Giada’s New Year’s Eve cocktails and appetizers

In a medium saucepan, combine the water, hibiscus flowers, and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally, until the sugar has dissolved. Allow the mixture to cool for 25 minutes. Add the lemon juice, lime juice, and vodka.

Place the ice in a tall pitcher. Strain the hibiscus tea into the pitcher and discard the flowers. Refrigerate until ready to use.

In a large skillet, heat the oil over medium-high heat. Add the shrimp and Herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.

In a small bow, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season, to taste, with salt and pepper.

In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.

Place the flour in a small bowl. Pour the beaten egg in another small bowl and the breadcrumbs in a third small bowl. Dredge the olives in the flour. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of breadcrumbs. Coat the olives with the breadcrumbs.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don’t have a thermometer a cube of bread will brown in about 3 minutes.) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on paper towels. Cool for 5 minutes.