Cognac Marinated Mint Strawberries
Posted by Caveman Cooking on May 18, 2010
Secret Ingredient Series: Mint #1
The first in a series of three recipes featuring a common key ingredient. For our inaugural series we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!
6-8 Ounces Fresh Strawberries, sliced
1 Teaspoon Fresh Mint, minced
1/4 Small Lemon
1.5 Ounces Cognac
Rinse and drain strawberries. Remove stems and slice lengthwise about 1/4″ thick. Place into bowl.
Sprinkle minced mint over berries. Squeeze juice from lemon over berries (be sure to remove seeds first or squeeze juice through a strainer). Pour cognac over berries. With a spoon mix gently, but well.
NOTE: I don’t want to sound like a “Lemon Snob”, but there really is only one type of lemon to use for this, or any, recipe: a Meyer Lemon. Their sweet, tangy flavor adds so much more to any recipe calling for the yellow citrus fruit.
Again, not wanting to sound like a snob – this time a “Cognac Snob” – but, Delamain is the be-all, end-all brandy. It is an amazingly complex yet pleasing nectar, whether you are sipping it or cooking with it. And, yes, quality ingredients really do make a huge difference.
Once thoroughly mixed, cover bowl and refrigerate for 1-2 hours.
These are great solo; with ice cream; or, as pictured below, with your favorite piece of cake. Here they are paired with a Cheese Filled Crumb Coffee Cake. Yummmmmmmm!
Prep Time = 10 Minutes
Marinate Time = 1 to 2 Hours
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.