Lillet Marshmallows Recipes

LILLET COCKTAILS

Lillet Cocktails image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

For each drink, pour 2/3 cup Lillet Blanc (or dry vermouth) into a wine glass with ice. Add 2 dashes orange bitters. Top with sparkling wine or seltzer and garnish with a slice of orange.

LILLET MARSHMALLOWS

Lillet Marshmallows image

Provided by Maggie Ruggiero

Categories Alcoholic Mixer Dessert Cocktail Party Low Fat Quick & Easy Oscars Engagement Party Party Candy Thermometer Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes about 64 marshmallows

Number Of Ingredients 7

Ingredients

3 (1/4-ounce) envelopes unflavored gelatin
3/4 cup Lillet Blanc, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 cup water
About 1/2 cup confectioners sugar for dusting and dredging
Equipment: a stand mixer fitted with whisk attachment; a candy thermometer

Steps:

Lightly oil an 8-inch square baking pan.
Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
Dredge marshmallows in confectioners sugar to coat completely.

MULLED LILLET WINE

Mulled Lillet Wine image

The aromatic aperitif wine Lillet Blanc is simmered with two kinds of citrus (orange and lemon) and a bevy of spices (black pepper, cinnamon, cloves, and cardamom) for this festive, warming drink.

Provided by Martha Stewart

Categories Drink Recipes

Time 1h10m

Yield Serves 10 to 12

Number Of Ingredients 9

Ingredients

2 bottles (each 750 ml) Lillet Blanc
Peeled zest of 1 orange, plus 1 cup fresh juice (from 3 to 4 oranges)
1 lemon, thinly sliced into rounds
1/4 cup sugar
1/2 teaspoon whole black peppercorns
3 cinnamon sticks, plus more for serving
6 cloves
12 cardamom pods, lightly cracked
6 ounces pear or apple brandy (optional)

Steps:

In a pot, combine Lillet, orange zest and juice, lemon, sugar, and spices. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer 1 hour. Strain; discard solids. Ladle into mugs, garnish with cinnamon sticks, and stir 1/2 ounce brandy into each; serve.

LILLET COCKTAIL

Lillet Cocktail image

Provided by Bobby Flay

Categories beverage

Time 5m

Yield 2 drinks

Number Of Ingredients 5

Ingredients

Crushed ice
4 ounces Lillet Blanc
4 ounces freshly squeezed orange juice
2 ounces orange-flavored soda water
2 orange slices, for garnish

Steps:

Add ice, Lillet, and orange juice to a cocktail shaker. Shake and strain into 2 glasses filled with ice. Top off each glass with 1-ounce of soda water and garnish with an orange slice.

LILLET COOLERS

Lillet Coolers image

This Lillet cooler pairs the citrusy French aperitif with cucumber and tarragon for a drink so fresh it might have been plucked from the garden.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 6

Ingredients

1/4 cup cup chopped fresh tarragon, plus 6 sprigs for serving
1/2 English cucumber, cut into chunks, plus 6 spears, for serving
8 strips orange zest
2 1/4 cups (18 ounces) Lillet Blanc, chilled
Ice, for serving
2 1/4 cups (18 ounces) dry white wine, such as Pouilly Fume, Chablis, or Sauvignon Blanc, chilled

Steps:

With a wooden spoon, muddle tarragon, cucumber, 2 strips orange zest, and the Lillet in the bottom of a pitcher. Let stand for 20 minutes. Strain into a serving pitcher halfway filled with ice; discard solids. Add wine; stir. Divide among six 8-ounce glasses. Garnish each with a tarragon sprig, a cucumber spear, and a strip of orange zest.

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