I am a little sad that Gilt Taste closed down. More than the high-end grocery shopping that the site offered, I was more drawn to the recipes and the stories. Well, at least as of now, I do not see any way of going back to those sections. I however did try some of the recipes that I liked from the site, the most recent being yesterday. However, like my most of the other recipes, I had my own variations and substitutions.
Better Limeade based on Ruth Reichl’s: How to make a better lemonade article on Gilt Taste.
For me the basic component of the entire recipe that makes it a super hit is the sugar syrup. I have been making lime and lemonades for many years before, but never this way and this is decidedly a really better tasting method.
- Juice from 2 large Lime/Lemon
- Mint leaves (optional)
- Make the sugar syrup- dissolve 1 cup of sugar in 3/4 cup of water and heat till the water is clear.
- Turn off the heat, zest the lime/lemon and let it cool. (this can be stored in the refrigerator upto a week)
- Add the lime juice to the water (use water per your taste and how tangy you want the drink to be).
- Stir in sugar syrup, mix well.
- Serve over ice and garnish with mint leaves.
Mango with Sweet mint pesto
This was one of the recipes on the Gilt taste that was on my must try list. Francis Lam has a funny and witty way of telling his stories and I have always enjoyed his recipes. The original recipe calls for using ripe peaches. I am sure it would taste great with peaches but for now, I have abundance of mangoes in my pantry and decided to give it a try. Turns out I was not wrong to try. It was delicious. I have already decided to use it as a dessert for my guests sometime. A healthier option for sure and an interesting twist to your everyday fruit.
For the Sweet mint pesto.
- Handful of mint leaves
- Almonds ( as in the original recipe). I used cashew nuts for this one.
- Olive oil
- Lemon juice.
- Toast the nuts lightly. Pulverize them in a processor.
- Add mint leaves and make into a coarse paste.
- Add lemon juice and olive oil. Add the salt and the sugar.
- Make sure that it is not too pasty, you would want the pesto to be able to coat all of your fruit.
Cut the mangoes into 2 inch pieces. Arrange them in a dish. Zest lemon all over and shake well.
- Add the sweet mint pesto and rub evenly with your hands.
- Chill the salad for 30 min and serve.