The Wisconsin Mint Industry
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Mint
– Positively Good Eating!
1/3 cup loosely packed fresh mint leaves, rinsed, chopped fine
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
1 cup heavy cream, chilled
9 oz. package of chocolate wafers
mint sprigs, for garnish
In a large bowl, combine the mint leaves, sugar, cocoa powder, and cream. Beat the mixture until it holds soft peeks and spread about 1 teaspoon of it on one side of each wafer. On a platter, sandwich the wafer together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely. Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight. Cut the cake diagonally into ¾ inch thick slices and serve it garnished with mint sprigs.
1/3 cup sugar
1 cup fresh lemon juice
1 cup packed fresh mint leaves, rinsed
In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender puree the mint with the syrup, transfer the mixture to a shallow metal pan and free it, stirring and crushing the lumps with a fork every 30 minutes for 2 to 3 hours or until the mixture is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it in chilled goblets. Makes about 3 cups.
4 cups of water
1 – 12 oz. package of fresh or frozen cranberries
1 cup fresh mint leaves
½ cup sugar
mint sprigs, for garnish
Combine 4 cups of water and cranberries in a medium saucepan and bring to boil. When cranberries begin to pop, reduce heat to low, cover and simmer mixture until cranberries are very tender, about ten minutes. Place the 1 cup of mint leaves in a pitcher or coffeepot. Set fine strainer on top of the pitcher. Pour cranberry mixture into strainer, pressing on solids to extract as much juice as possible; discard solids. Add ½ cup sugar to pitcher; stir until sugar has dissolved. Refrigerate mixture until cold. Garnish with mint sprigs and serve.