Apr 2 2012

deviled eggs with prosciutto

Deviled Eggs with Prosciutto

I have always loved deviled eggs. My first memory of eating them was at a wedding when I was a little girl. I don’t even remember whose wedding it was (a second cousin maybe?) but what I do remember are all the big beautiful shiny, poofy dresses (or so I thought at the time – it was the 80s after all), and the tower of deviled eggs along the wall in the hotel banquet room. I stood by that table all night long like we were the ones getting married. I was hooked.

Minced Cornichons, Shallots, and Chives

Eggs

And way before Mattel bought out the American Girls company and exploded into malls across the country to sell their fabulously expensive dolls, my sister and I had the American Girls Cookbook. The blend of history, food, and dolls suited us perfectly and we loved that cookbook. Best of all, there was a recipe for deviled eggs, which of course I insisted my mom help us make (i.e. she made them and we kind of helped).

Deviled Eggs with Prosciutto

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May 30 2011

bourbon rosemary pecans

Heading to a Memorial Day barbecue and want to bring your hosts something to go with the beer? And maybe you have some bourbon left over from your Kentucky Derby party?These salty sweet nuts are a delicious treat that they will love and you can throw them together pretty quickly.

I first made rosemary pecans a few weeks ago for a dinner party.  I had already made lemon crinkles and the lemon coconut cookies, but I felt like I should contribute a little more.  I got the recipe from Real Simple and despite keeping a careful eye on the the nuts when they were in the oven, I still managed to overcook them a little bit. I doctored the nuts a bit to try to rectify the slight bitter aftertaste, but wasn’t all that happy with them. Then I stumbled on this recipe for bourbon rosemary nuts and I could not wait to make them. I stopped by the store on the way home to get some more pecans and then went straight to the kitchen with bourbon in hand.

The thing is, I don’t know if they were just being polite, but everyone said they liked the slightly burnt pecans that I took to the dinner. But when I made these, all I could think was that if they liked the other ones, they were going love these. The ironic thing about these nuts is that they don’t look like there’s anything special about them – they look just like plain old toasted pecans. But the beautiful thing about these nuts is that they are brined in a bourbon/brown sugar/rosemary/salt mixture. It’s ingenious. Need I say more? There’s no coating or spice rub or anything like that, they just soak in the wonderful brine and then pop in the oven for a quick toast. The beauty of it is that the flavor soaks all the way through the nuts so they’re super flavorful and there’s no coating that falls off or rubs off on your fingers. Continue reading

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