Mint recipes please?

Question

I have stacks of lovely mint in the garden. Any mint recipes would be great.

Answer 1

MINT JULEP SORBET

ingredients

1 1/2 cups water
3/4 cup (lightly packed) fresh mint leaves (from about 2 small bunches)
1/2 cup sugar

3 tablespoons bourbon
1 tablespoon crème de menthe
1 teaspoon minced fresh mint leaves


4 fresh mint sprigs

directions

Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.
Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, crème de menthe and minced mint leaves into mint syrup. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)

Freeze 4 parfait glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprigs; serve immediately.

Note: If you do not have an ice cream maker, you can turn this mixture into a granita—an Italian frozen dessert. Mix an additional 1/2 cup water into sorbet mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses; serve immediately.

Serves 4.
Bon Appétit

MINT JULEP PINEAPPLE

Ingredients:

2 tablespoons bourbon or blended whiskey
1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves
1 tablespoon sugar
1 medium pineapple (2 lb; labeled "extra sweet")

Directions:

Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).
Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.

Each serving contains about 86 calories and less than 1 gram fat.
Makes 4 dessert servings.
Gourmet
Low Fat

MINT GRANITA

Ingredients:

2 cups water
1 cup chopped fresh mint leaves
1/2 cup sugar
2 tablespoons fresh lemon juice
Garnish: fresh mint leaves

Directions:

Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.

Makes 4 servings.
Gourmet

MINT CHOCOLATE CHIP ICE-MILK SANDWICHES

Ingredients:

about 2 cups mint chocolate chip ice milk, softened lightly
For mint chocolate chip ice milk:
1/2 cup sugar
1 tablespoon cornstarch
2 1/3 cups low-fat (1%) milk
2 large egg yolks, beaten lightly
1 tablespoon green or white crème de menthe
1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped

24 cocoa snaps

For cocoa snaps:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1 large egg, beaten lightly

Directions:

Sandwich 2 1/2 tablespoons ice milk between 2 snaps, pressing snaps together gently, and put sandwich on a tray in a freezer. Form 11 more sandwiches in same manner and freeze on tray, covered, until hard. Ice-milk sandwiches may be made 1 week ahead and kept frozen, individually wrapped in plastic wrap.
To make mint chocolate chip ice milk:
In a saucepan whisk together sugar and cornstarch and whisk in milk. Bring mixture to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. Remove pan from heat.

In a small bowl stir about one fourth milk mixture into yolks and pour into remaining milk mixture, whisking constantly. Cook mixture over low heat, stirring constantly, until slightly thickened and a thermometer registers 160°F. (Do not boil mixture or it will curdle.) Stir in crème de menthe and transfer mixture to a bowl. Chill mixture about 1 hour, or until cool.

In a small heavy saucepan melt chocolate over low heat, stirring occasionally and cool slightly. Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off 1/8 inch from corner to form a makeshift pastry bag. Freeze milk mixture in an ice-cream maker and with motor running add chocolate in a thin stream during last few minutes of freezing time. Makes 3 1/2 cups ice milk.

To make cocoa snaps:
In a bowl whisk together flour, sugar, cocoa powder, baking powder, and salt and with fingers blend in butter until incorporated. Stir in egg until mixture is combined well. Cover dough in bowl and chill until firm, about 1 hour.

Preheat oven to 400°F. and lightly grease a large baking sheet.

Spoon level tablespoons of dough onto a sheet of wax paper and cut each in half. With floured hands roll each piece of dough into a ball and arrange, evenly spaced, on baking sheet. Flatten each ball with floured metal spatula into a disk about 2 inches in diameter and bake in middle of oven 7 to 8 minutes, or until cookies are set but not hard. Cool cookies on racks. (Cookies will continue to crisp as they cool.) Makes about 26 cocoa snaps.

Makes 12 ice-milk sandwiches.
Gourmet

MINT CHOCOLATE ICE CREAM CAKE

Ingredients:

1 16-ounce package chocolate sandwich cookies
3 tablespoons unsalted butter, melted

1 quart mint chocolate chip ice cream


1 quart cookies and cream ice cream


1 10-ounce package mint chocolate chips

Directions:

Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Refrigerate 30 minutes.
Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.

Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.

Serves 8.
Bon Appétit

MINT RAITA

Ingredients:

3 cups whole-milk yogurt
1 cup packed fresh mint leaves
3/4 teaspoon salt

Directions:

Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.

Cooks' note:
Raita can be chilled in an airtight container up to 1 day (but color will not be as vibrant if made more than 3 hours ahead).

Makes about 2 cups.
Gourmet

Lastly:

MINT SUGAR

This is also delicious sprinkled over fresh fruit or stirred into iced tea.
This recipe can be prepared in 45 minutes or less.


Ingredients:

1/4 cup packed fresh mint leaves
1/2 cup sugar

Directions:

In an electric coffee/spice grinder finely grind mint with sugar. Mint sugar may be made 1 hour ahead and kept in an airtight container.

Makes about 3/4 cup.
Gourmet

I hope this helps

Answer 2

MINT CANDY

8 oz. mint leaves, crushed
2 cups boiling water
2 lbs. sugar
1 egg white

In a 1 quart Thermos, add crushed mint leaves.
Pour over 2 cups boiling water and allow the mint to steep for several hours.

Strain the leaves and discard, reserving the mint water. Measure out 1 pint of mint water, adding extra water to equal 1 pint, if needed.

When the liquid has cooled to room temperature, add the beaten white of one egg and 2 lbs. sugar.

In a heavy bottomed saucepan, boil the mixture slowly until thick, skimming off any foam that rises to the surface.

Test the candy by dropping a small amount from a spoon into a cup of cold water. When it hardens quickly, it is done.

Pour onto shallow edged buttered baking sheets.

Mark off in small squares and set aside to cool.

When cold, break it up into small pieces and wrap in wax paper. Store in an airtight container.

Answer 3

You can brew up lots of it into an infusion, let it cool and freeze it in ice cube trays, to be added to recipes calling for mint

And/OR:

Applesauce Mint Nut Bread

Yield: 1 Loaf

2 c Unbleached flour
3/4 c Brown sugar, firmly packed
1 Tbsp Baking powder
1 tsp Herb salt (optional)
1/2 tsp Baking soda
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 c Chopped nuts
1 Egg, beaten
1 c Applesauce
1 tsp Dried mint OR
1/4 c Chopped fresh mint
1/4 c Oil

Mix the dry ingredients and nuts together in a mixing bowl. Combine the egg, applesauce, mint, and oil; add to the dry ingredients and stir until just blended. Pour the batter into a greased loaf pan and bake in a 350 oven for about 50 minutes. Cool on a rack. When the bread is completely cool, wrap in plastic or foil.

Back of the Beyond
7233 Lower East Hill Road
Colden, New York 14033
[phone]

Source: Country Inn and Bed & Breakfast Cookbook by Kitty & Lucian

_____________________________________________________

MINT AND YOGURT BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
Grated rind of 1fresh lemon
3 c Bread flour
1 c Plain yogurt
3 Tbsp Chopped fresh mint
2 Tbsp Honey
1 tsp Butter
1/4 c PLUS 1 Tbsp warm water

Add all ingredients in the order listed to the pan.
Select White bread and press “start”.
NOTE: Unless otherwise noted all ingredients should
be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine,
divide into to equal portions and place in small loaf
pans. Cover and let rise to double, about 45 min to 1
hour. Bake at 350 f. for 35-40 min.

_____________________________________________________

MINT CHUTNEY

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Mint leaves -- fresh
1/4 teaspoon Ground red pepper
1/4 teaspoon Salt
2 tablespoons Water
1/4 cup Sugar

Put everything into an electric blender and mix well. Serve with veggies.

Answer 4

Fresh Mint Ice Cream

2 cups firmly packed fresh mint leaves
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup cubed fresh pineapple
1 cup light corn syrup
1 cup unsweetened pineapple juice
2 cups milk
2 cups whipping cream
1/2 cup green creme de menthe
Fresh mint sprigs for garnish (optional)
Combine first 6 ingredients in a large bowl; stir well. Pour half of mint mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Repeat procedure with remaining mint mixture.
Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Add milk, whipping cream, and creme de menthe; stir well.
Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
To serve, spoon into individual dessert dishes. Garnish, if desired.

Answer 5

"Minted Peas" - 6 servings

2 lbs. peas; shelled
Mint sprig
2 tbsp. butter or margarine
1/2 tsp. sugar
1/4 tsp. salt
Dash pepper

1) In 2-quart saucepan over medium heat, in 1" boiling salted water, heat peas and mint to boiling. Reduce heat to low; cover and simmer 5 minutes. Drain; discard mint sprig.
2) Stir in butter, sugar, salt and pepper; heat through. Yields 3 cups.
(TIP: Prepare as above, but substitute two 10-ounce pkgs. frozen peas for fresh peas; cook as label directs. Substitute 1/2 tsp. dried mint leave, crushed, for fresh mint.)


"Mint Julep" - 1 serving

5 sprigs mint
1 tsp. sugar
1 tbsp. water
Finely crushed ice
1 1/2 oz. bourbon

1) Place 4 sprigs mint, sugar and water in a chilled 12-ounce highball glass or silver mint-julep mug. With handle of wooden spoon, crush mint leaves and sugar until sugar is dissolved.
2) Fill glass to brim with ice; add bourbon. Stir gently until outside of glass is frosted; add more ice to fill glass. Garnish with remaining mint sprig. Serve with straw.

Answer 6

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