Our “Cocktail Hobbyist” is at it again with drink and appetizer recipes that are guaranteed to please. All of Jan’s recipes are original creations, or variations of those she found elsewhere. Be sure to try making her festive Irish Margarita, and the other recipes featured in this issue.
You can see new cocktail and appetizer recipes of hers in every issue of Lake Lifestyles magazine. You can also follow Jan on her Facebook page titled: Ozarks On The Rocks.
IRISH MARGARITA
(Makes 2-3)
4 oz Reposado Tequila
2 oz Blue Curacao
2 oz Peach Schnapps
1 oz Irish Whiskey
1 oz Aperol
1 oz Lime Juice
8 oz Pineapple Juice
Place a scoop of shaved or crushed ice in 2-3 glasses and place in the freezer to chill.
In a large shaker with ice, place all liquid ingredients and shake until icy cold.
Strain into your chilled glasses and top with a sprinkle of green sugar (optional).
LEMON MERINGUE COCKTAIL
(Makes 2)
4 oz Half & Half
6 oz Limoncello
6 oz Vanilla Rum
4 Tbsp Simple Syrup
Juice from Half a Lemon
To rim your glass dip it in Karo Syrup, and then in crushed graham crackers. Place in the fridge to keep chilled.
In a shaker with ice add all ingredients and shake until icy cold.
Strain into your glasses and top with whipped cream, a sprinkle of graham crackers, and a lemon slice.
ONION JAM PASTRY
1 sheet Puff Pastry (thawed)
8 oz Caramelized Onion Jam of your choice
1 tsp Fresh Thyme Leaves
4 ozs Freshly grated Gruyere Cheese
Preheat oven to 400 degrees.
Place the puff pastry sheet on a parchment lined baking sheet. Using a sharp knife score a line all the way around the edge about a half inch thick, being careful not to go all the way through the pastry. This will help form a frame to hold the filling in place.
Mix your jam with the fresh thyme leaves and using a spatula gently spread
onto your pastry sheet, avoiding the scored edge. Bake for approximately 10-12 minutes. Remove from the oven and sprinkle your grated cheese over the pastry. Return to the oven to bake until golden brown.
Let cool slightly before slicing. Best served at room temperature.
Note:
If the pastry puffs up in the center you can gently pierce the bubble to release the steam and it should flatten back out.
SPICY BLUEBERRY BRIE JALAPENO POPPERS
6 large Jalapeno Peppers, halved lengthwise, seeded with stem attached
4 oz Brie Cheese, rind removed and cubed
1/2 c Fresh Blueberries
2 Tbsp Honey
1/4 c Chopped Walnuts
Preheat oven to 375 degrees
Line a baking sheet with parchment paper and arrange the Jalapeno halves on it. Fill each half with the brie cubes and top with the blueberries. Drizzle with honey and sprinkle with the chopped walnuts.
Bake for 15-20 minutes until the Brie is melted and the peppers are tender. Best served warm.
Note: If the peppers will not sit flat on your baking sheet you can shave the bottom side just a bit until they do.
Be careful though not to go all the way through the bottom.
