Cooking with Mint
Derby Mint Julep
- For the Mint Simple Syrup:
- 15 mint sprigs (1 bunch)
- 1 cup raw sugar
- For the cocktail:
- 3 large fresh mint leaves, plus 3 mint sprigs for garnish
- 2 cups crushed ice, divided
- 1 1/2 ounces 100-proof bourbon (such as Four Roses), divided
- Special equipment:
- 12-ounce julep cup
- Make the Mint Simple Syrup:
Combine mint, sugar, and 1 cup water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, 5 minutes. Let cool to room temperature. Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a heatproof container and chill at least 25 minutes.
- Make the cocktail:
Using your hands, lightly slap mint leaves, being careful not to bruise them, and place in a julep cup. Add 1/3 cup ice, then 2 tsp. Mint Simple Syrup. Pack another 1/3 cup ice on top. Add 1 oz. bourbon and stir. Add another 1/3 cup ice and remaining 1/2 oz. bourbon. Top with remaining 1 cup ice, tightly packing into a dome. Insert a straw into ice and garnish with mint sprigs.
- Do Ahead
The Mint Simple Syrup can be made up to 5 days in advance and stored in the refrigerator.
Crispy Chicken with Shallots
- 2 garlic cloves, peeled
- 1/2 cup fresh mint leaves
- 2 tablespoons olive oil
- 1 cup fresh flat-leaf parsley leaves, plus more for serving
- 1 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more
- 1 3 1/2–4 pound chicken, halved, breast bone removed
- 8 small shallots, peeled, root end trimmed
- Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it’ll get).
- Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes.
- Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20–25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8–10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
- DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.
Mint Chocolate Chip Cookies
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup firmly packed fresh mint, roughly chopped
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- heaping 1/2 cup semisweet chocolate chips
- Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes.
- Strain the butter, pressing the leaves to extract all of the butter from the leaves.
- Meanwhile, line two baking sheets with parchment paper, and set aside.
- In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
- Next, add the egg and vanilla and beat for an additional minute.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
- Finally, add the chocolate chips and mix just until combined.
- Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour.
- Preheat the oven to 350.
- Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably).
- Bake for 11-12 minutes, rotating the pans half-way through.
- Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.