Culinary lessons learned

There's a reason peppermint bark recipes call for flavoring the candy with peppermint oil rather than peppermint extract -- the water in the extract reacts with the candy so that it won't set properly.

Oops.

I thought I was going to have to give up on making peppermint toads and just bake the crumbly mixture into brownies instead, but it turns out that the water-addled mash will still hold the form of the mold. I just have to let them set a little longer than usual.

The last of the toads are almost done; then it's on to chocolate frogs. I won't make the flavoring mistake again.

I'm still pleased with myself for making my own peppermint flavoring, even if it wasn't the ideal form for what I used it in. I was looking at flavoring bottles in the supermarket a couple of weeks ago when the thought occurred to me: girl, you have a flourishing mint plant on your back porch. And a bottle of vodka waiting for just such a time as this. So I came home, stuffed a small bottle full of mint leaves, and poured the vodka over them. Let sit for a week or two, and voila!

Now I just need to keep an eye out for other recipes where I can use my peppermint.

3 comments:

Emily said...

I have the same issue (with the large mint plan). I keep floating the idea of mojitos, or maybe risotto with mint, or just sprinkling fresh melon with a bit of it.

Rachel said...

At the end of the season, I'm going to dry all of the leaves I have left and see if I can use them like the tea Laura brought to Sarah's shower.

In the meantime, I keep thinking I need to make some mint juleps.

Sarah said...

Oh, I need to try that!

I've still got to buy the vodka for my vanilla extract, though. 15 beans I've got, waiting to go into vodka.

I just felt really weird walking into an ABC store and buying a gallon of hard liquor. Visibly pregnant and all.

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