ROSE WINE WITH SAGE AND LEMON
Provided by Giada De Laurentiis
Categories beverage
Time P1DT10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Combine the wine, sage, and lemon zest in a clear glass container. Cover and let stand at room temperature for 1 day. Strain the wine into a pitcher and discard the solids. Cover the wine and refrigerate until cold.
LEMON SAGE WINE MUSTARD
From my food preservation group files. They suggest stirring this into vegetable salads or serving it with grilled meat and veggies.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 5 4oz jars
Number Of Ingredients 7
Steps:
- Finely chop enough sage leaves to measure 1/3 cup. Set aside.
- Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small saucepan with white wine.
- Bring to a boil over medium heat, stirring and pressing sage to release flavor.
- Remove from heat. Cover tightly and let steep for 5 minutes.
- Transfer sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid.
- Discard solids and return liquid to saucepan. Add mustard seeds.
- Cover nd let stand at room temperature until seeds absorb most of the moisture, about 2 hours.
- In a blender or food processor combine marinated mustard seeds (with the liquid) and vinegar. Process until blended and most of the seeds are well chopped. (You want to retain a slightly grainy texture).
- Transfer mixture to a stainless steel saucepan and add the lemon zest, lemon juice, honey, salt and reserved finely chopped sage.
- Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently until volume is reduced by a third, about 20 minutes.
- Ladle hot mustard into prepared jars leaving a 1/4" headspace. Check for air bubbles and adjust headspace if needed.
- Process in a boiling water bath for 10 minutes. Adjust time according to altitude.
Nutrition Facts : Calories 258.4, Fat 7.7, SaturatedFat 0.4, Sodium 120.7, Carbohydrate 38.2, Fiber 4, Sugar 30, Protein 6.8
HALIBUT WITH BROWN BUTTER, LEMON AND SAGE
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
Provided by David Tanis
Categories dinner, easy, quick, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season fish on both sides with plenty of salt and pepper.
- Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
- Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
- Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
- Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON-SAGE WINE MUSTARD BY BALL CANNING
Categories Carrot
Number Of Ingredients 8
Steps:
- FINELY CHOP enough sage leaves to measure 1/3-cup and set aside. COARSELY CHOP remaining sage leaves and stems to measure 1/2-cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes. TRANSFER sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture. TRANSFER mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes. LADLE hot mustard into hot jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 5 (4 oz) jars
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