Embracing our multi-cultural roots with Homemade Mint Sauce

Despite our compatible personalities, Nick and I come from very different places (culturally and geographically) and have had very different upbringings to boot.

His: Scottish heritage. Lived in Scotland, America, Taiwan, Malaysia (and now England) all before he was 18 years of age.  Celebrated a secular Christmas and Easter.

Hers: Eastern European heritage. Grew up in the Midwest of the US (go Cleveland!), only moving out of state, and then out of country independently, after the age of 18.  Celebrated only Jewish holidays.

So when we decided to become family, and then add two little people to it, we knew we would have to create our own traditions, given that our background and experiences were so vastly different from one another.

Here we are at the time of year that undoubtedly involves holiday overlap: Passover and Easter.  And though at some point in the next few weeks we will dye eggs (an American Easter tradition), eat lamb (a British Easter tradition), and find ways of incorporating Matzoh and sharing the history of it (a Jewish Passover tradition) into a few meals, a good crossover place for us might just lie in Homemade Mint Sauce.

DSC_0987Marinate your Easter lamb in it, slather it over your Gefilte Fish, embrace it’s civilized Britishness in London, or revel in your Maverick ingenuity and serve it at your American table.  Add it to yoghurt (because god knows we could never ever possibly eat a meal here without yoghurt), pour it over ice cream, drizzle it in brown rice and squash, mix it in with your burgers, add chillies and lime to it and make your own ceviche. Do what you want with it.  Make it your own with your own rules.  Stupidly easy to make, and unbelievably versatile I can’t believe it took me nearly nine nears of living in England to realise I didn’t have to buy it. To show I’ve truly embraced British culture, I think I’ll blame this oversight on the French. DSC_0989

Homemade Mint Sauce

1 large handful fresh mint (stalks and leaves)

1/2 lemon, juiced

50ml or 1/4 cup demerara sugar

just under 1/2 cup or 80ml white or apple vinegar

Mix together sugar, lemon juice and vinegar until sugar is dissolved. Pour into a food processor or blender along with your mint.  Blend until finely chopped.  Tip into a jar or container, seal and refrigerate.  Best served the next day so flavours blend together.

DSC_1006We tried ours out for the first time over cod.  Needless to say this may become our new ‘yoghurt’.

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