BELVEDERE RECIPES RECIPES

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VODKA MARTINI COCKTAIL RECIPE | ALLRECIPES



Vodka Martini Cocktail Recipe | Allrecipes image

Vodka replaces gin in this variation of the classic martini. Shake until ice cold and serve up in a chilled martini glass.

Provided by Home Happy Hour

Categories     Vodka Drinks

Total Time 4 minutes

Prep Time 2 minutes

Cook Time 2 minutes

Yield 1 cocktail

Number Of Ingredients 4

3 fluid ounces vodka
1 fluid ounce dry vermouth
1 cup ice cubes
3 olives

Steps:

  • Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled. Strain into a chilled martini glass.
  • Garnish with three olives on a toothpick.

Nutrition Facts : Calories 255.1 calories, CarbohydrateContent 4.8 g, FatContent 1.6 g, FiberContent 0.5 g, ProteinContent 0.2 g, SaturatedFatContent 0.2 g, SodiumContent 134.2 mg, SugarContent 2.2 g

SALMON WELLINGTON RECIPE | EPICURIOUS



Salmon Wellington Recipe | Epicurious image

In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in dinner-party fare in the sixties. In our re-creation, salmon fillets cook in frozen puff pastry sheets, which arrived in the seventies.

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 8

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 3/4-inch-thick 6-ounce skinless salmon fillets
6 tablespoons minced shallots
4 tablespoons plus 2 teaspoons chopped fresh tarragon
1 egg beaten to blend (for glaze)
1/2 cup dry white wine
1/2 cup white wine vinegar
1/2 cup (1 stick) chilled butter, diced

Steps:

  • Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.
  • Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.
  • Cut pastries into thirds. Place sauce and pastries on 4 plates.

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SALMON WELLINGTON RECIPE | EPICURIOUS
In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in dinner-party fare in the sixties. In our re-creation, salmon fillets cook in frozen puff pastry sheets, which arrived in the seventies.
From epicurious.com
Reviews 3.6
  • Cut pastries into thirds. Place sauce and pastries on 4 plates.
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