Scotch eggs

Sage Advice

Fresh Sage

Sage deserves better. It is a wonderful herb, but I think it doesn’t get used enough. Like rosemary, sage has strong flavor, and can overpower a dish if used too liberally. The secret is to use a light hand with sage. Dried sage has a more concentrated flavor than fresh. If you haven’t cooked with sage lately, maybe you should.

Traditionally used in poultry stuffing, sage is wonderful with meats, stews, and soups. It can also be used with shellfish and other seafood. Sage pairs nicely with cheese, and in dips, in poultry seasoning, sausages, and with any wild game, especially venison. I love to add sage to winter squash soup and pumpkin dishes, too.

A fun addition to any plate is fried sage leaves. Just drop a few leaves in a pan with a small amount of hot oil. They crisp right up.

Sage is also one of the easiest herbs you can grow. It is a hardy perennial that thrives in a sunny location, although it will tolerate some shade. Deer seem to leave it alone, too. The reward is fresh sage leaves all season long. You can freeze or dry sage leaves for use year round.

So here are some recipes for using sage. Enjoy!!

Scotch Eggs

Scotch Eggs

1 1/4 lbs. bulk country style or herb sausage

1 t. sage

1/2 t. thyme

1/4 t. cayenne pepper

4 hard cooked eggs, peeled

1/2 c. flour

2 raw eggs, beaten

1-c. fresh bread crumbs

vegetable oil for deep frying

Combine sausage and flavorings and mix well. Divide into 4 equal portions and flatten. Place an egg on each flattened sausage piece and press sausage to completely cover each egg. Dredge eggs in the flour, and then dip in the eggs. Roll in the breadcrumbs and fry in 2 1/2 inches of oil (heated to 350 degrees until well browned. This will take about 10 minutes. Drain. Keep warm until served. Makes 4.

Breakfast Sausage

   Breakfast Sausage

2½ lbs. ground pork or turkey (leave on a little fat)

1 T. dried sage

2 t. salt

2 t. pepper

1 t. dried marjoram

½ t. dried thyme

¼ t. allspice

¼ t. nutmeg

¼ t. dry mustard

⅛ t. cloves

pinch of cayenne pepper

⅓ c. warm water

Mix  herbs and spices with water  and let stand  10 minutes. Add the water and spice mixture to the meat and blend thoroughly. Form into patties, and chill or cook immediately. Patties can be fried or baked. This sausage can also be frozen for later use. Makes almost 3 pounds.

Dressing/Stuffing

1 c. sliced mushrooms

¾ c. diced celery

3 T. minced onions

2 T. chopped parsley

4 T. butter

4-5 c. bread cubes

salt and pepper to taste

¼ – ½ c. turkey or chicken broth if making dressing

Sauté vegetables in butter until tender. Add bread and seasonings and toss to coat. Stuff into turkey just before cooking or add broth and place in covered casserole, cooking for 45 minutes to an hour at 350 degrees. When making stuffing allow ¾ c. per pound of turkey. You may want to stuff the bird and still make extra dressing for the next day. When making dressing be sure to cover the pan well to keep the dressing from drying out.

Amy’s Skillet Chicken Pot Pie

¼ c. olive oil

2 T. butter

1 sweet onion, chopped

4 parsnips, peeled and sliced

4 cloves garlic, minced

1 tablespoon chopped fresh sage

1 small bunch kale, center ribs and stems removed, leaves chopped

Kosher salt

freshly ground pepper

¼ cup all-purpose flour

3 cups low-sodium chicken broth

2 T. sherry

½ small butternut squash, peeled, cut into 1/2-inch pieces (about 1½ cups)

½ of a roasted chicken- meat removed from bones, torn onto bite sized pieces – about 1½ cups of meat

1 sheet frozen puff pastry, thawed

1 large egg

Place a rack in upper third of oven; preheat to 425°. Heat oil in a deep 12-inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes. Reduce heat to medium-low. Add parsnips, garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes. Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes. Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper. Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1-inch slits in top to vent. Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

Spiced Yellow Split Pea Soup

1 lb. yellow split peas, rinsed

8 c. stock or water

2 c. chopped onion

2 carrots, peeled and sliced

3 potatoes, peeled and cubed

½ lb. sliced green beans

1 T. parsley

2-3 t. hot pepper sauce

1 t. chopped fresh sage- or ½ t. dried sage

1 t. dried thyme

1 t. ginger

1 t. cumin

1 t. turmeric

½ t. white pepper

2 cups diced ham

Salt to taste

Note: you can use 1 teaspoon liquid smoke if omitting meat.

Combine peas, water or stock and simmer, covered, about an hour, stirring occasionally.  Add remaining ingredients, except salt, and cook, covered, over low heat for about 60 minutes. Add salt to taste. Freezes well. Serves 6-8.

Poultry Seasoning

¼ c. dried parsley

3 T. dried marjoram

3 T. dried rosemary

3 T. dried thyme

2 T. dried savory

1 T. celery seed

1 T. dried sage

2 t. dried oregano

2 t. dried basil

1 t. ground allspice

1 t. fresh ground pepper

Combine all ingredients in a blender. Store in a cool, dry place to maintain freshness.

Sage Rolls

¾ c. milk

½ c. sugar

1/3  c. butter

1 t. salt

2 packages active dry yeast

½ c. warm water

4½.-5 c. bread flour

½ c. chopped green onion or chives

1 T. dried sage

2 eggs, lightly beaten

Heat milk to almost simmering, being careful not to bum. Stir in sugar, butter, and salt. Cool milk to lukewarm. Dissolve yeast in warm water. Set aside. Place 2 cups of flour in a large bowl. Add the milk mixture, and beat together. Stir in yeast mixture, sage, and eggs. Beat with an electric mixer for 4 minutes. Gradually stir in enough of the flour to make a soft dough that leaves the sides of the bowl. Tum dough onto a floured surface  and  knead  until the  dough  is smooth  and elastic, about 8 – 10 minutes. Place the dough in oiled bowl, turning to grease the top. Cover, and allow dough to rise until doubled in bulk, about 45- 55 minutes. Punch dough  down, tum  onto  a floured surface, and cover with the bowl. Allow the dough to rest 15 minutes. Divide dough  into 24 – 32 pieces, depending  on the size you like. Shape dinner rolls as desired. I like to roll pieces into 6 inch ropes, and then tie them into a loose knot. Place the rolls onto greased  baking sheets, allowing them room to grow. Cover, and let rise until doubled in bulk, about 45 minutes. Bake rolls in a 350 degree oven until golden brown, 15- 18 minutes.

Recipes Using Hard-Cooked Eggs

Scotch Eggs

If you have hard cooked eggs leftover from Easter, you might want some recipes to use them up. I have put together a few of my favorites recipes, including a cookie recipe!!! Enjoy.

Scotch Eggs

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg. If the sausage sticks to your hands, dip your hands in a little water to make pressing the sausage easier. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees.  Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm. Makes 6.

Mom’s Macaroni Salad

1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Spin Blend or Miracle Whip, about ½ cup
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled

Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.

 Polish Butter Cookies

This cookie dough includes cooked eggs yolks. I wish I remember where I got the recipe. It is a Polish recipe, at least according to the name, but my Mom never heard of it. So, wherever the source, it is a good cookie, with nice flavor and texture.

Dough:

1 c. butter

3/4 c. sugar

5 hard-cooked egg yolks, pressed through a fine sieve

1 t. vanilla

2 1/4 c. flour

1 t. salt

Glaze:

1 egg white

1 t. water

1/3 c. sugar

1/2-1 t. cinnamon

Beat together butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Stir in flour and salt. Wrap dough and chill for at least an hour. Roll out 1/4 of the dough at a time into scant 1/4 -inch thickness. This dough is soft, so I use a pastry cloth to prevent sticking. Use extra flour sparingly and use a marble rolling pin or one with a cloth sleeve.  I also keep extra dough chilled until ready to roll. Cut out with cookie cutters and place on greased baking sheet. Mix egg white with water and brush on cookies. Combine sugar and cinnamon and sprinkle on cookies. Bake in a preheated 350-degree oven for about 10-12 minutes. Cookies will be golden. Makes around 5 dozen, depending on the size of the cutters.

Wilted Kale Salad with Bacon

2-3 slices thick sliced bacon, chopped

1 onion, sliced

4-5 cups kale, washed and torn into pieces

2 T. cider vinegar

1 T. maple syrup

dash of hot sauce

2 hard- cooked eggs, peeled and cubed

In skillet cook bacon until crispy. Remove bacon from pan and set aside. Remove some of the fat from the pan- leaving about 2 tablespoonfuls. Add onion and cook until golden. Return bacon to pan and add the kale. Cook over medium-high heat, stirring often, until kale in wilted. I don’t mind my kale on the firm side-cook it longer if you like it more tender. Drizzle in the vinegar, maple syrup and hot sauce and stir to coat evenly. Place on a serving dish and top with the eggs. Enjoy!!

Curried Egg Sandwiches

These tiny sandwiches are perfect for a tea party.

3 T. mayonnaise

½ t. curry powder, or to taste

½ t. salt

¼ t. fresh ground pepper

4 hard-cooked eggs

6 T. butter, softened

¼ c. chutney, chopped, or sweet pickle relish

16 very thin slices whole wheat or pumpernickel bread, crusts trimmed

Combine mayo with seasonings. chop eggs and add to mayo mixture, stirring to blend. In small bowl combine butter with chutney. Spread a slice of bread with some of the butter mixture then top off with some of the egg mixture. Top with another slice of bread that has also been spread with the butter mixture. Cut sandwich into quarters, diagonally, making 4 sandwiches. Repeat with remaining ingredients. Makes 32 sandwiches.

Cornbread Salad

 4 c. crumbled cornbread or corn muffins

1 c. shredded mild cheese

1 sweet red pepper seeded and diced

1 c. diced celery

½ c. diced green onion

4 hard-cooked eggs, peeled and chopped

¼ c. chopped parsley

1-1 ½ c. mayonnaise or salad dressing, sometimes I use potato salad dressing or even slaw dressing

2 c. diced fresh tomatoes

1 c. toasted pecans

paprika for sprinkling on the top, optional

Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.

Note: You can add whole kernel corn also if you like.

Mom’s Mustard Potato Salad

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped, optional

1 c. mayo- maybe a little less

1/4 c. prepared mustard- I like a grainy brown mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Deviled Eggs

12 hard cooked eggs, peeled and cut in half

¼ c. mayonnaise

1 T.  mustard – I like Dijon or horseradish mustard- use what you like

Salt and pepper to taste

Pinch of cumin

Pinch of paprika

Pinch of garlic powder

Snipped chives, optional

 Carefully scoop out the yolks and place them in a bowl. Set whites on a plate for now. Use a fork to mash up the yolks, adding the remaining ingredients, except the chives. Taste and adjust seasonings. I use a small cookie scoop to place the yolk mixture in each of the egg whites. You can also use a piping bag. Top with a sprinkle of chives, if you like. Chill until ready to serve. Makes 24.

Note: I have made deviled eggs with pickled eggs for extra flavor and color.

Scotch Eggs

Scotch Eggs

Scotch eggs are a fun dish to make for breakfast, brunch or dinner. If you never had one before, a Scotch egg is a hard cooked egg, encased in sausage, then breaded and fried. They are really good.

We made them in a British cooking class last night and everyone loved them.

The first time I had Scotch eggs was when my friend, Dale, made them and brought them to a party. I have loved them ever since.

This is also a fun dish to make after Easter, when you might have hard-cooked eggs you are wanting to use.

Scotch eggs can be served plain, or with a dipping sauce. I used a pork breakfast sausage, but you could use a different sausage, if you like. Hot sausage would be good. You can make them the day before, then just warm up before serving.

 

Scotch Eggs

 

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg. If the sausage sticks to your hands, dip your hands in a little water to make pressing the sausage easier. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees.  Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm. Makes 6.

Scotch eggs, ready to serve