"We've got Plates and Places", it was a quote that my great grandfather often used to encourage guest to stay, visit and dine with the family. My great grandparents had very little, but there was always enough food to go around. For me,the expression not only relates to what my great grandfather intended it's use, it also is fitting for my love to travel and the recipes I collect from those travels. So join me, "There's always Plates and Places!"
Thursday, June 25, 2009
Lemon Drop Martini & Punch, Foodie Friday
Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!
This recipe is another that I picked up at the birthday party of my friend Jeff. I had several glasses of this before I was told there was alcohol in it. It was good! I had to have the recipe. It's perfect for a summertime party! Make the punch in a large punch bowl. Make the pretty ice block to go inside the punch bowl. Make sure your bundt pan is smaller than the ice bowl. All will be right with the world. Enjoy! Lemon Drop Punch Simple Syrup 1 C water 1 C sugar
Other Ingredients for punch 3/4 C plain vodka 3/4 C citrus vodka juice of three fresh lemons 1 C water 2 C Club soda
Ice Block- Fill bundt pan with water (or club soda so as not to water down the punch when it melts), lemon and strawberry slices. Freeze overnight. Thaw slightly to remove
Lemondrop Martini So? You want a lemon drop without making an entire punch bowl? Suit yourself. Here is a recipe for that as well! It's a bit different than the top. Experiment and see which one you prefer. Lemon Drop Martini
1 1/2 ounces vodka 1/2 ounce Triple Sec 1 teaspoon superfine sugar* 3/4 ounce freshly squeezed lemon juice Ice cubes Superfine sugar for dipping Twisted peel of lemon
* Superfine sugar is instantly dissolving sugar that is typically used in drinks.
Mix the vodka, Triple Sec, sugar, and lemon juice in a cocktail shaker half-filled with ice; shake well (supposedly the cocktail is to be shaken 40 times to make sure the sugar is well blended). Pour strained liquor into sugar-rimmed martini glass and garnish with a twisted peel of lemon.
NOTE: To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into the superfine sugar.