Happy Martini Monday! With the holidays just around the corner, November’s recipe is festive with the colors and flavors of autumn. It’s the time of year when local markets begin to carry holiday fruits and nuts, and this martini reflects those elements with hints of almonds, pears and cranberries.
I am very much an amateur at this martini making business, but I’m learning for the current novel I’m working on. I will admit I’m getting better with each recipe and this one is quite lovely. With winter just around the corner, it’s a perfect cozy cocktail for family gatherings, or just an evening with friends.
Once again, this should go without saying, but I’m going to repeat it anyway—you need to be of legal drinking age to try this recipe.
Wherever you are, may you have a wonderful and safe holiday season!
Autumn Pear Martini Recipe
-2 ounces of pear vodka (infusion recipe below)
-2 ounces of cranberry juice
-1 ounce of amaretto liquor
*Cinnamon sugar and pear for garnish
Pour all spirits into an ice-filled shaker. Shake several times and strain into prepared martini glass.
These martinis can be garnished with sliced pear or cinnamon sugar. If garnishing with the cinnamon sugar, prepare martini glass by running a sliced lemon around the rim and tapping gently into cinnamon sugar before mixing the martini. For the cinnamon sugar, mix a tablespoon of cinnamon to a ½ cup of sugar, or to taste.
Pear Infused Vodka
There are several wonderful pear-flavored vodkas on the market, but infusions are easy and lend a natural flavor to the vodka. They just take a little time and prep work.
For this recipe, I used half a bottle of vodka and two ripe pears for the infusion. The end results will only be as good as the starting spirits, so use decent vodka. The container must be air-tight and not plastic. Glass mason jars work well, but you can find inexpensive sealable glass containers in most kitchen supply stores. Always sanitize the container beforehand and wash the fruit. Sanitizing solution is available at any brewing supply store. Slice pears in segments (about ½ inch) and remove stems and cores. Place sliced pear segments in your sanitized container and pour the vodka over them. Vodka should cover the fruit. Keep in a cool dark area for four days. Using a coffee filter or fine strainer, strain infused vodka back into it original bottle. The pears will turn the vodka an amber color and increase the amount of liquid. I’ve been told that the mixture doesn’t need refrigeration, but since the volume of alcohol is decreased by a third (finished photo on the right) I do keep it refrigerated just to be safe and serve within two months.
Happy Autumn everyone! It’s that time of year here in Maine to begin cleaning out garden beds. This is also the time to gather and dry herbs, and till the soil for next spring. I will be posting garden happenings over the next week.
As always, there are a few zucchini plants still growing while everything else is spent. I think our ancestors created zucchini bread just to find a use for this prolific vegetable that keeps producing from early summer to fall. My family has never been a big fan, but I do have one recipe they will eat without complaint. It’s double chocolate zucchini bread. The chocolate hides the zucchini and the bread is moist because of it.
This is a great snack with coffee while reading a good book! I’ve been on a contemporary romance kick lately, but I love most genres. If you have any good reading reccomendations (that aren’t my books) you’re always welcome to share! 🙂
Double Chocolate Zucchini Bread Recipe
2 ½ cups of all-purpose flour
¾ cup of unsweetened cocoa powder
1 ¼ teaspoons of baking soda
¾ teaspoon of baking powder
1 teaspoon of salt
1 cup of milk
3 cups of peeled and shredded zucchini
1 teaspoon of vanilla
1 stick of butter
¾ cup of sugar
¾ cup of brown sugar
1 bag of semi-sweet chocolate chips
Optional: 1 cup of chopped walnuts
Optional: Vanilla glaze (recipe and ingredients below)
Heat oven to 350 degrees and grease two bread pans with shortening or cooking spray.
Before you begin, all ingredients should be at room temperature. Sift flour, cocoa powder, baking soda, baking powder and salt into a mixing bowl and set aside. In a separate bowl, blend butter until smooth, add sugars and eggs and continue to blend. Add milk and vanilla until blended. Gradually add flour to wet ingredients and blend until mixed. Add zucchini and chocolate chips (and optional walnuts if you choose) to batter and mix until even throughout. Pour into bread pans and bake for approximately 50 minutes to an hour, or until the toothpick test comes out clean. Remove from pans and cool on wire rack.
Vanilla Glaze Recipe
1 cup of powdered sugar, sifted
1 teaspoon of vanilla
1 tablespoon of melted butter
2-3 teaspoons of warm water
Mix sugar, vanilla and melted butter. Add warm water by the teaspoon until its a frosting-like texture. This should not be too wet as it will melt. Spread over top of bread while it’s still warm.
*This post was edited on 10/19/2015 to include an updated photo and the optional vanilla glaze.
Happy October everyone! With Halloween just around the corner, this month’s martini has a fun twist for your gatherings. If anyone happens to ask, it’s a blueberry lemon drop martini.
For those of you who are wondering why I’m suddenly posting martini recipes, well I’m working on my next novel in a different series. This one has a contemporary setting. Martinis are on the menu, along with a bit of suspense, a spunky heroine, and of course, a toe-curling hero. You all know I take research seriously. 🙂
For the next year I will be sharing martini recipes on the first Monday of every month. October’s recipe is posted at GraveTells. This blog has been awesome to me from the beginning of my Celtic Wolves series, and will also be attending the Coastal Magic Convention in February 2016!
For my Magical Kiss Potion Martini Recipe, just click on the following link. There’s also an excerpt of Elen and Cormack’s first kiss.
The Coastal Magic Convention has become one of my favorite author and reader events. It’s takes place in Daytona Beach in February! For more information you can visit their website…
As always, I hope you’re reading something just for fun!
If you’ve read my books then you know I love to add food to the scenes. It’s such a nurturing element, plus it adds certain nostalgia. Autumn Moon is Elen and Cormack’s story. I’ve put this couple through quite a bit, and this is the story where they finally get together. Elen was the only person to offer him a welcoming home while he was trapped in wolf form, but he’s spent some time away to learn his new human form. Now he’s a man and has returned to protect the woman he loves. Elen and Cormack are learning each other for the first time with hearts that are already bound.
The first thing Elen’s bakes for Cormack upon his return is pumpkin muffins, and it was such a fun scene to write, and emotional in many ways if you know their backstory.
I’ve included an excerpt below, followed by Elen’s pumpkin muffin recipe!
Excerpt from Autumn Moon:
Cormack formed an intimidating figure as he marched beside her with graceful strides. His sword swung from his side, the belted scabbard hanging low off his hip, with his eyes sharp and searching for potential threats.
He’d left her as a gentle friend but returned to her as a warrior. And why did that make her stomach flutter as if a thousand butterflies danced to his song?
A question for a later time, Elen decided for her own peace of mind. And after inhaling a deep breath for composure, she tactfully changed the subject. “Are you hungry?” It was still late morning, so she offered, “I can whip us up some coffee and muffins.”
He sighed as if relief was a weighable substance and she’d just removed a boulder from his chest. “I would like that.”
“Apple muffins?” she asked. “Or pumpkin?” The trail opened to her grain fields, and she hurried on, anxious to cook for someone other than herself again. Ms. Hafwen didn’t count because she was too particular toward sweets and only ate crumbs she deemed worthy.
He thought about it for a moment. “The pumpkin ones with the white crunchy stuff on top.”
“Streusel,” he said, testing the word on his tongue. “Make extra.”
His smile was infectious. “I can do that.” As they made their way through rows of apple trees with low branches heavy with ripened fruit, she had a ridiculous urge to giggle. It seemed she had little control over her emotions around him; one moment she wanted to cry, and the next she acted as if she’d never been with a man.
Which, of course, she had. But not one who held her heart so firmly in his grasp.
“What’s so funny?” He kicked a fallen apple out of her path.
“Truly, it’s nothing.” Only the fact that hearing him talk back would take some getting used to, but she didn’t think he would appreciate her humor on the subject, not so soon after their last bout. “I’ve never had to answer your questions before.” She snuck a peek at his profile. “Or received answers to mine. I like it.”
A sheepish grin turned his lips. “I’m glad.”
She stubbed her toe on a jutting rock because of that grin. His mouth was made for pleasure. Thankfully, she caught herself before falling on her face in more ways than one and made it to her cottage without any further embarrassments.
Unlatching the wrought iron gate that led to her front portico, she announced, “We’re home.” The sentiment spilled naturally because she’d said it countless times over the years. However, she’d never once heard him repeat it back as he did just then.
“We’re home.” He inhaled a deep breath as if to savor its scent.
Elen’s Pumpkin Streusel Muffin Recipe
1/2 cup sugar
1/2 cup flour
Dash of salt (1/4 teaspoon or less)
2 teaspoons cold water
3 tablespoons butter
Mix ingredients with your fingers until it resembles coarse crumbs and set aside. This streusel freezes well if you wanted to make a double batch and save for later muffins.
PUMPKIN MUFFIN BATTER
1 ¾ cups of all-purpose flour
1 ½ teaspoons of baking soda
½ teaspoon of baking powder
½ teaspoon of salt
1 teaspoon of cinnamon
½ teaspoon of all spice
½ teaspoon of nutmeg
½ teaspoon of ginger
1 stick of butter (8 tablespoons)
½ cup buttermilk (you can substitute regular milk)
¼ cup of molasses
1 cup of pureed pumpkin
1 cup of sugar
1 teaspoon of pure vanilla extract
*All ingredients should be room temperature before mixing!
Heat oven to 350 degrees and line a regular dozen muffin tin with cupcake liners. You can spray or grease the pan, but liners make cleanup easier. Sift dry ingredients into a bowl and set aside. Beat butter in a mixer until creamy. Gradually add eggs and sugar. Add buttermilk, vanilla, pumpkin puree, and molasses while continuing to mix. Finally, gradually add your dry ingredients until blended.
Scoop batter evenly into the muffin tins. Add streusel on top of each muffin. The muffin’s tops will expand so don’t be afraid to pile the streusel. Bake for 25-30 minutes, or until toothpick test comes out clean. Makes twelve muffins. Enjoy!
ORDER AUTUMN MOON
8 Green Tea Bags
1/2 cup of honey
Add boiling water and tea bags to your favorite tea pot and let it steep until cooled. The tea will be dark. Pour into a gallon pitcher, add honey to taste, juice from two lemons, and then add water until pitcher is full. Slice lemons for garnish and enjoy!