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Kaimana Klassik 33 Bid

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Published by Sari Ellis, 2019-10-18 22:29:57

Eat Mint Love

Kaimana Klassik 33 Bid

eat
mint
love

a kaimana klassik
cookbook



EAT - LOVE - MINT

Mint is a Women’s Masters team based out of Seattle, Washington. This summer marked our 10th year
competing at the Nationals level! We play in local leagues, local and regional tournaments, pick-ups,
and in the Club division on Women’s and Mixed teams. We coach in the youth scene and serve our local

ultimate organization, Disc NW.

Together prioritize having fun and strive to play our best ultimate as individuals and as a team. We
work hard and play with pride and spirit. We dance on the field before and after games, make up our
own raps and songs, and make way too many mint puns (and we love it). We laugh together and we

cry together. We support each other off of the field as much as we do on the field.

We are hoping you give us the chance to show Honolulu what this strong group of ladies has cooked
up and the (m)intensity and spirit we’ll bring to the kaimana on and off the field.

CTAOBNLTEEO

THE KING MONDO MENU

libation:

classic bourbon mint julep

soup:

chilled curried apple & mint
soup

main course:

shrimp and couscous with peas
& mint

dessert:

mint dream bars

EOXFT THE ROMANCE MENU

libation:

gin gin mule

appitizer:

oysters with pickled grape &
mint mignonette

main course:

oven-roasted lamb chops with
mint chimichurri

dessert:

mint chocolate chip layer cake

THE TOURNAMENT MENU

libation:

disc race

salad:

apple, orange & mint salad

main course:

peanut butter, jelly & mint
bagel

dessert:

peppermint patty shots

KThineg M

Mondo



libations

CLASSIC BOURBON MINT JULEP

PER COCKTAIL

INGREDIENTS

5 Mint Springs (leaves only)
0.5 onces simple syrup
2.5 onces bourbon whiskey

3 MIN

RECIPE

1 Combine mint leaves and simple syrup into a
julep cups (seperate evenly between two cups)

2 Muddle well to dissolve release the oil and
aroma from the mint

3 Add the bourbon
4 Fill cups with crushed ice and stir well until

glass becomes frosty

5 Garnish with additional mint sprig

PA L L E S Q U I M

CHILLED soup AND MINT

CURRIED APPLE
SOUP

6 SERVINGS

45min prep
3hr 45min total

INGREDIENTS

2 tbsp butter
1 onion, coarsely chopped
1 tbsp mild curry powder
3 2/3 cups vegetable stock
4 medium cooking apples (peeled, cored,

and coarsely chopped)
2 tbsp mango chutney
1/2 juice from a lemon
7-8 sprigs of fresh mint
salt and black pepper
1/2 cup plain yogurt

RECIPE 4 Strip the mint leaves from the stalks,
reserving 6 small springs for garnish.
1 Melt the butter in a large saucepan, Finely chop the mint leaves.
add the onion and cook gently, stirring
occasionally for a few minutes until soft 5 Pour the soup into a large bowl, stir
but not browned. Add the curry powder in the chopped mint and add salk and
and cook, stirring constantly for 1-2 pepper to taste. Cover and chill in the
minutes. refrigerator for at least 3 hours.

2 Add the stock and chopped apples and 6 Whisk in the yogurt then taste for
bring to a boil, stirring. Cover and seasoning. If the soup is too thick add
simmer for 15 minutes or until the apples a little milk. Garnish with the reserved
are tender. mint before serving.

3 Puree the apple mixture, mango chutney
and lemon juice in a food processor or
blender until very smooth.

SHRIMP main course WITH PEAS

AND COUSCOUS
AND MINT

4 SERVINGS

20min

RECIPE INGREDIENTS

1 In a medium saucepan, boil the 1 1/3 cup chicken stock/broth or
chicken broth (1 1/3 cups). vegetable broth

2 Add the peas (1 cup) and 1 cup peas preferably fresh, but
salt to taste and boil for one frozen can also be used
minute.
1 cup couscous
3 Add the couscous (1 cup), stir, 1/4 cup pine nuts preferably toasted
turn off the heat, and cover. 2 tablespoons fresh mint chopped
Let sit for 5-10 minutes. 1 lb. shrimp peeled and deveined
2 tablespoons extra-virgin olive oil
4 Meanwhile, pat the shrimp (1
lb.) dry with a clean kitchen or plus more for serving
paper towel. kosher salt to taste
black pepper to taste
chopped fresh parsley for garnish

(optional)

5 Mix shrimp in small bowl with
2 tablespoons olive oil, and
plenty of salt and pepper.

6 Sear shrimp in a skillet on high heat for two minutes
on each side.

7 Fluff couscous with a fork and stir in fresh mint (2
t a b l e s p o o n ) a n d toa s te d p i n e n u t s ( 1 / 4 c u p ) . Ta s te a n d
adjust seasoning as necessar y.

8 Serve shrimp on top of couscous.

UPDATE PHOTO
FIND SOMETHING!!!

dessert

CHOCOLATE MINT DREAM BARS

9 SERVINGS

45min prep
3hr 15min total

INGREDIENTS PEPPERMINT L AYER: PUDDING L AYER:
4 ounce cream cheese room 3.9 ounce box chocolate
CRUST: temperature fudge pudding
15.25 ounce package mint 1/2 cup confectioners sugar 1 1/2 cups mlk
oreo cookies 1/4 tsp peppermint extract 8 ounce container cool whip
5 tbsp unsalted butter 5-7 drops green food chocolate bar shavings
1 lb package Andes Mints coloring
chopped 1 cup of cool whip

RECIPE PEPPERMINT CREAM CHEESE

1 Prepare an 8x8-inch baking pan by lining it 6 In a mixing bowl beat the cream cheese until
with parchment so that the edges come up soft.
on the sides, enabling you to easily remove the
bars from the pan to slice before serving. 7 Add the confectioners sugar, peppermint
extract and 5 drops of green food coloring.
CURST
8 Beat until thoroughly combined, scraping
2 Place 24 mint oreos into a food processor down the sides and bottom of the mixing
and pulse to finely ground into crumbs. bowl.

3 Pour the cookie crumbs into the butter and 9 If desired, add more green food coloring
mix well. until desired hue is reached.

4 Place the crumbs into the prepared baking 1 0 Fold in one cup of cool whip until well
pan and pat down firmly, spreading to all of mixed.
the edges. PUDDING

5 Put the plan into the freezer to set for a min 1 1 In a medium bowl, whisk together the
of 30 minutes. chocolate fudge pudding and milk.

1 2 Place into refrigerator to set.

ASSEMBLY 6 30 minutes before serving, place the pan into
freezer. This will allow it to be sliced easily.
1 Chop 30 of the andes mints and evenly
distribute them on top of the crust. 7 Chop the remaining andes mints and chocolate
curls on top.
2 Place dollops of the peppermint cream cheese
on top of the chopped mints and gently 8 Peel the parchment away from the sides and
spread to the edges of the pan. slice with a large knife. (It will be easiest
to slice with a knife that has been placed under
3 Place dollops of pudding on top of the cream warm running water then dried).
cheese and gently spread.

4 Evenly spread the remaining cool whip over
the pudding.

5 Place the pan into the refrigerator for a
minimum of two hours.

RThoeman

nce



5 min libations

GIN GIN MULE

PER COCKTAIL

INGREDIENTS

8 mint leaves
3/4 onces lime juice (freshly squeezed)
1 ounce simple syrup
1 1/2 onces gin
1 bottle ginger beer
Garnish: sprig of mint, lime and black berries

RECIPE

1 In a cocktail shaker, muddle the mint leaves
with lime juice and simple syrup to release the
essence of the herbs.

2 Add gin and fill the shaker with ice.
3 Shake well.
4 Strain into a glass and fill with fresh ice.
5 Top with Ginger beer and garnish with a sprig of

mint, lime and black berries.



appitizer

OYSTERS WITH PICKLED GRAPE
AND MINT MIGNONETTE

2 SERVINGS

45min 1 Rince and dry grapes.

PICKLED GRAPES: 2 Slice away the ‘belly button’
of the grape(at the stem
INGREDIENTS end). Put grapes in a clean, dry
j a r.
1/2 lb seedless grapes
(red or black) 3 In a saucepan, heat up
rice vinegar, sugar and
1/2 cup rice wine vinegar peppercorns. Bring to a boil
1/2 cup granulated sugar then let cool completely.
1/2 tsp whole black
4 Pour over grapes. Cover
peppercorns and chill grapes in the
refigerator overnight.

MIGNONETTE: 1 In a bowl of cold water, soak
thinly sliced scallion and allow
INGREDIENTS it to curl. Drain and set aside.

3 tbsp pickle brine 2 Stir the rest of the ingredients
2 stalks scallions t o g e t h e r.

(white and pale green 3 Spoon on top of oysters and
parts only, thinly sliced top with scallion wisps.
longitudinally)
3 tbsp chopped pickled
red grapes
2 tbsp minced mint
1/2 tsp salt
cracked pepper (optional)

main course WITH

OVEN-ROASTED LAMB CHOPS
MINT CHIMICHURRI

4 SERVINGS

50 min OVEN 450°F

INGREDIENTS RECIPE

2 cups mint leaves 1 In a blender, puree the mint, jalapeño,
1 small jalapeño (seeded and chopped) shallot, garlic, vinegar, sugar and 1/2 cup of
1 small shallot, coarsely chopped the oil. Season with salt.
1 garlic clove, coarsely chopped
2 tablespoons red wine vinegar 2 Preheat the oven to 450°. In an ovenproof
Pinch of sugar skillet, heat 2 tablespoons of the oil until
1/2 cup plus 3 tablespoons extra-virgin shimmering. Season the lamb with salt and
olive oil pepper; add to the skillet, fat side down, and
Salt brown over high heat, turning once. Transfer
2 six-rib racks of lamb (about 1 1/2 the skillet to the oven and roast for 12
minutes, until medium-rare. Transfer the lamb
pounds each) to a carving board; let rest for 10 minutes.
Freshly ground pepper
6 ounces snow peas 3 Meanwhile, bring a medium saucepan of
1 red Thai chile, seeded and minced salted water to a boil. Blanch the snow
1 tablespoon chopped cilantro peas, about 1 minute. Drain and pat dr y.
1/4 cup roasted almonds, chopped
4 In a bowl, mix the Thai chile, cilantro,
snow peas, almonds and the remaining 1
tablespoon of oil; season with salt.

5 Carve the racks into chops; set 3 on each
plate. Dollop with the mint chimichurri and
serve the snow pea salad alongside.



MINT desserts L AY E R CAKE

CHOCOLATE CHIP

12-14 SLICES

1hr 35min OVEN 300ºF

RECIPE INGREDIENTS

1 Prepare three 8 inch cake pans CHOCOL ATE CAKE MINT FROSTING
with parchment paper circles in
the bottom and grease the sides. 2 cups flour 1 1/2 cups butter
2 cups sugar 1 1/2 cups shortening
2 Add all the dry ingredients 3/4 cup natural 11 1/2 cups powdered sugar
to a large bowl and whisk unsweetened cocoa powder 5 tbsp water
together to combine. 2 tsp baking soda 1 tsp vanilla extract
1 tsp salt 1 tbsp mint extract
3 Add the eggs, milk and 2 large eggs Green and yellow gel icing
vegetable oil to the dry 1 cup milk
ingredients and mix well. 1 cup vegetable oil color
1 1/2 tsp vanilla 10 oz mint chocolate
4 Add the vanilla to the boiling 1 cup boiling water
water and add to the batter. pieces
Mix on low speed until well
combined.

5 Divide the batter evenly between the three cakes pans and
bake at 300 degrees for about 30-35 minutes, or until a
toothpick comes out with a few moist crumbs.

6 Remove cakes from oven and allow to cool for about 5-10
minutes, then remove to cooling racks to cool completely.

7 While the cakes cool, make the frosting. Beat the butter
and shortening together until smooth.

8 Slowly add about 1/2 of the powdered sugar, mixing until
smooth between each addition of powdered sugar.

9 Add 3-4 tablespoons of water and the vanilla and mint
extract to the frosting and mix until smooth.

10Slowly add the remaining powdered sugar, mixing until
smooth between each addition of powdered sugar.

1 1 Add additional water to 1 4 Spread 1 cup (240g) of 1 7 Frost the outside of the
the frosting as needed to frosting into an even layer cake with the remaining
get a smooth consistency, then on top of the cake, then sprinkle frosting.
color frosting with gel icing 1/4 cup of mint chocolate
c o l o r. pieces on top and press into the 1 8 Press additional mint
frosting. chocolate pieces into the
1 2 When the cakes are sides of the cake and pipe a
cooled, use a large 1 5 Add the second layer of swirl border of frosting around
serrated knife to remove the cake, then another cup the top edge of the cake.
domes from the tops of the cake (240g) of frosting and 1/4 cup Sprinkle additional mint chips
layers so that they are flat. of mint chocolate pieces. over the top of the cake, if
desired.
1 3 Place the first layer of 1 6 Top the cake with the
cake on your serving plate third layer of cake.
or on a cardboard cake circle.

TTohuerna

ament

PA L L E S Q U I M

libations

DISC RACE

PER DISC

INGREDIENTS
1 frisbee
4 cans of 12 onces beers
Garnish: sprig of mint

5 min

RECIPE

1 Clean off disc and place on flat surface.
2 Open cans of beer and pour into upsidedown

frisbee. Care shall be taken when pouring the
last beer as to not spill any over the edges.

3 Garnish with a sprig of mint.
4 Grab a group of friends or go at it alone.

PA L L E S Q U I M

APPLE, salad SALAD

ORANGE & MINT

2 SERVINGS

10 min. FRUITS

RECIPE INGREDIENTS
3 apples
1 At the tournament food 3 oranges
table find apples, oranges
and any additional fruit which 5-6 mint leaves
you desire.
SPORK
2 Bring the bounty back to PHOTO
your sideline and grab a WITH DICED
semi-clean disc to cut on and APPLES
spork to cut with.

3 Use the ‘knife’ section of
the spork to cut the apples
into 1/4” cubes (you may want
to have a few spare sporks
around since at least 2 will
break in this proccess).

4 Peel the oranges and break
into sections.

5 Combine fruit and mint
in the disc and serve. (if
mixture seems dry add a few
drops of beer).



main course

PEANUT BUT TER, JELLY
AND MINT BAGEL

1 SERVING

5 min

INGREDIENTS
2 tbsp peanut butter
1 tbsp grape jelly
1 plain bagel
2-3 mint leaves
OPTIONAL:

1 handfull of trail mix
4-5 crushed potato chips
replace peanut butter with nutella

RECIPE

1 At the tournament food table find peanut butter, jelly, bagel
and any additional desired ingredients. Bring these back to
your team’s sidelines.

2 Using the spoon side of your spork spread the peanut butter
across the top of the bagel. Once completed do the same
with the jelly on top of the peanut butter.

3 Place the mint leaves on top of the jelly spreading evenly
over whole surface.

4 If desired add other toppings then enjoy.



dessert SHOTS

PEPPERMINT PAT TIE

SERVINGS EVERYONE

INGREDIENTS
1 bottle of chocolate syrup
1 can of whipped cream
1 bottle of peppermint schnapps

RECIPE

1 Line up opposing team single file and
have them each take a knee.

2 With the help of two team mates move
down the line, stopping at each person
and repeating the following instructions:

3 Teammate # 1 is to pour approximately
1 once of Peppermint Schnapps into
opponents open mouth.

4 Teammate # 2 then squeezes about 1
tbsp of chocolate into the same open
mouth.

5 Following the chocolate, squirt about 1
tbsp of whipped cream to top it off.

6 Repeat as required.

eat
mint

love
kaimana klassik 33 2020


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