Sage Molasses Glaze
1/2 cup molasses
1/4 cup red onion, minced
5 or 6 fresh sage leaves, finely chopped
1/2 cup olive oil
1 teaspoon black pepper
1 tablespoon kosher or sea salt
Whisk all ingredients in a small bowl until combined.
Use to glaze boneless or bone-in turkey breasts, roasting chicken,
Cornish hens or other poultry. Brush on the inside and outside before
roasting, then glaze 1/2 way through cooking. You may need to pour a
little bit of water in the bottom of the roasting pan to avoid the glaze
dripping and scorching. You can also try on pork roasts or hams.
Garlic Sage Butter
1/2 cup butter, room temperature
1 Tbsp. chopped fresh sage
2 large minced garlic cloves
1/4 tsp. salt
Mix all together or process quickly in a food
processor. Chill and serve with rolls or use it on vegetables such as
green beans, Brussel sprouts, cabbage or other green vegetables.
Using Fresh Sage For the Holidays
You can garnish holiday meat or vegetable platters with
fresh sage leaves from the garden or market. The red of cranberries
contrasts beautifully to the green sage leaves. Place both around the
holiday meat platter for an elegant presentation.
A Living Herb Centerpiece Wreath: Use sage and
other herbs that may still be in the garden such as thyme to make a
fresh wreath centerpiece. You may lay it flat on the table with a pillar
candle in the middle or a hurricane lamp.
fresh herbs: thyme, lavender, rosemary, and sage
Line the wreath form with the moss. Cut the oasis to
fit inside the wreath form. Soak the oasis so it holds the water, then
gently press it into the form. At this point you can take fresh herb
springs and make small "bouquets" wrapping the floral wire
around the stems, then make a hole in the oasis and insert the sprigs.
OR take small potted herbs and insert the pots into the oasis, evenly
around the form. Then fill in around the sprigs or pots with moss, then
into the moss you can set ornaments, pinecones or other natural
elements. Since the wreath is sitting as a centerpiece it's easier to
add to it since it won't be hanging. Mist the wreath occasionally to
help it last longer.
MORE SAGE RECIPES
Stuffing Herb Blend
This is a stuffing blend using fresh herbs.
6 tablespoons sage
1 tablespoon thyme
3 tablespoons sweet marjoram
2 tablespoons flat-leaf parsley
Combine together by chopping or mincing. Keep up to
one week in the refrigerator. Use to season stuffing.
Roasted New Potatoes with Shallots and Sage
From Bon Appétit, November 1997
6 tablespoons (3/4 stick) butter or margarine
1/4 cup chopped fresh sage
4 pounds medium-size red-skinned potatoes, scrubbed, quartered
1 teaspoon dried rubbed sage
16 shallots, peeled, halved lengthwise
Preheat oven to 375°F. Cook butter and fresh sage in
small saucepan over medium-heat until butter simmers and is well
flavored with sage, about 4 minutes. Toss potatoes with dried sage and 2
tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer
potatoes to 2 baking sheets. Bake 20 minutes. Toss shallots in same bowl
with 1 tablespoon sage butter. Season with salt and pepper. Divide
shallots between baking sheets. Roast until potatoes and shallots are
tender and golden, turning occasionally, about 35 minutes longer.
Transfer potatoes and shallots to large bowl. Add remaining sage butter;
toss. Season with salt and pepper. Makes 8 Servings.
Herb and Shallot Butter
1 stick unsalted butter, softened
1 small shallot, minced
4 teaspoons minced fresh rosemary
2 teaspoon minced fresh sage
Stir together butter, shallot and herbs. Use this for
fresh vegetables, a steak topping or for bread. Makes 1/2 cup butter.
Garden Herb Medley
2 tablespoons oil
2 medium zucchini
1 sweet red pepper
1 green bell pepper
1 yellow pepper
1/2 tsp. salt
4 sage leaves, cut into thin strips
1 garlic clove; minced
Pepper to taste
Cut all of the vegetable into julienne strips. In a
large skillet heat oil, sauté zucchini and peppers until tender
stirring occasionally, with lid on for about 5-8 minutes. Add garlic and
sage; continue to cook until crisp tender. Do not allow garlic to
scorch. 4-6 servings.
Sage and Bean Pasta
8 ounces penne pasta
3/4 cups diced carrots
1 1/2 cups canned green beans, or fresh that have been cooked
2 tablespoon oil
2 tsp. minced garlic
3-4 sage leaves, chopped
salt and pepper to taste
Cook pasta as directed, adding carrots the last 5
minutes. Drain, and place in serving bowl to keep warm. Saute drained
beans, garlic and sage in the olive oil. Cook until garlic is lightly
colored and beans are hot. Add to pasta; season with salt and pepper and
toss to mix. Makes 5 1/2 cups.
Beans, Tomatoes and Herbs
3 cups canned white beans
2 tablespoons olive oil
3 garlic cloves, peeled and minced
1/4 to 1/2 teaspoon of hot red pepper flakes
1 teaspoon each chopped fresh thyme, sage, and rosemary
3 tablespoons chopped flat-leaf parsley (reserve 1 tablespoon)
4 plum tomatoes, diced
Salt and freshly ground pepper to taste
1/2 small red onion, thinly sliced
Grated Parmesan cheese (optional)
1/4 cup or less water
Rinse and drain beans. In a large skillet over medium
low heat, place olive oil, garlic, red pepper flakes, and chopped herbs
(except for one tablespoon parsley). Sauté for 2 to 3 minutes, then add
tomatoes, salt, and pepper, and sauté until tomatoes begin to soften,
about 2 more minutes. Gently stir in beans, adding water to moisten (4
to 5 tablespoons). Cover pan and cook until heated through. Remove from
heat and stir in sliced red onion. Drizzle with extra olive oil and top
with remaining fresh parsley. Offer grated cheese at the table. Serves 4
Carrots and Sage
1 to 2 tablespoons olive oil
1 1/2 pounds baby carrots
1/4 medium onion, cut into long thin slivers
10 large fresh sage leaves
Salt and freshly ground black pepper
1 cup canned chicken or vegetable broth
Heat the oil in a large skillet over medium-high heat.
Sauté the carrots, onion and sage about 10 minutes to brown the onion.
Season with salt and pepper as the vegetables cook. Pour in the broth,
lowing to a simmer. Cover and cook 15 minutes, or until carrots are
tender when pierced with a knife. As they cook, watch carefully, adding
a little water if necessary. Before serving, uncover and simmer off any
liquid, leaving only enough to coat the carrots in a moist glaze. Taste
for seasoning and serve hot.
Red Potatoes With Sage
3 tablespoons chopped sage
2 tablespoons olive oil
2 pounds red potatoes
1 teaspoon herb salt or seasoned salt
1/2 teaspoon ground black pepper
Preheat oven to 450 degrees. In a large bowl, stir
together oil, potatoes, salt, pepper, and 2 tbsp. of the sage. Mix until
coated. Pour a small amount of water in a shallow pan and lay the
potatoes on the pan, in the water, spreading them out evenly. Cover
tightly with aluminum foil. Roast potatoes for 15 minutes. Remove foil
and roast 15 minutes more. Turn the potatoes over and roast 10 to 15
minutes more until crisp. Sprinkle with the remaining sage and serve.
Basil And Sage Butter
6 tbsp. butter
2 tbsp. olive oil
1/4 cup packed fresh sage
1/4 cup packed fresh basil
1 tsp. mashed anchovy, fillet
Combine the oil, butter, sage and basil in a small
saucepan and cook over low heat for 10 minutes. Let the mixture sit for
10 minutes at room temperature. Strain the butter and while still hot
stir in the anchovy until it melts into the hot butter. You can use this
to baste pork that has been grilled or chicken breasts. You can drizzle
it over as a sauce or brush on.
Sage can be used in herbal tea blends as well, but if
you are pregnant or nursing it should be avoided.
Delightful Herb Tea Blend
1/4 cup dried orange, pineapple or apple mint
2 tablespoons dried rosemary
1 tablespoon dried sage
2 tablespoons lemon thyme or lemon balm, dried
1 tablespoon dried, calendula petals
3 tablespoons dried chamomile flowers
Combine the dried herbs together and store in an
airtight container. Use 1 tsp. for a cup of tea.