Tuesday, December 14, 2010

little angel, little devils

hello everyone! i let my weekend sneak into this week and am playing a bit of catch up - sam and i were in california this past weekend for my grandma's funeral. . . and to meet my nephew, pete! pretty amazing the way the circle of life lassos you sometimes. i think everyone in my family found quite a bit of comfort in this newest member of our family - he is such a cutie pie, and so patient with a grabby family passing him around. i snapped a few photos of him just before we left (unfortunately, after i'd slept on my updo and right before i got on an airplane.)

in truth, i have always kept my distance from babies, especially little ones. of course i ooh and awww when i see them, but i am so clumsy and inexperienced with them it seems best to stay away. well, i can honestly say that i don't have the baby bug myself, but i am one enthusiastic aunt. or as emily would like me to call myself, tante audrey.

and to go along with this little cutie, i made mini deviled eggs today! we'd picked up some quail eggs a week or two ago, and they were nearing their expiration date - so i decided to whip up some deviled eggs with them to see how they turn out. i like deviled eggs in full size, but more than one bite is just too much of them for me. these babies are dangerously perfect - about the size of a popcorn kernel, and with soooo much more flavor than a regular chicken egg. i highly recommend them.

need - 12 quail eggs
about 2 - 3 T mayonnaise (i used about 1 T mayo and 2 T artichoke garlic cream, a spread that i needed to use up in the fridge.)
1/2 t dry mustard
1 t paprika, plus more for sprinkling
sea salt

i highly recommend this paprika. my sister got me a bunch of spices for christmas (and i immediately broke into them like an impatient 7 year old) and the paprika she included is soooo good - lots of flavor, very smokey and earthy and amazing. far better than any i've gotten at a grocery store.

so - put the eggs in a pot with half vinegar (any kind - i used white wine) and half water. (the vinegar helps the shell peel off a bit easier.) once the water boils, time 5 minutes, then take the eggs out and put them in an ice bath; once cool, peel, slice in half, and empty the yolks into a bowl. add the above ingredients (reserve some salt to sprinkle atop) and mix until smooth; it helps if you have a little piping bag, since the whites are so tiny and delicate. pipe into the shells, sprinkle with paprika and salt, and bam! a great holiday party appetizer - adorable and packed full of flavor. and vegetarian!

xo audrey


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