Tag Archives: Deviled Eggs

Homebrew, Cider, Snacks

14 Apr

What was going to be “an informal bread, cheese, and homebrew hard cider tasting” expanded a bit, as it always does.





Highlights were the small carrots roasted in cider, the hummus made with plenty of garlic and a little cider vinegar in lieu of lemon juice, #3 of the hard cider experiments (made with unpasteurized cider and champagne yeast), the fennel salami mail-ordered from Seattle (which I’ve wanted to do ever since having it on a trip) and the Russian Imperial Stout (rich, coffee-like, well-hopped (not actively bitter but it kept the alcohol in check), 10% ABV, aged 4 months so far since brewing and really supposed to go 6+).

And the small, excellent group of friends-in-partaking.

Brunch: Beets, Potato Pancakes, Adult Salad

16 Dec

A vaguely Eastern European-inspired brunch. At the shopping level:


Brunch is served (everyone sits in the living room):


  • Mashed potato pancakes (just regular mashed potatoes made the night before with plenty of butter and milk, warmed in the oven morning-of, with fresh minced green onions mixed in before frying the patties)
  • Smoked fish (trout, mackerel) on dark rye and black sesame crackers
  • Pickled beets
  • Bloody Mary bar a.k.a. “Adult Salad” (tomato, vodka, fresh grated horseradish root (key!), cholula, pickled beans, olives, worcestershire, and oven-baked crispy bacon sticks for dunking)

And from friends, many things, including:

  • Deviled eggs (with mustard, yogurt instead of mayo, pickles, smoked paprika)
  • Fresh raisin scones

Good food and better company!

(I gave my usual food-prep obsession a break– I bought all the pickles instead of making them, made mashed potato pancakes instead of latkes to cut down on the morning-of labor so I could socialize more, and didn’t track down real farm-fresh eggs… I’ll have to assuage my guilt next time with some homemade bagels and trout I grab out of a fresh mountain stream with my bare hands, Gollum-style… or something)

Deviled Eggs, Pickled Fennel, Kale, Squash w/ Sage Butter

11 Nov

CSA Week Two, a recent trip to City Beer, and a friend visiting from Boston inspired another little dinner party:

Deviled eggs (perhaps the best variant I’ve made: hard boiled eggs, the yolks mashed with quite a bit of olive oil (and no mayo!) and a little mustard, salt, and pepper, sprinkled with smoked paprika, and topped with crispy-fried capers, a crowning touch inspired by this printer & piemaker post).

Salami (Olli Napoli, smoked pork with red wide– fine but not remarkable, I probably wouldn’t buy it again).

Lightly-pickled fennel (two days earlier I boiled a mix of 1 part white vinegar to 2 parts water, with a few tsp of mustard seed, 1 tsp salt, and maybe 1/2 tsp coriander seed, then poured the hot liquid over a jar of sliced fennel and refrigerated it). I wasn’t sure anyone else would like it but we ate the whole pint.

Kale (minced shallots cooked in sesame oil over medium heat for 10 minutes until crisping. In parallel, kale boiled/steamed in about an inch of water for 8 minutes, rinsed in cold water and drained, then added to the skillet with the shallots for a few minutes).

Carrots brushed with olive oil and roasted for about 20 minutes at 400F.

Squash: a butternut squash and an acorn squash, each cut in half and brushed with olive oil and baked at 400F face down for about 40 minutes, until soft. I actually did this two nights before, scooped out the squash, and put it in the fridge, reheating it the night of the dinner. With a little salt and pepper and sage brown butter drizzled over it right before serving (5 Tbsp of butter melted over medium heat with maybe 1/4 cup of chopped fresh sage for 5-10 minutes). Quite good, and easy.

And the meal only took about an hour to make (not counting the prep a few days before).

Beer included Upright Brewing’s Six (a slightly malty rye beer, which I continue to love), La Fin Du Monde (a belgian-style tripel / golden ale), Upright Flora Rustica (from a Portland trip, saison-style but slightly vegetative and strange, in a good way), and La Trappe Dubbel. And Corona, but we won’t talk about that.