Herb Of The Week - Sage - Sage Flower Recipes

[Guest guest]

Sounds scrumptious!

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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Sage Flower Crepes

 

(from May 1995 Veggie Life magazine)

 

 

 

1 c. buckwheat or whole-wheat flour

 

2 oz. egg substitute, or 1 egg

 

1-3/4 c. nonfat milk

 

1 medium onion, chopped

 

1-2 T. sage flower oil

 

1 clove garlic, crushed

 

2 c. mushrooms

 

1 green pepper, chopped

 

2 T. sage flowers

 

1 c. sweet corn, cooked

 

1 T. parsley, chopped

 

1 c. nonfat yogurt

 

sage and other flowers to garnish

 

 

 

1. In a large bowl, whisk together flour,

 

egg, and milk until creamy. Let rest for at

 

least 30 minutes. Heat a nonstick crepe or

 

omelet pan on medium high and wipe with a

 

small amount of oil. When pan is almost

 

smoking, pour in about 3 tablespoons of

 

batter, tipping from side to side to coat

 

base evenly. Cook until crepe can be flipped

 

(light bubbling may form, edges may curl, and

 

batter will turn opaque). Cook other side for

 

only a moment and transfer to plate. Repeat

 

until batter is used up.

 

 

 

2. In a skillet, sauté onion in oil on medium

 

high for 3 minutes, or until translucent. Add

 

garlic and sauté for 2 minutes. Add mushrooms

 

and pepper and cook for a few more minutes.

 

Add sage flowers and corn. Mix parsley and

 

yogurt and pour into pan. Remove from heat

 

and stir gently. Put 2 to 3 tablespoons of

 

mixture in each crepe and roll. Serve

 

immediately garnished with sage flowers.

 

 

 

Makes 6 servings.

 

Per serving: 176 calories (19% from fat), 9

 

grams protein, 4 grams fat, 26 grams carb.,

 

90 mg. sodium, 2 mg. cholesterol, 4 grams

 

fiber.

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Sage Flower Pesto

Ingredients

2 cups sage flowers

1/4 cups walnuts, roasted

1/2 cup walnut oil

1 clove garlic, peeled

4 green onion, white part only, coarsely chopped

 

Instructions

Process all ingredients in processor until smooth. Good on pasta or as

an accompaniment to roast pork or veal.

Credits

author unknown

 

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" CONSERVE OF SAGE.

Take new flowers of Sage one pound,

Sugar one pound; so beat them together very small in a Marble Mortar,

put them in a vessel well glased and steeped,

set them in the Sun, stir them dayly; it will last one year. "

from The Queen's Closet Opened, By W.N., Cook to Queen Henrietta Maria,

1655

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Sage flower butter

Mix sage flowers in a food processor with some lemon juice

and a stick of butter. Freeze it in logs for later use.

 

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Sage flower jelly

 

Use the basic herbal jelly recipe below and use sage flowers

 

Basic Herb Jelly

 

This is the greatest basic jelly recipe that I've come across. So

versatile.

 

2 cups water or 2 1/2-cups fruit juice or wine

1 cup fresh herbs

4 cups sugar

1/4 cup cider vinegar or lemon juice

3 ounces liquid pectin

fresh herb sprigs or 1/2 cup chopped herbs -- optional

 

This jelly can be made with a variety of herbs and herb flowers. If

fresh herbs are not available, substitute one-third the amount of dried

herbs.

 

Use vinegar if you are making a jelly to be eaten as a savory with meats

or cheese; lemon juice if it is to be eaten as a sweet.

 

Any fruit juice or wine can be used in place of the water for greater

variety, and you can combine two or more herbs in one jelly.

 

If you are using flowers that do not seem to be giving up their color in

the water, add 2 tablespoons of the vinegar to the water while they are

steeping.

 

The following herbs and/or their flowers are among the many that can be

used in this recipe: rosemary, thyme, marjoram, parsley, lemon verbena,

mint, any of the scented basils, tarragon, ginger, garlic, chive

blossom, lavender, lemon thyme, chamomile, fennel, borage, bee balm, or

rose petals

(white heel removed).

 

INSTRUCTIONS: Bring the water or fruit juice to a boil and pour it over

the fresh herbs. Cover and steep until the liquid has cooled. Strain,

pressing all the liquid and flavor out of the herbs.

 

In a non-aluminum saucepan combine 2 cups of herbal infusion with the

sugar, lemon juice or vinegar, and the food coloring if you are using

it.

 

Bring the mixture to a boil over high heat, and as soon as the sugar has

dissolved, stir in the pectin. Return to a rolling boil, stirring, and

boil for exactly 1 minute. Remove the jelly from the heat and skim off

any foam.

 

If you are using fresh herbs as decoration, place a fresh herb sprig in

each jar and hold it in place with a sterilized spoon or chopstick. When

the jelly is nearly set, remove the spoon or chopstick and the sprig

will stay in place. Stir chopped herbs into the jelly before pouring it

into the jar. (If the herbs do not stay suspended, stir the jelly

occasionally until it thickens enough to hold.)

 

Process small jars for 5 minutes in a hot-water bath or seal with a thin

layer of paraffin.

 

MAKES 4 to 5 half pints.

 

Recipe from THE HERBAL PANTRY, by Emelie Tolley and Chris Mead

 

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" SAGE WATER. Take sage flowers, sprinkle them with white wine, or water.

Let them stand awhile. Then distil them. " Joseph Cooper, Receipt Book,

1654

 

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Sage flower, tomato, and mustard tart.

By Laurie Otto

 

To do this, make pie crust, using for the fat 2 parts butter to 1 part

shortening, and blend in chopped sage flowers. Let chill, roll out, and

line tart pan with removable bottom. Bake crust 10 minutes. Remove from

oven and spread crust with good layer of Dijon mustard. Cover with layer

of grated gruyere cheese. Cover with layer of thickly sliced fresh ripe

tomatoes of the best quality. Sprinkle with lots of coarsely chopped

sage blossoms, grate pepper over, salt, and finish by sprinkling olive

oil over the top of everything. Bake until tomatoes are hot and cheese

is melted. MMMMM. I could reduce this to standard recipe form if anyone

wants it; it is something I make regularly when I have access to

tomatoes, and use whatever fresh herb is most handy. I've done it with

basil, oregano, sage, and a combination of all. I like sage best, and

the sage flowers would really make it look nice. This is easy and good.