On Cooking Dinner Bits And Pieces

by Hugh Dessereau

Will The Real Mint Julip Please stand Up.

When we stumble upon a nugget of information that sheds light on common misconceptions, we get excited. The mint julep is no exception. The origins of the mint julep are clouded and may never be definitively known. The term ‘julep’ is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from Arabic and Persian meaning rose water.

The first appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” However, Davis did not specify that bourbon was the spirit to be used.

The mint julep associated with the southern United States, was probably created during the eighteenth century. U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city.

Those who claim to know the history of the “real” mint julep use a large clear glass into which is put a level teaspoon of powdered sugar dissolved in a little water. Then, shaved ice is used to fill the glass along with sprigs of mint. The mint is not crushed. Equal portions of cognac and peach brandy are added until the liquid fills the glass. Gently stir and one has the so-called “real” mint julep.

Our take on the matter is: If you like your mint julep made with bourbon (or Southern Comfort) and crushed mint, by all means, enjoy it. Don’t let those whose noses act as rain gutters dissuade you. However, if the mix looks interesting, it’s worth a try.

An Archeological Food Find

The following Turkey and Chayote recipe was discovered among the ruins of a monument in a forest in the Mexican state of Tabasco. Evidence indicates that the recipe dates back to around 291 B.C. That ancient state was then known as the Olmecas and preceded the Mayan civilization.

Chayote is an edible plant that belongs to the gourd family, Cucurbitaceae, along with melons, cucumbers and squash. The plant has large leaves that form a canopy over the fruit, and the vine is grown on the ground or, more commonly, on trellises.

Turkey and Chayotes

Place 3 pealed and quartered chayotes, or mango-squash, in a basin and pour 1 pint water mixed with 1 cup pear vinegar and some salt over them. Let them stand for 2 hours.

Cut one wild hen turkey (choose a 6- to 8-pound hen if you are not lucky enough to get a wild turkey) into 8 parts, and sauté the pieces with 1 onion, sliced, in 2 tablespoons butter for about 10 minutes. Now pour 1 cup soup stock into the pan and add 1 clove of garlic, minced, and 5 bay leaves, broken into tiny pieces.

Stew all this gently until the turkey is tender and then add the drained chayotes. Cook the chayotes with the turkey until they are tender and slip off the fork. Serve with any green vegetable.

Sounds very much like a traditional American holiday dinner, doesn’t it? Hmm, not so original, are we?

Tasty Substitute For Sour Cream

Ever start cooking and reach for an ingredient that you know you have and discover it isn’t there? Well, here is a quick and tasty substitute for sour cream. However, a side effect of this substitute is fewer calories.

Place 1 cup of cottage or ricotta cheese and ¾ cup of buttermilk into a blender and blend thoroughly. This mixture has many less calories than the commercial sour cream and may even taste better.

Try it on shrimp with slivered onions or cucumbers dressed with capers and watercress for a lunch or late snack. It can also be used in any recipe calling for sour cream.

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