Metromint Blog

Vietnamese Dipping Sauce (Nuoc Cham)

Written by: Morgan McLaughlin

Try this super tasty and versatile variation of a traditional Vietnamese sauce. 

6 tablespoons fish sauce 
6 tablespoons Metromint Peppermint water 
6 tablespoons fresh lime juice

1 tablespoon Agave Nectar 
2 teaspoons seasoned rice vinegar 
2 cloves finely chopped garlic 
1-2 finely chopped chilies (optional)

Mix all ingredients and let sit for 20 minutes before serving and garnish with julienned carrots for some dinner time flourish.

It keeps well in the fridge for several days so make extra to dip your summer or spring rolls in, as a marinade or, my personal favorite as a salad dressing over shredded cabbage and carrot, bean sprouts, crushed peanuts, chopped mint and cilantro and your choice of protein.

Give it a try and let me know what you think.

 

Recipe Thursdays: Metromint Porridge

1/12/12
by Jaime Borschuk, Interactive Design Manager

This week I'm all about early morning comfort food. That is, warm oatmeal, simmered in Metromint.

Metromint Porridge (serves 2)

1 cup steel cut oats - McCann's cooks well
3 cups Metromint Peppermint
1 teaspoon vanilla extract
+ your favorite toppings (see below for mine)

In a small pot, bring Metromint to a gentle boil. Remove from heat. Add oats and vanilla, cover, and let sit for 15-20 minutes.

Put cooked oatmeal in a bowl and have fun with toppings. I like banana, apple, currants or raisins, honey, brown sugar, sunflower seeds and/or almonds. Enjoy!

Also, this is my last week at Metromint, so Recipe Thursdays may change or discontinue. It's been fun exploring minty recipes with you, and hopefully there are more to come from other folks at Metromint, or maybe even you! 

Recipe Thursdays: Iced Sweet Green Tea

1/5/12
by Jaime Borschuk, Interactive Design Manager

It's warm enough in San Francisco today that there is a (false) feeling in the air that Spring is here to stay. I want to drink iced tea on the porch. Also, in the last month I've gotten really into honey. All of this leads to this week's recipe:

Iced Sweet Green Tea (recipe for 1 gallon)

1 gallon of water 
4-5 teabags of Organic Green Tea (or equivalent loose leaf). I like Yogi Pure Green
3/4 cup of Honey. I like Marshall's Farm 
1-2 trays of Spearmint Metromint Ice Cubes

Boil 1/2 gallon of the water, add Green Tea Bags and brew for 7 minutes.

Once brewed, remove the teabags. Add honey and stir until thoroughly dissolved into liquid. Let cool.

Once cooled, pour into 1 gallon glass container. Add remaining 1/2 gallon of water (cold or room temp is fine).

Fill a tall glass with Spearmint Metromint ice cubes, and pour tea over ice. Refrigerate remainder and sip on it all week!

Recipe Thursdays: Metromint Chocolate Pudding

12/29/11
by Jaime Borschuk, Interactive Design Manager

Here's an easy variation on homemade chocolate pudding.

Metromint Chocolate Pudding

3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
1 1/2 cups Peppermint Metromint
1 (5 oz) can evaporated milk
1 oz dark chocolate, grated
1 teaspoon vanilla extract

In a large saucepan combine the sugar, cocoa, cornstarch and salt. Gradually add whole milk, Metromint, and evaporated milk. Bring to a boil over medium heat. Cook and stir for 2 minutes, or until thickened. Remove from heat. Stir in grated chocolate and vanilla. Let cool and serve.

Recipe Thursdays: Banana Cream Pie

12/22/11
by Jaime Borschuk, Interactive Design Manager

How about a mint twist to your banana cream pie?

Metromint Banana Cream Pie

3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
1 cup heavy whipping cream
1 cup Peppermint Metromint
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 9" pie crust, pre baked
4 bananas, sliced

Preheat oven to 350 degrees. Combine sugar, flour and salt in a saucepan. Mix whipping cream and Metromint and add gradually to saucepan. Stir over medium heat until the mixture bubbles gently. Turn heat to low and continue stirring for about 2 more minutes, and then remove from burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes (keep stirring). Remove from stove, and add butter and vanilla. Stir until smooth throughout.

Line the cooled baked pastry shell with sliced bananas. Top with pudding mixture. Bake for 12-15 minutes. Chill before serving. Optional - top with whipped cream.

Recipe Thursdays: Hot Buttered Rum

12/15/11
by Jaime Borschuk, Interactive Design Manager

One of my holiday favorites is Hot Buttered Rum. Here is a version you can make one cup at a time, with Metromint.

Hot Buttered Rum

1 1/2 teaspoons butter
1 Tablespoon brown sugar
1 1/2 teaspoons confectioners' sugar
1 1/2 oz dark rum
2 Tablespoons vanilla ice cream
1/2 teaspoon ground cinnamon
1/2 cup hot Peppermint Metromint
1/2 teaspoon ground nutmeg

Combine butter, brown sugar, and confectioners' sugar in a mug and stir until consistent. Add rum, ice cream and cinnamon, and top with hot Metromint. Mix until the ice cream and butter have melted together to make a creamy topping. Sprinkle with nutmeg and enjoy. 

Recipe Thursdays: Ginger (Mint) Cookies

12/8/11 
by Jaime Borschuk, Interactive Design Manager

I made these cookies last night and, even if the mint is barely detectable, they do wash down quite nicely with a Metromint Peppermint. And, FYI, these are SOFT ginger cookies.

Ginger (Mint) Cookies

2 1/4 cups flour
2 Tablespoons fresh ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup Metromint Peppermint
1/4 cup molasses

Preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a separate bowl, blend butter, sugar, egg, water, and molasses with a handheld mixer until consistent, and then add it to the flour mix. Blend into a fluffy dough. 

Roll dough into small balls. Optional: Roll into sugar for extra sweetness/texture. Place 2 inches appart on cookie sheet, flatten and bake for 10-12 minutes. 

Let cool, and enjoy!

Recipe Thursdays: Metromint Spirits

12/1/11

Bourbon and Branch (with Metromint) 
by Jaime Borschuk, Interactive Design Manager

2 oz Bulleit Bourbon (or your favorite whiskey/bourbon)
4 oz Chocolatemint Metromint  

Mix in a highball glass 2/3 full of ice. Stir and serve.

Or, try this non-alcoholic option:

Gin Free Martini
by James Whitbord, Metromint Fan

8 oz Metromint Lemonmint
10-15 drops Juniper extract
dash of Angostura Bitters
slice of Lime

Mix Metromint, Juniper extract, and bitters. Serve up or on the rocks, and garnish with lime. 

Recipe Thursdays: Cranberry Holiday Mold

11/24/11
by Nancy Artinyan, Sales Coordinator

Cranberry Holiday Mold

1 1/2 cups ground fresh cranberries
1/2 cup sugar
1 (3 oz) pkg orange jello
1 (3 oz) pkg lemon jello
1/4 teaspoon salt
2 cups boiling Peppermint Metromint
1 1/2 cups cold Lemonmint Metromint
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 orange, sectioned and diced
1/2 cup chopped walnuts

Combine cranberries and sugar and set aside. Dissolve gelatin and salt in boiling Peppermint Metromint. Add cold Lemonmint Metromint, lemon juice, cinnamon, and cloves. Chill until it starts to thicken, add cranberries, oranges, and nuts. Pour into mold until set.

Recipe Thursdays: Metromint Brownies

11/17/11

by Jaime Borschuk, Interactive Design Manager

Who needs a box mix for brownies when it can be this simple? And don't be skeptical, you can actually taste the Metromint in these brownies.

Metromint Brownies

1/2 cup sugar
2 tablespoons butter
1 1/2 cups chocolate chips
2 eggs
1/4 cup Peppermint Metromint 
1/2 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 325 degrees. Grease an 8x8 pan.

In a medium saucepan combine sugar and butter. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted. Mix in eggs, Metromint, and vanilla. Combine the flour, baking soda and salt and stir into the chocolate mixture. Spread evenly into prepped pan.

Bake for 35-45 minutes until brownies set. You know it's done when the top is firm and moist, but not gooey. Cool in pan and cut into squares.

Enjoy!