cynupstateny
Well-known member
fruit salad and butter cookies. Would you bring a dressing for the fruit salad or leave it as is?
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I was asked to bring a light dessert to a get together tomorrow night. I'm making a
- Thread starter cynupstateny
- Start date
mariadnoca
Moderator
I'd leave it plain unless the fruit really needed dressing because it wasn't ripe.
cynupstateny
Well-known member
Thanks!
Rec: Spearmint Syrup is nice to offer for those who like a bit of dressing.
So simple to make and really delicious, if you like mint. I like to serve it in a sauceboat to be used if wanted. Recipe from Fine Cooking Magazine.
Spearmint Syrup
1 small (3/4-oz.) bunch fresh spearmint
1 cup granulated sugar
Rinse the mint well & drain. Put the sugar in a small saucepan and place the mint on top. Crush the mint into the sugar with a wooden spoon to release its flavor. Add 1 cup water. Bring to simmer over medium heat, stirring frequently until the sugar is dissolved. As soon as the syrup starts simmering rapidly, remove it from the heat and set aside to infuse for 20 minutes. Strain, discarding the mint, and let cool to room temperature. Store in the refrigerator for up to two weeks.
So simple to make and really delicious, if you like mint. I like to serve it in a sauceboat to be used if wanted. Recipe from Fine Cooking Magazine.
Spearmint Syrup
1 small (3/4-oz.) bunch fresh spearmint
1 cup granulated sugar
Rinse the mint well & drain. Put the sugar in a small saucepan and place the mint on top. Crush the mint into the sugar with a wooden spoon to release its flavor. Add 1 cup water. Bring to simmer over medium heat, stirring frequently until the sugar is dissolved. As soon as the syrup starts simmering rapidly, remove it from the heat and set aside to infuse for 20 minutes. Strain, discarding the mint, and let cool to room temperature. Store in the refrigerator for up to two weeks.
cynupstateny
Well-known member
I did an agave, lime juice and mint and left it in a small pitcher if anyone wanted it.