CROWN APPLE MARTINI RECIPES

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APPLETINI RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Appletini Recipe - Food.com - Food.com - Recipes, Food ... image

Unlike most recipies for appletinis, this one has sweet and sour mix. The sweet-and-sour masks the alcohol taste. Remember: the better quality of vodka, the better your tini!

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 serving(s)

Number Of Ingredients 4

1 1/2 ounces vodka (or to taste)
1 1/2 ounces sour apple Schnapps (or to taste)
1/2 ounce prepared sweet-and-sour mix
ice

Steps:

  • Fill a martini glass with ice and top with water. This will get the glass chilled before pouring your tini.
  • Add ice to your shaker. The more you add, the better chilled the tini will be.
  • Add the vodka, schnapps and sweet-and-sour. Cover and shake vigorously for about ten seconds.
  • Dump the ice and water from the martini glass. Strain the contents of the shaker into the glass.
  • Garnish with a cherry, or sliver of granny apple, or lemon twist.

Nutrition Facts : Calories 104, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.5, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

PORK & CIDER STUFFING | JAMIE OLIVER CHRISTMAS RECIPES



Pork & cider stuffing | Jamie Oliver Christmas recipes image

Baked in a bundt tin and topped with crispy sage leaves, this joyful stuffing will be the crowning glory of your Christmas feast (although any pudding tin will do the job). To make a veggie version, simply swap the sausage meat for roasted butternut squash.

Total Time 55 minutes

Yield 12 - 14

Number Of Ingredients 5

2 large leeks
1 big bunch of fresh sage (30g)
330 ml dry cider
400 g quality fruit and nut bread
500 g higher-welfare sausage meat

Steps:

  • Preheat the oven to 190°C/375°F/gas 5. Trim the leeks, then wash and finely slice. Drizzle 2 tablespoons of olive oil into a large frying pan on a medium-high heat and pick in most of the sage leaves. Add the leeks, season with sea salt and black pepper, and fry for a few minutes, or until slightly softened. Pour in the cider, bring to the boil, then cover and cook for 5 minutes, or until tender. Remove from the heat and leave to cool a little. Roughly tear the bread (crusts and all) into a food processor and whiz to coarse crumbs. Add the breadcrumbs and sausage meat to the cooled leeks, then scrunch and mix together to combine. Grease a 20cm bundt tin or ovenproof dish with olive oil, then fill with the stuffing mixture, level it out and bake for 45 minutes, or until golden and cooked through. Drizzle 1 tablespoon of olive oil into a medium frying pan over a medium heat, pick in the remaining sage leaves and fry until crisp. Carefully turn out the stuffing crown out onto a plate, scatter over the crispy sage, and serve.

Nutrition Facts : Calories 250 calories, FatContent 12.8 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 11.4 g protein, CarbohydrateContent 19.2 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 0.9 g salt, FiberContent 2.6 g fibre

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