Kiwi Mint Julep Food

DISNEYLAND'S MINT JULEP (NON-ALCOHOLIC)

Steps:

• Combine the sugar and water in a 3 quart saucepan. Stir the contents until the sugar is dissolved.
• Stir in lime and lemonade concentrate next. Continue stirring and bring to boil just below the boiling point (210 degrees.) DO NOT BOIL!
• Remove pan from heat and chill. Once chilled, add a ratio of 1 part syrup to 5 parts chilled water.
• Transfer beverage to pitcher and enjoy!
• Garnish each serving with mint leaves, lime slice and a maraschino cherry.
• Sorry, the yield is estimated.

KIWI-MINT JULEP

Steps:

• Dissolve sugar in hot water in a 1-cup measure; let cool slightly.
• Combine ice, kiwis, limeade, mint, the sugar mixture and bourbon, if using, in a blender.
• Blend until smooth.
• Serve immediately.

FROZEN MINT JULEP

Steps:

• Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two.
• Add 3/4 cup of crushed ice and blend until slushy.
• Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.

KENTUCKY MINT JULEP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
• Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
• Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
• Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
• For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
• Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
• When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
• For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
• Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
• Garnish with fresh mint leaves; I am also using white chocolate curls.
• Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.

WINE MINT JULEP

Steps:

• Add mint springs to boiling water and let stand five minutes. Strain and add to fruit juices. Cool.
• Just before serving, add red wine to mint/fruit juice mixture. Pour into glasses filled with ice.
• You may want to adjust the wine to mint/fruit juice to your tastes.