preparation mint crusher

kentucky mint julep recipe

kentucky mint julep recipe

There are many recipes for mint juleps, and this is one served in several restaurants around the state of Kentucky. It is traditionally enjoyed when served in a silver julep cupbut feel free to serve it in glass tumblers.

krushers recipe at home | chocolate krusher

krushers recipe at home | chocolate krusher

I am sure you might have tried the Krushers at KFC, and I am sure you might have loved it as well. Though the recipe was little tough to decode, I tried it at Home and it was almost of the same taste. You can add or remove the ingredients accordingly. Here is my version.

how2heroes mint julep

how2heroes mint julep

A traditional Kentucky Derby cocktail of bourbon and muddled fresh mint make this frothy drink divine. Fill a tall glass to its full potential with the help of a cool ice crusher. The race will come in a distant second to enjoying this classic beverage.

A traditional Kentucky Derby cocktail of bourbon and muddled fresh mint make this frothy drink divine. Fill a tall glass to its full potential with the help of a cool ice crusher. The race will come in a distant second to enjoying this classic beverage.

Kirsten Amann, also known as Pink Lady, is one of the founding members of the Boston Chapter of Ladies United for the Preservation of Endangered Cocktails (LUPEC), a classic cocktail society. She's also a culinary/lifestyle publicist, part-time waitress and freelance writer. Kirsten loves the old-school method of creating cocktails. No pre-mixed ingredients for her. She endorses and enjoys the sophisticated process of mixing very cool and stylish drinks.

A traditional Kentucky Derby cocktail of bourbon and muddled fresh mint make this frothy drink divine. Fill a tall glass to its full potential with the help of a cool ice crusher. The race will come in a distant second to enjoying this classic beverage.

garlic pull-apart rolls | paneer mint pull-apart rolls - a step by step recipe

garlic pull-apart rolls | paneer mint pull-apart rolls - a step by step recipe

These Eggless Garlic pull-apart rolls are made from scratch dough with garlic herb butter and cottage cheese stuffing. These make a perfect pair with soups or as evening snacks. With easy to understand step by step pictures to help you make this under one hour!

If I thought to get back my baking mojo was a great thing, there was nothing to compete with the feeling of baking these Garlic Pull-Apart Rolls does to you. Even when I was baking years ago, I never attempted baking bread much. And rolls, buns were on my list for a long time.

I have a big cookbook with bread from different countries. The pictures look so beautiful and very often I sit with it and browse through it wanting some inspiration to come in for me to bake something from them. But beyond feeling all flushed up, I end up feeling everything looks complicated.

I was so happy seeing how much Konda liked this. She wanted me to make this every day. Well, that's the statement I get to hear when they like something very much. I would surely be making different versions of this pull-apart roll as it makes a great evening snack!

Bring butter to room temperature. Grate and pound the garlic well. Or you can use a garlic crusher to crush it finely. Finely chop the coriander. Beat the butter well, mix all the ingredients. Continue beating for a couple of mins for a thorough mix and till it becomes creamy. Keep it aside.

In a bowl take the yeast, add lurk warm water and sugar. Cover it and set it aside for 10 mins. Once done you will see a creamy foam formed on the top. This means the yeast is still active. If not, please get another batch of yeast else your bread will never rise.

In a wide bowl, take the flour, add salt. Then add the yeast mixture and slowly add water to mix in. Knead till the flour forms a dough. At this stage, it will be very sticky. Then add the olive oil and knead well. Continue doing it till it forms a smooth dough. Punch it down a couple of times. When you press the dough, it should spring back. Grease a large bowl with olive oil. Apply the dough with oil by turning the dough in the bowl, cover the bowl with a damp muslin cloth and let the dough double. My dough doubled within an hour. Remove the cloth, punch the dough to remove the air from the dough and divide it into two. On a well floured surface, roll out the first ball into a rectangle about 1 cm thick. Spread the garlic butter on top of the first rolled out disc, spread evenly all over it. Nest tightly roll it into a log. Cut into small pieces. Next, take the second ball of dough, roll it as a rectangle disc of about 1 cm thick. Spread the paneer mix on the top, roll into a log and cut into equal portions. In a well greased baking tray, place the rolls with the cut side up and brush the top with some milk. I placed each flavour of stuffing in a line. Keep the baking tray aside for about 20 minutes for the rolls to rise. Meantime, pre-heat the oven to 180 deg C. Bake for about 30 - 35 mins till the top of the rolls turns golden brown. Once done, brush with a blob of butter over the top of the freshly baked rolls. This gives the rolls a lovely shine. When cool enough to handle, pull them apart and enjoy!

I know if I make this at home, my husband will be very happy. A tip from someone who has been baking bread for a long time - Try to roll the dough to a rectangle when you are planning to make this kind of rolls. If it resists to rolling, cover with a cloth and leave it for 5 - 10 minutes. It will relax and let you roll. Use a bench scraper to cut the rolls and don't pull the knife to get perfect looking rolls. I hope you don't mind me saying all these Valli. It took me a while to understand the picture of yeast. I haven't seen yeast like that in my life. I have seen yeast that we get which is finer granules.

the mint julep the cocktail journey website

the mint julep the cocktail journey website

The mint julep is an iconic bourbon drink, and the official cocktail of the Kentucky Derby. Juleps as a style of drink originated (we think) in the 15th century in Europe a julep was a concoction of flavored syrup mixed with medication to make it go down easy.

In America, mint juleps were originally made with brandy, then when the drink took hold in the south, bourbon became the go-to spirit for this drink. The mint and ice is refreshing, but this cocktail packs a punch, and is often made with a full 3 oz of Bourbon and up to 1/2 or 3/4 oz of simple syrup. We follow a more moderate (or standard cocktail spec) for this one, but feel free to make your mint julep to size!

Add the mint leaves and rich simple syrup to the bottom of a Julep Cup or other glassware (Old Fashioned or Rocks glass will do). Muddle the leaves gently to express the oils, but not to the point of bruising, ripping, or tearing. Fill the glass with crushed ice, lightly compacting it, then add the bourbon. Swizzle briskly to blend and chill, keeping the mint at the bottom. Add additional crushed or pebble ice to form a dome, and garnish with a bunch of mint thats been lightly squeezed between your palms or gently smacked against the side of the cup a few times to release aromatic oils. Serve with a straw.

About ice: to make this cocktail properly, you'll need a plan to buy or make crushed or pebbled ice. Use a muddler and lewis bag combo, or that ice crusher that may be collecting dust. We'll go over a few techniques, including what to do in a pinch if you don't have these tools, so come ready to dive into a beautiful new cocktail with us.

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