Mint Julep Brownies

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Ingredients
  • 1 cup butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • ¼ cup fresh mint leaves (I used about 8 leaves)
  • 4 large eggs
  • 1½ cups flour
  • ½ teaspoon salt
  • 2 tablespoons bourbon
Frosting
  • 4 ounces unsweetened chocolate, chopped
  • 1 stick butter, softened
  • 3½ cups confectioners’ sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Place 1 cup (2 sticks) butter and chopped chocolate in a medium heavy-bottomed saucepan. Heat over low heat, stirring frequently, until both butter and chocolate are melted. Set aside and let cool for about 5 minutes.
  3. Combine sugar and mint in a food processor and pulse until mint is finely chopped and incorporated into the sugar.
  4. Place eggs and mint sugar in a large bowl and whisk together well.
  5. Gradually whisk in chocolate/ butter mixture.
  6. Whisk in flour, salt, and bourbon.
  7. Pour into a lightly greased 9X13-inch pan. Bake 25-28 minutes. Let cool before frosting.
  8. To make frosting, melt chocolate in a small, heavy bottomed saucepan over low heat. Let cool for 5-10 minutes.
  9. Using an electric mixer, beat butter and sugar together. Add 3 tablespoons milk and beat, stopping to scrape down the sides, until smooth.
  10. With mixer on low, slowly add chocolate and then beat on medium until mixed well.
  11. Mix in vanilla extract and salt and add an extra tablespoon of milk if frosting is too thick.
  12. Spread frosting on brownies.
Mint Julep Brownies

Recipe – Rosemary Lemon Roasted Turkey

RoastedTurkey.jpg

An elegant Thanksgiving dinner

6 sprigs rosemary

3 lemons, cut into fourths
12- to 14-pound turkey
2 tablespoons vegetable oil
1 teaspoon garlic salt
1. Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
2. Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.

Recipe from Betty Crocker

Recipe – Rosemary Lemon Roasted Turkey

Recipe – Frozen Strawberry-Basil Daiquiris

Serves 8; Total volume: about 12 cups

4 cups strawberries, hulled

12 oz. (1 ½ cups) white rum

6 oz. (3/4 cup) freshly squeezed lime juice

6 oz. (3.4 cup) Simple Syrup (recipe below)

4 oz. (1/2 cup) orange liqueur

¾ cup fresh basil leaves, lightly packed, plus 8 sprigs fresh basil, for garnish (optional)

4 cups ice cubes

* for a non-alcoholic version of this recipe, exclude the white rum and orange liqueur

There’s nothing like a round of strawberry daiquiris for a beach party, and a blender makes this a snap to prepare for groups. Chilled glasses are highly recommended for this cocktail, so you’ll need to plan ahead and put them in the freezer for at least thirty minutes before serving.

Cut four of the strawberries in half for the garnish and set aside. Coarsely chop the remaining strawberries.

In a pitcher that holds at least 4 ½ cups, combine the rum, lime juice, simple syrup, and orange liqueur and stir until thoroughly blended. Working in batches if need be, combine the run mixture, chopped strawberries, basil leaves, and ice in a blender and process until smooth.

To serve, pour into chilled Margarita glasses and garnish each drink with a sprig of basil, if desired, and a strawberry half.

Simple Syrup

This basic simple syrup recipe can be used in a broad range of cocktails, and it can easily be customized by adding flavorings like spices, herbs, or tea.

1 cup sugar

8 oz. (1 cup) water

In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Cook, stirring occasionally, for 10 minutes. Remove from the heat and let cool to room temperature. Stored in a cover container in the refrigerator, the syrup will keep for about 1 month.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Recipe – Frozen Strawberry-Basil Daiquiris

Recipe – Eureka Tiki Punch

EurekaTikiPunch

Serves 40; Total volume: about 8 ½ quarts (without ice)

20 ounces (2 ½ cups) honey

20 oz. (2 ½ cups) water

60 oz. (7 ½ cups) light-bodied aged amber rum (such as Appleton Estate Reserve)

60 oz. (7 ½ cups) freshly squeezed lemon juice

20 oz. (2 ½ cups) Yellow Chartreuse

8 oz. (1 cup) ice water

1 tbsp. plus ¾ tsp. Angostura bitters

80 oz. (10 cups) ginger ale (such as Fever-Tree)

1 large ice block or several smaller blocks

Lemon wheels, for garnish

Fresh mint sprigs, for garnish

Edible flowers, for garnish

The recipe for this tiki party crowd-pleaser (and I do mean a crowd!) is courtesy of Martin Cate, owner of Smuggler’s Cove in San Francisco. This can be served in several bowls placed throughout a party area or one enormous vessel.

In a small saucepan, combine the honey and water and cook over low heat, stirring constantly, until thoroughly blended. Let cool to room temperature.

In a container that holds at least 9 quarts, combine the honey mixture, rum, lemon juice, Chartreuse, water, and bitters and stir until thoroughly blended. Cover and chill for at least 2 hours.

To serve, pour the mixture into one or more punch bowls. Pour in the ginger ale and stir gently. Add the ice and garnish with lemon wheels, mint sprigs, and edible flowers. Ladle into tiki mugs.

Want to set this baby on fire? Here’s Martin Cate’s recommended technique: You’ll need a 1-inch square of white bread, left out to dry overnight. Soak the bread in lemon extract, then place it in a hollowed-out lime hull. Float the lime hull in the punch and use a long match or lighter to set it on fire. This will create a dramatic tall yellow flame. Just be sure to have a pitcher of water and tongs on hand! If the bread starts to blacken and smell like toast, grab it with the tongs and dunk it in the water to extinguish the flame.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Photo: Teri Lyn Fisher

Recipe – Eureka Tiki Punch

Recipe – Tipsy Palmer

TipsyPalmerServes 16 to 18; Total volume: about 3 ½ quarts

52 oz. (6 ½ cups) hot water

10 orange pekoe tea bags (such as Lipton)

One 1-liter bottle (4 ¼ cups) sweet tea vodka (such as Firefly)

16 oz. (2 cups) freshly squeezed lemon juice

8 ounces (1 cup) Mint simple Syrup (recipe follows)

7 to 8 cups ice cubes

16 to 18 fresh mint sprigs, for garnish

16 to 18 lemon wheels, for garnish

A riff on the classic Arnold Palmer, this recipe is courtesy of Stephen Savage, general manager and beverage director at New York City’s Tipsy Parson restaurant. Savage serves this in a glass Mason jar – the type used for home canning. To serve it to a crowd, look for a large glass jar with a spigot toward the bottom. For a while, Ball (a canning jar manufacturer) made one-gallon jars like this. If you can find a couple of those, they would be ideal.

In a small bowl, pour the hot water over the tea bags and let steep for about 15 minutes. Remove the tea bags, pressing gently to extract the liquid before discarding. Let cool to room temperature.

Pour the steeped tea into a container that holds at least 6 quarts. Add the vodka, lemon juice, and mint syrup and stir until thoroughly blended. Add the ice and stir well to chill.

To serve, pour into pint canning jars or similar-size glasses and garnish each drink with a sprig of mint and a lemon wheel.

Mint Simple Syrup

1 cup sugar

8 oz. (1 cup) water

1 bunch of fresh mint, separated into sprigs

In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the mint between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the mint sprigs and strain the syrup if need be. Stored in a covered container in the refrigerator, the syrup will keep up for about 2 weeks.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Recipe – Tipsy Palmer

Recipe – Raspberry Mojitos w/ Fresh Mint

RaspberryMojitos

Serves 8; Total volume: about 11 cups

8 oz. (1 cup) freshly squeezed lime juice

1 cup superfine sugar

16 oz. (2 cups) light rum

1 1/3 cups fresh raspberries

16 ounces (2 cups) club soda

1 bunch of fresh mint, separated into sprigs

4 cups ice cubes

Part of this cocktail can be mixed well ahead of party time, but add the club soda and mint leaves just before serving. That way you’ll have maximum fizz, along with fresh mint aroma, rather than wilted herbs at the bottom of the pitcher. For plain mojitos, omit the raspberries.

In a pitcher that holds at least 12 cups, combine the lime juice and sugar and stir until the sugar is dissolved. Add the rum and raspberries and stir gently.

Just before serving, pour in the club soda and stir gently. Gently roll the mint between your hands to release the aromatic oils, then add it to the pitcher. Add the ice and stir gently to chill.

To serve, pour into tall glasses, such as Collins glasses, and offer straws.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Photo: Teri Lyn Fisher

Recipe – Raspberry Mojitos w/ Fresh Mint

Recipe – Rosemary Refresher

Serves 8; Total volume: 8 ¾ cups

16 oz. (2 cups) reposado tequila

12 oz. (1 ½ cups) freshly squeezed grapefruit juice

6 oz. (3/4 cup) Rosemary Simple Syrup (recipe follows)

4 oz. (1/2) cup) freshly squeezed lime juice

4 cups ice cubes

8 sprigs fresh rosemary, for garnish

This sophisticated margarita variation is a wonderful thirst-quenching aperitif. The recipe makes a bit more rosemary-infused simple syrup than needed for the cocktails. Offer the leftover portion in a small pitcher for anyone who isn’t drinking alcohol so they can enjoy it mixed with club soda or ginger ale.

In pitcher that holds at least 10 cups, combine the tequila, grapefruit juice, rosemary syrup, and lime juice and stir until thoroughly blended. Add the ice and stir well to chill.

To serve, pour into old-fashioned glasses and garnish each drink with a rosemary sprig.

Rosemary Simple Syrup

1 cup sugar

8 ounces (1 cup) water

5 sprigs of fresh rosemary

In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the rosemary between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the rosemary sprigs and strain the syrup if need me. Stored in a covered container in the refrigerator, the syrup will keep for about 2 weeks.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Photo: Teri Lyn Fisher

Recipe – Rosemary Refresher