• Ingredients: 34
  • Serves: 50

Marinated mozzarella, roasted bell pepper, and olive brochettes with fresh or smoked mozzarella,cut into1/2-inch cubes, virgin olive oil, garlic clove, minced, white-wine vinegar, dried orégano, crumbled, dried basil, crumbled, dried thyme, crumbled, brine-cured black olives, halved and pitted, large red bell peppers, roasted and cut into 3/4-inch squares, about 50 wooden picks.

Ingredients

  • 3/4 lb. fresh or smoked mozzarella,cut into1/2-inch cubes
  • 1/4 cup virgin olive oil
  • 1 garlic clove, minced
  • 1 tbsp. white-wine vinegar
  • 1/2 tsp. dried orégano, crumbled
  • 1/2 tsp. dried basil, crumbled
  • 1/4 tsp. dried thyme, crumbled
  • 1/2 lb. brine-cured black olives, halved and pitted
  • 2 large red bell peppers, roasted and cut into 3/4-inch squares
  • about 50 wooden picks

For the sauce:

  • a 4- to 4 1/2-pound red snapper, cleaned, leaving the head and the tail intact
  • fresh coriander sprigs for garnish if desired

Ravioli:

For topping

  • Garnish: fresh dill sprigs

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

To Roast Peppers

  1. Step 1 Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened.
  2. Step 2 (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.
  3. Step 3 Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs.

    For this step you will need

  4. Step 4 In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or chilled overnight.

    For this step you will need

  5. Step 5 Thread a mozzarella cube, an olive half, and a roasted pepper square onto each of the wooden picks and arrange the brochettes on a platter.

    For this step you will need