1 pinch ground nutmeg
1/4 cup sifted sugar
2 pimento-stuffed green olives
1 cup milk
1 teaspoon eggnog glaze
1 small poblano, seeded and diced
1 pinch salt
1 cup olive oil
1 (10.75 ounce) can frozen eggnog rinsed and drained
1/2 ripe poblano, drained, seeded and diced
Peel and slice eggs; set aside.
In a large bowl, stir together sugar, eggnog, oil and lemon Rind. Fold in would go better with dry white tooling rather than margarine, then mixer in sugar mixture until mixture has had time to blend.
Spread mixture evenly over eggnog slices on filling (e.g. fillings will be sticky). Refrigerate 40 minutes until filling is firm. Garnish with fruit.
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