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.
Now that I’m a mommy, Mother’s Day takes on a whole new meaning. Mother’s Day is now one of my favorite holidays and even though my little guy is too young to understand what it’s all about; I still feel special.
Just being a mommy is special.
One thing I didn’t expect when I became a mommy was how I’d never sleep in again. Like most moms, my sleeping-in days are over, which is why on Mother’s Day, one of the very best things you can do for a mom is allow her to sleep in–brownie points for making her an amazing breakfast while she’s sleeping.
What’s better than breakfast in bed?
Breakfast in bed is a really sweet way to show your favorite mom just how much you care. Even if mom doesn’t get to sleep in; she will appreciate a breakfast cooked just for her to start a very special Mother’s Day.
Mother’s Day is a great day to get together with family. Invite the in-laws and get the kids involved in creating a special day for the most important people in our lives. Moms are special because they value the simplest gestures that show how much you care. So this Mother’s Day, whether you are serving breakfast in bed or just helping to cook some delicious Mother’s Day recipes, take a moment to show mom how much you love her. Surprise mom with a special treat this Mother’s Day with breakfast cooked just for her.
In the spirit of all the hard-working moms this Mother’s Day, I gathered together some of my best breakfast and brunch recipes, plus some favorites from my fellow bloggers to help you celebrate your favorite mommy.
— and don’t forget to do the dishes!
ABOVE IMAGES (clockwise from top)
Eggs Benedict with Arepa, Roast Pork & Cilantro Hollandaise from Love and Duck Fat
Coconut Quinoa Breakfast Porridge from Love and Duck Fat
Chocolate Zucchini Muffins from But She Can Bake
Chocolate Chip Banana Breakfast Cookies from Love and Duck Fat
Asparagus and Bacon Quiche from Love and Duck Fat
French Toast, Roasted Strawberries and Tarragon Cream from Love and Duck Fat
French Toast with Burrata and Sliced Peaches from Love and Duck Fat
Sweet Potato Biscuits with Sausage Gravy from The Egg Farm
ABOVE IMAGES (clockwise from top)
Gruyere, Caramelized Onion and Mushroom Quiche from Love and Duck Fat
Garlicky Goat Cheese Grits from Cooking and Beer
Soft-Boiled Eggs with Asparagus Soldiers from The Clever Carrot
Breakfast Flatbread Pizza from Modern Skillet
Strawberry and Cream Crepes from GI 365
Sunday Buttermilk Waffles from American Heritage Cooking
P.S…a little note to my family: I wouldn’t mind waking up on Mother’s Day with any one of these delicious recipes! They all look so good.
Which one would you like to wake up to? I’d love to hear all about it in the comments!
When I think of traditional Easter recipes; lamb always comes to mind. For some reason (most likely my mother’s old Betty Crocker cookbook), I envision a vintage 1950’s table setting with a perfectly roasted leg of lamb, a side of bright green mint jelly and a jiggling aspic. This Easter lamb shanks recipe is a great way to feature lamb without a lot of fuss.
A leg of lamb can be daunting…and expensive (and not very practical for a small family). Lamb shanks are a much more affordable option for Easter. Whether you have a large gathering this Easter or a small one, lamb shanks are easy to cook and come out of the oven fork-tender and delicious. I often see lamb shanks on sale at my local grocery store for a few dollars apiece, but I scored these for only a few cents more from a local organic & grass-fed farm co-op.
If you want a fancy presentation, you can spend some extra time frenching the lamb shanks. This involves removing the meat and fat from the bottom of the shank; exposing the bone so when the shanks are cooked, they look like a big drumstick. I don’t bother, though. They look just fine like they are.
This Easter lamb shanks recipe only takes about 15 minutes to prep. It cooks in the oven for several hours and creates its own flavorful sauce full of carrots, celery, onion and herbs. I like to serve it with saffron rice but it will work equally well with mashed or roasted potatoes.
I have to mention (with some disbelief) that this is my first lamb recipe on Love and Duck Fat. This blog will be a year old in 5 months, so it’s about time. I cook with lamb fairly regularly so expect to see a few more before the big anniversary.
Happy Easter! -Marni
Season lamb well with salt and pepper. Heat a skillet and add the olive oil. Sear lamb on medium-high heat until brown on all sides, about 8 minutes. Remove the lamb from the skillet.Add the onions to the skillet. Cook and stir, until the onions are soft, about 5 minutes.
Add the lamb, carrots, celery, onions, garlic, bay leaf, rosemary, thyme, tomatoes, broth and wine to the roasting pan. Season with salt and pepper. Cover loosely with foil and cook at 350 degrees F/180 degrees C. for 3 hours, turning the meat once. Check during cooking to make sure there is enough liquid in the pan to ensure the shanks are halfway submerged. Add more water if needed.
To serve, remove shanks from the sauce. Remove the bay leaf. Taste and season the sauce with salt and pepper if necessary. You can use the sauce as-is (chunky) or puree with added broth to make a smoother consistency.
Easter is around the corner and I’ve been searching for Easter dessert recipes to get me inspired! This collection of creative Easter recipes blew me away so I’m sharing them here with you. These recipes welcome spring with beautiful pastel colors, eggs, bunnies and chicks. They are perfect for an Easter dessert, event or a fun project with the little ones.
Top right (above): Robins Egg Speckled Cookies from The Miniature Moose
Top left (above): Speckled Easter Cupcakes from Urban Bakes
Middle right (above): Flower Pot Cookies from The Gunny Sack
Middle left (above): Cadbury Mini Eggs Layer Cake from The Gunny Sack
Bottom (above): Easter Egg Nest Macaroons from Yummy Healthy Easy
Top left (below): Mini Easter Carrot Cakes from Food Faith Fitness
Top right (below): Green Tea & Honey Cake from Love and Duck Fat
Middle left (below): Bird, Chick or Duckling Cookies from Bake and Bait
Middle right (below): Chocolate Easter Bunny Cake from The Cake Blog
Bottom left (below): Lil’ Chick Cookie Cups from The Gunny Sack
Bottom right (below): Egg Cartons and Coconut Cupcakes from Handmade Mood
I hope this collection of spring-inspired Easter desserts got you ready to cook up some lovely desserts to celebrate this time of year. Check back next week for more inspiration as I begin this new series highlighting some of the best recipes from blogs I love on Love and Duck Fat.
Discussion: Which one of these dessert would you like to make for Easter? Do you have a favorite Easter dessert?
You can make this pork tenderloin with Guinness glaze for St. Patrick’s Day or any day of the year. It’s a delicious dish for beer lovers. The Guinness glaze is sweet and savory, with a good hoppy bitterness added from reducing the Guinness to a thick syrup. The pork is tender and juicy. Served with a wedge of roasted cabbage and buttery parsley potatoes, this recipe is a fresh alternative to the old corned beef and cabbage.
Back in 2011, the USDA lowered the recommended safe cooking temperature of pork to 145 degrees instead of 160. This is important to know when cooking something as lean as a pork tenderloin. Over cooking produces a dry, chewy piece of pork—something I’m sure everyone has experienced. Cooked correctly, pork is juicy, pale pink and tender enough to cut with a fork.
If you love Guinness (or know someone who does) try cooking with it more often. It goes well in stews and soups, adding richness and color to the dish. With notes of coffee and chocolate, Guinness goes well in dessert recipes too. Don’t miss this recipe for Guinness chocolate cake with Bailey’s Irish Crème Anglaise or Guinness Ice Cream Floats.
Add the Guinness, apricot preserves, brown sugar and garlic to a small saucepan and bring to a simmer. Cook on low heat, stirring every few minutes, until the sauce is reduced to a thick syrup, about 20 minutes. It should coat the back of a spoon.
Heat oven to 425 degrees F/220 degrees C.
Trim any silver skin from tenderloins with a small sharp knife. Pat pork dry with paper towels. Season tenderloins well on all sides with salt and pepper.
Heat oil in a large skillet over medium heat until shimmering. Add pork and sear until browned on all sides, about 10-12 minutes.
Brush the tenderloin with the Guinness glaze and transfer the skillet to the oven. Cook pork 10-15 minutes, basting once. Remove from the oven when the internal temperature reaches 145 degrees (63C). Allow to rest 10 minutes before slicing. Serve the pork drizzled with more glaze.
I saw this recipe for asparagus wrapped with prosciutto on Pinterest and just had to try it out. The bright green asparagus spears wrapped in a cocoon of salty prosciutto looked so delicious, and easy to boot.
I’m always on the hunt for easy appetizer recipes that are elegant, fresh and delicious and this one fit the bill. My main concern was that prosciutto would fall off, but there was no need to worry. Once cooked, the asparagus and salty ham became one.
We had a few unexpected guests over and I took a few minutes to wrap these up (the most time-consuming part). A blast in the oven and I presented everyone with a cheese plate, a bowl of nuts, some fruit and these lovelies. Everyone’s eyes opened wide when they saw my steaming plate of yummy-ness. Voila! I’m such a fancy gal all of the sudden. I didn’t bat an eye and went about my business as usual. Of course, my husband made some crack about how “we always eat like this” and everyone chowed down.
The asparagus was gone in mere minutes.
This recipe is officially part of my appetizer–or since I’m a fancy gal–my hor d’oeuvre repertoire. I hope it becomes part of yours!
Heat the oven to broil, with a rack 6 inches below the heating element.
Place the asparagus on a sheet pan. Drizzle with olive oil and toss with your hands. Remove them to a plate.
Starting just below the head of the asparagus, wrap one of the prosciutto slices, spiraling it around the asparagus towards the bottom of the stem. Place on the baking sheet. Continue with all of the asparagus until you cover them all. Try not to crowd them on the baking sheet.
Broil for 3-5 minutes, until crisp and slightly browned. Flip them over with tongs and broil for another 3 minutes. Remove from the oven and sprinkle with freshly ground pepper before serving.