Beet and Potato Egg Baskets

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Makes 12 Single Servings
Ingredients:

For Hash Brown Nests:
3 cups  refrigerated shredded Simply Potatoes hash brown potatoes
1 cup freshly shredded red beets
4 Tablespoons vegetable or olive oil
1 teaspoon kosher salt
½ cup grated sharp cheddar cheese
A pinch ground black pepper
Vegetable cooking spray
2 cups fresh baby spinach, shredded, for garnish
24 hard boiled quail eggs, peeled, for garnish

Directions:
Preheat the oven to 400°F.

Spray a 12 cup muffin tin with vegetable cooking spray. Be sure to spray generously to keep the cheese from sticking.

Mix all of the ingredients together in a large mixing bowl until combined.Scoop about 1/3 cup of the hash brown mix into each muffin tin.Press the hash browns down into the tin and up the sides. Let it come up over the top a little bit, as they will shrink down once baked.

Bake in preheated oven for 25 to 30 minutes until golden brown on the bottom. Set aside until you are ready to garnish.

To serve, place the baskets on a serving platter. Fill each basket with a scant teaspoon of the shredded baby spinach. Place two quail eggs on top of the bed of spinach; split on of the eggs and sprinkle with salt, if desired.

 

 

 


Easter Sunday Dinner 2015

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Easter Sunday Dinner was a simple affair this year. Normally I would have three different proteins: a fish, a rack of lamb, and Cornish Hens and lots of side dishes and at least two desserts.

This year I opted for a more simpler menu,  by serving an appetizer,  a spiral honey baked ham with a few side dishes, and a cake for dessert.

We started off the meal with an appetizer of Pickled Beet Deviled Eggs.

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A  simple salad with sliced pickled baby beets, baby arugula and cherry tomatoes was dressed in a lemony vinaigrette.

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The salad  was followed by main course, a honey baked spiral sliced ham garnished with Blood Oranges and Baby Arugula. The side dishes included Roasted Rosemary Potatoes, Green and White Asparagus, and Cinnamon Spiced Carrots.

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And finally, for dessert a simple ” White Rose” yellow cake with butter cream frosting.

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The great thing about a simple menu means that you spend less time in the kitchen and more time sharing stories and fond memories in the making with your family and friends at the dinner table.


Pickled Beet Deviled Eggs

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Let these deviled eggs take center stage at your next party. They will have your guests wanting more!

Ingredients:
6 eggs

For the Brine:
One 16 oz  can beets with liquid
1 cup apple cider vinegar
1/3 cup brown sugar
1 teaspoon salt

For the Yolk Filling:
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1/2 teaspoon curry powder
1 Tablespoon white vinegar
3 teaspoons olive oil
1 teaspoon light cream
Salt, to taste
White pepper, to taste
Fresh chopped chives,  for garnish

Directions:
Hard boil your eggs and remove the shells.For perfect hard boiled eggs, see  this link for the method: http://wp.me/p43Rn7-oY

Set the eggs aside.

To prepare  the brine, pour the entire can of  beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Because beet juice will stain, carefully lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to two or three days. The longer the eggs stay submerged in the brine, the more sour and dark maroon they will become. If just the rim of magenta color of the egg white and a slightly pickled flavor is desired, let the eggs sit for about 13 to 16 hours.

When brining time has completed, using sharp knife dipped in hot water, cut each egg in half and carefully scoop out the yolks using a small teaspoon. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix/mash until smooth. You can always add a little bit of light cream to the yolk filling, if it is too stiff. Add the salt and pepper to taste.

Using  small teaspoon, or a pastry bag or a plastic bag with the corner cut off,  spoon or pipe the yolk filling back into the magenta colored eggs. Sprinkle with chopped chives and arrange on a platter for serving.  If the eggs are not to be served immediately, cover the dish with plastic  wrap and place in the refrigerator until ready to be served.

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