TINI-tizerPublished on October 2, 2009

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  • Beef n'tini. Martini glass from Ma Cuisine, hor d'oeuvres pick from Domus. Photo by Mark Holleron.

Infuse your vodka martini with horseradish and pair with delicious appetizers for an ?easy drink-in-hand "bite."

HORSERADISH: Although technically a root, horseradish is generally treated as a condiment, pairing well with roast beef and shrimp. Buy it in jars or as a whole root in the produce section of most larger supermarkets. Raw horseradish root should be white on the interior. Be aware of its spicy nature and wear gloves when handling. Select only firm roots and store in the vegetable bin of your refrigerator for several weeks.

HORSERADISH VODKA ‘TINIS

Advanced preparation:

3 inches (7.5 cm) fresh horseradish root, peeled, sliced in thin strips

1 750-ml premium brand bottle of vodka

Method: Add horseradish to 4 cup (1L) glass measure, add vodka, ?reserve bottle and lid. Let stand at room temperature for ?24-72 hours, testing each day for heat preference as it will increase daily. Remove horseradish, add marinated vodka back into reserved bottle, seal tightly. Store in freezer until serving.

Ingredients:

1/2 oz horseradish marinated vodka

1/4 oz vodka

method: Shake with ice and strain into a chilled martini glass and garnish with the following ‘tizer'.

BEEF N' TINI

8-10 oz beef tenderloin, cut into 16 thin strips

8 1-inch (2.5cm) roasted red pepper strips

Crushed pepper & Salt, to taste

Method: In hot cast-iron pan or indoor grill, over high heat, cook beef pieces until medium rare approximately 2 minutes each side. Season with salt & pepper, thread onto skewer, with red pepper followed by another piece of beef. Serve immediately or reheat on grill just before serving.

Shrimp n' tini:

8 jumbo shrimp,

2 marinated artichoke hearts, quartered

1 roma tomato, seeded, finely diced

Salt & pepper, to taste

In small bowl add salt & pepper to diced tomato, place 1 tbsp (15ml) in bottom of chilled Martini glass. Skewer one shrimp and artichoke heart on rosemary sprig. Add to glass top with chilled Horseradish Martini Mixture. — Recipes and text by Korey Kealey, Food Specialist, Food Thought




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