My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, March 17, 2010

Dr. Seuss' Deviled-Green Eggs-and-Ham

Green egg and ham might not be a part of your normal repertoire. I first made these several months ago to honor Dr. Seuss' birthday. This storybook favorite has been turned into appetizers so appealing you'll want to eat them at your house. You'll want to eat them with your spouse. Try them! Try them! If you will, with basil, chives and even dill.

Just for a change omit the prosciutto and mustard and you have Creamy Goat Cheese Deviled Eggs with Herbs.

Dr. Seuss' Deviled-Green Eggs-and Ham
12 appetizers
print recipe

6 hard boiled eggs, halved and separated
2 ounces of goat cheese, crumbled
6 tablespoons good mayonnaise
1/8 teaspoon mustard
2 teaspoons minced shallots
2 teaspoons fresh tarragon, chives, chervil, dill or basil
1/8 teaspoon salt
2 tablespoons minced prosciutto

Place egg yolks in medium bowl; mash with fork until crumbled. Add cheese, mash until combined. Stir in mayo until smooth. Stir in all other ingredients except egg whites.

Spoon or pipe mixture into whites, garnish with a tiny sprig of herb used in mixture.

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