How to Make Delicious Smoky Deviled Eggs

Deviled Eggs Ingredients:

1 dozen large eggs

Ice cubes

1/4 cup plus 2 tablespoons crème fraîche

3 tablespoons mayonnaise

3 tablespoons finely chopped cornichons

2 tablespoons finely chopped red onion

Salt and freshly ground black pepper

Freshly ground white pepper

1/2 teaspoon pimentón

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Deviled Eggs Directions:

1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes.
2. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs.
3. Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
4. Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.

NOTE: Make Ahead the deviled eggs can be refrigerated overnight. Sprinkle with pimentón just before serving.

Place a couple of Smoky Deviled Eggs on a white plate and sprinkle them with spice.

For more food recipe ideas on Stagetecture, click here.

Spring Appetizer: Ramp and Mushroom Tart

Image via: Tami Seymour

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Ingredients

4-6 servings

20 ramps (4 ounces; trimmed)

Thinly sliced button mushrooms (10 ounces)

Frozen puff pastry (1 sheet; thawed)

1 minced shallot

Fresh parmesan (1/2 cup; grated)

Thyme leaves (1 teaspoon; finely chopped)

Goat cheese (4 ounces; softened)

Unsalted butter (1 tablespoon)

Heavy cream (2 tablespoons)

1 egg yolk

Olive oil (4 tablespoons)

Lemon zest (2 tablespoons; divided)

To Taste & Garnish

Freshly ground black pepper, to taste

Kosher salt, to taste

Fleur de sel, to taste

Thyme leaves, to garnish

Image via: Vegetarian Ventures

Preparation

• Take a 12″ frying pan, pour 3 tablespoons olive oil on it, and heat over medium-high heat. Add shallot, mushrooms, pepper, and salt. Stir in the oil and then cover the frying pan.
• Cook for 5 minutes or until the mushrooms release most of their fluid. Uncover the pan and continue cooking for another 10 minutes until the mushrooms are brown and dehydrated. Remove the heat, take them to another bowl, and set aside to cool.
• Heat the frying pan again with the remaining oil and butter. Cover it after adding the rams and cook for 8 minutes or until barely tender.
• Remove the cover and continue cooking for 5 minutes or until they are lightly brown. Remove the heat, transfer the cooked rams to a plate, and set aside to cool.
• Heat the oven to 375°. Stir together cream, egg yolk, goat cheese, pepper, salt, 1-tablespoon lemon zest, and parmesan in a medium bowl and keep stirring until smooth. Set aside.
• Flour a work surface or a butcher block and roll puff pastry into a 16″-long rectangle. Put the dough in a 14″ x 4″ tart pan. Scatter mushrooms over the dough and then spread the cheese mixture evenly with a spatula. Arrange the ramps as you like.
• Trim the excess pastry hanging over the edge. Bake for nearly 30 minutes until the crust turns into golden brown.
• Take the tart out of the oven and let cool into a wire rack. Now, remove it from the pan and take into a serving platter. Spread a few thyme leaves and sprinkle lemon zest and fleur de sel on the tart.
• Serve!

Image via: Extra Slaw

Brightened with lemon zest and hint of pepper, this spring appetizer is perfect for setting the mood of your dining table. The tart will also make a great breakfast or lunch if served with a salad item.

Have you liked the idea of a savory tart instead of a sweet one?

For more appetizer recipes on Stagetecture, click here.

Spring is a great time to get out and enjoy the outdoors. The sun shines brightly and fresh smells fill the air. The season is filled with many holidays and special occasions giving people plenty of reasons to celebrate. Whether you’re celebrating a spring holiday or  you need a drink recipe to make the day extra special. Iced green tea mojito is a spring drink you can make with simple ingredients. If you don’t have the ingredients at home, you can find them in your local market.

Spring Cocktail: Iced Green Tea Mojito

Image via: Neighborfood Blog

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Ingredients

4 mint leaves

2 teaspoons sugar

1 tablespoon lime juice (fresh)

1 ounce white rum

½ cup brewed green tea (chilled)

6 ice cubes

Procedure

1. Muddle the sugar, mint, and lime juice together in a glass until the mint leaves are slightly bruised. This helps to release the flavors.

2. Add the ice cubes, rum, and green tea and stir thoroughly.

3. Refrigerate until ready to serve.

Expert Tips

• To serve the cocktail as a pitcher drink, multiply the ingredients with the number of guests. For a more intimate setting, make the cocktails by the glass.

• If you don’t want to use raw sugar, substitute it with stevia or agave.

• You can replace green tea with any other type of tea. 

• If you can’t get hold of mint leaves, substitute them with shiso leaves (Japanese). 

• If you don’t drink alcohol, leave out the rum and make a lovely mocktail. 

Image via: 247 Recipes

Of all spring drinks, this one stands out. It is a mixture of a mojito and freshly brewed iced tea. The tea blends beautifully with the sugar, rum, herb, and lime juice. The large amount of green tea makes the cocktail light and revitalizing and not too boozy. Iced green tea mojito is icy cool and has the antioxidant properties of rich green tea. It integrates seasonal ingredients and is a great addition to any party. It is perfect for those who love sweet spearmint tea or those who just need a reason to celebrate. Don’t be surprised if you make it your signature drink all spring and summer.

For more drink ideas on Stagetecture, click here.

A sumptuous meal will always make someone’s day complete. Lemons and limes are one of those forgotten fruits that pair up beautifully in spring recipes. This is why you have to be ready with your menu list so you can pick and cook the best recipe to make your day. Since it’s spring, you might as well look for fitting recipes for this season.

But you don’t have to stick with your notes. You can add flavor enhancers to pump up your appetite. Lemon and limes can definitely live up to your expectations. The juicy and citrus flavor of lemon and limes can bring out the spring tang you wanted for your food.

Image via: What Katie Ate

Here are some characteristics of lemon and limes that you can add tang to your spring recipes:

• Cara Cara

This is a sweet navel type orange that you will surely love. The best thing with this juicy fruit is it has little to no seed in its pinkish-red interior.

• Meyer lemon

If you want to enhance the sweetness of your food with less acidic content than common lemons, this is it. The Meyer lemon also offers appetizing fragrance as you peel.

• Citron

This unique variety is a superb sweetener. In fact, it is often chopped and candied. The citron is also called as Buddha’s hand because of its form. Or maybe because of its calming effect after you eat.

• Key lime

Also known as Mexican limes, this is highly acidic citrus fruit. This gives you a superb taste of lime.

Image via: Saveur

• Kaffir lime

This fruit may only provide you with little drops of juice but its leaves are the most useful. The Kaffir lime leaves are used in Thai dishes.

These are just some of the lemon and limes that are used to add tang to your spring recipes. Don’t throw away the peeled skin of these fruits since you can still use them to provide sweet aroma in your fridge or any small area.

For more food recipes on Stagetecture, click here.