Proud Italian Cook

Mezzanotte!!! (Midnight)

September 14, 2008 by Marie 45 Comments

Pure decadence! That’s how I describe this amazing coffee cocktail called, “Mezzanotte”.
This is something you’d would want to make for a very special occasion. Dark chocolate, espresso, vodka, and coffee liqueur, make up this little treat! Who wouldn’t want to sip one of these? It’s like having your espresso and dessert all in one!

Consider making these for a very special occasion, I know I am! In case you haven’t heard, there’s a big bash going on in the blogosphere. Susan, over at Sticky, Gooey, Creamy, Chewy, is celebrating her 1 year blogiversary, and we’re all invited to her virtual cocktail party!! If you haven’t already met Susan, please go over and check out her wonderful blog, It’s full of family stories that will bring tears to your eyes, and snippets of her life that will make you laugh out loud, along with all her glorious food!!

I’ve decided to bring this cocktail as my contribution to her party. It’s going to be a long night, and I figure we will be sipping these well past midnight!!

Mezzanotte Cocktail

2 oz. Vodka

2 Shots of Espresso ( 1 oz. each)

1 oz. simple Sugar

1/2 oz. of Coffee Liqueur ( Kahlua, Godiva, or Starbucks)

Chocolate Syrup

One Stick of Dark Chocolate

Chocolate Shavings

Sugar the rim of a martini glass. Swirl chocolate syrup inside the glass. Pour your Vodka, sugar, espresso, and coffee liqueur, into a shaker with ice. Shake vigorously. Strain. Garnish with chocolate shavings and a chocolate stick.

Cin Cin!!

45 Comments Filed Under: Drinks Tagged: blogiversary bash, coffee cocktails, mezzanotte cocktail

Risotto Primavera Cake!

September 8, 2008 by Marie 43 Comments

I’m beginning to see a trend in my cooking. I’ve noticed I have a fondness for molded foods! No really! Check it out! Here, here, here, here, and here. And now I’m adding this one to my list! I must surely have a problem!!!

I started molding risotto about 10 yrs ago in my green Tupperware Jello mold, you know the one with the whole in the center. I read it somewhere in a magazine many years ago and I thought it was the coolest idea, especially for a dinner party as a side dish, I just liked the idea of cutting off a piece that was all contained, it has a nice presentation.
Believe me I don’t do this all the time, we like our risotto the normal way, slathered on our plates too, but for something a little different and out of the ordinary, you might want to give this a try.

The other thing I like about this is the fact that you can make your risotto the day before, have all that stirring done, and your kitchen cleaned up! Use any combination you like, you know risotto’s a personal thing. Put together the ingredients and flavors you enjoy!

I did a primavera, because I had alot of veggies I wanted to use up. In mine I used zucchini, yellow squash, red and green pepper, mushroom, onions, and pea’s. I added to it, fresh parsley and basil, salt, pepper, and grated romano cheese.

The key here is that you use a little less liquid than normal, so it will have a drier consistency, but still be very moist and creamy. The other thing I do is saute my veggies first in another pan and set aside. I don’t like my veggies overcooked and mushy, so when the risotto is finished absorbing all the liquid, thats when I’ll fold my veggies in.

Grease your mold, here I used a springform pan. Pour your risotto mixture into it, make sure you press it down with the back of a spoon, then wrap in foil and refrigerate it! If you’re making it the same day, still keep it in foil, but bake it in a 400 degree oven for about 30 to 35 min. Let it sit for about 5 min’s, then un mold. You can serve this hot, cold, or at room temperature.

The important things to remember are, for every 1 cup of rice use 2 1/2 cups of stock, and don’t forget to deglaze with a shot of wine, finish it off with a little butter, and the cheese. and don’t forget you’re going to bake it for about a half hour.

Other than that you could use any risotto recipe you like.

Any one else seeing a trend in their posts?

Buon Appetito Everyone!!

43 Comments Filed Under: Rice and Risotto Tagged: main course, risotto, side dish, Tupperware molds

Adoring Dolcetti!

September 5, 2008 by Marie 34 Comments

There’s still an abundance of peaches out there and this is a great way to use them up. In fact a whole platter of these is a great thing to bring to a party, trust me I’ve done it! You can grill them ahead of time either outdoors, or like I did here right here, on my indoor grill.

Cut them in half, scoop out the pit, grill face down, just till you get some grill marks on.

Put a dollop of mascarpone, chopped pistachio’s, and a good drizzle of honey!

Do you have any banana’s that are starting to look sad? No problem! Wrap them in some tin foil and throw them on the grill, either inside or out.
Let them cook till the skin gets brown and soft in the center, about 20 min’s.
In a small sauce pan melt some butter, about 2 Tbl. Now add 1/2 cup of toasted and chopped hazelnuts, a squeeze of lemon juice, and a few Tbl. of light corn syrup.
Pour the warm sauce over your warm banana’s with a scoop of vanilla ice cream sprinkled with cinnamon!

Both of these desserts are very quick and so, so, easy to make!! They taste very decadent! and your family and friends will adore you for serving these!

Have a nice weekend, and Buon Appetito!