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I was struggling to think of what the recipe column was going to be about this week. But, then our editor, Denise, said I had to make sure to get my best mint julep recipe in this week in preparation for the Kentucky Derby on Saturday, May 6. She was confident that it wasn’t a recipe I could just drop on readers a couple days before the Derby. The right bourbon needs to be purchased, fresh mint needs to be readied, and it’s a process (Denise is a horse racing sharp, if you can’t tell!)

But, that got me thinking. I don’t like mint in general. I despise Thin Mint cookies and mint gum and toothpaste. But sometimes, if you make the right recipe, a disliked ingredient can be a star. 

For example, I do not like mustard at all on its own. I might even gag if I just ate some plain. But, if you combine mustard with ketchup and pickles and onions on a burger or hot dog, I love it. Mustard on Cubans is great. And mustard/potato salad can be a pretty good side.

So, I decided to embrace the mint this week and lean into it for the recipes. But, of course, I’m going to start with the mint julep.

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MINT JULEP

1/2 c. mint leaves, plus more for garnish

1/4 c. sugar

1 tbsp. simple syrup

Crushed ice

1 1/2 oz. (3 tbsp.) bourbon

In a food processor, pulse mint leaves and sugar until finely ground. Transfer to a plate. Dip rim of chilled glass in water, then in mint sugar.

Add simple syrup and 3 mint leaves; fill with crushed ice, then bourbon. Garnish with mint.

Matt vouched for Woodford Reserve as the bourbon of choice in a julep, but Denise and I are both partial to Maker’s Mark.

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FETA & MINT MINI MEATLOAVES

1 1/4 lb. ground beef chuck

1/2 c. crumbled feta cheese

1/2 c. fresh mint, finely chopped

1/4 tsp. plus 1/8 tsp. salt, divided

1 large leek, sliced

3 medium yellow squash, chopped

1 c. pitted green olives

1 tbsp. olive oil

Combine ground beef chuck, feta cheese, mint, and 1/4 teaspoon salt. Form 4 mini loaves on baking sheet.

Toss leek, yellow squash, and green olives, olive oil, and remaining salt. Arrange around loaves on baking sheet. Roast at 425 for 15 to 20 minutes or until meatloaves are cooked (thermometer reads 165 degrees F.)

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SUMMER SQUASH, MINT & PECORINO PASTA

12 oz. rigatoni

2 tbsp. olive oil

1 shallot, halved and thinly sliced

1 1/2 lb. zucchini and summer squash (about 4 small), thinly sliced into half-moons

Kosher salt and pepper

3 oz. pecorino cheese (about 1 cup), grated, plus more for serving

1/3 c. mint, thinly sliced

1 tbsp. lemon juice

Cook pasta per package directions. Reserve ¾ cup cooking liquid, then drain.

Meanwhile, heat oil in large, deep skillet on medium. Cook shallot, stirring occasionally, until golden brown, 3 to 4 minutes. Add squash and ½ teaspoon each salt and pepper and cook, tossing occasionally, until squash is very tender but still holds its shape, 10 to 12 minutes.

Add pasta to skillet and toss with squash and cheese, adding reserved cooking liquid 2 tablespoons at a time, to form a sauce that coats pasta. Fold in mint and lemon juice. Top with additional cheese and black pepper if desired.

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AFTER DINNER MINT BROWNIES

BROWNIES

4 oz. unsweetened baking chocolate

1 c. butter 

4 large eggs

2 c. sugar

1 tsp. vanilla

1 1/4 c. flour

1/2 tsp. baking powder

FROSTING

2 c. powdered sugar

4 tbsp. butter, extra softened

1 1/2 tsp. peppermint extract

1–2 tbsp. milk

green food coloring

CHOCOLATE

6 oz. (about 1 c.) semi-sweet or dark chocolate chips 

6 tbsp. real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil or parchment making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

For the Brownies:

Combine both unsweetened chocolate and two sticks of butter (cut into chunks) together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally.

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.

While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, place in fridge or freezer to chill and prepare frosting. 

Frosting:

Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Beat for a full 2-3 minutes to become light and fluffy. Spread frosting evenly over brownies and then place brownies in fridge to chill again.

Chocolate Topping

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 6 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve. 

TFD: “A ship in a harbor is safe, but that’s not what a ship is built for.” — John Augustus Shedd

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