Classic Martini with Bitter Orange & Fennel Walnuts - Kathy Casey's Liquid Kitchen - Small Screen

Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site! How to Make a Classic Martini How to Make Bitter Orange & Fennel Walnuts The classic martini with orange bitters makes for the perfect sipping partner with Bitter Orange and Fennel-Roasted Walnuts. Try this sip and app combination for your holiday cocktail party. Watch this episode on Small Screen: http://www.smallscreennetwork.com/video/783/liquid-kitchen-martini-bitter-orange-fennel-walnuts/ Keywords: cocktail and appetizer pairing martini cocktail martini recipe roasted walnut recipe appetizer Cocktail Recipe: 2 ounces Martin Miller Gin 1 ounce Dolan dry white vermouth 2 good dashes of Berg & Hauck Orange Bitters Cocktail Instructions: Measure the gin and vermouth into a mixing glass. Add bitters -- don't be shy about it! Fill three-quarters with ice. Stir drink swiftly with a cocktail spoon. Strain into a chilled martini glass. Garnish with an orange disk spritz over drink and then dropped in. Walnut Recipe: Makes 5 cups 2 tablespoons fennel seed 1/3 cup sugar 1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg white 2 tablespoons Berg & Hauck Orange Bitters 1 pound (about 4 cups) walnut halves Walnut Instructions: Preheat an oven to 250 degrees F. Spray a rimmed baking sheet with cooking spray, or lightly oil it. Grind the fennel seed in a spice grinder or mortar and pestle until finely ground. In a large bowl, mix the ground fennel with the sugar, salt, and pepper. Set aside. In a large bowl, whisk the egg whites and bitters together until well combined. Add the nuts and toss to coat evenly. Quickly pour the nuts into a strainer to drain off excess egg white, then add the drained nuts to the spice mixture and stir to coat evenly. Spread the nuts on the pan. Roast for 20 minutes. Stir, and roast for 20 minutes more, until the nuts are golden and crisp. Remove from the oven and stir the nuts on the baking sheet but do not remove them. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at room temperature for up to 2 weeks. If necessary, re-crisp them in a 350 degree F oven for a few minutes before serving.