Archive | May, 2012

Curried Egg Salad with Currants

28 May

Happy Memorial Day weekend.  Today I thought I’d share my mom’s egg salad recipe or those of you who are picnicking this weekend.

She made little egg salad sandwiches on homemade choux pastry dough (the light and fluffy kind in profiteroles and eclairs). This made for a nice light little sandwich, but they’re a little difficult to make.  You could use any kind of bread, or none at all!

Curried Egg Salad with Currants

  • 12 hard-boiled eggs, peeled, halved
  • 1/4 cup dried currants
  • 1 large green onion, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup plus additional mayonnaise
  • 2 3/4 teaspoons sweet curry powder
  • salt and pepper to taste

Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. Can be made 3 hours ahead. Cover and chill.

Choux Pastry

  • 1 cup water
  • 3/4 stick butter (6 tablespoons)
  • 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
  • 1 teaspoon salt (for savory)
  • 5 3/4 ounces flour
  • 1 cup eggs, about 4 large eggs and 2 whites

Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

For more recipes like this one, check out the Domesticity page.


Cocktail of the Week: Fancy Tom Collins

26 May
My aunt, with whom I made the beautiful and delicious watermelon cocktails I last year, sent along a picture of an equally attractive cocktail she made for some friends last week.  It’s a fancier Tom Collins, with lemonade and fresh grape ice spheres ice spheres and a mint garnish. Lovely, aren’t they?
Fancy Tom Collins
For 4 cocktails:
  • 1 cup of gin
  • 6 tablespoons lemon juice
  • 4 tablespoons simple syrup
  • Champagne or club soda
sphere ice cubes:
  • not too sweet lemonade with 4 plump red grapes per sphere

Place lemonade grape spheres in each of 4 pre-chilled martini glasses.

Shake cocktail mixture with ice. Pour over lemon ice spheres.
Top with champagne or club soda.  Garnish with mint.

For more recipes like this one, check out the domesticity page.


22 May

I assure you, dear friends, that I am not turning this into a wedding blog, though it may appear to be one at the moment.  I also apologize that I’m not actually giving any instructions on the projects I’ve been posting lately.  After my sweetheart and I are married on June 2, I promise that this blog will morph back into a collection of posts that are hopefully more interesting than all the “LOOK AT THIS THING I MADE FOR MY WEDDING!” posts I’ve shared recently.

But in the meantime, LOOK AT THESE BASKETS I DECORATED FOR MY WEDDING!  One is a basket for cards and one is for our flower girl.  They were pieced together with buttons, fabric scraps a glue gun and leftover pieces from some boutonnieres. I was trying to avoid them looking too craftsy/cutesy/kitchy, but then I just gave in.  Once you start hot gluing buttons to things, you’re no longer in “handcrafted and elegant” territory.  You’re in “cute handmade” land. Meh, it’s not such a bad place to be.

Wedding Guest Board

21 May

Instead of a guest book, we’re going to have a “guest board” at our wedding.  It’s basically a giant cork board onto which our guests will pin notes and photos.  I made it by stapling cork tiles onto a giant piece of plywood and painting the cork once the board was assembled.  Shawn made this super dorky gif of us once it was finished (you may have to click on the photo to see the gif in all of its glory).


20 May

We had tons of our rather large, rather elaborate invitations left over because we had to order them in bulk from the printers. They’ve been taunting me like the box in that creepy Portlandia sketch, so I’ve been brainstorming ways to use them. Place mats? Photobooth backdrop?  Kindling for the campfire?

We finally put them to good use this weekend by using them as covers for our programs.  We cut them up and sewed a folded piece of paper down the middle of each for a simple little program.  Now we can rest easy.

Make Cranberry Scones

16 May

My sweet mom, who also happens to be the best cook I know, threw a little pre-wedding tea party for me this weekend.  The food was fantastic.  She was kind enough to share the recipe for the cranberry scones she made.  These were perfect- moist, sweet (but not too sweet) and delightfully buttery. Thanks, mom!

Cranberry Scones
  • 1 C. (2 sticks) butter, cold
  • 4 C. flour
  • 1/2 C. sugar
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 2 C. heavy cream
  • 1 C. dried cranberries
Preheat oven to 400 degrees.Whisk together flour, sugar, baking powder and soda, & salt.  Add butter and mix by hand or cuisinart or mixer into crumbly mixture.  Mix in cream until dough comes together in large clumps, then mix in cranberries.  Knead the dough in the bowl until it holds together, then turn out onto lightly floured board.

Lightly flour top of dough, then roll out dough into rectangle 1 in x 8 in x 12 in.  Fold the dough in thirds.  Flour the board and rotate the dough so smooth side is to the left.  Roll out again to 8 x 12 rectangle and repeat “turn”  and roll out 3 more times.

Cut rectangle in half lengthwise.  Cut each piece of dough on diagonals to form triangles with about 3 in. base and place them about 1 in apart on buttered cookie sheets.

Bake scones 15 – 20 minutes until edges begin to brown and tops are golden brown.  Do not overbake.  Place a linen towel or cheesecloth over the scones to cool.

For more recipes like this one, check out the domesticity page.

Make Breakfast Bruschetta

10 May

This morning I managed to get up a little earlier than usual, so I decided to make myself a little breakfast.  We had some leftover pesto from dinner last night, which I paired with a few eggs and potatoes we had lying around to make a little “bruschetta” using potatoes instead of bread and eggs instead of tomatoes… so I guess not all that much like bruschetta.

Breakfast Bruschetta

  • olive oil
  • 2 slices potato
  • 2 eggs
  • pesto

Heat 2 teaspoons of olive oil in a pan and fry potato slices, five minutes on each side.

Scramble eggs over low heat, seasoning with salt and pepper.

Spread small spoon of pesto on potato slices, and then heap eggs onto potato slices.

For more recipes like this one, check out the domesticity page.