Lemon Flower Martinis Food

PEAR-LEMON MARTINIS

Steps:

• Combine the lemon slices, sugar and vanilla in a resealable container; cover and shake vigorously until the lemon slices are coated. Set aside, shaking occasionally, until the sugar dissolves, about 30 minutes. Smash the lemon slices with a fork to release the juices. Let sit 30 minutes, then refrigerate until ready to use.
• Fill 2 martini glasses with ice and set aside. Shake the lemons again, then strain the juice into a liquid measuring cup. Combine the vodka, vermouth, pear nectar and 1 1/2 ounces of the lemon syrup in a cocktail shaker. Fill with ice and stir until cold. Discard the ice in the martini glasses and strain the drink into the chilled glasses. Garnish with pear slices and lemon twists.

PERFECT LEMON MARTINI

Steps:

• Using lemon slice, moisten the rim of a chilled cocktail glass; set lemon aside. Sprinkle sugar on a plate; hold glass upside down and dip rim into sugar. Discard remaining sugar on plate. Fill a shaker three-fourths full with ice. Add vodka, limoncello and lemon juice; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Garnish with lemon slice.

LEMON MERINGUE MARTINI

Steps:

• In a plastic food storage bag, crush the meringues with a rolling pin or your hands. Put the crumbs onto a plate and pour some water onto another plate. Put a shot of the limoncello in a small plate. Dip the rim of a martini glass into the limoncello, shaking off any excess, then into the meringue crumbs. Repeat with 3 more glasses and set aside while you make the drink.
• In a pitcher filled with ice, pour in the 4 shots of limoncello, the vodka and the lemonade and stir. Strain the drink evenly into the 4 prepared glasses and serve.

JUICE OF A FEW FLOWERS

Steps:

• Combine the orange juice, grapefruit juice, lemon juice, lime juice, and vodka, if using, in a pitcher. Dip the rim of 6 martini glasses first in a dish with lemon juice and then a dish with sugar. Set aside to dry.
• When ready to serve, place ice cubes in a cocktail shaker, add the cocktail mixture to fill the shaker 3/4 full, and shake for about 30 seconds. It's important to shake for a full 30 seconds to get the drink very cold and dilute it slightly with the ice. Pour into the sugared martini glasses and garnish with a sprig of mint. Continue filling the shaker with ice and cocktail mixture until all the drinks are poured. Serve ice cold.

LEMON DROP CREME BRULEE MARTINIS

Steps:

• For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set.
• For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar ¿ making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract.
• To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses - ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely.
• To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator.

POMEGRANATE FRENCH MARTINIS

Steps:

• Combine the vodka, pineapple juice, raspberry liqueur, pomegranate juice and lemon juice in a pitcher. Refrigerate until ready to serve, at least 1 hour.
• Add 1 cup ice to the pitcher and stir vigorously to chill and slightly dilute the cocktail. Pour into glasses and garnish with pomegranate seeds.

AHI TUNA MARTINIS

Steps:

• To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside.
• To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside.
• To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts.