Makes 20 hors d’oeuvres
Look like a pro without spending a lot of time in the kitchen with these pretty rosemary-skewered hors d’oeuvres. They have never failed to impress our guests, no matter what the season.
1 pound boneless, skinless chicken breast, cut into twenty 11?2-inch chunks
2 teaspoons chopped fresh rosemary
Grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
1?2 cup canola oil
Sea salt and freshly ground black pepper, to taste
20 rosemary sprigs, or long toothpicks
In a medium bowl, mix together the chicken, chopped rosemary, lemon zest and juice, 6 tablespoons of the oil, salt, and pepper. Cover with plastic wrap and refrigerate for at least 2 hours.
In a medium saute pan, heat the remaining 2 tablespoons of oil until smoking. Sear the chicken pieces for 11?2 minutes on each side, or until cooked through. Transfer the chicken to a platter. Remove some of the leaves from the end of each rosemary sprig, then insert the sprig (or a toothpick) into each chunk of chicken.
On a hot summer’s evening, martini lovers will appreciate this refreshing variation on the classic. To get an icy cold drink, shake the cocktail shaker vigorously so that slivers of ice break off and are poured into the glasses with the liquid.
4 ounces Absolut Mandrin or Absolut Citron vodka
1 ounce freshly squeezed orange juice
1 ounce freshly squeezed lemon juice
Orange zest, for garnish
In a large shaker filled with ice, add all of the ingredients except the orange rind. Shake very vigorously. Pour the mixture through a cocktail strainer into well-chilled martini glasses.
To make the orange garnish, use a good-quality zester to slice a piece of orange zest 1?2 inch wide by about 6 inches long (vegetable peelers and paring knives work well too). Wrap the strip lengthwise around a cocktail stirrer, wooden spoon, or chopstick. Hold the strip in place for a minute, then slide it off. You’ll have a beautiful orange “spiral” to garnish your cocktail.