Smoky Lemon Drop Martini Recipe

When Mary Moore (RWA’s Librarian of the Year), Kathy and I arrived at a Newport Beach restaurant for the Avon Party on Friday night during the RWA 2012 Conference, we were in awe of the drinks being passed around for the guests.  They proved to be fascinating to the eye as they gave off smoke and bubbles like a witch’s cauldron.  They were equally intriguing to the palette with flavor.  So I thought it fitting to share the recipe with you today, or at least the closest thing I could find to match what I think they served us.  Be prepared, tomorrow’s blog is all about the events that occurred before and after these yummy cocktails!  It was a cRaZy night of FuN!

 

Smoky Lemon Drop Martini

2 oz. of lemon vodka

2 tbsp. of lemon juice

2 tbsp. of sugar

lemon slice for garnish

edible dry ice

Simplicity defines this delicious cocktail. To add a special touch to the presentation, moisten the rim of a martini glass with the juice of a lemon wedge and dip it in super fine sugar to frost.  Mix the lemon vodka, lemon juice, and sugar together, pour into your prepared glass and garnish with a slice of lemon. Drop in a small piece of edible dry ice to give it a smoky and bubbly character.  You’ll amaze and bedazzle your guests.  But be warned…. these drinks are so yummy you can lose count fast!  Lord knows I did.  : D

Cajun Yum!

Cheryl's out for a bit so we’re sending her some love by way of some Cajun Yum today.  And y’all know how Cheryl loves her Cajun men! Tehe!  And le'me tellya!  Cajun men LoVe to eat!   

Now it’s too hot outside for cooking up gumbo or creole.  If y’all want that I’ll dish it up later when it cools down.  But in this heat, I don't know of anything better than some boiled shrimp dipped in a fresh homemade Remaloude Sauce.  That’s good eatin’ there, Cher!  At my house, it’s good for more than dipping shrimp in or drizzling over a Po Boy sandwich.  Heck it’s good on a salad, french fries, fried green tomatoes or even a fried egg sandwich! 

I’ll tell you right now, Paul Prudhomme’s recipes are my favorite.  I know, he gets pretty complicated on you.  But if you cook like me….throw in a little of this and a little of that….you can use his recipes as a guideline, not the law.  (Unless we’re talking his Strawberry Pie…then it’s by-the-book yum!) So as wonderful as his Remoulade recipe is (and I have made it to the letter, once, a long time ago), I tend to cheat and start out with a cup of store bought mayonnaise.  Then I throw in all the other goodness and call it yum!  It doesn’t have to be perfect.  Add or take away as you like.  Believe me!  There’s as many variations on this recipe out there as there are Jon Boats in Louisiana!  The bottom line is flavor.  My daddy made it with mayo, ketchup, yellow mustard, horseradish, Worcestershire, and Tabasco and we called it good just like that!  

Remoulade Sauce  

2 egg yolks (delete if you use mayo)

1/4 cup vegetable oil (delete if you use mayo)

1/2 cup finely chopped celery

1/2 cup finely chopped green onions

1/4 cup chopped fresh parsley

1/4 cup prepared grated horseradish

1/4 lemon, seeded  (I delete this)

1 bay leaf, crumbled (I delete this, too…it’s too crunchy)

2 tbsp. Creole mustard or brown mustard

2 tbsp. ketchup

2 tbsp. Worcestershire sauce

1 tbsp. prepared mustard

1 tbsp. white vinegar or lemon juice (add a touch extra if you delete the ¼ lemon above)

1 tbsp. Tabasco Sauce (I’m loyal)

1 tbsp. minced garlic

2 tsp. sweet paprika

1 tsp. salt

Mr. Prudhomme says, In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped. Chill well. Makes 1 1/2 cups.

I say, start with the mayonnaise and fold it all in together in one bowl, chill and enjoy!  It makes more than 1 1/2 cups and it lasts about a week in the fridge..... if you can keep it that long!  Y’all enjoy!