In light of the recent success of&nbsp;Torani Bacon syrup, we are releasing three new pork-inspired flavors as part of a&nbsp;new line of Torani Italian heritage syrups.&nbsp;&nbsp;The new flavors are Torani Mortadella, Torani Salame and Torani Prosciutto. (All made with real cane sugar).
Now you can conveniently enjoy all the meaty goodness of an Old World deli in your morning cup of Joe!
Here are three satiating recipes to get you started on your Italian flavor adventure:
Meaty Marys
6 cups tomato-vegetable juice cocktail
2 cups vodka
1/4 cup dill pickle juice
1/4 cup fresh lime juice
1/2 cup Torani Salame syrup
1&nbsp;Tbsp.&nbsp;Tabasco sauce
1&nbsp;tsp. celery salt
1/4 tsp. garlic salt
1/2 tsp. worchestershire sauce
Combine all ingredients in a pitcher and stir well.&nbsp; Pour into pint glasses&nbsp;filled with&nbsp;ice, and garnish with a celery stalk and salame skewer.&nbsp; Recipe yields 8&amp;#160;16-oz servings.
Savory French Toast
6 eggs
1/2 cup milk
1/4 cup Torani Mortadella syrup
2 tsp. dried parsley
8&nbsp;slices&nbsp;stale ciabatta bread
6 oz. mozzarella cheese
1 cup vegetable oil for frying
1 clove garlic, crushed
In a medium-sized bowl, beat together eggs, milk, Torani and parsley; set aside.
Slice the mozzarella into&nbsp;8 rounds. Make 6 sandwiches with the bread and mozzarella, dip each sandwich in egg mixture.
In a large skillet, lightly saute garlic in oil, then remove and discard garlic. Fry dipped sandwiches in the oil. When the sandwiches are browned, cut them into quarters on the diagonal and serve warm.
Melon Salad with Prosciutto Dressing
1/2 cup freshly squeezed orange juice
2 tsp. extra-virgin olive oil
1/4 cup Torani Prosciutto syrup
1&nbsp;Tbsp. grated orange zest
1/4 tsp. kosher salt
freshly ground black pepper
2 cups small cantaloupe balls
2 cups 1/2-inch diced seedless watermelon
1 ripe mango, cut into 1/4-inch dice
1/2 cup loosely packed&nbsp;basil leaves
2 large ripe avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
6 thin lime slices
Pour the orange juice and Torani&nbsp;into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the basil&nbsp;leaves.
Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.
