Emeril Lagasses Moroccan Mint Tea Recipes

Steps:

• In a tall glass, add the mint and simple syrup. With the handle of a spoon, crush and mash the leaves to extract the flavors. Fill the glass with the crushed ice and pour in the bourbon. Using a tea spoon, jiggle the contents to mix and chill. Garnish with fresh mint sprigs.

Steps:

• Combine the sugar and water in a small saucepan and simmer until the sugar dissolves. Remove from the heat and add the mint leaves. Allow to steep until cooled. Once cooled, strain out the leaves.
• Combine half of the mint syrup, 4 cups ice, and 1 cup bourbon in a blender. Blend until smooth. Pour into a pitcher. Repeat with the remaining ingredients. Rub the rims of julep cups, if available, or wide-mouthed, long-stemmed glasses with orange slices and dip the rims in sugar, then fill with the frozen mint juleps. Garnish each with an orange slice and mint sprig and serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.
• In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.

Steps:

• Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup.
• With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip.
• Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup.
• With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip.
• Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely.
• Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely.

Steps:

• Combine mint, sugar, honey and tea in a teapot.
• Pour boiling water over and let steep 5 to 8 minutes.
• Strain out mint and tea leaves and pour into glasses.
• Garnish with a mint sprig and serve.

Steps:

• Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
• Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
• Let the tea brew for three minutes.
• Set out glasses for the tea.
• A shot-glass is close to the slender glasses used in Morocco.
• Fill just one glass with the tea, then pour it back in the pot.
• Repeat.
• This helps to dissolve and distribute the sugar.
• Pour the tea.
• You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
• If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
• Garnish with the remaining sprigs of mint.

Steps:

• Pour about 1/2 cup boiling water into a teapot, swish it around to heat the pot, and dump out. Add tea to the teapot and pour in 1 cup of the boiling water. Cover and let steep 3 minutes.
• Add sugar and mint leaves and stems to the teapot. Add the remaining 3 cups boiling water. Cover and let steep for 5 minutes.
• Stir. Continue to steep for 5 minutes more.
• Strain tea into cups.