That’s a nice bouquet!
Fancy cakes with pearls and elaborate decorations don’t appeal to me. But that specific cake, I would eat it all. I will have to rethink my views on “special occasion” cakes.
What a beautiful cake! The deep colors and the textures draw me in and I want a piece.
We like this pasta recipe from a friend: https://culinspiration.wordpress.com/2009/04/13/1949/
I also use it to flavor chicken broth, pot pie, and fry for brown-butter gnocchi.
Deep fried recently, they were very good and crispy and in an interesting way, the sage intense flavour became much more mild. Recommended to add a few leaves as a finishing touch for dishes.
Saltimbocca is my favourite use of sage other than stuffing.
Rachael Ray made this on her show today. Looks good although I think 20 sage leaves might be pushing it a bit.
Sage compound butter for popovers.
And I just read thru this recipe after my wife sent me the link…