MARTINI PICTURE RECIPES
CANDY CANE MARTINI RECIPE | MYRECIPES
We dare you-- look at this cocktail and try not to fall in love. Raise a glass and toast friends and family this holiday season.
Provided by Kim Haasarud
Yield Makes 1 cocktail
Number Of Ingredients 4
Steps:
- Combine vanilla vodka, white creme de cacao, and peppermint schnapps in an ice-filled cocktail shaker. Shake vigorously, and strain into a cocktail glass. Garnish with peppermint candy.
- Reprinted with permission from 101 Martinis (Wiley & Sons, 2006) by Kim Haasarud; liquid-architecture.com.
MY FAVORITE DIRTY VODKA MARTINI RECIPE FOR PERFECT MARTINIS
Classic Dirty Vodka Martini is perfectly done, shaken and served up with stuffed olives.
Provided by Michaela Kenkel
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 1
Number Of Ingredients 5
Steps:
- Add ice cubes and cold water to a martini glass to chill glass.
- Add vodka, vermouth and olive juice into a martini shaker, add ice and shake to chill.
- Drain water from martini glass and strain martini from shaker into the glass.
- Add olives and serve.
- Also fabulous with bleu cheese stuffed olives!
Nutrition Facts : Calories 541 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 77 milligrams cholesterol, FatContent 23 grams fat, FiberContent 1 grams fiber, ProteinContent 22 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1, SodiumContent 691 grams sodium, SugarContent 29 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 15 grams unsaturated fat
More about "martini picture recipes"
TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving
Total Time 2 hours 35 minutes
Calories 787 calories per serving
- Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
- Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
- Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
- To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
- When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
- Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
- Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.
See details
CHOCOLATE LOG | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
This Yule log brings back loads of happy memories for me – it was one of the first desserts I ever made as a kid, at Christmas time, of course! This is my slightly more grown-up version, which is really good fun to make and decorate.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 397 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 397 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. For the sponge, line a 25cm x 30cm baking tray with greaseproof paper.
- Separate the eggs. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
- Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
- Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
- Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and evenly sprinkle over the caster sugar from a height.
- While it’s still hot and flexible, turn the sponge out on to the paper. Peel off and discard the baked piece of greaseproof.
- With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
- For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
- To assemble, unroll the sponge so it’s flat, removing the paper. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
- Re-roll and pop into the fridge. Meanwhile, make your buttercream.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
- Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cool melted chocolate.
- Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
- Evenly cover the whole log with buttercream, then use a fork to decorate it. Dust with extra icing sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!
See details
MY FAVORITE DIRTY VODKA MARTINI RECIPE FOR PERFECT MARTINIS
Classic Dirty Vodka Martini is perfectly done, shaken and served up with stuffed olives.
From anaffairfromtheheart.com
Reviews 4.4
Total Time 5 minutes
Cuisine American
Calories 541 calories per serving
From anaffairfromtheheart.com
Reviews 4.4
Total Time 5 minutes
Cuisine American
Calories 541 calories per serving
- Also fabulous with bleu cheese stuffed olives!
See details
TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving
Total Time 2 hours 35 minutes
Calories 787 calories per serving
- Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
- Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
- Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
- To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
- When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
- Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
- Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.
See details
CHOCOLATE LOG | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
This Yule log brings back loads of happy memories for me – it was one of the first desserts I ever made as a kid, at Christmas time, of course! This is my slightly more grown-up version, which is really good fun to make and decorate.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 397 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 397 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. For the sponge, line a 25cm x 30cm baking tray with greaseproof paper.
- Separate the eggs. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
- Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
- Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
- Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and evenly sprinkle over the caster sugar from a height.
- While it’s still hot and flexible, turn the sponge out on to the paper. Peel off and discard the baked piece of greaseproof.
- With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
- For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
- To assemble, unroll the sponge so it’s flat, removing the paper. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
- Re-roll and pop into the fridge. Meanwhile, make your buttercream.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
- Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cool melted chocolate.
- Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
- Evenly cover the whole log with buttercream, then use a fork to decorate it. Dust with extra icing sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!
See details
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The espresso is joined by coffee liqueur, usually Kahlúa, which adds another rich vein of coffee flavor to the cocktail. Shake everything together, and you get a caffeinated drink that is surprisingly balanced, with just the right ratio of booze, coffee and sugar. Garnish with a few coffee beans, and it’s picture …
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The espresso is joined by coffee liqueur, usually Kahlúa, which adds another rich vein of coffee flavor to the cocktail. Shake everything together, and you get a caffeinated drink that is surprisingly balanced, with just the right ratio of booze, coffee and sugar. Garnish with a few coffee beans, and it’s picture …
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