Confetti Eggs

Ingredients

12 cold large eggs

Brine:
2 large beets cut in quarters
4 cups distilled white vinegar
2½ cups water
3T-granulated sugar
1T salt
4 black peppercorns

½ cup mayonnaise (store bought or homemade)
Salt and pepper

2 T chives finely chopped
3 T red, yellow, or orange bell peppers finely chopped

1. To hard-boil eggs: Carefully place the eggs in a saucepan with a lid, and cover with cold water. Bring the water to a boil. Once water has come to a boil, remove the pot from heat and cover with the lid. Let the eggs sit for 15 minutes. Remove the eggs from the water. Place them in a bowl filled with ice water and let them sit for 15 minutes. Remove from water and peel. Set aside.

2. Brine: In a large saucepan, combine the beets, vinegar, water, sugar, salt, and pepper. Bring the mixture to a boil. Then reduce the heat to a simmer and let cook 15 minutes. Remove from the heat and let cool completely. Strain the mixture. Set the beets aside.

3. Place the hard-boiled eggs into a large glass jar with a lid. Cover with the brine and place in refrigerator. Marinate for 2-4 hours.

4. Remove the eggs from the brine. Cut them in half. Place the whites onto a platter and the yolks into a small bowl. Using a fork, smash the yolks into crumbs. Stir in the mayonnaise and season with salt and pepper. Set aside.

5. Using a spoon or pastry bag, pipe the yolk mixture into the whites.

6. Sprinkle on top of each egg chopped chives, radishes, and peppers. Serve either chilled or at room temperature.

Homemade Mayonnaise

3 egg yolks
2 tsp. mustard
1T vinegar
1 tsp. salt & pepper
1½-cup oil

1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly in a steady stream, add the oil. Whisk until the mixture becomes emulsified

TIPS & TRICKS

Tips & Tricks:

• Using old eggs can sometimes make them easier to peel. Look on the carton for the expiration date and buy eggs close to that date. This is because the eggs lose moisture though the pore in their shell as they age, which makes the air pocket at the top of the egg larger. Start peeling at the top of the egg. The ph also changes in the egg, which makes them adhere to the shell less. Sometimes you’re just going to get a “bad egg” that doesn’t peel so I also cook an extra one or two. ☺

• Always use cold eggs and cold water so they gently heat up, and have less chance of cracking.

• The longer you marinate the eggs in the brine, the darker the color will become.

• You can peel and use the pickled beets in salad or as garnish.

Apples, Greens & Goat Cheese Salad

Ingredients

Salad:
3 medium beets (red or golden)
2 medium apples (any variety) cored and sliced into ¼ julienne slices
10 handfuls of salad greens (spinach, arugula, and romaine) washed and torn into bite-sized pieces
1 head radicchio, washed and torn into bite-sized pieces

Honey Vinaigrette:
2T honey
4T Champagne vinegar
½ cup extra virgin olive oil
Salt and pepper
8 oz. goat cheese, room temperature
16 slices of baguette

1.    Preheat oven 400º F.

2.    Beets: Remove stems from and wash the beets. Place on a baking sheet lined with foil. Roast for approximately 1 hour, or until beets are easily pierced with a knife. When beets are cool enough to handle, peel and slice into ¼ inch julienne slices.

3.    Vinaigrette: In a medium bowl, whisk together the honey and vinegar.  Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper.

4.    Crouton: Spread the goat cheese onto the baguettes slices. Place on a baking sheet and place in 400º F oven for 6-8 minutes, or until bubbly and brown. 

5.    Salad: In a large bowl, toss the beets, apples, salad greens, and radicchio with a little of the vinaigrette. You want the salad to be dressed, not drowned. Add more vinaigrette if necessary. Adjust seasoning. 

6.    Place on a platter or salad plates. Top with goat cheese croutons and serve immediately.

Roasted Beet Hummus

Ingredients

2 small or 1 medium red beet
3 cups cooked* or two 15oz. cans of drained garbanzo beans
2 cloves garlic
1T lemon zest
½ cup lemon juice
¼  cup tahini paste
¼  cup olive oil
salt & pepper
1 acorn squash (optional)
1 Assorted Fresh vegetables; Slice peppers, cucumbers, carrots

1.    Preheat oven 350º F.

2.    Place the drained garbanzo on top of towel then cover with another towel. Gentle rub the beans to dry then. Pinch the beans to remove the outer skin on as many beans as you can. 

3.    Line a baking sheet with foil.  Place the beets on the sheet and roast uncovered for 40-50 minutes, or until the beets are soft to the touch. Once the beets are cool enough to handle, peel and cut into pieces.

4.    With the food processor running, add the beets; pulse until finely chopped. 

5.    Add the garlic; pulse until finely chopped.

6.    Add the drained garbanzo bean and process until smooth.

7.    Add the lemon zest, lemon juice, tahini paste.  Mix until combined.

8.    Drizzle in the olive oil.

9.    Season with salt and pepper.  Adjust the seasoning as needed, adding more salt, pepper, lemon juice or olive oil.  If too thick, add a little water.

10.    Cut the top off the acorn squash. Using a melon baller scoop out the seeds and some of the flesh to create a large opening. 

11.    Place the hummus in the acorn squash or a serving dish. Serve crudité or pita chips.

Preparation for the Beans

1.    Rinse the beans to remove foreign particles.  Place in a bowl and cover with cold water; soak the beans overnight.  Drain beans.
2.    In a large pan, add the soaked, drained beans, and cover with water.
3.    Bring beans to a boil, then lower heat to a simmer; place cover on ¾ of the pot and simmer until beans are tender, about 40-60 minutes.  Add more water if necessary.  Once cooked, drain any remaining water. Remove 1 pound of dried beans equal 6 cups of cooked beans. 

NOTES: TIPS & TRICKS

•    The unbelievable color from roasted beets really gives the hummus a very festive appearance. I just love it!
•    Tahini is a ground sesame seed paste. It can be found at most markets. It is a key ingredient in making hummus. 
•    The hummus can be prepared 3 days in advance
•    When I have the time I prefer to cook my own Chi-Chi/ garbanzo beans. I think the beans taste fresher, creamier and have no salt added. If you use canned beans. Just read the label and select the one that has the lowest amount of salt added.
•    If you’re going to cook a pound of them you might as well cook 2 pounds! They freeze beautifully.