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Video: That’s amore! Italian-inspired cocktail party

TODAY recipes
updated 2/9/2012 7:00:17 PM ET 2012-02-10T00:00:17

Recipe: Shrimp skewers with passion fruit

  • For the shrimp skewers:
  • 12 fresh prawns or shrimp
  • For the marinade:
  • 2 ounces diced carrots
  • 2 ounces diced onion
  • 2 ounces diced celery
  • 1/2 garlic clove, sliced
  • 3 basil leaves
  • 1 tablespoon chopped fresh ginger
  • 7 ounces dry white wine
  • For the passion fruit juice:
  • 6 passion fruit
  • 1 ounce fresh grated ginger
  • Sugar

Place all the ingredients for the marinade in a pot, bring to boil and let cool down to room temperature. Once cooled, strain it.

Clean the prawns from the shells and the blood line, place them in a small plastic container and pour marinade on top. Keep in the refrigerator for 20 minutes.

Cut the passion fruit in half, scoop out the pulp and season it with the grated ginger and 1 teaspoon of sugar.

Remove the shrimps from the liquid and season them with olive oil, salt and Sarawak pepper. Thread the shrimp on to skewers (4 shrimp to a skewer).

Grill marinated shrimp on a flat top for a few minutes a side. Finish it with a touch of fresh olive oil and ginger julienne.

Serving Size

Makes 3 shrimp skewers.

Recipe: Tramezzini with mortadella and roasted peppers

  • 4 ounces sliced mortadella
  • 2 ounces roasted peppers
  • 1 tablespoon mayonnaise
  • 8 slices white bread with the outer crust removed
  • Salt and pepper to taste

Lay out the bread, then spread with mayonnaise. Top with the slices of mortadella and roasted peppers. Add the salt and pepper and then form the sandwiches.

Serving Size

Makes 4 servings.

Recipe: Tramezzini with spinach and mozzarella

  • 2 cups fresh spinach blanched and then strained to remove excess water
  • 1 pound fresh mozzarella, sliced thin
  • 2 ounces mayonnaise
  • 8 slices of white bread with the outer crust removed
  • Salt and pepper to taste

Lay out the bread then spread the mayonnaise on top of the bread. Chop the spinach and lay on top of the bread. Add the sliced mozzarella on top and form the sandwiches.

Serving Size

Makes 4 servings.

Recipe: SD26 and Marisa May's Torta di Ricotta and Nutella

  • 8 eggs
  • 15 ounces sugar
  • 2 tablespoons cocoa powder
  • 5 ounces amaretto cookies, crumbled
  • 4 ounces chopped almonds
  • 1 pound ricotta
  • 2 tablespoons Nutella

Mix all the ingredients together (except the Nutella) in a bowl and put it on parchment paper in a sheet pan. Level it at 1 inch thick and bake it at 375 degrees for 45 minutes. Once it is finished cooking, cool it down in the refrigerator and then top with Nutella. Cut it into pieces using a heart-shaped ring mold. You also can garnish with raspberries.

Recipe: MM's Hibiskiss

  • For the drink:
  • 1/4 ounce Grand Marnier
  • 1 1/2 ounces Gran Centenario Hibiscus Tequila
  • 2 ounces "Pom" Pomegranate Juice (or any equivalent brand)
  • For the garnish:
  • Chocolate-covered strawberry
  • Prosecco

Combine all ingredients in shaker with ice.

Shake vigorously, then strain into chilled Martini glass.

Garnish with chocolate covered strawberry and top with a prosecco floater.

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