Great Ideas

Entertaining, Food, Travel and Home

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These snacks get our votes for Best Recipes

Tequila Martini

‘IT’S SOPHISTICATED, SMOOTH AND SUPEREASY TO MAKE,’ SAYS THE TV HOST, PRODUCER AND INVESTOR IN CASA DRAGONES TEQUILA

In an ice-filled shaker, add 1½ oz. blanco tequila, ¾ oz. dry vermouth and a dash of orange bitters. Shake and strain into a chilled martini glass. Garnish with an orange peel.

Makes: 1 cocktail

Pizza with Ricotta, Arugula & Grapes

THE HOST OF COOKING CHANNEL’S DINNER AT TIFFANI’S SERVES UP AN OUT-OF-THE-BOX RECIPE

8 oz. refrigerated pizza dough

½ cup ricotta cheese

2 cups arugula

½ cup red grapes, sliced in half

2 tbsp. pine nuts

Zest of 1 lemon

1. Heat a grill pan over medium-high heat and preheat the oven to 400°.

2. Flatten and stretch the dough into a 12-in. round or oval. Carefully lay the dough in the bottom of the hot grill pan and cook until it stiffens and bubbles start to form, 1 to 2 minutes. Flip the dough and cook until grill marks appear and the crust is cooked through, 1 to 2 more minutes.

3. Transfer the crust to a baking sheet and spread ricotta on top. Bake until the cheese melts slightly, about 6 minutes. Remove from the oven and top with arugula, grapes, pine nuts and lemon zest. Cut into squares and serve warm.

Serves: 4

Prep time: 8 minutes

Cook Time: 10 minutes

Grilled Cheese with Fig Jam

THE CHEF OF THE ACADEMY AWARDS’ GOVERNORS BALL OFFERS A TWIST ON A CLASSIC

8 slices white or sourdough bread

¼ cup fig jam

¼ cup honey

6 oz. white cheddar cheese, sliced

6 oz. mozzarella cheese, sliced

¼ cup melted butter

Pinch of sea salt

1. Heat a nonstick skillet or griddle over medium-low heat. Spread fig jam on 4 slices of bread, and spread honey on the other 4 slices. Layer with cheddar and mozzarella; sandwich the slices together.

2. Brush the bread with butter. Place the sandwiches, butter-side- down, in the hot pan. Brush the other sides with butter. Cook until golden brown and the cheeses have melted, 5 to 7 minutes per side.

3. Transfer sandwiches to a cutting board; let them rest for 1 minute. Cut into quarters and sprinkle with a pinch of sea salt. Serve hot.

Serves: 6 to 8

Prep time: 5 minutes

Cook time: 15 minutes

Red Velvet Whoopie Pies

THE BAKERELLA BLOGGER WHIPS UP SWEET SANDWICHES WITH ‘DREAMY CREAM FILLING’

2½ cups flour

1 tbsp. cocoa

1½ tsp. baking soda

½ tsp. salt

½ cup plus 4 tbsp. butter, softened

¼ cup shortening, softened

1 cup sugar

1 egg

2 tsp. vanilla, divided

1 tbsp. red food coloring

¾ cup buttermilk

4 oz. cream cheese

2 cups powdered sugar

1. Preheat oven to 350° and line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa, baking soda and salt to combine.

2. In a large bowl using an electric mixer, beat ½ cup butter, shortening and sugar until light and fluffy. Add egg, 1 tsp. vanilla and food coloring. Mix until combined. Add flour and buttermilk in two additions, alternating between each until completely combined.

3. Scoop batter using a 1½-in. cookie scoop about 2 in. apart on baking sheet. You should have 32 cookies (to make 16 whoopie pies). Bake for 10 to 12 minutes or until cakes are puffed and spring back when touched. Remove and cool for 5 minutes before placing on wire rack to cool completely.

4. To make the frosting: In a medium bowl, beat cream cheese and remaining 4 tbsp. butter until creamy. Continue mixing on low and slowly add powdered sugar until combined. Add remaining 1 tsp. vanilla and mix until just combined. Spread frosting on half of the cookies and then sandwich them together with the other halves.

Makes: 16

Prep time: 20 minutes, plus cooling

Cooking time: 15 minutes