I ran across a recipe for a mint-peppercorn yogurt concoction, something
which can be used either as a salad dressing or as a sauce. This is adapted
from _Frank Stitt's Southern Table_:

1 bunch mint[1]
1 cup plain yogurt (I'd guess lowfat is okay, but I wouldn't use nonfat)
1/2 cup heavy cream (well, maybe nonfat yogurt *would* be okay...)
1 tablespoon fresh lemon juice
2 drops orange flower water
Kosher salt to taste
1 teaspoon freshly-ground black pepper (The pepper is a primary component,
it *must* be high-quality and freshly ground)
1 cup olive oil (Since it isn't going to be cooked, this is one place you
want to use the best quality olive oil available.)

Pull leaves off mint stems. Finely chop leaves. (You might be able to do
something with the remaining stems, but I'm not sure what. I'd probably just
throw them away.)

Put everything but the olive oil into a bowl and combine with a whisk. While
continuing to whisk, slowly add the olive oil. Whisk until all the oil is
incorporated. (My immersion blender has a whisk attachment; that's what I'd
use for this recipe.)

The book recommends using the dressing for grilled vegetables, fish, romaine
lettuce, or lamb. I think the first use I'd make of it would be with
souvlaki in a pita, along with red onion slices, orange slices, radish
slices, and black olives.

Bob
[1] Obviously the term "bunch" is less than precise. I'd expect to get
somewhere between a third and a half cup of leaves from a typical bunch of
mint.

Bob Terwilliger > wrote in message
...
>I ran across a recipe for a mint-peppercorn yogurt concoction, something
>which can be used either as a salad dressing or as a sauce. This is adapted
>from _Frank Stitt's Southern Table_:
>
> 1 bunch mint[1]
> 1 cup plain yogurt (I'd guess lowfat is okay, but I wouldn't
> use nonfat)
> 1/2 cup heavy cream (well, maybe nonfat yogurt *would*
> be okay...)
[snip]

My Indian friends make a similar yogurt-mint sauce. All mentioned a missing
ingredient, onion; one even provided a strong recommendation (unusual
in-and-of-itself) that the yogurt should be goat's milk. Otherwise, they use
it for many things. It's versitile.

The Ranger

Bob Terwilliger wrote:
> I ran across a recipe for a mint-peppercorn yogurt concoction, something
> which can be used either as a salad dressing or as a sauce. This is adapted
> from _Frank Stitt's Southern Table_:
>
> 1 bunch mint[1]
> 1 cup plain yogurt (I'd guess lowfat is okay, but I wouldn't use nonfat)
> 1/2 cup heavy cream (well, maybe nonfat yogurt *would* be okay...)
> 1 tablespoon fresh lemon juice
> 2 drops orange flower water
> Kosher salt to taste
> 1 teaspoon freshly-ground black pepper (The pepper is a primary component,
> it *must* be high-quality and freshly ground)
> 1 cup olive oil (Since it isn't going to be cooked, this is one place you
> want to use the best quality olive oil available.)

I've never purchased or used/eaten orange flower water. Does it really
impart flavor at *two drops* worth? What else might one use it for?

The Ranger wrote:

>>I ran across a recipe for a mint-peppercorn yogurt concoction, something
>>which can be used either as a salad dressing or as a sauce. This is
>>adapted from _Frank Stitt's Southern Table_:
>>
>> 1 bunch mint[1]
>> 1 cup plain yogurt (I'd guess lowfat is okay, but I wouldn't
>> use nonfat)
>> 1/2 cup heavy cream (well, maybe nonfat yogurt *would*
>> be okay...)
> [snip]
>
> My Indian friends make a similar yogurt-mint sauce. All mentioned a
> missing ingredient, onion; one even provided a strong recommendation
> (unusual in-and-of-itself) that the yogurt should be goat's milk.
> Otherwise, they use it for many things. It's versitile.

In my experience, mint raita (which is what I think your Indian friends were
probably talking about) usually contains at least some cumin. I can see
where adding onion would be good, but for the use I had in mind (in a
modified gyro), onion would already have a very strong presence, so its use
in the dressing would be redundant. Still, it's definitely a good thing to
keep in mind; thanks for bringing it up.

Bob

Goomba wrote:

> I've never purchased or used/eaten orange flower water. Does it really
> impart flavor at *two drops* worth? What else might one use it for?

It's primarily used in Middle Eastern cooking, although I've seen it turn up
in Indian or Persian recipes from time to time. It's quite fragrant, but has
a bitterness which can take over if you use more than just a hint. To get an
idea of what it's like, try stirring a half-teaspoon into a batch of
freshly-steamed white rice or couscous.

Bob

On Jul 2, 9:41*am, "Bob Terwilliger" >
wrote:
> Goomba wrote:
> > I've never purchased or used/eaten orange flower water. Does it really
> > impart flavor at *two drops* worth? What else might one use it for?
>
> It's primarily used in Middle Eastern cooking, although I've seen it turn up
> in Indian or Persian recipes from time to time. It's quite fragrant, but has
> a bitterness which can take over if you use more than just a hint. To get an
> idea of what it's like, try stirring a half-teaspoon into a batch of
> freshly-steamed white rice or couscous.
>
> Bob

Couldn't you use bitters instead of the orange flower water? I always
have Angostura Bitters on hand for coctails.

ImStillMags wrote:
> On Jul 2, 9:41 am, "Bob Terwilliger" >
> wrote:
>> Goomba wrote:
>>> I've never purchased or used/eaten orange flower water. Does it really
>>> impart flavor at *two drops* worth? What else might one use it for?
>> It's primarily used in Middle Eastern cooking, although I've seen it turn up
>> in Indian or Persian recipes from time to time. It's quite fragrant, but has
>> a bitterness which can take over if you use more than just a hint. To get an
>> idea of what it's like, try stirring a half-teaspoon into a batch of
>> freshly-steamed white rice or couscous.
>>
>> Bob
>
> Couldn't you use bitters instead of the orange flower water? I always
> have Angostura Bitters on hand for coctails.

Not if you want anywhere near the same effect.

--
Jean B.

Sitara wrote:

> Couldn't you use bitters instead of the orange flower water? I always
> have Angostura Bitters on hand for coctails.

Bitters won't give you the orange blossom fragrance. That fragrance is the
entire point of using orange flower water.

Bob

On Fri, 2 Jul 2010 09:33:52 -0700, Bob Terwilliger wrote:

> The Ranger wrote:
>
>>>I ran across a recipe for a mint-peppercorn yogurt concoction, something
>>>which can be used either as a salad dressing or as a sauce. This is
>>>adapted from _Frank Stitt's Southern Table_:
>>>
>>> 1 bunch mint[1]
>>> 1 cup plain yogurt (I'd guess lowfat is okay, but I wouldn't
>>> use nonfat)
>>> 1/2 cup heavy cream (well, maybe nonfat yogurt *would*
>>> be okay...)
>> [snip]
>>
>> My Indian friends make a similar yogurt-mint sauce. All mentioned a
>> missing ingredient, onion; one even provided a strong recommendation
>> (unusual in-and-of-itself) that the yogurt should be goat's milk.
>> Otherwise, they use it for many things. It's versitile.
>
> In my experience, mint raita (which is what I think your Indian friends were
> probably talking about) usually contains at least some cumin. I can see
> where adding onion would be good, but for the use I had in mind (in a
> modified gyro), onion would already have a very strong presence, so its use
> in the dressing would be redundant. Still, it's definitely a good thing to
> keep in mind; thanks for bringing it up.
>
> Bob

i've used a yogurt-garlic-mint marinade for chicken or beef to good effect.
(the beef takes on an odd color when raw, though. cooked, it browns well.
lamb would also work.)

your pal,
blake

Goomba wrote:
>
>I've never purchased or used/eaten orange flower water. Does it really
>impart flavor at *two drops* worth? What else might one use it for?

Dab your cleavages.

http://www.thespicehouse.com/recipes...baklava-recipe

On Fri, 02 Jul 2010 11:42:54 -0400, Goomba wrote:

> Bob Terwilliger wrote:
>> I ran across a recipe for a mint-peppercorn yogurt concoction, something
>> which can be used either as a salad dressing or as a sauce. This is adapted
>> from _Frank Stitt's Southern Table_:
>>
>> 1 bunch mint[1]
>> 1 cup plain yogurt (I'd guess lowfat is okay, but I wouldn't use nonfat)
>> 1/2 cup heavy cream (well, maybe nonfat yogurt *would* be okay...)
>> 1 tablespoon fresh lemon juice
>> 2 drops orange flower water
>> Kosher salt to taste
>> 1 teaspoon freshly-ground black pepper (The pepper is a primary component,
>> it *must* be high-quality and freshly ground)
>> 1 cup olive oil (Since it isn't going to be cooked, this is one place you
>> want to use the best quality olive oil available.)
>
> I've never purchased or used/eaten orange flower water. Does it really
> impart flavor at *two drops* worth? What else might one use it for?

i find it effective when dabbed behind the ears.

your pal,
blake

brooklyn1 > wrote:

>Goomba wrote:

>>I've never purchased or used/eaten orange flower water. Does it really
>>impart flavor at *two drops* worth? What else might one use it for?

>Dab your cleavages.

>http://www.thespicehouse.com/recipes...baklava-recipe

It can also be used in the famous Ramos Fizz, and is I think mandatory
in a Gin Rickey.

Steve

On Sat, 3 Jul 2010 13:17:38 -0400, blake murphy
> wrote:

> On Fri, 02 Jul 2010 11:42:54 -0400, Goomba wrote:
> >
> > I've never purchased or used/eaten orange flower water. Does it really
> > impart flavor at *two drops* worth? What else might one use it for?
>
> i find it effective when dabbed behind the ears.
>
It's one of those you know you don't know when it's there, but you
know when it's missing type things - like Worcestershire sauce and bay
leaf. I have never had a Ramos fizz made with vanilla, but it is
*always* made with orange flower water.
http://www.hurlothrumbo.org/ramos_fizz_recipe.htm

Ramos Gin Fizz

This recipe and text is taken from New Orleans DRINKS and how to mix
'em by Stanley Clisby Arthur. HARMANSON, Publisher 333 rue Royale,
Nouvelle Orleans; 1937

1 tablespoon powdered sugar
3-4 drops orange flower water
1/2 lime -- juice only
1/2 lemon -- juice only
1 jigger dry gin
1 white of egg
1 jigger heavy cream
1 squirt seltzer water (1 oz)
2 drops extract vanilla (optional)

Mix in a tall bar glass in the order given; add crushed ice, not too
fine as lumps are needed to whip up the froth on the egg white and
cream. Use a long metal shaker and remember this is one drink that
needs a long, steady shaking. Keep at it until the mixture gets body
-- "ropy" as some experienced barkeepers express it. When thoroughly
shaken, strain into a tall thin glass for serving.

The gin fizz has long been an institution in the city care forgot.
The age of the Ramos gin fizz is well past the half-century mark, and
its popularity shows no signs of abating. In the good old days before
the federal government was so prodigal with padlocks, the saloons of
Henry C Ramos were famous for the gin fizzes shaken up by a busy bevy
of shaker boys. Visitors, not to mention home folk, flocked in droves
to the Ramos dispensary to down the frothy draft that Ramos alone knew
how to make to perfection. One poetical sipper eulogized it thus:
"It's like drinking a flower!"

Exactly what went into the making of a Ramos gin fizz always has been
more or less a secret. One thing is certain -- only at the Ramos
establishment could one get what tasted like a real gin fizz.
Wherefore, like all successful drinks, the Ramos fizz was widely
imitated but never really duplicated. Possibly no other thirst
assuaging emporium gave the mixture the long deliberate shaking it
received from the shaker boys behind the Ramos bar, and that was the
secret of its lip smacking goodness. Came prohibition, and the drink
that made the name of Ramos disappeared. After the return of legal
liquor, the trade name of Ramos was acquired by the Hotel Roosevelt,
and today that is its legal domicile.

<snip>

The recipe given is the original formula. Veteran barkeepers differ
violently -- practically come to blows -- over the inclusion of the
two innocent drops of extract of vanilla. Old-timers who worked for
Henry Ramos in the past declare the original Ramos included no vanilla
in its make-up. Others hold that the twin drops of extract wrung from
the heart of the vanilla bean either make or break a real gin fizz --
make it taste like heaven or the reverse.

Therefore, when you mix your fizz, add the two vanilla drops or leave
them out, just as you please. If still in doubt, take it up with Paul
Alpuente at the Hotel Roosevelt bar. He was with Henry Ramos for
years, and when he mixes your Ramos gin fizz, watch him closely.


--
Forget the health food. I need all the preservatives I can get.