Bergaarten Sage and Brown Butter Sauce for Pasta

• 4 tbsp Butter
• 10 Bergaarten Sage Leaves, chopped coarsely
• 1 tbsp Lemon juice, fresh
• 1 tsp Lemon zest, chopped
• 16 oz Pasta
• 4 tbsp Parmigiano Reggiano

While pasta is cooking, heat butter in saut� pan over medium heat until brown bits form in the butter. Add sage to the pan and turn off heat. Add lemon juice and zest and pour over the hot cooked pasta. Add cheese and � cup of the pasta water. Season the pasta with salt and pepper. Garnish with chopped sage or parsley.

Bergaarten Sage and Pumpkin Goug�res

• 3 oz Water
• 1 oz Vodka
• 3 tbsp Butter, unsalted, diced
• 1/2 tsp Salt
• 1/2 cup Flour
• 2 Eggs
• 1/4 cup Pumpkin, canned (not pumpkin pie mix)
• 2 tsp Bergaarten Sage, minced

Preheat the oven to 400 degrees F.

In a heavy-bottomed medium saucepan set over medium heat, combine water,vodka, butter, and salt. Stir constantly and be certain the mixture does not come to a boil. Once the butter melts, stir in the flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.

Transfer the mixture to a bowl and let the mixture cool slightly, about 10 minutes. Stir in eggs, one at a time. Be certain that the first egg is fully combined into the mixture before adding the second egg. Add the canned pumpkin and minced sage. Stir to combine.

Line a baking sheet with parchment paper. Pipe the dough onto the parchment paper in small rounds using a 1/2 in tip. Each goug�re should be 1 to 2 inches in diameter, and they should be spaced 1 inch apart. Sprinkle a few grains of kosher salt on the top of each.

Bake for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the goug�re are golden brown and crisp on the outside.

Pierce each goug�re with a sharp knife to release the steam, which will stop them from becoming soft. Serve immediately. If the goug�re lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.