Espresso Martini

Ingredients

  • 25ml. Smirnoff® Espresso Flavoured Vodka
  • 25ml. Baileys® Coffee Irish Cream Liqueur
  • 25ml. Espresso
  • 10ml. Honey
  • 3piece(s) Coffee Bean

Directions

  1. Fill a shaker with ice.
    Fill a cocktail shaker with ice cubes.

     

  2. Add Smirnoff Espresso Vodka, Baileys with a hint of Coffee Flavour, espresso coffee and honey to the shaker.
    Using a jigger, measure 25ml Smirnoff Espresso Vodka, 25ml Baileys with a hint of Coffee Flavour, 25ml espresso coffee and 10ml honey into the shaker.

     

  3. Strain into a glass.
    Using a cocktail strainer, strain into a large martini glass.

     

  4. Garnish with coffee beans.
    Add 3 coffee beans to the top of the drink to garnish.

Baked Ziti I

Ingredients

  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Blueberry Shortbread Bars

Ingredients

  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Chinese five-spice powder
  • 1 egg yolk
  • 1/2 teaspoon ice water, or more if needed
  • 3/4 cup fresh blueberries

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
    Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
  2. Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
  3. Pour about 3/4 of the crumb mixture into an ungreased 9×9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
  4. Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Mixed-Berry Shake

Ingredients

  • 1 quart vanilla ice cream
  • 6 ounces unsweetened frozen berries (such as strawberries, blackberries, and blueberries)
  • 2 cups whole milk

Directions

  1. In a blender, combine half of the ice cream, berries, and milk. Puree until smooth, stopping occasionally to stir with a spoon. Pour into glasses. Repeat with the remaining ingredients.

Roman-Style Fettuccine With Alfredo Sauce

Ingredients

  • 1 stick unsalted butter (115g), diced
  • 4 ounces Parmigiano-Reggiano cheese (115g), grated on the fine holes of a box grater, plus more for serving
  • Kosher salt
  • 1 pound fresh fettuccine pasta

Directions

  1. In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.
  2. Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.