• Ingredients: 19
  • Serves: 12

Olive and anchovy stuffed eggs with garnish: black olive slivers and chopped parsley leaves.


  • Garnish: Black olive slivers and chopped parsley leaves

For Boysenberry Ice Cream:

For Grand Marnier Ice Cream:

  • 2 tbsps. Grand Marnier or other orange liqueur

For dipping:

  • 5 walnut halves
  • Unsweetened cocoa powder

For the macadamia nut praline

  • 2 cups sugar for garnish if desired

Ingredient tips

  • • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It’s sold at some supermarkets and at specialty foods stores and Italian markets.
  • • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won’t release as much juice as frozen ones.

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste.
  2. Step 2 Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it.