Romantic Recipes from Amy Tobin - Cincinnati News, FOX19-WXIX TV

Romantic Recipes from Amy Tobin

Cranberry Kiss

Makes 4 cocktails

 

1 cup cranberry juice cocktail

1/2 cup vodka

1/4 cup amaretto

2 tablespoons fresh orange juice

Ice cubes

Garnish: Clementine segments, maraschino cherries

 

Combine cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve.

To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with Clementine segment and cherry.

 

Caviar Berries

Makes 12

 

4 ounces cream cheese, at room temperature

1 tablespoon finely chopped chives

2 ounces caviar, red or black

12 small parsley sprigs

 

Combine cream cheese and chives; shape into 12 berry shapes. Gently spoon caviar onto a paper towel to drain. Gently press cream cheese pieces into the caviar, being careful not to crush it, until the entire "berry" is coated. Insert a small sprig of parsley for the leaves. Chill until ready to serve.

 

Lobster Sliders

Makes 12

 

12 small soft dinner rolls

1/4 pound cooked lobster, finely chopped

1/4 pound cooked shrimp, finely chopped

Dressing:

¼  cup mayonnaise 


1 tablespoon fresh lemon juice plus more to taste


1 teaspoon Dijon mustard 


1/4 cup finely chopped sweet onion

1 teaspoon minced fresh parsley leaves 


A generous pinch cayenne pepper


1/2 cup finely chopped celery

1 tablespoon finely chopped chives

Salt and pepper to taste

 

Cut rolls almost all the way through.

Combine lobster and shrimp. Stir together dressing ingredients. Toss seafood with dressing to taste.  Chill until ready to serve.

Fill each roll with a heaping tablespoon of filling. Serve.

 

Orange Scented Chocolate Fondue

1/3 cup heavy cream
1 1/2 teaspoons grated orange peel

3 tablespoons butter
8 ounces best quality semisweet chocolate, finely chopped
2 tablespoons Grand Marnier or other orange liqueur, divided

Pound cake or angel food cake, cut into bite-sized pieces
Assorted fruit such as strawberries, kiwi, pears, bananas, orange segments

Bring cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add butter, chopped chocolate and 1 tablespoon orange liqueur; whisk until mixture is smooth. Remove fondue from heat; stir in remaining orange liqueur.

Transfer to fondue pot. Place over candle or canned heat burner; keep heat  low.  Serve with cake pieces and fruit for dipping.

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