0317bevsrecipesfor324ko.cfm
After Easter ham and eggs
"After Easter ham and eggs">
After Easter ham and eggs
Easter eggs and Easter ham are mighty good leftovers. Both are useful ingredients in any number of quick and easy dishes. They lend themselves to disguise so well that people need not realize they are having a post-Easter meal.
Chocolate eggs can even be used in baking. Chop them up and use them in cookie recipes or melt them down and combine with heavy cream for icing cookies or cake or as a sauce for ice cream or pound cake.
If you boiled eggs and colored them for Easter they can be used for devilishly good deviled eggs. It helps if they have been refrigerated most of their life as both a raw and after they have enjoyed a really long hot bath. As you know cooked eggs keep well and can be used in salad, casserole dishes or creamed and served on cornbread or toast. They can also be chopped and treated with mayonnaise, mustard, celery and onion to make sandwiches. Add ham to the sandwich and no one will complain.
There are all kinds of ways to cook eggs in the shell. The trick is to get them cooked through, but not overcooked.
Most of us don't think about deviled eggs unless we need to take a portable hors d'oeuvre to a party or are going on a picnic. But, have you ever noticed how popular they are? Especially with men! Everyone likes deviled eggs, and it's not just the name.
Tricks for making eggs behave
If you don't have any leftover boiled eggs then make some quickly, easily and perfectly (without any nasty green rings around the yolk).
1. Standing the egg carton on the side for a day or overnight will keep the yolk in the center and make better looking deviled eggs.
2. To help keep the eggs from cracking while cooking, pierce the wide end of each egg with a pin.
3. Place eggs in a single layer in a saucepan, cover with over one-inch of cold water and bring just to a hard boil. Remove from heat, cover the pan tightly with a lid, and let eggs stand for 12 to 17 minutes, depending upon the size of the egg.
4. With a slotted spoon remove hot eggs from the saucepan and lower them into ice water. When cool; put them back into the hot water for about 30 seconds. Then peel under cold running water.
Cumin and Chive Stuffed Eggs
These make a very popular, hand-held hors d'oeuvre.
6 large eggs, cooked in the shell
1 teaspoon cumin seeds
3 tablespoons mayonnaise
3 tablespoons plain yogurt
3 tablespoons thinly sliced fresh chives or scallion tops
Lemon juice, to taste
Toast cumin seeds in a small fry pan over high heat, stirring until lightly colored. Pour out of pan onto paper towel to cool. Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle. You can do this while the eggs are cooking, if you are starting with fresh eggs. Peel eggs, then halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Stir in mayonnaise, yogurt, 2 tablespoons of chives, lemon juice, cumin, salt and pepper to taste. The filling will be quit soft. Spoon yolk mixture into whites and sprinkle with remaining tablespoon of chives (or substitute scallion rings). Makes 12 pieces.
Warm Stuffed Eggs as the French Make them
These are very attractive with crunchy browned crumbs on top. The French often serve these warm with a green salad for a light meal.
8 large eggs, hard-cooked
1/3 cup finely chopped ham; all fat removed
1 tablespoon minced green scallions
1 tablespoon minced parsley
1 tablespoon mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped thyme, or 1/8 teaspoon powdered
Salt and pepper, to taste
2 slices white bread, torn into large pieces
Cooking spray
Peel eggs; slice in half lengthwise. Carefully remove yolks; save 4 yolks for other purposes. Place remaining 4 yolks in a bowl; add ham, scallions, parsley, mayonnaise, mustard, thyme, salt and pepper; stir until well combined. Place bread in a food processor; pulse 10 times or until you have 1 cup of coarse crumbs. This can be done while the eggs are cooking. Spoon egg mixture into each half egg white. Top each half with some of the breadcrumbs and coat with cooking spray. Preheat broiler. Place eggs on a baking sheet and broil 1 minute or until breadcrumbs are toasted. Makes 16 pieces.
Hummus Deviled Eggs
Now that you can buy hummus (made from crushed sesame seeds) in the refrigerated section of almost any grocery store, why not use some of the humus to flavor deviled eggs? Try it, I think you'll like it.
Cut eggs in half, lengthwise. Scoop out yolks and mash them with a fork. Stir in remaining ingredients and mash mixture together. Spoon filling into egg white halves and sprinkle with freshly cracked black pepper, or rings cut from scallion chops, or chives, parsley or smoky Spanish paprika. Makes 12 pieces.
Eggs are a rare gift of inexpensive protein plus quick and easy cooking in one pretty package.
3/24/08
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Date: 3/17/08
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