Martinis & variations

Martini

Gin, frozen, (Hendricks or Venus)	4 ounces
Vermouth, sweet	Splash
Olives or lemon rind	Garnish

1. Swirl the vermouth in a frozen martini glass, tossing any that doesn’t freeze to the glass. 
2. Pour in the gin.
3. Garnish with olives or lemon.

Appletini

Vodka, Skky	1 ½ ounces
Vodka, apple flavored	1 ½ ounces
Green apple syrup	¼ ounce
Lemon  juice, fresh	¼ ounce
Apple slice	Garnish

1. Shake all ingredients (excluding the garnish) with ice.
2. Pour into a chilled glass.
3. Garnish with apple slice, if you’re feeling fancy.

Chocolatini

Bailey’s Irish Creme	2 ounces
Creme de Cacao	1 ounce
Vodka, Skky	1 ounce
Cocoa powder	1 tablespoon
Sugar, brown	1 tablespoon

1. Combine the cocoa powder and sugar on a plate. 
2. Shake all liquid ingredients with ice. 
3. Wet the rim of a chilled glass with Bailey’s, and coat the glass’s rim with the cocoa-sugar mixture. 
4. Pour the chocolatini into the glass, and serve.

4-ingredient apple cake

Butter, unsalted, room temperature	For greasing pan
Eggs, room temperature	3 large
Sugar, light brown	1 cup (213 grams)
Salt	¼ teaspoon
Apples, Granny Smith	3 (198 grams each)
Flour, whole wheat	1 cup + 2 tablespoon (134 grams)

1. Preheat your oven to 350°F. 
2. Butter the bottom, not the sides, of an 8-inch springform pan. 
3. Combine the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. 
4. Start on low, then raise to speed of medium-high, and beat for 8 minutes, until the mixture is a pale tan in color and super fluffy. 
5. Meanwhile, peel the apples, and cut them into ½-inch pieces; yield should be about 4 cups. 
6. When the egg-sugar mixture is mixed, remove the bowl from the stand mixer, and add the flour. 
7. Use a flexible spatula to gently fold in the flour until it is almost incorporated. 
8. Add the apples and fold in. 
9. Scrape the batter into the prepared pan. 
10. Bake for 1 hour, or until the top is browned and a cake tester comes out completely clean. 
11. Cool in pan for about 30 minutes, then run a knife around the edge to loosen the cake, and unhinge the outside. 
12. Serve the cake in big wedges, warm or room temperate, with a dusting of confectioners’ sugar, and a dollop of cream or Greek yogurt. 

Recipe from Food52.com, September 2019.

Surly granny’s holiday meatloaf

Bread, whole wheat, torn into pieces	1 slice
Milk, whole	¼ cup
Apple, Braeburn	1
Turkey, ground	1 pound
Onion, finely chopped	½ cup
Celery, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Egg, lightly beaten	1
Salt	½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Oil, vegetable	1 tablespoon
Cranberry sauce	½ cup
Ketchup	2 tablespoon
Carrots, cut into 1-inch pieces	2 medium
Parsnips, cut into 1-inch pieces	2 medium
Bread stuffing, cooked
Turkey gravy, heated

1. Preheat the oven to 425°F. 
2. In a food processor, pulse the bread into fine crumbs. 
3. Transfer the crumbs to a large bowl, and add the milk. 
4. Grate the apple into the bowl. 
5. Add the turkey, onion, celery, parsley, egg, salt, and pepper; mix with hands until well combined. 
6. On a rimmed baking sheet lined with Silpat, form four loaves spaced about 3 inches apart. 
7. In a medium bowl, toss the carrots and parsnips with the oil; scatter around the meatloaves. 
8. Roast for 10 minutes. 
9. Combine the cranberry sauce and ketchup with some pepper, and brush the loaves. 
10. Roast 10 minutes more, until the tops brown, and a meat thermometer registers 165°F. 
11. In large serving bowls, ladle gravy into each one and then create a mound of stuffing in the center. 
12. Place a meatloaf on each stuffing mound, and spoon roasted carrots and parsnips into bowl.

Apple-ginger crostata

Puff pastry	14 to 16 ounces
Apples, baking, thinly sliced	2
Sugar	3 tablespoons
Lemon juice, fresh	2 tablespoons
Ginger, freshly grated	2 teaspoons
Salt	Pinch
Ginger spread	Brushing

1. Preheat the oven to 375°F. 
2. Unfold the pastry on a parchment-lined baking sheet. 
3. In a bowl, toss the apples with the sugar, juice, ginger, and salt. 
4. Arrange the apples on top of the pastry, leaving a ½-inch border. 
5. Bake for 30 minutes. 
6. Brush the hot tart with the ginger spread. 

Recipe from Food&Wine Magazine, October 2016