Vibrant Green Coconut-Mint Chutney

I tend to eat lamb year-round, but for many, springtime is prime time for lamb roasts and chops. And I must admit, I'm not sure why mint jelly is the traditional accompaniment. I mean, it's fine, but I just don't think it's quite as tasty or complex in flavor as my Coconut-Mint Chutney.



This bright, fresh-tasting sauce is very similar to one I learned while working with Chef Cardoz. It's terrific with curries, Indian-spiced meats and fish or simple, straight-up sautéed lamb chops.



If you're familiar with the Argentinian chimichurri sauce, you'll notice some similarity here. The flavors are similarly fresh and zippy, but because it's coconut-based, this chutney tends to be smoother and creamier.



A couple of notes on this recipe... I use the term "small bunch of mint" here. See the photo above for an illustration of what I mean by that. If jaggery, a traditional Indian cane sugar, was more widely available, I'd recommend you sweeten this chutney with that, but it's not, so maple syrup or brown sugar make good substitutions.

Coconut-Mint Chutney (Makes about 1.5 cups)

1 small bunch of mint
1 small bunch of cilantro
Soft flesh of 1 young coconut (or 1/2 cup shredded coconut)
1/2 small onion, cut in half
1/2 long green chili or jalapeno
1/4 cup fresh lime juice
1 tsp ground cumin
1/4 cup water (or coconut water)
1/2 tsp salt
1 tsp brown sugar or maple syrup (optional)

1. Pick the leaves from the stems of the mint and cilantro. Use the stems for stock or discard.
2. Place the leaves, coconut flesh, onion pieces, chili, lime juice, cumin and water in a blender or food processor and puree until smooth.
3. Sample and season to taste with salt and sugar or maple syrup, if desired. Serve immediately, or store, chilled, in an airtight container for up to a week.

Although you can store this chutney in the fridge for a few days, it's always best when fresh. If you have extra, you can also freeze it and toss it into the pot next time you make a coconut-based soup or curry.

Happy eating!

Day 19: Cookie o' the Week... Peppermint Snowflakes

This post marks Day 19 of Miss Ginsu's 2008 Advent Calendar. To find other days and other projects, use the calendar page to navigate.

I recently ran across the coolest snowflake cookie cutter set; It included tiny pieces to help cut out the decorative bits on the arms of the snowflakes. Pretty slick, but I had no real need to buy it.

Then it occurred to me that such a thing would be just the ticket for a new take on that stained glass cookie that's made with a basic cut-out recipe and crushed candy that melts into the open spaces. Voila! Peppermint Snowflakes!



I've made these chocolate, because I really like the combination of chocolate and peppermint, but you could certainly skip the cocoa powder, use 1/2 cup more flour and make vanilla snowflakes.



You can use candy canes, as I did, but I think they'd look pretty cool with those clear blue peppermint candies as well.

Peppermint Snowflakes (Makes about 4 dozen)
1 cup sugar
1 cup (2 sticks) butter
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
2 1/2 cups all-purpose flour
Candy canes or peppermints
1 snowflake cookie cutter set

1. Heat oven to 350° F.
2. In a mixing bowl, cream the sugar and butter together. Add the egg and the vanilla extract.
3. In a separate bowl, sift together the flour and the cocoa powder.
4. Blend the flour mixture into the butter mixture.
5. Flatten the dough into a disc or a square, wrap in plastic wrap and chill for at least 1 hour.
6. Divide the dough, leave one portion in the refrigerator, and roll out the other portion between 1/4" and 1/8" thick on a floured surface.
7. Cut out large snowflakes, creating triangle-shaped openings in each. Move the snowflakes to the baking sheets.
8. Place hard candy or candy canes in a plastic bag, and pulverize the candy into tiny pieces/dust with the base of a jar or a meat mallet.
9. Fill the openings in the cookies with candy shards/dust. Stuff as much as you can into each opening. Bake the cookies for 8-10 minutes or until the cookie sets up and the candy is melted and bubbly.
10. Cool cookies for 3 minutes on the baking sheet before transferring them to a wire rack to cool fully.

Though you may be inspired to set these up in the windowsill and admire the stained-glass effect, the candy will melt with moisture of condensation. And since they're really tasty, that's a darn shame. Thus, I must insist you admire them only briefly before munching with a tall, cold glass of milk.

Holiday Cheer!