Tuxedo Olives Recipes

PERKY OLIVE PENGUINS

Perky Olive Penguins image

These tuxedo-clad tidbits are actually ripe olives stuffed with a subtly seasoned cream cheese filling. The adorable appetizers are dressed for success with pimiento and carrot accessories. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1 can (5-3/4 ounces) jumbo pitted ripe olives, drained
3 ounces cream cheese, softened
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
Dash pepper
Dash garlic powder
1 medium carrot, cut into 1/4-inch slices
12 small pitted ripe olives
12 toothpicks with cellophane frilled tops
1 jar (2 ounces) sliced pimientos

Steps:

Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the bag; carefully pipe mixture into jumbo olives. Set aside. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. Wrap a pimiento around neck for a scarf.

Nutrition Facts : Calories 147 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 616mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

TUXEDO OLIVES

Tuxedo Olives image

Provided by Food Network Kitchen

Time 5m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Cut cheese sticks into thin strips. Stuff inside large pitted olives. Toss with olive oil, red wine vinegar and parsley.

TODD'S OLIVES

Todd's Olives image

This recipe for an aromatic assortment of olives come to us from chef Todd English.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 4 cups

Number Of Ingredients 13

Ingredients

Grated zest of 1/2 orange
Grated zest of 1/2 lemon
2 garlic cloves, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1 to 2 tablespoons chopped fresh rosemary leaves, or 1 to 2 teaspoons dried rosemary
2 teaspoons chopped fresh oregano leaves, or heaping 1/2 teaspoon dried oregano
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon fennel seed
1/4 to 1/2 teaspoon crushed red-pepper flakes
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 cups assorted olives, such as nicoise, kalamata, picholine, alphonso, and/or Sicilian green
Extra-virgin olive oil, to cover

Steps:

In the bowl of a food processor fitted with the steel-blade attachment, place orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, salt, and pepper. Pulse until the mixture forms a chunky paste.
In a bowl, toss olives with the marinade, and cover with olive oil. Serve immediately, or place in a glass jar and store in the refrigerator for up to 1 month.

STUFFED OLIVES

Stuffed Olives image

A delicious appetizer for the holidays that is easy to make and requires no baking time!

Provided by Katherine Unger

Categories Appetizers and Snacks Vegetable Olives

Time 10m

Yield 4

Number Of Ingredients 2

Ingredients

1 (6 ounce) can large, pitted black olives
4 ounces cream cheese

Steps:

Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

Nutrition Facts : Calories 147.9 calories, Carbohydrate 3.4 g, Cholesterol 31.2 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 455.4 mg, Sugar 0.1 g

TUXEDO

Tuxedo image

The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness. One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass. To achieve a more traditional Tuxedo flavor profile, simply omit the absinthe.

Provided by Robert Simonson

Categories cocktails

Yield 1 drink

Number Of Ingredients 5

Ingredients

Absinthe, preferably St. George Absinthe Verte (optional)
2 1/2 ounces gin, preferably Greenhook
1/2 ounce manzanilla sherry
2 dashes orange bitters, preferably Regan's
Lemon twist, for garnish

Steps:

Chill a coupe glass. Rinse with absinthe, if using, then toss out excess liquid.
In a mixing glass three-quarters filled with ice, stir the gin, sherry and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 3 milligrams, Sugar 0 grams

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