I don’t know about where everyone else is, but we’re having a long and lovely spring here in Ohio. I just love this time of year. It’s such a joy to see the gardens come back to life, particularly our herb gardens, since you can’t beat the flavor of fresh herbs in recipes, and they add such a splash of color when used as a garnish. Right now we have four different kinds of mint growing in our herb garden, including spearmint, chocolate mint, lemon balm and lime mint. On a trip to the garden center last weekend I found a pot of pineapple mint. Of course I just had to buy it. I’m looking forward to seeing how it grows and adding it to some of our recipes. I think it would be wonderful in the following recipe for chilled Apricot Mint soup.
INGREDIENTS
One 14 ounce can of apricot halves in syrup (do not drain)
One cup of half-and-half
1/4 cup of fresh mint
1 Tablespoon of lemon juice
More mint for garnish.
DIRECTIONS
Put all ingredients in a blender and puree. Chill very well. Serve in pretty glasses, such as martini glasses. Makes a delicious first-course for breakfast, brunch or even dinner.
The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie