Salutations and Hello!

Welcome to my brand new blog that mixes three of my favorite things: food, alcohol, and dinner parties!

To be more specific, this blog marries my love of soaking gooey cheese in liqueurs and topping them with delicious foods stuff and feeding it to my friends so that I can hear them ooo and ahh at what a great cook I am.

This is a very specialized food blog. The whole thing is literally just different brie and booze recipes that I’ve created/found on Pinterest.

You might ask, “Corinne, why?”.

The answer? Because, it’s DELICIOUS, easy, and because I want to.

So, what can you expect from continuing to read this blog? I am going to teach you first how to create the greatest appetizer EVER.

I’m also going to teach you how to make your own liqueurs, bitters, jams, chutneys, AND give you other great entertaining tricks- like how to graciously prevent Cards Against Humanity from being played in your home because you know that your friend’s friend (the one you were too nice to not invite) is probably ACTUALLY awful.

For example.

Make no mistake, these recipes are not healthy. Not even sorta. That is not what this is about. EB3 is for showing off your sweet dinner party skillz to your other 30 year old (and older, probably gay) friends.

I want you to embrace your inner Martha Stewart and show everyone you know that you at least have the general appearance of having your shit together. And what says “my shit is all the way together” more than a wheel of brie soaked in booze?

Nothing.

Here’s how it’s going to work. Every week, I’ll present a new recipe. Each recipe will have an easy version of how to put the cheese together with store bought ingredients.

Then there will be the DIY sections where I teach you how to make some of the ingredients yourself- namely the liqueurs. I include the DIY section so that you can level up your bragging rights to your friends and family.

I’m going to start with more simple recipes and slowly include more complicated and inventive ones.

Note: For this blog, I’m going to be using brie because the alliteration for the title is as delicious as the cheese- but any gooey cheese will do. Sometimes, I like to switch it up with camembert. Because I’m a goddamn culinary rebel.

So have fun with this! I promise, all of my recipes are super legit. I've tried them all on many a food and beverage snobs and have gotten a resounding "hmmm...yes, the complexity of flavors are nicely balanced".

Enjoy!