November 22, 2010

HAPPY THANKSGIVING – COCKTAIL AND NIBBLE STARTER

Filed under: Uncategorized — admin @ 4:17 pm

Do you want to taste Autumn in a glass? This is not your standard pumpkin martini and will surely allow your tastebuds to experience all the fall flavors in one drink. Chai cream liquor gives this drink a new twist and has been tested in my kitchen by me and my husband.

As you can imagine, it was very delightful and a fun time to test this recipe. You can make a pitcher and keep it in the frig before guests arrive.

RECIPE – FOR TWO DRINKS

  • 2 SHOTS ( 4 OZ.) YOUR FAVORITE VODKA
  • 2 SHOTS ( 4 OZ.) VOYANT CHAI CREAM LIQUOR
  • 1/2 CUP PLAIN PUMPKIN PUREE
  • WHIP CREAM DOLLUP
  • SPRINKLE GRATED NUTMEG
  • CINNAMON STICK GARNISH
  • SUGAR/CINNAMON MIXTURE FOR GLASS RIM (OPTIONAL)

In a bowl and with a wisk, mix the vodka, chai liquor and pumpkin puree. Place 4-6 ice cubes in a martini shaker.  Add the  mixture from the bowl into the martini shaker with ice. Shake the mixer up and down 8-10 times until mixture is cold. Pour the mixture into 2 martini glasses. Add a dollup of whip cream. Sprinkle fresh grated nutmeg on the whip cream and some on the drink. Add a cinnamon stick and serve. You can make the mixture a head of time, place in a pitcher, and put it in the refrigerator. Add the whip, nutmeg and cinnamon stick after you pour into the glasses. Another option is to wet the martini glass rim, dip in a sugar/cinnamon mixture before assembling the drink.

CHEERS! 

Have a safe holiday season and remember to drink responsibly.

 Here is a cranberry meatball nibbler that will compliment your pumpkin chai martini. These delectible meatball morsels jump start the holiday season bursting with flavor. WARNING! They are addicitng.

RECIPE

MEATBALLS

  • 1 – 1/2  LB. LEAN GROUND BEEF
  • 1/2 CUP PLAIN BREAD CRUMBS
  • 1/4 CUP CHOPPED ONION
  • 1 TEASPOON SALT
  • 1 TEASPOON DRY MUSTARD
  • 2 TABLESPOONS CHILI SAUCE
  • 1 EGG
  • 1/2 CUP SNIPPED DRIED CRANBERRY PIECES (USE SCISSOR)

SAUCE

  • 1 (12 OZ.) JAR (OR CAN) CRANBERRY SAUCE
  • 1/3 CUP CHILI SAUCE
  • 1/4 CUP BOURBON (OPTIONAL)
  • 1/4 TEASPOON HOT PEPPER SAUCE

Heat oven to 350 degrees. In a large bowl, combine all meatball ingredients: mix well. Shape into 1-1/4 inch meatballs. Place on ungreased (or lightly spray with  non-stick cooking spray) baking pans. Check after 15 minutes. Should be golden brown and cooked thoroughly. Meanwhile, in a large saucepan, combine all sauce ingredients; mix well. Cook over low heat until mixture is bubbly, stirring frequently. Add cooked meatballs to sauce; stir gently to coat. OPTION: Place meatballs and sauce in a crock pot. Keep on low heat.

Makes approximately 48 meatblalls. Serve with orange slices.

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