BLACKBERRY AND SAGE INFUSED WATER
Muddling the sage leaves a bit before adding the blueberries and water will intensify their flavor in the final product. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 8 servings (1 cup each).
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.
Nutrition Facts :
BLACKBERRY SAGE PROSECCO COCKTAIL
Who says that Prosecco cocktails are only for tropical climates? Try this twist on a Prosecco bellini during the holidays - or anytime, we won't tell! Garnish with fresh blackberries and a sage leaf.
Provided by Cocktail Jim
Categories Drinks Cocktail Recipes Champagne Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Combine 2 tablespoons Prosecco, blackberry juice, and sage leaves in a glass; mash with a cocktail muddler. Pour in remaining Prosecco; stir gently.
- Strain cocktail into a chilled stem glass.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 22.1 g, Protein 0.4 g, Sodium 17 mg, Sugar 2.1 g
BLACKBERRY-AND-SAGE SHRUB
You can make a shrub into a low-alcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif. Try our Strawberry-and-Tarragon and Peach-and-Bay Laurel variations, too.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 2h40m
Yield Makes 2 1/2 cups shrub base (enough for about 20 servings)
Number Of Ingredients 6
Steps:
- In a large nonreactive pot (such as stainless steel), combine berries, sugar, and sage. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegars and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard sage. Strain shrub base; reserve pickled berries (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.
- Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more sage and fresh berries, if desired. Serve immediately.
BLACKBERRY-SAGE THUMBPRINT COOKIES
This is a very different cookie than anything you've ever had, but man, are they good!! PLEASE try them this year on your Christmas cookie trays, you won't be disappointed! Recipe came from Better Homes and Gardens Feb. 2002, from Camilla Saulsbury.
Provided by littlethibault
Categories Dessert
Time 35m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In a bowl combine flour, cornmeal, sage, and baking powder. Set aside. In a large mixing bowl cream butter and add brown sugar, beat until combined. Beat in egg yolks, lemon zest and vanilla. Mix in the flour mixture. Shape dough into 3/4 inch balls, place 1 inch apart on ungreased baking sheets. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoons of the blackberry preserves. Bake 10 minutes or until the bottoms are lightly browned. Cool on cookie sheet for 1 minute and then transfer to rack to cool completely.
Nutrition Facts : Calories 74.2, Fat 3.3, SaturatedFat 2, Cholesterol 14.4, Sodium 26.8, Carbohydrate 10.6, Fiber 0.3, Sugar 5.5, Protein 0.7
VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
- Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
- Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
- To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 897 milligrams, Sugar 11 grams, TransFat 0 grams
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