Holiday Deviled Eggs with Jalapeno and Dried Cranberries
We have a family friend who is mad about deviled eggs but his girlfriend and the rest of the folks around are not big fans of making or eating them. I try to bring a plate of eggs to parties and potlucks when I can as a treat for him.
I made a batch recently and as I started to put them together I thought the eggs looked a bit plain and would benefit from a little accessorizing . Since much of my kitchen time has been dedicated to holiday jam making the home cupboards were bare. Rummaging around in the fridge I found one Jalapeno and from the pantry I snitched a hand full of dried cranberries. Yes, I know it sounds weird but pretty eggs now had a delicious combination of sweet, tart, spicy, salty, and creamy.
When we offered the red and green flecked eggs to our deviled egg loving pal he gave them a bit of a skeptical look but ended up ignoring the plain ones in favor of the spicy berry ones. They were a hit and we are making them for several holiday events this season. I hope you will try our Holiday Deviled Eggs recipe!
8 large fresh eggs (hard boiled and peeled)
1/3 cup mayonnaise
1/2 tsp brown mustard
1/4 cup dried cranberries diced (plus extra for garnish)
1 large jalapeno seeded and diced (save a bit for garnish)
pinch of cayenne pepper
salt and white pepper to taste
Split the hard boiled and peeled eggs lengthwise
Scoop out the yolks and mix the yolks with mayonnaise and mustard
Season with salt, pepper, cayenne pepper
Stir in cranberries and jalapeno
Scoop the yolks back into the whites
Garnish with more cranberries and jalapeno bits
After a long hot day making jam and then selling jam at the farmers market; shopping and making dinner for my family seemed a daunting task. One of my favorite things is gathering my little family together to cook and enjoy an evening meal, watch a little TV (way too much Food Network) and wind down from our day. Tonight however, I was just exhausted so when the texts came in that everyone was going their own way and I was on my own for dinner, I was not sad.
So what does an over tired woman who has cooked most of the day already make for dinner? I put on my pajamas embarrassingly early and went hunting and gathering in the fridge. One cooked ear of corn leftover from last night’s dinner, a fresh box of farm eggs, some local mild goat cheese; yes that looked like it could be supper. I scrambled the eggs with a little milk, melted butter in a small pan and sautéed the corn for a minute then dumped in the eggs and some crumbled goat cheese. Too lazy to make a pretty omelet, I just swirled the egg around until it was softly set and poured it out on a plate. I remembered that I had bought a baguette at the farmers market so I sliced up a bit of bread to go with my buttery eggs and sat down to a simple, quiet meal. Contented sigh…
With Passover coming early, I thought I would try out a few recipes in advance. This one is not so much a recipe as an idea. It was inspired by a several pretty creations I saw on the Internet.
Make any Passover friendly recipe for deviled eggs (I added a bit of horseradish to mine) and then arrange them with green onions, watercress, dill, and radishes to form flowers and buds. What a lovely dish this would make for a Passover (or Easter) brunch!
My friends are beginning to worry. My family is grows more concerned each time they hear the mixer running. They long to call someone for help but all that comes out of their mouths is nommmmummm because they are stuffed with fluffy marshmallows. I made the first batch of marshmallows a few months ago and now I can’t stop. I am even turning others on to my obsession by sharing the recipe. The vanilla marshmallows were ever so tasty but then came pink swirled peppermint, followed by mocha,chocolate-dipped, zesty lemon and orange, cocoa, marshmallow cream, mallomar-like cookies, marshmallows shaped like ducks and pigs, and geese, and for Valentine’s Day tart and sweet raspberry marshmallow hearts.
There are many recipes available in books and on-line for basic marshmallows but I was interested in making the type that uses egg whites and I wanted to try to make them without corn syrup. I tried substituting golden syrup, which is made from cane sugar, and it worked perfectly. I share the recipe below but I warn you; yo may not be able to stop making them…
Lightly spray a 9×13 pan with cooking spray and set aside.
Place 2 cups sugar, 3/4 cup water, and 1 tablespoon golden syrup in a heavy bottom pan. Heat gently and stir until the sugar is dissolved. Raise heat to medium and stop stirring. Place a candy thermometer in the pan and heat to 255 degrees.
In the top of a double boiler (or a bowl over a pot of water), pour 3/4 cup water. Sprinkle the contents of four envelopes of unflavored gelatin over the water and allow to stand for a few minutes. Heat until the gelatin liquefies.
In a stand mixer, beat 2 egg whites with 1/8 teaspoon cream of tartar until stiff but not dry
Once the sugar syrup reaches 255 degrees, combine the warm gelatin mixture with the hot sugar syrup and pour into the beaten egg whites while beating on high. Add 1 tablespoon vanilla extract. Beat for about 10 minutes until the mixture begins to get very thick. Pour mixture into the prepared pan and allow to stand at room temperature for at least three hours.
Mix 1/2 cup of confectionery sugar with 3 tablespoons corn starch. Dust a cutting board with the mix and turn marshmallows out onto the board. Cut in strips with a sharp knife or pizza cutter and dust each cut side with the sugar and corn starch mix. Cut the strips into pieces and dust the cut sides. Store in an air tight container.
Passover is a time of stories and symbols. As the holiday draws to an end, I wanted to share one of the most fun things we served at our Seder this year. Last year my hubby, Mark, led us in the The Two Minute Haggadah for the second night of Passover. Everyone thought it was a riot and we joked that there should be a dish to match that contained the essence of the Seder in a few bites. A few days before Passover began, we remembered the conversation and tossed around various ideas of how to make a bite-size Seder. We hit on deviled eggs as the perfect medium for our holiday madness and Mark insisted that we call them “Wicked Son Eggs”. Off to the kitchen I went to figure out a recipe.
After a day of shopping and cooking, the lamb confit was ready and I assembled the rest of our Wicked Son Eggs as follows:
Peel and sliced 12 hard boiled eggs
Scoop yolks out and mix with mayonnaise, little shreds of lamb confit, fresh grated horseradish, and parsley
In another bowl mix finely diced apple with chopped walnuts and sweet wine
Stuff the eggs with yolk mixture
Top eggs with apples and walnuts
Serve on romaine lettuce leaves
My friend Michelle who writes the blog Fun & Fearless in Beantown was pouting over the lack of poof in her otherwise quite tasty popovers. She is a fantastic cook and her food photos induce Pavlovian drooling at a glance but she was seeking some help with her puzzling popover problem. I am never one to let a friend feel deflated, so I am sharing my recipe for Cheddar Horseradish Popovers which has always yielded great results for me with no post oven letdown. It is the perfect brunch treat for a crowd since you can make several batches ahead of time and freeze them. Michelle and everyone; I hope you enjoy making these and that they rise to your high expectations!
Cheddar Horseradish Popovers
1 cup flour
1 cup whole milk
2/3 cup shredded sharp cheddar cheese
1 tablespoon butter, melted
1/2 teaspoon grated horseradish (or more to taste)
Heat oven to 425
Butter a 6 cup popover pan or 8 cups of a standard muffin tin
Mix milk, eggs, butter, horseradish
Measure flour into a bowl w pour spout or large measuring cup
Add to wet ingredients to flour and mix just to combine
Stir in cheese gently
Fill cups of the pan 3/4 full
Bake for about 20 minutes until puffed
Turn over down to 350 and bake another 10 minutes
As soon as the popovers come out of the oven, poke them gently with a fork to release steam