Garlic Bread with Fresh Herbs
As I anticipate my family being together for the holiday, my thoughts move toward their favorite meals. When we are all together I try to make an old family favorite like Spaghetti and Turkey Meat Sauce, Tortellini with Basil Pesto, and Pasta with Sausage and Brussels Sprouts, for dinner as well as something new. It is not surprising to see at the top of the list of favorite dinners are pasta meals. When the kids were home, pasta dinners were king, and nothing goes better with pasta than homemade garlic bread.
Joe’s Dough, my husband’s artisan homemade bread, is also a family favorite, so whenever there is a surplus of sourdough batards, I make garlic bread. What’s not to love about warm bread bathed in butter and garlic? The sweet buttery smell of garlic bread baking in the oven is enough to take me on a dream vacation to the Mediterranean.
As much as I love garlic, it also has a dark side and a reputation for repelling friends and foes away. Often, food made with raw garlic is harsh and sticks around like an uninvited guest who stays for the week. When I used to make garlic bread with raw garlic, my Mediterranean fantasy quickly vanished with each reminder of its’ lingering presence. I totally believe garlic can scare away vampires because after eating a loaf of garlic bread made with raw garlic, the whole family disappears desperately seeking some fresh air.
Everything changed once I learned about toasting garlic cloves. This simple technique of dry toasting garlic cloves in a skillet, softens garlic’s harsh bite and lingering presence. The garlic becomes mellow, sweet and nutty like roasted garlic but not as strong. Toasted garlic mixed with soft butter, Romano cheese and fresh herbs, makes delicious garlic bread. The flavor is buttery and garlicky without being overwhelming.
This recipe is adapted from Cooks Illustrated 1999 recipe for garlic bread. I scaled down the amount of butter and garlic, but the technique is the same. What I learned over the years, is depending on the size and type of bread you use, determines the amount of butter you need.
Most recipes call for a whole stick of butter per 1-pound loaf of bread. When I make garlic bread, I found that a whole stick, (113 g), of butter was too much and made the garlic bread very greasy. Usually, I use between 4 tablespoons to 6 tablespoons (56 g – 84 g) of butter. Upon reflection, the bread I use is homemade sourdough batard which is very airy and light. There is less surface area to cover then a denser loaf, like Italian bread. This type of bread may require more butter than my sourdough batard. I recommend starting out with the less amount of butter and as you spread it over the surface add more if needed. Too much butter is as unpleasant as too much garlic.
I do like the two-step cooking process for garlic bread though. First, I wrap the bread in foil and bake in the oven for 10 – 15 minutes. This allows the garlic butter to melt into all the nooks and crannies throughout the bread. Then I unwrap the foil and open the bread buttered side up to brown in the oven. I prefer my garlic bread on the soft side, but if you like your bread crispy, place the bread under the broiler. Keep an eye on it, or you will end up with extra crispy garlic bread like the garlic bread pictured in this post.
Spice up your garlic bread by adding any of these ingredients:
Lemon zest, before or after cooking
Cayenne Pepper, about 1/8 teaspoon or to taste
More cheese, or two types of cheese like Fontinella and Romano
Change the fresh herbs to compliment your main entrée: rosemary, sage, basil, cilantro
Garlic Bread with Fresh Herbs
Ingredients
- 1- 1 lb (453 g) loaf of good quality bread, like Italian bread, Seeded Italian Bread, or Sourdough batard
- 4-6 TB (56 - 84 g) butter at room temperature, more or less depending on your bread
- 6 medium garlic cloves with skins left on
- 3 TB (14 g) grated Romano Cheese
- Pinch of sweet paprika
- Small handful of Italian parsley minced
- 4 basil leaves minced (optional)
Instructions
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Preheat the oven to 350°F /176°C and place the rack in the middle position.
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Place a small heavy bottom skillet on a burner and turn the heat to medium-high. Heat the skillet for 3 minutes then add the garlic cloves, with their peel still intact, to the skillet. Toast the garlic cloves turning them over from time to time so each side gets nicely browned and the cloves soften, about 5-10 minutes. Some garlic cloves will take longer than others to finish toasting. Remove each garlic clove when you see they are soft and browned.
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Once the garlic is done, let them cool slightly until you can handle them. Peel away the skin and cut off the root end. Cut the garlic in half lengthwise and remove the green germ if present.
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On a cutting board, group the garlic cloves together, then roughly mince them. Sprinkle a small pinch of Kosher salt over the minced cloves. With the side of your chef knife, press down on the cloves and smear it to the side to mash the garlic. Clean of the garlic paste off the knife blade and repeat, pressing down and smearing the garlic with the side of the knife until a smooth paste is made.
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In a small bowl add the soft room temperature butter, the garlic paste, grated Romano cheese and mix until evenly combined. Add half of the minced herbs and mix.
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Use a serrated knife and cut the loaf of bread in half down the length of the loaf. Open the bread like a book with the cut side of each half facing up.
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Spread the garlic butter evenly over the cut sides of both halves of bread. Sprinkle a light dusting of sweet paprika over the buttered bread and add the remaining fresh herbs.
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Place the top half of bread over the bottom piece of bread and cover with aluminum foil.
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Bake the garlic bread in the oven for 15 minutes
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Unwrap the foil then open the bread halves so both buttered sides are facing up. Bake until the edges start to brown, about 5 minutes.
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Or place under the broiler until the edges are browned and crispy.
Recipe Notes
If you want cheesy garlic bread, add additional grated cheese after the bread has baked in the foil. Sprinkle the cheese over the buttered surface of each half, then place under the broiler and broil until the cheese has melted. If you are adding lemon zest, don't place the garlic bread under the broiler. It may burn and taste bitter.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Spaghetti with Turkey Meat Sauce
When schedules are tight, and you want a hearty dinner with little preparation, a pasta dinner with turkey meat sauce is the answer. I can’t tell you how many times I relied on this meal over the years. When my kids lived at home, pasta with turkey meat sauce was a regular, if not weekly dinner. Fortunately, they never tired of this very dependable and affordable meal.
Pasta served with a simple meat sauce made with ground turkey and canned tomatoes are the basis for this recipe. We use ground turkey a lot for burgers, meatloaf, or a meat sauce. Don’t get me wrong, I love a juicy beef cheeseburger and believe Bolognese sauce is food for the Gods, yet the boys preferred ground turkey. Luckily, when it comes to making a meat sauce, their preference for ground turkey was easy to satisfy. Unlike ground beef, ground turkey is the perfect choice when you want a quick meat sauce. Turkey does not require several hours of cooking to break down and develop rich flavor like beef does. In fact, because turkey is so lean, the longer it cooks the tougher it gets.
Originally, my intention for making this sauce was to create a meal that was easy to make, and my kids would eat. With little toddlers running around I often did not have time to chop a lot of vegetables. A substantial meal with little prep was the ideal dinner. Aside from the amount of time the turkey meat sauce needs to cook, the most difficult part is preparing the garlic. As for the rest of the meal, ground turkey quickly browns then cooks in a sauce of chopped up canned tomatoes, grated carrots, and the minced garlic. The time it takes to boil water and cook the pasta provides a window of 30 – 40 minutes. This gives the meat sauce plenty of time to cook. The result is a meat sauce with bright flavor, and my attention could easily move between making dinner and my children’s needs.
As the boys grew up and if time allowed, I added other vegetables or seasoning. It is a great sauce to use up any loose vegetables hiding in the refrigerator. Anything goes be it, red pepper flakes, pancetta, fresh herbs, winter squash, mushrooms, or other vegetables. You name it, this hearty sauce develops into whatever your inspiration desires. However, keep in mind, adding more ingredients changes your quick dinner into one requiring extra preparation and cooking time.
For a vegetarian/vegan pasta sauce: Tomato Sauce with Rosemary and Balsamic Vinegar
What I really like about this meal, is it so adaptable. I find it difficult to call this a recipe, instead, it is a foundation for endless possibilities. It is a simple family dinner that can easily be made with whatever ingredients are in your pantry or refrigerator. There is no need to measure, use what you have and adjust to your tastes. If you only have one 28 oz can of crushed tomatoes, it will still taste great. If you don’t have fresh herbs there is no need to run to the store, used dried herbs. What is important is putting a nutritious homemade dinner on the table and enjoying time spent with your family and friends.
Spaghetti with Turkey Meat Sauce
Ingredients
- 1 lb (453 g) ground turkey
- 2 TB extra virgin olive oil
- 5 cloves garlic green germ removed and minced
- ¼ tsp red pepper flakes optional
- 1 medium or 2 small carrots about 2.5 oz / 75 g grated on a box grater
- 1- 1½ tsp Kosher salt divided
- 1 28 oz (800 g) can of whole tomatoes in purée rough chopped
- 1 14.5 oz (411 g) can of crushed tomatoes
- 1 tsp dried oregano
- 1½ tsp dried basil
- 1 tsp granulated sugar
- 1 lb box spaghetti or other favorite pasta
- 1 TB balsamic vinegar
- small handful of fresh basil leaves
- small handful of fresh parsley
Instructions
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Fill a stock pot 2/3 up with water and place on a burner over high heat.
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Place another large saucepan or 5qt Dutch oven over a burner set to medium-high heat. Pour in 2 TB of extra virgin olive oil. When the oil starts to shimmer, add the ground turkey to the pot and break it up. Let the ground turkey cook undisturbed for about 3 minutes. Once the turkey meat starts to brown break up any large chunks and stir. Cook the ground turkey until the meat is no longer pink and the juices collected on the bottom of the pot have evaporated, about 2-3 minutes.
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Add the grated carrots, minced garlic, red pepper flakes, if using, and ½ tsp Kosher salt. Stir and cook for about for a couple of minutes.
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Add both cans of tomatoes with their juices, dried oregano, and dried basil to the ground turkey and stir. Bring the sauce to a brisk boil, then turn down the heat to medium. Add the granulated sugar, 1/2 tsp of Kosher salt and stir. Taste and correct for seasoning with more Kosher salt if needed. If you are using no-salt canned tomatoes, you may need the full 1½ tsp of kosher salt to the sauce. Don't add more sugar until it has simmered for several minutes. You should not need extra sugar, but sometimes a pinch is required. The sugar helps sweeten the sauce and balance the flavor.
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Simmer the sauce for about 15 minutes. Taste and adjust for seasoning.
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When the sauce is done simmering, and just before serving, turn off the heat and add the chopped fresh herbs and balsamic vinegar to the sauce. Stir to mix.
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Meanwhile, when the water comes to a boil add about 1 TB of Kosher salt to the boiling water and cook the pasta following the instructions on the back of the pasta box. Ideally, time the pasta to finish cooking just after the sauce is finished cooking.
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Drain the pasta from the water and add a little olive oil and stir. Plate the pasta with sauce and serve with grated Romano or Parmesan Cheese.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
South Indian Style Vegetable Curry
I love curries and I love vegetables, but when I cook them together, the vegetables just fall apart. Despite my best efforts, the cauliflower and sweet potatoes always break apart in the sauce. Vegetable curry is one of my favorite meals, but I was ready to give up on it. Fortunately, a few years ago I mentioned my frustration to one of my brother’s in law, and he suggested roasting the vegetables instead of boiling them in the sauce. His suggestion was so simple, but was the perfect solution to improve the curry’s texture.
The original recipe is from Fine Cooking, “South Indian Style Vegetable Curry” by Ellie Krieger, which I’ve made several times. Unfortunately, the vegetables went from perfect to overcooked in a matter of seconds. Roasting the cauliflower flowerettes and sweet potato chunks made a huge difference in appearance and taste. This technique developed vegetables with a firmer texture and a sweeter flavor. As a result, the curry sauce did not overwhelm the vegetables, but created more body to stand up against the complexity of the spices. My beloved vegetable curry recipe was reborn.
Not that the sauce needed more flavor, but I couldn’t stop myself and added an additional curry spice blend to the roasted vegetables. To compliment the existing spices in the vegetable curry recipe, I sprinkled Massale curry, over the cauliflower and sweet potatoes. It is a sweet curry spice blend, like spices used in the vegetable curry.
The downside to roasting the cauliflower and sweet potatoes is, that the curry is no longer a one pot meal. Now, it is a one pot and one sheet-pan meal. Despite the additional cleanup, this recipe is worth the extra step because the cauliflower and sweet potatoes taste so much better this way. Besides, cleaning the sheet pan is easy if you deglaze it with extra vegetable stock then add the stock to the curry. This extra step is up to you if you want it. The good news is, that the vegetables roast while the onions, carrots, tomatoes and Swiss chard cook in the curry sauce on the stove. If timed right, both sets of vegetables will finish cooking around the same time.
If you want more vegan meals check out these links: Fennel and Chickpea Ratatouille and Quinoa Salad with Avocado, Apricots and Pistachios.
Fine Cooking and Ellie Krieger wrote a solid recipe, but I made several changes for extra depth of flavor. Roasting the cauliflower and sweet potatoes is key for creating a substantial body with the curry. Everything else I changed to enhance the flavor. First, I added wine to brighten the flavors. Then I swapped Swiss chard for the spinach to make it more substantial and added raisins because curries need some fruit to counter the heat. My last change is adding salted cashews for a garnish with some cilantro. The cashews add a crunchy bite against the tender vegetables while also adding more protein.
Don’t let the long list of ingredients and instruction scare you away. Making this curry is not as complicated as the lengthy lists implies. Like any vegetarian meal, the biggest hurdle is chopping all the vegetables. Once the chopping is done, the cooking is very straightforward.
Vegetable curry is a great meal for a vegetarian/vegan dinner. I love how the coconut milk compliments this signature blend of sweet and savory spices, especially the cinnamon. During these colder months, vegetable curry is a big soothing bowl full of comfort and joy.
Indian Style Vegetable Curry
Ingredients
- 1 small head cauliflower cut into flowerettes
- 1 lb sweet potatoes (1 large or 2 small), peeled and cut into 1-inch (2.5 cm) size pieces
- 1/2 red onion sliced into 1/2 inch (1 cm) wide wedges
- 1 tsp curry spice blend optional
- 1/2 tsp Kosher salt
- 4 TB 60 ml extra virgin olive oil, divided
- 1 large yellow onion minced
- 1 2- inch 5 cm piece ginger, minced
- 4 cloves garlic minced
- 1 TB ground coriander
- 1 tsp ground cumin
- 3/4 tsp ground turmeric
- 1/2 tsp ground cayenne
- 1 2-3 inch piece cinnamon stick
- 1 TB tomato paste
- 1/2 cup 125 ml dry white wine
- 1-13.6 fl oz 403 ml can coconut milk
- 1 1/2 cup 375 ml vegetable stock
- 3 medium size carrots peeled and sliced on a diagonal
- 4 oz 125 g Swiss chard, stems removed and chopped into bite size pieces, the leaves sliced across the width
- 3 plum tomatoes seeds removed and cut into bite size pieces
- 1/2 cup 80 g raisins
- 1 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
- 1-15 oz 425 g can chick peas, drained and rinsed
- Juice and zest of one lime
- Handful of cilantro chopped
- Handful of salted cashews rough chopped
Instructions
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Preheat the oven to 400°F (200°C / Gas Mark 6) and place the rack in the middle position.
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Arrange the cauliflower, sweet potatoes, and onion slices on a large sheet pan in an even layer. Drizzle 2 TB (30 ml) extra virgin olive oil, the Kosher salt, and ground curry (if using) over the vegetables and toss until the vegetables are evenly coated. Place the vegetables in the oven and roast until just tender, about 30 minutes. After 20 minutes, check for doneness by piercing the cauliflower and sweet potatoes to see if they are tender. Continue to roast the vegetables, checking every 10 minutes as needed. You want the vegetables to be just cooked through and not too soft.
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Meanwhile, heat a 5 qt (4.75 L) Dutch oven over medium high heat then add the remaining 2 TB (30 ml) extra virgin olive oil and heat until it shimmers. Add the minced onions and cook until soft and slightly browned, about 10 minutes. While cooking, stir every now and then so the onions don't stick to the pan.
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Add the minced garlic and minced ginger to the cooked onions and cook until fragrant, about 1 minute. Add the Swiss chard stem pieces and stir to coat and cook for a minute.
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Add the ground coriander, turmeric, cumin, cayenne, and cinnamon stick to the pan and stir to mix. Gently toast the spices for one minute.
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Add the tomato paste and cook for one minute. Then add the wine and deglaze the pan. Cook until the wine mostly evaporates.
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Add the coconut milk and vegetable stock and stir until the coconut cream and water is mixed together.
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Add the carrots, Swiss chard, and tomatoes and cook until the vegetables are tender, about 20 minutes. Stir the pot every now and then to keep the coconut milk from separating. Control the heat and keep the sauce at a simmer and not a brisk boil. This will keep the coconut milk from curdling.
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Once the roasted vegetables and the vegetables in the curry sauce are done, add the roasted vegetables, chickpeas, and raisins to the pot with the carrots, tomatoes, and Swiss Chard. Stir to combine. Cook for 5 minutes to warm up the chickpeas.
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Turn off heat, and add the lime zest, lime juice, and chopped cilantro.
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Garnish with chopped cashews and chopped cilantro. Serve with white or brown rice.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Spiced Cranberry Vodka Cocktail
After you make Triple C Cranberry Sauce, you will have extra cranberry juice that needs a purpose. You could drink it plain for breakfast. Crantini’s are nice cocktails. Or, infuse the juice with herbs and spices for a festive signature cocktail. The latter is my choice, especially since I love martinis made with fruit juice muddled with fresh herbs and spices. Spiced Cranberry Vodka Cocktail takes its inspiration from the classic Cosmo Cocktail and is perfect for entertaining.
There are many fun cocktails for the holidays, but my inspiration came for the need to use up some leftover juice, and a request from Joe, “If you’re going to make a cocktail, make a vodka cocktail.” How could I refuse? Vodka has a clean alcohol flavor which mixes well with many fruit juices. I am not a fan of flavored vodkas, they just taste artificial to me. It is also less expensive to flavor the vodka myself then buy 3 different types of flavored vodka. All you need to get the flavors of herbs and spices in your drink, is to add a small herb sprig or fruit, and muddle it to release its oils. Then add the remaining ingredients and shake away.
The scents and flavors of my cranberry sauce got me thinking about new ideas for a vodka cocktail. Many herbs pair nicely with cranberry and I started dreaming about adding rosemary, ginger and orange bitters to cranberry juice. I tried steeping rosemary, ginger, lemon peel and allspice into the cranberry juice. Unfortunately, after 36 hours the juice tasted no different. I am going to work on this some more, but until then a cocktail shaker and a muddle gets the job done.
When we drink cocktails, vodka is our preferred libation. Though I am not remiss for trying other beverages like tequila for a Classic Margarita, and stout in a Guinness Stout Float. Even cooking with spirits is fun like, Chocolate Stout Cake.
I am particular about my drinks, because I prefer them on the dry side. Many cocktails are too sweet for my tastes. Yet, I recognize some drinks need a touch of sugar for the flavors to balance out. There is a fine line of how much simple syrup to add before it gets too much, but it does make a difference. Spiced cranberry vodka cocktail needs just a pinch of sugar to offset the harsh vodka and tart cranberry juice. It is amazing how even a small amount can change a drink from good to wow.
Granulated sugar does not dissolve in cold beverages, but simple syrup does. Imagine that layer of sugar at the bottom of a glass of iced tea and you’ll get the picture. No one wants that slurry in a cocktail. That is why simple syrup is used. Depending on how sweet your juice is, you may or may not need the simple syrup. The first time you make it, taste as you go to figure out how much simple syrup you need to reach your desired balance of flavor. Simple syrup is a good option to have at your disposal, whether you want a cocktail or a non-alcoholic beverage.
Spiced cranberry vodka cocktail is a remake of two classic drinks, Crantini and a Cosmo. The fresh herbs and spice from the ginger make this cocktail a festive and refreshing beverage. It would also taste great in a non-alcoholic beverage using the herb infused cranberry juice with seltzer or ginger ale.
Spiced Cranberry Vodka Cocktail
Ingredients
Spiced Simple Syrup
- 1/2 cup 125 ml water
- 1/2 cup 125 ml sugar
- 1 1/2- inch 4 cm slice fresh ginger, sliced thin
- 1/6 tsp pinch ground allspice, or 3 allspice berries
Spiced Cranberry Vodka Cocktail
- 1 inch 2.5 cm piece of a rosemary sprig
- 1 thin slice of fresh ginger
- 2 oz 60 ml vodka
- 2 oz 60 ml cranberry juice
- 2-3 dashes of orange bitters
- Juice of half a lemon
- Less than 1/2 tsp of spiced simple syrup
Instructions
Spiced Simple Syrup
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Add all the ingredients for the simple syrup into a small sauce pan and bring to a boil. When the sugar is dissolved, turn down the heat to medium low and simmer for two minutes. Stir the whole time you are cooking the simple syrup, and gently pound the ginger with a wooden spoon to release its flavor.
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Turn off the heat and cool for twenty minutes.
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Pour the simple syrup through a fine mesh strainer resting over a glass container. Store in a glass container with a lid in the refrigerator. Simple syrup will keep for two weeks, stored in the refrigerator.
Spiced Cranberry Vodka Cocktail
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Add the rosemary, sliced ginger, into a cocktail shaker and muddle the herbs to release their flavors.
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Fill the shaker with ice, then pour the vodka, cranberry juice, lemon juice, simple syrup if needed, and 2-3 dashes of orange bitters. Cover and give it a good shake.
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Pour into martini glasses and serve.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.