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Boozy Olives Recipe

Boozy Olives Recipe

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The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.


  • 20 each red and green Cerignola olives
  • 6 3x1' strips lemon zest (yellow part only)
  • 2 tablespoons fresh lime juice

Recipe Preparation

  • Combine all ingredients and 1 cup water in a large jar. Cover; shake well and chill for at least 2 hours. Divide among smaller jars. DO AHEAD: Keep chilled for up to 2 weeks.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One olive contains: Calories (kcal) 23.0 %Calories from Fat 39.1 Fat (g) 1.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 0.6 Dietary Fiber (g) 0.0 Total Sugars (g) 0.0 Net Carbs (g) 0.6 Protein (g) 0.0 Sodium (mg) 110.1Reviews Section

Homemade Aged Boozy Eggnog

Just when you thought you couldn&rsquot improve on Homemade Eggnog &ndash there&rsquos &ldquoAged&rdquo Boozy Eggnog! The flavors of bourbon, brandy, dark rum, and heavy cream evolve over time and become richly complex. This festive holiday cocktail is a dessert-like milkshake for adults. What a great way to &ldquokick&rdquo off your Christmas party this year. Or bottle this luxurious libation and give as a homemade gift for friends this season.

Eggnog &ndash you either LOVE IT or HATE IT. There seems to be no in-between conclusion on the matter. This recipe is a &ldquoheavy drink&rdquo not just because of the alcohol but literally, the cream and egg yolks give it a weighty mouthfeel, which I really appreciate. I don&rsquot do wimpy when it comes to eggnog.

If you&rsquore like me, I forever associate eggnog with festivities of Thanksgiving and Christmas. And personally, I think eggnog is the quintessential drink of the season. So &hellip if you want to bring the &ldquoparty&rdquo to any holiday get-together, this is the ONE to bring.

Using Pasteurized eggs in Eggnog for Safety

As the name implies, eggs are the starting point of this whole &ldquoeggnog&rdquo process. And if you are wondering how safe &ldquoraw&rdquo eggs are in this recipe, you can put your fears to rest by using a pasteurizing process. This is the safest way when making eggnog at home. It&rsquos a very easy process but takes a little bit of patient watching.

Pasteurized eggs are eggs that have been cooked briefly in their shells and submerged into an ice water bath, which helps eliminate concerns for bacteria. Here are some tips on how to accomplish this.

  1. Start with room temperature eggs. Take the eggs out of the refrigerator and let sit for about 30 minutes. Also, it&rsquos best to use fresh eggs and make sure there are no cracks in the shells.
  2. Place the eggs in a large saucepan filled with water. Turn the heat on and submerge the tip of a digital thermometer into the water. Slowly heat the water to a temperature of 140°F (no more than 142°F). Keep the water at that temperature for three minutes. Reduce the heat or remove the pan from the stovetop if the temperature begins to rise above that. If you&rsquore using extra-large or jumbo size eggs, keep them in the water for five minutes.
  3. With a slotted spoon, immediately remove the eggs from the water and place them in a bowl of ice water to stop the cooking process.
  4. You can read more about pasteurizing eggs on this site from WikiHow.

Once you have pasteurized your eggs, you&rsquore ready now to begin your Homemade Boozy Eggnog.

Separating the Yolks from the Whites

Since you are separating a dozen egg yolks from the whites, it takes some time to get through this process. One of the best purchases you can make for your kitchen is a wire egg separator. It costs very little and will make your life so much easier when you&rsquore working through this eggnog recipe.

Use three bowls. A large mixing bowl that you will combine all the eggnog ingredients into and two smaller ones. Crack one egg into the egg separator and let the egg whites flow through the wire circles into one of the small bowls. Flip the egg yolk into the large mixing bowl.

Transfer the whites one at a time into a third bowl as you are separating them. This will ensure the whites are free from any broken yolks that occur during the process. Therefore you&rsquod only waste one egg white instead of the whole batch. Which, there are a ton of recipes that call for only egg whites ie. angel food cakes, homemade marshmallows, souffles, royal icing, meringue, etc. Btw &ndash egg whites can be refrigerated up to one week. Here&rsquos a great site for using up those extra egg whites &ndash Serious Eats.

Combining all the Ingredients for the Homemade Aged Eggnog

It&rsquos smooth sailing from here on out with this recipe. Add sugar to the egg yolks and whisk them together until they are completely blended and creamy. Add all the other ingredients, milk, cream, alcohol, vanilla and spices. Stir it all together and transfer this boozy concoction into a gallon glass jar with a tight-sealing lid, and you&rsquove just created &ldquohappy&rdquo in a jar.

Because of the pasteurization of the eggs, you could drink it right away. But for the true magic to happen, let it sit in the refrigerator for at least three weeks. All of these flavors begin to meld together over time into this festive cocktail which is rich and creamy with depth like you wouldn&rsquot believe.

I had a friend share an aged eggnog recipe from Michael Ruhlman with me a few years back. I&rsquove added some pure vanilla and spices but it is basically the same recipe. According to Michael Ruhlman, you can actually keep this in the refrigerator for up to one year and even more. The most I&rsquove let it sit before consuming is three months. But I must say, the flavors at that stage were already fantastic.

Homemade Aged Eggnog as Gifts

In the last few years, it has become a tradition for me to make batches of eggnog and bottle them in order to give to friends and clients as homemade Christmas gifts. I&rsquove combined them with a 30-year tradition of making Pumpkin Cake Rolls. You would not believe the expectation and delight on people&rsquos faces when we show up with these two &ldquomade with love&rdquo gifts every year.

Serve the Eggnog with Homemade Whipped Cream and Fresh Nutmeg

If I&rsquom having friends over for a Christmas get-together, or any other holiday party, one of my favorite drinks to serve is this Homemade Aged Boozy Eggnog recipe. It&rsquos always a hit. But to top it off with more delicious delight, I add homemade whipped cream on top, sprinkle it with fresh nutmeg and garnish it with a couple of cinnamon sticks. It&rsquos so beautiful and always receives &ldquoooooh&rsquos&rdquo and &ldquoAhhhhh&rsquos.&rdquo

Homemade Whipped Cream is one of the easiest things to &ldquowhip&rdquo up and is so much better than any store-bought whipped topping in the freezer section of your grocery store. Here are a few tips in making sweetened whipped cream.

  1. Start with a cold glass or metal bowl, cold hand beaters and cold heavy cream. Put the bowl and beaters in your freezer for about 20 minutes.
  2. Beat the cream until it forms soft peaks and then sprinkle in granulated sugar. Continue to beat until the peaks become nice and firm. Don&rsquot overbeat or it will become lumpy and butter-like.
  3. One cup of cream will make about two cups of whipped cream.
  4. The amount of sugar is purely according to your tastebuds. I like to taste the sugar, so I tend to use more sugar than most. You should start with about 1/8 cup and taste as you go.
  5. The whipped cream can be made ahead of time which helps tremendously when serving a larger group. I use an icing bag and pipe it onto the eggnog itself. Or you can just spoon it on top as well.

I don&rsquot think you can find a more festive cocktail tradition for the holiday season than this Homemade Aged Boozy Eggnog. And because this particular recipe has a good amount of alcohol, it can be quite dangerous. So, my advice, proceed with caution!

But I must say, it is one of the best homemade eggnogs I&rsquove ever had. The density, the depth of flavors, the weightiness of the cream and eggs, all of it makes for a delectable drink that is sure to please your party guests and have them asking for the recipe. Then you can send them here &ndash lol.

Boozy Birthday Cake Shots

Happy St. Patty’s Day to you! So this won’t be the longest post I’ve ever written, or the most Irish (aside from the fact that I really am 25% Irish) for that matter, but I wanted you to know that I’m here (bearing sprinkly booze), and I’m back in action. Over the past few months I’ve been working on some projects that are sort of behind-the-scenes (and I hope to soon share), and it’s meant less frequent blog posts, so thanks for being patient with me. I’m happy to say that I’m almost caught up and ready for a new phase!

I wanted to share this boozy delight with you to get the weekend off to the right start, because it’s just too much fun not to. Remember I mentioned in my last post, that some girlfriends and I had some fun with Birthday Cake Shots a recent birthday get-together? I discovered cake shots after perusing the Pinnacle vodka site while I was planning cakey drinks to make at the party, and there was no way I was letting that go. I probably don’t have to tell you that bringing out cake vodka, whipped cream, sprinkles and more during a birthday party (or anytime) will definitely elicit some serious party-goer enthusiasm.

Even though I’m not a frequent alcohol drinker, discovering cake flavoured vodka has been a pretty life-changing experience. I suddenly find myself randomly texting friends & family when I discover a new cake martini variation and googling things like “cake shooter recipes.” And I may or may not have started to carry sprinkles in my evening bag. Oh wait, I was already doing that.

Too. Much. Cakey. Sprinkly. Boozy. Fun.

Here’s the recipe for the cake shots I made, as well as a handful of boozy treat links from some blogging friends (below):


Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients.

Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside. Cover and put in the fridge. Leave for at least six hours, but preferably overnight.

For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic.

Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside.

In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 minutes, or until the onion has softened and lightly coloured. Stir in the tomato purée. Add the beef to the casserole and stir to coat.

Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni.

Bring to the boil and simmer until the volume of liquid has reduced by around a third.

Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours.

If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top.

Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice.

Recipe Tips

Traditionally, a sticky paste (pâte à luter) is used to seal the casserole: mix 100g/3½oz plain flour and one free-range egg white with just enough water to create a fairly sticky paste. Use this to coat the rim of the casserole, then place the lid on top. This will create a seal that you can leave in place for the duration of the slow cooking. You will have to break the seal once the three hours of cooking is up.


  • 1 packet of trifle sponges or fingers
  • 2–3 tbsp raspberry jam
  • 100ml sweet sherry or marsala
  • 150g amaretti biscuits
  • 500g raspberries
  • 1 large pot of custard
  • 50g toasted flaked almonds


  • 50ml sweet sherry or marsala
  • 1 tbsp brandy (optional)
  • zest of 1 lemon, plus extra to garnish
  • 2 tbsp caster sugar
  • 400ml whipping cream

Bourbon-Soaked Cherries

This post may contain affiliate links. Please read my disclosure policy.

One of the many things I’ve loved about dating Barclay this year has actually been double-dating with Barclay this year.

I know it may sound cheesy. But during all of my single-girl years, one of the things I always felt like I missed out on and soooo looked forward to someday was being able to go out with couple-friends as a couple. Everything from grabbing a bite to eat together, to going on trips together, to someday maybe even hanging out while having little ones play at our feet together always sounded so dang fun. And now that we get to do that regularly — well, minus the little ones of our own, obvs ) — I’m not taking a second of it for granted. Love double-dating.

Without a doubt, one of our favorite couples to hang out with are our friends, Lindsey and Will. Barclay and I actually each knew them independently before we got together. And Lindsay will forever and always hold a special place in our hearts, since she was the first of our three conspiring matchmakers to suggest that Barclay and I should meet. ♥ But together, these two (and their sweet girl, little Lincoln) are hands-down some of our favorite people to spend time with. I mean, what’s not to love? They are equally as obsessed as we are with good Mexican food (and making their own killer margaritas), they also love entertaining and live music and traveling galore, they’re super-supportive and encouraging and ask good questions about how things are going with Barc and I (“fun secrets”, as Lindsay likes to call them), and really, they’re just so easy and fun to be around and feel like family. We love ’em!

That said, one more thing I love about them is that I can almost always count on Lindsey or Will to throw out a new recipe idea for the blog whenever we hang out. And sure enough, over Mexican food a few weeks ago, the conversation turned to making homemade brandied cherries.

I had mentioned how I was trying to make my way through the end of an enormous (surprise!) shipment of fresh cherries that I had just received in the mail. And Lindsey and Will both immediately piped up and said that I had to try their recipe for brandied cherries. The idea sounded great, especially since my favorite cocktail cherries are so dang expensive to buy. So I rounded up the ingredients, and got ready to make them. Although I didn’t have any brandy, so I decided to try swapping in some bourbon in place of brandy.

And oh my goodness, they weren’t kidding.

These cherries are delicious.

And even better? They’re so dang easy to make.

Just gather a bunch of fresh cherries, which are conveniently in-season right now, and go to town pitting them. (Which — PSA — if you love cherries and don’t already own one of these cherry pitters, I can’t recommend buying one enough. I’m generally opposed to single-use gadgets, but this one is freaking brilliant. And that’s an affiliate link.)

Place your cherries in a clean mason jar or two. Then on the stove, bring some water, honey, vanilla, nutmeg, a cinnamon stick, and a large orange peel to a simmer over medium-high heat until the honey has dissolved. Reduce the heat and let it simmer for awhile for those flavors to meld. Then remove from the heat and stir in the bourbon. Mmmmm.

Pour the mixture over the cherries, and let the jars rest for awhile until they cool to room temp. Then place them in the refrigerator for at least a few days before using.

Then these delicious, naturally-sweetened, bourbon soaked cherries will be yours to enjoy for a few months to come. Use them to top a good Manhattan, a classic Old Fashioned, a French 75, you name it.

I love them because they’re naturally sweetened with honey (and sweet but not too sweet), made with natural ingredients (and zero food dyes, as opposed to common maraschino cherries), and they pack a great bourbon kick that tastes great with just about any cocktail. So if you love good cocktails, grab some fresh cherries while they’re still in season and make a batch! They’d be perfect for an easy date night “in”, or even a double-date night “in”. ♥

How Do You Make A S&rsquomores Martini?

Start out by riming the martini glass. Dip the rim in chocolate syrup and then roll it around in crushed graham crackers. Set that aside while you make the martini and the garnish.

Add S&rsquomores vodka (yes they really do have that) RumChata, chocolate syrup and heavy cream in a cocktail shaker with ice. Shake well and strain into the rimmed martini glass.

Now it&rsquos time for those marshmallows! You can either use your open fire source of choice or a kitchen torch. We have a gas range in our kitchen so we have even used that to toast our marshmallows! Place the skewer of marshmallows across the rim of the martini and drizzle with chocolate syrup and then sprinkle crushed graham crackers on top.

For an extra cool presentation you can use your kitchen torch and torch the marshmallows once more right before serving so that they are actually on fire when you serve it! Obviously, be careful boys and girls, we don&rsquot want any boozy mishaps!

Since our kids love s&rsquomores so much, we even make a virgin S&rsquomores Martini for them! Basically just chocolate milk for the drink and then all the garnish!

Slow-cooked rabbit stew

Discover the true taste of autumn with a bowl of rich, dark, boozy rabbit casserole.

This competition is now closed

Published: November 1st, 2020 at 10:00 am

After a long walk in the autumn countryside, this rich, boozy stew – brought to you by BBC Good Food – will warm you from the inside out.


  • Prunes 140g
  • Brandy 50ml
  • Soft brown sugar 50g
  • Rabbits 2, jointed
  • Plain flour for dusting
  • Vegetable oil 1 tbsp
  • Smoked streaky bacon 3 rashers, sliced into thin strip
  • Carrots 2, chopped
  • Onion 1, chopped
  • Celery sticks 2, chopped
  • Garlic clove 1, crushed
  • Thyme sprigs 2
  • Bay leaf 1
  • Red wine 150ml, the best you can afford
  • Chicken stock 250ml
  • Parsley chopped, to serve
  • Wild rice to serve


Heat oven to 150ºC/gas mark 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.

Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for five minutes until it starts to colour.

Pour the red wine over the bacon and vegetables, scraping all the goodness off the bottom of the dish. Add the chicken stock, golden rabbit and boozy prunes to the mix, then cover and cook for two hours, stirring from time to time until the rabbit is tender. Serve the slow-cooked rabbit stew with a garnish of parsley and wild rice on the side.

How To Make Tiramisu Pudding Shots

STEP ONE – In a bowl, beat together pudding mix, milk, coffee, and Kahlua Liqueur until combined with an electric mixer until combined. Slowly fold in whipped topping. Set the pudding aside.

STEP TWO – In a second bowl, beat together white chocolate pudding, milk, and vodka. Fold in whipped topping.

STEP THREE – Place the pudding in separate zip-top baggies and snip one corner. Carefully pipe the chocolate pudding into 12 1.2 oz shot glasses. Top with white chocolate pudding. Garnish with shaved chocolate and Pirouette Cookie halves. Refrigerate until ready to serve or at least one hour.

An original tiramisu may be one food you didn’t know had caffeine in it, but this recipe is a fresh and fruity combination with an alcoholic twist.

When hosting or just having a party for one, it’s integral to have the best cocktails for sipping and the best desserts for sweet snacking. So why not combine them? These sweet treats include ingredients from your favorite cocktails for a little booze-infused fun.

Novavax COVID-19 vaccine more than 90% effective in U.S. trial

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