Teatini Recipes

TEXATINI

Steps:

• Slightly moisten rim of a large martini glass, and dip in course salt to rim the glass.
• Combine tequila, orange liqueur, sweet and sour mix, orange juice, and ice in a shaker. Shake vigorously, and strain into martini glass. Garnish with jalapeno-stuffed green olives.

RECIPE: ENGLISH BREAKFAST TEATINI

Steps:

• heat water like you would for a cup of tea, fill mug and add agave and tea bag.
• stir agave until dissolved and let tea steep for 5-10 min.
• set tea in refrigerator or freezer to quickly cool without diluting mixture.
• add lemon, lime and chilled liquor to a large martini mixing pitcher
• add chilled tea to mixture and stir
• serve in a martini glass with a lime wheel or on the rocks with twist of lemon

TEATINI

Steps:

• Add all ingredients to a cocktail shaker with ice and shake well.
• Strain into a chilled cocktail glass.
• Garnish with a lemon peel and serve.

TORTELLINI

Steps:

• In a bowl combine all ingredients, except for the pasta and egg wash.
• Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
• In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
• ;
• By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. .
• In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. .
• Yield: 4 to 6 servings .
• Preparation time: 5 minutes .
• Cooking time: 3 to 5 minutes in boiling water .
• Ease of Preparation: easy.

TARTE TATIN

Steps:

• Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
• Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
• To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
• Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
• Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

GREEN TEA-TINI

Steps:

• Fill a cocktail shaker halfway with ice.
• Pour in green tea, vodka, and Grand Marnier and shake vigorously for 20 seconds; this will enable tiny ice crystals to form in the vodka.
• Set aside.
• Pour the lime juice into a martini glass.
• Swish the lime juice around the glass and discard the remnants.
• Strain the shaker contents into the prepared martini glass and garnish with lime slices.

TARTE TATIN

Steps:

• Preheat oven to 425°F.
• Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
• Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
• Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
• Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
• Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
• Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.