Fresh Mint and Rosemary Sauce

  Posted on November 11, 2010  by Leslie Blythe  No comments

Marvin Hamlisch & The Pasadena POPS!

Last night, we went to an event in a private home to help raise money for our local symphony – www.pasadenasymphony-pops.org. Marvin Hamlisch, who is the newly appointed Principal Pops Conductor for the Pasadena POPS, was there and played some of his outstanding, iconic songs from A Chorus Line, The Way We Were and The Swimmer to name a few. Not only is Marvin one of the top composers of our time, but he is also hysterically funny and engages his audience from the start to finish. I cannot stress strongly enough, how important it is to support the arts in your community. Marvin is also the principal pops conductor for the Pittsburgh Symphony Orchestra, Colorado Symphony Orchestra, Milwaukee Symphony Orchestra, Dallas Symphony Orchestra, Pasadena Symphony and Pops, Seattle Symphony and San Diego Symphony.

I guess I now need to discuss some food! The food was catered by a well known caterer. It was really delicious.
They served Fried Olives with a Parmesan Cheese Filling, Ahi Tuna Tartare On a Wonton Crisp with Wasabi Sauce, “Lollipop” Lamb Chops With Pomegranate Wine Sauce Fresh Mint Relish, Pumpkin Stuffed Ravioli and A Variety of Flatbreads Cheese Toasts and Twists, etc.

I have attached a mint sauce recipe that can be served with lamb (I hate lamb!) or pork (my choice!). Now go check out your local symphony orchestras!!!

Fresh Mint and Rosemary Sauce

4 cups fresh mint leaves, stems removed
1 sprig fresh rosemary
1 – 2 Tbs granulated sugar
1/4 cup wine balsamic vinegar

In a food processor chop mint and rosemary leaves with sugar finely. Put in a bowl.

Heat the vinegar and pour it over the mint. Adding more sugar if you if you want it sweeter.

Serve hot or cold with roasted lamb or other meat.