Jerry's Thoughts, Musings, and Rants!

Cab Franc Icewine Martini

For our Valentine's Dinner last week we decided that it was a fine time to start with a martini. We have 5 or 6 bottles of precious ice wine in the cellar and I'm never sure how long it can cellar for so I sent Paul to google to find a icewine martini. This is the drink he came up with - we though that the cabfranc icewine would give it a pinkish tinge - which it did.

We both thought that this was a pretty brilliant beverage. Perfect for sipping slowly while relaxing by the fire . . .

Cabernet Franc Icewine Martini

1 oz Cabernet Franc Icewine
1 oz Premium Vodka
1/2 oz Grand Marnier

Mix ingredients in a martini shaker filled with ice. Strain into a martini glass. Garnish with a raspberry.

Fireside Martini

It's been ages since I featured a drink on these pages!

This martini, from the mixmaster at the LCBO, is perfect for sipping by the fire (hence the name). We made them on Saturday for when our friend Elise came for dinner and we loved them. Just a waring - this is one of those drinks that tastes so smooth you forget there is alcohol in it . . . until you try to stand up!

Fireside Martini

3/4-oz vodka
3/4-oz Bailey's
1/2-oz white Crème de Cacao
shaved chocolate (for garnish)

Add all ingredients to a cocktail shaker filled with ice. Shake & strain into martini glass. Garnish with shaved chocolate

Hello Strawberries!

Strawberry season is finally here in Ontario. For me strawberries mean so many different things - they are the first of the fresh fruit we can get in the area, and they are the harbinger of so many other fresh treats to come in the following months. They signal the start of the jam making season. They indicate that summer is here - woo hoo! They also cause me to stop and remember my grandmother who died of a heart attack after picking strawberries from her garden.

One of my first summer tasks once the school year finished (generally around June 30th) was to go to a local pick-your-own farm with some friends. Pick berries for a few hours and then go home and drink strawberry daiquiris until I passed out. It was the perfect way to start the summer.

Now I am far too lazy to pick my own. I justify it by saying that it isn't worth the savings to crawl around the straw covered earth picking my own berries. It is so much easier to pull up at the farm, pass my money to the attendant, and drive off with a flat of berries.

I've yet to do this but I have brought 9 quarts home from the farmer's market over the past few weeks.  It won't be long before we're on strawberry overload!

I've posted many strawberry recipes over the years. if you have a glut of strawberries and are looking for interesting things to try may I suggest:

• Strawberry Balsamic Martini
• Strawberry Banana Muffins
• Stawberry Rhubarb Cobbler
• Balsamic Roasted Strawberry Ice Cream
• Strawberry Rhubarb Galette
• Strawberry Raspberry Rosé Sorbet
• Strawberry Margaritas
• Strawberry-Rhubarb Cardamom Jam
• Strawberry Basil Martini
• Strawberry and Cream Cheesecake
• Srawberry and Cucumber Soup
• Strawberry Panna Cotta with Red Wine Syrup
• Srawberry Buttermilk Pancakes
• Strawberry Cream Cheese Pie

Stawberry Balsamic Martini

It ought to be written into law:  a visit to Fabio Viviani's Firenze Osteria restaurant must start with one of co-owner Jacopo Falleni's inventive and delicious cocktails.  We were overwhelmed with choices after reading his cocktail menu and wanted to try each one - simultaneously - but since I was driving back to our hotel restraint was needed.

I don't much care for restraint you know.

Brad had made us one of these treats while we stayed in Palm Desert and we were hooked. The combination of vanilla rum, strawberries and balsamic vinegar make a tasty and tangy combination. This was the natural choice for me - strawberries and balsamic vinegar . . .MMM

Flash forward to the weekend and I found the first local strawberries on sale in the market. Visions of me sipping the wonderful martini we had tried, first in Palm Desert, and later in LA, popped into my mind. It was easy to make at home and every bit as good - word to the wise - be sure to use the freshest, ripest strawberries that you can find!

Strawberry Balsamic Martini

1 1/2 oz Vanilla Rum
3/4 oz simple syrup
1/2 oz  strawberry puree (from three small strawberries)
3 small strawberries
4 lime wedges
12-15 dashes of aged balsamic vinegar
Balsamic glaze

Preparation:

Take the three strawberries, make sure they are nicely washed and the stem is removed.  Place them in the mixing glass and add a lime wedge and 3/4 oz of simple syrup, 12/15 dashes of balsamic vinegar and start muddling.  The muddling process is done while you are pressing the lime so the unique flavor of the essential oil contained in the skin comes out.  Be careful not to over do it because it will result in bitter drink!

Add 1 1/2 oz Rum to a shaker. Fill the shaker with ice. 

Then, pour the mix into the shaker and start shaking! 

Strain into a balsamic glaze drizzled martini glass.

Meyer Lemon Thyme Martini

For the past three years a group of bloggers from the slowtravel community have taken up the challenge - to blog every day for a month. Some of us are obsessive and do this already (yes, 'tis me!). For others this was a HUGE task. It is now my tradition to celebrate my fellow bloggers with a martini upon completion of this massive undertaking.

After the first year it was a Banana Cream Pie Martini.

In 2009 it was as Espresso Martini.

When I was thinking about what to make to honour my fellow bloggers I decided to make something that was lemon based. Easter is just around the corner . . . others may think that chocolate is the flavour of Easter. They are wrong. Lemon is the fresh flavour of renewal, spring, the time ot pack the snow shovels away for another year . . . combining lemon with thyme sounded truly refreshing so I went to town . . .

So, for Sandra, Sheri, Nancy, Candi, Annie, Eden, Barb, Debbie, Ann, Deborah, Palma, Angie, Marta, Susan, Kim, and Sandi - the third annual blogging challenge celebratory martini! This one was particularly celebratory because Sandi and I were texting while I was mixing it up. Equally inspired, she quickly poured a cosmo and we toasted our collective success together. Friendship in the technological era!

Meyer Lemon Thyme Martini

2 cups water
2 cups granulated sugar
zest of 1 Meyer lemon
1 handful fresh thyme sprigs
1/2-cup lemon-flavored vodka, such as Citron
1/4-cup Lemoncello
candied lemon rind, for garnish (optional)

Directions for the herb-simple syrup for this drink (make ahead to save time):

Combine the water, sugar and lemon zest in a pot over medium heat.

Gently simmer for 3 minutes until the sugar is dissolved, swirling the pot over the heat now and then. Do not allow to boil or get dark.

Put the thyme in a mason jar or glass container and pour the sugar syrup on top; allow to steep while it cools for 1-2 hours to infuse the herb flavor into the syrup.

Strain to remove the solids.

Direction for the martini:

In a martini shaker filled with ice, combine the vodka, Lemoncello, and 4 tablespoons of the herb-syrup.

Shake well until frothy and strain into 4 chilled martini glasses. Float candied lemon rind in each glass for great presentation.

Candied Lemon Peel
from Myrecipe.com

This recipe is very quick and easy. You will find yourself wanting to make more of these.

1 large lemon
1/4 cup sugar, divided
1 tablespoon water

Carefully remove rind from lemon using a vegetable peeler. Cut rind into 1/8-inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass measure.

Microwave at High 1 minute; stir in rind strips.

Microwave at High 2 minutes, stirring every 30 seconds.

Add remaining 2 tablespoons sugar, and toss well.

Spread rind in a single layer on wax paper; let stand at room temperature until dry. Store in an airtight container.

Valentine's Day

Yesterday was a wonderful day. We don't go for those Hallmark displays of gushiness with roses and heart-shaped boxes of chocolates. We do, however, enjoy spending some time together, eating well, and enjoying the happy moments. The odd heart makes its way into the proceedings - it is hard to not have that.

For breakfast Paul wanted raspberry pancakes. While I knew that there was likely going to be nothing diet about the day, I also didn't want to throw caution completely to the wind. After some searching I found a recipe for a baked pancake that had very little sugar or added fat. When cooked in a heart-shaped cake tin with some raspberries it made for a perfect start to the day.

We relaxed all day. We watched some TV. Went for a HUGE walk. Read. Napped - twice! LOL It was lovely.

The deal was that Paul was going to make dinner while I assisted as needed.

I set the table.

While I was doing that Paul did his prep in the kitchen and set out the first course - cheese and crackers.

The martini of the evening was a chocolate raspberry truffle martini. MMMMM

We decorated the inside of the glass with swirls of melted chocolate.

Once this was all tidied up we moved back into the dining room for the rest of the meal. This simple salad of arugula with a citrus vinaigrette with pear and pomegranate was a snap to pull together.

This was followed by papardelle with a cinghiale sauce. We bought the sauce in Italy and it as so amazing that I wish I had picked up 10 bottles! WOW

Next up was the main course. Paul had selected seared beef tenderloin steaks with caramelized onions and a balsamic sauce. He pan seared them to perfection. These were served with crisp french green beans with tarragon and roasted potatoes. Everything was cooked to perfection!

Of course there was a delicious cab to go with dinner.

We were full now so we took a break before dessert. Once the kitchen was tidied up Paul deemed it time for the final course. Heart-shaped peanut butter chocolate ganache cakes with vanilla bean ice cream.  A perfect finish to a perfect meal.

Am I ever glad that today is a holiday because I need a day of rest to recover from all of that food!

The cats weren't completely left out. Although Beckett look as if he feels left out in this picture . . . 'where's mine?'

Well, he did get some tenderloin which he INHALED!

Dante enjoyed licking the melted ice cream and icing sugar off of the dessert plates. That can't be good for him!

Later, while we were opening our gifts, they had a great time playing in the tissue paper. Really, does a cat's life get any better?

There you have it - a good day for all! Back to reality tomorrow. *sigh*

Mistletoe Cosmo

This recipe comes to you from the LCBO - Ontario's famous liquour monopoly. About 10 years ago they realized that food and drink go well together and started publishing a magazine that highlights the two. The Mistletoe Cosmo was featured it he 2008 Holiday (AKA Christmas) edition.

They wrote:

For a cocktail party with style, this fruity Martini is also gorgeous; deep red with the green accent of mint. Make up trays to pass around the room, keep a pitcher in the fridge for a quick and easy top-up, and get ready for the mistletoe!

Style - yes, Taste - yes. Easy - yes! Clearly a recipe to keep.

Mistletoe Cosmo

For one drink:

In a cocktail shaker filled with ice, add 1 oz vodka, 1 oz Chambord, ½ oz lime juice, 2 oz cranberry juice and 4 mint leaves, torn. Shake and strain into a Martini glass and garnish with a mint sprig.

For a 'happening' party . . .

Entertaining Size: Serves 8 People

1 cup vodka
1 cup Chambord
½ cup lime juice
2 cups cranberry juice
4 stalks mint leaves

Add all ingredients except mint to a pitcher and stir well to mix. Chill in fridge, or add ice cubes to chill quickly. Pour into Martini glasses and garnish each with a mint sprig.

Ginger Martini

I can not believe that it has been since July that I have featured a martini recipe on the blog. I have slipped to the point that I may never catch up. Yes, I am hanging my head in shame.

Shame, I say!

As I thought about what to make for a ginger appetizer on Sunday I decided to go all out and make a ginger martini. The tangy combination of ginger and vodka would be just the thing to rock my world, so to speak.

This martini can be made with a store bought ginger syrup - if you can find some in the store. I decided to use the recipe and make my own syrup. I am glad that I did because the depth of flavour from the fresh ginger was far superior to anything else that one could try and buy.

This is not a martini for the 'fruit-punch' martini lover - those who like a juice filled martini glass with a splash of vodka poured in for good measure. This martini will knock your socks off with the potent combination of vodka and spice fresh ginger. MMMMMMMM

Ginger Martini

Ice
3 ounces vodka
1/2 to 1 ounce ginger syrup
1/2 teaspoon freshly squeezed lime juice
Twist of lemon or lime

Fill a cocktail shaker or small pitcher with ice.

Add the vodka, ginger syrup, and lime juice.

Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds (In general, by the time the shaker mists up the drink is ready).

Strain into a chilled cocktail glass. Add twist and serve. 

Ginger Syrup

1 lemon
2 cups coarsely chopped fresh ginger with peel, about 8 ounces
1 cup sugar
2 cups water

Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith.

Finely chop the lemon peel and ginger in a food processor.

Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil.

Reduce heat, and simmer, partially covered, for 15 minutes.

Strain the mixture and cool.

Cover and refrigerate for up to 1 week. 

Strawberry Basil Martini

ARGH - back to work tomorrow.

I am NOT ready nor happy about this. Not happy at all. However, the work pays for the trips so off I go . . .

Anyway. Paul's sister, brother-in-law, and two nephews are in town visiting from Manitoba. It turns out that tonight was the only night that we could have them over for dinner before Ian starts his drive back on Friday. While the timing wasn't ideal you make the best of whatever opportunity shows up! It sure helps that they are so wonderful - anytime we can spend together with them we take it!

I was looking for an interesting martini to make and finally settled upon a strawberry one. Then I thought about an herb to add. I've been doing a lot of stuff with fresh herbs lately and enjoy the combination of strawberry and basil. Hmmm A few clicks of the mouse and I had a recipe for a strawberry basil martini.

It was a HUGE hit. We all enjoyed it. This is a perfect summer drink - you can play around a bit by adding more basil or strawberries depending upon your preferences.

This recipe is from Food and Wine magazine.

Enjoy!

 Strawberry Basil Martini

3 strawberries, plus 1 thin slice of strawberry for garnish
3 basil leaves
1/2 ounce Simple Syrup
Ice
1 ounce gin, preferably Tanqueray No. Ten
1 ounce vodka
1/2 ounce fresh lime juice

In a cocktail shaker, muddle the strawberries with the basil leaves and Simple Syrup (I don't have a proper muddler but found by bashing the strawberries, basil, and syrup with a wooden spoon i was able to bash things up nicely). Add ice and the remaining ingredients and shake well. Strain into a chilled martini glass and garnish with the strawberry slice.

NOTE - you can make a simple syrup by mixing 1 part water to two parts sugar (i.e. 1 cup water + 2 cups sugar) in a saucepan. bring to a boil and gently boil until all fhe sugar has dissolved. Cool completely before using.

Blackberry Limoncello Martini

The blog has been sadly lacking in martini recipes lately. Today seems as good a day as any to fix that oversight!

There is something about the spring and lemon that seems to run together in my cluttered brain. Perhaps it is because lemon seems so fresh - like the spring does when it hits full-force, full of promise and hope.

Whatever the reason - the point is that for me spring = lemon. Call me weird, have at it. I am good with it all (isn't it amazing how four days off of work can improves one's disposition . . .).

This is a tale of how I started on a journey, got twisted about, and came up with something great in the end. Hmmmm - this could be a metaphor for my life!

So I was looking for a lemon martini recipe to make on Good Friday. Then I thought mmmmm - limoncello. Anyone who has ever sipped a glass of limoncello in Italy knows that nothing is quite as lemony as that!

I found a recipe for a limoncello martini but was loath to stop there.

'What goes great with lemon?' I wondered . . . BLACKBERRY!

So, at the end of the twisted journey . . . I present one incredible martini for your sipping pleasure (and believe you me, it WILL be pleasure)

Blackberry Limoncello Martini

Ice
3 ounces lemon vodka (I used Absolut Citron)
1 ounce limoncello
1 ounce Chambord
2 teaspoons blackberry infused simple syrup (see recipe below)
Lemon twists, fresh blackberries for garnish

Fill a shaker with ice.

Add vodka, limoncello, Chambord and the blackberry simple syrup. Shake well and strain into martini glasses. Garnish each with fresh blackberries a lemon twist.

Blackberry Simple Syrup: Simple syrup is made by combining 2 parts granulated sugar with 1 part water. Add a handful of blackberries. Crush the blackberries with the back of a wooden spoon in the syrup. Simmer, stirring, over low heat until sugar is dissolved. Strain. Chill before using.