RECIPES USING VERMOUTH RECIPES

MARTINI RECIPES - BBC GOOD FOOD

Martini recipes - BBC Good Food image

Make a classic martini cocktail by mixing gin and dry vermouth then try exciting new twists from mince pie and espresso to courgette and cucumber.

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Ingredients

COCKTAIL RECIPES | BBC GOOD FOOD

Cocktail recipes | BBC Good Food image

Serve these fan-favourite cocktails at your next party. See our best ever classic cocktails, including cosmopolitans, old fashioneds, mojitos and martinis.

Provided by Good Food team

Categories drinks

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Ingredients

More about "recipes using vermouth recipes"

ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES

Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
3. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
4. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
7. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

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COCKTAIL RECIPES | BBC GOOD FOOD

Serve these fan-favourite cocktails at your next party. See our best ever classic cocktails, including cosmopolitans, old fashioneds, mojitos and martinis.
From bbcgoodfood.com
Category drinks

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ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
3. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
4. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
7. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

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MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES

I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving

1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
2. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
3. In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
4. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
5. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
6. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

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EASY VEGETARIAN PASTA RECIPES - OLIVEMAGAZINE

Whether you’re vegetarian, flexitarian or fancy a change to meat one evening, make the most of seasonal veg with our meat-free pasta dishes, including pasta alla norma, spinach ravioli and veggie puttanesca
From olivemagazine.com

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MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES

1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
2. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
3. In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
4. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
5. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
6. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

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EASY VEGETARIAN PASTA RECIPES - OLIVEMAGAZINE

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15 GINGER RECIPES USING THE FRESH ROOT – A COUPLE COOKS

Jul 18, 2021 · 15 Ginger Recipes Using the Fresh Root. Jump to Recipe. by Sonja Overhiser. Buy Our Cookbook. ... lemon juice and dry vermouth. Each sip has just the right balance of sweet and tangy, …
From acouplecooks.com

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MARTINI COCKTAIL RECIPE - LIQUOR.COM

Nov 12, 2020 · One fact we do know: The drink’s original form, according to early recipes, was sweet. Nineteenth-century cocktail books regularly called for Italian (sweet) vermouth. The Dry Martini took its current form around 1905, when the new order of the day was dry gin, dry vermouth …
From liquor.com

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WHAT IS VERMOUTH? - THE SPRUCE EATS

Jul 23, 2021 · Derived from ancient Roman recipes, Antonio Benedetto Carpano of Turin, Italy made the first sweet vermouth in 1786. Dry vermouth came along in 1813 and was created by Joseph Noilly of France. Both of these names can still be found on two of the most popular brands of vermouth …
From thespruceeats.com

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15 RECIPES TO USE UP FROZEN CHERRIES | ALLRECIPES

Aug 11, 2021 · 7 Sausage Quiche Recipes for Breakfast or Dinner Any variety of sausage will add lots of flavor to quiche. We love them with bulk sausage, Italian sausage, spicy chorizo, and more. This collection of sensational sausage quiche recipes …
From allrecipes.com

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EASY RECIPES & HEALTHY MEAL IDEAS – A COUPLE COOKS

Oct 15, 2019 · Plant powered! Healthy, whole food recipes. How do we eat? We focus on enjoying vegetables and real, whole foods. (Much of what we eat is whole food plant based or WFPB.) Most of our nearly 1,000 recipes are easy vegetarian dinner recipes or vegan or plant based recipes …
From acouplecooks.com

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VODKA MARTINI COCKTAIL RECIPE | ALLRECIPES

Okay for a fair or poor quality vodka. Vermouth take away the gasoline aftertaste. FIRST don't skimp on the quality of vermouth. Even the best vermouth is fairly cheap. The "Perfect Martini" = Chill a Martini glass AND store the vodka in a freezer or refrigerator. Fill a steel shaker with ice then pour in a good dose of QUALITY vermouth.
From allrecipes.com

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STEAMED MUSSELS IN WHITE WINE RECIPE - THE SPRUCE EATS

Sep 22, 2021 · The mussels' natural juices combine with the white wine and butter to make its own sauce, and it really is a heavenly, golden elixir of which you'll want to savor every last drop. To that …
From thespruceeats.com

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MARTINI COCKTAIL RECIPE - LIQUOR.COM

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WHAT IS VERMOUTH? - THE SPRUCE EATS

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15 RECIPES TO USE UP FROZEN CHERRIES | ALLRECIPES

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EASY RECIPES & HEALTHY MEAL IDEAS – A COUPLE COOKS

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VODKA MARTINI COCKTAIL RECIPE | ALLRECIPES

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FRENCH ONION SOUP RECIPE - SIMPLY RECIPES

Aug 23, 2021 · Alternatives to Wine . The recipe calls for dry vermouth or white wine as well as brandy, which is optional. If you prefer not to use any alcohol, many readers who made the recipe …
From simplyrecipes.com

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CHOCLOATE RECIPE: HOW TO MAKE CHOCOLATE AT HOME | HOMEMAD…

May 20, 2021 · Anyone can whip up tasty milk chocolates at home using this step by step homemade chocolate recipe. You just need a few simple and easily available ingredients available in the pantry. This homemade chocolate …
From m.recipes.timesofindia.com

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HOW TO MAKE CHICKEN STOCK - SIMPLY RECIPES

Nov 12, 2021 · Here are three of our favorite ways to make homemade chicken stock! Simmer bones from a whole chicken or chopped chicken parts, simmer for hours or make it in just one. …
From simplyrecipes.com

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USE UP LEFTOVERS - BIGOVEN

Use Up Leftovers. Choose up to 3 ingredients. BigOven will tell you what you can make! Do you find this free tool useful? At BigOven, we're trying to reduce food waste.
From bigoven.com

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SIMPLE SYRUP RECIPE - LIQUOR.COM - COCKTAIL RECIPES ...

Oct 29, 2020 · If you like your sweetener sweeter, you can try rich simple syrup, which ups the ratio to two parts sugar to one part water and adds more heft to your cocktails.If plain white sugar isn’t …
From liquor.com

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FRENCH ONION SOUP RECIPE - SIMPLY RECIPES

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CHOCLOATE RECIPE: HOW TO MAKE CHOCOLATE AT HOME | HOMEMAD…

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HOW TO MAKE CHICKEN STOCK - SIMPLY RECIPES

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USE UP LEFTOVERS - BIGOVEN

Use Up Leftovers. Choose up to 3 ingredients. BigOven will tell you what you can make! Do you find this free tool useful? At BigOven, we're trying to reduce food waste.
From bigoven.com

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SIMPLE SYRUP RECIPE - LIQUOR.COM - COCKTAIL RECIPES ...

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FRESH AND DELICIOUS QUAIL RECIPES - TO-TABLE

Discover the best quail recipes for your next dinner party. With a delicate and delicious flavor, quail is a great alternative to your average poultry dishes. Learn more with To-Table experts. We include recipes for quail, preparation for the poppers and ideas for using quail …
From to-table.com

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