Manage episode 215048581 series 2134158
Grateful to have a large bunch of fresh sage! I’m infusing some into butter to make cookies then turning the rest into a tincture. This is my first recording while baking - please let me know if you like it and want to hear more baking episodes!
Sage Infused Brown Butter
- 2 sticks unsalted butter, sliced into chunks
- 4-5 tablespoons fresh sage leaves, torn into small pieces
Heat butter in small saucepan over medium heat until melted. Cook until solids begin to brown about 6 minutes. Stir in sage and cook just until begins to crisp about 30 seconds. Whisk up brown solids and immediately pour into a glass bowl. Chill in refrigerator until just firm about 30 minutes.
Sage Butter and Lemon Shortbread recipe here
- 2 sticks sage infused butter
- 1/2 cup powdered sugar
- 2 cups flour, sifted
- 1/4 teaspoon kosher salt
- Grated lemon zest from one lemon
Preheat oven to 300.
Combine chilled sage butter and powdered sugar in bowl of electric mixer. Beat on medium high speed until light and creamy about 2 minutes.
Add flour, salt and lemon zest, beat on low speed until just mixed through, scraping down sides.
Transfer dough to a sheet of parchment paper and form into a rectangle with hands. Place another piece of parchment paper on top and roll out to about 8 inches by 6 inches so rectangle is about a 1/2 inch thick.
Remove top sheet of parchment paper. Transfer dough and bottom parchment paper to a baking sheet. Pierce all over with a fork.
Bake for 55-60 minutes until golden brown, rotate baking sheet once in middle.
Remove from oven and while still warm cut into 1 inch cookies. Then cool completely.
Store at room temperature.
Fresh Sage Tincture
100 grams fresh sage
200 ml 190 proof alcohol such as Everclear
Combine in mason jar so sage is completely covered with alcohol. Infuse at least 4 weeks. Strain and bottle liquid tincture.
Deepest gratitude to Andrea Klunder, my podcast boss. Find her at thecreativeimposter.com.
Original music by Dylan Rice
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Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters in college and a 17 year old son finishing up high school. Dina loves cooking for her family despite the challenges that this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.
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