20 June 2009

cocktails with the ladies

My brilliant friend Aubrey and her fabulous mom, Shelley, hosted a casual cocktail gathering at Aubs' house last night. They are both amazing cooks and entertainers, so I knew it would be fun and yummy.

Every year, Shelley and her husband design their own cocktail and serve it at various get-togethers. This year's drink of choice is the Lemon-Drop Fizz, which was one of those deliciously smooth drinks that have you downing three or four of them before you realize the damage you've done. I don't have the exact recipe, but it included vodka, triple sec, lemon juice and seven up. Very tasty indeed!


The second cocktail choice was a Caribbean champagne with rum, banana liquor and champagne. Also good, but I am not really a rum or banana flavor girl, so the lemon was by far my favorite.


They also served up an assortment of finger foods, including spinach dip; hummus; crackers with turkey, melted cheese, tomato and basil; sun-dried tomato on bread, rhubarb salsa (which i will share the recipe for soon) and strawberry shortcake cookies.

The recipe for the cookies came from Martha Stewart Living and they were a really amazing, not too sweet, perfect use of fresh summer strawberries.

Strawberry Shortcake Cookies
Martha Stewart Living

Makes about 3 dozen

12 ounces strawberries, hulled and cut into ¼ inch dice (2 cups)
1 teaspoon fresh lemon juice
½ cup plus 1 tablespoon granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt and remaining 7 tablespoons sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 ½ inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Note from Aubrey: I don’t know what sanding sugar is. Any type of larger crystal sugar should work great. Too bad these all have to be eaten in one day!


Happy weekend everyone!

2 comments:

Anonymous said...

Thanks for coming to the party, Amy. No cocktail party would be complete without you there!
Aubrey

Fireweed said...

Lemon Drop Fizz Martini

Place one jigger of freshly squeezed lemon juice, one jigger of good vodka, 1/2 jigger of Triple Sec and ice in a cocktail shaker. Shake until the shaker is so cold it's hard to hold. Pour into a lovely martini glass and top off with lemon lime soda. Garnish with a twist of lemon (we also added a blue cherry to the umbrella).

It was great to see you, Amy.

Shelley