Refresh with Mint-Infused Recipes


| 6/30/2015 10:34:00 AM


Tags: mint jelly, mint tea, Foraging, Lyndsay Mynatt, Washington,

 water mint

What is the association of mint and lamb? The past months have been a creative process of discovering how to cook lamb meat since the fall’s harvest (read From Farm to Table: The Sacrifice of Eating Meat to hear more about our experience.) In researching recipes, the reoccurring theme is lamb and mint. Is it the overlap of season, to help mask the strong flavor, or a digestive aid? The case was inconclusive, but my taste buds agree that mint and lamb simply belong together.

Mentha aquatica, water mint, grows wild behind my house. It will truly be a culinary pairing as the lambs grazed in the same field--mint infused lamb? To add sophisticated flavor, I plan on serving the savory meat with mint jelly. The following recipe is from the Ball Blue Book guide to preserving.

Mint Jelly

Yield: about 4 half-pints

Ingredients

• 1 cup firmly packed mint leaves
• 1 cup boiling water
• 4 cups apple juice
• 2 tbsp lemon juice
• 3 cups sugar
• Green food coloring (optional)

slywlf
8/9/2015 2:28:31 PM

The second recipe has me puzzled - unless there is a "black mint' teabag I have never heard of this sounds like regular iced tea with no mention of mint. I have made mint iced tea using both garden mint and mint tea bags but • 6 tea bags (Green or Black) sounds like regular tea to me. Or am I missing something?





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