RED APPLE MARTINI RECIPES

Name: Apple Martini
Prep time: 5 min
Total time: 5 min
Yield: 1 serving.
Ingredients: Ice cubes; 2 ounces vodka; 1-1/2 ounces sour apple liqueur; 1-1/2 teaspoons lemon juice; GARNISH:; Green apple slice, optional

APPLE MARTINI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Apple Martini Recipe: How to Make It - Taste of Home image

This icy-cold appletini recipe is very refreshing with a nice hint of sour. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 6

Ingredients

Ice cubes
2 ounces vodka
1-1/2 ounces sour apple liqueur
1-1/2 teaspoons lemon juice
GARNISH:
Green apple slice, optional

Steps:

Fill a shaker three-fourths full with ice. Add the vodka, apple liqueur and lemon juice. Cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass. If desired, garnish with apple.

Nutrition Facts : Calories 285 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 17g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

EASY BRAISED RED CABBAGE RECIPE | JAMIE OLIVER SIDES RECIPES

Easy braised red cabbage recipe | Jamie Oliver sides recipes image

The classic combo of braised red cabbage and smoky bacon with juicy apple is an absolute winner

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 onion
1 red cabbage
2 eating apples
2 rashers of higher-welfare smoked streaky bacon
½ a bunch of fresh flat-leaf parsley
olive oil
1 tablespoon fennel seeds
150 ml balsamic vinegar
1 small knob of unsalted butter

Steps:

1. Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
2. Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
3. Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden.
4. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
5. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
6. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
7. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.

Nutrition Facts : Calories 237 calories, FatContent 9.7 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 32.8 g carbohydrate, SugarContent 30.4 g sugar, SodiumContent 0.8 g salt, FiberContent 6.9 g fibre

More about "red apple martini recipes"

RED CABBAGE | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Celebrating one of the most affordable veg out there – the humble red cabbage – this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 96 calories per serving

1. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
2. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
3. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
4. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
5. Add the vinegar, cabbage and a pinch of sea salt and black pepper.
6. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
7. Serve sprinkled with the crispy bacon and rosemary leaves.

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APPLE MARTINI RECIPE: HOW TO MAKE IT - TASTE OF HOME

This icy-cold appletini recipe is very refreshing with a nice hint of sour. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 5 minutes
Calories 285 calories per serving

Fill a shaker three-fourths full with ice. Add the vodka, apple liqueur and lemon juice. Cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass. If desired, garnish with apple.

See details

EASY BRAISED RED CABBAGE RECIPE | JAMIE OLIVER SIDES RECIPES

The classic combo of braised red cabbage and smoky bacon with juicy apple is an absolute winner
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 237 calories per serving

1. Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
2. Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
3. Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden.
4. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
5. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
6. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
7. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.

See details

RED CABBAGE | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

1. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
2. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
3. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
4. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
5. Add the vinegar, cabbage and a pinch of sea salt and black pepper.
6. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
7. Serve sprinkled with the crispy bacon and rosemary leaves.

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