SAGE BRAID
Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h35m
Yield Makes two 12-inch loaves
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment. Divide dough into 6 equal pieces. Roll each piece into a 16-inch-long, 3/4-inch-wide rope.
- Braid 3 ropes together on a prepared sheet, tucking in sage leaves as you work. Pinch ends to seal; tuck under loaf. Brush with beaten egg. Drape loosely with buttered plastic wrap. Repeat with remaining dough, sage leaves, and egg wash. Let rise in a warm spot until doubled in bulk, about 55 minutes.
- Bake loaves until golden brown, about 20 minutes. Brush center with butter and continue baking until outer crust sounds hollow when bottom is tapped, about 8 minutes more. Brush all over with butter. Let cool completely on a wire rack before serving.
BRAISED PORK CHOPS WITH SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
- Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
- Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.
Nutrition Facts : Calories 548 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 1004 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams
SAGE SAUSAGE BREAD
Perfect for a holiday brunch. My family enjoys this every Thanksgiving and Christmas. It makes good leftovers, too.
Provided by MRSMTAYLOR
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 18
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- In a large skillet over medium heat, cook and stir the sausage, onion, and jalapeno until the sausage is well browned, about 10 minutes. Drain; set aside to cool slightly.
- Stir together the Swiss cheese, Parmesan cheese, egg, hot sauce, and milk in a large bowl. Stir in the biscuit mix, margarine, salt, and parsley. Add the sausage mixture; stir until well combined. Pour the mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Serve warm or cold.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 9.3 g, Cholesterol 28.9 mg, Fat 11.5 g, Fiber 0.3 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 582 mg, Sugar 0.7 g
PARMESAN-SAGE BEER BREAD
I'm asked to bring this savory loaf to nearly every function I attend. It's great as a side dish, but if you're in the mood for an extraordinary sandwich, start with two slices of beer bread. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 pieces).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a small bowl, whisk the first 6 ingredients. Add beer and 3 tablespoons melted butter; stir just until moistened., Transfer to a greased 8x4-in. loaf pan. Drizzle with remaining butter. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 177 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 469mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
COUNTRY SAGE BREAD
This recipe was given to me more than 15 years ago by a friend. The unique combination of sage, celery seed and nutmeg makes this bread deliciously different.
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, celery seed, salt, sage, nutmeg, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Shape into a round loaf. Place in a greased 8-in. or 9-in. pie plate. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 400° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Remove from pie plate to a wire rack to cool.
Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 232mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SAGE BISCUITS
Steps:
- Preheat the oven to 450 degrees. Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened.
- Lightly flour your hands and gather the dough into a ball. Lightly flour a work surface and place the dough on it. Using your hands, form the dough into a square about 1/2 inch thick and roughly 7 inches by 7 inches. Cut the dough into 9 squares and transfer them to a baking sheet. Brush the tops with the melted butter and bake until golden brown, 12 to 14 minutes. Serve warm.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 195 milligrams, Sugar 1 gram, TransFat 0 grams
MILK-BRAISED PORK WITH LEMON AND SAGE
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.
Provided by Molly Baz
Categories Pork Braise Sage Milk/Cream Chard Lemon Dinner Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
- Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.
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