My grandparents always hosted our Christmas eve family get together. My mom was a phenomenal cook, but I learned classic cooking from my grandfather, who was a chef. Every year one of the items I looked forward to seeing on his holiday buffet table were his deviled eggs. This will be on my table this year as well, served on the depression era glass egg plate my grandmother gave me many years ago. I love traditions!
6 extra large free range eggs, hard-boiled and peeled
3 Tbsp (45 ml) mayonnaise
1 Tbsp (15 ml) light cream
1 tsp (5 ml) Madras curry powder
Salt to taste
Smoked paprika for sprinkling on top, optional
Cut the eggs in half lengthwise. Carefully scoop the yolks into a small bowl. Add the mayonnaise, cream, curry powder and salt. Mash with a fork until broken up. Then take a small whisk and really beat them well, you want a nice smooth consistency.
Place into a piping bag fitted with a medium size star tip. Pipe into the white and sprinkle lightly with the smoked paprika. You don't have to use a piping bag, you can spoon the yolks into the whites. Refrigerate until serving time.
This delicious and easy to make salad is a variation of a recipe that is in my cookbook. Studded with dried cranberries and shreds of spinach it looks very festive, perfect for the holiday buffet table. This scrumptious salad can be made ahead and tastes wonderful cold or at room temperature; I will definitely be […] MORE»
For the holiday season this year I am going to be making a buffet for our family gathering. So, over the next couple of weeks I will be posting the recipes I will be making for that festive event. As far as I am concerned, no holiday can go by without brussels coming to the […] MORE»
I love brussels sprouts. I suppose some of us have memories of the boiled to death anaemic looking ones that hit the holiday table every year, but they don’t have to be that way. My mom made delicious brussels, she always chose the smallest ones she could find, cooked them until barley tender and tossed […] MORE»
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