This week marks the annual St. Patrick’s celebration and the luck of the Irish. Ireland is known for its lush green rolling hills and its specialty cuisine. One of my favorite condiments to serve with our St. Patrick’s day supper is fresh mint sauce. Mint sauce enhances the flavor of lamb, veal, chicken or fish. The mint plant is hearty and it has prolific growth during the spring and summer. I highly recommend creating an herb garden during this time of year with mint featured. Mint’s versatility creates a lovely tea flavoring to freshen any sipping moment. Mint can be included in a bouquet garni to flavor braised meats or for soup. Also, mint can transform any basic plating design into grandeur with a sprinkle of a few leaves. I think it looks and tastes wonderful with salmon rosettes to create a blossom design. So this lucky month can begin with a handful a earth and a seedling of fresh mint during our spring green March.
Fresh St. Patrick’s Mint Sauce
Finely chop 8 to 10 fresh mint leaves. Combine the leaves with a couple of dashes of tarragon vinegar and a teaspoon of clover honey (or a teaspoon of sugar). To carry the theme, serve the sauce in an authentic Belik Irish porcelain China condiment dish. © Kelly McBride Loft