CHEDDAR, SAGE 

 AND WALNUT TORTE 



1/2 pound cream cheese, softened 

 3 TBSP fresh sage young sage 



leaves, plus leaves for garnish 

 a few drops of Tabasco sauce 



(to your taste) 

 1/2 pound sharp cheddar such as 

 Vermont Cabot, shredded 

 1 cup walnuts plus a few halves for 

 garnish 



Process the cream cheese, sage and 

 Tabasco sauce until creamy. Line 

 2-cup round bowl with plastic wrap and 

 arrange the whole sage leaves in a deco- 

 rative pattern on the bottom of the mold. 

 Gently press in half of the cream cheese 

 mixture, then add the shredded cheddar 

 cheese, smoothing out the layer and 

 pressing it lightly. Add the walnuts, again 

 pressing lightly. Add the remaining cream 

 cheese, press and smooth the top and 

 fold the plastic wrap to cover. 



Refrigerate overnight To unmold, fold 

 back the plastic wrap, invert a plate on 

 top of the mold and flip them over to- 

 gether. Carefully remove the plastic wrap, 

 add a few little flower blossoms and wal- 

 nut halves to the sage leaf decorations. 

 Serve with nice crackers. This is just deli- 

 cious, looks difficult and is so easy! 



seeds and tender leaves into fruit cup or apple 

 sauce, or simply munch one while at work in the 

 garden. This plant occasionally makes a new 

 seedling in the garden, but generally remains in 

 the same place for many years, not becoming 

 weedy or invasive at all. 



Finally, one of the old standbys from parsley, 

 sage, rosemary and thyme is good old Garden 

 Sage (Salvia offkinallis). We take it for granted at 

 Thanksgiving time and are just beginning to ap- 

 preciate its appearance and its fresh flavor for 

 cooking. In the garden its fragrant grey foliage 

 softens and enhances the plants nearby. The purple flowers are as tasty as 

 they are beautiful. It grows easily from seed and becomes a sturdy woody 

 plant for borders and accents. The secret is a severe pruning every couple 

 of years, right back into the woody branches. This encourages fresh new 

 growth and removes the lanky weak appearance of old woody parts. I have 

 recently begun to use the fresh leaves in cooking, and I find them supe- 

 rior to the dry flavor. Go easy until your taste buds become acclimated, 

 but do try this recipe, adapted from a recent issue of The Herb Companion. 

 It is simple to make and elegant to serve. 



Fall is the time to start cuttings of these plants and others; winter may 

 be the time to experiment with them in your cooking, choose a few favor- 

 ite recipes, and develop an unusual promotional campaign for spring. 



Tanya M. ]ackson is a member of Ihe Herb Society of America. Northeasl Seacoasi Unit. 

 She lectures frequently for garden clubs and herb societies and teaches at Adult Education 

 and enrichment programs. She writes for several herb magazines and newsletters and her 

 bi-weekly column, 'How About Herbs'?,' is published in a local newspaper. Most days, 

 she can be reached at (603) 431-6774. 



n 



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