Milky Way Martini

I recently made this for fun, mostly because I bought the flavored vodkas and needed to use them. LOL. It's simple, easy and very yummy!

**Keep in mind that all the measurements in this recipe, especially for the vodkas, are up to you. This is basically a guideline. If you're a teetotaller, I'd start off on the easy side and not make this drink that strong to start with. Baby steps... ;)

Milky Way Martini

Ingredients:

• Cocktail shaker
• Shot glass or jigger
• 1-2 Tbsp simple syrup (depending on taste)
• Caramel-flavored vodka
• Chocolate-flavored vodka
• Whipping cream (not the stuff in a can, the real stuff before it's whipped) ;)
• Chocolate syrup (Hershey's or your favorite brand)

Directions:

Fill the cocktail shaker with ice. Pour in the simple syrup. (Amount is to taste. If you like your drinks sweeter, go with 2 Tbsp.) Add 1-1½ shots of caramel vodka. Add 1-2 shots of chocolate vodka. Add a shot of whipping cream, then add a small squirt of chocolate syrup for color. Close lid tightly, then shake vigorously until well-blended. Strain and pour into a martini glass. Garnish with chocolate shavings, if desired. Makes 1 martini.

Don't know what "Simple Syrup" is or how to make it? See the super-simple recipe here.

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GBAdams
08/17/2017

Simple Syrup

Simple Syrup is something that all cooks or "mixologists" should make ahead and keep on hand in their fridge. It's very handy whenever you need to add some sweetness to a recipe or a drink, and it's super-simple to make and store. You can also buy Simple Syrup in the grocery or in liquor stores, but why do that if you can make it for basically nothing? :)

This is a base recipe; it can be scaled up or down, but the important thing to keep in mind is the ratio -- 1:1.

Ingredients:
1 C white sugar
1 C water

Directions:
In a saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Let it boil and reduce for another 3-5 minutes. Remove from the heat and let cool completely. Store in an airtight container. (Mason jars are WONDERFUL for this kind of thing.) Can be stored up to 2 months as long as it's in an airtight container.

Chicken and Dumplings

Ingredients:
2-3 split chicken breasts (4-5 if they're the thinner fillets)
8 cups of water
2-3 cloves garlic, finely minced
4-6 chicken bouillon cubes (to taste)
26 oz chicken stock
½ C all-purpose flour (can substitute corn starch or rice flour)
1 pkg (8 oz) dumpling noodles
14 oz (3 cups) frozen mixed vegetables
½ tsp coarse ground pepper
1 tsp tarragon
2 tsp kosher salt or to taste

  

Directions:
In a stockpot, add minced garlic and kosher salt to the 8 cups of water. Bring to a rolling boil. Add chicken breasts, let cook for at least 20 minutes or until cooked thoroughly through. Remove from pot and set aside in a covered container to cool. Keep water boiling; add bouillon cubes, tarragon, and pepper. Let boil until bouillon is dissolved. While water continues to boil, make a slurry by whisking flour together with chicken stock until flour is completely dissolved and there are no lumps. Set aside.

Add dumpling noodles to boiling water, let boil for about 7-8 minutes. Be sure to stir frequently so noodles don't stick to the bottom of the pan. Add frozen vegetables. Veggies will lower the liquid temperature significantly, so it will take at least 5 minutes before the liquid is boiling again. While liquid is warming up again, shred chicken using two forks to desired size & thickness.

Add to stock pot. Stir frequently. When liquid is at or near boiling again, add in stock/flour slurry. Stir constantly.

Once soup has reached boiling point, turn heat down to low.  Cover and let simmer for at least 20 minutes, stirring about every 5 minutes.  Ladle chicken & dumplings into bowls and serve hot.

Makes about 12 servings.  Soup can be stored in an air-tight container and frozen for up to 6 months.

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GBAdams
04/02/2014