MARTINI MONDAY – (enjoy the first evening of the
week with a cool cocktail and a easy snack!)
I’m starting to think spring! So this Monday’s cocktail sounds very spring to me with pears and rosemary. I’ll have to work some thyme into Friday’s recipe since I found the most interesting giant leaf thyme plant while pursuing the nursery today on a stormy day.
ROSEMARY PEAR COCKTAIL
1 cup sugar
1 cup water
4 4-inch rosemary sprigs
1 750-ml bottle premium vodka
5 tablespoons fresh lemon juice
3 tablespoons Poire Williams (clear pear brandy)
12 ice cubes
12 small rosemary sprigs
For rosemary syrup:
Bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Add rosemary sprigs. Reduce heat and simmer 2 minutes. Cool mixture completely. Discard rosemary.
Mix rosemary syrup, vodka, lemon juice, and brandy in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain mixture into chilled Martini glasses. Garnish each glass with rosemary sprig.
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
1 (1 ounce) package dry ranch salad dressing mix
1 1/2 teaspoons garlic powder
20 large jalapeno peppers, halved and seeded
1 pound sliced bacon, cut in half
Preheat an oven to 400 degrees F (200 degrees C).
Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.
Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.
Laugh, learn and liven up your taste buds!