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Raspberry, Mint, & Mozzarella Skewers

Friends!  I have so much to tell you about, but no time to do it.  A lot has changed since I was here writing about the most delicious homemade granola bars ever.  In fact, the last two weeks have been a whirlwind, and I expect the next few weeks to get crazier.  First off, we found a place to live.  It’s ridiculously close to where I lived in Baltimore in college, but I’ve decided I’m fine with it because the apartment is amazing. It has a yard! a patio! a garden! and a wood burning fire place!  Not to mention beautiful dark wood floors and a pretty great kitchen.  A lot of other things have changed that aren’t ready to be released on the internet, but it’s all good news and we are very happy.

Unfortunately, all this change (while exciting) means that I won’t be around here for the next week or two.  Perhaps if a certain cable company didn’t have a monopoly in our area and didn’t think it was appropriate to make someone who is simply transferring service 40 miles wait a week for internet, it would be a different story.  But a certain cable company does have a monopoly and also thinks it’s appropriate to charge someone $20 extra a month for less services just because they’re moving.  Stupid cable company.  Anyway, I’ve digressed.  Maybe the delicious combination of raspberry, mozzarella, and mint will calm me.  It’s done that before!  Seriously though, I know that this is all over the place but these skewers are delicious and my brain is all over the place because my apartment looks like this:

Which is why I’ve been pretending that I’m here instead:

You should too.  It’d be a great place to have a picnic.  With some skewers.

Raspberry, Mint, & Mozzarella Skewers

1 pint of fresh raspberries

1 small container of fresh  mozzarella balls

1 cup of fresh mint

Skewers

On the skewers, alternate mozzarella, raspberries, and mint.  Chill and serve.

For a twist, drizzle with a balsamic vinegar reduction sauce.

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Cantaloupe Sorbet

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Recently, during a B&B stay, Dan and I were served fresh cantaloupe with lime juice and cranberries.  And it was a taste revelation!  I’ve always been a big melon fan, especially during the summer, but this totally reinvented the taste sensation.  Dan and I immediately tried to figure out how we could translate this flavor combination into another medium.  Soup?  No, cantaloupe soup is best with yogurt, and that wouldn’t jive.  It needed to be something water based- sorbet!  Genius!

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My original recipe included just cantaloupe, simple syrup, lime, and lime zest.  But it felt… lacking.  It needed something, I just couldn’t put my finger on it.  Basil?  I took my thought process to twitter and facebook and our friend Lauren nailed it.  MINT!  Mint had the flavor I was looking for from basil but was more… direct?  It was perfect.  It added a dimension that made the whole sorbet more interesting, and played nicely off the sweetness of the cantaloupe and the tartness of the lime.  It was so delicious, in fact, that I can’t stop eating it.

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Cantaloupe Sorbet

1 small cantaloupe

1 cup sugar

1 cup water

5 limes, juiced

1 tbsp lime zest

1/4 cup fresh mint, chopped

Start by making your simple syrup.  Heat together sugar and water until sugar is dissolved.  Cool.

Peel, pit, and cube the cantaloupe.  Combine in food processor with mint.  Blend until smooth.

Juice limes, and add the juice and zest to the simple syrup.  Combine with cantaloupe mixture.  Churn in ice cream maker, then freeze at least 4 hours.

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Mojito!

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Dan and I love mojitos.  And since we’re pretty much home-bodies, we like to learn how to make the cocktails we would usually drink out in the scary, noisy world, inside the comfort of our living room.  A mojito is ten times better when enjoyed in fuzzy socks.

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Mojito!

5 leaves mint

4 lime triangles

1 part white rum

4 parts tonic

1 part simple syrup

2 cups sugar (for syrup)

1 cup water (for syrup)

Boil your water and sugar until the sugar is dissolved.  Set the syrup aside to cool.  In your glass, crush mint and lime.  Pour in your syrup and rum.  Top with tonic and ice.  Serve and enjoy.

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