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Mints come in a wide variety of flavors and strengths. What I mean be strengths is how strong the minty taste is in a particular mint species or cultivar. For example, spearmint has a lighter minty taste than peppermint does and apple mint is a very mild flavored mint when compared to either spearmint or peppermint. Mints have a wide range of culinary uses. The leaves are used either individually or blended together (i.e. spearmint and peppermint) to create refreshing teas. |
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Mint is used in mint sauces, syrups, vinegars and with chocolate in rich desserts. Mint leaves can be crystallized and served as an edible decoration or as a sweet. Fresh leaves can be added to new potatoes, peas, fruit salads, drinks and punches. Mint also has many uses when combined with fish, meat, yogurt, fruit and more. But remember, if you plan to use mint in soups or stuffings, use it sparingly. Mint also creates a wonderful addition to jellies. Mint flowers are also just as useful in cooking. They make great decorations and add color as well as flavor to dishes. |
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Mint is and always has been one of my favorite herbs. I love the fragrance of several forms of mint and the fact that it is so versatile. Mints have many facets of their use beyond simply culinary and medicinal uses. For example oil of peppermint can be used to rid your home of mice. All you do is put a drop of the oil on a cotton ball and place where you know mice have been. The scent of the oil repels them, leaving your home mice free and smelling lovely. |
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From Edible Flowers: Desserts & Drinks |
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1 cup granulated sugar 2 cups champagne 4 pears peeled, cored and cut into small pieces 3 tablespoons water 1/3 cup mint flowers Boil sugar and champagne together until sugar is dissolved. Add pears and simmer |
over a medium heat until the pears are cooked, becoming almost transparent. Add water. Blend until smooth. Add mint flowers and puree until completely smooth. This sauce was created as an accompaniment to the Champagne Fruit Terrine. It is also delicious served with roast lamb - lighter and more delicate than mint jelly - or with vanilla ice cream. |
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From Edible Flowers: Desserts & Drinks |
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½ cup mint flowers, coarsely chopped ¼ cup granulated sugar ½ cup water juice of ½ lemon 3 egg yolks 3 cups half-and-half 3 ounces chocolate chips Put the mint flowers, sugar and water into a heavy saucepan over a low heat. Stir until sugar dissolves. Bring to a boil and simmer for 5 minutes. Remove from the heat and strain the syrup. Add lemon juice to the strained liquid. Beat the egg yolks until light and frothy. Slowly pour in the syrup, beating |
constantly. Continue to beat until the mixture thickens. Place the half-and-half and chocolate chips in a saucepan over a low heat. Stir until the chocolate melts. Heat until the mixture is almost to the boiling point, then remove from the heat and cool the saucepan in a large bowl filled with ice cubes. Whisk the chocolate and egg mixtures together. Pour into an ice cream maker. Freeze according to manufacturer's instructions. For a devilishly decadent presentation, serve with crème de menthe drizzled over the ice cream. Serves 6 to 8. |
