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SUMMER BERRY MOJITO
1/2 lime, juiced
1 tsp. Summer Berry Fruit Dip Mix (or white sugar)
fresh mint leaves
1 oz. rum
Raspberry Ginger ale
Rim a glass with Mojito Rim Trimmer. Mix together lime juice and Summer Berry in the bottom of the glass. Add mint and crush it with the back of a spoon. Stir in rum and ginger ale.
CHIPOTLE & ROSEMARY SWEET POTATO FRIES WITH CURRY GARLIC MAYO1 sweet potato, cut into french fry-size pieces
olive oil
Chipotle Chili Powder
fresh rosemary
garlic mayonnaise (or just add some crushed garlic to regular mayo)
Curry Dip Mix
Arrange sweet potato on a tinfoil-lined baking sheet. (I used a frying pan that can go on the barbeque.) Drizzle with olive oil, chipotle powder, and pieces of rosemary. Bake at 375 for 30 minutes, or put on the barbeque for about 20 minutes. Combine mayo with Curry Dip Mix and serve with fries.
CHOCOLATE MINT SOUFFLÉ (from this website; I've included the full recipe, but I only made a half-batch because I have a 4.5" springform pan)
6 oz. butter
1/2 c. (gently packed) fresh chocolate mint or peppermint leaves
12 oz. semi-sweet bakers chocolate
6 large eggs
6 tbsp. sugar
Grease a 9" spring form pan with butter and then coat with flour, shaking off excess. Wrap pan in tinfoil and set it in another baking dish.
Melt butter in saucepan along with mint leaves. Let the mint steep in the butter for about half and hour. Squeeze mint leaves and pour butter into a mixing bowl. Add chocolate to the saucepan and hold over a larger saucepan filled partially with boiling water to create a double-boiler. Stir chocolate until it melts, then pour into the mint butter.
Beat eggs and sugar for 10 minutes. (They should be very fluffy.) Slowly stir them into the chocolate mixture and mix well. Pour batter into spring form pan and fill the outer baking dish with water so that it comes up about 1/2" on the spring form pan. Bake at 350 F for approx. 30 minutes. Cake will be gooey when you stick a knife in it. It should read about 160 F on a thermometer.
Let cake cool, then slide a knife around the edge of the pan and release the spring. Slide a knife under the bottom of the cake and slide it onto a plate. Dust with icing sugar before serving.
6 oz. butter
1/2 c. (gently packed) fresh chocolate mint or peppermint leaves
12 oz. semi-sweet bakers chocolate
6 large eggs
6 tbsp. sugar
Grease a 9" spring form pan with butter and then coat with flour, shaking off excess. Wrap pan in tinfoil and set it in another baking dish.
Melt butter in saucepan along with mint leaves. Let the mint steep in the butter for about half and hour. Squeeze mint leaves and pour butter into a mixing bowl. Add chocolate to the saucepan and hold over a larger saucepan filled partially with boiling water to create a double-boiler. Stir chocolate until it melts, then pour into the mint butter.
Beat eggs and sugar for 10 minutes. (They should be very fluffy.) Slowly stir them into the chocolate mixture and mix well. Pour batter into spring form pan and fill the outer baking dish with water so that it comes up about 1/2" on the spring form pan. Bake at 350 F for approx. 30 minutes. Cake will be gooey when you stick a knife in it. It should read about 160 F on a thermometer.
Let cake cool, then slide a knife around the edge of the pan and release the spring. Slide a knife under the bottom of the cake and slide it onto a plate. Dust with icing sugar before serving.
2 comments:
How was the cake?
Not minty enough... but otherwise very good.
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