Mostly, when we have guests for appetizers at Linderhof, we serve them on the living room coffee table. There are enough chairs in the living room that makes for comfortable sitting and good conversation.
Last Saturday, we were going out to dinner at Crooners and a show at The Liberty. We asked guests to stop by on their way there for drinks. You can't have drinks without a nibble.
Everyone loves deviled eggs and there were fresh pullet eggs at the Farmer's Market Satuarday -- really small pullet eggs -- just one bite eggs. And fresh melon wrapped in prosciutto. Perfect munchies to go with martinis.
Oliver laying under the coffee table (one of his favorite spots) pretending that there is nothing to eat on the table above.
"Hey, do you realize that there is a dog under here and food above?" "I can smell it!"
"Now do you see me?" "You do remember there is food on that table, don't you?"
"Maybe if I pretend I'm not interested they'll give me a bite."
Our Oliver is a gentlemen, actually, for the interesting thing is that he can reach the table without even standing on his hind legs. But if there is a treat on the top, he waits until it is given to him!
Pullet eggs, if you can find them, make the perfect deviled eggs especially for a party because they truly are just one bite. This is my version of Ina Garten's deviled egg recipe and once I tried it, it is my "always go to" recipe for deviled eggs. It's very different from the one I grew up with but I really like it.
BAREFOOT CONTESSA DEVILED EGGS
8 extra large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 T. good mayonnaise
1 T. freshly squeezed lemon juice
2 T. minced fresh chives, plus extra for garnish
1 t. kosher salt
1/2 t. freshly ground black pepper
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salt and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with some extra chopped chives. Sprinkle with salt and pepper and serve.
NOTE: I used half of the mixture ingredients for my wee eggs. I also smashed them and mixed in a bowl with a fork.
It's Friday and I'm joining Michael at Designs by Gollum for Foodie Friday.