Pineapple sage.

Date: Wed, 29 May 1996 07:29:37 EDT
To: The Culinary Herbs & Spices List <HERBS.HOME.EASE.LSOFT.COM>
From: "M. Dee Medley" <mcsmdm.ADMIN.AC.EDU>
Subject: pineapple sage

Now a question that I think has been answered previously (sorry!) - I planted a very sturdy-looking pineapple sage, and it is outdoing itself and I think would like to be cut back so that all those side shoots will have more chance to prosper. What do I do with it? If I make tea, how much does it take for one cup? I leave on vacatin Friday and need to use what I can before I go.

From: Esther Czekalski <E.Czekalski.M.BULL.COM>

Hi all,

This is probably not what you had in mind to use up pineapple sage before going on vacation but I saw it yesterday when I was putting recipe links into my home page and thought it looked wonderful. Credit goes to Sally's Place, Linda Gilbert.


Pineapple Sage Pound Cake

Rich and aromatic, with festive flecks of red and green, these little tea cakes make tasty holiday gifts. Be sure to keep some for yourself. Slices hot from the toaster, a bit of butter and honey melting slowly on the crisp surface, paired with a steaming cup of coffee are an ideal way to ease into a Sunday morning.

1 cup butter, at room temperature
1 cup sugar
1/4 cup honey (light wild flower or sage flower preferred)
5 eggs
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.

From: Merlene T <MerleneT.AOL.COM>

Thank you so much for the pineapple sage recipe. I have had a pineapple sage plant for years and have only used it in fruit salads. I can hardly wait to try this recipe and make more use of this plant besides feeding all the Hummers who love it.

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