Mint Glaze Recipes

MINT SIMPLE SYRUP

Steps:

• Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

MIRROR GLAZE RECIPE BY TASTY

Steps:

• Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
• Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
• Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
• Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
• Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
• Separate the glaze into different containers and color them to your desire.
• We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
• When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!

MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE

Steps:

• In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
• Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
• Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.

MINT GLAZED RACK OF LAMB FOR ONE

Steps:

• Season your rack with the rosemary, oregano& salt& pepper.
• Have your oven temp at 375 degrees F.
• Place your rack in an open oven proof pan and cook for about 20- 25 minutes (it depends on how thick the rack is).
• Meanwhile, melt the jelly with the garlic and parsley in a small saucepan.
• Take out the rack and pour the glaze over it.
• Return to oven, apprx 10 minutes, until the internal temp reaches 160-165 degrees F.
• This will have the rack still a bit pink.

CHOCOLATE MINT GLAZE

Steps:

• In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally, until smooth. Whisk in the water and creme de menthe all at once. Remove from the heat and stir until very glossy. Use immediately as a glaze for chocolate mint cake.

MINT-CHILI SAUCE

Steps:

• Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.)

MINT GLAZE

Steps:

• From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DARK-CHOCOLATE MADELEINES WITH CHOCOLATE MINT GLAZE

Steps:

• In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
• Remove from the heat and stir in the cocoa powder.
• Strain the mixture and let cool until tepid.
• Meanwhile, melt the chocolate, and allow it to cool slightly.
• Sift the flour, baking powder and salt together into a small bowl and set aside.
• Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
• Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
• Remove the bowl with the eggs and sugar from the water and dry off the bottom.
• Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
• Beat in the vanilla extract.
• In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
• Fold the dry ingredients into the egg-sugar mixture.
• Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
• Place 2 racks in the lower half of the oven and preheat to 375 degrees.
• Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
• Remove the pans and the batter from the refrigerator.
• Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
• Bake for 15 minutes, or until the center springs back when lightly touched.
• Do not overbake.
• Remove the madeleines from the molds and cool on a wire rack.
• To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
• In a small saucepan, bring the heavy cream to a boil.
• Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
• Stir gently until the chocolate is melted and combined.
• Stir in the mint extract.
• Using a pastry brush, generously glaze half of the shell side of each madeleine.
• Allow the glaze to set before wrapping in plastic or storing in an airtight container.