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.
I think that Oliver would be an asset to any cocktail party!
A gentleman, indeed! ...And those sad puppy dog eyes get your guests everytime! Thanks for featuring Ollie in your post...along with the pullet deviled eggs! Enjoy your weekend!
I'm going to try your deviled egg recipe. They sound delectable!
Oliver is adorable!
Will have to try the Deviled Eggs as that is a family favorite even for a side dish!
I have never made Ina's Deviled Eggs. Old habits are hard to give up but I will try them the next time I make deviled eggs. BTW, that Shrimp and Grits recipe is outstanding and a perfect luncheon dish.
Hi Martha, what delish looking nibbles! I've never heard of Pullet eggs until my visit to your blog, so I'll have to google them to learn more, thanks for the tip. Also Ina is my all time favorite cook, I learn so much from her and use many of her recipes, I'll have to try her deviled eggs. Sounds like a wonderful evening with friends, my kind of night, have a great weekend, tami
Oh YUM I love deviled eggs!
I'll be right over. :-)
Plus I'm pretty much in love with that platter they are on. I want to go steady with it.
Dion is now convinced that Oliver is missing a part of his doggy DNA; he can't understand why he'd ignore the goodies otherwise. At least sit up and STARE at them!
Of course, Dion believes this because it excuses his shameless begging eyes and sad snuffles when the nibbles come out.
I do like that Ollie chooses to lie under the GLASS table where he can keep a sharp eye on the goods.
He does that because Oliver is a GENTLEMAN!!!!
Oliver must be a gourmet doggie! He knows good food when he sees it!
I love how Oliver gets to comment also.
I just giggled reading about Oliver...and what great shots you got of him...he's so cute!!
Lovely pictures, as always...
Donna -- congraulations on your write up in Tea Time Magazine!
It's Sunday and the bookmark I always use to read you blog is not working......Do you know anything about this?
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