That’s a nice bouquet!
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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.
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What a beautiful cake! The deep colors and the textures draw me in and I want a piece.
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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.
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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.
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Saltimbocca is my favourite use of sage other than stuffing.
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Rachael Ray made this on her show today. Looks good although I think 20 sage leaves might be pushing it a bit.
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Sage compound butter for popovers.
And I just read thru this recipe after my wife sent me the link…
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