Dessert Martini Bar

Cappuccino Martini

Serve this creamy martini after dinner as an alternative to the usual coffee and cake. If available, Starbucks Coffee Liqueur is the choice of the Test Kitchen.

Ingredients

• 1 oz (28 g) vodka
• 1 oz (28 g) Irish cream liqueur
• 1 oz (28 g) coffee liqueur
• 1 tbsp (15 mL) 10% cream
• Chocolate-covered biscuit stick

Preparation

Fill cocktail shaker with ice. Add vodka, Irish cream, coffee liqueur and cream; shake vigorously to blend and chill. Strain into martini glass. Garnish with biscuit stick.

Source : Canadian Livng Holiday Cookbook: Fall 2009

Coconut Lime Pie Martini

The weather outside might be frightful, but this tropical martini is delightful.

Ingredients

• 1-1/2 oz (43 g) vanilla vodka or vodka
• 1 oz (28 g) white rum
• 2 tbsp (25 mL) coconut milk
• 1 tbsp (15 mL) lime juice
• Garnish:
• Lime wedge
• Graham cracker crumbs
• Grated lime rind

Preparation

Garnish: Using lime wedge and crumbs, rim martini glass.

Fill cocktail shaker with ice. Add vodka, rum, coconut milk and lime juice; shake vigorously to blend and chill. Strain into prepared glass. Garnish with lime rind.

Source : Canadian Livng Holiday Cookbook: Fall 2009

Candy Apple Martini

This ruby red martini tastes just like a candy apple – dangerously so!

Ingredients

• 1 oz (28 g) vodka
• 1 oz (28 g) apple schnapps
• 2 tbsp (25 mL) pomegranate juice
• 1/2 oz (14 g) butterscotch schnapps
• Thin wheel red-skinned Apple

Preparation

Fill cocktail shaker with ice. Add vodka, apple schnapps, pomegranate juice and butterscotch schnapps; shake vigorously to blend and chill. Strain into martini glass. Float apple wheel on top.

Source : Canadian Livng Holiday Cookbook: Fall 2009

Chocolate Mint Martini

Chocolate and mint are a natural flavour match. Crush the candy cane in a food processor or coffee grinder.

Ingredients

• 1 oz (28 g) vodka
• 1 oz (28 g) white crème de cacao
• 1/2 oz (14 g) white crème de menthe
• Garnish:
• White crème de menthe
• crushed Candy cane

Preparation

Garnish: Moisten rim of martini glass with crème de menthe; coat with candy cane.

Fill cocktail shaker with ice. Add vodka, crème de cacao and crème de menthe; shake vigorously to blend and chill. Strain into glass.

Source : Canadian Livng Holiday Cookbook: Fall 2009

Potato Skins Extraordinaire

Makes 40

10 baked potatoes
2 tbsp melted butter
1/2 cup BBQ sauce
1 cup Tex Mex shredded cheese blend
6 slices bacon, cooked and crumbled

1. Bake potatoes, set aside to cool.

2. Cook bacon, let cool then crumble.

3. Quarter potatoes and remove a layer of potato from each quarter. Brush each bottom with melted butter.

4. Brush each potato quarter with BBQ sauce. Top each with shredded cheese and bacon.

 

5. Place potato skins on baking pan and cook for 5 mins in a 425F preheated oven!

Voila

Peanut Butter Chocolate Brownies

Ingredients

180 g unsalted butter, chopped (6 1/3 ounces)
150 g dark chocolate chopped (5 1/4 ounces unsweetened chocolate)
1 3/4 cups caster sugar (superfine sugar)
4 large eggs lightly beaten
1 tsp vanilla extract
3/4 cup all purpose flour
1/3 cup cocoa powder (Barry's is the best)
50 g (1 3/4 ounces semisweet chocolate), chopped
1/2 cup peanut butter (I used smooth)

1. preheat oven to 325 F. Grease a 20 x 30 cm tin and line base and 2 long sides with foil or parchment paper. Sift flour and cocoa together.

2. Combine butter and chocolate in a medium saucepan, stir over a low heat until smooth (or place in large heatsafe bowl and melt in microwave on low heat in short bursts stirring well in between - I use the stovetop method). Transfer chocolate mixture to a large bowl and stir in sugar, eggs and vanilla. Once combined gently stir in flour and cocoa and the extra chopped chocolate.

3. Pour into the prepared pan. Drop small spoons of peanut butter into the chocolate mixture and swirl through to make a marble pattern with a knife.

4. Bake in over for 50 mins or until firm. Allow to cool in pan. Turn out and cut into squares.

Halloween Treats for all!!!

Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes

Ingredients


Braised Short Ribs

• 3 large onions, roughly chopped
• 3 - 4 stalks celery, roughly chopped
• 4 large carrots, peeled, trimmed and chopped in 2 inch chunks
• 3 heads garlic cut in half
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 star anise
• 1 cinnamon stick
• 2 tablespoons canola oil
• 6 beef short ribs
• 1 cup flour
• 3 large beets, peeled and quartered
• 750 millilitre bottles red table wine
• 2 tablespoons cocoa powder
• 1 cup brown sugar
• Handful peppercorns
• A generous pinch coarse salt
• Black pepper, freshly ground

Garlic Mashed Potatoes

• 1 head garlic
• 1 tablespoon good, fruity olive oil
• Several pinches of coarse salt
• Fresh ground black pepper
• A sprig or 2 of fresh herbs (rosemary or thyme)
• 6 large Yukon Gold potatoes, scrubbed but not peeled, and
• 1/3 - 1/2 cup butter
• 1 cup cream

Green Beans

• 5 handfuls of small green beans (petits haricots verts)
• Water
• Salt
• 1 large shallot, julienned
• 2 tablespoons butter

Oil-Poached Cherry Tomatoes on the Vine

• 4 vine stems of cherry tomatoes
• 1- 2 cups good olive oil – needs to barely cover tomatoes in
• A pinch coarse salt
• 2 sprigs of fresh herbs
• ½ head garlic, sliced in half

Directions

1. Braised Short Ribs

1. Preheat oven to 350 degrees F. (177 C)
2. Prepare all vegetables and place in large bowl. Add herbs and spices, set aside.

1. Cut ribs between the bones, and trim all excess outer fat.
2. Season ribs well with coarse salt. Dredge in flour till well coated.
3. In a large dutch oven or wide soup pot, pour in oil to coat bottom of pan. On high heat, sear the ribs so they are browned well on all sides (about 3 min per side). Set aside.
4. In same pan, transfer all vegetables from the bowl, and stir to caramelize and pick up all the brown bits.

1. Add meat back into pot. Pour wine over. Ensure all is covered and if not, top up with water.

1. Sprinkle on Cocoa powder and brown sugar, bring to a boil, cover with a lid or foil, and place in oven till meat is fork tender. (About 3 hours)
2. Remove ribs to a platter and strain out the solids to use for something else.
3. Boil the cooking liquid in a wide shallow pan till it is reduced by half. It will be richer, more flavourful and thicker. Add a nub of butter at the end for sheen and flavour.
4. Serve on a mound of Garlic Mashed Potatoes, topped with green beans and poached vine tomatoes. See recipes below.

Garlic Mashed Potatoes

1. Slice the top off a garlic head, drizzle with olive oil.
2. Sprinkle with salt, grind over some pepper and sprinkle on the herbs.
3. Wrap in a tin foil packet and roast in the oven for about 1 hour.
4. In a large saucepan, fill with water, and add a few good pinches of coarse salt and potatoes.
5. Bring to a boil, reduce heat and simmer until just fork tender. Do not overcook or potatoes will be soggy.
6. Drain off the water, leaving potatoes in pot.
7. Add butter, and cream to potatoes and mash well.
8. Remove garlic from oven. Squeeze the garlic cloves into the potatoes. Stir in. The consistency you want is rough, with some lumps.
9. Season with salt and pepper if required.

Green Beans

1. Trim only the stem ends off the beans
2. Blanche beans in a pot of salted water for about 20 seconds.
3. Drain and immerse in an ice water bath to stop the cooking. Drain on a towel. Beans should be original green in colour and crunchy to the bite.
4. Slice shallot into fine julienne.
5. In a large saute pan, on high heat, add butter and shallot. Stir to soften. Add beans and toss to warm through. Season with salt and black pepper if required.
6. Serve a little mound of beans on top of the beef short rib. Top with a poached stem of tomatoes.

Oil-Poached Cherry Tomatoes on the Vine

1. In a large saute pan add about 2 inches (5 cm) of olive oil. Bring to about 325 degrees F – just below frying temperature.
2. Season with salt, herbs and toss in the garlic.
3. Carefully place tomatoes, and poach until they swell up and almost burst. (About 3 - 4 minutes)
4. Use to garnish the beef short ribs.