Roasted Squash With Mint And Feta
This roasted squash dish features mint and feta for a Mediterranean-inspired flavor. You can also substitute any winter squash or even a root vegetable such as beets. For an added zing, try squeezing half a lemon over the dish just before serving. The recipe is adapted from Bon Appetit.
1 large acorn squash
2 tablespoons olive oil
Salt and pepper, to taste
1/8 cup fresh spearmint leaves, torn
1/4 cup feta, crumbled
Red pepper flakes, to taste (optional)
Preheat oven to 425 degrees. Cut acorn squash into 1/4-inch thick rounds, leaving skin on. Remove the seeds from the center and discard.
Drizzle 1 tablespoon olive oil on the bottom of a rimmed baking sheet. Place squash rounds on the baking sheet, drizzle with remaining olive oil, and sprinkle with salt and pepper.
Roast in oven for 30 minutes, turning halfway through. Raise oven temperature to 500 degrees and broil for 5 more minutes.
Remove pan from oven and let cool, slightly, about 5 minutes. Transfer squash to a platter and delicately toss with mint leaves and feta and sprinkle with red pepper flakes, if desired. Serve warm.
Cranberry Sauce With Pomegranate And Mint
This classic cranberry sauce recipe includes pomegranate seeds for varied texture, and just a hint of mint for a fresh touch. Serve with mashed potatoes or meat.
12 ounces fresh cranberries
Juice of 1 medium navel orange
1 teaspoon orange zest, plus strips for garnish
1/2 cup granulated sugar
1/2 cup pomegranate seeds
1 teaspoon spearmint leaves, finely chopped
In a medium saucepan over medium heat, stir and simmer cranberries, orange juice, zest and sugar. Stir occasionally until cranberries begin to burst, about 10 minutes. Reduce heat to medium-low and simmer 5 to 7 minutes more, until a thick sauce is formed.
Remove from heat and stir in chopped mint and pomegranate seeds. Transfer to a serving bowl and let cool. Serve slightly warm or at room temperature. Can be made ahead 3 days and kept in the refrigerator.
Peppermint Patty Tart
This is a homemade and tart-ified version of the classic candy. If you don't want to fuss with the crust, you can opt for homemade peppermint patties instead, but the pastry adds a nice counterpoint to the richness of the dark chocolate and buttery mint filling. Add some peppermint schnapps for an "adult" version and a dash of homemade peppermint extract. The crust is adapted from , and the mint filling is adapted from .
Crust
1 1/2 cups all-purpose flour
1/2 cup confectioners sugar
1/2 teaspoon salt
9 tablespoons unsalted butter, cold and cubed
1 large egg yolk
Mint Filling
3 cups confectioners sugar
2 1/2 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 tablespoon peppermint extract
2 teaspoons peppermint schnapps (optional)
3 tablespoons heavy cream
Chocolate Ganache
8 ounces 60-70 percent cacao chocolate, chopped (or use chocolate chips)
3/4 cup heavy cream
1/4 cup granulated sugar
2 candy canes or peppermint candies, crushed (optional)
For the crust, combine flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cubed butter and pulse to incorporate until the mixture resembles cornmeal and peas. Add the egg yolk and pulse until the dough begins to form together.
Roll out the dough and pat it into a greased and floured 11-inch tart pan. Freeze the tart shell for about 30 minutes. Meanwhile, preheat the oven to 375 degrees.
Butter the shiny side of a piece of aluminum foil and fit it tightly over the tart shell. Partially bake it (no need for pie weights) until golden in color, 30 to 35 minutes. Remove the foil, gently pushing down any part of the crust that has puffed, and bake for about 5 minutes more. Let cool to room temperature while you prepare the tart filling.
For filling, in the bowl of a standing mixer fitted with the paddle attachment, cream the sugar, butter, extracts, schnapps (if using) and heavy cream. Make sure to add the ingredients in that order for proper mixing. Once combined, turn mixer to medium speed and beat for another minute or so until a smooth, thick paste (like the inside of a peppermint patty) is formed.
On parchment paper, roll the filling out in a 9-inch circle 1/4- to 1/2-inch thick. Place it in the bottom of the baked and cooled tart shell, piecing when necessary, and chill in the refrigerator about 30 minutes until filling has become slightly hard.
For the chocolate ganache, put the chocolate, heavy cream and sugar in the top of a double boiler. Put water in the bottom of the boiler and place on medium heat, stirring the chocolate mixture until it's melted, glossy and thick. Remove from heat and let cool to room temperature.
Once tart has chilled, remove from the refrigerator and pour the cooled chocolate ganache over the mint filling. Smooth with a knife and return to the refrigerator for about 30 minutes until chocolate is set. Top with crushed peppermint candies if desired, and serve slightly chilled or at room temperature.
Mint Julep Hot Chocolate
Mint plus bourbon plus chocolate — what more could you ask for? This is a warm winterized version of a mint julep, the classic Southern summer cocktail. Though most juleps call for spearmint, you can really use peppermint or spearmint leaves here, according to your preference.
2 cups whole milk
1/3 cup granulated sugar
1/4 cup fresh mint leaves
4 ounces 60 to 70 percent cacao chocolate, chopped
2 ounces bourbon
Whipped cream (optional)
2 peppermint sticks (optional)
In a heavy-bottomed saucepan, combine milk, sugar and peppermint leaves. Simmer on medium heat until milk begins to bubble. Remove from heat and strain out the peppermint leaves.
Return milk mixture to saucepan and stir in the chocolate until melted. Add the bourbon and stir to combine. Pour into mugs and top with whipped cream and a peppermint stick, if desired.
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