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Sunday, April 8, 2012

Deviled Eggs are Back!

My friend and neighbor Kemp Minife had a great post about Deviled Eggs on her blog for Gourmet Live: 5 Delightfully Deviled Eggs.I hadn't thought about Deviled Eggs as  Passover Appetizer, but they're perfect!  Thanks so much for the idea Kemp! There are so many things you can do to update this 1950's, 60's and 70's appetizer staple.  Take a look at Kemp's blog for great ideas.

Deviled Eggs with Smoked Salmon
I updated mine by using low-fat mayonnaise, a little Dijon mustard, cayenne, some capers and topped with s small slice of smoked salmon.

To help them travel well, I boiled the eggs the night before, cut them in half and scooped out the yolk with a tiny spoon.  I put the white part in a plastic container, and prepared the yolks ahead of time and put that in another plastic container.  I brought a small ice-cream scooper, about the size of a cherry, with me to fill the eggs when I arrived.  I also cut up the smoked salmon into 1 - 1 1/2 inch slices the the night before and put them in a zip-lock bag.  I brought the paprika with me to top the eggs after they were placed on the platter. I knew that my host's kitchen would be busy, so it was important to do as much ahead of time as possible.

Deviled eggs are a great Passover appetizer, but don't forget about them for Easter.  If the bunny drops lots of eggs at your house, they're perfect!

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Monday, April 2, 2012

Nutella Crème Icebox Pie - Passover (milchik ) or Easter

Nutella - who doesn't love Nutella?  OK, my sister Carol, but other than Carol, who doesn't love Nutella?  I was trying to think of a delicious dessert for a sedar, other than Sponge Cake or Flourless Chocolate Cake (the latter being delicious, but it can't be the only delicious Passover dessert). 
I started out thinking I would make this a toasted coconut crust, which would also work well, but I'm going with toasted pecans for this one.  I'll save the toasted coconut for another dessert. Note:  I also made this with a graham cracker crust and it was delicious - there's always so many options!

Lago di Bolsena, Bomarzo Italy -
 My first Nutella gelato
This dessert came to mind a while ago based on the first Nutella gelato I ever had. It was a hot, hot, hot summer day in Bomarzo, a lovely lakeside town in Lazio, Italy.  My friends and hosts Paolo and Agostina gave me a tour of Bomarzo and bought me a Nutella gelato cone that was unforgettable.  A creamy vanilla mixed with Nutella plus scrumptious 'globs' of Nutella.  Mamma Mia, it was wonderful!  Then came the pie.

Nutella Crème Icebox Pie should be creamy and high, and when it hits your mouth - wow!  Happy!

This isn't a dessert I recommend making often.  It's rich, it's sweet and it's delicious, but it shouldn't be a weekly treat by any means.  Remember, something is only special if it's special.  Two or three times a year makes it just that.  Eating desserts like this every week, or even every month, make it just another dessert, There's no way something this rich and sweet should be just another dessert for any of us. 
Enjoy (but not too often or you'll need to buy new jeans)!

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