Banana Pineapple Sage Smoothie
Pineapple Sage Salsa(serve with Corn Fritters, below)
Note: To get 1/4 cup of flowers, you'll need 20 or more flower stems of pineapple sage. It's a bit tedious, but you need to pluck the tiny, bright red flowers one-by-one. It's okay of you end up with a little bit of the sepals (the green stuff around the base of the flower.)
Combine all these ingredients in a nonmetallic bowl. Cover, then refrigerate for at least 12 hours before using. This allows plenty of time for the flavors to meld.
The salsa is also good as a dip with chips or served on seafood. And believe it or not, it tastes pretty good on ice cream, too! You might consider eliminating the onions, even though they're sweet.
Pineapple Sage Corn Fritters
Add half of the frozen corn to the coriander, chili powder, salt, sugar, red pepper, and onion in the bowl of a food processor fitted with a steel blade. Pulse until it reaches the consistency of oatmeal. Transfer the mixture to a mixing bowl. In a separate bowl, sift together the baking powder and flour. Then add the flour mixture, the eggs, and the remaining corn to the first corn mixture. Stir until mixed.
Pour oil about 1-1/2" deep in a heavy frying pan. Heat the oil to 350 degrees for deep frying. Drop the batter by rounded tablespoons into the oil. Turn the fritters occasionally to brown evenly on all sides. Cooking time will vary, but it usually takes 3 to 4 minutes. Remove the fritters from the oil and drain on absorbent paper. Serve immediately with the pineapple salsa. If you have any left over, they hold up pretty well and are even tasty cold the next day. They also freeze well. And you can also freeze the left over salsa. It will lose its color, but not its taste.
PINEAPPLE SAGE SOAP
To make Sage Tea - Boil 1 T Pineapple sage in 1 cup water. Allow it to steep for 2 hours .
Grease molds. Mix & combine Oils, Sage Tea & Sage Flowers & heat until warm. Add lye solution slowly and steadily while mixing. Pour into molds and let it cure for 3 days
Pineapple Sage Bread
1 cup butter, at room temperature
1 cup sugar
1/4 cup honey (light wild flower or sage flower preferred)
2 Tablespoons chopped pineapple sage leaves ( the small, new
leaves have the most pineapple flavor)
3 Tablespoons coarsely chopped pineapple sage flowers*
1 teaspoon grated lemon peel
4 Tablespoons well-squeezed, chopped pineapple
1 teaspoon baking powder
2 cups flour
Cream the butter and the 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 and lemon peel.
Stir the dry ingredients together and add to the butter mixture. Fold
these together gently, until just blended. Pour into four miniature loaf
pans (6 inches by 3 1/4 inches by 2 inches). Bake in a pre-heated 325xF
oven for approximately 45 minutes, or until golden brown. (A toothpick
inserted in the middle should come out clean.) Cool for 10 minutes on a
rack, then turn out of pans and continue to cool.
*the recipe can be made without the flowers, if the plant has
stopped flowering and no flowers are available. No adjustments to the
recipe are necessary.
Pineapple Sage Chicken
|Brought to you by Neff Family Farm.com|