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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cheese/Yogurt/Dairy

TIP OF THE DAY: Pairing Coffee And Cheese

Swiss Cheese and Coffee

Pair a medium-strength cheese with a
medium-roast coffee. Photo © Natalia
Lisovskaya | Dreamstime.

 

Often there is more than one food holiday on a particular day. Rarely do we see a trio of food holidays; and January 20th is the only day we know of with four food holidays: National Buttercrunch Day, National Cheese Lover’s Day, National Granola Bar Day and National Coffee Break Day.

In theory, you could celebrate them all at once: A bagel and cream cheese with the morning coffee break and a granola bar and some buttercrunch at the afternoon coffee break.

But we’ve decided to focus today’s tip on something more enlightening: pairing coffee and cheese.

The coffee-cheese pairing is more common than it might seem. The Swiss, Scandinavians and other Europeans enjoy cheese with their morning coffee. Americans regularly breakfast on coffee plus cream cheese on the aforementioned bagels, cheese omelets, cheese danish, grilled cheese sandwiches and Egg McMuffins (grilled cheese, ham and a fried egg on a toasted English muffin).

But let’s take a look at deliberate coffee and cheese pairings.

 

PAIRING CHEESE WITH COFFEE

As with wine and beer pairings, mild cheeses should typically be paired with a mild roast coffee, medium-strength cheeses with a medium roast and strong cheeses with a strong roast.

  • Try mild creamy cheeses like young chévre, mozzarella di bufala, piave, port salut and ricotta with mild coffee (Cinnamon or New England roast, for example). A mild cheese like Brie should be eaten with a mild coffee; but if the Brie has aged and is mushroomy and a bit ammoniated, then a medium roast pairs better. See the different types of coffee roasts.
  • Medium-strength cheeses like Cheddar, some blues and Swiss cheeses (Appenzeller and Emmentaler, for example) pair with a medium roast (American, Breakfast or City roast, for example).
  • Aged cheeses and washed-rind cheeses that are strong in flavor, such as Epoisses, Munster, Pont l’Eveque, Roquefort, Stilton and Taleggio, require dark roast (espresso, French and Italian, for example).
  • But with espresso, go back to mild, milky cheeses. It may seem a paradox, but light, lemony goat cheese and ricotta are delicious with espresso—whether for your coffee break or for dessert. Drizzle them with a bit of honey or maple syrup, and enjoy with biscotti instead of bread.
  •  

    COFFEE AND “CARAMEL” CHEESES

    Some cheeses beg to be paired with coffee. Two that are known for caramel notes:

  • Aged Gouda. While a mild young Gouda cheese pairs well with light and medium roasts, aged develops sweet, caramelized flavors that demand a dark roast—French, Italian or espresso.
  • Gjetost (YAY-toast), from Norway, is a caramelized cheese made from the whey of goat cheese; the name is Norwegian for goat cheese. The whey is slowly cooked down until the natural milk sugars caramelize and the color turns light brown. It looks and tastes like a caramel or fudge. While it’s most often served as a dessert cheese or dessert fondue, it i a delicious sweet for a coffee break. Look for it at a cheese specialty store or online.
  •  

    Barely Buzzed, one of our favorite cheeses, is a Cheddar rubbed with ground Turkish coffee. It’s equally delicious with coffee or beer. Photo courtesy Beehive Cheese..

     

    COFFEE-RUBBED CHEESE

    How about a cheese made with coffee? Utah-based Beehive Cheese Company coats some of their artisan Cheddar cheese in roasted Turkish coffee and lavender buds: an inspired combination that creates an edible rind and adds nutty flavor to the mild Cheddar. We like this unique cheese so much, it was a Top Pick Of The Week. Read our review of Barely Buzzed.
     
    As with anything, your own palate and desire to experiment will lead to favorite pairings. Let us know what you come up with.

      

    Comments

    TIP OF THE DAY: Try A Pimento Cheese Cheeseburger

    A cheeseburger using pimiento cheese from
    ZoesKitchen.com. Photo courtesy Zoe’s
    Kitchen.

     

    We recently received a shipment of cheese spreads from Tonya’s Gourmet Creations. The company makes cheese spreads in Carolina Blend, Dilly Beef, Feta-Greek, Smokey Bacon Cheddar, Southwest Chipotle and Sun-Dried Tomato.

    It reminded us of our mom’s pimiento cheese spread, which she enjoyed on toast with a tall glass of iced tea.

    Pimiento cheese is a Southern specialty—along with barbecue, catfish, deviled eggs, grits, fried chicken and sweet tea.

    Sharp Cheddar cheese, chopped pimientos and mayonnaise create a spread that’s used to fill celery sticks, to slather for cheeseburgers, to spread on crackers or toast and to make grilled cheese sandwiches and cheese omelets.

     

    RECIPE: PIMIENTO CHEESE SPREAD

    Ingredients

  • 1-1/2 cups mayonnaise
  • 1 jar (4 ounces) diced pimiento, drained
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely grated onion
  • 1/4 teaspoon cayenne (ground red pepper)
  • 1 block (8 ounces) extra-sharp Cheddar cheese, finely shredded
  • 1 block (8 ounces) sharp Cheddar cheese, shredded
  •  

    Preparation

    1. COMBINE mayo, pimiento, Worcestershire, onion and cayenne in a large bowl. Stir in the cheese.

    2. CHILL in fridge to let flavors meld. Serve at room temperature. Can be stored in the fridge for up to 1 week.

    Variations

  • CAROLINA STYLE: Add 1/4 cup diced olives and jalapeños.
  • CREAMY: Make the spread creamier by blending in 4 ounces of cream cheese.
  • HOLIDAY: Add 1/4 cup cranberry sauce. (We like whole cranberry sauce.)
  •  

    Add cream cheese for a creamier spread. Photo courtesy Kraft Foods.

     

  • MEXICAN STYLE: Add 1 tablespoon chipotle in adobo sauce, drained; or 1 teaspoon dried chipotle. Adjust quantity to taste.
  • ONIONY: Add finely-diced red onion and fresh parsley to taste.
  • SMOKY: Add 1/4 cup cooked bacon, drained and crumbled.
  • SWEET & TANGY: Add some pickle relish. Start with a heaping tablespoon, drained.
  •  
    MORE WAYS TO USE PIMIENTO CHEESE

  • Breakfast Tortilla: Warm a corn tortilla in a skillet or the microwave. Spread with pimiento cheese and top with two fried eggs and salsa. Optional garnishes: chopped green onions, sliced black olives, chopped fresh herbs.
  • Cheeseburger: Spread a heaping knife-full of pimento cheese atop a grillled burger. Add the top bun and wait a minute for the cheese to melt.
  • Dip For Fries: Dipping works better with a creamier style pimento cheese (see above). Or, thin the spread with milk, sour cream, mayonnaise or plain Greek yogurt.
  • Toasted Egg Sandwich: Spread pimento cheese on toast; top with fried, scrambled or sliced hard-cooked eggs.
  • Wrap Sandwich: Spread instead of mayo on a ham, turkey, grilled veggies or other wrap. Sprinkle with chopped green onions; add shredded lettuce and tomatoes.
  • Taco: Warm a small flour tortilla and spread it with pimento cheese. Top with shredded lettuce, chopped tomato, taco-seasoned beef, grated cheese, sour cream and salsa.
  •  
    Share your favorite uses and variations with us!

      

    Comments

    TIP OF THE DAY: Easy, Delicious Goat Cheese Appetizer

    It couldn’t be easier: drizzle the cheese with
    honey and sprinkle the almonds. Photo
    courtesy VermontCreamery.com.

     

    We adore mild, creamy goat cheese with its subtle tang. We’re always looking for an excuse to eat it.

    So how about this couldn’t-be-easier hors d’oeuvre or appetizer for entertaining? Simply:

  • PURCHASE a pyramid, log or other shape of fresh goat cheese, a bag of slivered almonds and some fancy crackers or a baguette.
  • PLACE the cheese on a serving plate, drizzle with honey, then sprinkle with almonds. Alternatively, you can roll a log or other shape in the almonds before drizzling the honey. You can substitute other nuts, but you’ll need to chop them finely.
  • SERVE with crackers or baguette slices or toasts. It’s equally delicious with wine, cocktails or beer.
  •  
    What’s your favorite easy hors d’oeuvre? Let us know!

    Learn all about goat cheese and our other favorite cheeses in our Gourmet Cheese Section.

     

      

    Comments

    TIP OF THE DAY: Maple Sea Salt Butter

    Vermont Creamery’s exceptional cultured sea salt butter has a maple accent for the holidays. Photo courtesy Vermont Creamery.

     

    One of America’s great producers of artisan butters, Vermont Butter & Cheese Creamery, has introduced two new products for holiday season:

  • Cultured Butter with Maple & Sea Salt
  • Crème Fraîche with Bourbon Madagascar Vanilla
     
    Both products, available exclusively at Whole Foods Markets, add delicious seasonal accents.

    The Cultured Butter with Maple & Sea Salt combines top-quality Vermont cream with pure Vermont maple sugar and sea salt crystals.

    The contrast of salty crunch with the sweetness of the maple is delicious on pancakes and waffles, stirred into hot oatmeal, baked into cookies, melted over roasted squash or other veggies, potatoes and rice, or simply spread over a warm piece of crusty bread or toast. The combination of sweet and savory is a hit.

  •  

    Crème Fraîche with Bourbon Madagascar Vanilla combines the flavor of pure vanilla with tart crème fraîche. The result is a subtly sweet, rich and nutty taste well suited to topping tarts and pies, mixing into brownies, warming as a sauce, or as a base for crème brûlée.

    MAKE BOTH AT HOME

    If you can’t find the products, you can make your own.

  • For maple butter, soften top-quality unsalted butter and add maple sugar to taste. Then stir in a pinch or two of sea salt.
  • For crème fraîche, stir vanilla sugar into regular crème fraîche.
  •   

    Comments

    GIFT: Make Your Own Goat Cheese Kit

    This box will turn you into a goat cheese maker. Photo courtesy Belle Chevre.

     

    Ever wanted to make your own cheese? Are you a lover of goat’s milk cheese—or do you know one?

    Then here’s the perfect item: Belle Chevre’s Do It Yourself Goat Cheese Kit. It’s so easy (and fun) to make goat cheese at home.

    Belle Chevre is one of our favorite makers of goat cheese: a Top Pick Of The Week twice for their wonderful flavored goat cheese spreads and heavenly goat cheese cheesecake.

    The award-winning cheesemakers have put together a cheesemaking kit with everything you need to make goat cheese in your kitchen in just a few hours, and with only about 10 minutes of active kitchen time.

    The gift-ready box and storage container includes:

     

  • Citric acid (enough for several batches of cheese)
  • Cheese salt
  • Food thermometer
  • Cheese towel
  • Easy-to-follow instructions
  • Recipes to make with your cheese
  •  
    You need only supply the goat milk, available in most supermarkets and all natural food stores.

    The same day your kit arrives, you can be rolling your own chevre logs or mixing a bowl of fromage blanc, a fresh cream cheese that’s much lower in fat and calories (and one of our favorite foods).

     

    You just might become obsessed with making goat cheese. That’s good news: In addition to solving your gift needs (“Yes, I made it myself”), goat cheese is delicious in/on everything from:

  • Bagels and toast
  • Omelets
  • Salads
  • Sandwiches (we love it with smoked salmon and tomato or grilled red pepper on a baguette)
  • Pasta
  • Beets (a match made in heaven)
  • Cheese course
  •  
    And of course, there are hundreds and hundreds of recipes, from appetizers to desserts, like goat cheese cheesecake and ice cream.
     
    Get your goat cheese kit from BelleChevre.com.

    The kit is $27.95, but after you get the hang of it, you’ll be able to buy the ingredients for very little and make goat cheese for less than it costs to buy it.

     

    What’s inside the box. Pick up goat’s milk at the supermarket. Photo by Elvira Kalviste | THE NIBBLE.

     

      

    Comments

    TIP OF THE DAY: Make A Cheese Christmas Tree

    By the 18th century, candles lit up Christmas
    trees (how did they not set the place on fire?
    Engraving by John Whetten Ehninger
    published in 1870 in Harper’s Bazaar
    magazine. Image courtesy Wikimedia.

     

    This tip is about making a cheese Christmas tree. But first, here’s the history of the Christmas tree, also called a yule* tree:

    Long before the advent of Christianity, evergreen plants and trees had special significance during the bleak winter months.

    Early Romans marked the winter solstice† with a feast called the Saturnalia (in honor of Saturn, the god of agriculture), celebrating that farms and orchards would soon be green and fruitful again. As part of the festivities, they decorated their homes and temples with evergreen boughs.

    In Northern Europe the Druids,** the priestly class of the ancient Celts, also decorated their temples with evergreen boughs as a symbol of everlasting life.

    The use of evergreen trees, wreaths and garlands to symbolize eternal life was shared by the ancient Chinese, Egyptians and Hebrews. According to the Encyclopedia Brittanica, tree worship was common among pagan Europeans and survived their conversion to Christianity.

    Other ancient peoples would hang evergreen boughs over their doors and windows, a tradition that continues today—although back then, there was a prevailing belief that evergreens would keep away evil spirits, ghosts, witches and illness.

     

    THE CHRISTMAS TREE APPEARS

    The decorated evergreen tree first appeared at the turn of the 15th century in the upper Rhineland, an area in the middle western border that includes Bonn, Düsseldorf and Köln (Cologne), cities on the Rhine River. The area is home to many evergreens, including fir, pine and spruce trees.

    According to TheHolidaySpot.com, in 1605, a groundbreaking moment in Christmas occurred: an evergreen tree was brought indoors and decorated. It occurred in Strasbourg, a city on the Rhine that is now part of France. The tree was adorned with paper roses, lighted candles, wafers, nuts and sweets.

    The concept spread through Germany, and in 1800 the Christmas tree was brought to the U.K. by Queen Charlotte, the German-born wife of George III, who decorated a small yew tree in with candles, sweets and toys. The tradition did not spread outside of the royal court until 1848, when the Illustrated London News magazine published an illustration featuring the royal family gathered around their Christmas tree. That’s all it took for Christmas trees to begin to pop up in British homes.

    Germany, home of the Christmas tree, threw themselves into the tradition in a big way:

  • Tinsel was invented around 1610, made from actual silver!
  • Candy canes were created by a German choirmaster in 1670 as a treat for his choirboys. The shepherd’s crook shape made them convenient to hang on the branches of the Christmas tree (see details).
  • Lights followed. In the 18th century, more trees began to be illuminated by candles, affixed with melted wax or pins. Around 1890, Christmas tree candle holders appeared and between 1902 and 1914, small lanterns and glass balls were created to hold the candles.
  • Ornaments were created by German glass-blowers in the mid-1800s. Angels and stars (which represent the Star of Bethlehem) evolved to take their place at the top of the tree.
  •  

    AMERICANS INVENT LIGHT BULBS…AND
    CHRISTMAS LIGHTS

    Electric Christmas lights were born in the U.S.A. It was in New York City, in 1882, that the first Christmas tree was lit by electricity.

    This pioneering effort was accomplished by Edward Johnson, using 80 small electric light bulbs. Johnson was an inventor who worked for Thomas Edison, whose laboratory had delivered the first workable incandescent light bulb in October 1879. Johnson went on to create the first strings of electric Christmas lights, which were mass produced around 1890.‡

    Tree lights really took off when American Albert Sadacca replaced the white lights with brightly colored bulbs. The company he founded became the largest Christmas lighting company in the world. The first artificial tree appeared in the 1930s. The early ones were silver, designed to be lit by a revolving colored light source under the tree.

     

    An edible version of the historic Christmas tree. Here’s the recipe. Photo courtesy Cabbot Creamery.

     
    Now that we’re up to date on Christmas trees, the next leap is to:

    HOW TO MAKE A CHEESE CHRISTMAS TREE

    As long as you can cut even cubes, this is an easy and fun project.

    Select your favorite semihard cheeses: young Asiago, Cheddar, Colby, Edam, Fontinella, aged Gouda, Jack, Manchego, Provolone and Queso Blanco, for starters (learn more about these cheeses in our Cheese Glossary).

    Cheeses that already are formed into rectangular blocks are the easiest to cut into cubes. Here’s the full recipe.

    *The word derives from the name of a pagan feast lasting 12 days.

    †The winter solstice, which typically occurs on December 21st, is the shortest day of the year. It’s the on which the noontime sun is at its lowest altitude above the horizon. More.

    **The Celts and Druids occupied Britain, Ireland, and Gaul (France), and possibly other parts of Celtic Europe and Galatia during the Iron Age. In Britain, they built the magnificent and fascinating monument, Stonehenge.

    ‡It seems amazing, but electricity in homes and businesses is fairly recent. According to Wikipedia, by 1900 most American cities had electric street lights and most new houses were wired for electricity. By 1920 almost all businesses had electricity, and many houses were converted from gas light to electric light in this period. By 1930 even cold water tenements had electric lights. However many rural areas and farms still did not have lights due to the cost of wiring. By 1950 most homes had electricity.

      

    Comments

    RECIPE: Make Parmesan Popcorn

    Asiago cheese and Parmigiano Reggiano (products made outside the official P.D.O. area in Italy are called Parmesan) are versatile and delicious cheeses that can pop use it pop up everywhere—including on gourmet popcorn.

    Regular old cheese popcorn is seasoned with Cheddar or Parmesan cheese powder, made by removing the moisture from the cheese.

    But you can use Adapted from a recipe by Giada de Laurentiis for the Asiago P.D.O. Cheese Consortium.

    RECIPE: PARMESAN POPCORN WITH HERBES DE PROVENCE

    Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 2 large cloves garlic, crushed
  •  

    Use popcorn as a soup or salad garnish. Recipe and photo courtesy BettyCrocker.com.

  • 1/3 cup finely grated aged Asiago or Parmesan cheese (the difference between Asiago, Parmesan and other Italian grating cheeses)
  • 1-1/2 teaspoons dried herbes de Provence, crumbled
  • 1/4 cup vegetable or peanut oil
  • 1/2 cup popcorn kernels
  • 1-1/2 teaspoons kosher salt
  •  
    Preparation

    1. COMBINE the butter, garlic and herbes de Provence in a small saucepan. Cook over medium-low heat until the butter melts. Remove the saucepan from the heat and let stand while making the popcorn.

    2. COMBINE the oil and popcorn in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop. Transfer the popcorn to a large bowl.

    3. REMOVE the garlic cloves from the butter and discard, if desired.

    4. ADD the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately.

     

    Parmesan Popcorn Chex Mix. Recipe and
    photo courtesy BettyCrocker.com.

     

    MORE WAYS TO USE PARMESAN POPCORN (OR ANY POPCORN)

  • As a salad or soup garnish instead of croutons.
  • In Chex mix (try this recipe).
  • Atop mac and cheese or other pasta dishes and casseroles instead of bread crumbs.
  •   

    Find more of our favorite popcorn recipes and brand reviews.

      

    Comments

    TIP OF THE DAY: Make Delicious Coconut Yogurt

    It’s hard to find yogurt with coconut added. So we make our own. Photo courtesy Liberté Yogurt.

     

    For lovers of coconut, there’s So Delicious vegan yogurt, made with coconut milk instead of dairy, for a subtle coconut flavor.

    But today’s inspiration comes from a cup of Liberté Méditerranée Coconut Yogurt, one of our favorite yogurts, with coconut on the bottom. It has lots more coconut flavor, but it isn’t easy to find.

    Fortunately, it’s easy to make luscious coconut yogurt in your own kitchen: Just add flaked coconut from your pantry to your favorite yogurt flavor.

    We add a heaping tablespoon of coconut to banana, chocolate, coffee, plain and vanilla yogurts. For a piña colada effect, add crushed pineapple to plain or vanilla yogurt, along with 1/4 teaspoon of rum extract. Yum!

    It’s delicious for breakfast or lunch, and special enough to be served for dessert. Feel free to garnish with some chocolate chips.

     

    Find more of our favorite yogurt brands and yogurt recipes.

      

    Comments

    THANKSGIVING RECIPE: Pumpkin Cream Cheese

    What’s for breakfast during pumpkin season?

    Bagels with pumpkin cream cheese spread!

    We recently devoured a whole wheat bagel with pumpkin cream cheese at Dunkin Donuts, and are now hooked on this holiday spread.

    It’s easy to make, with your choice of cream cheese (regular or fat free) or fresh goat cheese. Or, substitute sour cream or yogurt for the cream cheese.

    The pumpkin purée “stretches” the cream cheese so you don’t need to use as much. The result: more vitamins,* more flavor, less fat, fewer calories.

    We personally don’t sweeten the recipe: The pumpkin pie spices are more than flavorful, and who needs added calories and carbs?

    But if you’re of the sweeter inclination, add a tablespoon or two of brown sugar, maple syrup or agave, plus 1/4 teaspoon vanilla extract.

     

    Pumpkin cream cheese on a bagel (we chose whole wheat). Photo courtesy Dunkin Donuts.

     

    PUMPKIN CREAM CHEESE RECIPE

    Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice (substitute 1/4 teaspoon each clove or allspice and
    nutmeg)
  • 1/4 teaspoon cinnamon
  •  
    Preparation

    1. BEAT softened cream cheese until creamy.

    2. ADD pumpkin purée and spices; beat to incorporate.

    3. CHILL for at least an hour. Can be made up to a week in advance.

    4. SPREAD on bagels and toast. Yum, yum!
     
    *Pumpkin is a very good source of copper, dietary fiber, manganese, potassium and vitamins A, B2 (riboflavin) and C and a good source of vitamins B1 (thiamin), B3 (niacin), B6, B9 (folate) and E plus iron, magnesium and phosphorus.

      

    Comments

    FOOD HOLIDAY & RECIPE: Bacon Cheddar Deviled Eggs

    November 2nd is National Deviled Egg Day, a cause for celebration at The American Egg Board, the folks behind IncredibleEgg.org.

    They’ve developed this tasty recipe for deviled eggs with bacon and Cheddar cheese—delicious at breakfast, lunch, dinner and snack time.

    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 24 servings (1 serving = one stuffed egg half)

    RECIPE: DEVILED EGGS WITH BACON & CHEDDAR

    Ingredients

  • 14 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fresh-ground pepper
  • 1/3 cup crumbled cooked bacon
  • 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
  • 2 tablespoons chopped fresh chives OR green onion tops
  • Optional garnish: paprika
  •  

    A new way to enjoy bacon and eggs. Photo courtesy American Egg Board.

     

    How to make the perfect hard cooked eggs, and why they’re hard cooked rather than hard boiled.
     
    Preparation

    Deviled eggs can be made up to 12 hours in advance.

    1. CUT cooked eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Save remaining 2 yolks for other use: crumbled into salads, on cooked vegetables, in baked potatoes, etc.

    2. MASH yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.

    3. SPOON 1 heaping tablespoon of yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

    4. GARNISH with a dusting of paprika prior to serving.
     
    COOKING TIPS

    Egg Freshness. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

    Peeling Tip #1. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

    Peeling Tip #2. To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

    Storage In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

    Easy Filling Technique. Here’s the no-mess method: Put the filling in a 1-quart plastic food-storage bag. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

    Picnic Or Tailgate Food Safety Tip. Place filling in plastic bag; carry cooked white halves and filling mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
     
    MORE DEVILED EGG RECIPES

  • Crabmeat, Sturgeon & Smoked Salmon Deviled Eggs With Caviar Caps
  • Gourmet Deviled Eggs Trio
  • Deviled Eggs With Smoked Okra
  • Mix & Match Deviled Egg Stuffings
  •   

    Comments

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