Though not as decadent as some other Say It With Cake creations, the clever combination of blackberries and mint is cool and refreshing, and doesn't take a whole lot of effort to whip up.
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Mint extract is fine and dandy, but there is nothing like cooking and baking with fresh mint leaves—especially in spring. The leaves are chockfull of aromatic oils that pair perfectly with lemon and decadently with chocolate. Also try it with fruit: strawberries now, and melon, blueberries, and raspberries later in the season.
The secret to this free-form strawberry tart flavored with thyme and drizzeled with a mint syrup? Underripe strawberries. They release less water while baking, but the added flavors ensure the final tart is nice and sweet.
Though the version at McDonald's is a bit of a dissapointment, something about Shamrock Shakes captivate me—perhaps I'm just sucker for marketing and/or alliteration—which is why I wanted to make a Shamrock Shake that would live up to the minty goodness I had built up in my mind.
I'm pretty adept at making semifreddos, granitas, and all kinds of hand-stirred frozen desserts, but before I even started experimenting with those, I filled the chilly dairy void in my menu with all kinds of wacky panna cotta. Here's one great example.
Sure, you've seen mint and chocolate combined before. But the meeting of slightly bitter cocoa cookie and leafy, grassy cream steeped with a generous bundle of real mint leaves is pretty special.
This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker.
If you're planning to serve grilled or roasted lamb for Easter dinner, skip the neon green, store-bought mint jelly and whip up this simple homemade version. Mildly sweet and pleasingly tart, it bursts with fresh mint flavor.
As Girl Scout Cookie Week draws to a close, let's talk about leftovers. Maybe you went a little milkshake crazy, or maybe you were guilted into buying an extra four boxes that you don't dare open, lest they be gone by tomorrow. Girl Scout cookies are a little like tribbles. Cute and fun in small batches, but downright dangerous if they linger.
Few things can put me in the holiday spirit as quickly as a mint chocolate one-two punch. While Holiday Peppermint 'Crack' delivers on the flavor combo, sometimes you want a lot more chocolate. Recently when I was chatting with Serious Eater CityMinx about favorite homemade desserts she raved about mint sticks—a triple-layer, intensely chocolatey fudgy brownie bar—and very kindly offered to share her grandma's recipe.
This past Girl Scout Cookie season I had the foresight to stock my freezer with a few extra boxes of Thin Mints to enjoy once the troops had retired from cookie selling to lanyard making and nature hiking. Unfortunately self-control failed me and the stash didn't last quite as long as anticipated. Instead of waiting months for the return of these beloved mint chocolate cookies, I turned to Stacy Adimando's The Cookiepedia, where she was kind enough to include a recipe for Mint Thins, a pretty spot-on interpretation of the Girl Scout classic.
Granitas are light, bright, ridiculously refreshing, and essentially a fluffier, flakier sibling of slushies. With all the mint lying around my kitchen during spring and summer, a mint granita was a no-brainer. To give it some depth, I added green chiles–the two go surprisingly well together. The spicy kick harmonizes with mint's bright notes, and the verdant green flavors bring out mint's grassy elements.
The mint julep is a brilliant cocktail, a study in contrasts. There's mint of course, flighty and effervescent. And there's bourbon, robust and complex and just a tad sweet—like a half-deserved slap from a comely Southern belle. There's nothing else to muck up the duet, save some crushed ice and a sprinkle of sugar. This ice cream follows the same principles to minty, bourbon-y nirvana.
My favorite ice cream of all time is Mint Chocolate Chip—it always has been, always will be. And when blended into a shake with a heavy-handed dash of malt powder, I'm in heaven. It's my version of a gourmet Shamrock Shake, that amazing blend of frozen vanilla soft serve, peppermint flavoring, and green dye at select McDonald's during St. Patty's time. So when I recently stumbled upon a tin of bright green Mint Chip Maltballs at Dean & Deluca, I was ecstatic.