the mint from the garden

My mint is growing!  I think I am the only person i know who can actually kill mint.  I started this plot with a batch from the grocery store that I was keeping in a jar of water to keep fresh.  It rooted.  I planted it and I am so please.  Every time I walk out to the garden there is more.  I would much rather have lots and lots of mint instead of grass.

My Beloved believes the true use of mint is for mojitos.  They are a favorite.  And an easy recipe when you have mint.  We actually start with a simple syrup that the mint is infused in.  It makes life so much easier.

mojito

2 ounces mint infused simple syrup

2 ounces rum (we use dark, flavorful rum)

2 lime wedges

ice

soda water

Mix the rum and simple syrup together.  Squeeze in the lime.  Mix well.  Pour over ice in a large glass.  Add soda water.  Stir. 

Yum!

mint simple syrup

1 cup water

1 cup sugar

mint leaves, a handful (1/4 cup?)

Put the water, sugar, and mint in a pan.  Put the pan on the stove and bring to a boil.  Let boil one minute.  Remove from the heat and let sit for at least 30 minutes.  The longer it sits, the stronger the mint. 

Easter Bread

When I was a small person, I started baking bread.  I actually started baking the Easter Bread.  I think I was about eight.  I actually do not make it very often any more.  I usually make hot cross uns because I like those.  Small Mister calls them cookies which tells you how often we have them around here.  I sent off a box for Easter for him but did not get any "cookies" in there.  Maybe next year.

This year, we went camping with my Beloved's sister's family.  I decided to make the Easter Bread that I grew up with, with a few modifications, for everyone.  I would say it was a hit since this was the only picture I got of it.  It is based on the Parker House roll recipe.  The modification I make is sourdough and I do not scald the milk.  I knead the butter in instead of melt.  If you have any left over, it does make a very good sandwich too!

Easter Bread

sourdough starter

1 cup flour

3/4 cup water

1 cup milk

1/4 cup butter

3 tablespoons sugar

1 1/2 teaspoons salt

1 large egg

3 1/2 to 4 1/2 cups flour

In a large bowl, the night before, mix the starter, 1 cup flour, and 3/4 cup water.  Cover and let sit until bubbly.  Save out a couple of tablespoons for the next baking.

Mix in the milk, butter, sugar, egg, and 2 cups flour.  Stir well.  Let sit about 1 1/2 hours.  You want a really fluffy sponge, much like pancake batter.

Mix in the salt and 1 1/2 cups flour.  It works best if this dough is on the soft side so go gentle on adding extra flour.  Start kneading.  If it is too sticky, add flour slowly.  Knead the dough until soft and smooth.  

Cover and let rise until double.  It could take 1 1/2 hours or more depending on how cold your house is.  Ours is cold.  If you need to, you can punch it down and let it rise to double again, or shape it.  If you let it rise more, the keeping ability of the bread is better and the sourdough can become a stronger flavor.  I find it is the warmer rise that makes the sourdough strong.  Or very cold and long.

Shape the bread into a braid.  I braid my hair every day so this to me is just common knowledge but here is what you wish to do.  Divide the dough into three equal portions or as close as you can make them.  On a floured surface, roll out each portion into a snake.  I find it is easier to start in the middle and work my way to the ends.  It makes a smoother snake.  Each snake should be about the same length.  

Here is the tricky bit.  Lay the snakes next to each other.  You will actually get a smoother bread braid if you start from the middle.  I am better at showing someone how to do it then write it out so try the diagrams in the Tassajara bread book or look on youtube.  When you have finished one end, do the other.

Put the braid on a baking sheet covered with a silpat or parchment paper.  Cover and let rise again.

Preheat the oven to 350 degrees Fahrenheit.  Bake for one hour.

To make the bread fancy for Easter, I drizzle it with a glaze made of a powdered sugar, milk, and vanilla.  Just so good.

chocolate wafer cookies

Life has been crazy busy lately.  Work by its self has been over the top.  I come home, and there is much to do because we have been camping two weekends in a row.  It will be a bit quieter until mid May now.  Maybe.  I have to put the maybe in there because who knows what tomorrow will bring.

Through this craziness, I have wanted a chocolate wafer cookie.  Not too sweet chocolate cookie.  Something that will go well with tea.  I have been reading Short and Sweet by Dan Lepard.  He has a chocolate mint sandwich cookie that sounded like it would fit the bill.  I would just use what was in my kitchen, since I have not shopped enough, and leave out the frosting.  These were exactly what I wanted.  I might make them a bit thinner next time.  I may not.

chocolate wafer cookies

Note:  adapted from Dan Lepard Mint Cream Chocolate cookies

5 tablespoons butter, room temperature

1/3 cup dark brown sugar

1/3 ounces milk chocolate, melted (I would have used semi-sweet but this is what I had)

1 cup flour

1 tablespoons cocoa powder

1/8 teaspoon baking soda

1/8 teaspoon cream of tartar

Preheat oven to 350 degrees Fahrenheit.  Cover two baking sheets with silpat or parchment paper.

Cream butter and sugar together.  Mix in the chocolate.  Mix in the flour, cocoa powder, baking soda, and cream of tartar.

Roll a bit of dough into a ball.  Smash under a glass until about 1/4 inch thick.  You will make about 24 cookies.

Bake for 20 to 25 minutes.

Let cool a bit and then take off the baking sheets.  Raggedy edged but so lovely.

limeade

At MotoGp, food and drink were interesting.  I am not a soda person.  Water works well or tea.  We were carrying our own water but tea was hard to find.  I really do not like bottled tea.  We did happen upon limeade.  My Beloved wished to try so I said why not.  I do not care for lemonade but I did like the limeade.  Especially when it is hot, it just tastes more refreshing then water.  

We have been making it since we have been back.  I like it after my bicycle ride home from work.  It is nice how easy it is.  A lime, agave, filtered or bubbly water.  A bit of ice.  Life is good.

limeade

juice from one lime

1 to 3 tablespoons agave, to taste

flat filtered water or sparkling water

ice

Squeeze the lime into a glass, filtering out the seeds.  Add agave to taste.  Add ice.  Fill with the water of your choice.

So nice.

7 layer dip salad

This is one of our favorite salads in the last couple months.  I like seven layer dip but my Beloved is staying away from corn, so you have to find a gluten free, soy free, corn free chips.  I have found one we like but we do not buy them often because fast we go through them.  Putting seven layer dip on a bed of lettuce means we have the same flavors.  Their are times we use sour cream, other times we use thick yogurt.  It is just so yummy.  It fills the need for Mexican food without going out and I find it has more flavor then most seven layer dips.

seven layer dip salad

romaine lettuce

lady beans

grated cheese, we use Tillamock medium cheddar often but have used other cheeses too

guacamole

sour cream or thick unflavored yogurt.  Greek style works well here but there is a very thick goat yogurt we like.

salsa This takes the place of the olives and tomatoes.

In a bowl, put a layer of lettuce.  Add a couple scoops of beans.  Sprinkle with grated cheese.  Scoop guacamole on top.  Drop a scoop of sour cream.  Top with as much salsa as you like.

Enjoy!