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Video: Martha makes spring cocktails

TODAY recipes
updated 4/22/2009 9:22:47 AM ET 2009-04-22T13:22:47

Raise a glass to the warm weather! Celebrate the new season with Martha Stewart’s delicious and easy-to-follow finger food and cocktail recipes. Learn how to make crowd favorites like grapefruit and mint mojito, curried shrimp, vodka-thyme lemonade, Parmesan-dusted meatballs and more:

Recipe: Grapefruit and mint mojito (on this page) Recipe: Classic Mexican guacamole (on this page) Recipe: Pineapple gin “Kir” (on this page) Recipe: Grilled curried shrimp with chutney dipping sauce (on this page) Recipe: Vodka-thyme lemonade (on this page) Recipe: Parmesan-dusted meatballs (on this page) Recipe: Pimm's Cup (on this page) Recipe: Orange-spiced cashews (on this page)

For additional recipes, visit MarthaStewart.com.

© 2013 NBCNews

Recipe: Grapefruit and mint mojito

  • 1/3 cup granulated sugar
  • 1/2 cup packed fresh mint leaves, plus sprigs for garnish
  • 1 ruby red grapefruit
  • 3/4 cup white rum
  • 3 cups ice
  • 1 cup seltzer

Bring sugar and 1/2 cup water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.

Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve into a large glass measure, and discard zest.

Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measuring cup, and pour over ice. Garnish with mint sprigs.

Serving Size

Serves 4

Recipe: Classic Mexican guacamole

  • 1 1/2 tablespoons finely chopped white onion
  • 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
  • 1 1/4 teaspoons jalapeno, seeded and finely chopped
  • 1/2 teaspoon coarse salt, plus more for seasoning if desired
  • 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
  • 3 tablespoons tomato, seeded and finely chopped

With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro.

Season with salt, if desired. Use immediately.

Serving Size

Makes 1 1/2 cups

Recipe: Pineapple gin “Kir”

  • 3/4 cup pineapple juice
  • 1/2 cup gin
  • 2 tablespoons fresh lemon juice

Divide between tall (Collins) glasses. Pour 1 teaspoon crème de cassis in the center of each glass.

Fill glasses with ice cubes and garnish with a pineapple wedge.

Recipe: Grilled curried shrimp with chutney dipping sauce

  • 1/4 cup olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 teaspoon curry powder
  • 1/4 teaspoon paprika
  • 1 pound large shrimp, peeled, deveined, and the tail section left on
  • Mango chutney, for serving

In a medium bowl, combine olive oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Let marinate in the refrigerator for 1 hour.

Heat a grill pan over medium-high heat. Place shrimp on grill pan, and grill for 2 minutes on each side. Transfer to a platter; serve with chutney.

Serving Size

Serves 6 to 8

Recipe: Vodka-thyme lemonade

  • 2 cups sugar
  • 12 sprigs fresh thyme, plus more for garnish
  • 4 cups freshly squeezed lemon juice, about 24 lemons
  • 2 cups vodka

In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.

Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.

In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.

Serving Size

Serves 8

Recipe: Parmesan-dusted meatballs

  • 1/3 cup plus 3 tablespoons sliced almonds, toasted
  • 1 1/2 teaspoons sugar
  • 3/4 cup plain breadcrumbs
  • 1/4 cup milk
  • 1/2 pound ground beef chuck
  • 1/2 pound ground pork
  • 1 large egg, lightly beaten
  • 1/2 cup finely grated Parmesan cheese, plus more for garnish
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons dried currants
  • 2 teaspoons salt
  • 1/8 teaspoon ground allspice
  • 3 tablespoons olive oil

In a food processor, pulse 1/3 cup almonds with sugar until finely ground. Coarsely chop remaining almonds.

In a bowl, mix breadcrumbs and milk. Add almonds and remaining ingredients, except oil. Mix until combined. Form into 1-inch balls.

Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over medium heat. Add half the meatballs, and saute until they are cooked through, about 7 minutes. Transfer meatballs to a platter. Repeat with the remaining oil and meatballs. Garnish with Parmesan, and serve immediately.

Serving Size

Serves 8-10

Recipe: Pimm's Cup

  • 1/2 pint (6 ounces) strawberries, hulled and cut into quarters
  • 1 lemon, sliced into 1/8-inch rounds
  • 1 lime, sliced into 1/8-inch rounds
  • 1 orange (blood orange if possible), sliced into 1-inch wedges
  • 3 cups Pimm's No.1 Cup
  • 48 ounces lemon-lime soda, or ginger ale
  • 2 cucumbers, cut into 1/4-inch lengths

In large pitcher, place strawberries, lemons, limes, and oranges. Add Pimm’s, and mash down lightly with a large spoon. May be made 3 to 4 hours ahead up to this point.

Fill each glass halfway with ice. Add about 1/3 cup Pimm’s mixture. Fill glass with soda; stir. Place cucumber spear in each glass; serve.

Serving Size

Serves 8-10

Recipe: Orange-spiced cashews

  • 2 1/2 cups whole cashews
  • 1/4 cup light corn syrup
  • 1/2 teaspoon coarse salt
  • 1 1/2 teaspoons finely grated orange zest
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne pepper

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, mix cashews with corn syrup until evenly coated. Set aside.

In a small bowl, combine salt, zest, ginger, coriander, cumin, and cayenne. Sprinkle mixture over nuts, and stir until nuts are evenly coated. Transfer to one of the prepared baking sheets; spread in a single layer, separating nuts.

Bake until the nuts are golden and the syrup is bubbling, about 15 minutes. Immediately transfer nuts to the other baking sheet. Separate cashews; let cool.

Serving Size

Makes 2 cups


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