Comments on: Chocolate Mint, Six Ways http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html In LA, but Still Exploring Desserts Thu, 08 Jan 2009 23:30:14 +0000 http://wordpress.org/?v=2.6 By: Sweet Napa » Blog Archive » Cherry Rhubarb Cobbler http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-9879 Sweet Napa » Blog Archive » Cherry Rhubarb Cobbler Sun, 13 May 2007 06:58:50 +0000 http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-9879 [...] Baking requires the most ingredients/cost/work/heat/clean up and lasts the least amount of time (not everything freezes well), so I haven’t done it as much recently. It also mixes flavors into a definite combination. To me, the beauty of sorbets and conserves is that you can make a flavor of each that you can adjust through additions whenever you please, for as long as it lasts. So, instead of making a strawberry-tequila sorbet, I’ve become content to make a good strawberry sorbet and pour a little tequila on it, if that’s what I want… or maybe add a little black pepper, or parsley ice cream, or orange sorbet… it can change every time I scoop it into a bowl. If I don’t, however, have enough of one fruit to make a realistic batch, I’ll give in and make, say, a strawberry-orange sorbet. Anything goes on market day — it’s really just a little game I’ve devise for myself to use up every last scrap that I can of food that I admire. Chocolate Mint, Six Ways was a previous installment, using up an entire bunch of chocolate mint. [...] [...] Baking requires the most ingredients/cost/work/heat/clean up and lasts the least amount of time (not everything freezes well), so I haven’t done it as much recently. It also mixes flavors into a definite combination. To me, the beauty of sorbets and conserves is that you can make a flavor of each that you can adjust through additions whenever you please, for as long as it lasts. So, instead of making a strawberry-tequila sorbet, I’ve become content to make a good strawberry sorbet and pour a little tequila on it, if that’s what I want… or maybe add a little black pepper, or parsley ice cream, or orange sorbet… it can change every time I scoop it into a bowl. If I don’t, however, have enough of one fruit to make a realistic batch, I’ll give in and make, say, a strawberry-orange sorbet. Anything goes on market day — it’s really just a little game I’ve devise for myself to use up every last scrap that I can of food that I admire. Chocolate Mint, Six Ways was a previous installment, using up an entire bunch of chocolate mint. [...]

]]> By: Nina http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7744 Nina Wed, 04 Apr 2007 06:59:00 +0000 http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7744 Tommy - Fantastic!! And she's working in Vegas, no less... Bonus! Thanks for letting me know. Lucette - hehe Lemon verbena is magic. It confounds me that it's not easier to find for sale. Tommy - Fantastic!! And she’s working in Vegas, no less… Bonus! Thanks for letting me know.

Lucette - hehe Lemon verbena is magic. It confounds me that it’s not easier to find for sale.

]]> By: lucette http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7735 lucette Tue, 03 Apr 2007 19:30:24 +0000 http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7735 Lemon verbena--oh, my God! one of the best smells in the garden. I think of it as smelling like the candy sticks tasted that my mother stuck into lemons for us to suck the juice through (ungrammatically said, but heavenly). Lemon verbena–oh, my God! one of the best smells in the garden. I think of it as smelling like the candy sticks tasted that my mother stuck into lemons for us to suck the juice through (ungrammatically said, but heavenly).

]]> By: Tommy http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7545 Tommy Sun, 01 Apr 2007 10:19:06 +0000 http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7545 Hmmm, I may have to hunt around for some of that chocolate mint for the herb garden... Incidentally, that sorbet (great color!) brings back memories of a very tasty tangerine mint sorbet I had a few weeks back at a restaurant here in Portland. By the way, the Pastry Pirate is back. With a vengeance! http://pastrypiratesailsforth.blogspot.com Cheers! Hmmm, I may have to hunt around for some of that chocolate mint for the herb garden… Incidentally, that sorbet (great color!) brings back memories of a very tasty tangerine mint sorbet I had a few weeks back at a restaurant here in Portland.

By the way, the Pastry Pirate is back. With a vengeance!

http://pastrypiratesailsforth.blogspot.com

Cheers!

]]> By: Nina http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7311 Nina Fri, 30 Mar 2007 08:35:01 +0000 http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7311 Lucette - Yeah, if I had choc mint growing, I have a feeling that I would just want smell it more than I would use it for desserts... though I would like to experiment with it more. I would choose it over spearmint any day. I was just reading about pineapple mint last night, and really want try it -- I'm going to keep an eye out for it at farmer's and specialty markets. It's frustrating that there are so many varieties of basically every kind of produce, but the stores generally stock the same middle of the road varieties. I can't wait until I have some outdoor space one day to at least grow different varieties of herbs. They had a huge and wonderful herb garden at CIA Greystone that I didn't get to fully explore... mostly b/c I kept going back to the Lemon Verbena section. :) I just bought some Persian Mint at a farmer's market, and I'm going to try making tea with that. It seems mild, but pleasant. Lucette - Yeah, if I had choc mint growing, I have a feeling that I would just want smell it more than I would use it for desserts… though I would like to experiment with it more. I would choose it over spearmint any day.

I was just reading about pineapple mint last night, and really want try it — I’m going to keep an eye out for it at farmer’s and specialty markets. It’s frustrating that there are so many varieties of basically every kind of produce, but the stores generally stock the same middle of the road varieties. I can’t wait until I have some outdoor space one day to at least grow different varieties of herbs. They had a huge and wonderful herb garden at CIA Greystone that I didn’t get to fully explore… mostly b/c I kept going back to the Lemon Verbena section. :)

I just bought some Persian Mint at a farmer’s market, and I’m going to try making tea with that. It seems mild, but pleasant.

]]> By: lucette http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7223 lucette Thu, 29 Mar 2007 16:39:04 +0000 http://www.sweetnapa.com/2007/03/28/chocolate-mint-six-ways.html#comment-7223 I have chocolate mint growing in my yard--I've only really used it for tea so far, should widen my horizons. I agree that the chocolateness is not very noticeable, maybe a little more in smell than taste; but I like it anyway. Pineapple mint is much more pineapple-ish, for instance. I have chocolate mint growing in my yard–I’ve only really used it for tea so far, should widen my horizons. I agree that the chocolateness is not very noticeable, maybe a little more in smell than taste; but I like it anyway. Pineapple mint is much more pineapple-ish, for instance.

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