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Exploring The Flavors of Christmas--Peppermint
It's beginning to look a lot like Christmas
Ev'rywhere you go;
Take a look in the five-and-ten, glistening once again
With candy canes and silver lanes aglow.— Meredith Willson
Why Are We in Such a Hurry?
I'm still eating leftover Halloween candy. I haven't even begun to think about purchasing a turkey for the Thanksgiving meal, but all of the stores in town have already "decked their halls."
We might as well accept the fact that, in about seven weeks Christmas will be here!!
And, as the Diva of all things Carb, it is my sworn duty to get you in the mood for all things peppermint. But our sweet story starts in the most unlikely of ways.
- has been found in Egyptian tombs dating back to 1000 BC.
- early Romans believed eating mint would increase intelligence.
- The scent of mint was supposed to stop a person from losing his temper.
- Peppermint is one of the oldest and best tasting home remedies for indigestion.
- Mint leaves are often used by campers to keep mosquitoes away.
- One drum of oil (weighing about 400 pounds) can be used to flavor approximately 5 million sticks of chewing gum or 400,000 tubes of toothpaste
- The United States produces more than 70% of the world’s supply of peppermint.
- Recent research conducted at the University of Cincinnati has shown that sniffing mint improves concentration; several Japanese companies now pipe small amounts through their air conditioning systems to invigorate workers and improve productivity.
A Lover's Triangle
According to Greek mythology mint originated from an ugly (is there any other kind?) lovers triangle. Pluto seduced the nymph Minthe. His wife (Persephone) was not too keen on his dalliance, so she crushed Minthe to the ground. From the ruined body arose an herb we know today as mint.
And, isn’t that exactly what we do today to fully enjoy peppermint? Take a mint leaf between your thumb and forefinger and rub gently—you will notice a subtle minty scent. But, take that same leaf (actually lets toss in a few more while we’re at it) and mince with a knife, pulverize in your food processor, or grind with mortar and pestle and you will be rewarded with an exhilarating rush of cool, frosty aroma that fills the entire room in an instant. Thus is the glory of mint.
What Makes Mint So...Minty?
The interaction of plants and people is a strange and amazing thing, isn't it? When you think of chilies, you immediately think of being surrounded in warmth--in your environment and on your tongue. The capsaicin in chilies stimulates heat sensors that not only tantalize the mouth but also can provide soothing warmth to tired and aching muscles.
Think of peppermint as the opposite side of the spectrum. Peppermint contains menthol, a chemical substance that triggers the cold-sensitive receptors in the skin. It gives us a cooling sensation when inhaled, eaten, or applied to the skin.
So Many Mints, So Many Choices
Mint is a fast-growing perennial herb that thrives in moist well-drained soil and in sun to partial shade. It has a tendency to be invasive, spreading by underground runners. Mints (there are several dozen recognized varieties) are also promiscuous little nymphs—they cross-pollinate with wild abandon. So, if you plant more than one variety in your garden, keep them away from each other…far, far away. Opposite ends of the garden away.
Peppermint (my favorite) is a naturally-occurring hybrid of spearmint and water mint. Mint is grown in many countries—the United States, India, and China (in that order) are the top three producers.
And, so many uses:
Peppermint Bon Bon Cookies
Three years ago my younger daughter made these as a Christmas gift to her co-workers; I sampled one and believe me, they taste as wonderful as they look.
The recipe is from the Time, Inc. website www.myrecipes.com
As the photograph shows, you can make these with just a sprinkle of chopped candy cane on top, or you can really put on the bling with a drizzle of white icing and melted chocolate.
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup unsalted butter
- 1 1/2 ounces unsweetened chocolate, chopped
- 1/2 cup finely crushed hard peppermint candies
- 6 tablespoons granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate morsels
- Additional coarsely crushed hard peppermint candies, divided
- 1/2 cup powdered sugar (optional)
- 2 1/2 teaspoons milk (optional)
- 1/2 cup semisweet chocolate morsels, melted (optional)
- Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.
- Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
- Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
- Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top.
- Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired.
- Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.
Yield: 2 1/2 dozen
Peppermint Layer Cookies
When I opened my email this morning, there was waiting for me my "daily cookie". Long ago I subscribed (free) to www.myrecipes.com. This is a great website which features recipes from Cooking Light, Southern Living, Sunset, Real Simple and Health magazines. This month they are providing ideas for Christmas baking. Lucky me. And lucky you. For me, anything that contains red and white peppermint candy or crushed candy canes reminds me of Christmas. Guess what I'll be baking today?
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 3 cups flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg plus 2 egg yolks
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract, divided
- 20 to 25 drops red food coloring
- 15 to 20 drops green food coloring
- 10 ounce white chocolate, finely chopped
- 5 ounces peppermint candy canes or peppermint candies, finely crushed
1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy, about 4 minutes. Meanwhile, sift flour, baking powder, and salt into a separate bowl.
2. With mixer running, add egg and yolks one at a time, beating well after each addition. Add vanilla. Slowly add flour mixture and beat on low just until combined.
3. Divide dough into thirds. Shape one third into a disk; set aside. Return another third to mixer, raise speed to medium-low, and add 1/4 tsp. peppermint extract and red food coloring; shape into a disk and set aside. Clean mixing bowl and paddle attachment. Put last third of dough in mixing bowl and beat in remaining 1/4 tsp. peppermint extract and green food coloring; shape into a disk and set aside.
4. Draw a 6- by 8-in. rectangle on a sheet of waxed paper. Turn sheet over and lightly flour it. Working with one disk at a time, put dough in center of rectangle. Using a lightly floured rolling pin, your fingers, and a pastry scraper or a ruler, roll and shape each disk to fit rectangle. Layer each dough rectangle between sheets of waxed paper and chill at least 30 minutes and up to overnight. Let sit at room temperature for 5 minutes before continuing.
5. Peel waxed paper from rectangles and put one sheet on counter; discard the rest. Set green dough on waxed paper. Top with red dough, lining them up as evenly as possible, and gently press down. Top red dough with plain dough. Gently roll dough stack with a rolling pin to seal layers, then trim uneven edges with a very sharp knife.
Note: Store cookies, peppermint ends up, in an airtight container at cool room temperature or in refrigerator for up to 1 week. Freeze cookies for up to 2 months.
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© 2015 Linda Lum