Best Pineapple Sage Sugar 2 Options Recipes

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PINEAPPLE-SAGE TEQUILA SOUR



Pineapple-Sage Tequila Sour image

Provided by Food Network Kitchen

Categories     beverage

Time 10m

Yield 1 drink (plus extra simple syrup)

Number Of Ingredients 5

1/2 cup sugar
4 chunks pineapple
2 large sage leaves
2 ounces reposado tequila
1/2 ounce fresh lemon juice

Steps:

  • Make the simple syrup: Bring 1/2 cup water and the sugar to a simmer in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Let cool. (You should have about 2/3 cup syrup, enough for 10 cocktails.)
  • For each drink: Muddle the pineapple, sage and 1/2 ounce of the simple syrup in a shaker with the handle of a wooden spoon. Add the tequila and lemon juice, fill with ice and shake well. Strain into a chilled coupe glass.

PINEAPPLE SAGE POUND CAKE



Pineapple Sage Pound Cake image

This is a recipe for the home gardener, as I have not seen pineapple sage fresh and blooming in the grocery store. But if you grow the plant this is the recipe to show off your talents. The bright red flowers add that bit of wow to this cake!

Provided by ChrisF

Categories     Dessert

Time 1h5m

Yield 1 loaf

Number Of Ingredients 10

1 cup butter, at room temperature
1 cup granulated sugar
1/4 cup honey
5 eggs
2 tablespoons chopped pineapple sage leaves (the small, new leaves are best)
3 tablespoons coarsely chopped pineapple sage flowers, if available
1 teaspoon grated lemon, rind of
4 tablespoons well drained crushed pineapple
1 teaspoon baking powder
2 cups flour

Steps:

  • Preheat oven to 325 degrees F.
  • Grease and flour four miniature loaf pans*.
  • Cream the butter and sugar until very light and fluffy.
  • Beat in the honey.
  • Add the eggs one at a time, making sure to beat for one minute after each addition.
  • Beat in the sage leaves, flowers, lemon peel, and crushed pineapple.
  • Stir the dry ingredients together and add to the butter mixture.
  • Fold these together gently, until just blended.
  • Pour into loaf pans.
  • Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean).
  • Cool on a rack for 10 minutes, then turn out of pans and continue to cool.
  • *Iused a regular size loaf pan just bake a little longer till brown and cake tester come out clean.

Nutrition Facts : Calories 3977.4, Fat 211.5, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 2029.7, Carbohydrate 473.8, Fiber 7.6, Sugar 281.2, Protein 59.8

PINEAPPLE SAGE-SCENTED CHALLAH FRENCH TOAST



Pineapple Sage-Scented Challah French Toast image

To most people, the ban of butter in French toast preparation might come as a surprise or even shock. But I'm not most people. I grew up with a father who is 'allergic' to the smell of butter (his other 'allergies' include cilantro and lamb). As such, our French toast, along with any other sauteing endeavors, were prepared using oil. I've had French toast numerous times and wanted try a different approach today. And that is when pineapple sage-scented challah French toast was born. Welcome to the world! I hope you have a long, successful life.

Provided by Snacking in the Kitchen

Categories     Breakfast and Brunch     French Toast Recipes

Time 20m

Yield 2

Number Of Ingredients 7

½ cup 1% milk, divided
¼ cup fresh pineapple sage leaves
1 egg, beaten
2 teaspoons brown sugar
1 splash vanilla extract
2 thick slices raisin challah bread
1 tablespoon vegetable oil, or as needed

Steps:

  • Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
  • Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
  • Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
  • Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 53.7 g, Cholesterol 118 mg, Fat 14.3 g, Protein 11.1 g, SaturatedFat 3.1 g, Sodium 387.5 mg, Sugar 4.8 g

GINGER CHICKEN WITH FRESH PINEAPPLE SAGE



Ginger Chicken With Fresh Pineapple Sage image

From thekitchn.com. Newsflash!: Pineapple sage (Salvia elegans 'Golden Delcious') upstages standard sage! The technique used to cook the chicken is from Joy of Cooking.

Provided by COOKGIRl

Categories     Chicken

Time 30m

Yield 4 chicken breasts

Number Of Ingredients 13

4 boneless skinless chicken breasts, pounded to 1/3-inch uniform thickness
salt, to taste
cracked black pepper, to taste
1/4 cup flour
grapeseed oil, for frying
butter, for frying
handful of fresh pineapple sage leaf, washed and chopped
2 tablespoons ginger puree (read *Note)
1/2 cup white wine
1 cup chicken broth
1 lb pasta (we like gemelli or fettuccini)
cracked black pepper, to taste
whole pineapple sage leaf

Steps:

  • Preparing the chicken: If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It's great if you can do this the night before, but it's not necessary.
  • Mix about a half teaspoon of salt in with the flour along with a little pepper. Dredge both sides of the chicken lightly in the flour. (I used a small fine mesh sieve to evenly and lightly coat the chicken.).
  • Heat a large heavy skillet (with a lid) over medium high heat, with a little grape seed oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don't want the insides to cook much at all.
  • Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered.
  • Transfer chicken to warming plate, tented with foil to keep it warm.
  • *Note: to make your own ginger puree, finely grate 1 tablespoon fresh ginger and stir in about 1 tablespoon softened honey (or cane sugar). Please, NO dried ginger.
  • Whisk the ginger puree into the wine.
  • Heat the skillet with the pan juices and fat, scrapping up any fond (brown bits) from the bottom of the pan, and sautè the sage leaves just until wilted.
  • Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced.
  • Add the broth and cook until reduced by half.
  • Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. I saved a little bit of the ginger sauce to pour over the chicken. OR: Place the pasta on the platter, then the chicken and pour all the sauce evenly on top of the mixture.
  • Serve the chicken on top of the pasta. Garnish with a few whole pineapple sage leaves.
  • Serving suggestion: steamed vegetables and/or a tossed salad using seasonal produce. Basmati rice or jasmine rice is another option instead of pasta.

Nutrition Facts : Calories 615.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 68.4, Sodium 274.8, Carbohydrate 92.1, Fiber 3.9, Sugar 2.5, Protein 44.1

PINEAPPLE SAGE SUGAR 2 OPTIONS



Pineapple Sage Sugar 2 Options image

Make and share this Pineapple Sage Sugar 2 Options recipe from Food.com.

Provided by Rita1652

Categories     Sweet

Time 5m

Yield 1 cup, 18 serving(s)

Number Of Ingredients 2

1 cup sugar
5 -10 leaves pineapple sage

Steps:

  • First Option:.
  • Place crushed leaves in jar top with sugar. Let sit for 1 day - 1 week.
  • Second Option:.
  • Or place leaves and sugar in blender and blend pulsing to pulverize.

Nutrition Facts : Calories 43, Carbohydrate 11.1, Sugar 11.1

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