. ½ cup water, 3 blackberries smashed, 4 sage leaves, ripped,1 teaspoon  lemon zest.  Bring to a boil and simmer for 5 minutes. Strain and chill.

*Lemony Sage Sugar- combine  1 tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well.

Blackberry-Sage Fumé

June 16th, 2013 § 0 comments § permalink

601806_10201074248321132_1096362183_nSweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor while experiencing summer’s luscious blackberry offerings.

Makes one drink

Ingredients

1 ounce tequila  blanca (*Espolon)
1 ounce mescal (*Del Maguey Minero)
1 ounce elderflower liquor
1  ounce Blackberry-Sage Hibiscus Syrup (recipe follows)
½ ounce lemon juiceSweet Smoke Sage Salt (recipe follows)
Blackberry & sage leaf  garnish
2 drops of Bittermans Burlesque bitters

Directions

Shake in a shaker filled with ice and strain into a martini glass or coup.  Garnish with a floating, fresh blackberry rolled in the Sweet Smoke Sage Salt and a fresh sage leaf laid over the top of the glass.

Blackberry-Sage Hibiscus Syrup

Makes 2 cups of syrup

Ingredients

1   cup water
¾  cup honey
1 tablespoon dried hibiscus flowers
3 tablespoons fresh sage leaves
¼ cup fresh blackberries

Directions

Combine all ingredients in a medium saucepan, gently whisk to incorporate honey.  Bring to a boil and then reduce to a simmer and let infuse and cook for about 7-8 more minutes.  Take off heat and let cool completely.  Blend the mixture in a blender until smooth and strain so that a smooth and silky syrup is created.  Refrigerate.

Sweet Smoke Sage Salt

Makes about  ½ cup of salt

Ingredients

1 tablespoon fresh sage leaves
2 teaspoons lemon zest
2 tablespoons turbinado sugar
1 tablespoon smoked black salt ( coarse)
A few drops of Bittermans Burlesque Bitters


Directions

Using a mortar and pestle, grind the sage leaves, the lemon zest and the sugar until a granular powder is formed.  Add the salt and grind gently, only to incorporate the flavor and only to slightly grind up the salt.  Add the drops of bitters and mix well.  The final product should be a granular and wet sand like mixture.

*Espolon Tequila is a boutique brand of Tequila made in Arandas, Jalisco, Mexico.  It was started by an ex Herradura employee and has quickly become one of the best cocktail tequilas on the market, lesser known in the USA. This soft and silky tequila is a bit citrusy with some black pepper notes.

*Del Maguey is a brand that produces ORGANIC “single village” mescals in the Oaxaca region of Mexico. Each village produces their own sub brand that is unique to their lands and their techniques, using ancient practices that the indigenous people have been using since before the Spanish conquest.  A distinct character results from each village.  The Minero sub-brand has a nose of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon.  Its deep and warm and sweet all the way to the finish.


Oven Caramelized Citrus Sundaes with Vanilla and Sage

January 16th, 2013 § 0 comments § permalink

Serves 4

Ingredients

1 lemon, halved and sliced
1 lime, halved and sliced
1 mandarin orange, halved and sliced
10 kumquats, halved
1 cup demerara sugar
Handful of fresh sage leaves
1 fresh vanilla bean, split
Vanilla Ice Cream

Directions

Pre heat oven to 400° F.  In a large bowl combine all the citrus halved and sprinkle with ¼ cup of the sugar and toss together well.  Chop up the fresh sage (leaving a few sprigs whole) and toss those into the citrus bowl, along with the vanilla bean.  Arrange the segments on a baking sheet flat and sprinkle with the remaining amount of sugar. Place in the oven and bake for about 10 minutes.  Place the oven on broil and broil for a few more minutes until the citrus is charred slightly.  Spoon the mixture over vanilla ice cream!~

Celery Root Potage with Fried Shallots, Fresh Sage and Apple Bit Créme Fraiche and Crispy Shallots

April 6th, 2012 § 0 comments § permalink

Serves 8

Ingredients

1 tablespoon butter
2 tablespoons olive oil
3 cloves garlic, chopped fine
1 medium leek, sliced thin
1 medium red onion, chopped small
2 small or 1 medium celery root (2-3 pounds total), peeled and cubed small
1 medium apple, peeled, cored and chopped
Salt
Cracked black pepper
¼ cup apple cider
2 cups vegetable stock or chicken stock
2 cups water
Apple Bit Créme Fraiche (recipe follows)
Crispy Shallots for garnish (recipe follows)
Fresh Sage Chiffonade for garnish
Nutmeg, freshly grated for garnish

Directions

In a large soup pot, heat the butter and oil on a medium high-heat. Add the garlic, leek and red onion and sauté until semi-translucent and slightly brown, about 4-5 minutes. Add the celery root and apple and sauté until apples begin to soften, about 2-3 minutes. Season with salt and cracked black pepper. Pour in apple cider and scrape any caramelized and dried bits stuck in the pan to loosen them into the liquid. Add the stock and water and allow to come to a boil. Reduce heat and simmer until the celery root becomes soft, about 20-30 minutes. Remove pan from heat and transfer half of the celery root potage into a food processor and process until smooth and creamy, being careful as the liquid is hot! Pour the smooth potage back into the chunky potage and stir gently until totally incorporated. Serve with a dollop of apple bit créme fresh and garnish with crispy shallots, fresh sage chiffonade and freshly grated nutmeg.

Crispy Shallots

Ingredients

½ cup olive oil
2 tablespoons oil of choice (walnut, sesame, almond or pistachio)
1 cup shallots, sliced in thin rounds
2 teaspoons fresh herbs of choice, chopped fine
Maldon salt

Directions

In a small skillet, heat the olive oil and oil of choice to a medium-high heat. Once hot, add the shallots and stir until they are completely coated with oil. Reduce the heat to medium. Stir the shallots often, slowly cooking until golden brown, about 15-20 minutes. Add the herbs in the last 5 minutes, making sure to coat them entirely in the oil. Remove from the pan and drain on paper towels. The shallots and herb bits should be crispy once they are placed on the paper towels and the oil has drained. Season with Maldon salt.

Apple Bit Créme Fraiche

Makes 1½ cups

Ingredients

1 cup créme fraiche
1 medium apple, peeled, cored and chopped superfine
2 tablespoons apple cider
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon nutmeg
1 pinch of salt
1 teaspoon cracked black pepper

Directions

Mix together all the ingredients in a small bowl until smooth and creamy.

Baked Gnocchi with Butternut Squash & Bacon in a Sage Cream Sauce

March 11th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound Potato Gnocchi, cooked (recipe follows)
1½ cups butternut squash, roasted, peeled and cubed small
3 slices bacon, fried and crumbled
1 cup purple or Tuscan kale, chopped fine
2 tablespoons fresh sage, chopped fine
½ cup heavy cream
½ cup parmesan cheese, finely grated
3 tablespoons butter, cubed
Salt
Pepper
Nutmeg, freshly grated

Directions

Preheat oven to 375°F. In a large mixing bowl combine all ingredients until well mixed. Grease a shallow pan (one that the mixture will fit in compactly, not closely). Place the mixture in the greased shallow pan and sprinkle some parmesan cheese on top. Place in the oven and bake for about 30 minutes or until brown and bubbly.

Potato Gnocchi

Makes 2 pounds Gnocchi

Ingredients

2 pounds Yukon gold potatoes, peeled and baked
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon salt

Directions

Mash the potatoes and push through a ricer or food mill. Place the smooth potatoes in a mound on a cutting board. Drizzle a little more than half the egg and sprinkle half the flour over the top. Using a bench scraper, slowly incorporate the egg and flour into the potato by pushing the scraper under and over the mixture, until all of the egg and flour is incorporated. The dough should become moist and pillowy, not sticky (small amounts of flour can be added to the dough to keep it from getting sticky).
When all the ingredients appear mixed, do a final mixing using hands to make sure all ingredients are incorporated and that dough had become soft and pillowy. Cut dough into 10 pieces and roll each piece into a long rope about the thickness of an index finger. Dust with flour as needed.

Proceed with shaping the gnocchi using one of the gnocchi methods, such as the Traditional Fork Method, the Gnocchi or Cavatelli Board Method, or simple Rope & Cut Method.

Sweet Potato Gnocchi with Sage Brown Butter Sauce and Shaved Chestnuts

March 11th, 2012 § 0 comments § permalink

Serves 8

Ingredients

3 (1¼ lbs) Yukon gold potatoes
1 (¾ lb) sweet potato
1½ to 2 cups all-purpose flour plus more for dusting
1 large egg
½ teaspoon nutmeg, freshly grated
Salt
Freshly ground pepper
13 cup grated Parmigiano-Reggiano plus more for serving
½ stick unsalted butter
1 cup sage leaves (from 1 bunch)
Roasted chestnuts, shaved

Directions

Preheat oven to 450°F. Pierce russet and sweet potatoes in several places with a fork, and bake until just tender, 45 minutes to 1 hour. Cool potatoes slightly, then peel and force through ricer onto sheet pan, spreading in an even layer. Cool potatoes completely. Lightly flour 2 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 teaspoon salt and pepper in a small bowl.
Gather potatoes into a mound on sheet pan, and form a well in center. Pour egg mixture into well and knead into potatoes. Knead in cheese and 1½ cups flour, adding more flour as necessary, until mixture forms a smooth, but slightly sticky dough. Dust top lightly with flour. Cut dough into 6 pieces. Form 1 piece of dough into a ½-inch-thick rope on a lightly floured surface. Cut rope into ½-inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough. Transfer gnocchi as formed to baking sheets.
Bring large pot of water to boil, add salt and return to a boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean, rimmed baking sheet.
Melt butter in heavy large saucepan over medium-high heat. Cook until butter is browned and has a toasty aroma, swirling pan occasionally, about 5 minutes. Add sage. Turn off heat and season sage butter generously with salt and pepper. Transfer half of sage butter to large skillet set over medium-high heat. Add half of the gnocchi. Sauté until gnocchi are heated through, about 6 minutes.
Repeat with remaining sage butter and gnocchi. Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves and shaved roasted chestnuts.

Whole Wheat Cranberry Sage Rolls with Pumpkin Butter

December 8th, 2011 § 0 comments § permalink

Makes about 24 rolls

Ingredients

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
21/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
1/2 cup dried cranberries
1/2 cup fresh sage, chopped fine
1/4 cup walnuts, chopped fine
2 tablespoons olive oil
Pumpkin butter (recipe follows)

Directions

In a small bowl, gently whisk together the yeast, 1/4 cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 11/2 hours. Punch the dough down and again turn onto lightly floured surface and knead a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 20 minutes. Bake rolls for about 20 minutes or until rolls are golden brown in 450° oven that has been preheated for at least an hour.

Pumpkin Butter

Makes 1/2 cup

Ingredients

1 cup pumpkin puree
1/4 cup apple cider
1 teaspoon fresh ginger, chopped fine
2 tablespoons brown sugar
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated

Directions

Place all the ingredients in a small saucepan and  mix well, heat to a medium heat and simmer for about 15-20 minutes stirring occasionally until thick. Allow to cool and let set in the refrigerator to set up.

Maple Sage Crusted Pumpkin Tart with Nutmeg Cardamom Whipped Cream

November 4th, 2011 § 0 comments § permalink

Makes 1 tart

Ingredients

For the tart

1½ cups all purpose flour
½ teaspoon salt
1 tablespoon fresh sage, chopped super fine
1 stick butter, cold and cubed
3 tablespoons maple syrup
¼ cup whole milk

For the filling

2 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons fresh ginger, grated
2 teaspoons fresh cinnamon sticks, freshly grated
1 teaspoon fresh nutmeg, freshly grated
½ teaspoon fresh cloves, ground
½ teaspoon fresh allspice berries, ground
1 pinch (¼ teaspoon) white pepper

Directions

For the tart

In a food processor combine the flour, salt, and sage and mix well. Add the butter cubes into the flour and pulse several times until a coarse meal is formed. Add the maple syrup and pulse a few more times. Then as it is running pour in the milk until a ball is formed, which will be just about instantly. Turn off the machine and form the dough into a disc and place in a plastic bag and refrigerate at least 30 minutes.

Heat the oven to 375°F. Roll the tart dough out to fill an 8 inch deep dish tart pan (13-14 inches in circumference). Press the dough gently into the tart mold, roll the rolling pin over the top of the mold to cut off excess dough. Place in the refrigerator to chill at least 30 minutes.

Roll the pie dough out large enough to fill a 9-inch deep dish pie or tart pan (about 13-14 inches). Press gently in pan. If using a pie pan, crimp edges. If using a tart pan, roll the rolling pin over the top to cut the excess dough off. Chill the dough-filled pan in the fridge. In the meantime, in a large bowl, whisk together the eggs until beaten, add the evaporated milk and brown sugar and continue to whisk. Add the pumpkin puree and whisk or stir until totally incorporated and mixed. Add the spices and continue to mix until smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold. Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely, the crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 7 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.

Nut Meg Whipped Cream

Makes 2 cups

Ingredients

1½ cup heavy whipping cream
½ cup sugar
1 teaspoon freshly grated nutmeg
1 cardamom pod (shells removed, seeds used)

Directions

With a mixer, mix all ingredients until whip cream with soft peaks is formed!

Israeli Herbal Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

1 black tea bag
¼ cup fresh sage leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh mint leaves
½ lemon sliced
3 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place the tea bag, fresh mint, sage and lemon thyme and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Winter Wind Down Lavender & Sage Bath

April 20th, 2011 § 0 comments § permalink

Ingredients

¼ cup lavender flowers, fresh or dried
½ cup fresh sage leaves
½ cup whole oats
¼ cup powdered milk
2 tablespoons coarse sea salt
¼ cup almond oil

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Pumpkin Tart with Maple Sage Crust and Cnadied Sage Leaves

February 3rd, 2011 § 1 comment § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

For pie dough

1 sweet pie dough recipe
1 tablespoon fresh sage, chopped
1 tablespoon maple syrup

For filling

1½ cup pumpkin, cooked
½ cup sugar
2 teaspoons fresh ginger, grated
1 teaspoon freshly grated nutmeg
1 pinch cloves, ground
1 pinch salt
3 eggs, beaten
½ cup heavy cream
Maple Sugar Fried Sage Leaves, fore garnish (recipe follows)

DIRECTIONS

Using sweet pie dough recipe, add chopped sage leaves and maple syrup to dough. Flatten into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove dough from refrigerator, and let come to room temperature, about 5 to 10 minutes, so dough rolls out easily.

Roll out dough on lightly floured surface to 13-inch round. Transfer to a tart shell with removable bottom. Trim edges, and refrigerate for another 30 minutes.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 17 minutes. Remove foil and beans, and set aside. Maintain oven temperature.

In a large bowl, combine all filling ingredients, and pour into cooled tart shell. Bake for 40 to 45 minutes or until set. Cool at room temperature. Garnish with maple dried sage leaves.

Maple Fried Sage Leaves

INGREDIENTS

2 tablespoons butter
2 tablespoons maple syrup
6-10 fresh sage leaves

DIRECTIONS

In a small sauté pan over medium-high heat, add butter and maple syrup. Add sage leaves, and fry till crispy. Remove with slotted spoon, and set aside to drain any excess. Garnish tart with fried leaves.

Roasted Pork Loin with Onion Cherry Sage Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the pork loin

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth

For the cherry onion sauce

1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper

DIRECTIONS

For the pork loin

Preheat oven to 375°F.

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.

In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.

Serve pork loin with the cherry onion sage sauce on top.

Pomegranate Sage Manhattan

February 2nd, 2011 § 0 comments § permalink

Makes 1 cocktail

INGREDIENTS

For cocktail

2 sage leaves
1 ounce rye or bourbon
½ ounce sweet vermouth
Dash of angostura bitters
1 pomegranate bourbon dried cherries, for garnish

For the pomegranate bourbon dried cherries

1 cup pomegranate juice
½ cup sugar-in-the-raw
½ cup rye or bourbon
1 cup dried cherries

DIRECTIONS

Rub and crinkle one sage leaf (to release the oils) and rub it around the inside of the martini glass, making sure to get the edges of the glass well. In a large glass filled with ice, add the rye/bourbon, vermouth and bitters, stir well. Strain into a martini glass. Garnish with one pomegranate bourbon cherry and a sage leaf.

For the pomegranate bourbon dried cherries

In a small saucepan over medium high heat add pomegranate and sugar-in-the-raw. Bring to a boil, making sure to stir until sugar is dissolved, reduce heat and allow to simmer for about 5 minutes until mixture becomes thick. Take off heat, pour in ½ cup rye or bourbon (the same brand you are using to make the cocktails), stir and add dried cherries. Place in a jar and let sit for at least 2 days in a dark cool place.

Root Veggies with Garlic Maple Herb Butter

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings of root vegetables of your choice (i.e. parsnips, carrots, celery root, beets) chopped fine
1 small leek, sliced
4 cloves of garlic, chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 tablespoon maple syrup
Salt
Pepper
2 tablespoons fresh sage, chopped fine
1 tablespoon fresh thyme and rosemary, chopped (1 tablespoon total)

DIRECTIONS

Preheat oven to 400ËšF.

Place all ingredients in the center of a large heavy duty piece of aluminum foil. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 25 minutes, or until veggies are cooked through. Serve.

Mango-Sage BBQ Pulled Pork Sandwiches

January 14th, 2011 § 0 comments § permalink

Makes 15-20 Party Size Sandwiches

INGREDIENTS

For the dry rub

1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon lime zest, grated finely
2 tablespoons coarse salt

For the mango bbq pork

4-5 pounds pork butt, cut into a few large pieces
½ cup mango purée
2 cloves garlic
1 medium yellow onion, chopped
½ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
¼ cup fresh sage leaves, chopped
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cumin seeds, toasted
Vegetable oil

DIRECTIONS

In a small mixing bowl, mix all of the spices. Rub mixture all over pork butt pieces, and set aside. In the meantime, mix all remaining ingredients in a blender until smooth. These blended ingredients will function as your BBQ sauce.

In a hot and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear is present. Place pork butt pieces and BBQ sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart, and mix with sauce. Serve on party size buns.

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

Butternut Squash Ravioli with Brown Butter Sage Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 tablespoon sage, chopped fine
½ yellow onion, cut in half
Kosher salt
Pepper

For brown butter sage sauce

4 tablespoons unsalted butter, sliced
6 sage leaves, sliced
3 ounces goat cheese

DIRECTIONS

Preheat oven to 350°F.

For raviolis

To prepare squash, peel and cut in half at the bulbous part. Cut top part in cubes and cut bottom part in half, remove seeds and then slice. In a bowl, combine squash, olive oil, garlic, sage and onion. Season with salt and pepper and place on a baking sheet. Roast in oven until tender. Let cool for a few minutes. Reserve sliced squash (for plating), but puree everything else in a blender or food processor until smooth for your ravioli filling.

Using fresh pasta sheets cut into about 2 square inches, add 1 teaspoon of filling. Cover with another 2 inch pasta square. And using wet fingers, seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating. Strain and set aside.

For brown butter

In the meantime, heat a thick-bottomed skillet on medium heat, whisking frequently. Continue to cook the butter until melted. At this point, add the sage leaves. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
To plate, lay reserved roasted and sliced butternut squash on plate and then a few raviolis topped with brown butter sage sauce and ½ ounce of crumbled goat cheese. Serve immediately.

© Recipe Property of Rafi Hasid

Pumpkin Gnocchi with Brown Butter Sage Sauce and Shaved Chestnuts

December 16th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Gnocchi:

2 cups pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 teaspoon nutmeg, freshly grated

Sauce:

½ cup butter
1 tablespoon pumpkin oil
1 cup fresh sage leaves, stems removed
1½ cup chestnuts, pre-roasted, shelled and sliced thin

PREPARATION

In large pot, bring 6 cups salted water to a boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness. Cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and then add pumpkin oil over medium heat; add sage leaves and fry until crispy. Remove from pan and place on plate lined with paper towels. Next, add chesnuts, stirring often while butter browns making sure butter does not burn. When chestnuts are slightly brown and tender, remove from heat and return sage leaves to sauce. Gently toss warm gnocchi with sauce and serve immediately.

Fall Stuffed Mushrooms

December 16th, 2010 § 1 comment § permalink

Makes 40 stuffed mushrooms

INGREDIENTS

40 medium sized crimini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine
½ medium tart apple, cored and chopped fine
½ cup walnuts, chopped fine
½ cup kashi whole grain nuggets cereal or whole wheat bread crumbs
¼ cup asiago cheese, shredded finely
2 teaspoons salt
2 teaspoons cracked black pepper

PREPARATION

Preheat oven to 375°F.

Gently separate mushrooms caps from stems and place cap-side down on a baking sheet. Next, chop stems super fine and set aside. In a sauté pan over medium-high heat, melt butter and olive oil. Sauté shallots and garlic and cook, 5 minutes. Add the herbs, apple, mushroom stems, and walnuts and cook, 5 minutes longer. Remove from heat and place all ingredients in a bowl. Add kashi cereal or bread crumbs and asiago cheese. Mix well. Season with salt and freshly cracked pepper. Using a teaspoon, stuff mushroom caps until full. Place in oven and bake for 20 minutes or until golden brown. Serve immediately.

Jamaican Jerk Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Charles Joguet, Chinon “clos du Chene Vert” – Organic 2002, France.
This highly complex and extremely spicy wine does not overcomplicate the intricate flavors of the jerk glaze and spices, instead they forge an incredibly bold pair suited for bold palettes and the brave of heart, much like the dish itself! Retails for about $40.

INGREIDENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh sage leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken
1 cinnamon stick
2 cloves
1 star of anise

For the Glaze

1 cup fresh orange juice
1 cup light brown sugar
½ teaspoon cinnamon
1 pinch of freshly grated nutmeg
1 pinch of all spice
1 pinch of clove
½ habañero pepper, seeds removed and chopped superfine
¼ cup fresh thyme, chopped fine
¼ fresh chives, chopped fine

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
2 tablespoons orange zest
1 teaspoon freshly grated nutmeg
1 pinch cinnamon

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a medium sauce pan, add all ingredients, and bring to a boil, simmer, and reduce for about 15 minutes until thick. Cool, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone in this should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until the entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Bourbon Persimmon Lavender Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Ch. De Trinquevedel Tavel Rosé 2009, France.
This one is a tough pairing the the potent floral lavender and the spicy sweet persimmon next to the smoky and salty ham. This French rosé is perfect for all. It is bright and bold but with spicy undertones that lend well to the persimmons, and it has a fresh, fruity note that allows the potency of the lavender to subtly shine while pairing well with the saltiness. Retails for around $20.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh lavender leaves
1 tablespoon orange zest
1 whole nutmeg, cracked and broken

For the Glaze

½ cup bourbon
1 tablespoon fresh lavender leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 teaspoon fresh lavender flowers
1 persimmon, peeled and deseeded, very ripe
½ cup brown sugar
½ cup bourbon
½ cup orange juice
1 teaspoon fresh ginger, chopped fine
1 teaspoon salt
1 teaspoon black pepper

For the Spice Rub

2 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon dried sage leaves

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a blender, blend the persimmon and all the herbs. Pour into a medium mixing bowl, and gently mix in the sugar, bourbon, ginger, and the remaining ingredients. Mix well, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uniterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature to 425°F, and let the ham get a bit crispy and caramelized.

Ginger Sage Maple Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Domaine de la Chevalerie, Bourgueill “Cuvee Chavalerie” – Organic 2001, France.
This is an old Cab Franc Producer that has been producing traditional Cab Francs for generations. This wine is super robust, extremely herbaceous, and quite elegant. It is extremely compatible with the potent sage and ginger and excellent with the saltiness of the ham. It retails for around $23.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh ginger, chopped fine
1 whole nutmeg, cracked and broken

For the Spice Rub

2 tablespoons black pepper, cracked medium fine
1 teaspoon ginger powder
1 teaspoon dried sage leaves
2 tablespoons sea salt

For the Glaze

1 cup maple syrup
2 teaspoon fresh ginger, chopped fine
6-8 sage leaves
Sage brush (a bunch of sage tied together to form your glazing brush)

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture and add ham to pot – mixture should completely cover the ham, if it does not make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a medium saucepan, heat the maple syrup, sage leaves, and the ginger to just before boiling, let the maple syrup infuse for about 15 minutes or until the spicy ginger flavor is very apparent. Take off heat, and allow to cool. Set aside. Make your sage brush by twisting kitchen twine around the stems of a bunch of sage leaves.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze with the sage brush every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425°F, and let the ham get a bit crispy and caramelized.

Sage & White Bean Crostini

November 29th, 2010 § 0 comments § permalink

Serves 5-6, Appetizer Portions

INGREDIENTS

½ pound white beans, kidney, or navy
1 tablespoon lemon zest
Salt
3 cloves garlic
½ cup extra virgin olive oil
6 fresh sage leaves, chopped
¼ cup lemon juice
1 teaspoon white pepper
1 large baguette, sliced

PREPARATION

Clean the beans, making sure all debris is removed. Place beans in a large pot of power.
Bring beans to a boil, and boil for 5 straight minutes. Take off burner, and let sit uncovered for 1 hour. Drain water, and refill pot with water. Add lemon zest, and return to a boil. Turn to low heat, allowing to simmer on a gentle boil for about 40 minutes, adding warm water as needed to replace evaporating liquid, then salt water and cook 20 more minutes. When beans are tender, take off heat, and cool. Strain, and reserve ½ cup of the bean liquid. Set aside.

Preheat oven to 375°F.

Brush bread with olive oil, and toast in oven.

In a food processor, place cooked beans, garlic, olive oil, sage, lemon juice, and white pepper, and purée until smooth, using the bean liquid in order to loosen mixture if too thick.
Serve generously on the toasted baguette.

Sweet Potato Gnocchi with Brown Butter and Sage

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 (1¼ lbs) russet potatoes
1 (¾-lb) sweet potato
1 large egg
½ teaspoon nutmeg, freshly grated
Salt
Freshly ground pepper
â…“ cup grated Parmigiano-Reggiano plus more for serving
1½ to 2 cups all-purpose flour plus more for dusting
½ stick unsalted butter
1 cup sage leaves (from 1 bunch)

PREPARATION

Preheat oven to 450°F. Pierce russet and sweet potatoes in several places with a fork, and then bake until just tender, 45 minutes to 1 hour. Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely. Lightly flour 2 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 tsp salt, and pepper in a small bowl.

Gather potatoes into a mound in sheet pan, and form a well in center. Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1½ cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour. Cut dough into 6 pieces. Form 1 piece of dough into a ½-inch-thick rope on a lightly floured surface. Cut rope into ½-inch pieces. Gently roll each piece into a ball and lightly dust with fl our. Repeat with remaining 5 pieces of dough. Transfer gnocchi as formed to baking sheets.

Bring large pot of water to boil; add salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet.

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. Add chopped. Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Repeat with remaining sage butter and gnocchi.
Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Apple Cider Gravy with Ginger Apple Bits

November 19th, 2010 § 1 comment § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup tart apples, chopped fine
1½ tablespoons fresh ginger, chopped super fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh marjoram, chopped fine
½ tablespoon fresh sage, chopped fine
1 teaspoon nutmeg, freshly grated
1 cinnamon stick
2 fresh bay leaves
1 cup apple cider
½ cup chicken broth
2 tablespoons apple brandy or Lairds applejack (optional)
½ cup heavy whipping cream

PREPARATION

Preheat oven to 400ËšF.

In a medium sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic and cook, 5 minutes. Next, add apples and ginger, cook 3 minutes longer. Remove 2 tablespoons of the mixture and place on a lined baking sheet and place in the oven and cook until until crispy, 7 to 10 minutes. Once cooked, remove from oven and set aside.

Meanwhile, add the fresh herbs, nutmeg, cinnamon stick, bay leaf, apple cider, chicken broth and apple brandy to the rest of the sauté mixture, combine and cook, 30 minutes or until liquid is reduced by a quarter. Remove pan from heat and add heavy whipping cream and add cooked crispy apple bits.

Wild Mushroom Herb Gravy

November 19th, 2010 § 0 comments § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup mixed wild mushrooms, sliced and chopped
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh flat leaf parsley, chopped fine
½ cup dry white wine
1 cup chicken broth
Salt
½ cup heavy whipping cream

PREPARATION

In a large sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic, 5 minutes and then add mushrooms and herbs and cook for another 5 minutes. Next, add white wine and chicken broth to deglaze the pan, using a wooden spoon to scrape up any bits that are stuck to the bottom of the pan. Reduce liquid and cook for 5 to 6 minutes. Remove from the heat and add heavy cream.

As an alternative, you can also make your gravy right in the turkey roasting pan. Remove turkey from pan and strain any fat bits and then place roasting pan right on top of two burners. Follow the same instructions as above.

Maple Ginger Glaze

November 19th, 2010 § 1 comment § permalink

Makes 1 cup

This glaze can be used on everything from poultry to pork to root vegetables. It can also be eaten on pancakes and waffl es and served with biscuits! This is a versatile glaze or sauce, so simple it almost hurts our heads thinking about how little there is to do!

INGREDIENTS

1 cup maple syrup (good quality)
2 tablespoons fresh ginger, peeled and chopped
2 to 4 fresh sage leaves (optional)

PREPARATION

In a small sauce pan over medium low heat, add maple syrup, ginger and sage leaves (if using) and warm through, infusing the flavors together, about 20 minutes. Take off heat, strain and set aside. To use, dip a brush made of sage leaves into glaze and use to glaze poultry, pork or root vegetables.

Pumpkin Gnocchi with Apples, Chicken & Sage in a Maple Cream Sauce

November 19th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Gnocchi

2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 tablespoon nutmeg, freshly grated

Sauce

½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
Salt
Freshly grated nutmeg
White pepper

PREPARATION

In large pot, bring 6 cups salted water to boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender. Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well. Mix in the heavy cream and season with salt & Nutmeg and white pepper. Gently toss warm gnocchi with sauce and serve immediately.

Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

November 10th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 3 to 4-pound chicken
2 small lemons, quartered

For Compound Butter

4 tablespoons unsalted butter, softened
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 to 3 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground pepper
3 onions, quartered
5 carrots, peeled and chopped in 1-inch pieces

PREPARATION

Preheat oven to 400°F.

Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly titled plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Prick the lemons in at least 20 places each, using a fork. Place both lemons in the birds cavity. Close up the opening with toothpicks or by trussing. To make the compound butter, mix the butter, herbs, and garlic and season with salt and pepper. Smooth compound butter under the skin of the chicken breast, being mindful not to tear the membrane connecting the skin to the breast.

Drizzle the chicken with olive oil. Season with salt and pepper.

Roast chicken for 30 minutes. Remove pan from the oven and add onions and carrots. Place chicken and vegetables back in the oven and until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour.

Once out of oven, allow to rest for 10 minutes before carving. Serve warm.

Pumpkin Sage Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1¾ cups chicken broth
1¾ cups water
1 medium yellow onion, chopped
1 tablespoon olive oil
¼ cup fresh sage leaves, chopped
1 tablespoon sugar
2 cups fresh pumpkin, peeled and seeded, cut into ¼-inch cubes
¾ cup Arborio rice
½ cup Parmesan Reggiano, grated
1 tablespoon unsalted butter
Freshly grated nutmeg
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth and water until warm and simmer while making risotto. In a separate large saucepot, sauté onion in oil until translucent, 5 to 7 minutes. Add sage, sugar and pumpkin. Then add rice, cook stirring constantly, for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, and finish with cheese, butter, grated nutmeg and season with salt and pepper. Serve immediately.

Butternut Squash Cannelloni

November 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 fresh sage leaves, chopped fine
½ cup hazelnuts, toasted
1 teaspoon fresh nutmeg
1 teaspoon cinnamon
2 cups butternut squash, prebaked to soften
½ cup parmesan cheese (more for topping)
12 premade pasta sheets

INGREDIENTS FOR SAGE BROWN BUTTER SAUCE WITH CHOPPED HAZELNUTS

½ cup butter
¼ cup sage leaves, chopped
¼ cup toasted hazelnuts

PREPARATION

Preheat oven to 350°F.
Use 1 tablespoon of butter to grease the casserole dish and set aside. In a medium size sauté pan over medium heat, add 1 tablespoon butter and olive oil and cook onion until tanslucent, 5 to 7 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a medium-size bowl, add onions and garlic and rest of ingredients up until pasta sheets. On a cutting board, place a pasta sheet and spoon a line of filling down the middle, roll and place seam side down in casserole. Continue until finished with all sheets.
In a small saucepan over medium heat, add butter and cook until brown and butter solids have sank to the bottom. Add sage leaves and hazelnuts and remove from heat. Pour sauce over cannelloni and sprinkle with cheese. Bake for 20 minutes or until warm. Serve immediately.

Butternut Squash Cannelloni

Raspberry Sage Prosecco

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Sage leaves
Frozen Raspberries
Prosecco

PREPARATION

Rub Sage leaves over the rim of the champagne class, fill with prosecco, garnish with sage leaves and a frozen raspberry.

Shaolin Shadow

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

3 leaves of fresh sage
2 oz bonded rye
¾ oz aperol
½ oz Curacao
Angostura bitters

PREPARATION

Rub sage leaf around the rim of a cocktail glass and muddle that same sage in your mixing glass. Next, add the first 3 ingredients and ice, stir for 30 seconds and strain using julep strainer into chilled cocktail glass with sage rim. To finish, drop bitters across the top and serve.

© Recipe courtesy of Justin Briggs

Cranberry Sage Pecan Pesto

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups fresh sage leaves
1 cup dried cranberries
½ cup pecans, toasted
1 cup Walnut or Pecan oil
Salt

PREPARATION

Place all ingredients in a food processor and blend until everything is incorporated.
Season with salt to taste.

Butternut Squash and Sage Curried Apple Soup

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons olive oil
4 cups yellow onions, chopped medium
2 tablespoons mild curry powder
2 large butternut squashes, deseeded and peeled and cubed medium
4 medium sweet apples, chopped medium
1 tablespoon fresh sage, chopped fine
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups water
2 cups apple cider
Diced apples and a few sage leaves for garnish

PREPARATION

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, sage, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Add the apple cider and water and heat another 10 minutes. Blend the soup in a blender or purée in the food processor until smooth. The soup should be slightly sweet and quite thick. Check the salt and pepper and serve hot garnished with apples and sage leaves.

Pecan Cranberry Tart With Maple Sage Crust

October 6th, 2010 § 1 comment § permalink

Serves 6

INGREDIENTS

1 ½ cup pecans, halved
1 cup white sugar
3 tablespoons butter
2 eggs
1 cup brown rice syrup
1 teaspoon salt
1 teaspoon vanilla
1 ½ cups fresh cranberries, chopped

Sage Crust

INGREDIENTS

8 tablespoons unsalted butter, cold
1 ½ cup all purpose flour
½ teaspoon salt
1/3 cup ice water
2 teaspoons apple cider
1 tablespoon fresh sage, chopped fine
Pinch of baking powder

PREPARATION

Combine all ingredients in a mixing bowl, chopping with a pastry cutter until a crumbly dough forms.  Roll out to a round circle and fill a tart shell mold.  Bake for about 10 minutes or until slightly golden.

Preheat over to 350 degrees F.

Toast the pecans on a lined baking sheet for about 5-6 minutes. 

In a medium heavy bottom sauce pan heat sugar over medium heat, letting it slowly melt, stirring occasionally with a wooden spoon until the sugar is a golden caramel color.  Remove from pan and add butter and brown rice syrup, stirring well.  Whisk together in a separate bowl whisk together eggs, salt, and vanilla.  Add caramel to the egg mixture gently stirring well.  Mix together cranberries and pecan in a bowl and add evenly to tart shell.  Pour mixture over the pecan cranberry mixture evenly.  Bake tart for about 30-40 minutes or until the filling is set up and semi firm.  Allow to cool for about 2 hours.

Apple Maple Sage  Breakfast Sausage

October 5th, 2010 § 0 comments § permalink

Makes 6 patties

INGREDIENTS

1 pound pork butt, cubed into ½ inch cubes
⅓ pound pork fat, chunk bacon or back fat
2 tablespoons fresh sage, chopped fine
1 medium apple (honey crisp), chopped fine
¼ cup maple syrup
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon brown sugar
1 pinch red pepper flakes
1 teaspoon nutmeg, freshly grated

PREPARATION

Mix all ingredients in a large bowl and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  Form into 2-inch round patties and in a non- stick skillet cook over medium high heat until well browned, flipping once.

Lavendar Sage Brown Sugar Foot Scrub

August 4th, 2010 § 1 comment § permalink

INGREDIENTS

¼ cup fresh lavender flowers, chopped super fine
¼ cup fresh sage, chopped super fine
½ cup brown sugar
½ cup almond oil
1 tablespoon baking soda
4-5 drops lavender oil

PREPARATION

Combine all ingredients in a small bowl.  Massage mixture into feet and rinse.

Fresh Pineapple & Sage Granita

June 2nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pineapple, peeled , cored and cubed
1 cup sugar
¼ cup fresh sage, chopped

PREPARATION

Blend up all ingredients using a hand held food processor.  Pour into a low dish cover and freeze.  Scrape puree every 20 minutes while it freezes, this should create flaky crystals.  Freeze and scrape until desired consistency.

Cranberry Sage Walnut Rolls

December 20th, 2009 § 0 comments § permalink

Makes about 24 rolls

INGREDIENTS

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
2 1/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
½ cup dried cranberries
½ cup fresh sage, chopped fine
¼ cup walnuts, chopped fine
2 tablespoons olive oil
1 egg white  plus 2 tablespoons water for shiny tops

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface and knead  a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 30 minutes.  Mix egg white and 2 tablespoons water and use it to brush tops of rolls. Bake rolls for about 20 minutes or until rolls are golden brown in a 450° oven that has been preheated for at least an hour.

Butternut Squash Sage Latkes with Sage Brown Butter

December 20th, 2009 § 0 comments § permalink

Makes 20 medium latkes

A delightful combination of sage and butternut makethese latkes extra special and perfect for cold winter nights.

INGREDIENTS

4 cups butternut squash, peeled and grated
2 medium potatoes, washed, peeled and grated
1 medium white onion, grated
3 eggs beaten
½ cup all purpose flour
3 tablespoons fresh sage, chopped fine
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Sage Brown Butter

INGREDIENTS

1 stick butter, unsalted
3 tablespoons fresh sage, chopped fine
1 teaspoons salt
1 teaspoon pepper

PREPARATION

In a small saucepan melt butter and add sage, sauté on medium high heat  stirring constantly with a wooden spoon until butter browns a little. Take off heat and add salty and pepper. Refrigerate butter mixture and dollop cold butter on hot latkes.

Rosemary Sage Grey Cover

December 14th, 2009 § 0 comments § permalink

This is a very nice natural grey covering rinse for dark hair. Apply the rinse once a month for optimal results.

INGREDIENTS

2 cups fresh sage leaves
1 cup fresh rosemary leaves
1 cup of water

PREPARATION

Boil water and pour over herbs and let steep for 15 minutes. Strain and reserve liquid. Gently rub into hair especially over the grey areas. Little by little, you may use a brush to apply the mixture as well. Let sit for at least 10 minutes, then rinse.

Rosemary Sage Salt Strengthener

December 14th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup fresh rosemary leaves
½ cup fresh sage leaves
1 cup water
¼ cup olive oil or avocado oil
2 tablespoons kosher salt

PREPARATION

Boil water and pour over the fresh rosemary and sage leaves and let steep for about 10 minutes. Add olive oil and salt and mix well. In a hot shower, scrub the strengthener into your roots and leave on for 5 minutes. Rinse well and shampoo.

Basic Fried Herb Leaves Medley

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

1/4 cup all purpose flour
1 teaspoon coarse sea salt plus extra for garnish
1 teaspoon lemon zest, grated fine and dried
Pinch of white pepper
2 egg whites
1 cup olive oil
A few sprigs of each of the following:
Fresh parsley leaves with 1 inch stems
Fresh thyme leaves with 1 inch stems
Fresh sage leaves with just a little stem
Fresh chives, cut 2 inches long

PREPARATION

Heat olive oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of salt, white pepper and lemon zest in a medium mixing bowl until combined very well. Beat egg whites in a separate flat bowl. Dip one sprig of the fresh herbs at a time in the egg white and then the flour. Make sure the egg white and the flour get all over the herbs. Then, drop the sprigs into hot oil. Cook the herbs flipping them often until golden brown. Place on paper towels to catch oil and sprinkle with salt.Serve over vegetables, pastas, meats or fish.

Israeli Iced Tea (lemon, thyme, sage, mint, black tea)

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

2 bags English black tea
2 sprigs sage leaves
Handful of lemon thyme leaves
Handful of mint leaves
1 lemon sliced
½ cup honey

PREPARATION

Combine tea bags, herbs, honey and lemon in a large pitcher. Boil 3 cups of water and pour over other ingredients. Stir well until the honey dissolves. Let steep for about 30 minutes or until cool. Add remaining water. Remove herb leaves, tea bags and lemon slices. Refrigerate and enjoy! Add more sugar or honey according to your preference.

Mango Sage BBQ Sugar

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 ½ cup sage sugar (follow raw herbal sugar recipe but adding mango and using brown sugar)
1 tablespoon dried mango, groundfine (in spice grinder or blender)
1 teaspoon salt

PREPARATION

Sprinkle pork, chicken or baby back ribs with the sugar concoction before or during grilling.

Tourtiere

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

1 lb. ground pork
1/2 lb. ground beef
1 med. onion, finely chopped
1/2 c. water
3/4 tsp. salt
2 tsp. fresh thyme
1 tsp. fresh sage, minced
3 tsp. fresh parsley, minced
1/4 tsp. pepper
1 small jalapeno, diced for some extra heat (optional)

PREPARATION

Cook all ingredients together except pie crust, stirring constantly until meat is light brown in appearance, but still moist, about 4-5 minutes.
Prepare favorite pie crust.

Pour mixture into pastry lined pie plate, cover with top crust that has slits in it. Seal and press firmly around edges with a fork. Bake at 400° for 35 to 40 minutes until crust is golden brown. Let stand 10 to 15 minutes before cutting.
For a deliciously light dessert, whip up fresh heavy cream sweetened with organic Quebec maple syrup (3 tablespoons per pint of cream). Serve with fresh strawberries, blueberries, and apricots tossed with a few fresh mint leaves.

Pork, Squash, Sage & Bean Stew

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 pounds pork shoulder cut into 1 inch cubes
2 cloves garlic, chopped fine
2 medium yellow onions, chopped
1 c butternut squash cubed into 2 inch pieces
1 c cannellini beans, soaked overnight
½ c chopped sage
1 c white wine
1 c vegetable stock
salt and pepper
olive oil

PREPARATION

Heat heavy-bottomed stew pan on medium high heat. Sauté onions and garlic until soft. Add pork and brown well. Add sage and squash and stir well. Add stock, wine, beans, salt and pepper. Simmer on low heat for 1 hour, stirring occasionally.

Garnish with fresh sage and parmigiano-reggiano. Serves 6.

Citrus Peel and Sage Syrup

October 23rd, 2009 § 0 comments § permalink

INGREDIENTS

Try a few tablespoons of this added to your next vinaigrette.
1 cup water
1 cup granulated sugar
3 3-inch peels of orange, lemon, and/or grapefruit
1 sage leaf

PREPARATION

In a small saucepan, make your basic simple syrup recipe and add your peels and sage leaf while it’s still hot. Cover your pan and steep to desired strength. Strain out your peels and sage, and allow to cool. Bottle and refrigerate.

Maple Sage Manhattan

October 22nd, 2009 § 0 comments § permalink

Makes 4 Manhattans

INGREDIENTS

8 oz bourbon or whiskey
2 oz sweet vermouth
2-3 dashes of bitters
¼ cup chopped sage
¼ cup maple syrup

PREPARATION

Paired with any steak meal this dressy drink is the perfect start to a simple yet sophisticated dinner party. Swirl together eight oz bourbon or whiskey, two oz sweet vermouth, 2-3 dashes of bitters, ¼ cup chopped sage, ¼ cup maple syrup. Add shaved ice, strain into martini glasses and garnish with a sage leaf and a maraschino cherry in each glass.

Sage White Bean Bruschetta

October 20th, 2009 § 0 comments § permalink

Makes 4 Servings

INGREDIENTS

½ c chopped sage
2 c white beans
¼ c red onions
¼ c olive oil
Juice of 1 lemon
Salt/white pepper

Bread-for grilling wither thick pita or antoher bread excellent for grilling

PREPARATION

Mash all ingredients in a medium mixing bowl until very well mashed.  Season with salt and white pepper.  Serve over grilled bread.

Flowering Sage Croutons

October 13th, 2009 § 0 comments § permalink

To make the croutons take pieces of cut bread (crouton size) and place them in a mixing bowl. Toss bread with chopped flowering sage and flowers, olive oil, a little melted butter and salt and pepper. Bake until crispy. Serve over a basic white bean soup.

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