Crème De Menthe Recipes

CREME DE MENTHE COOKIES

Steps:

• In a large bowl, cream margarine and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between 2 sheets of waxed paper to 1/4-in. thickness (dough will be soft). Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until set, 7-8 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency. Spread evenly on bottoms of half of the cookies; cover with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Frost cookies.

CREME DE MENTHE GRASSHOPPER PIE

Steps:

• Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.
• In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

HOMEMADE CRèME DE MENTHE RECIPE

Steps:

• Gather the ingredients.
• In a one-quart jar, pour the vodka and tear the mint leaves as you add them. Shake well to immerse the herbs. Let infuse for 48 hours, shaking once a day.
• Bring the water to a boil in a small or medium saucepan. Add the sugar and stir until completely dissolved, then reduce to a simmer. After 5 minutes, remove the simple syrup from the heat and let cool completely. If making ahead, refrigerate in a sealed container until ready to blend the liqueur.
• After 2 days, add the cooled simple syrup to the mint-infused liquor. Shake and infuse for another 24 hours.
• Strain out the mint using a fine-mesh strainer lined with cheesecloth. Discard the mint and strain one or two more times to remove extra sediment.
• Funnel the crème de menthe into a 750-milliliter bottle or several smaller bottles.
• To color the liqueur, add 3 to 5 drops of green food coloring and shake well to incorporate.