HONEYSUCKLE LEMON DROP MARTINI
This recipe is from my cousin Susannah. She always makes the most amazing cocktails but this is my personal favorite.
Put all ingredients in cocktail shaker with ice and shake vigorously. Serve in a martini glass with a lightly sugared rim.
This is absolute comfort food for me. I got this recipe years ago (altered it, of course) from Nigella. She had the first cooking show I ever watched back when Allen and I got married. I always enjoying cooking just like my mom and grandfather but watching Nigella and trying her recipes really helped me to develop my love of cooking.
1 tbsp olive oil
1 1/2 cups arborio rice
4 1/2 cup chicken or vegetable broth
2 tbsp Irish butter
1 1/2 tsp lemon zest
1 tsp fresh rosemary, chopped
fresh lemon juice from 2 lemons
1 egg yolk
4 tbsp heavy cream
4 tbsp grated parmesan (plus extra for serving)
In one pot bring broth to a low boil. In another pot heat olive oil over medium heat. Add shallots. Cook until softened. Add rice, stirring constantly to light toast the rice- about 2-3 minutes. Start adding broth to rice one ladle at a time. Stir until broth has been absorbed. Continue this process until there is no broth left and rice is cooked through and not crunchy. It can take up to 30 minutes. Turn heat to low. Stir in lemon zest and rosemary. Then add butter stirring carefully. When butter has melted add egg yolk, cream, lemon juice, parmesan, salt and pepper. Heat stirring continuously for 2-3 minutes. Remove from heat and serve in individual bowls topped with extra parmesan.
My mom used to make Lemon Syllabub for a special dessert when I was a child. It was always one of my favorites. It’s great for a dinner party because you can serve it in pretty individual bowls or glasses and you can make it in advance since it need to chill in the refrigerator.
Place mixing bowl in freezer 1-2 hours before starting recipe.
1/2 cup sugar
1/4 cup dry white wine
1/8 cup lemon juice
In cold mixing bowl, whip cream and sugar on medium until it thickens. Slowly add wine, lemon juice and zest. Whip until thick soft peaks. Refrigerate for 1-2 hours in mixing bowl covered with plastic wrap. Serve in individual bowls and garnish with mint leaves or strawberries or both!