Sometimes we’re swans in a duck pond. Good to remember. Thanks Alexandra!
Mint Juleps
An updated note from 2024- I no longer watch horse racing. I have revised my opinion on the subject but I still like Mint Juleps.
As the Kentucky Derby is about to get underway, I thought I’d post some mint juleps that we made the other night. If you don’t have time to make the mint simple syrup, I’ve heard that you can put a half inch of extra fine sugar in the bottom of your silver cup, muddle some mint in there, fill it to the top with finely cracked ice and top off with some excellent bourbon and you’ll be feeling fine.
As for me, I don’t have the silver cups yet so I had to make do with a nice rocks tumbler. I made some mint simple syrup the night before, crushed my ice and used Woodford Reserve Bourbon. They were delightful. A straw cut to just above ice level makes the drinking easy and elegant. BTW the syrup is great for other drinks including iced tea during the summer.
Mint Simple Syrup
- one bunch spearmint (or you could try another variety if you wish)
- 1 cup caster or granulated sugar
- 1 cup water
Wash, dry and pick over the mint. Mash it in a mortar with a pestle or roll over it with a rolling pin. Bring the water to boil in a heavy bottomed sauce pan. Add the sugar and cook until dissolved. Add the mint and steep, covered for at least one hour. Strain and chill overnight or in an ice bath.
Mint Julep
- Crush ice finely and fill a silver cup or crystal rocks tumbler
- put a jigger or two of simple syrup over the ice (depending on how sweet you want your julep)
- Top off with best quality Bourbon of choice
- Add a mint sprig for garnish
- Some people like to sprinkle powdered sugar over the top but I feel that it is unnecessary lily gilding 😉
Just a note. Keep your crushed/cracked ice in the freezer until ready to make the juleps. You want clean, cold ice that isn’t watery for this drink.
You might want to root for “Stay Thirsty”, go little horse, go! But of course I am rooting for “Pants on Fire” with jockey Rosie Napravnik! Go #7!
Oh boy, Rick just pulled together two fresh juleps for us as the broadcast is underway. Cheers!
Try a Maltese Tradition and enjoy World Figolli Day!
I admit I had never heard of a “Figolli” before Nanette of Gourmet Worrier invited me to participate in her “World Figolli Day” event. It turns out that they are a quite yummy traditional Easter treat from Malta.
Sort of a cross between a cookie and a hand pie, they are made from a citrus zest flecked, egg yolk enriched, buttery short dough that sandwiches a delicious almond filling made fragrant with orange blossom water. You mix up the dough and chill it briefly, then roll it out very thinly, cut into shapes, spread the filling, then top with another cut out of the same shape. You bake them, cool them and then decorate them to your heart’s content.
I made lambs, sunflowers, eggs, butterflies and chicks using chocolate, butter-cream, white chocolate ganache and sanding sugar to decorate.
Lots of springtime fun here! You can find the full recipe at Nanette’s post here. I did add a splash of vanilla and almond extract to the filling- just to put them over the top. 😉