Chef Lisa's Favorite Deviled Eggs

I have quite honestly never been a big fan of deviled eggs.  They appear at nearly every potluck and party, and as a serious egg-lover, it is surprising that until now I always passed them by.  Recently, I started thinking about the reasons for my lack of excitement for them, and realized that most deviled eggs I've eaten are pretty sweet, of which I am not a fan.  Having pinpointed the turn-off, I set about to make some I would enjoy.  Now, I've eaten deviled eggs that tasted like mustard and vinegar, too, and did not want to go that direction, either.  The goal was to find a way to prepare a savory egg that hit all the right notes, neither sweet or sour, but with sufficient flavor.  After seeing Chef April Bloomfield's recipe (of the Spotted Pig in NYC, famous for her deviled eggs), and studying the recipes in my cooking school textbooks, I created my own version.  I really like these, and so does my hubby, who was lukewarm to the dish, as well.  So enjoy your favorite style of deviled egg, but definitely give this recipe a try!  Makes one dozen

6 large eggs, boiled and peeled according to the directions in Chef Notes

3 Tablespoons real mayonnaise (not sandwich spread, like Miracle Whip)

1 Tablespoon champagne vinegar

2 teaspoons sour cream

1 teaspoon heavy cream

1 teaspoon Dijon mustard

Kosher or flaky sea salt

1 Tablespoon very-finely sliced chives (use slender, smaller chives, or just the fine ends)

1 Tablespoon very-finely chopped, very crisp bacon

Paprika or Cayenne

Cut the eggs in half length-wise and gently remove the yolk without tearing the white.  Place the yolks in the bowl of a small food chopper or processor.  (Set the whites aside.)  Add the mayonnaise, vinegar, sour cream, heavy cream, and mustard and process until very smooth and light.  Season with a little salt, to your personal taste.

Place the whites on a serving platter.  Fill a small pastry bag fitted with a large, plain pastry tip with the yolk mixture. (Alternately, if you haven't a pastry tip & bag, place the yolk mixture in the lower corner of a quart freezer bag, squeeze out the air, and cut about 1/2" off the corner of the bag.)  Squeeze the yolk mixture into the egg whites neatly.  Sprinkle with the paprika or cayenne (if you like a little heat), then sprinkle half with chives and half with the bacon. (Of course you can do all bacon or all chive eggs!)

Serve immediately, or refrigerate, covered, until ready to serve.  Allow the eggs to warm up a bit, 20-30 minutes, after removing from the refrigerator before serving.

Pineapple-Rum (or Orange) Slush

I started making this grown-up slush years ago when we lived in California.  It was the perfect drink to sip while sitting out on the deck enjoying the evening with our neighbors.  Make it in the morning, or even the night before, freeze, and it's ready when you are.  The rum keeps it from freezing solid, and if you prefer a virgin drink, substitute freshly-squeezed orange juice.  If you decide to make it at the last minute, or you haven't freezer space, this can certainly be chilled and served over ice.  Enjoy!  6 one-cup servings

3 cups pineapple juice

1 cup fresh lemon juice (about 5 lemons)

3/4 cup golden or dark rum (if you don't care for rum, you may substitute vodka or tequila, or orange juice to make this non-alcoholic)

3/4 cup water

1/2 cup sugar of choice

Place the water and sugar in a small pan and bring to a boil, stirring until the sugar is melted.  Set aside to cool.

In a plastic pitcher combine all of the ingredients and stir well.  Cover and freeze for at least 4 hours, or until slushy.

If the mixture freezes too much, just let it set on the counter and thaw until it softens a bit.

Note: If you substitute orange juice, it will freeze solid, so plan accordingly.

Blueberry Pomegranate Iced Tea

Blueberry-Pomegranate Iced Tea

During the summer months at the cafe, this "Blue Tea" was a customer favorite, and with good reason.  Sweet tea, lemon juice, and naturally-sweetened blueberry-pomegranate concentrate combine for a perfectly balanced thirst quencher.  It's quick and easy, and may become your "go-to" beverage for the dog days of summer.

1 gallon-sized tea bag or equivalent number of smaller tea bags

3/4 to 1 cup sugar, to taste

1/4 cup freshly-squeezed lemon juice

1 12-ounce can of frozen Blueberry-Pomegranate juice concentrate, thawed (I use a no added-sugar, naturally sweetened brand, and you may substitute Cherry-Pomegranate concentrate, too.)

Pour 3 cups of boiling water into a one-quart measure with pouring spout.  Add the tea bag and steep for 10 minutes.  Remove the tea bag,  add the sugar, stirring until it dissolves.  Pour the tea mixture, lemon juice, and thawed juice concentrate into a one-gallon pitcher and stir well.  Add cold water to make one gallon of tea.  Refrigerate.  Serve over ice.

Way-Easy Black Raspberry (or any raspberry) Jam

Wild Black Raspberry (Black Caps) Jam

The best foods are the ones that grow wild, in my opinion.  It is a joy to forage for food, and wild black raspberries (also called "black caps") are among my favorites.  No cultivated berry can compare in flavor, and though the cost is lots of scratches from tramping about in thickets, and a few mosquito bites, I am happy to do it!  This jam is basically made with a formula, so that you can make as little or much as you want, depending on how many raspberries you gather.  You can run the jam through a food mill to remove the seeds, if you must, but I don't mind them a bit.  This version is intended to be refrigerated and used within a month or so.  It probably won't last that long, as eating this is like eating a sweetened, intensified black raspberry!

Basic Formula per cup of berries:

1 cup black raspberries

3/4 cup sugar

1/2 teaspoon fresh lemon juice

Combine the berries, sugar, and lemon juice in an appropriately-sized pan or pot.  Bring the mixture up to a boil over medium heat.  (I like to put a lid on the pot to speed up the process, plus the steam melts any sugar crystals on the side of the pot.) Place a candy thermometer in the mixture, not touching the bottom of the pan.  Cook over medium heat until it reaches 220-degrees, or jelly stage.  The mixture will still be liquid.

Pour the mixture into a squeaky clean jelly jar(s), cool to room temperature, then refrigerate.