About the Wajdas

Culinary Uses of Sage | 1, 2, 3

Recipes with Sage

Sage Pecan Cheese Wafers (Makes 3 Dozen)

1 Cup (4 oz.) Shredded Sharp Cheddar Cheese 1/4 Cup Chopped Pecans (or Walnuts) 1/8 tsp Ground Red Pepper 1/3 Cup Butter or Margarine in Small Pieces

3/4 Cup Flour 1/4 tsp Rubbed Sage 1/4 tsp Salt

Process first six ingredients in a food processor for 10 seconds. Add butter a piece at a time while processor is running until mixture forms a ball. Roll to 1/4 inch thickness on lightly floured surface; cut with 1 1/2 inch round cookie cutter. (The dough can also be shaped into a long roll, refrigerated, then sliced and baked.) Bake at 350 degrees on ungreased cookie sheet 12-14 minutes until edges turn golden.

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Lemon Chicken with Sage (Serves as many as you'd like)

Chicken breasts, legs, or thighs, skin on 3 sage leaves per piece of chicken 4 large garlic cloves per pound of chicken, slivered

Coarse salt Black pepper, preferably freshly ground 1 whole lemon per pound of chicken, quartered

Wash and pat dry chicken parts. Rub outside of each piece with sage, then tuck the leaves under the skin. Layer in large dish chicken parts, garlic, a generous sprinkling of salt, pepper, and lemon quarters, squeezing juice out first over the layer. Cover and marinate in the refrigerator for 12-24 hours, turning occasionally. When ready to cook, allow to come to room, temperature. Bake, grill, or saute chicken and lemon quarters. Serve hot or at room temperature.

(From The Gardeners' Community Cookbook, by Victoria Wise)

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Roast Pork with Apple Cider Sauce (4-6 servings)

4lb. center pork loin roast 2 Tbs. each chopped rosemary, marjoram, and sage 1/4 C olive oil

2 Tbs. Dijon mustard 1 C bread crumbs herb sprigs for garnish

Place pork in shallow roasting pan. Combine remaining ingredients (except garnish) and pat on meat. Roast uncovered at 325 F for about 1 ½ hours, or until meat thermometer reads 160 F. Remove from oven, cover loosely with foil and let sit 10-15 minutes before carving. Slice between bones and spoon over Apple Cider Glaze (below). Garnish.

Apple Cider Glaze:

½ C apple cider or apple juice 1 Tbs. cornstarch ½ C whipping cream (opt.)

1 Tbs. Dijon mustard ½ C chicken stock

Combine apple cider and mustard in heavy skillet, simmer over medium-high heat. Combine cornstarch with stock and make smooth paste. Stir into hot apple cider and simmer until slightly thickened. Just before serving, whisk in whipping cream.

(From Recipes from Riversong, by Pat Crocker)

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Cranberry Sage Jelly (Makes about 3 Cups)

Bring to boil 1¾ cups of cranberry juice, tops of 9 stalks of fresh sage, slightly crushed. Cover, let stand 20 minues, off heat. Strain. Add 2 cups of sugar, ¼ cup of lime juice, ½ teaspoon butter. Heat, stirring, until boiling. Add ½ package (1 foil envelope) of Certo; boil hard for 1 minute. Pack in sterilized jars and seal. Good with poultry.

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Pineapple Sage Cider Jelly (Makes about 4 ½ Cups)

Combine 1 ½ cups fresh pineapple sage leaves with 3 ¼ cups apple cider. Bring to boil; let steep 20 minutes. Strain. Add one package powdered commercial pectin and ½ teaspoon butter. Bring to boil. Add 4 cups sugar all at once. Bring to boil again and boil hard for one minute. Pack in sterilized jars and seal. Good as ham glaze; also use with pork or on English muffins.

Page 1 Introduction
Page 2 How to Use Sage
Page 3 Recipes with Sage