Sugared Sage Recipes

SUGARED CRANBERRIES AND SAGE LEAVES

Steps:

• Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
• Put remaining 1/4 cup sugar in a small bowl.
• Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
• Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
• Cooks' note: Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.

SUGARED CRANBERRIES AND SAGE LEAVES

Steps:

• Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
• Put remaining 1/4 cup sugar in a small bowl.
• Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
• Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.

BROWN SUGAR SAGE SHORTBREAD

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.
• Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight.
• When ready to bake, preheat your oven to 350 degrees F and line two half sheet pans with parchment.
• Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.

SUGARED SAGE

Steps:

• Beat egg white with 1/2 teaspoon water. Lightly brush sage sprigs with egg-white mixture just to moisten, tapping off excess. Sprinkle with superfine sugar to coat completely. Let dry on parchment that has been coated with a thin layer of superfine sugar.

BROWN BUTTER SAGE PIEROGI RECIPE BY TASTY

Steps:

• Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
• As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
• In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
• Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
• Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
• Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
• Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch (3-mm) thick.
• Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
• To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
• Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don't stick together.
• Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
• To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
• Enjoy!

BROWN SUGAR SAUCE

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

SWEET-POTATO-AND-SAGE TIAN

Steps:

• Preheat oven to 375°F. Brush butter evenly over bottom and sides of a 9-by-12-inch oval baking dish, 8-by-10-inch rectangular baking dish, or other shallow 2-to-2 1/2-quart dish. Sprinkle 1/2 cup cheese evenly over butter; season with ground pepper.
• Combine half-and-half, 20 sage leaves, garlic, and peppercorns in a large saucepan; season with 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until reduced by half, 15 to 20 minutes. Strain, discarding solids; season to taste.
• Meanwhile, slice sweet potatoes into 1/8-inch-thick rounds. Snugly arrange slices vertically in prepared baking dish. Tuck remaining 12 sage leaves between potatoes; carefully pour half-and-half mixture over top. Sprinkle top with remaining 1/2 cup cheese and lightly drizzle with oil.
• Roast until potatoes are tender and top is golden brown, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 15 minutes before serving.