Mint-packed mojitos and juleps might be the most famous examples, but all kinds of cocktails will perk up when herbs are added to the mix. Muddling is the key to extracting the herbs' flavors and fragrant oils, done with a traditional bar tool similar to a mortar and pestle but gentler on delicate leaves, or the end of a wooden spoon. Here are four herbalicious drinks from our test kitchen.
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When scraps of dough get left behind after cookies hit the oven, turn them into a quick and tasty "streusel" topping for other baked goods, says pastry chef Chris Broberg.
Form the extra raw cookie dough into a ball and freeze. Then, simply grate the frozen dough with a box grater over muffins, coffee cakes, cobblers, or other sweet treats.
Here's another idea: Instead of freezing the dough, try baking the leftover dough strips then crushing them up to use as a crunchy topping for ice cream sundaes.
SourceThe Martha Stewart Show
Give a Bloody Mary lover a batch of delectable homemade dilly beans. The spicy, pickled green beans make a tasty, unexpected garnish (and are equally enjoyable on their own).
Add two types of flavored nuts -- spicy almonds and smoky cashews -- for serving alongside. Finish the gifts with simple paper toppers (round for the beans and wide bands for the nuts) secured with twine.
1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
2. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
3. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.
4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
SourceEveryday Food, Volume 31 April 2006
One, two, and you're through: easy main dishes to add to your weeknight meal repertoire.
Penne with Grape Tomatoes and Mozzarella
Farfalle with Smoked Salmon and Cream Cheese
Fettuccine with Spinach Pesto
Whole-Wheat Spaghetti with Vegetables and Peanut Sauce
Beef Tortellini with Arugula and Sun-Dried Tomatoes
SourceEveryday Food, March 2007
Give drinks, dessert, and breakfast a seasonal spin with this classic spice blend. Mix it yourself or use a store-bought version. To make spiced whipped cream for topping hot coffee, Irish coffee, pie, or cake, add 2 teaspoons of the mix to 1/2 cup heavy cream before whipping. The sweetened spice mix is good sprinkled on buttered toast or French toast.
Making Your Own
Even if you don't have pumpkin-pie spice in your pantry, you may well have everything that goes into it. Stir together 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground nutmeg. Add 2 tablespoons sugar for a sweetened version.
SourceMartha Stewart Living, November 2009
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