TODAY

TODAY   |  December 30, 2013

Greet 2014 with these cocktail treats

Looking to impress your friends and family with a New Year’s party? Chef Charlie Palmer has you covered with some delicious party treats, including warm shrimp with rosemary and ginger vinaigrette.

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This content comes from Closed Captioning that was broadcast along with this program.

>>> 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