Cranberry Sage Cookies Food

CRANBERRY-SAGE MINI CRAB CAKES

Steps:

• 1. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
• 2. Gently mix crabmeat and corn bread in large bowl. Add egg, and cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
• 3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.

CRANBERRY SAGE COOKIES

Steps:

• Line two sheet pans with parchment or silpats (see note). Set aside.
• In a medium bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside.
• In the bowl of a stand mixer, combine sugars and sage. Mix on low speed for a few minutes to help release the oils from the sage.
• Add the butter, and beat until light and fluffy. Scrape down the sides of the bowl as necessary.
• Add egg and mix to combine. Add the dry ingredients gradually, mixing until just incorporated.
• Turn the dough out onto your work surface and divide in half, shaping each half into a disc about 1 inch thick.
• Working with half the dough at a time, roll the dough out to about ¼" thickness between two sheets of waxed paper or parchment. Cut the dough into your desired shapes (I chose a 2.5-inch fluted round cutter). Place the cut-outs on the prepared cookie sheets, and place in the freezer for 20 minutes before baking.
• Preheat the oven to 375° F. Bake the cookies for 7-9 minutes, or until just barely golden at the edges. Allow the cookies to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.
• Combine all purée ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture starts to thicken, about 10 minutes. Remove the mixture from the heat and allow to cool slightly.
• Pour the mixture into a food processor and process until as smooth as possible. (At this point you can strain the mixture through a fine-mesh strainer if you'd like to remove the skins and seeds, but I didn't find this step necessary.)
• Let the purée cool to room temperature before adding to the buttercream.
• Combine butter and sifted powdered sugar in the bowl of a stand mixer. Cream together for several minutes until well mixed and smooth.
• Add the (room temperature!) cranberry purée and mix to incorporate. If the buttercream is too thin, you can add more powdered sugar to thicken it to your desired consistency.
• Swirl sage leaves in the beaten egg white (see safety note!), pinching/sliding them between your thumb and index finger to remove the excess. Dip the leaves in sugar, then lay on a rack to dry. The leaves will take 8-12 hours to dry completely, depending on the humidity level.
• Once cookies are completely cool, sandwich with the cranberry buttercream. Serve with candied sage, if desired. The cookies freeze well with or without buttercream, but I find that freezing the cooking without the buttercream, then sandwiching them after thawing, better preserves the sage flavor in the cookies.Enjoy!

CRANBERRY SAGE BROWN BUTTER

Steps:

• In a medium skillet, melt 1 stick of butter over moderate heat.
• When butter begins to foam, add onion and garlic and continue cooking until butter turns a nut brown color.
• Remove from heat and stir in sage, salt, and pepper; cool completely.
• Place the remaining butter in a medium mixing bowl and, with and electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy.
• Scrape down the sides.
• Add the brown butter mixture and beat to incorporate, scraping down the sides.
• Stir in cranberries if desired.
• Scrape into a small bowl, serving crock or butter mold and cover tightly or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

CRANBERRY SAGE STUFFING ON THE SIDE

Steps:

• In a large skillet melt the butter, do not brown, and add the onions- saute for 3 minutes then add the celery, stir.
• Continue adding one ingredient at a time until all the ingredients are in the pan Stir lightly after each addition.
• Turn into an oiled oven proof dish.
• You may now refrigerate it covered until the next day or.
• Bake in 350F oven for 30 minutes it should be nicely browned and cooked through.