A have about three packets of sage and most recipes I know call for a couple of leaves. Any thoughts how to use them because they go bad very fast. I thought of perhaps making sage infused simple syrup, but then not sure what to do with it either...
QueenSashy is a trusted home cook.
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i've used sage simple syrup in lemonade (with excellent results)! i'll keep brainstorming.
Ha! It did not occur to me to use it in lemonade :) I often use herb infused simple syrups to glaze muffins and cakes, but sage is kind of challenging. Thank you...
i grew sage last summer and had an abundance towards the end. i washed, dried (on a paper towel) and froze them whole and it worked really well. they defrost quickly and in great shape so i have an absurd amount of "fresh" sage whenever i want...though it goes fast when i make my chicken pot pie
AntoniaJames is a trusted source on Bread/Baking.
How are you storing it? Fresh sage should last for several weeks.
Specifically: “ Store Hardy Herbs by arranging them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transfer the bundle to a plastic zipper lock bag or wrap it in plastic wrap. Store in the refrigerator.”
Dry using the microwave - the best, quickest, easiest way - and the sage will taste considerably fresher than dried sage purchased in any store: http://www.seriouseats...
Also, you can freeze it: http://www.seriouseats...
Freezing in oil is convenient if using later in a braise or roast, such as these:
Or, nestled under or inside a roast chicken. Best spatchcocked with a lot of thinly sliced onion, a pinch of thyme leaves, and a splash of white wine.
Finally, make compound butter (I'd add finely chopped thyme and rosemary) and freeze. It will last for at least several months. Rub that compound butter under the skin of a chicken before roasting, or on a grilled steak.
Make pesto, with walnuts instead of pine nuts. It's good in a bean soup or over a farro salad. (A little goes a long way.)
Fry the leaves until crispy & put them on everything!!
i would guess that 'pain in the __ss' would be different for me than for you (I imagine everyone having more patience than I) but I once worked as a kitchen helper at an important wedding;I was MISERABLE when I was given the job to sandwich a flat anchovy between two sage leaves, then dip them in flour, then egg wash, then breadcrumbs, to prep them for deep frying. (An AUTHENTIC Italian hors d'oeuvre.) Ohhhhh, the memory itself is painful and I am cringing. But it is a way to use up alot of sage leaves!
Oh wow - I feel sorry for the misery you endured LBF, but that sounds like one good way to use sage. I wonder it it works with other fillings (cheese comes to mind)... Have you ever gathered the courage to make it again?
One of my favorite ways to use sage (use chicken if turkey is not available): https://food52.com/recipes...
You get the benefit of the oil-fried sage -- cooking in fat deepens the flavor, as it does to curry leaves -- with prosciutto in every bite. The sage leaves will stay intact without the toothpicks after cooking; I left them on in the photo simply to show the method (in the event that not all readers are familiar with the standard use of a straight pin). ;o)
I make this app every year during my sage harvest time. It coincides with pear season: https://food52.com/recipes...
Chiffonade them with a few other herbs (basil, tarragon...) and add to salad, top pasta or pizza. Sort of like a bouquet garni seasoning.
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