LEMON DROP MARTINI and ROASTED CARROT GINGER SOUP WITH CHILE BUTTER and APPLE BOURBON CAKE

We had wonderful, dear friends for dinner to celebrate her birthday. We wanted to dine in the wine cellar, after cocktails and appetizers in the dining room.
My husband grilled steaks for the main course, and I took care of the rest.

LEMON DROP MARTINI

juice of 6 lemons
4 tablespoons sugar
4 shots of vodka
ice in shaker
fresh mint leaves to serve, if desired

Mix lemon juice, sugar and vodka in a martini shaker filled with ice.
Shake well and pour equally into two martini glasses. Garnish with mint, if desired.
Enjoy!

Recipe adapted from Oprah Magazine, September 2009
www.theoprahmag.com

ROASTED CARROT GINGER SOUP WITH CHILE BUTTER

1 1/2 pounds carrots, peeled and cubed
1 pound parsnips, peeled and cubed
1 large onion, sliced
3-inch piece of fresh ginger, peeled and chopped
6 tablespoons butter
3 tablespoons brown sugar, packed
4 cups chicken broth, more if needed
salt to taste
pinch of cayenne pepper

CHILE BUTTER

1/4 cup butter, room temperature
2 tablespoons green onion, finely chopped
1/4 teaspoon dried crushed red pepper

Heat oven to 350F.
Combine the carrots, parsnips, onion and ginger in a shallow roasting pan. Dot with butter and sprinkle with sugar. Pour 2 cups of the broth into the pan, cover well and bake until the vegetables are very tender, about 2 hours.
Transfer the vegetables and broth to a large soup pot, add remaining 2 cups of broth. Season with salt and cayenne pepper. Bring to a boil, reduce heat and simmer, partially covered, for 10 minutes.
Puree the soup in a food processor, or with an immersion blender, adding more broth if desired.
Serve portions with a teaspoon of chile butter on top.

CHILE BUTTER

Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
Enjoy!

Recipe adapted from Bon Appetit, May 2010
www.bonappetit.com/

APPLE BOURBON CAKE

4 cups peeled, cored, coarsely chopped apples
1 cup bourbon
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 cup coarsely chopped walnuts
whipped cream for serving

In a large resealable plastic bag, combine apples and bourbon. Let apples macerate in bourbon about 30 minutes, turning bag occasionally to mix.
Heat oven to 350F.
In a large bowl, beat together sugar, oil and eggs.
In a separate bowl, sift together flour, baking soda, cinnamon, salt, nutmeg and cloves. Stir into egg mixture. Add bourbon-apples and nuts and stir to combine.
Grease a 9 by 13 baking pan. Pour batter into prepared pan and bake for 45 minutes to an hour, or until a toothpick inserted into the center comes out clean.
Serve warm or at room temperature with whipped cream.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette