Appetizers
For snacks or the start of an elegant meal, appetizers are fun food.
Appetizers should look inviting with attractive color and/or texture. They are an invitation to the diner to begin enjoying the meal.
Add garnishs and serve on an attractive plate. The main idea is to entice the diner. They should have good flavor, though not be overwhelming, and tasty but not filling.
Deviled Eggs
Makes 12 halves
Ingredients:
6 eggs, hard-cooked
2 Tablespoons plain yogurt
2 teaspoons Dijon-stle mustard
1/2 teaspoon cider vinegar
2 Tablespoons sweet-pickle relish
2 Tablespoons finely diced onions
1 clove garlic very finely diced
1 teaspoon finely chopped dill weed or
1/2 teaspoon dried dill weed
dash of hot pepper
salt and pepper to taste
paprika powder for garnish
Directions:
Cut all eggs in half longwise. Remove the yolks.
In a bowl, mash the yolks. Mix in all the other ingredients.
Fill the egg whites with the yolk mixture. Garnish with paprika.
Variations:
Use mayonnaise instead of yogurt
Use lemon juice instead of vinegar
Mustard
Makes about 2 cups
Ingredients:
4 ounces or 1/2 cup dry mustard
1 cup cider vinegar
4 beaten eggs
1 cup sugar
1 teaspoon paprika
Optional Items
2 Tablespoons onion, minced very fine or chopped fine in food processor.
1 Tabelspoon grated horshradish
Different brands of ground mustard give slightly different flavors.
Mustard is an emulsifier and when added to a salad dressing it will help hold oil and vinegar together. it can also minimize the possibility of curdling when used in a Hollandaise sauce.
Directions:
Mix dry mustard and vinegar and let stand overnight.
Mix in remainder of ingredients with the mustard mixture.
In the top of a double boiler or a very heavy saucepan, cook mixture until thick. Stir often so the eggs dont solidify and to prevent sticking.
This is good on sandwiches, but also good in egg dishes and potato salad.
Store in the refrigerator.
Make nice gifts: Put in small recycled jars and decorated with a square of fabric held by a ribbon over the cover.
