GINGERBREAD MARTINI RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Provided by Trisha Yearwood
Categories beverage
Total Time 40 minutes
Cook Time 15 minutes
Yield 4 cocktails
Number Of Ingredients 12
Steps:
- Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
- Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.
CHRISTMAS VEGETABLES | VEGETABLES RECIPES | JAMIE OLI…
These simple roasted vegetables are a no-brainer for Christmas dinner or a classic Sunday roast.
Total Time 1 hours 35 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
- Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
- Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
- Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
- Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
- Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
- Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.
Nutrition Facts : Calories 486 calories, FatContent 29.3 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 22.9 g protein, CarbohydrateContent 29.5 g carbohydrate, SugarContent 11.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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GINGERBREAD MARTINI RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category beverage
Reviews 4.6
Total Time 40 minutes
Category beverage
- Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.
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