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RECIPES • Desserts and Drinks  Desserts
Apples with Sweet Cicely Ingredients: 1-1/2 lbs. cooking apples sugar to taste 2 teaspoons chopped sweet cicely Directions: Peel the apples, cut out the cores and cut into slices. Put them in a heavy pan with enough water to cover the bottom. Add some sugar, depending on the sweetness of the apples, and cook slowly with the lid on until they are soft. Stir in the sweet cicely and leave to cool. Alternatively, the apples can be strained or put in a blender if a smooth pureé is preferred. Serve cold with whipped cream. Red Currant Snow with Mint Ingredients: 2/3 cup heavy cream 2 egg whites 2/3 cup unflavored yogurt 2 tablespoons sugar 4 cups red currants or blueberries 2 tablespoons chopped mint Directions: Whip the cream until thick but not dry. Beat the egg whites until stiff. Beat the yogurt until smooth. Mix the egg whites and then the yogurt into the cream, folding them in lightly. Stir in the sugar. Wash and drain the red currants or blueberries. Pull the berries off the stalks and fold into the cream. Stir in the chopped mint and serve soon after making. Frosted Mint Leaves Ingredients: 3 dozen large fresh lemon balm leaves 1 egg white superfine granulated sugar Directions: Select perfect lemon balm or other mint leaves. Wash leaves carefully, then gently pat dry on paper towels before using. In small bowl, beat egg white with a fork only until it starts to foam. Spread a thick layer of sugar on a piece of waxed paper. Using a small pastry brush, lightly coat both sides of one leaf at a time with egg white. Gently dip each side of the leaf in the sugar, lifting the waxed paper to help pour sugar over the entire surface of each leaf. (continued on next column) |
Frosted Mint Leaves Directions: (continued) Set aside to dry on waxed paper at room temperature, about 2 hours. Leaves will keep, between sheets of waxed paper, for up to a week if refrigerated in an airtight container. Use frosted leaves to decorate desserts or drinks, or enjoy them as a natural after-dinner mint. Other edible leaves and flowers such as lemon verbena, violets and roses may be treated in the same way. Yield 36 leaves.  Drinks
Apricot Mint Cooler Ingredients: 6 fresh mint sprigs, chopped 1-1/3 cups boiling water 3 tablespoons sugar 2 (12 oz.) cans apricot nectar 1/2 cup lemon juice 1/4 cup lime juice Directions: Combine first 3 ingredients; stir until sugar dissolves. Cover and let stand 1 hour; strain, discarding mint. Add nectar and juices; chill. Yield: 5-1/3 cups. Evelyn Weisman Rose Hip Drink Ingredients: 1/4 lb. rose hips peel of 2 large cooking apples 3-3/4 cups cold water sugar or honey to taste Directions: Chop the rose hips coarsely. Put them in a saucepan with the apple peel and cover with the water. Bring slowly to the boil and simmer for 30 minutes. Strain, add a very little sugar or honey to taste, then cool and chill. Makes 4 small glasses. Tomato Juice with Basil Ingredients: 2 lbs. tomatoes 2 tablespoons chopped basil 2 tablespoon lemon juice Directions: Wash the tomatoes and cut them into quarters. Put them through a juice extractor. Stir the chopped basil into the tomato juice. Add the lemon juice and chill for 2 hours before serving. Makes 4 small glasses. |
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