Join Us for the Spirited Gourmet Gathering

limoncello lobster cocktails candied fireball whisky nuts

Our Spirited Gourmet Gathering features a wonderful menu where each course incorporates a wine or spirit. The evening kicked off with Limoncello Lobster Cocktails and Candied Fireball Whiskey Nuts. Check out the rest of the delicious menu and don’t forget to Like, Comment and Share!

Spirited Gourmet Gathering

Inspiration

It was our turn to host Gourmet Club, and we realized we had to dig deep to come up with a new theme. This was our 42nd gathering over the last 14 years, which meant we had already covered a lot of ground. Everything from ethnic cuisine to ingredient-focused recipes, seasonal menus, and a few other creative ideas. After much brainstorming, Mike and I settled on the Spirited Gourmet idea. What resulted was a menu that ranged from sophisticated to fun, yet everything was better than everything else (one of our favorite sayings at gourmet group.)

Appetizer

Lynda and Brian served an indulgent Limoncello Lobster Cocktail. These appetizers were a ceviche-like seafood and fresh salsa combination with a Limoncello (Italian lemon liquor) vinaigrette. Yummy! They said the Candied Fireball Whiskey Nuts they created were just an afterthought. Actually, we were all quite happy they did think of them. They turned out to be a wonderful sweet and cinnamon nibble with the wine.

1st Course

The 1st course was a last-minute selection we created, due to friends that were unable to attend. We chose a Watermelon, Jicama Salad with Tequila Vinaigrette, topped with spicy tortilla strips. This was a fairly easy salad which also included mango and avocado to round out the Mexican flavor palette. It was a refreshingly light 1st course and a fun way to incorporate a unique liquor into the menu.

Main Course

The inspiration for the Spirited theme started with the main course recipe we selected – Salmon over Creamy Leeks with Red Wine Butter. In this recipe a cream sherry was used in the leek sauce and a shallot red wine reduction was used to make the butter for the grilled salmon. Both the creamy leek sauce and salmon were served over smashed (not mashed – much to Mike and Brian’s delight) red potatoes.

Dessert

Sue and Gary treated us to Roasted Cherry and Bourbon Milkshakes with Fudge Sauce. Not your run-of-the-mill milkshake, let me tell you! These adult milkshakes featured Makers Mark bourbon whiskey, home-made roasted cherries and fudge sauce, topped with mini chocolate chips. These delectable desserts put a lovely nightcap on our spirited gourmet gathering!

Feast your eyes on a sneak peek of our menu and enjoy the appetizer recipes provided below. The rest of the recipes will be posted shortly.

Limoncello Lobster Cocktail and Candied Fireball Whisky Nuts

Serving Size: Limoncello Lobster Cocktails serves 4-6

Ingredients

    Limoncello Lobster Cocktail
  • 2 lbs lobster tails (or other seafood as desired)
  • olive oil
  • sea salt (or kosher salt) and freshly ground white pepper
  • juice of 2 grapefruits
  • 1/4 c. limoncello liquor
  • Limoncello Salsa and Vinaigrette (recipe follows)
    Limoncello Salsa
  • 3 ripe tomatoes, diced
  • 1 English cucumber diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 sweet onion, diced
  • 1 bunch cilantro, chopped
  • zest of 1 lemon
    Vinaigrette
  • 3 tbsp. fresh squeezed lemon juice
  • 1 tbsp. limoncello liquor
  • 2 tbsp. snipped chives
  • 2 tsp. lemon zest
  • 1 tbsp. honey mustard
  • 1/2 c. extra virgin olive oil
  • 1 tbsp fresh minced parsley
    Candied Fireball Whisky Nuts
  • 2 c. almonds
  • 2 c. pecans
  • 2 c. walnuts
  • 1/2 c. water
  • 2 c. sugar
  • 2 shots Fireball Whisky

Instructions

    Limoncello Lobster Cocktail
  • Split each lobster tail and clean. Brush with olive oil and season with salt and pepper. Brush with grapefruit juice and limoncello and let sit for 20 minutes, basting frequently with additional grapefruit juice and lemoncello. Grill the lobsters over hot coals until just done, brushing with additional grapefruit juice and limoncello, about 5 to 7 minutes. Do not overcook. Remove meat from shells and separate into chunks. Optional Cooking method - you can steam the lobster tails instead and then remove meat from tails, cool and toss with the grapefruit juice and lemoncello.
  • Divide lobster chunks among 4 to 6 martini glasses. Top with Lemoncello Salsa and Vinaigrette.
    Limoncello Salsa
  • Combine all ingredients in a large bowl.
    Vinaigrette
  • Whisk together the lemon juice, limoncello, chives, lemon zest and mustard until smooth. Slowly add the oil, while whisking, until the dressing thickens. Add the parsley and pour over the lobster cocktails.
    Candied Fireball Whisky Nuts
  • Combine water, sugar and nuts in a large saucepan. Do not stir. Heat over medium heat until liquid bubbles and turns caramel colored. Remove form heat and add whisky.
  • Turn nuts onto a baking sheet lined with parchment paper and placed on a wire rack. Make sure nuts are in a single layer. Cool completely.
  • Break up the nuts and place in mason jars or other container.

Notes

Limoncello Lobster Cocktail adapted from Barton Brands recipe

Candied Fireball Whisky Nuts adapted from The Lazy Mom's Cooking Blog

http://itsthyme2cook.com/seasonalrecipes/spirited-gourmet-gathering/

One thought on “Join Us for the Spirited Gourmet Gathering

  1. Wow! The presentation on everything is amazing! I will have to try making the nuts that is something that Brad would probably really enjoy.

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