Deviled Eggs Four Ways

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I have a thing about eggs. My husband describes it as an “unnatural desire for eggs” or a “gross affinity for them”. If Lara Ferroni had not already written Put an Egg on It, that would have been the title for my first cookbook. I love the umptiousness that they bring to any dish and make even the simplest dish seem special. Deviled eggs are a perfect example of simple eggs made fancy. These are some of my favorite party treats and I like them even more because they can be made ahead of time, are relatively inexpensive and are easy and fun to experiment with. This year, I went bonkers and make deviled eggs four ways: classic, lemony, spicy and savory.

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Bruschetta Bites

In the middle of winter I found myself missing summer sweet tomatoes. Maybe because I just (finally) cleaned out my garden plot or maybe because I’m getting excited for my new, larger plot; either way, it was tomato time. I was also in the market for a fresh appetizer to bring to a gluten-free, vegetarian friend’s party and these hit the spot. These tasty bites made for a nice addition to the night that everyone could enjoy and were very easy to make.

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Baked Brie with Sage and Prosciutto

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Life Pro Tip: never underestimate the power of cheese. I made this for a group of friends last year and thought, “Oh they won’t like it, it’s just a bit of cheese”…well, I was dead wrong. The brie got munched in about a total of 5 moments despite any technical difficulties getting the oozy cheese actually in your mouth rather than on your shirt. This recipe comes with a total of three ingredients, is ready in about 15 whole minutes and is guaranteed to bring folks flocking.

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Roasted beets with herbed goat cheese and crushed almonds

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I would love to tell you that this was a wildly difficult recipe requiring years of training and recipe perfection, but really, this dish is so simple I almost didn’t put it on the blog. Almost…Then I did some reflection and realized that a simple recipe can be delicious, welcome on a busy night, and, like these gorgeous roasted beets, quite beautiful.

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Rosemary Flatbread with Goat Cheese, Crispy Prosciutto, Fresh Basil and Raspberry Jam

Last weekend we went to see “The 100 Foot Journey” and a major theme in the movie was that “food is memories”. I’ve been thinking about this idea quite a bit, and I completely agree.  Whether your idea of cooking a major meal is putting together a PB&J or whipping up a unique souffle that rises perfectly, everyone has at least one food that reminds them of a place, a time or a person. Raspberries are one of those foods for me. When I was little, our neighbor across the alley had a massive raspberry bush. Penny, our neighbor, made the mistake of inviting me in to try the berries ONCE, and that was it. I climbed the crab apple tree in our backyard, dropped over the fence and pilfered berries whenever I was reasonably sure she couldn’t see me. Of course she knew, but every once in a while she would remark to me about how hungry the birds must be because they kept stealing her berries.finished

Today, instead of stealing from Penny, I go foraging for raspberries every time I’m hiking or camping in the mountains. Wild raspberries are a bit like jelly beans, you never really know what flavor to expect until you bite into one; sometimes they’re intensely tart, sometimes they have giant seeds and sometimes they are perfectly ripe and sweet. Now, raspberries remind me of hiking in our gorgeous mountains and spending weekends with friends circled around the campfire. This flatbread highlights the sweet berry flavor that reminds me of stolen raspberries and mountains and contrasts that sweetness against salty, fresh flavors for a perfect treat.

 

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Cheddar, Bacon and Chive Scones

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While perusing my stash of food blogs (yes, I have a stash of food blogs) I came across these awesome scones by My Favourite Pastime. These were simply too beautiful and my mouth was simply watering too much to pass them by, so I jumped on my next chance to make them. The first time I made these scones I followed the recipe exactly and they were good. Not as pretty as the picture (of course) but still tasty. But the second time I made them I got serious and added some crumbled up bacon, and woah doggy, totally delicious!

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