Best 3 Sage Braid Recipes
**Sage Braid: A Heavenly Culinary Creation Awaits**
Indulge in the delightful Sage Braid, a culinary masterpiece that combines the aromatic essence of sage with the rich, flaky texture of homemade puff pastry. This delectable braid is a true feast for the senses, offering a symphony of flavors and textures that will tantalize your taste buds. With its golden-brown crust, savory sage filling, and irresistible aroma, the Sage Braid is a centerpiece that will elevate any occasion. Whether you're hosting a special brunch, impressing dinner guests, or simply treating yourself to a delightful snack, this braid is sure to become a beloved favorite.
**A Journey Through Culinary Delights**
In this comprehensive article, we present a collection of Sage Braid recipes that cater to various skill levels and preferences. From the classic Sage Braid, bursting with the earthy goodness of sage, to the indulgent Chocolate Sage Braid, a decadent twist on the traditional recipe, these recipes offer a delightful culinary adventure.
**1. Classic Sage Braid:**
Embark on a culinary journey with the Classic Sage Braid, a timeless recipe that showcases the harmonious blend of fresh sage, butter, and Parmesan cheese. This braid is a culinary canvas, allowing you to personalize it with your favorite herbs and spices, creating a symphony of flavors that will leave a lasting impression.
**2. Vegan Sage Braid:**
For those seeking a plant-based indulgence, the Vegan Sage Braid offers a delicious alternative, showcasing the versatility of sage. With its rich, flaky crust and savory filling made from plant-based ingredients, this braid is a testament to the boundless possibilities of vegan cuisine.
**3. Chocolate Sage Braid:**
Prepare to be captivated by the Chocolate Sage Braid, a decadent masterpiece that fuses the earthy notes of sage with the rich, velvety texture of chocolate. This braid is a true symphony of flavors, offering a delightful balance of sweet and savory that will tantalize your taste buds.
**4. Sun-Dried Tomato and Sage Braid:**
Experience a Mediterranean twist with the Sun-Dried Tomato and Sage Braid. This braid bursts with the vibrant flavors of sun-dried tomatoes, complemented by the aromatic essence of sage. Each bite is a culinary adventure, transporting you to the sun-kissed shores of the Mediterranean.
**5. Apple and Sage Braid:**
For those who love the sweet and savory combination, the Apple and Sage Braid is a delightful treat. This braid features tender apples enveloped in a flaky crust, infused with the subtle yet distinct flavor of sage. It's a perfect balance of sweet and savory, making it a crowd-pleaser.
**6. Pumpkin Sage Braid:**
Embrace the fall flavors with the Pumpkin Sage Braid, a seasonal delight that captures the essence of autumn. This braid combines the warm, comforting flavors of pumpkin with the aromatic touch of sage, creating a braid that is both festive and delicious.
**Embark on a Culinary Adventure**
With these Sage Braid recipes at your fingertips, you're invited on a culinary adventure that promises to tantalize your taste buds and impress your guests. From the classic to the creative, these braids offer a delightful variety that caters to every palate. So, gather your ingredients, preheat your oven, and let the aroma of sage fill your kitchen as you embark on this culinary journey.
SAUSAGE BRUNCH BRAID
Steps:
- Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted., Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg., Bake until golden brown, 20-25 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 18g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 449mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING
Steps:
- Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
- Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
- In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use fresh sage leaves. Fresh sage leaves have the most flavor. If you can't find fresh sage, you can use dried sage, but use only half the amount.
- Don't overwork the dough. Overworking the dough will make it tough. Mix the dough just until it comes together.
- Let the dough rise in a warm place. The dough will rise best in a warm place. You can let it rise in a turned-off oven with the light on, or in a sunny spot.
- Braid the dough loosely. If you braid the dough too tightly, it will be difficult for the bread to rise.
- Bake the bread until it is golden brown. The bread is done baking when it is golden brown and sounds hollow when you tap on it.
Conclusion:
Sage braid is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use fresh sage, and it can be served as a side dish or as a main course. Follow these tips to make the best sage braid bread: use fresh sage leaves, don't overwork the dough, let the dough rise in a warm place, braid the dough loosely, and bake the bread until it is golden brown.
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