updated 10/12/2012 AT 7:00 AM ET
•originally published 10/13/2012 AT 4:00 PM ET
A who’s-who from your foodie fantasy – you know, the one in which Rachael Ray, Mario Batali and Ted Allen take over your kitchen for the night and cook dinner – are bringing their culinary chops, recipes and all, to New York City for the 2012 Wine & Food Festival.
Also among the celebrity chefs laying on the flavor: Bobby, Jamie and Paula Deen, Guy Fieri, Sandra Lee and Bobby Flay.
But if you can’t make it to the festival, which ends Sunday, get a taste of the celebration with these recipes straight from the city.
Avién Autumn Apple
Part of Bobby Flay’s night of tacos and tequila
1.5 parts reposado tequila (recipe recommends Avién Reposado)
1 part fresh-pressed apple juice
1 part lemon juice
½-part agave nectar
Combine all ingredients in a shaker. Shake vigorously. Fine strain over fresh ice. Garnish with a cinnamon stick.
Rotini with a Spicy Shrimp Ragout Pasta
Barilla’s executive chef Lorenzo Boni’s recipe
1 box rotini (recipe recommends Barilla products)
4 tbsp. extra-virgin olive oil
1 leek, small diced
3 to 4 lb. shrimp, chopped
½ cup white wine
1 jar arrabbiata sauce
salt to taste
black pepper to taste
2 tbsp. parsley, chopped
Bring a large pot of water to a boil. In a large skillet, sauté leeks in extra-virgin olive oil for three to four minutes or until slightly browned. Add chopped shrimp and sauté for two minutes. De-glaze with white wine and reduce completely. Add sauce and season with salt and pepper. Cook pasta according to package direction. Drain and toss with sauce and parsley.
Food Network’s Sweet Potato Mash
Featured at KitchenAid’s demo table
4 sweet potatoes
3 tbsp. butter
8 sage leaves
4 scallions, chopped
salt to taste
pepper to taste
Pierce four sweet potatoes with a fork. Microwave for eight minutes. Scoop the flesh into a bowl and then mash. Brown the butter in a skillet. Then add the sage leaves and fry until crisp. Transfer to a plate. Cook the scallions with salt and pepper in the browned butter. Drizzle over the sweet potatoes. Top with the sage.
Godiva’s ‘Easy Chocolate Mousse’
1 envelope gelatin
¼ cup water
2 tbsp. butter, softened
1¼ cups milk
½ cup sugar
½ cup unsweetened cocoa powder
1 tsp. vanilla extract
1½ cups frozen whipped topping, thawed
In a small saucepan, sprinkle gelatin over cold water. Let stand for one minute. Stir over low heat until gelatin is completely dissolved. Stir in the butter until melted. In a blender or food processor, process the milk, sugar, cocoa powder and vanilla until blended. While processing, gradually add the gelatin mixture and process until blended. Pour into a bowl and then blend in whipped topping.