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Video: Greet 2014 with these cocktail treats

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    >>> guests coming over to ring in 2014 tomorrow night, we have your menu covered with simple ideas for everything to desserts.

    >> he is the chef and owner here in new york. good to see you.

    >> good to see you.

    >> it's the way to go.

    >> these are great. all right. start at this end. that's right. your all right. go.

    >> they're pancakes.

    >> little pancakes.

    >> that's what they are.

    >> they're great because you can virtually top them with anything you like.

    >> right.

    >> so today we're going to do a couple of different things. we'll make a shrimp filling on top of them. we have a pan with olive oil on them and get that started. get a little salt and pepper . i always say a griddle like that is nice.

    >> is this basic pancake batter?

    >> yes. this has a little corn in it. they're what we call savory corn blinis but we'll top these with a little shrimp salad. we'll top it with a little goat cheese , sun dried tomato and olives.

    >> that's chopped up shrimp.

    >> that's diced up shrimp. a little tomatoes. do whatever you like. if you don't like tomatoes, this time of year they aren't that great. and then we have a little vineg vinegare vinegarette made with ginger and then just olive oil .

    >> so you're putting different things on top of the same blini to mix it up a little bit.

    >> exactly.

    >> you see how fast the shrimp cooks. it only takes a second.

    >> savory and sweet.

    >> put it in there with it.

    >> it's warm. we have some already topped and then we have some that we're going to top with a little bit more of this.

    >> and the shrimp has to be cooked all the way through.

    >> yeah, but people cook it too much too chlts and they get rubbery.

    >> yeah it gets tough. here we have some topped already. we see have a little stuffing in there. we take and top it with our shrimp salad there on top.

    >> oh, yeah.

    >> and then, of course fresh chives.

    >> of course.

    >> you have the green. you have the red.

    >> it's beautiful.

    >> all right.

    >> so i got my spatula.

    >> one more over here.

    >> one more, okay.

    >> sun dried tomatoes. olives. but you put what you want in there if you like those flavorings. that's goat cheese whipped up a little bit. we have chopped olives. a little bit of garlic.

    >> sweet garlic that you roasted prior.

    >> that's great.

    >> and just mix that up. we'll come around the back because we already got these made over here.

    >> you did the pulled pork and a couple of other things.

    >> exactly. so we got our.

    >> that's the one made over there, right?

    >> yeah and pulled pork on top with a little bit of shaved cheese. always the best cheese on top, you know, makes it good.

    >> and then dessert. dessert time, what these are, you see they're a little bit bigger. we stuffed them with marshmallow, toasted almond.

    >> come on.

    >> milk chocolate . whatever kind of chocolate you like and put them in the on and warm them and it melts on top.

    >> it's like a s'more really.

    >> what's this?

    >> a little new years eve champagne.

    >> happy new year.

    >> happy new year.

    >> i'm going to try this.

    >> eat your blinis.

    >> i will.

    >> recipes at today.com. we're back in a moment. this is

TODAY recipes
updated 12/30/2013 10:23:16 AM ET 2013-12-30T15:23:16

Recipe: Warm corn blinis

Ingredients
  • Warm corn blinis
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup milk
  • Vegetable oil for frying
Preparation

Corn blinis
Preheat oven to 225°F. In a small bowl, add the cornmeal, flour, baking soda, and salt and stir to combine. Add egg and milk, and mix until smooth.

Heat a heavy cast iron griddle or frying pan over medium heat until hot, brush with enough oil to coat bottom of pan. When pan is hot, ladle enough batter to make blinis about 2 inches in diameter. Cook, until bubbles form evenly on the top of the blinis, turning once, approximately 1-1/2 minutes per side, or until golden. Working in small batches, repeat with remaining batter, keeping cooked blinis warm on a parchment-lined baking sheet in preheated oven.

Serving Size

Makes 24

Recipe: Warm shrimp salad with rosemary and ginger vinaigrette

Ingredients
  • Warm shrimp salad
  • 1 lb shrimp, 21-25 count, peeled, deveined and rough chop
  • Salt and pepper
  • 3 oz ginger, grated
  • 1 shallots, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 cup coarsely chopped fresh rosemary
  • 3/4 cups vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1/2 pint cherry tomatoes, quartered
  • 2 tablespoons chives, chopped for garnish
Preparation

Heat the oil in a large nonstick sauté pan over high heat; lightly season shrimp with salt and pepper, sauté the diced shrimp just until they begin to color. Add cherry tomatoes and mix to combine. Pour in 1 cup of the vinaigrette into the sauté pan and bring to a simmer. By the time the liquid simmers and reduces, the shrimp will be cooked. Adjust seasoning with salt and pepper if necessary.

Serving

Assemble warm blinis on serving platter, top with warm shrimp salad and garnish with chopped chives.

Tips

*See corn blinis recipe from above.

Serving Size

Serves 4

Recipe: Goat cheese and sundried tomato blinis

Ingredients
  • 8 oz goat cheese, softened
  • 3 cloves garlic, roasted
  • 2 tablespoons olive oil
  • 1/3 cup sundried tomatoes in oil, drained, chopped
  • Salt and pepper to taste
  • 1 tablespoon capers, drained, chopped for garnish
  • 8 Kalamata olives, pitted, sliced for garnish
Preparation

Remove goat cheese from refrigerator and allow cheese to soften slightly at room temperature. Preheat oven to 3500F. Place the garlic cloves in a small ovenproof pan and drizzle with olive oil. Roast garlic in oven until soft, approximately 15 minutes. Remove and allow garlic to cool.

In a small bowl, combine the goat cheese with chopped sundried tomatoes. Squeeze the roasted garlic into the cheese mixture and combine thoroughly. Season to taste with salt and pepper. In a small bowl combine chopped capers and Kalamata olives and mix to combine.

Serving

Assemble warm blinis on serving platter, spread goat cheese on blinis and garnish with chopped capers and Kalamata mixture.

Tips

* See corn blini recipe from above.

Serving Size

Serves 4

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