In mint condition - recipes using mint - Recipe

Sunset, June, 2001 by Paula Freschet

6. Fold the 1-inch ends of each wrapper over filling, then, holding filling in place with your fingers, roll wrapper snugly around it. Press wrapper edges to seal; if edges are too dry to stick, moisten with a little more hot water, Set each roll, seam clown, on a platter and cover airtight with plastic wrap.

7. Repeat steps 4 through 6 to fill remaining rice paper wrappers (replace water in bowl as needed to keep hot).

8. If making rolls up to 3 hours ahead, chill. Uncover rolls and cut each in half diagonally; if desired, stand rolls upright, cut ends up. Dip into mint-lime sauce to eat.

Per serving 293 cal., 2% (4.5 cal.) from fat; 14 g protein; 0.5 g fat (0.1 g sat.); 59 g carbo (3.2 g fiber); 184 mg sodium; 32 mg chol.

Mint-lime dipping sauce. In a small bowl, mix 1/4 cup lime juice; 1/4 cup seasoned rice vinegar; 2 tablespoons finely chopped fresh mint leaves; 1/2 to 1 rinsed fresh red or green jalapeno chili (1-oz. size), minced; and 1 tablespoon each Asian fish sauce (nuoc main or nam pla), minced shallot, and minced garlic. If making up to 1 day ahead, cover and chill. Makes 2/3 cup.

Per tablespoon: 12 cal., 15% (1.8 cal.) from fat; 0.4 g protein; 0.2 g fat (0 g sat.); 2.4 g carbo (0.1 g fiber); 180 mg sodium; 0 mg chol.

Mint Gelato with Bittersweet Chocolate Sauce

PREP AND COOK TIME: About 1 hour

NOTES: Garnish servings with fresh mint sprigs if desired.

MAKES: About 1 quart; 4 to 6 servings

3 cups milk

3/4 cup sugar

1/2 cup chopped fresh mint leaves

1 thin strip lemon peel (about 2 in., yellow part only)

1 piece vanilla bean (2 to 3 in.), slit open lengthwise, or 1 teaspoon vanilla

6 large egg yolks

4 ounces bittersweet or semisweet chocolate, finely chopped

1/2 cup whipping cream or half-and-half (light cream)

1. In a 3- to 4-quart pan, combine milk, sugar, chopped mint, lemon peel, and vanilla bean (if using extract, add in step 3). Stir over medium heat just until sugar is dissolved, 1 to 2 minutes.

2. In a bowl, beat egg yolks to blend. Whisk in warm milk mixture; return to pan. Stir over medium-low heat, scraping pan with a spatula, until custard coats the back of a spoon in a thin layer, 10 to 12 minutes (don't boil).

3. Pour mixture through a fine strainer into a large bowl; discard lemon peel and mint. Rinse vanilla bean, let dry, and reserve for other uses (if using vanilla extract, stir into strained custard). Nest bowl in ice water and stir mixture often until cold, 20 to 30 minutes. Or cover and chill until cold, at least 2 hours, or up to 2 days.

4. Meanwhile, in a microwave-safe container, combine chocolate and cream. Heat in a microwave oven at full power (100%), stirring every 30 seconds, until chocolate is soft, about 1 1/2 minutes total. Stir until smooth.

5. Pour custard mixture into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops, 25 to 30 minutes.

6. Scoop softly frozen gelato into bowls, or for firmer gelato, freeze at least 1 1/2 hours or up to 1 week. Spoon chocolate sauce over gelato (if desired, warm sauce in microwave oven at full power for 30 seconds, then stir).