It’s May 1st, and for the last few days I’ve been seeing endless images of silver mint julep cups full of (what else) mint juleps all over the internet. Despite the traditional association of the Kentucky Derby on the first Saturday in May and mint juleps…these lovely cups have far more to offer.
Silver Mint Julep Cups
It’s funny that despite their incredible versatility, mint julep cups are one of those items in which the name really has become a prison sentence rather than a suggestion. To get your creative juices flowing, I offer five alternative uses for the ever elegant mint julep cup.
By-the-way, if you are looking for a few, I have three identical vintage sterling silver mint julep cups available in my shop. They feature the classic triple band at the top and bottom and are not monogrammed.
1. It’s not illegal to serve another type of drink in a mint julep cup. This one is holding a cool serving of lemonade, perfect for sipping on the porch during a hot day.
2. Julep cups make a great small vase. This one gracefully holds a handful of the enormous bunch of lilacs a neighbor clipped and brought over for me today. The fragrance is heavenly.
3. A super sleek pencil holder.
4. Instead of drinks, this mint julep cup offers rosemary & olive oil breadsticks. FYI, the ridiculously simple recipe for these delicious breadsticks is at the bottom of this post.
5. A beautiful way to serve yourself and/or guests a frozen dessert.
This photo is of some frozen lemon curd — do you remember the lemon curd recipe I shared back in January? This is simply that recipe, and once it has cooled off in the fridge, put it in a container with a lid and place in the freezer. A couple of hours later you will have a decadent tart-sweet-lemony treat. Mr. Magpies devoured the portion I dug out for the photo and rated it a two thumbs up experience.
Rosemary & Olive Oil Breadsticks (click title for a printer-friendly version)
- 3 cups all-purpose flour
- 2 (or more) tbsp. chopped rosemary
- 1/2 cup olive oil (plus more to brush the top)
- 1 tsp. sea salt (plus more to sprinkle)
- 1 1/2 tsp. baking powder
- 3/4 cup water
Preheat the oven to 450℉. Use some olive oil to grease three cookie sheets.
Mix everything together in a bowl and stir together. It will look like a lumpy uneven mess. Use your hands and scoop out approximately 1/3 of the dough. Place it on the cookie sheet and knead it together for a moment. If the dough is a bit too dry, just add a splash of water or oil.
Once the dough looks more like a dough, grab your rolling pin and roll it out into a really thin flat sheet. You have a choice at this stage…you can either leave the dough as a flat sheet to make flatbread…or you can cut it into strips (I used a pizza roller) to make breadsticks. Regardless of which version you choose, brush the top with a little olive oil and sprinkle on some salt.
Put it in the oven for 8-10 minutes. It will just be going golden brown and crispy when done. While the first batch is baking, repeat the kneading and rolling with the second batch. And the same for the third.
As each pan comes out of the oven, let it cool for a moment. Then carefully transfer it to a cooling rack. In theory it lasts 2 days…in our house it’s never made it that long!
What do you use your mint julep cup for?