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Nov 15, 2012  |  Vote 0    0

FOOD - Try a James Bond martini and other recipes

James Bond martini

3 parts Iceberg Vodka

1/2 part dry vermouth

Pour into a shaker with lots of ice

Shake, don’t stir, well and strain into a martini glass garnished with an olive.

Harvest Icebreaker

1 oz Iceberg Vodka

4 to 5 oz apple cider

ground cinnamon

sugar

1 apple

caramel apple dipping sauce

ice

Fill a shaker with ice. Add vodka and apple cider. Add a few shakes of ground cinnamon. Strain into a microwave-safe container. Microwave until hot, but not boiling (about 30 seconds). Rim a coffee mug or other hot beverage glass with sugar. Transfer warm beverage to rimmed glass. Garnish with a second dash of cinnamon and an apple slice that has been coated with caramel apple dipping sauce. If you prefer it less sweet, skip the caramel dipping sauce. Top with whipped cream if desired.

 

Ras-Apple Pie Martini

1.5 oz Iceberg Vodka

0.5 oz Framboise liquor (or Cran-Raspberry juice)

1 oz apple juice

Dash of peach bitters (if desired)

Combine all ingredients in a shaker with ice, strain and pour into a martini glass. Garnish with raspberries.

 

Cinna-Lime Spice Sipper

2 oz Iceberg Vodka

.5 oz cinnamon syrup

.5 oz fresh lime

Top with ginger beer

Combine ingredients in an ice filled glass. Garnish with a lime.

~ Recipe courtesy of www.icebergvodka.com

Black and White Rice Coconut Pancakes with Tropical Fruit Compote

Pancakes

2 large eggs, separated

1 1/2 cups coconut milk

1 tsp lime juice

4 tbsp unsalted butter, melted, divided

1 1/2 cups pastry flour

3 tbsp rice flour

1/2 tbsp baking powder

1 tsp baking soda

1/4 cup sugar

1 tsp salt

1 cup cooked white Basmati rice

1/4 cup cooked Black Japonica rice

Compote

1/4 cup dark brown sugar

1 cup mango juice

1 tsp white rum

1 tsp Grand Marnier

1/2 cup orange marmalade

1 tsp lime juice

1/2 tsp vanilla

1 small mango, peeled, cored and diced small

1/3 small pineapple, peeled, cored and diced

For the pancakes:

In a large bowl, beat egg whites until light and airy. Combine with coconut milk, lime juice, egg yolks and 2 tbsp of the melted butter in a large bowl.

Add the flours, baking powder, baking soda, sugar and salt to the mixture and stir until just combined.

Fold Basmati rice into the pancake batter until evenly distributed.

Heat a skillet or griddle over medium heat. Brush with 1 tbsp melted butter.

Once butter begins to foam, for each pancake sprinkle 1 tsp of the black rice in the pan, then pour 1/3 cup of the pancake batter over top of the black rice.

Cook until several bubbles begin to form on the top of the pancake, then flip with spatula and cook until the pancake is golden and cooked through. Repeat with the remaining black rice and batter. Add remaining melted butter to pan if needed to finish cooking pancakes.

For the compote:

In a saucepan, over medium-high heat, add brown sugar, mango juice, rum and Grand Marnier and bring to a boil stirring until the sugar has melted.

Add marmalade, lime juice, and vanilla. Simmer mixture until the jam is melted and it reaches a syrup consistency.

Remove the saucepan from heat and combine with the diced mango and pineapple in a bowl. Serve once the compote has cooled slightly and the liquid has thickened slightly.

To serve:

Top each pancake with compote.

~ Recipe courtesy of Melissa Drutz, George Brown College and U.S. Rice

Veal and Ginger Pot Stickers

These delicious dumplings are pan-fried and then steamed in water giving them a moist, flavourful filling, crispy bottom and soft top.

1/2 lb ground veal

1 cup shredded Napa cabbage

1 green onion, minced

1 tbsp finely grated ginger

1 tsp sesame oil

1 tsp soy sauce

1/2 tsp sugar

1/2 tsp each salt and fresh cracked pepper

24 round dumpling wrappers

2 tbsp vegetable oil, divided

1 cup water, divided

In bowl, combine veal, cabbage, green onion, ginger, sesame oil, soy sauce, sugar, salt and pepper. Mix well with a fork.

Working with one dumpling wrapper at a time (keeping remaining covered with a damp cloth), place a rounded teaspoonful of veal mixture in the centre of the wrapper. Run your finger around the edge of the wrapper with a damp fingertip. Fold over, pleating the edges to seal. Transfer to a lightly oiled plate and cover with a damp towel.

Repeat with remaining wrappers and filling.

In a large non-stick skillet, heat 1 tbsp of the oil over medium high heat. Add half of the dumplings in a single layer, cook, until golden brown, about one minute.

Quickly pour in 1/2 cup of the water; cover and steam until wrappers and filling are cooked through and bottoms are deep brown in colour, about two to three minutes. Remove lid and flip dumplings over to lightly brown the other side, about 30 seconds. Transfer to plate. Repeat with remaining oil, dumplings and water. Serve immediately with soy dipping sauce.

Shredded Veal Tostadas

This Mexican-inspired dish features melt-in-your-mouth veal roast is delicious served over tostados, in tacos or tortillas, over rice and in sandwiches.

1 tbsp vegetable oil

1 large onion, chopped

1 cubanelle pepper, seeded and chopped

1 tbsp chili powder

1 tsp each salt and fresh cracked pepper

2 cloves garlic, minced

1 28oz/796 ml can diced tomatoes

2 lb veal roast, shoulder or butt, cut into three large pieces

1 cup beef broth

2 bay leaves

12 tostadas

Optional garnishes: Shredded cabbage, diced tomatoes, pickled onions, sour cream, crumbled queso fresca (or feta), cilantro

In a Dutch oven, heat oil over medium high heat. Cook onion and pepper just until starting to brown, about six minutes.

Sprinkle with chili powder, salt, pepper and garlic and cook one minute. Add tomatoes, scraping any brown bits from the bottom of the pan.

Nestle veal into tomato mixture; pour enough broth over to cover. Bring to boil, add bay leaves, cover and simmer on top of stove or in a 350 F oven for two hours or until veal is tender (this can be an extra 30 minutes depending on size and cut of meat).

Let cool 10 minutes and use two forks to pull meat. Keep nestled in sauce and remove bay leaves.

To assemble tostadas: warm tostadas in 350 F oven for one minute. Top with scant 1/4 cup of the pulled veal. Top with desired garnishes.  Note: remaining veal can be covered and refrigerated for up to five days or frozen for up to three months.

~ Recipes courtesy of ontariovealappeal.ca

Turkey and Fresh Cilantro Noodle Salad

Fresh and colourful, this salad is perfect to bring to an office potluck or family get together. Look for 1/8 inch width rice noodles for the best texture for this salad.

Half a 1 lb/454 g pkg rice noodles

1 tsp sesame oil

8 oz extra lean ground turkey

1 bunch green onions, thinly sliced

2 cloves garlic, minced

1/4 cup chopped fresh cilantro

1 pint grape tomatoes, halved

1 large carrot, shredded

1/4 cup each sodium reduced soy sauce and seasoned rice vinegar

In pot of boiling salted water, cook noodles for one minute, stirring until softened. Drain well and rinse with cold water. Drain again and place in large bowl; toss with oil.

In large nonstick skillet, cook turkey, onions, garlic and half of the cilantro over medium high heat for about eight minutes or until no longer pink; set aside.

Add turkey mixture to noodles and toss to combine. Stir in tomatoes, carrot, remaining cilantro, soy sauce and rice vinegar and toss to combine well.

Tip: For added kick to this salad, stir in 1/2 tsp Asian chili sauce or hot pepper sauce with the soy sauce and vinegar.

There are varying package sizes of noodles, 400 and 454 g are most common. Look for the 1/8 inch width noodles for best results.

Turkey Mango Salad

A favourite Thai salad is the perfect fit to join lean turkey in a refreshing dish that is perfect for summer or anytime of the year.

1 tsp sesame oil

8 oz (227 g) extra lean ground turkey

4 cloves garlic, minced

2 tbsp minced fresh ginger

1 tbsp fish or sodium reduced soy sauce

2 mangoes, peeled and chopped

1 small red bell pepper, chopped

2 tbsp each chopped fresh cilantro or basil

2 tbsp chopped fresh mint

2 tbsp lime juice

Pinch granulated sugar

Dash hot pepper sauce

In large nonstick skillet heat oil over medium high heat and cook, stirring often, turkey, garlic, ginger and fish sauce for about five minutes or until no longer pink inside. Remove from heat.

In large bowl, combine mango, pepper, cilantro and mint. Add turkey mixture to bowl and stir to combine. Drizzle with lime juice, sugar and hot sauce; stir to combine.

Tip: For a bold heat, add 1/2 tsp Asian garlic chili paste to the salad.

~ Recipes courtesy of makesitsuper.ca

Pasta alla Norma

1 package of penne

1 medium-sized eggplant, diced

400 g canned tomatoes, crushed

1 medium-sized yellow onion, julienne

80 g ricotta salata (or diced mozzarella)

50 ml extra virgin olive oil

5 fresh basil leaves, torn

Sea salt and pepper to taste

Cut the eggplant into cubes and lightly salt.

Leave them to draw out excess water.

Add the oil in a frying pan and saute the onion.

Add the eggplant, tomato pulp, salt and pepper and cook for 15 to 20 minutes.

Meanwhile, cook the penne in salted boiling water and when cooked, toss the penne with the sauce.

Add the basil and grated salted ricotta or diced mozzarella.

Spaghetti with garlic and tomato

1 package of spaghetti

2 1/2 cups fresh tomatoes, peeled, seeded and diced

2 1/2 tbsp extra virgin olive oil

1 clove of garlic, chopped

Salt to taste

fresh torn basil, to taste

In a pan containing a little oil, saute the garlic and remove it when it turns golden.

Add the tomatoes into the pan, peeled and seeded. Salt and leave to cook for about 20 minutes.

Cook the spaghetti in salt water and drain when still fairly firm. Dress with tomato sauce and serve immediately.

~ Recipes courtesy of www.academiabarilla.com

Tzatziki

2 cup non-fat plain Greek yogurt

1 medium cucumber, peeled, seeded, shredded, and squeezed dry in a kitchen towel

2 garlic cloves, minced

1 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tbsp fresh or 1 1/2 tsp dried thyme

2 tsp fresh lemon juice

1/4 tsp kosher salt

Mix all ingredients together in bowl. Cover and refrigerate one hour or overnight

~ Recipe courtesy of www.ChobaniKitchen.com

Deconstructed Lamb Gyros

1/2 cup non-fat plain Greek yogurt

2 tbsp chopped fresh mint

1/2 minced garlic clove

1 tbsp lemon juice

Kosher salt and freshly ground black pepper

Pinch of sugar

Two 4-oz boneless sirloin-end lamb steaks (top loin steaks)

2 tsp olive oil

4 pitas

1 cucumber, sliced on a bias

1 medium tomato, halved and chopped

In a medium bowl stir together yogurt, mint, garlic, lemon juice, salt, pepper and sugar and set aside.

Liberally season lamb with salt and pepper. Drizzle some olive oil over both sides of lamb. Heat grill pan over high heat for 1 1/2 minutes, add lamb and grill until browned, four to five minutes. Turn lamb over and cook three to four minutes for medium-rare. Remove from heat and rest 10 minutes before slicing crosswise against the grain.

Place pita on grill pan and cook on both sides until marked. Transfer one pita to each plate and top with some cucumbers and tomatoes. Lay a few pieces of lamb on top and finish with the Chobani sauce.

~ Recipe courtesy of http://chobani.com/kitchen/recipes/deconstructed-lamb-gyros/

Cucumber-Feta Dip

2 cup non-fat plain Greek yogurt

1 cucumber, peeled, halved, seeded, finely chopped, and squeezed dry in paper towels

1 cup crumbled feta cheese

2 garlic cloves, minced

1 tsp dried oregano

2 tbsp minced onion

1 tbsp fresh lemon juice

Mix all ingredients together in bowl. Cover and refrigerate one hour or overnight before serving.

~ Recipe courtey of www.ChobaniKitchen.com

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