The secret to winning deviled eggs is in the spices.
I’m about to reveal the secret to prize-winning deviled eggs: curry powder. For real. No one expects the combination of eggs and curry and when you serve these, expect reactions like, “These are incredible, but what’s in them?” And should you happen to have a deviled egg competition at your office, you’d probably tie for first place if you entered with a curried deviled egg.
Regardless of any competition, you’ll surely be involved in some holiday revelry in the coming weeks, and if you have a meatless diet — on Mondays or always — you’re used to suffering at holiday parties, camped out next to the crudites, watching all of the meat-lovers feasting on sliders, bacon-wrapped scallops and sausage-stuffed mushrooms. Don’t let that happen this year. Pick up a dozen eggs and make an appetizer that will delight vegetarians and have meat-lovers shunning the platter of mini meatballs.
Continue Reading Meatless Monday: Curried Deviled Eggs
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. Last time we toasted with a Ginger Cranberry Cocktail; this week we’re back with something even better suited for the holidays.
Festive little guys, few foods pack as much holiday cheer as pomegranate seeds. Each bite bursts with sweet pomegranate juice — bright red and beaming — imbuing dishes and drinks with a distinctly Christmas-time feel. It’s no wonder then that Jamie Oliver chose them to star in his Christmas Spirit Cocktail. Simple and easy, all it takes is ice cold tequila (preferably silver), a frosty (shot) glass and a handful of pomegranate seeds. Just make sure you’ve crunched the pomegranate seeds before downing your drink. Bottoms up, folks.
Continue Reading Thirsty Thursday: Jamie Oliver’s Christmas Spirit Cocktail