Ginger And Apple Martinis Food

SPICED VIRGIN APPLE MARTINIS

Steps:

• In a small saucepan, combine the 1/2 cup of the sugar, 1/2 cup water, lemon juice, cinnamon sticks and candied ginger. Stir over medium heat until the sugar dissolves and the syrup comes to a boil. Reduce the heat and simmer for 5 minutes. Cool to room temperature. Strain and transfer to a small bowl. (Can be made 2 days in advance). Pour 1/4 cup of the cinnamon syrup into a large pitcher. Place the remaining syrup into a shallow bowl.
• Grind the gingersnaps and the remaining 1 tablespoon sugar in a mini processor to fine crumbs. (Alternatively, the cookies can be placed in a resealable plastic bag and crushed with a rolling pin or the bottom of a small saucepan.) Pour the crumbs into a second shallow bowl.
• Dip the rim of each martini glass into the cinnamon syrup. Dip the moistened rims into the cookie crumbs several times to coat.
• Stir the apple juice concentrate and sparkling apple cider into the pitcher. Pour into the prepared glasses and garnish with apple slices.

APPLE AND THYME MARTINI

Steps:

• Special equipment: melon baller
• Chill the martini glasses.
• Fill the shaker with ice. Combine the vodka, apple juice, and thyme syrup in a martini shaker. Shake for about 10 seconds. Divide between the 4 chilled martini glasses.
• Use the melon baller to scoop out small balls of apple. Place 3 balls of apple and 1 sprig of thyme in each glass for garnish. Serve immediately.
• In a saucepan combine sugar, water, and thyme over medium heat. Bring to a boil, reduce heat and simmer until the sugar has dissolved, about 5 minutes. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
• Yield: 1 cup
• Prep Time: 5 minutes
• Cook Time: 5 minutes

GINGER APPLES

Steps:

• In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water.
• Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly.
• Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
• Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place

APPLE GINGER MARTINI

Steps:

• In bottom of cocktail shaker, muddle chopped apple and gingerroot with muddler or end of wooden spoon. Add vodka, liqueur, cranberry juice cocktail and lime juice.
• Fill cocktail shaker with ice; shake until blended. Pour into chilled martini glass, straining out apple, gingerroot and ice. Garnish with apple slice.