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RECIPE: Peppadew Martini & More Ways To Use Peppadews

For Martini lovers, here’s a twist for Valentine’s Day:

A peppadew stands in for a red heart on the cocktail pick, along with anything else you like. (Or, you can stack two or three peppadews on a pick.)
 
 
ADDITIONAL MARTINI GARNISHES

  • Cocktail onion
  • Cornichon/gherkin
  • Cucumber chunk
  • Lemon peel
  • Olive
  • Pepperoni slice
  • Pickled garlic
  • Small mozzarella ball or cheese cube
  • TBD: your other favorite(s)
  •  
     
    RECIPE: PEPPADEW MARTINI

    Ingredients Per Drink

  • 3 ounces gin or vodka
  • 3/4 ounce extra dry vermouth
  • Peppadew
  • Other garnish(es)
  • Cocktail pick
  •  
    Preparation

    1. PREPARE the cocktail pick. Shake the gin and vermouth with ice and strain into a cocktail glass.

    2. ADD the cocktail pick and serve.
     
    Variation

    Although we love the visual of the clear Martini and the red peppadew, you can apply the Dirty Martini approach by mixing some of the juice from the peppadew bottle into the Martini.
     
     
    WHAT ARE PEPPADEWS?

    These bush fruits from South African add “pep” to food and drink. They are available in mild and hot versions.

    Here’s the scoop.

    More Ways To Use Peppadews

  • Antipasto
  • Bloody Mary garnish
  • Canapés/hors d’oeuvre (garnish, stuffed)
  • Cheese plates and skewers
  • Cocktail brine
  • Color pop: in grain salads, rice dishes, etc.
  • Cornbread
  • Green salads
  • Grilled skewers
  • Hummus topping
  • Mac and cheese and other pasta dishes
  • Peppadew poppers
  • Peppadew relish or pesto
  • Plate garnish
  • Protein salads: chicken, egg, tuna, etc.
  • Relish tray
  • Sandwiches and burgers
  • Stuffed with goat cheese or blue cheese
  •  

    Peppadew Martini
    [1] Say “I love you” with a peppadew (photo courtesy DeLallo Foods).

    Peppadews
    [2] You can also use peppadews to garnish Bloody Marys, or as part of a relish tray or antipasto plate (photo courtesy Murray’s Cheese).

    Peppadew & Brie Crostini
    [3] Peppadew and brie crostini. Here’s the recipe from Castello Cheese.

     

     




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