This was a big week for our lounge loving selves. Whether you partied hard or relaxed to the max this week for Canada Day, or are planning to do so for tomorrow’s July 4th celebrations, we know one thing for certain. Alcohol is part of the party.
And so, dear Fatties, it is with these celebrations and the spirit of summer in mind we bring you some of our favourite ways to cook with booze.
Last week we encouraged you to make your own freezies. This week we’re upping the ante. Survive your holiday sweat fest with booze infused freezies and snow cones/shaved ice. Homemade of course.
What’s the best part of Canada Day, or tomorrow’s July 4th celebration? For us it’s sitting outside and getting messy with some delicious food. Try Beer Steamed Crab or Lobster. If you like seafood this will take you to the next level. And don’t forget, corn on the cob is always the perfect compliment to seafood. Finger lickin’ good.
This Mint Julep Chocolate Flake Ice Cream may not be the easiest recipe but when you’re licking your bowl clean, we’re confident the need for a candy thermometer will be forgotten.
Champagne Soaked Berries and Cream are a perfect end to the night. As the fireworks are sparkling before your eyes, pop a champagne infused raspberry into your mouth to make your taste buds sparkle too. That was lame but the idea is good.
Try your hand at making donuts. Believe it or not this Margarita Cake Donut with Tequila Glaze is surprisingly simple. Plus, it’ll be a light but yummy end to your meal. Light, fresh flavours are key if you’re like us and enjoy multiple desserts in one go.
Whether you celebrated Canada Day, July 4th or are just celebrating summer, we encourage you to enjoy booze infusing. As First We Feast says, “Let the summer of ambitious drunkenness begin.”
All good chefs taste their work so don’t forget to take a few swigs as you go.