Easter has passed and the bunny has come and gone, but the candy remains. You may have some leftovers, or you may—in your infinite wisdom—have hit up the clearance aisle to stock up on peanut butter eggs and hollow chocolate rabbits. Either way, here are some of the most delicious things you can do with your sweet haul besides just eating it.
It starts the usual way sauces do—sauté onion and garlic, add some chile flakes, then booze, then tomatoes, but then it swerves off course. Here’s the secret to its success: You take this perfectly adequate sauce and roast it in the oven for an hour and a half.
I sometimes start my sauce by caramelizing my tomato paste in olive oil over the heat, then deglazing that with about 1/4 bottle of red wine. The sweet caramelized tomato paste/wine combo makes things really punchy in the end, even through a long simmer.
If you’re worried about getting boozy in front of your fiancée’s parents over the holidays, it’s not just the eggnog you should be watching.
As it turns out, many popular foods prepared with wine or liquor never have the alcohol completely cooked out. New Scientist deputy editor Graham Lawton tried it out for himself by eating several dishes sautéed, flambéed, or baked with booze. After each plate he consumed (an appetizer, a main course, and a dessert), Lawton measured his blood alcohol content.