Tuesday, December 28, 2010

Amaretto Sour with Prosecco

Prep Time: 15 min
Level: Easy


1/4 cup water
1/2 cup sugar, plus 1/4 cup sugar for sugaring glass rim
1 lemon, zested
1 lime, zested
1/2 lemon, juiced saving the remaining 1/2 lemon for coating glass rim
3/4 cup Prosecco
2 tablespoons amaretto liqueur
2 tablespoons simple syrup
Ice cubes
Lemon and lime slices, for garnish


To make the simple syrup: In a small saucepan, combine 1/4 cup of water with 1/2 cup of sugar over medium heat. Bring to a boil and stir until all the sugar is dissolved. Take pan off heat and set aside to cool.

For the sugar rims: In a shallow bowl, combine 1/4 cup of sugar with the lemon and lime zest. Rub the lemon around the glass rim, making sure to evenly coat both inside and out. Lightly press the rim into the sugar to frost.

In a small pitcher, combine the Prosecco, amaretto liqueur, lemon juice, and 2 tablespoons of cooled simple syrup. Pour into the sugared glass over ice.

Garnish with a slice of lemon and a slice of lime.

From: foodnetwork.com

Thursday, December 16, 2010

Panettone Trifle

A truly satisfying dessert with all-time favorites: chocolate + coffee and mascarpone cheese!

Cook Time: 5 min
Level: Easy
Yield: 6 servings


1 pound mascarpone cheese, at room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/2 cup powdered sugar
2 teaspoons espresso powder
1/4 cup coffee liqueur
12 ounces panettone, cubed
Chocolate shavings, for garnish


Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.

Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately.

(The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

From: foodnetwork.com

Thursday, December 2, 2010

Baked Ziti with Meatballs

Cook Time: 45 min
Level: Easy
Yield: 4 to 6 servings


1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging
1 pound ziti
1/4 cup extra-virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
6 tablespoons unsalted butter, cut into 1/4-inch pieces


Preheat oven to 350 degrees F.

In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.

In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.

In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.

In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.

In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

From: foodnetwork.com