1615 forest martini Recipes

white wine vinegar, garlic cloves, minced, basil, chopped fresh, olive oil, romano cheese

water, kosher salt, vinegar, sugar, green beans, washed, trimmed and sliced and boiled for 5 minutes, onions, 4-6 cups sliced, garlic cloves, chili peppers, bay leaves, mustard seeds, peppercorn, juniper berries, dill seed, dill weed, lemon peel strips, gin

dry gin, sweet vermouth, freshly grated lemon zest, garlic cloves, peeled and lightly crushed

boned , skinned mahimahi fillets (6 oz. each), coarse kosher salt, freshly ground black pepper, martini marinade, olive oil, pimiento-stuffed green olives, halved, fresh lemon juice, reduced-sodium chicken broth, vermouth, gin, butter

dry gin, sweet vermouth, freshly grated lemon zest, garlic cloves, peeled and lightly crushed

phyllo pastry sheets, butter, melted, oil, tomatoes , rosa, small, cut up (the small plum ), olives, pitted, finely chopped (green or black ), garlic, finely chopped, leaves basil, large, finely sliced, spring onion, finely chopped, parsley, finely chopped, flaked sea salt, coarse black pepper, dried breadcrumbs (optional), ham , black forest (or parma , use thin air-dried or fried bacon or mozzarella cheese), vinaigrette dressing (homemade or shop-bought)

red cabbage, tart apple, butter, bay leaf, juniper berries, dry vermouth, white vinegar, sugar, salt and pepper

hypnotiq liqueur, martini and rossi sparkling wine, maraschino cherry, pineapple , wedges

beef tenderloin fillets (can substitute your favorite cut ), kosher salt or 2 tsp sea salt, fresh coarse ground black pepper, chopped fresh parsley, snipped chives, garlic cloves, minced, vodka (doesn tsp have to be top-shelf, but i wouldn tsp use the cheap-o stuff either), dry vermouth, juniper berries (i substitute 1 tbsp gin instead)

sliced smoked salmon, vodka, dry vermouth, black pepper, cream cheese, softened, mayonnaise, chopped fresh chives, fresh lemon zest

butter, boneless skinless chicken thighs, black pepper, gin, good quality, dry vermouth, kosher salt, chicken broth, minced dried onion, stuffed green olive, drained

vodka, orangecello liqueur, chilled (by caravella), orange peel

frozen strawberries in syrup, crushed pineapple, applesauce, boiling water, raspberry jello, strawberry or cherry jello

gin, dry white vermouth, crushed ice, pimiento-stuffed olive

swizzle sticks, pimiento-stuffed olives, sweet vermouth, dry gin, chilled

ice cubes, gin or vodka, dry vermouth, pimiento-stuffed olives

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.