Mint

Baked apples with mint

Ingredients

   
 

4 Red Delicious apples

1/2 cup raisins

1/4 cup brown sugar

1 tablespoon chopped fresh mint leaves

4 teaspoons butter

Directions

   

1

Preheat oven to 350 degrees F (175 degrees C).

2

Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.

3

Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.

4

Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.

Chilled Canteloupe Soup

Ingredients

   
 

1 cantaloupe - peeled, seeded and cubed

2 cups orange juice

1 tablespoon fresh lime juice

1/4 teaspoon ground cinnamon

Directions

   

1

Peel, seed, and cube the cantaloupe.

2

Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

Chocolate Mint Cheesecake

Ingredients

   
 

1 (9 ounce) package thin chocolate wafers

3 (1 ounce) squares bittersweet chocolate

3 tablespoons white sugar

7 tablespoons butter

12 (1 ounce) squares bittersweet chocolate

4 (8 ounce) packages cream cheese

1 3/4 cups white sugar

4 eggs

1/2 cup heavy whipping cream

1/2 cup unsweetened cocoa powder

1 tablespoon vanilla extract

1 1/2 cups sour cream

1/4 cup white sugar

1/2 cup heavy whipping cream

1 tablespoon butter

6 (1 ounce) squares bittersweet chocolate

2 Tablespoons finely chopped mint

Directions

   

1

Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margerine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.

2

Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and mint. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.

3

In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.

4

To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistancy (stir occasionally). Using a pastry bag, pipe a lattice on the top.

Grilled Shrimp Rice Noodle Bowl

Ingredients

   
 

8 large fresh shrimp, peeled and deveined

3 tablespoons olive oil

3 cloves garlic

1/2 cup fresh mint

1/4 cup chopped fresh cilantro

3 tablespoons fish sauce

2 tablespoons honey

1 lime, juiced

1/4 teaspoon ground white pepper

2 tablespoons fresh ginger root, minced

3/4 cup shredded cabbage

1 (6.75 ounce) package dried rice noodles

Directions

   

1

Coat shrimp with olive oil and grill over high heat until golden, turning once.

2

While shrimp are cooking, combine garlic, 1/4 cup mint, cilantro, fish sauce, honey, lime juice and white pepper in food processor or blender. Puree until smooth.

3

After turning the shrimp, bring a large pot of water to boil, add noodles and cabbage and cook for two minutes; drain.

4

Mince the remaining 1/4 cup mint. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint.

Harira

" This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.

Ingredients

 


 

1 pound cubed lamb meat

1 teaspoon ground turmeric

1 1/2 teaspoons ground black pepper

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cayenne pepper

2 tablespoons margarine

3/4 cup chopped celery

1 onion, chopped

1 red onion, chopped

1/2 cup chopped fresh cilantro

1 (29 ounce) can diced tomatoes

7 cups water

3/4 cup green lentils

1 (15 ounce) can garbanzo beans, drained

4 ounces vermicelli pasta

2 eggs, beaten

1 lemon, juiced

Directions

   

1

Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.

2

Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

3

About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.


Lamb for Lovers

Ingredients

   
 

2 (7 bone) racks of lamb

2 tablespoons olive oil

salt and pepper to taste

4 cloves garlic, minced

1 large onion, diced

4 carrots, diced

1 cup chopped celery, with leaves

1 cup red wine

1 cup red wine

1 (10.5 ounce) can chicken broth

5 sprigs fresh spearmint

3 sprigs fresh rosemary

1 cup mint apple jelly

1/4 cup panko bread crumbs

2 tablespoons olive oil

salt and pepper to taste

1 tablespoon garlic, minced

2 tablespoons olive oil

Directions

   

1

To Make Demi-Glace: In a medium skillet over medium heat, heat 2 tablespoons olive oil and add trimmings and fat cap from lamb; add salt and pepper to taste.

2

Cook until fat is brown without being burnt; when cooked, lower heat and add 4 cloves minced garlic or to taste. Add onion, carrots, celery tops, port, red wine, and chicken broth; reduce liquids at a low simmer, adding more stock, port, or wine as needed to keep pan from going dry.

3

Place mixture into a crock pot to simmer overnight; strain. Add spearmint, rosemary and mint jelly; begin simmering over medium-low heat to reduce, adding more port, wine, or stock as needed until mixture leaves a syrup-like coating on the back of a spoon. Strain once more and set aside to keep warm while lamb roasts.

4

To Roast Lamb: Preheat oven to 450 degrees F (230 degrees C).

5

Heat a cast iron or oven-proof skillet in oven until it reaches 450 degrees F (230 degrees C). Meanwhile, trim all excess fat and preen rib bones.

6

Rub meat with 2 tablespoons olive oil, salt and pepper to taste, and 1 tablespoon garlic, or to taste; coat with panko bread crumbs.

7

In heated skillet, warm 2 tablespoons olive oil and sear loins on both sides; continue cooking to desired temperature (5 to 7 minutes for medium rare).

8

Pour a small amount of demi-glace on platter and arrange sliced loins criss-crossed; drizzle with more demi-glace and garnish with fresh mint; serve.

Lemon Mint Sauce with Shrimp

Ingredients

   
 

1 red bell pepper, julienned

3/4 pound large cooked shrimp, peeled and deveined

1/2 cup chopped fresh mint leaves

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest

3 tablespoons olive oil

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pound dry fettuccini pasta

Directions

   

1

Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.

2

In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.

3

Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

Meatball Lemon Soup

Ingredients

   
 

1 pound ground beef

1 onion, shredded

1/2 cup uncooked white rice

2 tablespoons dried parsley

2 Tablespoons Chopped Mint

1 tablespoon olive oil

1 tablespoon ground cumin

2 tablespoons mayonnaise

1 carrot, shredded

salt and pepper to taste

1 cup all-purpose flour for coating

2 eggs

1/2 cup lemon juice

Directions

   

1

Fill a large soup pot three-quarters full with water and bring to a boil.

2

Meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat each meatball in flour. Ease the meatballs into the boiling water, cover and reduce heat to low. Simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.

3

In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg mixture and beat well. Then pour egg mixture into soup and stir. Serve hot.

Minted Carrot Salad

Ingredients

   
 

2 pounds carrots

1 large onion, diced

1/4 cup chopped fresh mint leaves

1 cup tomato sauce

1/2 cup vegetable oil

1 cup sugar

3/4 cup malt vinegar

1/2 teaspoon mustard powder

1/2 teaspoon Worcestershire sauce

Directions

   

1

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.

2

In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.

3

Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.


Stuffed Grape Leaves

Ingredients

   
 

2 cups uncooked long-grain white rice

1 large onion, chopped

1/2 cup chopped fresh dill

1/2 cup chopped fresh mint leaves

2 quarts chicken broth

3/4 cup fresh lemon juice, divided

60 leaves grape leaves

hot water as needed

1 cup olive oil

Directions

   

1

In a large saucepan over medium-high heat, saute the rice, onion and dill for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.

2

Meanwhile, rinse grape leaves and plunge into a deep container of very hot water for about 10 seconds, to soften (don't let the leaves lose their fresh green color). Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.

3

Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.


Salmon with Mint Sauce

Ingredients

   
 

3/4 cup yogurt

1 tablespoon chopped fresh mint leaves

1 tablespoon fat-free mayonnaise

1 teaspoon grated orange peel

1 clove garlic, finely chopped

 

1 1/2 pounds pink salmon filets, cut into 8 serving pieces

1 teaspoon grated lemon peel

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

   

1

Make Mint Sauce. Mix all ingredients. Cover and refrigerate at least 1 hour but no longer than 2 days.

2

Set oven control to broil. Spray broiler pan rack with cooking spray. Sprinkle salmon with lemon peel, salt and pepper. Place salmon on rack in broiler pan.

3

Broil with tops about 4 inches from heat 5 to 6 minutes or until salmon flakes easily with fork. Serve with sauce.

Skewered Cantaloupe

Sounds surprising, take a dare! Melon grills beautifully, and the minty sauce takes it to the next level. For a great dessert, serve it with big scoops of vanilla ice cream.

Ingredients

   
 

1 cantaloupe

1/4 cup butter

1/2 cup honey

1/3 cup chopped fresh mint leaves

Directions

   

1

Preheat grill for medium heat.

2

Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter or margarine with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.

3

Lightly oil grate. Place skewers on heated grill. Cook for 4 to 6 minutes, turning to cook all sides. Serve with remaining sauce on the side.

Tomato, Cucumber and Red Onion Salad

Ingredients

   
 

2 large cucumbers - halved lengthwise, seeded and sliced

1/3 cup red wine vinegar

1 tablespoon white sugar

1 teaspoon salt

3 large tomatoes, seeded and coarsely chopped

2/3 cup coarsely chopped red onion

1/2 cup chopped fresh mint leaves

3 tablespoons olive oil

salt and pepper to taste

Directions

   

1

In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

2

Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Txatziki Sauce

Ingredients

   
 

1 cucumber

1 cup plain yogurt

2 cloves garlic, finely chopped

1/4 teaspoon salt

1 teaspoon chopped fresh mint leaves

Directions

   

1

Peel the cucumber and cut in half lengthwise. Remove seeds using a spoon then grate the cucumber into a small bowl. Stir in the yogurt, garlic, salt and chopped mint. Chill for at least 30 minutes before serving to develop the flavor.


Tzatziki II

Ingredients

   
 

2 cups plain yogurt

2 cloves crushed garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup chopped fresh mint leaves

1 large cucumber - peeled, seeded and shredded

Directions

   

1

Use a cheese cloth to strain the yogurt over a bowl for 3 to 4 hours, until most of the water has drained.

2

Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours.

Watercress Melon and Almond Salad

Ingredients

   
 

3 tablespoons fresh lime juice

1 teaspoon white sugar

1 teaspoon minced fresh ginger root, or 1 T ginger mint

1/4 cup vegetable oil

2 bunches watercress, trimmed and chopped

2 1/2 cups cubed watermelon

2 1/2 cups ripe cantalope cubes

1/3 cup toasted and sliced almonds

Directions

   

1

In a large bowl, whisk together lime juice, sugar, and ginger. Gradually add oil and season with salt and pepper to taste.

2

Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates, sprinkle with sliced almonds and serve immediately.

Chicken Wings with Honey And Mint

Ingredients

   
 

3 pounds chicken wings

1 tablespoon minced garlic

2 tablespoons chopped fresh mint leaves

1 tablespoon butter

1 lemon, juiced

1/4 cup honey

Directions

   

1

Preheat oven to 375 degrees F (190 degrees C).

2

Place chicken in two 9x13 inch baking dishes. Blend garlic and mint leaves and spread mixture under skin of chicken pieces.

3

In a small saucepan, heat butter, lemon juice and honey over medium low heat; mix well. Brush warmed mixture all over chicken skin.

4

Bake for 1 hour, or until golden brown and cooked through (juices run clear). Brush again with honey mixture, and serve.

 

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