Julep…Julep…I’ll Have Another…

Mint Julep.
It’s so…Derby.
Though is there, too much of a good thing?
I’ll Have Another…wants that Belmont go-round.
So…
here are other ways to celebrate Julep.
The Menu Shoppe has it covered…
nifty finds for natty occasions.
A Belmont Triple Crown Party?
Our Table Tent Collection is just the ticket
for winning special promotions.
Here’s some great trifecta ideas…
A sorbet also excellent as a granita.
Snazzy as an intermezzo.
Mint Julep Sorbet
1 1/2 cups water
3/4 cup (lightly packed) fresh mint leaves (from about 2 small bunches)
1/2 cup sugar
3 tablespoons bourbon
1 tablespoon crème de menthe
1 teaspoon minced fresh mint leaves
4 fresh mint sprigs
Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours. Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, crème de menthe and minced mint leaves into mint syrup. Process sorbet mixture in ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen).  Freeze 4 parfait glasses for 1 hour. Scoop sorbet into frozen glasses.
Trim with mint sprigs.
For a granita:  Mix an additional 1/2 cup water into sorbet mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses–serve immediately.
Amuse Bouche?  Or dessert treat? A sweet idea.
Mint Julep Gelees
2 envelopes unflavored gelatin
2 cups cold water
1/2 cup firmly packed fresh mint leaves
1/2 cup sugar
1 cup bourbon
Trim:  mint sprigs, coarse sparkling sugar
Sprinkle gelatin over cold water in a medium saucepan. Let stand 5 minutes. Add mint leaves and sugar. Cook over medium-high heat, stirring often, 3 to 5 minutes or until steaming. Let stand 15 minutes. Remove and discard mint leaves. Stir in bourbon. Pour mixture into a lightly greased
9- x 5-inch loaf pan. Chill 4 hours to 1 week. Cut into squares. Garnish with fresh mint sprigs and coarse sparkling sugar.
A light and elegant dessert.
Mint Julep Pineapple
1 medium pineapple (2 lb; labeled “extra sweet”)
2 tablespoons bourbon or blended whiskey
1 tablespoon sugar
1/4 cup finely chopped fresh mint + 2 tablespoons whole small fresh mint leaves
Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (a quick marinade for flavor enhancement). Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.
Or something gracious for the swelter.
Mint Julep Sweet Tea
1/2 cup loosely packed fresh mint leaves
1 lemon, sliced
2 tablespoons sugar
3 cups cold sweetened tea
1 cup bourbon
Crushed ice
Trim with fresh mint sprigs
Combine first 3 ingredients in a 2-qt. pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors.
Stir in tea and bourbon.
Serve over crushed ice.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in amuse bouche, beverage, bistros, desserts, intermezzo, presentation, small plates, Table Tent Collection and tagged , , , , , , . Bookmark the permalink.

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