These smoked salmon deviled eggs are another addition to my creative collection of deviled egg recipes. Pickled Beet Deviled Eggs, Red Wine & Blue Cheese Deviled Eggs and Sushi Deviled Eggs are all big hits so far. I used the egg-dying trick again with these, and while the color of the eggs looks visually beautiful, these eggs aren’t pickled, so the flavor of the egg doesn’t really change.
Dying the eggs is a fairly simple process, and requires boiling the eggs a day ahead. All you need to do is boil the eggs, peel them and then let them soak overnight in a mixture of boiled onion skins and a little turmeric powder. The mixture turns them a brilliant orangey-brown, which looks lovely paired with smoked salmon.
I used (hot) smoked salmon in these deviled eggs instead of cured salmon, like lox or gravlax. Smoked salmon is cooked with low heat and is more similar in texture to grilled or poached salmon. It flakes when you cut into it, making it easy to slice off big chunks for the deviled eggs.
I love cold cured salmon just as much for the silky texture, but am reserving this type of salmon for a different recipe, which will pop up on Love and Duck Fat in the near future.
The firm texture and smoky flavor of the salmon is the perfect topping for the lemony egg filling. Chopped capers add a nice pop of tartness and very finely-chopped celery gives the eggs a burst of freshness and crunch. Chopped green onion is really the only garnish needed for this elegant appetizer that looks like you slaved away when it’s actually very simple.
I’ve learned a few tricks making all of these eggs. Check them out below to see if you use these techniques:
In a medium saucepan, onion skins and turmeric to a boil. Cover, reduce heat and simmer for 15 minutes, until the water turns a deep golden color. Allow to cool completely. Strain liquid and set aside.
Boil & Peel Eggs: Place eggs in the bottom of a large saucepan and cover with water so they are completely submerged. Add 1 teaspoon of baking soda to water. Heat until water comes to a gentle boil. Simmer eggs for 8 minutes. Drain and rinse eggs under cold water.
Crack egg shells on the counter top, and roll them gently on the counter with your hand. Carefully peel under running water and set aside.
Add eggs to onion/turmeric water and refrigerate at least 2 hours to overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, lemon juice, mustard, salt, cayenne pepper, capers and celery. Fill egg whites with yolk mixture and top with a schunk of salmon. Sprinkle with sliced green onion.
Love and Duck Fat has over 100 recipes at this point, and not a single cupcake. Until now–with these spring-inspired blueberry cupcakes with lemon curd filling and blueberry cream cheese frosting. I admit; I’ve shunned the pretty little cupcake so far.
I’ve managed to make some cakes. There are several chocolate cakes, an apple cake and even a few upside-down cakes in my roster. I’m proud of those cakes. Cakes are imposing. They are a big accomplishment to pull off for a beginner baker like me.
Not that cupcakes aren’t difficult to do…they just don’t have the dignity a cake possesses. Eating one doesn’t require you to cut open the whole thing to take your one little slice—cut just so. They are perfectly portioned out (usually a little heavy on the frosting for me) and so damn trendy.
Let me take that back, cupcakes are actually a little passé. They are everywhere. Aren’t cake pops the thing now? Or is it gourmet doughnuts? Cronuts?
Who really cares. Because when presented with a perfect little cupcake, I still want to devour it.
In the case of these blueberry cupcakes, I thought of making a cake version first. Except I have a full-time job now, and a toddler and a blog. I needed to make something a little more forgiving. It’s one thing to screw up a few cupcakes. Screwing up a whole cake when I barely have time to sleep is not an option.
Cake decorating is a talent that eludes me, despite plenty of fine art training. Cupcakes make for good decorating practice because I can mess up most of them and still have a few that are photo-worthy. They also taste pretty damn good.
The cake in these blueberry cupcakes is perfectly-moist and loaded with vanilla bean specks. A few fresh blueberries in the batter burst when you bite into them. The frosting has a ton of blueberry cream-cheesy flavor, and is naturally colored. When you take a bite, you get a mouthful of fresh lemon curd filling that is not too sweet—or too tart. It’s delightful. The whole experience screams, “spring.”
I wonder if this blueberry cupcake with lemon filling and blueberry cream cheese frosting will remain my single cupcake recipe? Or have I opened the door to a flood of cupcake creations? I’m honestly a little concerned. Don’t be surprised if I start making donuts to stave off the cupcake flood. I already have a donut pan saved in my Amazon cart.
Yield: About 16 cupcakes
You can make this recipe easier by using a store bought lemon curd (find it in the jelly section of your supermarket). I've included a lemon curd recipe if you prefer to make it from scratch.
Preheat oven to 350 F/175 C.
Split vanilla bean down the middle. Using the back of your knife, run the knife up the cut in the bean, scraping the seeds out of the bean. They will clump together, Add the tiny seeds to the sugar in a small bowl.
Use the back of a spoon to break up the vanilla bean clumps and mix them thoroughly into the sugar. Set aside.
Sift together the flour, baking powder, baking soda and salt.
Stir in the vanilla bean sugar.
Add the butter and mix on medium-low speed for three minutes, The texture should look like a very fine crumb texture.
In a small bowl, whisk together eggs, sour cream, oil and vanilla extract.
Add the egg mixture to the flour mixture, beating on medium speed until just combined,
Slowly add the milk while mixing on low speed.
Fill cupcake liners just over half full. Drop 2-3 blueberries in each.
Bake for 15 minutes and test with a toothpick to see if they are done. If not, bake a few minutes more. They should not brown.
Remove cupcakes from tin and allow to cool.
In a very small saucepan, cook frozen blueberries over medium heat until they soften. Mash with a spoon and cook another 2-3 minutes more on low heat, allowing the juice to evaporate until a thick paste forms. Do not let it burn. Set aside to cool.
In a large mixing bowl, beat butter and cream cheese until combined and fluffy. Add blueberry powder and blueberry paste.
Add 3 cups of confectioners sugar and mix until well combined.
Add more sugar if necessary, until the mixture is creamy and spreadable.
Zest the lemons with a zesting tool or vegetable peeler. If using a peeler, scrape the back of the skin to remove any white.
Add the zest to a food processor with a steel blade.
Add the sugar and pulse until the zest is finely chopped.
In a mixing bowl, cream the butter. Beat in the sugar mixture. Add the eggs 1 at a time. Add the lemon juice and salt and mix well.
Pour into a 2-quart saucepan and cook on medium heat until thick while stirring constantly (about 10 minutes). It should remain just below a simmer.
Remove from the heat and allow to cool.
Using a melon-baller or small spoon, scoop out the middle of each cupcake. Fill with a spoonful of lemon curd. Frost with blueberry frosting and garnish with fresh blueberries.
I have to admit, I may have gone a little overboard with this recipe for red wine and blue cheese deviled eggs. It all started with my pickled beet deviled eggs. They came out so pretty–so yummy–I started experimenting with different colors and flavor combinations. That led to the idea of using red wine to color the eggs. And what goes better than red wine than good cheese?
–Chocolate comes to mind, but that would be pretty gross in an egg.
This recipe is easy to do and really eye catching on a serving platter. I used a mixture of Cabernet Sauvignon with a little juice to dye the eggs—which resulted in a subtle red wine and fruit flavor which pairs beautifully with the cheese. You could really take this up a notch by using more wine; just make sure it’s drinkable wine because it will influence the flavor of the eggs.
Red wine and blue cheese deviled eggs are definitely going to be on my entertaining short list from now on. They are great for conversation and so crazy delicious. Trust me on this one. They were our favorites out of 10 really good recipes I experimented with.
Red Wine & Blue Cheese Deviled Eggs
Yield: makes 1 dozen deviled eggs
Tip: Adding a teaspoon of baking soda to the water when you are boiling the eggs helps them peel easier.
Crack egg shells, and roll them gently on the counter. Carefully peel under running water and set aside.
In a high-sided food container, add peeled eggs, wine, juice, peppercorns and bay leaf. Refrigerate overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, blue cheese, vinegar, salt and pepper. Fill egg whites with yolk mixture and garnish with a sliver of fresh apple that has first been dipped in lemon juice (to prevent browning).
Do you want even more elegant deviled egg recipes? Check out these:
It’s been a busy few weeks. I started working full time last week after being a stay-at-home mom with my son for over a year. I’m very grateful for having the opportunity to be home with my son; but also ready to get back to work. Carving out time to cook, photograph and post recipes on Love and Duck Fat will be difficult; but I’m determined to keep going in this labor of love.
Before I started my new job, I went on a little deviled egg bender; whipping up one new recipe after another in anticipation of having ZERO time. This recipe for pickled beet deviled eggs was one of our favorites. It’s easy to do and beats the heck out of the garishly bright food-colored deviled eggs I’ve been seeing on Pinterest lately. This is actually my SECOND batch because I can’t find the SD card with the original photos. They looked so beautiful I tried another color–using turmeric and onion skins to dye the peeled eggs a really pretty golden color.
The “deviled” bit in this recipe is a classic recipe. You get that delicious classic deviled egg taste wrapped up in a fun new package. Pickling the eggs overnight with spices, vinegar and garlic gives them a slight pickle flavor that works perfectly for a deviled egg recipe. Of course, you can pickle them longer for even more color, but overnight seems to be the perfect amount as it leaves the egg yolks nice and yellow.
The fresher the eggs, the harder they will be to peel, and since I used farm fresh eggs; I was worried they would be impossible to peel. To give me some help, I added a teaspoon of baking soda to the boiling water. Sure enough, all put one or two egg shells peeled easily. Don’t you love when kitchen tips work?
This deviled egg recipe makes 2 dozen eggs. You can fill the eggs with a piping bag like I did or just use a small spoon. For something in-between, just fill a sandwich bag with filling, close it tight, and then snip off the tip of the bag with scissors. You get an instant piping bag without any clean up.
Beet mixture: In a medium saucepan, bring water, vinegar, beets, shallot, sugar, bay leaf, peppercorns, mustard seeds, garlic and cloves to a boil. Cook for 20 minutes on low heat. Cool completely.
Boil & Peel Eggs: Place eggs in the bottom of a large saucepan and cover with water so they are completely submerged. Add 1 teaspoon of baking soda to water. Heat until water comes to a gentle boil. Cover and turn heat to low. Cook for 1 minute. Remove from heat and let sit-covered-for 15 minutes. Rinse under cold water.
Crack egg shells, and roll them gently on the counter. Carefully peel under running water and set aside.
Add eggs to beet mixture and refrigerate at least 2 hours to overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, vinegar, mustard, salt and cayenne pepper. Fill egg whites with yolk mixture and garnish with chives or parsley
Do you want even more elegant deviled egg recipes? Check out these:
What says, “St. Patrick’s Day” better than Guinness beer…in a cake…drenched with Bailey’s Irish Cream?
Don’t scoff. You know you want to try it.
My goal here was to create a triple chocolate Bundt cake so moist you could eat it without icing or frosting and that’s exactly what this cake is. It’s even better if you warm a piece up before you eat it. Its chock full of dark chocolate chips that get all gooey-melty (my eyes roll up in my head just thinking about it).
You can make this triple chocolate Guinness cake with a lot of beer taste or just a little. It’s up to you to add 1 or 2 cups to the batter. With 1 cup of beer, you can barely taste it. If you know it is in there, and think about it, you get a little malty, dark beer aftertaste, which goes nicely with the chocolate. With 2 cups, you can smell it and taste it–wonderful for beer lovers like me.
If you really want to go over-the-top, drench a piece of cake with Bailey’s Irish Cream Anglaise. I insist you not skip on the Bailey’s because it makes such a big difference. You get that delicious boozy flavor, taking a homemade cake to 5-star-restaurant status.
Crème Anglaise is a fancy French dessert sauce that’s pretty much the same thing as ice cream before its frozen. If you reverse that process with your favorite store-bought vanilla ice cream flavor, voila! You just made Crème Anglaise. It’s as easy as letting ice cream melt and stirring in a few tablespoons of Bailey’s Irish Cream. Everyone will be impressed for your efforts.
I won’t tell if you don’t.
This triple chocolate Guinness cake with easy Bailey’s Irish Crème Anglaise is a really lovely way to celebrate St. Patrick’s Day, or any day. I hope you enjoy it as much as we did.
Preheat oven to 350 degrees F/180 degrees C.
Spray Bundt pan with vegetable oil spray or use a paper towel to rub the inside of the pan with neutral-tasting oil.
In a heavy saucepan, melt the chocolate on low heat, stirring constantly. Alternatively, you can melt the chocolate in a glass bowl in the microwave. Stir until smooth, and then scrape the chocolate into a medium-sized mixing bowl. Allow to cool slightly so the chocolate is still warm but not hot.
Add the oil and sugar to the melted chocolate and whisk until smooth. Beat in the egg.
In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Sift if necessary to remove any lumps. Add half of the flour mixture to the chocolate mixture, half of the beer and half of the buttermilk. Whisk until smooth. Add the remaining dry and wet ingredients and whisk until smooth. Stir in the chocolate chips.
Pour the batter into the Bundt pan and bake in the lower third of the oven approximately 45 minutes or until a tester comes out with crumbs. Allow to cool for 10 minutes, and the turn out onto a cooling rack.
Allow ice cream to melt at room temperature or warm in the microwave for 30 seconds. Stir in Bailey’s Irish Cream. Serve on the side, drizzle on top of cake.
Recipe adapted from Food & Wine Magazine’s Double Chocolate Bundt Cake (contributed by Kate Neumann)
My son Grayson’s nautical 1st birthday party was a few months ago. I’m just now getting this post up, but better late than never, right?
I started planning his nautical-themed 1st birthday party well in advance. I felt like it was a big accomplishment, making it through the first year with my first child. My what a year! His first birthday party was as much for my son as my husband and I. I wanted a party both the adults and kiddies would enjoy, so scoured the web for great nautical 1st birthday party ideas. I hope my experience can help you with your party plans.
We invited friends and family about a month in advance with customizable nautical invitations purchased on Etsy from youmakedo. The invitations are printable, or can be sent in an email, always a convenient alternative for those Facebook friends.
I also purchased the matching nautical party printables pack from youmakedo with straw toppers, drink labels, party banner, cupcake toppers and cutlery wraps.
Table decorations included several sailboats, a ship’s wheel and a life preserver, all available on Amazon.com. Other nautical items were picked up from a Zulily sale.
I did a mix of store-bought food and homemade, trying to keep the emphasis on homemade and organic. The sandwiches were ordered from Fresh Market and they were delicious. I made a simple cheese plate, a spinach orzo salad and a big fresh fruit plate including strawberries, honeydew melon, blueberries, grapes and watermelon. A simple glass vase with whole wheat goldfish crackers sat on the table for snacking.
For treats, there were Jell-O cups filled with orange “boats”. I attempted to make and decorate sugar cookies in nautical shapes. It’s been a really long time since I used a piping bag so I wasn’t too happy about how they turned out. Still, they were cute and delicious (and good practice for next time!).
The cake was an organic chocolate cake with vanilla cooked flour butter cream. I swirled a tiny bit of blue food coloring into the icing and gave it some swirls with the back of a spoon to look like water. A dozen chocolate cupcakes filled out the dessert table, along with nautical lollipops purchased from Candy Warehouse.
The cake topper was handmade by Msapple on Etsy. She makes the adorable paper sailboats to order, in custom colors. I ordered two in different sizes, not knowing which one I would use for the cake. One came with a custom “1st Birthday” cake banner for the top of the cake.
The homemade cake was a bit of a disappointment (to me–the baby certainly didn’t care!). I waited until the morning of the party to make the frosting and ice the cake, which was a mistake. The frosting didn’t set up properly and ended up too soft and a little separated. It still tasted delicious!
I wasn’t able to get nearly enough photographs during the party, but I did make sure each baby and child was photographed so I could put together a little image to remember the day. An area was set up outdoors to photograph all of the little ones who came to the party. Since many of them were babies, it would be impossible to take a photo of them all together. Instead, I used my Photoshop skills to place them all in a paper boat. How cute is this?
Despite all of my planning, there are a few things I would improve on for the next birthday party. I hope you learn from my experience!