Best Savory Sage Parmesan Sables Recipes

SARAH O'BRIEN'S PARMESAN SABLéS

Steps:

• Cut butter into large, tablespoon-size pieces.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until no chunks remain but butter is not fluffy, about 1 minute. Scrape sides of bowl, and add confectioners' sugar. Beat until mixture is smooth, but again, not fluffy, about 1 minute.
• Add Parmigiano-Reggiano, salt, and oil, and beat until incorporated. Add flour all at once, and beat until dough comes together in a crumbly mass. The dough will form a few large chunks around the paddle. Do not beat past this point.
• Turn out dough onto a lightly floured surface, and knead quickly once or twice by hand to bring it together until smooth.
• Roll dough into a 12-inch log, and wrap in plastic wrap. Refrigerate for at least 2 hours. (Dough can be refrigerated for up to 2 days or frozen for up to 2 weeks.)
• Preheat oven to 350˚. Line a baking sheet with parchment paper.
• Remove dough from refrigerator, and cut into ¼-inch-thick slices. Place ½ inch apart on prepared pan. Brush with egg mixture, and sprinkle with a dash of salt and a generous helping of cornmeal.
• Bake for 10 minutes. Rotate pan, and bake until sablés are evenly brown from edges to center, about 5 to 7 minutes more.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

SAVORY SAGE-PARMESAN SABLES

Steps:

• Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute.
• On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes.
• Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper.
• Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.
• Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
• Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine.
• Enjoy!

FRENCH SABLES

Steps:

• Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
• Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

PARMESAN-SAGE ROAST TURKEY WITH SAGE GRAVY

Steps:

• Preheat oven to 425°F.
• Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat.
• Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
• Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.
• Place turkey, breast side up, on vegetable mixture in pan. Bake at 425°F for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
• Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°F, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
• Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
• Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2 cup (about 54 minutes). Stir in remaining 1 tablespoon sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
• Serving size approx 5 oz turkey, 3 tablespoons gravy.
• Chef note: For a beautiful garnish, roast lemon halves and peeled shallots at 425°F for 20 minutes; arrange with fresh sage springs on the turkey platter.

SAVOURY CHEESE & WALNUT SABLES FOR COCKTAILS AND PARTIES!

Steps:

• Sift the flours, salt, pepper & chillies into a bowl together & mix.
• Rub in the butter until it resembles breadcrumbs.
• Add the cheese & walnuts - mix well.
• Add the beer or milk - mix into a dough.
• Chill for 30 minutes.
• Roll out on a floured board and cut into small rounds.
• Place on a greased baking (cookie) tray and bake in pre-heated oven 180C/360F for about 15 minutes or until golden brown & crisp.
• Sprinkle with seasoning salt or Cayenne pepper if you wish.
• Cool on a wire rack and store in airtight tins.
• Serve with cheese, cream cheese & savoury fillings & dips, or just by themselves!