MINT RECIPES

These are the 4 things to make mint tisane see recipe below.

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Mint Tisane, otherwise known as the delicious and cheap-if-it's-in-your-garden Fresh Mint Tea

Clean several sprigs of mint. Put into a teapot or a large glass measuring cup. Pour just-boiled water over mint, let steep 3 or so minutes, drain through small tea strainer. Drink hot or chill first. Options: you can add honey or sugar if you want a sweeter taste. You can also mix this 1/2 and 1/2 with lemonade. Fresh mint tea tastes different than tea made with dry mint leaves.

QUOTE
"I must....descant a little upon the mint-julep, as it is, with
the thermometer at 100 degrees F., one of the most delightful
and insinuating potations that ever was invented, and may be
drunk with equal satisfaction when the thermometer is as low
as 70 degrees."
Captain Frederick Marryat
From his diary while traveling in the South (1838)

Mint Julep
From about.com

2 teaspoons sugar
2 teaspoons water
6 to 8 mint leaves
1/2 cup finely crushed ice
2 ounces Bourbon

PREPARATION:
Chill a silver tumbler or julep mug. Add to chilled mug the sugar, water, and mint leaves. Using a spoon, crush mint gently. Add a scant 1/2 cup of finely crushed ice; pour Bourbon over the ice. Do not stir, but let stand a few minutes until the mug is frosty.

Lettuce, Arugula, and Mint Salad

2 1/2 tablespoons Sherry vinegar or white-wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
about 10 cups salad greens
1 large bunch arugula, coarse stems discarded and the leaves rinsed and spun dry
1 bunch worth of mint leaves, rinsed and spun dry

In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the greens with the dressing. Serves 6-8.

Mint Feta Greek Sandwich Spread, inspired from Chow.com

Crumble 8 ounces feta into the bowl of a food processor fitted with a blade attachment. With the motor running, stream in 3 tablespoons olive oil. Add 4 teaspoons minced fresh mint, 1 teaspoon lemon zest (from 1 medium lemon), and 1/2 teaspoon freshly ground black pepper and pulse to combine

Garlic Mint Yogurt Spread, inspired from Chow.com

Combine 3/4 cup packed fresh mint leaves, 1/2 cup plain Greek yogurt, 1 medium coarsely chopped garlic clove, 1 teaspoon freshly squeezed lemon juice, and 1/4 teaspoon kosher salt in a food processor fitted with a blade attachment and process until smooth

MINTED COUSCOUS WITH CURRANTS AND PINE NUTS

2 14 1/2-ounce cans low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups couscous
1/2 cup dried currants
1/2 cup pine nuts, toasted
4 green onions, thinly sliced
1/4 cup minced fresh mint
2 tablespoons minced fresh dill

Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let
stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions,
mint and dill; stir to blend. Season with salt and pepper.

Serves 8. adapted from Bon Appétit

BOW TIES WITH PEAS, LEMON, AND MINT

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated Parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves

In a saucepan cook shallot in butter over moderate heat,
stirring, until softened. Add lemon juice and wine or
vermouth and boil liquid until reduced to about 2
tablespoons. Stir in broth and boil liquid until reduced to
3/4 cup. Add cream and boil liquid until reduce to 3/4 cup.
Stir in peas, zest, and Parmesan and cook sauce until peas
are heated through.

While sauce is cooking, in a kettle of salted boiling water
cook pasta until al dente and drain well. In a serving bowl
toss pasta with sauce and mint.

Serves 2.

Gourmet June 1994

Tabbouleh from Joy of Cooking

Combine in a large bowl:
1 cup medium bulgur
2 cups boiling water
Cover and let stand for 30 minutes. Drain in a sieve, pressing with the back of a large spoon to remove the excess moisture, and return to the bowl. Add:
4 large ripe tomatoes, finely chopped
1 cup chopped parsley sprigs
1 cup chopped soup celery
1 cup packed mint sprigs, chopped
1 bunch scallions, finely chopped
1 medium onion, finely chopped
Stir in:
1/2 t allspice, optional
1/2 t salt
1/4 t black pepper
Whisk together:
1/3 C fresh lemon juice
1/3 C olive oil (extra virgin)
add to the bulgur and toss to coat. Serve at room temperature