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Posts Tagged ‘mint’

One of the most delectable bomb drinks every created, the Mo’Pagne Bomb takes the flavors of a classic mojito and incorporates them into a glass of champagne. It’s a classy twist on a type of drink that is fun and…well, highly alcoholic. The champagne gives the drink a welcomed sweetness and hints of lime and mint make your eyes widen while you chug.  Or maybe it’s the extra shot of light rum. For your next party, mix up a drink that will make a splash.

Ingredients:

  • 1 cup of Asti Champagne (about 5 shots)
  • 1 Lime wedge
  • 3 Mint leaves
  • 1 shot of Bacardi light rum

Directions:

Muddle the mint in the bottom of a short glass with a small amount of champagne. Add the juice of a lime wedge. Drop in a shot of light rum and chug like crazy. What are you waiting for? Make another.

 

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Mint and Rosemary-Encrusted Leg of Lamb with Cinnamon and Cranberry Pan Sauce made me decide that lamb is my favorite meat. The crust was the best part. But the meat alone was perfect without accompaniment. However, the sauce was the shining component. No matter what combination you try, the dish is delicious.

  • 1 leg of lamb (mine was 6 1/2 lbs)
  • 1 bunch of mint
  • 1 package of fresh rosemary (5-6 sprigs)
  • Around 8 cloves of garlic
  • olive oil
  • 1 stalk of celery
  • 5-6 baby carrots
  • 1 white or yellow onion
  • 1 handful of dried cranberries
  • beef stock

1. Preheat the oven to 400º. De-stem the rosemary and mint and roughly chop them. Use more mint than rosemary because it is more subtle in flavor. Grind in a food processor with five cloves of garlic, salt, pepper, and enough olive oil to make a moist paste. Remove some of the tough fat from the lamb, leaving the thinner layer of soft fat. Heavily coat the entire leg with kosher salt and some pepper too. This will pull moisture out of the fat, creating a crust. Slather on the herb paste.

2. Roughly chop the baby carrots, the celery, and the onion. Put these in the roasting dish with the lamb and some dried cranberries, garlic cloves, olive oil, mint—if you have more—salt, and pepper. Dust the lamb and the vegetables with some cinnamon.

3. After 30 minutes in the oven, turn it down to 350º. Add some beef stock and red wine. Cook for about 1 1/2 more hours, but don’t let it exceed 145º. If you like it more rare, take it out around 130º. If you like it fully cooked, go to 160º. Remember that the lamb will continue to cook.

4. In a sauce pot, make a roux by heating two tablespoons of butter with a big five-finger pinch of flour. Mix until you reach a paste and add the sauce. Bring it to a boil and reduce. Slice the meat into thick pieces, against the grain, and serve.

Pseudo-Scalloped Potatoes with Dill Butter and Mayonnaise are a perfect side dish because they look so elegant—like accordions of flavor. They are crispy, tender and even cook faster. The herb butter and mayonnaise make them rich, yet simple too.

  • Small white or red potatoes
  • butter
  • fresh dill
  • fresh parsley (optional)
  • mayonnaise
  • 4 cloves garlic
  • salt and pepper

1. Make thin slices in the potato, going about 3/4 down so it still holds its shape. In the food processor, blend two tablespoons of butter, dill, parsley, salt, pepper, four cloves of garlic, and olive oil. Massage over the potatoes and do your best to get the mixture inside the crevices.

2. Roast in a 400º until they are crispy and soft. The time varies depending on the size of the potato. For the final few minutes, add a dollop of mayo on each and spread it on. It will melt into the niches.

Oven-Roasted Brussels Sprouts with Sweet Brown-Butter and Wine Sauce have a nice nutty flavor from the browned butter

  • half a stick of butter
  • brussels sprouts
  • olive oil
  • salt and pepper
  • honey
  • white wine
  • nuts (optional)

1. Coat the sprouts in olive oil, salt and pepper. In a sheet pan, roast in a 400 º oven until they brown.

2. Melt half a stick of butter in a pan and add chopped walnuts or pecans if you have—something for a toasty crunch (I used sunflower seeds). Drizzle in some honey and a splash of white wine. Mix the brussels sprouts with the brown-butter and serve.



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Ingredients for a pitcher:

  • 2 bottles of white rioja
  • 1/2 can of peaches
  • lots of mint
  • ginger
  • ginger brandy
  • sugar

1. Make a simple syrup by heating equal parts water and sugar. Add this to the wine along with 1/2 the peaches in a large can. I also added fresh peaches. Pour in all of the sweet liquid from the can.

2. Rip the mint into pieces and add, as well as a 1/2 cup of ginger brandy and some fresh ginger. Mix well.

3. This is best left in the fridge overnight—we couldn’t wait that long. The sugar from the fruit will have released their sugar the next morning. A this point, taste for sweetness and add more simple syrup if desired.

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