YumSugar

Sink Your Teeth Into Blood-Orange Sorbet

YumSugar — Mon, 26 Oct 2009 16:15:47 -0700

Inspired by the vampire-themed party, I decided to make my own bloody, yet delicious, treat. With Halloween only a few days away, I pulled out the ice-cream maker and started on a blood orange and mint sorbet - a perfect treat for your fangtastic friends! Although the last time I made ice cream, I had a problem with curdling custard, making this sorbet was easier and much less risky.

I started with a mint-infused simple syrup. While it cooled, I pulled out my glass citrus press (just like my grandmother had!) and hand-juiced the blood oranges. Even with the manual juicing, the whole process is quite quick and in only a few hours, I had refreshing and flavorful sorbet. If you want to feed your vamp guests this sensational sorbet, keep reading.

Happy Hour: Kiwi Cobbler

YumSugar — Mon, 24 Aug 2009 16:00:42 -0700

Last week at the market, I spotted some New Zealand kiwis for a good price. I know they're not local and organic, but they simply looked too plump and verdant to pass up, so I bought a ton. And, when life handed me a bunch of kiwis, what did I do? Make a kiwi cobbler, of course.

I'm a sucker for muddled fruit cocktails, and this one from Boston fine-dining institution Radius is no exception. I love how fresh it tastes with one whole kiwi, torn mint, and a splash of seltzer. Make it in a minute when you read more

Happy Hour: Mo'Gingerito

YumSugar — Wed, 29 Jul 2009 16:20:09 -0700

Waiting for a table at a Caribbean joint a few weeks back, my friends and I were enchanted - possibly a bit too enchanted - by the ginger mojito on the cocktail menu. Fresh and crisp like the traditional rum drink but with a kick of aromatic ginger to balance the tang of the lime and the coolness of the mint, these mo'gingeritos were so good, I had to replicate the recipe.

While I have no idea how the restaurant made its cocktail, my at-home version tasted remarkably similar. So get gingery at your next Summer soiree with this delicious recipe

Happy Hour: Watermelon-Tequila Cocktails

partysugar — Fri, 24 Jul 2009 16:00:45 -0700

Since today is National Tequila Day (cheers!), I thought I'd share my latest obsession with you. While I'm a huge fan of the classic margarita combination of tequila and fresh-squeezed lime juice, it pales in comparison to the delightful pairing that is watermelon juice and tequila. I'm so crazy about this dynamic duo that I've already made three different cocktails with it. The one seen here - my current fav - is a mixture of watermelon, tequila, mint, blueberries, and lime juice. With its sweet, minty flavor, refreshing thirst-quenching quality, and beautiful blushing color, this cocktail is almost perfect. I say almost because it's far too easy to drink. A problem that's quickly solved with a generous float of tequila. To get the party, or the weekend, started, make this drink tonight

Pop Goes the Peach

YumSugar — Mon, 29 Jun 2009 16:15:37 -0700

With the overpowering aroma of stone fruit at the farmers market and a particularly warm weekend, I decided it was the ideal time to make one of my favorite summertime obsessions: Popsicles. To keep it simple and showcase their pure deliciousness, I pureed peaches with tart lime juice and refreshing, home-grown pineapple mint. Because the peaches are perfectly ripe and juicy, you hardly need any sugar to sweeten the pops. If you aren't a peach person, consider another in-season fruit, like plums, cherries, or strawberries. Popsicles are irresistible on hot days, and the only way to beat the next heatwave is to keep reading.

Yummy Links: From Grant Achatz to Top 10 Lists

partysugar — Fri, 05 Jun 2009 06:50:28 -0700

An inside look at Grant Achatz's yet-to-be-released memoir. - Eater
Be inspired by a gorgeous Pucci-esque dessert bar- Hostess With the Mostess
Did you know mint is a widely used ingredient in Italian cooking? - Serious Eats
Before the season ends, you must make this strawberry dumpling. - Gourmet
Love it or hate it: Sir Francis Bacon Peanut Brittle? - Eat Me Daily
Serve a grilled vegetable sandwich with egg salad and bacon at your next brunch. - Chow
Has Twitter killed the fast food restaurant industry? - The Feedbag
Be sure to check out this hilarious list of the Top 10 Top 10 Food Lists. - Endless Simmer

Source

Summer Fruit Salad: Simple to Make, Easy to Enjoy

YumSugar — Tue, 26 May 2009 16:00:31 -0700

Now that Summer's officially started, head to the picnic grounds and fire up the grill for some succulent pork burgers. If you've already got burger patties to transport, opt for an easy-to-pack fruit salad for dessert.

This versatile, naturally sweet salad makes the most of Summer's beloved fruits. The addition of refreshing mint lends a cooling, clean finish to the salad. I tossed together blackberries, green grapes, and peaches - but use whatever fruits you have on hand for a delightful end to any meal. See the 10-minute recipe when you read more.

Summer Fruit Salad With Mint Sugar
From Gourmet

Ingredients

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups)

Directions

Pulse mint and sugar in a food processor until finely ground.
Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
Let stand 5 minutes before serving.

Makes 6 servings.

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Come Party With Me: Bachelorette - Menu

partysugar — Tue, 12 May 2009 09:00:01 -0700

While the bridal shower was sunny and sophisticated, my friend Ronda's bachelorette will be fantastical and fabulous. Since she's a huge fan of belly dancing, the maid of honor has chosen this sensual dance to serve as the party's theme. Ronda's girlfriends are invited to a belly dancing class complete with Mediterranean nibbles. After the class, everyone will head to a local hookah bar to practice their newfound talent. I'm planning the menu; it will be a spread of delicious appetizers. In between songs, the girls can snack on mini Mediterranean pitas topped with hummus, tapenade, or pesto.

Crisp Turkish cigars are filled with tangy feta cheese. Flatbread squares with mint and ground lamb are hearty and scrumptious. When skewered on rosemary springs and served with a garlicky mint sauce, shrimp is irresistible. To check out these recipes that are perfect for any backyard bash, read more.

Mediterranean Pitas
From Everyday With Rachael Ray

Ingredients

16 mini pita pockets, about 2 1/2 inches in diameter
1/4 cup extra-virgin olive oil
1/2 pound each hummus, tapenade, pesto, sun-dried tomato spread, black bean dip and spreadable goat cheese
Olives, for garnish
Paprika (optional)

Directions

Preheat the broiler. Split each pita pocket in half, forming 32 disks total.
Place the disks, cut side up, on a baking sheet and brush with the olive oil. Place under the broiler and cook until golden and crisp, about 3 minutes. Let cool.
Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.

Serves 8.

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Turkish Cigars
From Food & Wine

Ingredients

14 ounces feta cheese
2 large eggs, beaten
1/2 cup finely chopped mixed herbs, such as mint, flat-leaf parsley and dill
Salt and freshly ground pepper
16 sheets phyllo dough
6 tablespoons unsalted butter, melted

Directions

Preheat the oven to 350°. In a medium bowl, blend the feta with the eggs and the mixed herbs and season with salt and pepper.
Have 2 large baking sheets ready. Work with 2 sheets of phyllo at a time, keeping the remaining sheets under a damp towel. Set 1 sheet of phyllo on a work surface and brush with some of the melted butter. Press a second sheet of phyllo on top. Cut the phyllo lengthwise into 4 even rectangles.
Spread 1 tablespoon of the feta cheese and herb filling along the short end of one of the phyllo rectangles, leaving about 1/2 inch on each side. Roll up the phyllo, neatly tucking in the ends one-third of the way up to enclose the filling, then continue to roll up the phyllo with the sides open.
Transfer the rolled-up cigar, seam side down, to a large baking sheet and brush with more of the melted butter. Repeat with the remaining phyllo dough and feta cheese and herb filling.
Bake the cigars for about 30 minutes, or until they are golden brown and crisp; switch the baking sheets halfway through for even browning. Serve the cigars hot or at room temperature.

Makes 32 cigars.

Make Ahead: The cigars can be assembled up to 4 hours ahead. Cover them with plastic wrap and refrigerate. Bake the cigars just before serving.

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Flatbread Topped with Mint, Feta, and Lamb
From Martha Stewart

Ingredients

For the flatbreads
1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope)
2 cups warm water
2 tablespoons extra-virgin olive oil, plus more for bowl
1 tablespoon sugar
1 teaspoon coarse salt
4 1/2 cups bread flour, plus more for surface
For the topping
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
6 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices, and rinsed well
16 scallions, thinly sliced
Coarse salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint, plus more for garnish
1/2 pound ground lamb
1 cup (8 ounces) crumbled feta cheese

Directions

Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).
Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.
Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.
Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.
Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered.
Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper.
Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.
Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick slices, and serve immediately.

Serves 8-10.

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Skewered Rosemary Shrimp with Mint Pesto
From Bon Appétit

Ingredients

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

Directions

For mint pesto: combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth.
Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
For shrimp: preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.
Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Makes 24.

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Happy Hour: Lemon Mint Julep

partysugar — Fri, 01 May 2009 16:00:42 -0700

Sometime last week, I came to the realization that I've never had a mint julep. I decided immediately to mix up a round of cocktails. To be authentic, I wanted to serve the icy drink in silver mint julep glasses. However, finding the glasses is not easy. I searched ShopStyle. I called Williams-Sonoma, and Sur la Table. I texted my bartender buddies. To no avail. I couldn't find mint julep glasses anywhere!

Since the vessel does not affect the flavor of the drink, I made it anyway. I'm relieved I did because this classic cocktail is fantastic. With its crushed ice, fragrant mint leaves, zesty lemon syrup, and potent Bourbon, it's surprisingly refreshing and fun to drink. I highly recommend you make one to celebrate the Kentucky Derby.

If your heart is set on serving the concoction in the traditional glass, Stephen Liles, bartender at San Francisco's Boulevard restaurant, told me he got his from a local florist. To look at the recipe, read more.

Lemon Mint Julep
From Martha Stewart

Ingredients

17 lemons
3 1/2 cups sugar
32 sprigs mint
Crushed ice
3 cups Kentucky bourbon

Directions

Squeeze 16 of the lemons, reserving the rinds and juice.
In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Add the lemon rinds*, and cook over medium heat until the liquid becomes syrupy, about 15 minutes. Remove from heat, and let stand until room temperature.
Remove, and discard lemon rinds. Stir in the lemon juice, about 4 cups.
Spread remaining 1/2 cup sugar on a small plate. Cut the remaining lemon into quarters.
Rub the wedges along the rims of 16 mint-julep cups or tall glasses, and invert the glasses in the sugar to create a sugared rim.
Crush a few mint leaves into the bottom of each glass with a muddler or the back of a wooden spoon.
Fill each glass with ice, and pour 1/2 cup of lemon syrup in each glass. Top off with about 1 1/2 ounces of bourbon per glass. Garnish each glass with a fresh sprig of mint.

Makes 16.

*Be sure to remove the stickers from the fruit before adding to the syrup.

I made 1/4 of the recipe. I used the juice from four lemons and combined 3/4 cup each of sugar and water to make the syrup.

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Fast & Easy Dinner: Warm Chorizo, Potato, and Mint Salad

partysugar — Fri, 17 Apr 2009 08:00:26 -0700

Give the classic combination of meat and potatoes new meaning with this Spanish-inspired dinner recipe. It combines boiled fingerling potatoes with spicy chorizo and a tangy, fresh mint sauce.

Serve with a glass of Spanish wine and a chunk of crusty bread for mopping the delicious dressing. To have this meal on the table in under 20 minutes, you'll need the recipe, so read more.

Warm Chorizo, Potato, and Mint Salad
From The Nest

Ingredients

1 1/2 tablespoons sherry vinegar
2 teaspoons lemon juice
1 garlic clove, crushed
1 teaspoon Dijon mustard
large pinch of sugar
1/4 cup extra virgin olive oil
1 large handful mint, finely shredded
1 pound 2 ounces waxy potatoes, such as fingerling, washed but not peeled, sliced 3/4 inch thick
1 chorizo sausage, cut into 1/2 –inch cubes

Directions

First, make the mint dressing: Mix the vinegar, lemon juice, garlic, mustard, and sugar together in a small bowl, then whisk in the oil. Stir in the mint and set aside for the flavors to infuse.
Cook the potato slices in a saucepan of salted boiling water for 12 minutes, or until tender. Drain well.
While the potato is cooking, put a lightly oiled frying pan over medium-high heat and cook the chorizo for 10 minutes, or until crispy, stirring now and then. Remove and drain on crumpled paper towels.
Put the chorizo in a serving bowl with the warm potatoes and the dressing. Toss together gently, then season to taste and serve.

Serves 4.

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