We love fresh sage, but seem to use it mostly in the fall. We use it in stuffing, flash-fried as a garnish, and with cocktails.

But of course, you can enjoy it year-round. It’s a standard herb blend with parsley, rosemary and thyme, a key component of poultry and sausage seasonings. Our mom put fresh sage under the skin of a chicken prior to roasting.
 
WHAT IS SAGE?

Salvia officinalis, common sage, is a membr of the Lamiaceae family of flowering plants, also called the mint family.

Members are frequently aromatic in all parts* and include many widely used culinary herbs: basil, hyssop, lavender, marjoram, mint, oregano, perilla, rosemary, sage, savory and thyme. Some are shrubs, some are trees; in rare instances, some members are vines.
 
USES FOR SAGE

 
Search for sage recipes and you’ll find favorites like butternut squash soup, creamed onions with sage, pork chops and loin, roast chicken, roasted vegetables, and saltimbocca (a rolled main of steak, prosciutto and provolone with sage).
 
COCKTAILS & HORS D’OEUVRE

On this lovely fall weekend, relax with a sage-garnished cocktail and complementary hors d’oeuvre.

The Side Ride cocktail, created by blogger Carey Nershi of Reclaiming Provincial, combines Cognac, Grand Marnier or other orange liqueur, sweet and sour mix (ideally homemade) and Sprite (or 7-Up) lemon-lime soda, both to taste.

It’s similar to a Side Car, but substitutes gin for the Cognac. Carey took this sophisticated approach with a recipe she created for Vermont Creamery, served with hors d’oeuvre made with Vermont Creamery’s Bijou, an award-winning aged goat cheese in the style of the French crottin.

Carey uses barrel-aged gin, a recently-revived practice that ages gin, like tequila—in bourbon barrels that generate more richness and spice.

Wood aging also adds color, so barrel-aged gins are the color of whiskey.

You can use regular gin, or use this as an occasion to try barrel aged gin.

And, since this is the season for sage, the cocktail has a fresh sage leaf garnish.

[1] Fresh sage (photo courtesy Good Eggs). [2] Fried sage leaves. Here’s the recipe from Saveur. [3] Butternut soup with a garnish of creme fraiche and a sage leaf. Here’s the recipe from Bon Appetit.[4] Sage as a cocktail garnish in everything from Martinis to this Cranbery Sage Holiday Cocktail (here’s the recipe from Creative Culinary).

[1] The Side Ride, a Side Car with gin instead of cognac (photo courtesy Reclaiming Provincial). [2] Beefeater Barrel Aged Gin (photo courtesy Pernod Ricard). Aged gin is a great gift for a gin lover. [3] Bijou, a Loire-style goat cheese crottin (photo courtesy Vermont Creamery). [4] Caramelized apples (photo courtesy All Clad). [5] Sarabeth’s Chunky Apple Jam (photo courtesy SBK Preserves).

Ingredients Per Drink

 
Preparation

1. COMBINE the gin, Grand Marnier, lemon juice and bitters in a shaker with ice. Stir 8-12 seconds and strain into chilled coupe glass.

2. RUB the rub sage leaf lightly on the rim of coupe and float the leaf in the drink along with lemon or orange peel.
 
RECIPE #2: GOAT CHEESE HORS D’OEUVRE

Carey created this hors d’oeuvre to go with the Side Ride cocktail. Slices of Bijou aged goat cheese (from Vermont Creamery) are topped with smoked salmon and a dollop of crème fraiche for a festive bite.

We had a jar of Sarabeth’s Chunky Apple Jam, and found that we preferred apple jam/preserves to the caramelized apples she specifies. It’s also a lot easier to open a jar, rather than than peeling, slice and caramelize the apples.

If you have another jam or chutney, that can work, too.

And if you want to use caramelized apples, Carey’s recipe is below.
 
Ingredients

 
Preparation

1. SLICE the Bijou into rounds and place on top of crackers. Top the cheese with the caramelized apples or preserves, and a piece of smoked salmon that’s size-appropriate for the cracker.

2. TOP with a dollop of crème fraîche and garnish with a small sprig of fresh dill or a piece of sage.

RECIPE#3: CARAMELIZED APPLES

Caramelizing is the process of converting sugar into caramel. This type of caramel is not thick like caramel sauce or caramel candies. Rather, the sugar and butter combine to create a light, caramel finish to the apples.

You can use caramelized apples with everything from pancakes to pork loin. Carey uses a dab to add a sweetness counterpoint to the salty smoked salmon in the recipe above.

Ingredients

 
Preparation

1. PEEL the apples and cut them into thin slices, as if for apple pie. First cut them into quarters, then slice each quarter into 4 pieces.

2. MELT the butter over medium-high heat. Add the brown sugar, stir to combine, and add the apples. Toss the apples a few times until they are softened and caramelized.
 
WHAT ARE YOUR FAVORITE SAGE RECIPES?

Let us know how you use them: for breakfast, lunch, dinner, snacks and desserts.

There are numerous ways to make that American favorite, mashed potatoes, even better.

A topping of butter-sauteed lobster might be the most exciting preparation for a special occasion. It’s a perennial favorite at Ocean Prime, a fine steak and seafood restaurant with 12 locations from coast to coast.

We obtained the recipe from Chef Brian Hinshaw of Ocean Prime (thanks)! and adjusted it as noted, starting with much more lobster topping. With our family of foodies, you can’t start a war over who didn’t get enough lobster!

We also used Yukon Gold potatoes, which are renowned for their creamy, buttery flesh. Whatever potato you choose, plan on 1/2 pound of raw potatoes per adult.

You’ll also need a stand or hand-held electric mixer, with a wire whip attachment. If you don’t have a whip attachment, see if you can buy a set to fit your mixer; they’re very useful attachments. Otherwise, use the regular beaters and then whip the potatoes to smoothness with a whisk.

Or better yet, since Christmas is coming, ask Santa for a stand mixer with all the attachments.
 
 
RECIPE: LOBSTER MASHED POTATOES

This recipe preparation actually makes whipped or pureéd potatoes. The difference: Mashed potatoes can be made with any texture, from lumpy to pureé. Whipping the potatoes adds air volume, and whipping them into smoothness is a pureé.

Ingredients For A Crowd

 
For The Lobster Topping

For 12 ounces of mashed potatoes, you’ll need:

 
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*Peppercorns are the fruit of a vine, Piper nigrum. White pepper is a conventional peppercorn with the black husk removed. While much of the piperine—the compound that gives pungency to the peppercorn—is in the husk, French chefs of yore chose to remove it to avoid black specks in pure white dishes like white sauces and puréed potatoes. Frankly, we like the specks and the extra flavor from the husk and use black peppercorns universally. Here are the different types of pepper, including pink peppercorns, green peppercorns and dozens of others, none of which is Piper nigrum.
________________
 
Preparation

[2] We purchased cooked lobster meat (photo © Celtic Crab Products).

[3] Frozen-cooked lobster meat is less expensive (photo © GCastd).

[4] We love fresh herbs, so added extra chopped chives and some parsley (photo © A Way To Garden).

2. PEEL the potatoes; then cut them in half and slice them into 1/2 inch pieces (if using Idaho russets, you can just halve the potatoes). Place in pot and cover with cold water and a pinch of salt.

3. BRING the pot to a boil, then immediately turn it down to simmer. Never boil potatoes; they will become waterlogged. Cook until fork tender.

4. DRAIN the potatoes in a colander, then put them back in the hot pot for 3 minutes to steam (dry out). This allows the cream and butter to be absorbed into the flesh. While the potatoes are steaming…

5. HEAT the butter and cream in a small pan until the butter has melted. Add the potatoes to the mixing bowl and whip for 30 seconds; then add 3/4 of the butter mixture and continue to whip—slowly at first, then add the salt and pepper and increase the speed to whip more air (volume) into the potatoes. Use the remaining butter mixture only if needed. Taste and adjust seasonings as needed.

6. SERVE the mashed potatoes in a dish, topped with lobster meat and extra. Garnish with the chives and more paprika as desired.
 
 
MORE SPECIAL MASHED POTATO RECIPES

 
Plus some food fun, mashed potatoes with a cup of coffee: Mashed Potato Donuts.
 
 
THE DIFFERENT TYPE OF POTATOES

How many different types of potatoes are there? Thousands, worldwide; but check out the dozens of varieties you can find in the U.S.
 
 

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[1] ‘Nduja is traditionally used as a bread spread (photo © Real Food Toronto).

[2] For a fancier presentation, turn it into bruschetta (photo © Great British Chefs).

[3] It melts into pasta sauce or on a pizza; or you can sprinkle it as a garnish (a cloud of ricotta tempers the heat; photo © Bestia | LA).

[4] Artisan ‘nduja looks like this (photo © ‘Nduja Artisans).

[5] You can find ‘nduja sold in jars (photo © Just So Italian.

‘Nduja (pronounced in-doo-ya), is a spicy—some say fiery—pork spread from the Calabria region of Italy. Think of it as spreadable hot soppressata or pepperoni with the texture of pâté-like texture.

It is typically made with pork shoulder, belly, and jowl, as well as tripe, roasted chiles, and spices. It is loosely based on the French andouille sausage, developed in the 13th century by the Angevins, from the area of Anjou in western France.

It is typically made with parts of the pig such as the shoulder, belly, and jowl, as well as roasted hot peppers and a mixture of spices. Nduja has a characteristic fiery taste. It is a Calabrian variation of salami, loosely based on the French andouille introduced in the 13th century by the Angevins.

Finally, North American producers of Italian-style salume like La Quercia began to make it. ‘Nduja Artisans in Chicago, which sells online, is the latest American producer we know of.

Over the last couple of years, creative chefs discovered it and found ways to use it. While ‘nduja still has limited distribution nationwide, you can find it in Italian specialty stores including Eataly, in some Whole Foods Markets, and of course, online.

You can use ‘nduja in any meal of the day. We hope it turns into a foodie trend sooner rather than later.

> September 7th is National Salami Day.

> January 16th is International Hot and Spicy Food Day.
 
 
‘NDUJA HISTORY

Most historians believe that ‘nduja was created as a poor man’s version of andouille sausage, which arrived in the area at the time Napoleon conquered Naples in 1806.

The folks in the town of Spilinga, in western Calabria (the toe of the boot of southern Italy), made a version with pork fat, ground lung, kidneys, scraps from the head, other trimmings, and some skin, and spiced it with fiery local chilies.

The ground meat was stuffed into a casing (pig intestine) and then smoked, yielding a very robust-flavored salume. Some ’nduja is aged, for even more flavor.

What About The Name?

It looks and sounds unusual (when we first saw it in print, we thought it was an African food).

It’s actually derived from the French word, andouille (on-DWEE), which means sausage.
 
 
WAYS TO SERVE ‘NDUJA

‘Nduja has traditionally been served with slices of bread or hearty cheeses. It can spice up just about anything. Because of its high-fat content, it melts into sauces and pizzas.

Consider it:

 
Check out these recipes from Great British Chefs: ‘nduja with clams and squid ink, with grilled salmon, Eggs In Purgatory, even ‘nduja fritters!

Wrapped in plastic, ‘nduja lasts for months in the fridge. In our home, it need only last for a week.
 
 
THE ‘NDUJA FESTIVAL

Outside of Calabria, ‘nduja is perhaps the best-known food. Calabrians are so proud of it that they’ve been holding an annual ‘Nduja Festival since 1975. It takes place in Spilinga, on August 8th.

Attendees can taste ‘nduja in numerous ways, surrounded by folk music and traditional entertainments around Monte Poro (Spilinga).

If you decide that ‘nduja is your new favorite food, you may want to book a trip!
 
________________

*There are different regional styles of soppressata. Here are the different varieties.

†Salume has been Americanized to salami, the term for spiced ground meat, usually pork, stuffed into a casing and cured.
 
 

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Sophisticated cooks know how to make magic with compound butters.

Many casual cooks discovered the joy of strawberry butter at restaurant brunches, and learned how easy it is to make at home (here’s more about compound butter, also called flavored butter and finishing butter).

Epicurean Butter is a terrific line that makes anyone an instantly-better cook. But before we get to it, a seasonal message:

Now that it’s holiday season, go for holiday flavors: brandy, cranberry, hazelnut, pecan, pumpkin spice, sage, and so on. We have a variety of recipe variations below, but we’ll start with one that few people can resist: Cranberry Orange Butter.
 
COMPOUND BUTTER: SWEET OR SAVORY

Sweet compound butters are delicious on breakfast foods: bagels, muffins, toast, pancakes, waffles etc. They also are delicious on crackers or biscuits for snacks or with a tea break.

Savory compound butters are used to give flavor to proteins and vegetables, and to make quick pan sauces.

All compound butters can be made in advance and kept in the fridge, rolled into a log and covered with plastic wrap. This is what professional chefs do. When they’re needed, you simply cut off what you need.

The following recipe, by Baked Bree, was sent to us by Go Bold With Butter.

Also check out Bree’s Cranberry Walnut Pie, another seasonal treat.
 
RECIPE: CRANBERRY COMPOUND BUTTER

You can make this ahead and store in an airtight container in refrigerator for up to 1 week, or in the freezer for up to 1 month.
Make extra to bring to family and friends.

You can also make our version, Cranberry Maple Butter, with maple syrup. The recipe is with the variations below.

Ingredients

 
Preparation

[1] Cranberry butter, a sweet spread for the holidays. [2] Use the leftover cranberries to create eye-catching flower vases and tea candle holders (both photos courtesy Baked Bree).

2. TRANSFER to a small serving bowl and cover with plastic wrap. Bring to room temperature before serving.
 
Variations

 
MORE FLAVORED BUTTER RECIPES

[3] Epicurean Butter: We have several different flavors in our fridge right now. [4] Organic Cocoa Coconut Butter won the top prize in its category at this year’s Fancy Food Show (photos courtesy Deli Market News). [5] Beyond sophisticated uses, simply spread savory compound butter on bread and vegetables (photo courtesy Kraft).

TOP PICK: EPICUREAN BUTTER

We have long been enamored of Epicurean Butter, a line of compound butters created by a professional chef for the home cook.

The flavors cater to both classic and contemporary cuisine, with butters in savory and sweet flavors.

The home cook is now empowered to finish and present meals like a fine chef, just by taking the lid off the tub of butter. People who think they have modest cooking talents should not be surprised to hear applause at the table—just by adding a pat to a grilled protein or making a quick pan sauce simpy by deglazing the pan.

Not to mention, serving the butters as gourmet bread spreads.

The company makes an assortment of flavors:

 
A few of these makes a great gift for a cook.
 
Yummy With The Bread Basket Or A Glass Of Wine

In addition to topping savory foods, savory compound butters can be used as a bread spread at the dinner table or with drinks.

We especially enjoy serving them as an easy hors d’oeuvre with aperitifs, spread on thin slices of baguette or fancy crackers and topped with a garnish (capers, chopped fresh herbs, olive or peppadew half, etc.).

You can pre-spread the bread or crackers and serve them on a tray; or place the butter(s) in a ramekin in the middle of the bread/crackers and let people spread their own.

that finishing and compound butters are what often take a normal at-home meal up to restaurant quality. Available in 3.5 oz. tubs and some in the newly introduced 1 oz. single-serve packets, these butters are all rBST-free

Head to EpicureanButter.com for more information.

The Idaho Potato Commission develops many delicious potato recipes, incorporating trending food flavors into conventional preparations (harissa, sriracha), as well as new concepts like this one:

French fries as a salad garnish.

“The crisp flavors of a Greek salad harmonize effortlessly with seasoned fries, while a cool, tangy tzatziki sauce extends the Mediterranean theme,” they say.

The fries themselves are more Greek than “French”: They’re seasoned with Greek spices.

For a bit of food fun, here’s the recipe.
 
 
RECIPE: GREEK SALAD WITH GREEK “FRENCH” FRIES & TZATZIKI SAUCE

Ingredients
 
For The Fries

 
For The Salad Dressing

 
For The Salad

 
For The Tzatziki Sauce

 
Preparation

1. PREHEAT the oven to 400°F. In a large bowl, toss together all the french fry ingredients. Place the fries on a baking sheet and cook for 40 minutes, flipping once halfway through cooking. Meanwhile…

2. MAKE the salad dressing: Combine all salad dressing ingredients in a bowl.

3. COMBINE the salad ingredients in a large bowl, pour on the dressing and toss. Cover and place in the fridge while fries finish baking.

4. COMBINE the tzatziki sauce ingredients.

[2] Classic Greek Salad from The Maiden Lane Restaurant | NYC).

[3] Creative plating from Stix Restaurant | NYC.

[4] Very creative plating: a vertical Greek Salad from Death Ave | NYC.

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