Food recipes
I. FRIDAY’S CANDY APPLE MARTINI
I. FRIDAY’S CANDY APPLE MARTINI
Ingredients:
1 ounce Stoli Vanil vodka
2 ounces DeKuyper Sour Apple
Directions:
Pucker schnapps
1½ ounces Hiram Walker
butterscotch schnapps
GARNISH
thin apple slice
caramel sauce
1. Fill an 8-ounce martini glass with ice to chill it.
2. Drop a handful of ice into a cocktail shaker. Add vodka and schnapps to
the shaker, close it up, and shake thoroughly. Really shake it good, so that
you get some tiny ice chips in your drink.
3. Pour the ice out of the martini glass, and then strain drink into the glass.
4. Make a cut halfway through an apple slice, and then slide the slice onto
the rim of the glass. Drizzle some caramel over the apple slice so that it
drips down into the glass.
• MAKES 1 DRINK.
T.G.I. FRIDAY’S CRISPY GREEN BEAN FRIES
MENU DESCRIPTION: “Crunchy and crisp battered green beans with a cool
creamy cucumber-wasabi ranch dip.”
Are you ready for this? T.G.I. Friday’s new finger food offering might just make you
forget about French fries. At least for a little while. Flavorful green beans are coated
with tasty bread crumbs, then fried to a golden brown and served with a side of
creamy wasabi dipping sauce.This item has quickly become the top seller off the
chain’s new appetizer menu as Friday’s becomes the first major casual restaurant to
introduce a dish that has been popular for several years at upscale chains. But creating
a home version isn’t just a matter of breading and frying fresh green beans. My first
attempts using a breading technique employed for perfect onion rings produced
beautiful looking fried beans, but they were undercooked and had an overwhelming
green bean flavor that was absent from the Friday’s version. So I had to figure out a
good way to get the undesirable green bean-ness out of there. After a few tests that
included steaming, baking, and boiling, I finally settled on blanching the beans in a
flavorful broth. The secret technique, which you’ll find here, tenderizes the beans
while injecting a pleasant flavor that closely resembles the Friday’s favorite.
CUCUMBER-WASABI RANCH DIP
½ cup Hidden Valley Ranch
salad dressing
¼ cup minced peeled and seeded
cucumber
Ingredients:
1 ounce Stoli Vanil vodka
2 ounces DeKuyper Sour Apple
Directions:
Pucker schnapps
1½ ounces Hiram Walker
butterscotch schnapps
GARNISH
thin apple slice
caramel sauce
1. Fill an 8-ounce martini glass with ice to chill it.
2. Drop a handful of ice into a cocktail shaker. Add vodka and schnapps to
the shaker, close it up, and shake thoroughly. Really shake it good, so that
you get some tiny ice chips in your drink.
3. Pour the ice out of the martini glass, and then strain drink into the glass.
4. Make a cut halfway through an apple slice, and then slide the slice onto
the rim of the glass. Drizzle some caramel over the apple slice so that it
drips down into the glass.
• MAKES 1 DRINK.
T.G.I. FRIDAY’S CRISPY GREEN BEAN FRIES
MENU DESCRIPTION: “Crunchy and crisp battered green beans with a cool
creamy cucumber-wasabi ranch dip.”
Are you ready for this? T.G.I. Friday’s new finger food offering might just make you
forget about French fries. At least for a little while. Flavorful green beans are coated
with tasty bread crumbs, then fried to a golden brown and served with a side of
creamy wasabi dipping sauce.This item has quickly become the top seller off the
chain’s new appetizer menu as Friday’s becomes the first major casual restaurant to
introduce a dish that has been popular for several years at upscale chains. But creating
a home version isn’t just a matter of breading and frying fresh green beans. My first
attempts using a breading technique employed for perfect onion rings produced
beautiful looking fried beans, but they were undercooked and had an overwhelming
green bean flavor that was absent from the Friday’s version. So I had to figure out a
good way to get the undesirable green bean-ness out of there. After a few tests that
included steaming, baking, and boiling, I finally settled on blanching the beans in a
flavorful broth. The secret technique, which you’ll find here, tenderizes the beans
while injecting a pleasant flavor that closely resembles the Friday’s favorite.
CUCUMBER-WASABI RANCH DIP
½ cup Hidden Valley Ranch
salad dressing
¼ cup minced peeled and seeded
cucumber
Printed from https://recipe.bluelayer.org/recipe/71089/i-friday-s-candy-apple-martini