Follow along as I cook all the recipes in The Gourmet Cookbook and Gourmet Today.
"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."
--Lee Gomes, The Wall Street Journal, May 28, 2008
--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."
--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".
--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".
Monday, September 22, 2008
Mint Jelly
Could there be anything more gorgeous?
One of my co-workers has a patch of turbo-charged mint. I don't know exactly what kind it is, but it smells like heaven and is the secret, critical component in the totally awesome homemade iced tea I make all summer.
When Cindi brought in another armful last week, it was too chilly for iced tea. But I just couldn't let it go to waste so off I went to the supermarket for liquid pectin so I could make Mint Jelly.
And lest you think that mint jelly is a curiosity that no one ever eats, I'll tell you this story:
When I arrived at my current job three and a half years ago, one of the refrigerators was filled with homemade mint jelly. Eight or nine jars, some quite large, put up by the former cook. I was a little flummoxed, since mint jelly isn't anything I ever really ate.
It wasn't long before I discovered that lamb was a favorite in the house, and mint jelly was the preferred accompaniment to it.
Three and a half years later, not only are those jars long gone, we've moved on to store-bought. So I have every confidence that this mint jelly will find a happy home on many dinner plates.
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2 comments:
I've never even tried mint jelly...but I would like to! That being said, I'm not positive I'm going to do the canning chapter of TJOC. Canning=cost effective when you have a garden, expensive if you don't.
We ALWAYS used mint jelly on lamb loin chops growing up. It's just perfect.
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