boozy

Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties

Oxtail stew with dumplings

tbsp plain flour

oxtail, jointed and

tbsp sunflower oil,

onions, chopped

carrots,

celery sticks,

garlic cloves, chopped

tomato purée

bay leaves and thyme sprigs,

full-bodied red wine

beef stock cube

self-raising flour

basil

butter

olive oil,

Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.

To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it&rsquo;s the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.

To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.

You will taste the whiskey in this cake! It's not just an accent flavor, it's the star of the show. The glaze on this cake is not shy with the liquor, so you get honey-kissed, whiskey flavor in every bite.

Honey-Kissed Irish Whiskey Cake

eggs,

(1.5 oz, 40 grams) vegetable oil

vanilla extract

lemon,

(4 ounces, 112 grams) honey

(8 oz, 250 milliliters) buttermilk, divided

(11.25 oz, 315 grams) cake flour

(8 oz, 225 grams) granulated sugar

baking powder

table salt

(6 oz, 170 grams) unsalted butter, room temperature, cut into 1" chunks

(4 oz, 110 grams) unsalted butter

(2 oz, 60 ml) water

(4 oz, 112 grams) sugar

(6 ounces, 168 grams) honey

salt

Preheat the oven to 350°F. Generously butter and...

Preheat the oven to 350°F. Generously butter and flour a 12 cup Bundt pan or spray with baking spray.

In a small bowl, whisk together the eggs,...

In a small bowl, whisk together the eggs, yolks, oil, vanilla, lemon zest, honey and 1/2 of the buttermilk, set aside. Sift the flour, sugar, baking powder and salt into a mixer bowl. Mix on low speed to combine the dry ingredients.

Toss the chunks of butter into the flour...

Toss the chunks of butter into the flour mixture and add the remaining buttermilk. Mix on medium high for 2-3 minutes to aerate the batter. Scrape the bowl and the beater. With the mixer running, add the egg mix in 3 batches, scraping the bowl between each addition.

Pour the batter into the prepared pan. Bake...

Pour the batter into the prepared pan. Bake until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean, about 40 minutes.

While the cake bakes, make the glaze. Put...

While the cake bakes, make the glaze. Put the butter, water, sugar and honey in a small saucepan. Bring the mixture to a boil, reduce to a simmer and cook 5 minutes, stirring constantly. Remove the pot from heat and stir in the whiskey.

As soon as the cake comes out of...

As soon as the cake comes out of the oven and while it's still in the pan, generously brush the cake with some of the glaze. Cool in the pan for 15 minutes to allow the glaze to absorb and for the cake to set. Turn the cake out onto a clean baking sheet.

 Brush the entire top and sides of the...

 Brush the entire top and sides of the cake with glaze, allow the glaze to absorb and repeat brushing until all the glaze is used up. Any glaze that drips onto the pan can be picked up with the brush and brushed back onto the cake.

Allow the cake to cool completely. Wrap in...

Allow the cake to cool completely. Wrap in plastic wrap and set aside for 1 day to allow the flavors to develop.

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

French Apple Cake

(1/2 cup) unsalted butter,

granulated sugar,

eggs

dark rum

baking apples, peeled,

Confectioners' sugar (optional), for decorating cake

Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again. 

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions:  The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

This Beach Bucket Cocktail is the ultimate summer drink filled to the brim in a massive sand bucket giving you all the beachy vibes!

Beach Bucket Cocktail

oz Malibu Rum

oz Vodka

oz Orange Juice

oz Pineapple Juice

oz Cherry Juice

oz Hawaiian Punch

Sprite

Smirnoff Ice, Red White & Berry

Fruit

Sand Bucket

Straw

Drink Umbrella

Fill sand bucket with ice. Measure out ingredients...

Fill sand bucket with ice. Measure out ingredients and add all to bucket except for Smirnoff Ice Red, White & Berry and fruit. Mix well with a spoon.

Garnish the drink with fresh or frozen fruit....

Garnish the drink with fresh or frozen fruit. Take the cap off the bottle of Smirnoff Ice Red, White & Berry and turn it over in the bucket. Add a straw and cocktail umbrella pick. Enjoy!

French 77

oz gin

lemon juice

oz St. Germain

Sparkling wine, to top

Spiked with Baileys Irish Cream, these chocolate brownies with a swirl of tangy cheesecake are out of this world.

Baileys Cheesecake-Marbled Brownies

cream cheese,

sugar

Baileys Irish Cream

all purpose flour

unsalted butter

bittersweet or semisweet chocolate, finely chopped

brown sugar

all purpose flour, spooned into measuring cup and leveled-off with a knife

natural unsweetened cocoa powder

Preheat the oven to 350°F. Grease an 8-inch baking pan with butter or nonstick cooking spray.

In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys and flour until smooth.  Set aside.

In a medium bowl, melt the butter in the microwave, about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. (If bits of chocolate remain, place the mixture back in the microwave for 20 seconds.)

In the  bowl of an electric mixer, beat the eggs, granulated sugar, brown sugar, vanilla, Baileys and salt on medium speed until smooth. Add the chocolate/butter mixture and beat until well incorporated. Add the flour and cocoa powder and mix on low until just combined. Do not overmix.

Transfer 1/2 cup of the brownie batter to a small microwave-safe bowl (it's fine to use the same bowl you melted the butter and chocolate in). Spread the remaining brownie batter in the prepared pan. Spread the cheesecake batter evenly over the brownie batter. Microwave the reserved 1/2 cup of brownie batter until warm and pourable, 15-20 seconds. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops). Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Don't overdo the marbling or the batters will get muddled.

Bake until puffed, set in the center and just starting to brown around the edges, 40-45 minutes. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit. (The brownies may also be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking.)

Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

A classic French dish, steak au poivre is a pan-seared filet mignon with a crunchy peppercorn crust and rich Cognac sauce. 

Steak au Poivre

filet mignons

kosher salt

peppercorns

vegetable oil

shallot

Cognac or other brandy

heavy cream

Dijon mustard

Pat the steaks dry and, if they are thick, gently press them down so that they are about 1-1/2 inches thick. Season the steaks all over with the salt.

Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.

In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.

Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.

Store-bought rotisserie chicken and puff pastry make these individual chicken pot pies easy to prepare.

Chicken Pot Pie

yellow onion, diced

garlic, roughly chopped

celery,

pearl onions (no need to defrost)

carrots, sliced into ¼-inch rounds

all-purpose flour, plus more for rolling the pastry

chicken broth

Cognac

white pepper

thyme

chicken

peas (no need to defrost)

NOTE: For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package. 

Line a baking sheet with aluminum foil for easy clean-up.

Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.

Preheat the oven to 425°F and set an oven rack to the center position.

To make the filling: In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point. That's okay - the cognac will cook off in the oven.)

Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.

Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash.

Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.

MAKE AHEAD: The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.  

Note:  Nutritional information calculated using 1 package of puff pastry and 3 1/2 cups of chicken.

Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta.

Coq au Vin

olive oil, divided

pancetta (or bacon)

Salt

black pepper

yellow onion, roughly chopped

garlic cloves, roughly chopped

red wine,

tomato paste

balsamic vinegar

thyme leaves (or 1 teaspoon dried)

bay leaf

mushrooms

unsalted butter, softened

all-purpose flour

Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.

Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.

Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.

Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.

While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.

Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.

Using a slotted spoon, transfer the cooked chicken to a plate. 

Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf. 

Using a fork and knife, pull the skin off of the chicken and discard. 

Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.

Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)

Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat. 

The high-heat method is my favorite way to roast turkey. The bird cooks quickly and emerges from the oven juicy and crisp-skinned.

Easy High-Heat Roast Turkey With Gravy

turkey (11 to 14 lbs)

olive oil

yellow onion, from 1 large yellow onion

heavy cream, optional

herbs

x 16 x 3-inch heavy stainless-steel roasting pan

V-shaped roasting rack

Leave-in digital meat thermometer,

Before cooking, be sure that your oven is VERY clean to prevent smoking. Preheat the oven to 450°F and set an oven rack in the lowest position.

Remove and discard truss that holds turkey legs together. Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock.

Rinse the turkey inside and out with warm water. Pat dry with paper towels. Place a V-shaped rack in a 13 x 16 x 3-inch heavy stainless-steel roasting pan. (Do not use a dark roasting pan or a disposable aluminum pan.) Rub the turkey skin all over with the olive oil and sprinkle with the salt and pepper. Set the bird breast-side-up on the rack. Pull the wings away from the body, then firmly twist them to push the wing tips under the bird. Using aluminum foil, form caps over the tips of the end of each drumstick. (Do not tie the legs together, add stuffing, or close the body cavity.)

Insert a digital leave-in meat thermometer near the center of the breast through the thickest part until the tip touches the bone.

Turn on your exhaust fan and crack a kitchen window. Place the turkey in the oven and roast, without basting, until the thermometer reaches 160°F, 1 to 1-1/2 hours. If your oven has hot spots, rotate the pan halfway through cooking to assure even browning. (If at any point your kitchen gets unbearably smoky or the fat is spitting, pour a cup of tepid water in the roasting pan. Just keep in mind that the liquid will create steam in the oven, so the skin won't be quite as crispy.)

Remove the pan from the oven. Using clean oven mitts (that you don't mind getting dirty), carefully tilt the turkey so that the juices from the cavity run into the roasting pan. Transfer the turkey to a platter or cutting board (do not clean the roasting pan), tent the turkey with foil, and let it rest for 20 to 30 minutes. This will allow the internal temperature to reach at least 165°F (the USDA safe-cooking temperature for turkey) and the juices to settle.  

While the turkey rests, make the gravy: Place the roasting pan on a burner on your stove. (Be very careful handling the pan; it's easy to forget that it's hot.) Skim away any excess fat or solids that have accumulated in the pan. Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside.

In a medium sauce pan, melt the butter over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes. Do not brown. Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey dripping-chicken broth mixture and Cognac and cook, uncovered, stirring occasionally, for about 5 minutes or until thickened. Stir in the cream (if using) and chopped herbs. Taste and adjust seasoning with salt and pepper, if necessary. Transfer to a gravy bowl.

<a style="background-color: #ffffff;" href="http://www.seriouseats.com/2012/11/how-to-carve-a-turkey-thanksgiving-slideshow.html#show-284847" target="_blank" rel="noopener">Carve</a> the turkey and serve with the gravy on the side.

Make-Ahead Instructions: If you don't mind losing the crispy skin, the turkey can be roasted and carved ahead of time. Pour a thin layer of the gravy into an ovenproof serving platter. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop.

Also known as "margarita chicken," this tequila lime chicken is loaded with bright Southwestern flavor.

Top 34 boozy recipes from across the web

The most viewed boozy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oxtail stew with dumplings

Honey-Kissed Irish Whiskey Cake

French Apple Cake

Beach Bucket Cocktail

French 77

Baileys Cheesecake-Marbled Brownies

Steak au Poivre

Chicken Pot Pie

Coq au Vin

Easy High-Heat Roast Turkey With Gr...

Grilled Tequila Lime Chicken

Ricotta Cheesecake with Fresh Raspb...

Penne alla Vodka

Pomegranate Sangria

Baileys Chocolate Truffles

Raspberry & Cream Parfaits

Rum Cake

Caramel Flan

Broiled Asian-Style Flat Iron Steak

French Onion Soup

Honey & Spice Cake

Sparkling White Sangria

Banana upside-down cake with Bundy ...

Bread Pudding

Festive fruit & nut cake

Irish Cream Tiramisu

Baked Apple French Toast

Nigella Lawson's Dense Chocolate Lo...

Nigella Lawson's Dense Chocolate Lo...

Rice Pudding

Piña Coladas

Harry Potter Boozy Butterbeer

Christmas red cabbage

Savory Pork Hand Pies with Flaky Pa...

Top 34 boozy recipes from across the web

The most viewed boozy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oxtail stew with dumplings

Honey-Kissed Irish Whiskey Cake

French Apple Cake

Beach Bucket Cocktail

French 77

Baileys Cheesecake-Marbled Brownies

Steak au Poivre

Chicken Pot Pie

Coq au Vin

Easy High-Heat Roast Turkey With Gr...

Grilled Tequila Lime Chicken

Ricotta Cheesecake with Fresh Raspb...

Penne alla Vodka

Pomegranate Sangria

Baileys Chocolate Truffles

Raspberry & Cream Parfaits

Rum Cake

Caramel Flan

Broiled Asian-Style Flat Iron Steak

French Onion Soup

Honey & Spice Cake

Sparkling White Sangria

Banana upside-down cake with Bundy ...

Bread Pudding

Festive fruit & nut cake

Irish Cream Tiramisu

Baked Apple French Toast

Nigella Lawson's Dense Chocolate Lo...

Nigella Lawson's Dense Chocolate Lo...

Rice Pudding

Piña Coladas

Harry Potter Boozy Butterbeer

Christmas red cabbage

Savory Pork Hand Pies with Flaky Pa...

The most viewed boozy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine