Wednesday, January 29, 2014

Herb of the Week - Pineapple Sage (#2)

The most common search that seems to send people to my blog is pineapple sage, so I decided to collect all the pineapple sage recipe links into one post and share with you a few more recipes I have collected since that original post back in 2012 on Pineapple Sage. (Check out this post if you want to know how to grow this amazing plant!)

There are many ways to use Pineapple Sage.  The flavor of pineapple sage is less intense than "regular" sage and it lends a bright, almost citrusy flavor.  Add the leaves to chicken salad made with leftover grilled chicken breast or in salsas, even better in fruit salsa like mango.  Pineapple sage goes very well in a tropical fruit salad (pineapple, mango, kiwi, papaya, etc). I also like it in turkey wraps--shaved or thinly sliced turkey breast with mayo, lettuce, red onion and pineapple sage.   Combine the chopped leaves and flowers with mint, olive oil and rice vinegar and make an interesting salad dressing.  You can create a savory dish by chopping the leaves together with garlic and using as a rub on steak or chicken before grilling.  Someone I know even suggested freezing the leaves in cubes of cranberry juice.

One recipe that I always recommend is a Lemon Verbena Jelly.  This is a perfect recipe from Lemon Verbena Lady.

Here is a Savory Muffin Spread recipe of mine to try also.

Pineapple Sage as a light almost fruity taste, which makes it perfect for tea.

Pineapple Sage Tea
(Spring or bottled water is used so as not to overpower the delicate pineapple flavor with any water-related aftertaste)
1 quart spring water
½ cup packed fresh pineapple sage leaves
3 T honey
1 lemon or lime

Bring water just to a boil and pour over the sage leaves. Stir in honey and lemon or lime juice to taste. Steep tea for approximately 20 minutes. Bring to a boil and then strain into mugs.

Pineapple Sage Sugar
A nice addition for tea, baked goods, Sprinkle over muffins or chicken.

1 cup sugar
5 -10 leaves pineapple sage

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.

For a more savory uses of Pineapple Sage, try these two recipes:

Pineapple-Pecan Salsa  -- Makes 4 cups

 1/2 cup chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup pineapple juice
4 cups finely chopped fresh pineapple
4 tablespoons chopped fresh pineapple sage
1/4 teaspoon dried crushed red pepper (optional)
Pinch of salt
3/4 cup chopped pecans, toasted

Sauté onion in olive oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add pineapple juice; cook over medium-high heat until liquid is reduced by half (about 3 minutes).

Combine pineapple, pineapple sage, red pepper and salt in a large bowl; stir in onion mixture. Cover and chill up to 24 hours. Stir in pecans just before serving.

Sweet Potato and Pineapple Sage Soup – Serves 6

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled & finely chopped
1 pound sweet potatoes, peeled & cut into 1" pieces
1 cup pineapple, peeled & chopped into 1" pieces
4 cups water
2 tablespoon dried pineapple sage leaves
1 tablespoon salt (and extra for final seasoning)
1/2 tablespoon freshly ground black pepper (and extra for final seasoning)
1/4 teaspoon ground nutmeg
2 tablespoons toasted coconut (optional)
2 tablespoons chopped cashews (optional)

Sauté the onion and garlic in the olive oil, in a heavy bottom pan over medium-high heat, until soft.  Add sweet potato and pineapple, and sauté for a few minutes. Add in water, sage, salt, pepper and nutmeg. Stir and bring to a boil. Then, lower heat and simmer for 30 minutes until potato is tender.  Puree the mixture with a hand blender or in a stand-blender. Return the pureed soup to your pot and gently simmer, adding additional seasoning as needed. You'll definitely need to add a bit more salt and pepper.  Serve the soup with either chopped toasted cashews or toasted coconut. I also sprinkle a touch more dried pineapple sage.

1 comment:

  1. Thank you for these posts; I picked up a pineapple sage plant at the nursery and brought it home to Ohio. When I first smelled it, I thought it might make a nice maragarita addition, somehow! I can't wait to try your recipes when it's a little more established in the garden.


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