Showing posts with label deviled eggs. Show all posts
Showing posts with label deviled eggs. Show all posts

Monday, October 31, 2016

Whoooo. Who?



I wish I were this clever. I spotted these little guys on Pinterest (by Jenn Erickson) and tried to recreate them. We had a family brunch and they were (dare I say it?) a hoot! In fact, one person declared that the owls were mighty tasty!

I love several things about these.

1. You probably have everything at home.
2. They're healthier than chocolate.
3. They're very forgiving to make and quite cute.

Owl Ingredients:

eggs
ice
mayonnaise
yellow mustard
salt
black olives
a slice of red pepper (optional, see instructions)
baby spinach leaves

Hard boil the eggs. Place eggs in enough water to cover them plus an inch, cover, and bring to a boil. Turn off the heat but leave the cover on and the pot on the burner. Set the timer for 18 minutes. When done, pour out the water, flush with cold water, and shock by adding ice cubes.

(Note: older eggs peel better than fresh ones. If you have farm fresh eggs, plan ahead and leave them in the fridge a couple of weeks to age first.)

Peel the eggs and slice in half. Place the yolks in a food processor with mayonnaise and mustard. Pulse until blended and taste. Add salt and adjust the mayo and mustard to your liking. Pulse again.

I used a disposable pastry bag and a large tip to fill the eggs. I would recommend using a medium tip. I tried to make the "feathers" by dragging fork tines through the filling. Don't do that! Bad idea. Fill the egg, then draw the tip down the middle and along each side. Add yellow dots for the eyes.

Slice olives. Place rounds at the top on each yellow dot for eyes. Cut slices into small bits for pupils.

Cut the red peppers in very small triangles. Place under the eyes as beaks. Note that I made one with an olive beak in case you don't happen to have a red pepper. He looks just as cute.

Cut baby spinach leaves in half and place them on the sides as wings.


Red beak or black beak?

Add spinach leaf wings.

Whoooo?

Coming February 7th!


Wednesday, March 27, 2013

The Devil in the Details


EASTER AND PASSOVER

Religion, faith, belief. These are personal to everyone. I wouldn’t even consider addressing those in a blog post.

However, traditions. Do you have them? I’m Christian and I married a Jewish man. It was an interesting dilemma raising a child who wanted all the “fun” things of the combined religions. We celebrate Christmas, but we light the candles for Hanukkah.

We don’t have an Easter dinner, but I go to church, and then we have an Easter brunch.  Until our son was grown, we always had an Easter egg hunt. And on Passover, if we did a Seder (which was never the long version), we hid the afikoman.

A few terms you might like to know:

Matzah, [matzoh, matzo] or “the poor man’s bread,” is bread that hasn’t risen, made from a simple dough. When the Exodus happened, and the oppressed Jews left Egypt, they relied on faith to carry them through. They didn’t have time to make leavened bread.  By eating matzah, they bring faith, healing, and humility into their personal lives.

Finding of the afikoman: In the Seder, the matzah was set aside to be eaten as dessert, or the afikoman. In many families, the head of the household will hide the afikoman. The children seek for it and win money or candy when they do.

Fun fact about Easter: Why an Easter egg hunt?  The egg was a symbol of rebirth in Pagan religions, and Christians it as a symbol of the rebirth of man.  The egg was likened as the tomb of Christ. The notion of the Easter Bunny bringing the eggs started as early as the 17th century.

One of my son’s favorite things was decorating Easter eggs. And why not? It was a lovely, colorful mess. But what do you do with the dozens of eggs you make? You can’t settle for just one dozen, right? I couldn’t. We always made two. Luckily, we happen to like egg salad and deviled eggs.

Why are they called deviled eggs? Well, I checked out the Internet (my favorite source of misinformation, and this sounds right so… William Underwood, back in 1868, created a meat company and introduced a number of meat products, to which he had added spices; he called the process devilling.  Nowadays, to be considered deviled, a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers.

My recipe does.  Enjoy!

Oh, and I’m sharing how to make the perfect boiled egg. It’s an art.

DEVILED EGGS

Ingredients:

8 large eggs, hard boiled and peeled
1/4 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon prepared mustard
1/2 teaspoon white pepper
1/2 teaspoon salt
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing

Directions:

To boil eggs perfectly…put cold eggs in saucepan and add cold water to cover. Bring to a boil (takes about 5-7 minutes). Turn to low and simmer-boil for 15 minutes. Remove from heat. Pour off hot water. Rinse eggs with cool water. Then add a bath of ice water. Let cool completely (about 20 minutes).



Peel eggs. Halve 8 eggs lengthwise. Remove yolks and place the yolks in a small bowl.

Mash the yolks with a fork and stir in the mayonnaise. I use Best Foods. Add the pickle relish, mustard, and spices.  {Taste test}

Fill egg whites with yolk mixture. I like to pile mine a little higher. Garnish with paprika or pickle slices. Store covered in refrigerator.

PS  Use the exact measurements, otherwise the mixture can get too runny.





Daryl Wood Gerber also writes as Avery Aames, 
author of the Agatha Award-winning,
nationally bestselling CHEESE SHOP MYSTERY SERIES 

The 1st in A Cookbook Nook Mystery series is coming July 2013!!
FINAL SENTENCE.
You can pre-order the book HERE.

The 4th in A Cheese Shop Mystery series is out
TO BRIE OR NOT TO BRIE
You can order the book HERE. 


You can learn more about me, Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests! Also, you probably know by now about my alter ego, Avery Aames. Chat with Avery on Facebook and Twitter.













Sunday, February 27, 2011

Fun in the Kitchen with Toni Kelner


Fun in the kitchen? I don’t think so!



I have a love-hate relationship with food. I love to eat, but I hate to cook. I’m not a particularly good cook, and I don’t like cleaning up afterward, and I really hate doing the grocery shopping to prepare for it.

I come by this naturally. My mother dislikes cooking even more than I do. When we kids were young, she cooked, but takeout meals became more and more common as the years passed. By the time I hit high school, we ate out nearly every night. Unlike most people we knew, eating out wasn’t a fun treat—eating in was!

When I moved out to my first apartment, I decided I wasn’t going to go that route. I fixed dinner almost every night. It was simple stuff, since it was just me and my dog, but it was home cooked. On Sundays, I invited my parents over for dinner, and got a bit more elaborate. I liked cooking then—it was fun.

Then I moved North and got married, and had a long commute every day. I didn’t have the time or energy for cooking every day, so we became friends with the local pizza delivery place. But my husband and I did cook some, and since Steve is a better cook than I am, it was a lot of fun.

The next big change was kids. When they were babies, I had less energy for cooking, and Steve started working longer and longer hours with a more erratic schedule, making meal planning harder. Both girls turned out to be picky eaters, and didn’t like most of the meals I cooked. It was no fun to cook for me and Steve, and then have to cook something else for the kids. So we started eating out more and more. Eventually I realized that a month had gone by, and I hadn’t cooked a real meal in all that time.

In other words, I became my mother.

So I guess it’s no surprise that Tilda, the protagonist of my “Where are they now?” mysteries, doesn’t do a whole lot of cooking, either. When one of my beta readers was reading Who Killed the Pinup Queen?, she sent a note asking, “Doesn’t Tilda EVER eat a healthy meal?” I started giving her salads after that, and made sure she got vegetables at every restaurant meal.

As for me, I still don’t cook much, but there are a couple of things I do well, and one is deviled eggs, a tribute to my Southern upbringing I’ve included my recipe below, but the best part of the process isn’t really part of the recipe. After the eggs are boiled and cooled, I yell for the girls, and they come running to help peel the eggs, squish the ingredients together, and taste the first couple to make sure they came out all right.

So even for me, sometimes cooking is fun.


Deviled Eggs

Ingredients

6 hardboiled eggs
3 tablespoons mayonnaise
¼ teaspoon yellow mustard
¼ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon pepper
paprika


Instructions

1. Peel the hardboiled eggs, and cut the in half, lengthwise.

2. Remove the yolks, and put into a mixing bowl.

3. Mash the yolks.

4. Mix in mayonnaise, yellow mustard, dry mustard, salt and pepper.

5. Spoon the mixture into the egg whites, and sprinkle paprika on top.

6. Cover the dish, and refrigerate before serving. (Unless you’re like us, and can’t wait.)



Unsurprisingly, Tilda Harper doesn't do much cooking in Blast from the Past, Toni's third "Where are they now?" mystery about an entertainment reporter who specializes in tracking down the formerly famous. As for the vampires who feature in Toni's stories in the anthologies she co-edits with Charlaine Harris, the less said about their meals, the better. Toni lives north of Boston, where there are many fine restaurants, which she visits frequently with her husband Steve and their daughters. She is currently trying to solve the mystery of why the four of them are addicted to watching shows on the Food Network.

Wednesday, January 13, 2010

Olive deviled eggs! (Get it? I love deviled eggs) LOL!


When I decided to make deviled eggs
for egg week, I made a major error.
I neglected to check the date on my
mayonaise jar!
Expired by a month -- EEP!
I did not have Julie's fabulous mayonaise
recipe (darn it) and so I had to scratch
my head and figure out how to punt.

What could I use in place of mayonaise?
I dug through my frig all the way to the
back. Ranch dressing? Hub gave me
bad face. Ricotta cheese? It just didn't
seem right. Then I found it! Eureka!
Cream cheese!




Knowing the cream cheese would be too thick, I knew I'd have to
add milk. Deviled eggs are sacred in my house, so this was a
big gamble. But I have to say, they turned out fabulously!

Ingredients
12 eggs
1/4 cup milk
1/2 (8 ounce) package cream cheese, softened
1/2 cup finely chopped onion
Sliced jalapeno stuffed olives
Paprika

Directions
Place eggs in a large saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand for 10 to 12 minutes. Place eggs
in ice water (helps to make the shells easy to remove).
When peeled, slice eggs in half lengthwise and remove yolks.
Place yolks in a medium bowl. Mash with fork and add milk.
Mix in the cream cheese then the onion. Fill the hollowed egg
whites generously with the egg yolk mixture. Sprinkle with
paprika and place a sliced olive on top.


As you can see, there are less
deviled eggs here than there
should be. This is because
as I was cooking, I had to taste
test, and when we discovered
that the cream cheese was delish,
the dudes all began to snitch.
I was lucky to get a picture at all!

HAVE AN EGGCELLENT WEEK!

www.jennmckinlay.com

Jennifer McKinlay
SPRINKLE WITH MURDER
March 2010
(Available for pre-order now)

aka Lucy Lawrence
CUT TO THE CORPSE
April 2010
(Available for pre-order now)

STUCK ON MURDER
Sept 2009 (Available NOW)