298304 Mon Aug 30 12:52:48 -0700 2004 9 27 General Chowhounding Topics 0 1649108 I have two huge bunches of mint that need to get used in the next couple of days. Any suggestions on how to use a large quantity quickly? thanks Mon Aug 30 12:52:48 -0700 2004 0 tedm 1 1649115 Mojitos are always a good idea. Or how about a mint granita? Infuse some water, lemon juice and sugar with the mint, then freeze. Scrape with a fork and voila! Or you could add it to chocolate ice cream. Also, cantaloupe and mint wrapped in prosciutto is a nice summer dish. Mon Aug 30 13:21:26 -0700 2004 1649108 0 jq 1 1649117 you can freeze it in water in ice cube trays then you can use it later or make mint pesto in the food processor use almonds or walnuts instead of pignolis Here are 2 from Food Network website - with and without nuts - both meant to go with lamb Mint Pesto: 1/2 cup fresh mint leaves 1 tablespoon honey Pinch kosher salt 2 tablespoons white wine vinegar Freshly ground black pepper 3/4 cup olive oil Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings. MINT PESTO: 1/4 cup unsalted almonds, toasted* 1/4 cup freshly grated Parmesan cheese 1/3 cup extra virgin olive oil 3/4 cup fresh basil leaves 1 1/4 cups fresh mint leaves 3 medium cloves garlic Kosher salt Freshly ground coarse black pepper, optional Put the almonds, cheese, and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture. Cover and refrigerate for at least 1 hour. Taste for salt and pepper and add if needed. Serve the pesto or refrigerate up to 24 hours. *To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have become a nice pale golden color. Mon Aug 30 13:54:39 -0700 2004 1649108 0 folklaur70 2 1649137 It's fabulous with a cashew pesto as well. I serve it with lamb. There's a terrific recipe on Epicurious. Mon Aug 30 16:47:57 -0700 2004 1649117 0 Caitlin Wheeler 1 1649132 Also tabbouli. Or mint ice cream. Mon Aug 30 15:29:32 -0700 2004 1649108 0 cypressstylepie 1 1649183 Mojito festival. Tisane festival. Period of mourning for wasted mint. The stuff grows weed-like in most places. If I didn't cull it, it would take over the yard. Pick it, and roll around on top of it, and see if it effects you like cat nip. Please report. Tue Aug 31 08:42:11 -0700 2004 1649108 0 k. gerstenberger 1 1649186 Mojito festival. Tisane festival. Period of mourning for wasted mint. The stuff grows weed-like in most places. If I didn't cull it, it would take over the yard. Pick it, and roll around on top of it, and see if it effects you like cat nip. Please report. Tue Aug 31 08:54:57 -0700 2004 1649108 0 k. gerstenberger 1 1649195 Sounds likes it's time to invite your friends over for mojitos, mint juleps and mint ice cream. Tue Aug 31 09:45:45 -0700 2004 1649108 0 DeeDee 1 1649246 Juice it along with pineapple or apples. My favorite! Toss chopped mint in fruit salad, especially with melon Add chopped mint to good plain yogurt as a condiment along with pita, hummus, etc. Tue Aug 31 15:52:43 -0700 2004 1649108 0 breego 1 1649262 You could make an Indian mint chutney. Not sure about the proportions, but you would need: mint cilantro coconut powder green chillies salt sugar a bit of vinegar or preservation tad bit of tumeric powder cumin powder coriander powder sour cream or plain yoghurt Put it in the food processor till it's a paste. Good as a spread, chutney, dipping. Tue Aug 31 17:37:45 -0700 2004 1649108 0 maya