Diane asked, "Just curious ~ what is one (or more!) of your fave ways to use your mint jelly",
So let me count the ways: 1. on toast 2. as a glaze for chicken and pork chops 3. as a condiment for lamb 4. on a cold meat sandwich, especially post-Thanksgiving turkey 5. as a de-glazing sauce 6. on brie cheese baked in a puff pastry crust 7. peanut butter and jelly sandwich 8. on a grilled cheese sandwich 9. on vanilla ice cream 10. on steamed carrots 11. as a dip for won tons 12. as a dip for grilled sausage bites 13. on warm biscuits with breakfast 14. glaze for chicken wings 15. spread on cornbread 16. with cream cheese on a bagel 17. on pancakes 18. on a Dutch Baby (see earlier post) 19. in hot tea 20. put into the center of cupcakes 21. mixed with greek yogurt as a vegetable dip 22. on top of cheesecake 23. as a glaze for shrimp 24. between layers of a chocolate cake 25. and right off the spoon
Have you been following all the controversy with Pinterest? To pin or not to pin.
Just letting everyone know this is a pin friendly blog, so pin anything on my blog that you like.
And back to what's going on..
Already this year, I have a bumper crop of mint. I am so glad that I contained the two that I planted as it is a crazy invasive plant. Where I live it is a joke that if you have mint growing on your property the best way to get rid of it is to move.
So, with this much mint it is a good thing that I love to make jellies. For the Mint Jalapeno jelly that I made today, I used my chocolate mint. The aroma of this mint incredible and made into an excellent jelly.
Jalapeno Mint Jelly
2 cups fresh mint, finely chopped (reserve 1/3 cup) 1 1/2 cups water 3 1/2 cups sugar 3/4 cups apple cider vinegar 2 tablespoons fresh lemon juice 3 jalapeno peppers, finely chopped 1 envelope liquid fruit pectin
Combine 1 2/3 cup mint and water, bring to a boil. Cover and let mint steep for 30 minutes. Strain this liquid through a fine sieve and press mint to release as much liquid as possible. Set aside the liquid and discard the mint leaves.
Combine reserved mint, jalapeno peppers, sugar, vinegar, lemon juice, and mint liquid into a large stainless steel pan. Bring to a boil and stir constantly for 15 minutes.
Add liquid pectin and continue to cook over high heat at a boil for another 10 to 15 minutes.
Pour into hot sterilized jars and place in hot bath for 10 minutes. Remove jars and allow to cool
Did you grow up loving a particular food but the family you married into somehow never acquired the taste for it?
That's how it is with me and the Dutch Baby. I love Dutch Babies but my family calls it revolting.
So, I needed to come up with a recipe for one and while I was at it, a healtier and lower calorie version.
A Dutch Baby is kind of cross between a pancake and popover that is slightly sweet. It is something I prefer to pancakes with (revolting) heavy syrup. My favorite topping for a Dutch Baby is freshly grated lemon rind and a sugar substitute like Splenda. Orange zest is also good and a Dutch Baby can also be topped with fruit. For this single version, I use an 8" cast iron skillet. A true Dutch Baby uses a considerable amount of butter but I cut the butter back to the bare minimum. The full butter version is better but I think this is a good compromise.
Now, this is what I call comfort food.
Dutch Baby for One
1/2 Tablespoon butter 1 egg (at room temperature) 1/3 cup milk (at room temperature) 1/3 cup flour dash of salt 1/2 teaspoon vanilla extract sprinkle of cinnamon sprinkle of nutmeg
grated lemon rind sugar, sugar substitue or powdered sugar
Eggs and milk should be at room temperature or the Dutch Baby will not puff when baking. It deflates quickly after taking out of the oven and when topping with lemon and sugar.
Put the butter in the cast iron skillet. Place the skillet in a cold oven and set baking temperature to 450 degrees. While the skillet is heating and the butter melting, mix up the Dutch Baby batter.
Beat egg with a fork until frothy. Add milk, flour, salt, vanilla, cinnamon and nutmeg. Mix to combine but don't over beat the batter. This batter will be thin and runny.
When oven has reached 450, carefully remove skillet and swirl butter to coat the surface of the skillet. Butter will be a deep brown color but not burnt.
Pour batter into hot skillet and return to oven.
Bake 10 to 12 minutes until golden brown.
Top with lemon zest and sugar. Cut in wedges, serve immediately and enjoy.
The turf wars have begun and it's a battle to claim the highly coveted wicker bench territory. To the victor belongs the best spot for soaking up some sun. Have a great weekend and hope you can catch some sun too.
**added note - this is just a harmless form of lizard wrist wrestling - the loser wasn't dinner**