SUGAR PLUM MARTINI
This is a gorgeous purple color, even more so in person than my photo. You can get the same color using regular vodka if the grape isn't available in your store. From Three Olives Vodka.
Provided by FLKeysJen
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake all ingredients together with ice.
- Strain into a martini glass and serve!
Nutrition Facts : Calories 227.2, Sodium 2.9, Carbohydrate 4.8, Sugar 3.3
SUGAR PLUM FAIRY
Steps:
- In a champagne glass combine Champagne, plum wine and cranberry juice. Garnish with a gumdrop.
PLUM-TINI
Steps:
- Fill a pitcher with shaved ice. Add the vodka and plum wine and stir well. Strain into martini glasses. Garnish with a handful of frozen raspberries in each glass. Serve immediately.
SUGAR PLUM LOBSTER MARTINI
Steps:
- In 2 large heavy saute pans heat 2 tablespoons canola oil to almost smoking. To each pan, add half the lobster and plums, toss to evenly caramelize. Add half jalapenos, diced red pepper and garlic. Toss to aroma. Remove from heat and deglaze each pan with 1/4 cup low-sodium soy. Meanwhile, in a large stainless steel mixing bowl combine the zest of 15 limes, juice of 15 limes, 1 cup toasted sesame oil, 1 cup canola oil, 1 cup chopped cilantro. Add lobster and plum mixture and cool. To assemble: Pack 2 Belgium endive leaves with 1-ounce watercress leaves and 2 ounces lobster mixture. Garnish with a sprig of cilantro.
SUGARPLUMS
Provided by Alton Brown
Categories dessert
Time 13h45m
Yield approximately 80 (1/4 ounce) balls
Number Of Ingredients 12
Steps:
- Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
- Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
- Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
- The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
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