Saturday, April 11, 2020

Happy Easter and an Eggscellent Easter Menu!

I hope everyone is having a wonderful Easter! I have big plans for my Easter Menu:

Roquefort-Stuffed Eggs
(James Beard's recipe below!)

(in tea cups)


(for my kids!)

(served perched on a glass of Madeira!)

Roquefort-Stuffed Eggs

Note: If you don't care for blue cheese, don't try this recipe! Roquefort's not cheap!

12 boiled eggs, peeled and chilled (to boil eggs, see Techniques!)
1/4 cup finely crumbled Roquefort cheese
2 tablespoons Cognac
Sour cream
Watercress sprigs, for garnish


Combine the mashed yolks of 12 eggs with the Roquefort and Cognac. Bind with enough sour cream to make it firm and smooth. Stuff the whites with a large star-tip piping bag (if possible). Garnish with watercress sprigs. (I couldn't find watercress, so I had to use a little parsley...)

Tip: What to drink with stuffed eggs? Champagne! It's surprising how well they go together!

Recipe courtesy of James Beard's American Cookery.

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