While most people like their martinis paired with silence and drink it as an aperitif, here at Edit Seven, we like to take it up a notch. Here are seven food pairings perfect for your glass of martini—whether it’s classic, dirty, or a little bit fruity—to enhance and luxify your drinking experience.
Foods to pair with a glass of classic vodka martini
A fine glass of classic vodka martini is more than just a chilled vodka. No, it contains more than just that. Try this vodka martini recipe from goop.com to get that high quality taste.
For the classic vodka martini, pair your glass with seafood, buttery chicken, and anything salty-sweet. This enhances the drink’s bitter taste. Try your classic martini drink with Chef Brad Long’s tuna salad recipe or goop.com’s lemon mignonette, both of which salty and sour.
Tuna Salad Recipe
- 1 can Wild Selections in Light Tuna, solid in water or 1 can Wild Selections White Tuna, solid in water
- 2 cups (or more depending on your preference) mixed micro greens or small leaf salad mix
- 1 small red onion, shaved
- 1 apple or pear, cored and thinly sliced
- 1/4 cup unsalted toasted pumpkin seeds or roasted almonds
- 3 white, red or purple sweet potatoes
- 1/2 to 1 ounce cider vinegar
- 2 to 3 ounces extra virgin olive oil
- Salt to taste
Place sweet potatoes on a rimmed baking sheet or shallow baking dish.
Bake in an oven heated to 375°F for approximately 45 minutes, longer if the potatoes have a girth bigger than 2 inches across.
Remove from the oven when they are soft, cooked all the way through, and the skins are loose. Allow to cool to room temperature and then peel the skins off completely.
Cut the cooked sweet potatoes widthwise into fat medallions—1/2 inch to 344 inch thick. Toss in a bit of the olive oil, and sprinkle with salt.
Put your choice of greens in a bowl, add a can of tuna, onions, apple, and your choice of seeds or nuts.
Drizzle with olive oil, toss together, then add a half ounce or more of cider vinegar and salt. Toss and adjust the vinegar and salt until balanced to your taste.
Arrange the large medallions of sweet potato in Stonehenge ring in the centre of each plate, and pile small tossed bundles of the salad in the middle, allowing the potato to prop up the sides and give height to the salad.
Preserved Lemon Mignonette Recipe
Foods to pair with a glass of lemon drop martini
A glass of lemon drop martini is complete all by itself. But, of course, it could be better with a dish or an appetizer that complements its zesty flavour. For this drink, pair a spicy dish, seafood, or a lemon-infused dish. A spicy dish does well to balance the flavours, while salty and tangy dishes heighten the pairing’s flavour.
Spicy Roasted Rice Cakes Recipe
- 1/4 cup mirin
- 1/4 cup ramen broth (you can also use a regular broth of your choice for convenience)
- 1/2 cup Korean red dragon sauce
- 1/4 cup roasted or sauteed onions
- 2 tablespoons grapeseed or other neutral oil
- 1 tablespoon sesame seeds
- 1/2 cup sliced scallions (greens and whites)
Combine the mirin and ramen broth in a saucepan large enough to accommodate the rice cakes later, and put it on the stove over high heat.
Boil to reduce until lightly thickened, 2 to 3 minutes.
Add the red dragon suace, turn the heat down to medium, and reduce the sauce to a glossy consistency, 6-7 minutes.
Stir in the roasted onions.
Cover and keep warm over very low heat until the rice cakes are ready.
While the sauce is reducing, heat a large (at least 12 inches) cast-iron skillet over med-high heat until hot.
Add the oil to the pan and, just when it’s about to smoke, add the rice cakes. They should sizzle when they hit the oil, at which point you can drop the heat down to medium.
Sear the rice cakes for about 3 minutes per side, until they’re lightly golden brown: you want to brown them, but don’t overdo it, or they will dry out.
Transfer the rice cakes to a cutting board, and cut them into fifths.
Bring the sauce back up to a boil, and toss the rice cakes in it just for a few seconds, until they’re eenly coated
Sprinkle them with the sesame seeds and toss again, then divide the sauced rice cakes among bowls.
Garnish each serving with a few large pinches of sliced scallions and serve hot.
Read Spicy Momofuku Roasted Rice Cakes for complete recipe
Lemon Roasted Tomatoes, Shrimp and Feta
- 3 tbsp (45 mL) ReaLemon* Flavour Infusions – Garlic
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) capers
- 1 tsp (5 mL) dried oregano leaves
- ½ tsp (2 mL) each salt and black pepper
- 1 pint cherry tomatoes, halved
- ½ cup (125 mL) red onion, very thinly sliced
- 1 pkg (400 g) raw peeled large shrimp, thawed if frozen
- ½ cup (125 mL) crumbled feta cheese
- Chopped fresh parsley
- Crostini or crusty bread
Preheat oven to 400°F (200°C).
Stir ReaLemon Flavour Infusions – Garlic with olive oil, capers, oregano, salt, and pepper in a large bowl.
Gently toss with tomatoes and onions.
Transfer tomato-onion mixture to a large cast iron or ovenproof skillet. Roast for 15 minutes.
Add shrimp, stirring gently to coat in pan juices. Roast for 5 minutes or until shrimp are pink. Sprinkle feta and parsley over skillet.
Spoon over crostini to serve.
Read A One Pan Dish Recipe with Lemon Roasted Tomatoes, Shrimp and Feta for full recipe
Food to pair with a glass of dirty martini
A dirty martini is like the classic martini’s funner sibling. Best made with gin, it has a more botanical or herbal flavour that’s quite stimulating on the tongue and perfectly balances the taste of vermouth. That’s why the perfect food pairing for this glass of martini is an appetizer that would complement its sharp flavour.
Brie and Fruit Pavlova Recipe
- 3 egg whites
- 1 tsp (5 mL) white vinegar
- 2 tsp (10 mL) cornstarch
- 1 tsp (5 mL) ground cardamom
- 3/4 cup (175 mL) sugar
- 2 tbsp (30 mL) sugar
- 1 1/2 cups (375 mL) fresh or frozen strawberries
- 1 to 2 blood or Cara Cara oranges, peeled and sliced
- 5 oz (150 g) Canadian Brie, sliced
- 1 container of fresh raspberries
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
In an electric mixer, beat egg whites with vinegar until stiff peaks form.
Add cornstarch, cardamom and ¾ cup (175 mL) sugar and continue beating for about 5 more minutes.
Transfer mixture to the baking sheet and form 6 or 8 circles about 3½ (9 cm) in diameter and ¾ (2 cm) thick.
Bake in centre of the oven for 1 hour and 5 minutes. Turn off oven, partially open door and let meringue cool completely.
In a saucepan, heat strawberries with 2 tbsp (30 mL) sugar; cook for 5 minutes. Purée in a blender to make a coulis. Let cool.
Top meringue with strawberry coulis, orange slices, Brie and raspberries; serve immediately!
Originally featured in 6 Unexpected Dessert Recipes Made With Cheese From Canada!
Foods to pair with a glass of dessert martini
While you can pair a dessert martini with spicy food, it’s sweeter to pair it with sweet treats, don’t you think? Even so, who’s to say you can’t have both sweet and spicy dessert to pair with your glass of dessert martini?
Chocolate Truffles with Ginger and Sweet Chili Pistachios Recipe
- 30 Wonderful Pistachios Sweet Chili Pistachios, deshelled.
- 1 tbsp of chia seeds
- 1 cup raw cacao powder
- 4 tbsp of agave nectar
- 4 tbsp organic coconut oil
- 1 tsp vanilla extract
- 4 pinches sea salt
- 1 tsp organic ground ginger
- 12 drops stevia
Put deshelled sweet chili pistachios in a small zip lock bag. Use a rolling pin to gently crush them into smaller pieces.
Place the crushed pistachios in a small bowl. Combine with the chia seeds, and set aside.
Combine cacao powder, grounded ginger, agave, coconut oil, sea salt, vanilla, and stevia in a medium sized bowl.
Set aside a plate or tray to place the truffles onto once prepared. Put a bit of water onto a side plate or small bowl to wet your hands as you roll—it will help the chocolate form into balls and stop it from completely sticking to your hands.
Scoop a small amount of the mixture, and use both hands to roll it into a ball.
Gently roll the truffle into the chia and sweet chili pistachio mixture until the outside of the ball is completely covered.
Set aside on your plate or tray, and continue until you’ve made 20 truffles, or you’ve run out of the mixture!
Read Delicious Vegan Chocolate Truffles with Ginger and Sweet Chili Pistachios for full recipe
Apple Yogurt Cake Recipe
- 1 1/3 cups flour
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup sugar
- 7/8 cup butter, melted
- 2 eggs
- 1/2 cup yogurt
- 2 apples, peeled, cored, and thinly sliced
- Zest of 1 lemon
- 1/3 cup sugar, for topping
Preheat the oven to 350°F, and butter an 8-inch baking pan.
Mix together the flour, cinnamon, and salt.
In a separate bowl, beat the 1/2 cup sugar and melted butter with a hand mixer until light and airy. Add eggs one at a time, beating for a few minutes after each addition.
Reduce the speed of your hand mixer and add a third of the flour mixture. Mix that in, and mix in half of the yogurt. Repeat until the ingredients have been mixed together.
Stir in the sliced apples and the lemon zest.
Pour the batter into the buttered baking pan. Smooth out with a spatula.
Sprinkle the 1/3 cup of sugar on top. Bake for about 40 minutes, until the top is golden and a fork you poke into it comes out clean.
Read What To Make: An Italian Apple Yogurt Cake Recipe with JAZZ Apples for full recipe