Chile Ginger Mint Jellies Recipes

FESTIVE MINT JELLY

Steps:

• In a large saucepan, bring water and mint to a boil. Remove from heat; cover and let stand 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid)., In a Dutch oven, combine sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cook and stir 1 minute. Add pectin; return to a boil. Cook and stir 1 minute. Remove from heat; let stand 5 minutes., Skim off foam. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

GINGER MARMALADE

Steps:

• Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

MINT JELLY

Steps:

• Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
• Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

LIME-GINGER SLUSHY WITH MINT

Steps:

• Combine the sugar, water, and ginger in a saucepan over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved ¿ do not allow the syrup to boil or get dark. Remove from the heat, cover, put in the refrigerator, and let steep until cold.
• Strain the lime juice into a blender. When the syrup is cold, fish out the ginger slices and pour the syrup into the blender. Add the lime zest. Then add the chopped mint and crushed ice and process until slushy. Spoon the slushy into bowls, garnish with mint leaves, and serve immediately.

SCALLOP CEVICHE WITH MELON, CHILI, AND MINT

Steps:

• Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they're all in perfect shape, i.e. not torn, and fresh with a sweet ocean smell. The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers. Keep the shells to serve the ceviche in. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.
• Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.
• In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.
• To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

CHILI MINT JELLY

Steps:

• Comine all the ingredients in a small mixing bowl and whisk to mix.
• Note: The sambal oelek can be substituted with a Vietnamese or Thai chili paste or your faborite chili jelly or hot sauce.

GINGER CHICKEN WITH MINT

Steps:

• In a large frying pan, heat oil on medium heat.
• Add sliced onions and saute'until translucent, about 5 minutes.
• Add garlic and saute' for 1 more minute.
• Remove onion and garlic into a dish and set aside.
• Cut chicken into bite size pieces and add to frying pan; stir-fry for 2 minutes.
• Add soy sauce, ginger, mint and basil leaves and cook for 1 minute.
• Add mushrooms, green onions and sambal oelek.
• Return onions and garlic to the pan and continue cooking until chicken is tender, about 3 minutes; stirring occasionally.
• When chicken is just cooked, add rice vinegar, sugar and fish sauce; stir well and cook for 2 minutes.
• Remove from heat.
• Serve immediately over cooked rice of your choice.
• NOTE: Sambal Oelek is a hot Chili Sauce and is available in most major supermarkets in the Asian Food Section.

GINGER MINT MOJITO RECIPE BY TASTY

Steps:

• In a medium bowl, combine the lime rinds and sugar. Toss to coat the rinds with the sugar, then cover. Let sit, stirring every 45 minutes, for about 4 hours, or until the sugar is completely dissolved and there's syrup in the bottom of the bowl.
• Strain the syrup through a fine-mesh sieve or cheesecloth, pushing to extract as much liquid as possible. Store in an airtight container in the refrigerator for up to 3 months.
• In a cocktail shaker filled with ice, combine the rum, lime juice, simple syrup, and mint leaves. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with ginger beer.
• Garnish with the slice of lime and mint leaves.
• Enjoy!

GINGER MINT JULEP

Steps:

• For mint syrup, place sugar, water and chopped mint in a large saucepan; bring to a boil over medium heat. Cook until sugar is dissolved, stirring occasionally. Remove from heat; cool completely., Strain syrup through a fine mesh strainer; discard mint. Refrigerate, covered, until cold, at least 2 hours., For each serving, place ice in a mint julep cup or rocks glass. Add bourbon, lime juice and 1/4 cup mint syrup; stir until mixture is cold. Top with beer.