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Video: Party with paninis, tiramisu on New Year’s Eve

TODAY recipes
updated 12/29/2011 3:28:20 PM ET 2011-12-29T20:28:20

Recipe: Truffled wild mushroom, fontina and taleggio panini

Ingredients
  • 2 slices tuscan bread
  • 1/4 pound mixed mushrooms (cremini, shitake and yellow oyster); trimmed and clean
  • 2 ounces fontina cheese
  • 1 ounce taleggio cheese
  • 1 1/2 cloves of garlic; grated
  • 2 slices prosciutto
  • 1/2 tablespoon thyme
  • 1 tablespoon olive oil, plus 1/2 tablespoon
  • 1/2 tablespoon white truffle oil
  • Kosher salt
  • Cracked black pepper
Preparation

Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add garlic and thyme and sauté for about a minute or so. Add mushrooms and sauté about 8-10 minutes. Season to taste with salt and pepper.

In a small bowl mix truffle oil and remaining olive oil. Brush one side of each slice of bread with oil. On one slice of bread, layer prosciutto, mushrooms and cheese.

Place sandwich on a pre-heated panini press. Grill until bread is golden brown and cheese is beginning to melt, approximately 2-3 minutes. Take sandwich off grill and enjoy.

Recipe: Roasted fruit pound cake triamisu

Ingredients
  • 1 Sara Lee all-butter pound cake; cut into 1/2-inch thick slices
  • Roasted fruit
  • 3 apples and/or pears (approximately 1 pound); cut in half and then into 1/4-inch slices
  • 2 tablespoons butter; cut into small cubes
  • 1 1/2 tablespoon lemon juice
  • 1/4 cup brown sugar1/4 teaspoon cinnamon
  • Pinch of salt
  • Whipped topping
  • 1 cup mascarpone cheese
  • 3/4 cup heavy whipping cream
  • 1 teaspoon instant espresso
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons sugar
  • Optional
  • Almonds or walnuts, toasted or chopped
Preparation

Preheat oven to 400 degrees. Place apples and pears in a 9x13 glass baking dish. Add lemon juice, brown sugar, cinnamon and salt and toss to coat apple and pear slices. Place butter cubes on top. Bake for 25-30 minutes until fruit is soft, stirring fruit halfway through.

While fruit is roasting, prepare whipped topping. In a metal mixing bowl combine chilled heavy whipping cream, instant espresso and sugar, stir to dissolve. Add mascarpone cheese and vanilla extract. Using electric mixer or hand beater, beat until soft peaks form.

Serving

To assemble: Place two slices of pound cake in a balloon wine glass. Top with roasted fruit. Finish with whipped topping. Sprinkle toasted nuts over top.

Serving Size

Serves 8

Recipe: Seasonal fruit sparklers

Ingredients
  • 4 ounces prosecco brut; chilled
  • 2 1/2 ounces fresh fruit juice of choice (pomegranate, clementine, tangerine, blood orange, pear puree)
  • Garnishes: Pomegranate seeds for pomegranate; clove-studded kumquat for clementine; sugar coated candied tangerine peel and mint leaf for tangerine; half of a candied blood orange wheel and a whole star anise for pear
  • White grape juice (for mocktail)
  • Sparkling water (for mocktail)
Preparation

Pour juice into champagne flute. Top with prosecco and garnish.

Serving

To make this a mocktail, substitute 3 ounces sparkling white grape juice and 1 1/2 ounces sparkling water for prosecco.

Recipe: Kir royale

Ingredients
  • 5 ounces champagne brut; chilled
  • 1 ounce crème de cassis
  • Fresh currants
Preparation

Pour crème de cassis in champagne flute.  Top with champagne and garnish with fresh currants.

Recipe: Sparkling gold

Ingredients
  • 5 ounces champagne brut; chilled
  • Edible gold leaf
Preparation

Pour champagne into flute and garnish with edible gold leaf.

Recipe: Seasonal fruit sparklers

Ingredients
  • 4 ounces prosecco brut; chilled*
  • 2 1/2 ounces fresh fruit juice of choice (pomegranate, Clementine, tangerine, blood orange, pear puree)
  • Garnishes: pomegranate seeds for pomegranate; clove-studded kumquat for Clementine; sugar coated candied tangerine peel and mint leaf for tangerine; half of a candied blood orange wheel and a whole star anise for pear.
Preparation

Pour juice into champagne flute.  Top with prosecco and garnish.

*To make this a mocktail, substitute 3 ounces sparkling white grape juice and 1 ½ ounces sparkling water for prosecco.

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