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It's summer, and what better way to beat the heat than with the refreshing flavor of mint?
Although not an exotic flavor by any means, mint remains one of the most versatile and under-appreciated flavors of our time. It graces desserts, ice cream flavors, breath mints, toothpaste and floss, and commonly finds its way to our plates as a fragrant garnish.
This highly versatile herb holds far greater culinary potential than a mere sprig of garnish. It forms the perfect compliment to any dish but works its magic on the light flavors of summer. Mint has the ability to lift and accentuate flavors in not only desserts, but also drinks, sauces and even main course meals.
Menthol, one of the most common essential oils in mint, is valued for its medicinal properties. It soothes the lining of the digestive tract and has long been considered a cure to stomach ailments in the form of peppermint tea. Menthol vapor rubs are often used to clear nasal, sinus and chest congestions.
To experience mint's cooling touch, head to your nearest grocery store and pick out a fresh bundle of mint. Or better yet, grow your own mint in either a small indoor pot or a small section of your garden. This hardy plant tolerates a wide range of conditions and is available year round, but peaks in the summer. Look for crisp, evenly-colored leaves with minimal discoloration at the stems when purchasing. They can be stored for a few days rolled in a damp paper towel.
Start off with an easy favorite: infused dairy toppings with a light mint flavor. This can be achieved by simmering a small amount of sugar and water with a few leaves of mint to create a refreshing mint syrup. Fold into either whipped cream or a lightly beaten yogurt mixture for a delightful cool that perfectly matches a heavier, richer dessert such as a dark chocolate brownie. A dollop of this same mint topping also blends effortlessly with fruit salads, cobblers or pies.
Not satisfied with the light, cooling flavor of mint? Put a heavy twist on the classic lamb-and-mint-jelly combination by replacing it with a hearty mint walnut pesto. This rich blend of mint, walnuts, extra-virgin olive oil and feta cheese only bears slight resemblance to its more common basil pesto cousin. It also adds a definite kick to pork chops as well as a splash of color. Plus, making your own pesto is the sign of a savvy chef and food lover.
Why not make the beloved mint julep for a hot summer day? Dissolve sugar in a bit of bourbon. Add mint leaves and bruise gently with a wooden spoon or muddler. Finish the drink with additional bourbon, ice and a garnish of mint. Insert a small straw deep into the ice to force drinkers to bury their noses in the fragrant mint when sipping.
Not a huge fan of mint juleps? Make your drink of choice a mint iced tea. Tear a few mint leaves into a green iced tea and strain before serving. The cool aftertaste of menthol combined with the ice-cold temperature of the drink play off one another, creating a minty explosion on your tongue.
To add this delightful cool to your food, create a vinaigrette of tomatoes, shallots, lemon, sherry vinegar and mint. Use this sauce copiously while grilling anything from salmon to swordfish or zucchini to pineapple. It balances the smoky flavor and brings a refreshing cool to summer grilling. Feel free to enjoy a tall glass of mint iced tea or an aromatic mint julep during your grilling excursions.
So what are you waiting for? The mint won't pick itself.
Tammy Ho is a guest columnist filling in for Bach Bui. He will be back next week.
Whipped Mint Yogurt Ingredients 1/2 cup water 1/4 cup sugar 1 cup loosely packed mint leaves 1 cup heavy cream 1 cup full-fat Greek yogurt 1 teaspoon vanilla extract Mint springs, for garnish
Directions Simmer the water and sugar in a small saucepan until the sugar is dissolved. Add the mint leaves, and simmer for an additional two minutes, then remove from heat, cover, and let it stand for five minutes. Strain and chill the syrup.
In a bowl, whip the syrup and cream until stiff. In another bowl, whip the yogurt until smooth, and fold it into the cream mixture.
Mint Julep Ingredients 1/2 teaspoon superfine sugar 1/2 ounce bourbon, plus 2 ounces 8 to 10 mint leaves 2 cups crushe dice Sparkling water, as needed 1 lemon twist 1 mint sprig, for garnish confectioner's sugar, for garnish
Directions In a 12-ounce glass, dissolve sugar in 1?2 ounce of bourbon. Add mint, and bruise gently with muddler or wooden spoon. Fill the glass 2/3 full with crushed ice, and mix gently. Add more ice and the remaining bourbon. Top with sparkling water, and stir. Rub rim of glass with lemon twist, squeeze mint sprig slightly, and insert the stem into ice. Dust top of drink with confectioners' sugar. Insert two straws into the ice so the drinker must bury his nose in the mint in order to sip the drink.
Mint Vinaigrette Ingredients 1 beefstrak tomato, minced 2 shallots, peeled and minced 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh mint leaves 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon sherry vinegar
Directions Combine all the ingredients, and lightly toss. Cover, and refrigerate until use.
Mint Walnut Pesto Ingredients 2 tablespoons walnuts 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh flat-leaf parsley 1 ounce crumbled feta cheese, about 1/4 cup 1/2 clove garlic, smashed 1/2 teaspoon kosher salt 1/4 cup extra-virgin olive oil
Directions In a food processor, puree the nuts, mint, parsley, cheese, garlic and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to three days.
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