Thursday, July 10, 2008
Fresh Minty Recipes - Makes scent and sense with these lovely recipes
Here are some easy ways to use mint:
Use sprigs of mint as a pretty garnish for a special dessert.
For a casual arrangement for your dining room or kitchen table, fill an attractive glass or ceramic pitcher, vase, or other container with water. Add several long sprigs of fresh mint (being sure to strip away any mint leaves that would be covered by the water). The mint will add color to the room, scent the air, and even help keep pesky ants away.
Put a few fresh spearmint or peppermint sprigs in a teapot with your favorite tea. Let steep for 2-3 minutes and serve.
Pot your favorite mint in a pretty container on your front porch to provide a welcoming fresh scent to anyone who comes to visit.
Add chopped mint leaves to scrambled eggs, omelettes, quiches, or souffles.
Mix mint in with your regular tabbouleh recipe for a refreshing summer salad.
Add mint to cooked peas, carrots, or potatoes at the end of the cooking process, then discard the mint leaves before serving the vegetables.
Make frozen mint cubes to use in many of your favorite foods and beverages. Finely chop some mint sprigs, then stuff them into ice cube trays, and fill each section of the tray with water. Freeze. When frozen, empty the trays into freezer bags. Use the mint cubes for iced tea or other beverages, or put a few cubes in your favorite casserole or stew.
More Minty Recipes
Mint Tea Punch
"Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!"
3 cups boiling water
12 sprigs fresh mint
4 tea bags
1 cup white sugar
1 cup orange juice
1/4 cup lemon juice
5 cups cold water
3 orange slices for garnish (optional)
3 lemon slices for garnish (optional)
Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.
Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies
In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Minted Sugar Snap Peas
1-1/2 pounds sugar snap peas, trimmed
2 tablespoons unsalted butter
2 tablespoons finely shredded fresh mint leaves, divided
In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well.
In a large skillet melt the butter, add 1 tablespoon of the mint, the peas, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the peas are heated through.
Sprinkle the peas with the remaining 1 tablespoon mint and serve.
Serves 4 to 6.
Apple Mint Chutney
5 Lb Tart Apples -- Peeled, Small Dice
2 2/3 C Light Brown Sugar
2 1/2 C Cider Vinegar
2 C Onion -- Chopped Fine
1 1/4 C Dates -- Pitted And Chopped
1 C Golden Raisins
1 Tbsp Salt
1 Tbsp Ground Ginger
4 Tbsp Fresh Mint -- Chopped Fine
Bring to a simmer in a stainless steel pot. Stir often, cook approximately 1 1/4 hour until thick and golden brown.
Stir in mint and let cool.
4 cup Apple juice
1 1/2 cup Fresh mint leaves
2 tbl Lemon juice
1 pkt Powdered fruit pectin
5 1/4 cup Sugar
Green food coloring
In a Dutch oven, combine apple juice, mint leaves, lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Strain mixture; discard mint leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in refrigerator.
Yield: about 3 pints jelly.
Tasty Christmas Gifts.
Apple Raisin and Mint Salsa
1/2 cup raisins
2 lrg crisp, green apples, such as Granny Smith
1 x to 2 tablespoons lemon juice
1 sm mild onion or 4 green onions, finely chopped
Leaves from 1 large bunch fresh mint
1 tbl clear honey
Place raisins in small bowl, cover with boiling water; leave five minutes to plump. Drain well on paper towels.
Peel apples, if desired, then remove cores and chop. In medium bowl, toss apples, lemon juice and onion or green onions together.
Reserve a few mint leaves for garnish. Chop remaining mint very finely. Stir into apple mixture with raisins and honey and stir well. Spoon into serving bowl and garnish with reserved mint
leaves. Serve within 30 minutes.
This recipe is from "The Book of Dips and Salsas." It goes well with chicken or duck. It could be saved for apple-picking season.
Makes: 6 servings
Arabic Sesame Lamb Meatballs with Mint Yoghurt
1 sm minced onion
1 lrg garlic clove, minced
1 1/2 tsp olive oil
1/2 tsp dried mint, crumbled
1/2 tsp salt
1/4 tsp ground allspice
a pinch of cinnamon
1/2 kg minced lamb
1 cup fine fresh bread crumbs
1 lrg egg, beaten lightly
2 tbl dried currants, (optional)
1/4 cup black sesame seeds**
1/4 cup white sesame seeds, toasted lightly
2 cup plain yogurt
1/4 cup packed fresh mint leaves, chopped
1/2 tsp salt, or to taste
Saute the onion and garlic in the olive oil in a non-stick frypan until golden then transfer the mixture to a bowl and add the mint,, salt, allspice, cinnamon, lamb, breadcrumbs, egg and currants (if using) and using your hands, combine the ingredients thoroughly.
Shape the mince mixture into tablespoon size balls and set aside.
Roll half the meatballs in black sesame seeds and roll the remainder in white sesame seeds. Transfer the meatballs to a baking tray and bake at 220c. for 10 minutes until golden and cooked through. Alternatively, you can pan fry the meatballs in olive or peanut oil.
To make the yoghurt, transfer the yoghurt mixture to a sieve that has been lined with some muslin or cheesecloth and set over a bowl, covered and chilled for three hours.
Discard the liquid in the bowl and transfer yoghurt cheese to bowl. Add fresh mint and salt and stir well. Serve the cooked meatballs with the yoghurt.