Ring in 2012 with tasty appetizers, drinks

Recipe: Truffled wild mushroom, fontina and taleggio panini

Chef Catherine De Orio

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

Recipe: Roasted fruit pound cake triamisu

Chef Catherine De Orio

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

Serving

Serving Size

Recipe: Seasonal fruit sparklers

Chef Catherine De Orio

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

Serving

Recipe: Kir royale

Chef Catherine De Orio

Ingredients

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

Preparation

Recipe: Sparkling gold

Chef Catherine De Orio

Ingredients

• 5 ounces champagne brut; chilled
• Edible gold leaf

Preparation

Recipe: Seasonal fruit sparklers

Chef Catherine De Orio

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