Pineapple's ripe aroma can stimulate memories that a gentle caress caresses your skin and a white sandy ripple blows you over a tropical beach circling along the edge of the white sand.
I am happy to know that you can feel the same feeling and taste the taste buds with pineapple sage, an edible plant reflecting the taste of citrus fresh fruit. In the past two years, this herb is decorating the corner of my deck. Hummingbirds have scarlet petals. A new growth started from the middle of the winter stalk in spring this spring, I was pleasantly surprised when it grew to 3 feet of beauty.
The native Mexican pineapple sage is a sweet fruity aroma, compared to its cousin, Sage's luxurious scent, which I regularly use. It has a soft hairy lime green leaf, is lightly toothed, and is supported by a red stem. It blooms in the autumn at the end of summer and joins bees, butterflies, hummingbirds.
Pineapple sage is a large, beautiful and beautiful plant that needs more water than other herbs, so give enough space.
You can enjoy the diversity of pineapple sage with sweet and delicious dishes of breakfast, lunch, dinner and dessert meal. Dress up bread, jelly, honey, chicken, pork, ham, cantaloupe and serve as a substitute for filling rather than regular sage. I confused the cocktail, I used a long leaf as a colorful garnish and used bright green as an environmental background for food photography.
Pineapple sage is the most used fresh one every time you dry the leaves that lose the scent of pungent pineapple. It blends beautifully with other citrus trees, such as lemon verbena (my other cave) and fragrant geranium like lime or lemon.
7 ways to use pineapple sage in your kitchen
1. Mix together sugar and pineapple. Add to the puree's fresh pineapple and glass. Gelisi Antonio 2009 - Mild aroma of citrus water with finish of crispy and dry light-to-medium bodied and tart lemon and star fruit. Pour in champagne flute or selected glasses with Pursekko.
2. Put leaves in flour and coat pork and chicken before frying and baking.
3. Add fresh snippets to the glass of Pinot Grigio.
4. Cover the outside of the next baked ham with leaves with fresh pineapple and give a double effect of citrus
5. Place the pineapple sage on the bottom of the bundle cake pan with leaves, pour the dough upwards, bake it or minutely cut it in a cake batter (excellent with pork cake)
6. Make a simple syrup for cocktails until boiling one cup of water and one cup of sugar to dissolve the sugar. Remove heat and add fresh pineapple sage leaves and make it suddenly. Add 1 tablespoon. It's a delicious syrup for pancakes and waffles! Please cool down and store in the refrigerator for up to 1 month.
7. Great addition to chicken and pork marinade like this:
Spicy fruits and herbs Boston pork roast
1 - 4 pounds Boston pork bat roast
1 tablespoon coriander
1 Tbsp Cumin
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/8 C Brown sugar (light or dark)
One medium-size onion sliced with a thick wedge
1 Juice of lime and juice
1/2 C apple juice
1 Raspberry wheat beer
2 C Leaves of pineapple sage (rubbing leaves to activate oil and aroma)
directions
Spray on the bottom and sides of the Dutch oven and deep roasted bread. Rinse the roast and put it in a pot.
Rub the dry ingredients on all sides of the meat. Add onions. Then pour the liquid. Please put sage around the pig. Place the pot on the pan and bake for about 2 to 2 and a half hours, or until the meat thermometer in the maximum part of the roast reaches 160 to 180 degrees. The oven is different and my stuff tends to cook faster than others, so please judge accordingly.
The meat is soft and can be packed with a fork.
The idea of wine pairing for this dish is as follows:
Riesling - Semi-suite with peach and citrus notes such as Thanisch Riesling Classic 2009 or Lucien Albrecht Reserve 2010
Go to Laminar (Guh-VURTS-trah-mee-ner): A dried aromatic wine, tangerine, white peach, litch flavor.
