Best Mint Sugar Recipes

SUGAR SNAP PEAS WITH MINT

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO

Steps:

• Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
• Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
• While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
• When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.

JAMIE OLIVER'S PINEAPPLE WITH BASHED-UP MINT SUGAR

Steps:

• Core the pineapple and cut it into quarters.
• Thinly slice of bits of the quarters. Make your slices as thin as possible.
• Arrange the slices on a plate in one or two layers. I tend to go for one.
• Put the sugar into a mortar and pestle and then add the mint leaves.
• Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
• Sprinkle the sugar over the top of the pineapple slices and serve.

SUMMER FRUIT SALAD WITH MINT SUGAR

Steps:

• Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

SUGAR SNAP PEAS WITH MINT

Steps:

• Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
• Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.

LOBSTER SALAD WITH CORN, SUGAR SNAP PEAS, AND BASIL-MINT OIL

Steps:

• In a 10- to 12-quart kettle bring 8 quarts water to a boil with bay leaves and coarse salt. Plunge 1 lobster into water headfirst and simmer, covered, 12 minutes. With tongs immediately transfer lobster to a bowl to cool. Return water to a boil and cook remaining lobster in same manner.
• When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish if desired and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Transfer claw and tail meat to a large bowl and chill, covered.
• Shuck corn and cut kernels from cobs. Trim sugar snap peas and diagonally cut into 1/4-inch-thick slices. Cut bell peppers into 1- by 1/4-inch-thick strips. Finely chop enough shallots to measure 1/3 cup.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté peas and bell peppers with salt and pepper to taste, stirring, until crisp-tender, about 2 minutes. Transfer sautéed vegetables to a plate and cool completely. Add remaining tablespoon oil to skillet and sauté corn and shallots with salt and pepper to taste, stirring, until just tender, about 2 minutes. Transfer corn mixture to another plate and cool completely. Add all vegetables with salt and pepper to taste to lobster, tossing to combine. Chill salad, covered, until cold and up to 1 day.
• Toss salad with lemon juice and serve with basil-mint oil and lemon wedges.

SUGAR SNAP PEAS WITH MINT AND ORANGE

Steps:

• Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
• Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
• Cut the peas in half lengthwise, then set aside.
• Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
• Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas, onion and garlic.
• Scatter the crispy prosciutto on top and any juices from the pan.
• Add the pecorino and mint.
• Garnish with cracked black pepper.

GREEN SUGAR SNAP PEAS AND CARROTS WITH FRESH MINT

Steps:

• Trim off and discard the tips of the peas.
• Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
• Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
• Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.

CHOCOLATE MINT SUGAR COOKIE DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

APPLE-MINT JELLY (LESS-SUGAR)

Steps:

• Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
• Add to apple Juice to make 6 cups.
• Mix Pectin with 1/4 cup sugar and add to apple juice.
• Bring to a rolling boil.
• Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
• Add mint flavoring to taste and Green Food coloring to tint.
• Skim off foam if needed; Pour into heat-resistant jars with lids and seal.

BUTTER MINT SUGAR COOKIE

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• Place buttermints and a 1/2 cup granulated sugar in a sturdy plastic sandwich bag and crush with rolling pin, meat mallet, or hammer.
• In a large bowl, combine crushed mint mixture with butter, with an electric mixer set at medium speed, beat for 2-3 minutes.
• Add egg and vanilla extract; continue beating until well mixed.
• Reduce speed to low, and add gradually add flour mixture. Beat until well mixed.
• Shape balls into 1-inch balls; roll in decorator sugar if desired. Place 2 inches apart onto ungreased cookie sheets.
• Bake for 10-12 minutes or until edges are slightly browned. Immediately remove cookies and transfer to a cooling surface.

CHOCOLATE MINT SUGAR COOKIE DROPS

Steps:

• In medium bowl, combine flour, baking powder and salt; set aside.
• In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
• Beat in eggs and vanilla extract.
• Gradually beat in the flour mixture.
• Stir in Mint-Chocolate chips.
• Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
• Place on ungreased cookie sheets.
• Bake at 350°F for 8 to 10 minutes.
• Cool completely on wire racks.

SUGAR SNAP PEAS WITH MINT DRESSING

Steps:

• Bring a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute.
• Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish.
• Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid. Season with salt and pepper. Cover, and shake vigorously until well combined. Let dressing stand 10 minutes. Pour dressing over the peas. Toss, and serve.

SUGAR SNAP PEAS WITH RICOTTA, MINT AND LEMON

Steps:

• 1. Line a fine-mesh sieve with cheesecloth or a clean dish towel and set over a bowl. Place ricotta in sieve and refrigerate overnight, until cheese loses much of its water content and thickens. 2. In a small bowl, whisk ricotta and 2 tablespoons oil until smooth. Season with kosher salt and pepper to taste. Continue to whisk until fluffy and creamy. Set aside. 3. Bring a large pot of salted water to a boil. Blanch peas in boiling water until bright green, 30-40 seconds. Drain and transfer to a large bowl of salted ice water. Once peas are chilled, drain and spread out on a clean dish towel to dry. 4. Rinse large bowl and dry. Add peas, scallions, parsley, mint, ¼ teaspoon pepper, lemon juice and remaining 2 tablespoons oil, and stir to combine. 5. To serve, divide ricotta evenly among four plates and top each serving with ½ cup peas. Finish with a drizzle of oil and a sprinkle of sea salt.

PORK CHOPS AND SUGAR SNAP PEAS WITH MINT JULEP GLAZE

Steps:

• Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter.
• Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.

PURPLE POTATO, SUGAR SNAP PEA, AND MINT SALAD

Steps:

• In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.
• Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.
• Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.

SUGAR SNAP PEA SALAD WITH LEMON-MINT VINAIGRETTE

Steps:

• To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
• To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.
• Drain.
• Toss peas with 3 TBS Lemon-Mint Vinaigrette.
• Stir in pistachios.

CITRUS SALAD WITH MINT SUGAR

Steps:

• Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)
• Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.

SMOKED CHICKEN AND SUGAR SNAP PEA SALAD WITH MINT

Steps:

• Discard chicken skin and cut meat crosswise into 1/4-inch-thick slices. Trim peas. Halve cucumber lengthwise and seed. Diagonally cut peas, cucumber, and scallions into thin slices and chop mint. In a large bowl toss together all ingredients and season with salt and pepper.