I do love a good stuffed egg. They are always stuffed eggs, never devilled eggs in my family. I do, however, like them simple. I push the boat out a little with my fabulous Pimento Cheese Stuffed Eggs, but I really want the primary flavor to be egg. Highlighted by fresh herbs, a little mustard, but never masking rich, lovely, creamy egg yolk. I have recently seen a slew of recipe pages offering 50 devilled egg recipes, everything from buffalo wing to pulled pork to Korean barbecue. Not for me.
This recipe uses softened butter, which highlights the creamy taste and texture of egg yolks. I like to beat this with an electric mixer rather than smashing them with a fork so, with a little touch of mayonnaise, you really get a smooth, velvety filling. A little tang from lemon zest and mustard and mystery from a touch of celery salt all highlight the egg without masking its flavor.
Buttery Lemon Dill Stuffed Eggs
- 12 large eggs
- ¼ cup (½ stick) unsalted butter, softened
- ¼ cup mayonnaise
- 2 teaspoons chopped fresh dill
- 2 teaspoons grated lemon zest
- 1 teaspoon Dijon mustard
- ¼ teaspoon celery salt
- salt to taste
- Place the eggs in a large pan and cover with water by about an inch. Place over high heat and when the water comes to a boil, cook the eggs for seven minutes. Fill a bowl with ice and cold water and set in the sink. When the seven minutes are up, remove the eggs with a slotted spoon to the ice water. Leave to cool for 45 minutes.
- When the eggs are cooled, roll them on the counter to crack the shells all over and peel. Rinse with cool water to remove any stray shell pieces and pat dry.
- Cut the eggs in half (wipe your knife on a paper towel before each egg so yolk doesn’t get on the white) and gently scoop the yolks into the bowl of an electric mixer. Place the empty whites on a tray or stuffed egg plate. Add the softened butter and mayonnaise to the yolks and beat until everything is broken up and rough. Scrape down the sides of the bowl, add the dill, lemon zest, nustard and celery salt and beat until smooth and creamy, scraping down the sides of the bowl frequently. Add salt to taste.
- Scoop fill the center indentions of the whites with the filling. Cover and refrigerate the eggs. To avoid plastic wrap touching your beautifully filled eggs, store these in a 9 x 13 storage container with a snap on top or a deep baking dish covered with plastic or foil. These are best made the day you are serving, but can be made a day before and kept covered in the fridge.
The Runaway Spoon http://therunawayspoon.com/blog/
Creamy artichoke dip has long been a staple a parties and gatherings. Lots of mayonnaise and marinated artichoke hearts and gooey cheese. It has never been a favorite of mine, because it is so rich and always tastes more of mayonnaise than anything else. I set out to create a dish everyone would be intrigued by, but surprised to find it veered so from the classic. I’ve seen recipes pairing artichokes and goat cheese, but wanted to add a lot of tang to complement the artichokes. Goat cheese, lemon, capers and yogurt give this spread body and zip, with the added herbs for layered flavors.
I prefer using frozen artichoke hearts that have not been marinated or brined to keep their flavor up front. This spread is so easy to prepare but gives such complex results it’s a real party trick. It is wonderful spread on toasted baguette slices, but it can be dipped with hearty chips. It’s good spread on a bagel too.
Artichoke, Goat Cheese and Lemon Spread
- 1 (14-ounce) package frozen artichoke hearts
- 1 clove garlic
- 2 Tablespoons fresh oregano leaves
- 2 Tablespoons fresh parsley
- 1 Tablespoon capers in brine
- zest of 1 medium lemon
- 2 – 3 Tablespoons fresh lemon juice, to taste
- 4 ounces soft goat cheese
- 6 ounces Greek yogurt
- ¼ cup grated parmesan cheese
- salt and pepper to taste
- Cook the artichoke hearts according to the package directions. Drain and leave to cool.
- Place the artichoke hearts, garlic, herbs and capers in the bowl of a food processor and pulse several times to break everything up. Add the remaining ingredients and process until smooth and spreadable. Season with salt and pepper to taste.
- Scrape the spread into a bowl, cover and refrigerate for several hours to allow the flavors to meld. Serve with toasted baguette slices or crackers.
The Runaway Spoon http://therunawayspoon.com/blog/
It is always nice to have a simple, quick party recipe in you back pocket during the holidays. Something you can whip up quickly and without too much pre-planning and take to the party of gathering you forgot about – you know, you volunteered a month ago to bring a snack, but completely let it slip your mind. And this is it.
Good ingredients make a good recipe, and by using a good bottled chutney and curry powder, you get a sprightly punch of flavor with little effort. I have always loved this spread and I promise it is a hit at parties. I always get recipe requests when I take this somewhere. The unusual and slightly exotic taste makes it seem much more complicated and labor intensive than it is. And it is easy to make it look elegant by molding it into a nice round dome. Put it on a pretty holiday platter with some crackers and you are ready to go. It needs a couple of hours in the frideg to firm up, but can be made days ahead. And any leftovers are pretty great as a sandwich.
Cheddar Chutney Spread
8 ounces sharp cheddar cheese
4 ounces cream cheese
1 (8-ounce) jar good mango chutney (Major Grey style)
4 green onions, chopped
1 Tablespoon mild curry powder
1 chopped green onion for garnish
1 handful of roasted peanuts for garnish
Use the grating blade on the food processor to grate the cheddar cheese. Switch to the metal blade, then add the cream cheese, chutney, green onions and curry powder. Blend until smooth.
Now you can go simply scrape the spread into a serving bowl, cover and refrigerate for several hours until firm and serve sprinkled with green onions and peanuts. Or do what I do to make it a little fancier. Line a nice round bowl with plastic wrap, smoothing it out as much as possible, then press the spread into the bowl, compacting it as much as possible. Pull the ends of the plastic wrap to cover the top and refrigerate for several house or overnight until firm. Unwrap the top of the spread and invert it onto a plate. Remove the plastic wrap and smooth the top with a knife. Sprinkle over chopped green onions and peanuts.
Serve with buttery crackers. Can be made several days ahead.
I have been making a version of caramelized onion dip for ages. I take it to parties, lake weekends, family gatherings and football watching events. I get requests for it, and it is always absolutely vacuumed up.
But when you are an avid cook, you want to constantly challenge yourself. So after years of making this dish, I set out to rev it up a bit, change things. And now that I’ve hit on this recipe, I’m not sure why I didn’t think of it ages ago. It combines some of my favorite flavors – sweet caramelized onions, smoky bacon and bourbon with amazing results. This dip is decadent; it is unquestionably rich. But It will blow those you serve it to away. The bourbon adds this little zip and edge of sweetness. It is delicious hot and bubbly, but also pretty darn good cold (that’s how I serve my regular onion dip). Its great spread on crackers or served with big corn chips.
Bourbon-Spiked Caramelized Onion and Bacon Dip
- 8 strips of bacon
- 2 medium-sized yellow onions, finely diced (about 4 cups)
- 1 teaspoon kosher salt
- ¼ cup plus 1 Tablespoon bourbon
- 1 Tablespoon light brown sugar
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 (8-ounce) container sour cream
- generous grinds of black pepper
- Cook the bacon strips in a large skillet until crispy. Remove to paper-towel lined plate with a slotted spoon. Leave the bacon grease to cool, then pour it into a bowl or jar. Wipe out the skillet to remove any browned or burned bits.
- Pour 2 Tablespoons of bacon grease back in the skillet and return it to medium heat. Add the onions and salt and stir well to coat. Cook until the onions are soft and glassy, about 10 minutes, stirring frequently. Keep the heat at medium to prevent the onions from scorching. When the onions begin to turn a slightly toffee color, add 1/4 cup bourbon and brown sugar, stir well and cover the pan. Continue to cook over medium heat, stirring frequently, until the onions are amber brown, the color of a good bourbon. If at any point the onions start to catch on the bottom of the pan, add a splash of water and stir well. Leave the caramelized onions to cool.
- When the onions are cool, beat the cream cheese, mayonnaise and sour cream in the bowl of a mixer until smooth. Add the onions and 1 Tablespoon bourbon and mix until combined. Chop the bacon into small pieces and add to the dip, stirring to combine. Season well with plenty of black pepper.
- Spoon the dip into a 2 quart baking dish, cover and refrigerate for several hours or overnight to allow the flavors to blend.
- When ready to serve, preheat the oven to 350°. Bake the dip for 20 minutes until it is warmed through and bubbling.
The Runaway Spoon http://therunawayspoon.com/blog/
Here’s a fun fall snack that features beautiful green apples and nutty gruyere cheese. A great spread on hearty wheat crackers, this also makes a wonderful sandwich filling that’s particularly suited to rye bread. In fact, those little square slices of party rye are great for an appetizer or little tea sandwiches.
This is a basic blueprint that is fabulous on its on, but feel free to stir in some pecan or walnut pieces, or some dried cranberries.
Apple Gruyere Spread
8 ounces cream cheese, at room temperature
4 ounces of gruyere cheese, grated
2 teaspoons Dijon mustard
1 teaspoon chopped fresh chives
2 Granny Smith apples, unpeeled
Beat the cream cheese until it is soft, then fold in the gruyere, mustard and chives and mix until combined. Grate the apples with their peels and immediately add to the cream cheese mixture and fold into to completely combined. Make sure the apples are covered by the cream cheese to prevent browning. Cover and refrigerate for a few hours to let the flavors blend. The spread will keep a few days in the fridge.
Makes about 1 ½ cups
The first spring weekend of farmers market season is exciting. I am ready for all that fresh produce with a new treat arriving each week and little surprises on every visit. I know that I am closer to juicy strawberries, my first tomato in months, bright, sweet corn and so many things. I know it is all about to start. But in reality, that first Saturday is a little sparse. The greens lingering from winter, a few spring flowers, but not the spectacular array soon to come. S on the first market day this year, I came away mostly with baked goods and a restock on pastured meat. Not a huge haul, but still a fun trip.
As I unpacked my oilcloth market bag at home, I took stock of my purchases and realized I had leeks, bacon, eggs and goat cheese. Flamiche! In the fridge I had some local milk and cream, and with a quickly made piecrust, I was ready for a very elegant, locally sourced spring lunch.
This quiche-like tart is a traditional Belgian dish, with the old-world flavors of smoky bacon, salty goat cheese and jammy leeks. When I buy leeks fresh from the farmer, there are sometimes a few very thin pencil leeks in the bunch. I like to press them into the top of the filling before baking, because it is such a lovely presentation. You can slice right through them or pull them off before serving. I like the look of my square tart pan, but round is beautiful too.
Belgian Leek, Goat Cheese and Bacon Tart
If you buy your leeks from a farmers market and they are thinner than grocery store varieties, you will need more.
1 pie crust for a 9-inch pie
2 large leeks or 3 medium (4 cups sliced), white and pale green parts only
¼ cup butter
½ cup water
8 strips of bacon
5 ounces soft goat cheese, crumbled
½ cup whole milk
½ cup heavy cream
1 large egg
1 egg yolk
½ teaspoon ground black pepper
Fit the prepared crust into a 9-inch tart pan with a removable bottom.
Slice the white and pale green part of the leeks in half lengthwise, then slice each half into thin half circles. Place the leeks in a large bowl of cold water and swirl around with your hands, shuffling to separate the layers of leek. Leave for a few minutes to let any dirt settle to the bottom of a bowl. In a medium saucepan, melt the butter over medium low heat. Scoop the leeks out of the water and shake to drain somewhat (do not pour the leeks and water into a strainer, the dirt will just fall back on the leeks) then add to the melted butter. Stir to coat and then stir in the ½ cup water. Cook for a few minutes, until the leeks begin to reduce in bulk, then cover, lower the heat to low and cook for 20- 25 minutes until the leeks are soft and semi-translucent. Stir occasionally during cooking and add a drop or two more water as needed. Do not let the leeks brown. When the leeks are soft and pale, uncover and cook a few minutes more until any liquid has evaporated. Set aside to cool. (The leeks can be made up to two days ahead and refrigerated, tightly covered, until ready to use).
While the leeks are cooling, cook the bacon until crisp and drain on paper towels. Preheat the oven to 400°. Spread the cooled leeks evenly over the bottom of the prepared tart crust, smoothing the top. Crumble the goat cheese and sprinkle over the top of the leeks. Chop the bacon into small pieces and sprinkle in the tart. In a small bowl or 4 cup measuring jug, whisk together the milk, cream, whole egg, yolk and pepper. Pour this custard over the filling in the tart. Carefully transfer to the oven and bake for 20 – 25 minutes or until the center is set and the top is golden brown.
Serve warm or at room temperature.
Many years ago, I picked up a recipe card in the checkout line at a grocery store in London. It had a complicated fish recipe, but what attracted me was the artichoke tartar sauce. That card sat in my recipe file for years, until I rediscovered it and decided to give it a go. The recipe was a complete dud. Weird ingredients, lengthy procedures and it just didn’t come together. It left me with a bowl of gloopy, oddly colored mess. So I threw the card away (and the sauce). But the idea stuck. A tangy, creamy sauce with a nice bite from artichoke hearts that would be a great accompaniment to seafood. So I persevered and came up with this version. I first took it to a friend’s house for a fish fry – they fried the fish caught that morning. It was a big hit, so I wanted to share the recipe.
But it has taken me another few years to figure out how to do it. I don’t particularly enjoy frying fish myself, so no duplicating the tartar sauce’s triumphant debut. Then it hit me – crab cakes. Like a semi-deconstructed crab and artichoke dip. I fiddled with a classic crab cake recipe, paring it down to basic flavors so the tartar sauce wouldn’t be overwhelmed. And pressing the mixture into little muffin tins makes them easier to cook and perfect bites for a party – they tins can be filled and refrigerated just until ready to bake. A little dollop of tartar sauce makes them pretty, and the mini-sized, crispy sides make them easy to eat.
Crab Cake Bites with Artichoke Tartar Sauce
For the Crab Cakes:
1 pound lump crabmeat (see note)
2 Tablespoons butter, melted and cooled
1 Tablespoon mayonnaise
1 Tablespoon finely chopped flat leaf parsley
½ cu panko bread crumbs
1 teaspoon baking powder
1 teaspoon Old Bay seasoning
½ teaspoon mustard powder
For the Tartar Sauce:
4 medium sized whole artichokes hearts (see note)
2 egg yolks
2 garlic cloves
2 Tablespoons flat leaf parsley leaves
2 Tablespoons capers, rinsed and drained
¼ cup safflower, grapeseed or canola oil
Beat the eggs in a large bowl. Pick over the crabmeat to make sure there are no pieces of shell, then add the crab to the eggs. Add the melted butter, mayonnaise and parsley and fold together gently. You want everything well combined but try not to break up the crabmeat.
Mix the breadcrumbs, baking powder, Old Bay and mustard powder together in a small bowl. Add to the crab mixture and gently fold through. Again, you want everything combined, but don’t break up the crabmeat. Refrigerate the mixture for at least an hour, but several is fine. This binds the mixture together and makes it easier to fill the tins.
Preheat the oven to 350°. Spray 24 mini-muffin cups well with non-stick cooking spray. Fill each cup with crab cake mixture, pressing it in to fill it well. Press a rounded teaspoon down in the middle of each cake to make a little well in the center (this will keep them from mounding up and create a nice flat surface for the tartar sauce). You can cover the tins with plastic wrap and keep in the fridge for several hours at this point.
Bake the crab cakes for 20 – 25 minutes until golden brown, then cool in the pan for 5 minutes. Use a knife to loosen the cakes and remove them from the pan. Spoon a little tartar sauce on top of each cake and serve immediately, though these taste lovely at room temperature.
For the Tartar Sauce
Drain and rinse the artichoke hearts well and pat dry. Drop them in a food processor (I use the mini) and add the capers, egg yolks, parsley and garlic cloves. Pulse three to four times to break everything up into a rough paste; scrape down the sides of the bowl. With the motor running, drizzle the oil into the bowl in a thin, steady stream. Process until the sauce is thick and creamy. Stop to scrape down the sides of the bowl halfway through. Scrape the tartar sauce into a container and keep covered in the fridge until ready to use. It will keep overnight.
Makes 24 crab cakes
I prefer pasteurized lump crab meat that I find in containers at the seafood counter at better grocery stores.
I generally used canned artichoke hearts in brine, rather than the marinated, quartered ones in jars because the marinated ones have some flavor additions. If you can only find those, rinse them really well. If you can only find quartered, use 12 quarters.
I don’t know who makes these decisions, but there is an endless list of “National Days” celebrating foods, dishes and ingredients. I recently saw that it was National Pecan Month, so I thought I better pull out a preparation for the iconic Southern nut. These are a salty, crunchy snack for the bar, or on top of a salad, and once again prove that everything is better with bacon.
Bacon Fried Pecans
Let the bacon grease cool, then reheat it for frying. The nuts burn quickly and reheating allows more control over the temperature.
1 pound bacon
8 ounces pecan halves
Cook the bacon in a skillet until crispy. Drain the bacon on paper towels, then transfer the bacon grease to a medium sized skillet and let cool.
Use a sturdy knife to chop 6 strips of bacon. Save the rest of the bacon for another use.
Have a plate lined with paper towels ready by the stove. Reheat the bacon grease over medium heat until a drop of water sizzles, but do not let it smoke. Drop a handful of pecans into the hot fat and stir around. Remove with a slotted spoon to the prepared plate after about 15 seconds. Just let the pecans turn a shade darker, watch carefully and do not let them burn. Immediately sprinkle the hot pecans with salt. Continue with the remaining pecans. If the fat starts to smoke, remove from the heat for a few seconds to cool down.
When the pecans are cool, toss them with the chopped bacon and serve in a big bowl.
Makes 8 ounces
My love for biscuits is well documented (13 recipes on the site at last count), and my love of country ham equally evident when you peruse my recipes. I have always enjoyed a warm, buttery biscuit with a slice of salty country ham tucked inside, so the next logical step seemed to be incorporating the ham directly into the biscuit. And these are heavenly morsels of Southern flavor.
Cut into small biscuits, these little rounds make a wonderful brunch bite or party snack with their cheesy filling. But they are just good biscuits, so use them how you will. Cut them large and serve with butter or gravy for breakfast, or spread a little mustard instead of butter before you melt the cheese.
I buy already ground country ham, sometimes online and sometimes I find it at local markets. If you can’t find it, grind some country ham slices in a food processor until you have a crumbly mixture, but not a paste. To add the delicious, melty center, I use thick cut sandwich slices of sharp cheddar cheese for ease, but feel free to cut slices from a block.
Country Ham Biscuit Bites with Cheese
2 ½ cups soft wheat flour (such as White Lily)
2 ½ teaspoons baking powder
1 ½ teaspoons salt
½ cup (1 stick) cold butter, cut into small cubes
4 ounces ground country ham
2 teaspoons Dijon mustard
1 cup buttermilk
14 thick slices cheddar cheese
softened butter for spreading
Preheat the oven to 400°. Spray 2 9-inch cake pans with cooking spray.
Mix the flour, baking powder and salt together in the bowl of a stand mixer. Shuffle the butter cubes into the flour, then crumble in the country ham. Beat on low speed until the butter and ham and mixed in and the mixture looks damp and crumbly. Add the mustard, and with the beater moving, slowly pour in the buttermilk. Beat just until the dough comes together. Knead the dough a few times in the bowl to get all the flour worked in. Turn the dough out onto a lightly floured surface and roll out to a round ½-inch thick. Press a 2-inch biscuit cutter into the dough and lift out. Do not twist or the biscuits won’t be as tall. Place the biscuits tightly together in the prepared pans.
Bake the biscuits for 10 – 12 minutes or just until firm to the touch. Remove to a wire rack until they are cool enough to handle. Lower the oven temperature to 325°. When the baking pans have cooled, spray them with cooking spray again.
Use the biscuit cutter to cut rounds of cheese the same size as you biscuits. When the biscuits are cool enough to handle, carefully slice them open and spread both sides with a little soft butter. Place a piece of cheese in the center, close the biscuit up and tuck back into the baking pans. Spread a little butter on the top of the biscuits. Cover the pans tightly with foil and place back in the oven for about 5 – 8 minutes, just until the cheese is melted.
Makes about 2 dozen 2- inch biscuits
To make these biscuits ahead, here are a couple of options. Freeze the dough rounds on a waxed paper lined baking sheet until hard, then transfer to ziptop bags. Bake from frozen, increasing the cooking time slightly. You can also bake the biscuits, add the butter and cheese, cover and refrigerate for several hours before the final baking, again increasing the cooking time slightly.
I doubt this a traditional Irish dish at all, but when I was whipping up a pot of Irish Stew, I wanted a nice, cheese-y accompaniment. Welsh Rarebit is the great British snack of a beer-laced cheese sauce on crusty bread, so I figured I give it a go with Guinness. These are perfect with the stew, but also make a nice treat on their own as a snack, or a light lunch or supper beside a big salad. And they’d be pretty good with Corned Beef and Cabbage Cooked in Beer.
½ cup Guinness or other stout beer
2 Tablespoon butter
2 Tablespoon all-purpose flour
½ cup milk
¼ teaspoon English mustard powder
1 teaspoon Worcestershire sauce
14 ounces sharp white cheddar cheese (preferably Irish), grated
8 slices crusty white bread
flaky sea salt, like Maldon
Pour the Guinness into your measuring jug and let the foam settle. You want ½ cup minus the foam.
Melt the butter in a medium saucepan, then whisk in the flour until you have a smooth paste and it is pale in color. Whisk in the milk and Guinness and stir until thick, smooth and creamy. Stir in the mustard powder and Worcestershire. Add the cheese a handful at a time, stirring to melt completely after each addition. When all the cheese is melted and the sauce is smooth, set it aside to cool down and firm up a little.
Preheat the broiler to high. Line a baking sheet with foil or parchment paper. Slice the bread into thick slices. Use a spoon to spread a thick layer of cheese sauce on each slice. Sprinkle the tops with salt and place on the baking sheet. Broil the rarebits until the cheese is bubbling and browned in spots, about 6 minutes. Watch very carefully.
Let the rarebits sit a few minutes, then slice each piece in half and serve.