Thanks to Washington’s amazingly diverse agricultural community, we are blessed with loads of farmers markets. Shopping for local products means you get the best of the best at the peak of its season!

They are also a great place to pick up produce you might not have tried before like nettles (great for flavorful soup) or freshly picked wild morel mushrooms to sauté serve alongside a sizzling steak, or make a rich sauce to top halibut!

Of course, downtown’s famous Pike Place Market is always a fun trip, but hey — new farmers markets are popping up all the time. Check out www.SeattleFarmersMarkets.org to see what’s new in the city!

Before you venture out, here are a few helpful tips:

-Wear comfortable shoes
-Have a couple of large reusable grocery bags with you (for all your great finds!)
-Bring cash (it’ll make the experience quicker and easier)
-My biggest tip is to carry a small notebook to record cooking notes and varietal info from the growers

So get out there and support local farmers markets! Don’t forget to leave a note on this blog with some of your favorite market finds. I would love to hear all about them! –Kathy

Pan-Roasted Halibut with Morel Mushroom Cream
The morel, one of the richest-tasting wild mushrooms, is a spring delight after long NW winters. Just a few morels will do you in a recipe, for their flavor is intense. Serve with sautéed fresh pea vines.

Makes 4 servings

Sauce
1 tablespoon butter
1 shallot, minced
1 clove fresh garlic, minced
1 cup coarse chopped fresh morel mushrooms (about 3 ounces), or 1/2 ounce dried morels, soaked in the white wine and then chopped
3 tablespoons brandy
1/2 cup dry white wine
1 1/2 cups heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Pinch of white pepper

Fish
4 skinless halibut fillet portions (6 to 8 ounces each)
Salt
Freshly ground black pepper
1 tablespoon olive oil

Fresh chives for garnishing

To make the sauce, melt the butter in a heavy saucepan over medium heat. Sauté the shallot, garlic, and mushrooms, stirring often, for about 2 minutes, or until the shallot is translucent and mushrooms are tender. Add the brandy and wine and cook to reduce for about 5 minutes. Add the cream and bring to a simmer, then reduce the heat and slowly simmer, stirring often, for about 20 minutes, or until the sauce is reduced to about 1 – 1 1/4 cups and lightly thickened. Stir in the lemon juice, salt, and white pepper. Transfer the sauce to a blender and blend until smooth but with some texture still, about 30 seconds; be careful, because the sauce is very hot. Set aside and keep warm.

To cook the fish, preheat an oven to 450°F. Season the halibut with salt and pepper to taste. Heat the oil in a large, heavy ovenproof skillet over medium-high heat. Cook the fillets until golden brown, about 2 to 3 minutes on each side. Transfer the skillet to the oven and bake the fish until just cooked through, about 3 to 4 minutes, depending on thickness of the fillets.

To serve, place the fillets on warm plates spoon the sauce over them. Garnish with chives.

Chef’s Note: Prized halibut cheeks would be a tasty alternative when available. They range in size from 3 ounces to up to 1 pound each, depending on the size of the fish.

Recipe adapted from Kathy Casey’s Northwest Table.

D’lish Deviled Eggs

My 10^th cookbook D’Lish Deviled Eggs has HATCHED! Deviled eggs are always a party favorite and the first to fly off the table. With 54 tried-and-tested (thanks KCFS team!) recipes, my new book takes my love for this people-pleasing appetizer from traditional to creative. From the Classic Picnic-Style to Beet’ing Heart, there is definitely an egg recipe for everyone. Yum! One of my absolute favorite recipes from D’Lish Deviled Eggs is my “California Roll” Deviled Egg”, topped with Alaska King crab – YUM! Try this one out for a sushi-twist! And for more d’lish egg recipes and tips, check out my new website www.DLishDeviledEggs.com for all things Deviled Eggs!

“California Roll” Deviled Eggs – D’lish!
(Book Cover & photo by Kathy Casey Food Studios from D’Lish Deviled Eggs)

For more D’Lish Deviled Egg tips, check out my segment on King 5’s New Day Northwest.

Behind the scenes at New Day Northwest!

Culination!

Out to revolutionize the way people learn how to cook (while also learning about wine and make cocktails of course!), Culination is a cool new e-learning platform that is mobile/tablet friendly, very engaging, and will work with voice command as well. But the Culination team needs your help! If you’re interested and want to learn fun recipes from taste makers like myself, Thirsty Girl’s Leslie Sbrocco, restaurateur Ethan Stowell, PBS cooking veteran Joanne Weir, award winning chef Jason Wilson and others, then help spread the word and donate through the Indiegogo Campaign. Even $5 will help. So please join us and become a Culinator!

If you want to hear all about it in detail then check out pal Siiri Sampson’s blog for the whole scoop!

Tasty Travels & Fun Events

Since January, it has been non-stop traveling and great events like Speed Rack – Seattle! Speed Rack is a Sassy National Competition created by and for female bartenders, pitting them against each other in a round robin style timed challenge – check out this video teaser on YouTube.

Alongside fellow guest judges Rob Roy’s Anu Apte, Drink Boy’s Robert Hess, and Pegu Club’s Audrey Saunders, we watched, tasted and critiqued as these mistresses behind the bar worked their cocktail magic.

The Judges!

The finals are coming up this month in New York – so if you’re in the area on May 16^th, come cheer on the finalists! Make sure to get your tickets soon.

The Northwest Speed Rack Ladies!

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Shortly right after, it was time to fly out the door again – from St. Louis to Boston and then to Las Vegas for the industry annual VIBE Conference! Hosted in the always faboo Las Vegas, this annual event brings in spirits industry leaders and taste makers for a jam-packed two days full of seminars, panels, presentations…and of course tastings!

At the opening Pour It On reception, we teamed up with Monin and William Grant & Sons and crafted a crowd favorite: the Berries & Brimstone cocktail featuring Monin’s new Hickory Smoke Syrup.

Shaking up a Berries & Brimstone!
(Photos by Ernie Sapiro)

First, we mixed the smoke syrup with Everclear to make a flammable mist. We dropped a dry bay leaf into an Old Fashioned glass, spritzed it liberally with the mist, and flamed it to char the leaf. Then we shook up Milagro Reposado tequila and a few fresh blackberries with fresh lime and Monin Blackberry… then poured it over the flaming leaf. This process added a rich layer of flavor to the drink, balancing the sweet, tart and savory.

The following day, I teamed up with my Liquid Kitchen associate Dänny Ronen and bar managers/mixologists Matt Seiter from Sancturia in St. Louis and Kevin Diedrich from Jasper’s Corner Tap in San Francisco, to present a panel on one of the hottest up-and-coming trends – Tapping Potential: Cocktails On Tap!

Seminar in session
(Photos by Heather Jones and Ernie Sapiro)

Kevin and Matt did a “live demo” on tapping a cocktail, and then Liquid Kitchen’s Heather Jones proceeded to serve over 60 cocktails in just a few minutes. The whole process from the tapping demo to serving cocktails in front of the attendees was less than 7 minutes – now that’s some fast service!

Cocktails on Tap Panel with Matt, Dänny, Kevin and myself.
(Photo courtesy of Ernie Sapiro)

And to top off a great week the Fairmont Hotel’s & Resort won the VIBE Vista award for Best Spirits Program for Hotels, Cruise Lines, & Casinos for their FAME program (that Liquid Kitchen created and has managed since 2006) – exciting!!!

Congrats to the Fairmont Hotels & Resorts for winning 2013 Best Spirits Program award!

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Next it was off to Driscoll’s berry farms with an amazing group of top bloggers. I absolutely love berries so I was definitely in berry-licious heaven while learning a lot about berries. We got to taste new varieties of berries right in the fields and met the young “Dr. Strawberry” who shared with us how they are constantly improving Driscoll’s berry varieties – sweeeet! Check out my blog for my tasty Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag Cocktail recipes.

The next day the group headed to the annual Pebble Beach Food & Wine. I really enjoyed meeting and hanging out with some of my favorite bloggers like the Intoxicologist, Blender Girl, Food in Jars, and Health & Wellness expert Ani Phyo during this tasty weekend full of demos, seminars and parties!

Yes, I LOVE raspberries this much!

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Then it was off to Kentucky for the Beam Pinnacle of Mixology event to lead a fun Pinnacle Cocktails and Techniques Inspired from the Kitchen seminar. Heather Jones and I showed techniques for a “new school” Chi Chi: shaking up fresh Pineapple-Agave, Pinnacle Vodka, and fresh lime – then topped it with Coconut Milk Foam and a “carbonated” cherry – fun!

Preparing for my seminar

Dispensing Salted Caramel Whipped “Mochas!”

Other topics included cocktail umami like in my Garden Oasis cocktail – vodka, hand-pressed basil, celery and cucumber (celery adds a salty touch and an umami note), shaken with a lemon elixir. We garnished this with plumped basil seeds, adding a super cool texture to the cocktail.

We then finished off our presentation with a cool technique I learned from Johannes Roiner, Head of Culinary Strategy at iSi. He taught me that coffee has proteins in it and when combined with a little syrup, liquor, and ice then charged and shaken – you can have a super frothy espresso cocktail. Voila – thus the Salted Carmel Whipped Mocha!

Serious Sippin’ with the Liquid Kitchen

Make sure to stay tuned for my brand new episodes of my Liquid Kitchen cocktail show with Small Screen Network! Filming of Season 4 has just wrapped up. New episodes include: Berries & Bubbles, Pineapple Mezcal Cooler, and more. In the meantime, try my Gin with Housemade Bitter Lemon and Soda for a refreshing springtime drink!

Erwin “guarding” the big bowl of Sparkling Tradewinds Punch with Bitter Truth & Cherry Ice Balls

Behind the scenes of Liquid Kitchen with the Small Screen crew!

D’Lish Book Reads

Here are some of my new favorite reads – I hope you enjoy them as much as I did!

The Drunken Botanist by Amy Stewart
Do you ever stop to think about the garnishes, liqueurs and syrups you put in your favorite cocktails? Amy Stewart, author of The Drunken Botanist, definitely has! Amy’s guide to backyard bartending isn’t your standard neighborhood cocktail recipe book. She has uncovered some seriously cool history on some common, and some not-so-common cocktail ingredients, such as corn and agave to barley and lemon verbena. Check out her funny promo vid, too!

The 50 Mile Bouquet by Debra Prinzing
Outdoor living specialist and author Debra Prinzing writes a great read on the slow flower movement in her latest book, The 50 Mile Bouquet. From organic flower farmers to the hot-topic of sustainability, Debra’s book is a great guide for those with a green thumb. I love to garden and this is definitely a must-read!

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Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things D’lish, including recipes, tips, and fun events. And grab a copy of Sip Northwest Magazine (available at my Dish D’Lish Seattle airport locations) and check out my Shake Swizzle & Stir column!

Here’s wishing you all a wonderful spring with many tasty adventures! –Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.
Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

The annual Premier Chef’s Dinner benefit is here again! This year it is being hosted by none other than the illustrious Rick Bayless, and will take place at Sodo Park by Herban Feast on Sunday, May 19th. In it’s 22nd year, the Premier Chef’s Dinner benefits Fred Hutchinson Cancer Research Center and will feature an all-star cast of Seattle’s most-loved chefs including Greg Atkinson of Restaurant Marché;  Josh Henderson and Brian O’Connor of Skillet; Phil Lehmann and Kim Mahar of RN74; Jason Stratton of Spinasse; Rachel Yang of Joule Restaurant; and many more. Make sure to get your tickets soon as this is a wonderful event with all proceeds supporting Fred Hutch.

For more information, visit www.fredhutch.org/chefs.

Do you love chocolate? Have you admitted to being a “chocoholic?” I know there are a ton of you out there, including me! I can’t get enough of Seattle’s fabulous local chocolates!

Fran’s Chocolate is a Seattle institution when it comes to sweets. Internationally recognized, Fran Bigelow is truly the Mother of Chocolate in Seattle. From hand-dipped truffles, to sea salt caramels, everyone has their favorite treat. My personal guilty pleasure is the famous Gold Bar – gooey buttery caramel studded with almonds and covered with dark chocolate – yum! It’s definitely one of my go-to’s.

Theo Chocolate is another top dog in Seattle, famous for their delicious bars. Theo’s is also dedicated to addressing social issues, something we love to support! Theo is the only Organic, Fair Trade, Fair for Life certified Bean-to-Bar chocolate factory in North America. In fairly recent news, they have teamed up with Ben Affleck to help Congolese farmers.

Theo Chocolate in Seattle’s Fremont Neighborhood!

You can visit the Theo’s shop in Fremont and browse all of their delectable chocolates, and even take a tour! Watch as their artisans hand-place garnishes, learn about their chocolate-making process, and even get a little sample! What a yummy excursion!

Hot chocolate more your style for a good chocolate fix? Be sure to check out Chocopolis in Queen Anne! Chocopolis can make any of their artisanal chocolate bars sippable! They also host Chocolate Happy Hours on Thursday evenings and tasting classes.

So when you get the craving to bite into something a little sweet, head to one of Seattle’s wonderful chocolatiers!  Or if you want to get your chocolate fix in your own kitchen try whipping up on of my fave recipes: Chocolate- Cherry Pound Cake a la mode with Drunken Tart Cherries made with dried tart cherries from the Chukar Cherry Company, who’s been producing all natural dried cherries in the Northwest since 1988! – Kathy

Chocolate-Cherry Pound Cake à la mode with Drunken Tart Cherries
Makes 8 servings

Cake
8 tablespoons (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/4 cup unsweetened cocoa powder (regular, not Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
3/4 cup dried tart cherries
1 cup (6 ounces) bittersweet chocolate chips or chunks

Glaze
1/2 cup (3 ounces) bittersweet chocolate chips or chunks
1/4 cup heavy cream

Chocolate cherry ice cream or other ice cream of your choice
Drunken Tart Cherries (recipe follows)

Preheat an oven to 350°F. Butter and flour a 5-by-9 1/4-inch nonstick loaf pan and set aside.

To make the cake, cream the butter and sugar in a large mixing bowl with an electric mixer until very fluffy. Beat in the eggs, one at a time, until thoroughly incorporated, scraping down the sides of the bowl often. Beat in the vanilla.

In a small bowl, mix the flour, cocoa, baking powder, baking soda, and salt.

With the mixer on low speed, add the flour mixture, in three parts, to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix only until well combined; do not overmix.

Remove the bowl from the mixer and fold in the cherries and chocolate chips. Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times to release any air bubbles, then smooth the surface of the batter.

Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan after the first 30 minutes of baking.

Unmold the cake and turn it right side up. Let cool thoroughly on a wire rack before glazing.

To make the glaze, in a small saucepan or in a microwave oven, gently heat the chocolate and cream until the chocolate is just melting. Remove from the heat and stir until the chocolate is thoroughly melted and mixture is smooth. Let cool to almost room temperature but still liquid. Pour over the cooled cake. Let the glaze set for 15 minutes before serving.
To serve, slice the cake into 16 slices and serve 2 slices, shingled, per serving. Top with a scoop of ice cream and a spoonful of cherries with their syrup.

Drunken Tart Cherries
Makes 1 cup

1 cup pitted dried tart cherries
1/4 cup amaretto liqueur
3 tablespoons sugar
1/4 cup boiling water

Mix the cherries, amaretto, and sugar in a small bowl. Pour the boiling water over the cherries and stir well. Cover and let sit at room temperature for at least 12 hours before using. Store, refrigerated, for up to 2 months.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Dishcrawl heads to downtown Kirkland! On April 30^th starting at 7:00pm, food lovers will have a chance of going on a tasting tour of 4 Kirkland restaurants, meet the chefs & owners and get to know other neighborhood food lovers! Tickets are on sale now, so make sure you buy yours today!

I’m just back from a day with Driscoll’s Berries and had a berry-licious day eating and learning all about berries. Raspberries. Blackberries. Strawberries. Blueberries. OH MY! With all this tasty inspiration, I wanted to share my favorite Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag recipes. Stay tuned for more blogging about my trip and other berry-inspired ideas – make sure to follow me on Twitter @KathyCaseyChef for more berry pictures!

Berries for the pickin’ and munchin’!

For other fun berry-ful recipes, make sure to check out the Driscoll’s berry blog, too! -Kathy

Billowing Strawberry Poppy Seed Layer Cake
Bakeries often freeze their cake layers before filling and frosting them, as doing so is easier when the cake is really firm. Generally, by the time you have finished frosting the cake, it has defrosted and is ready to eat.

Makes 1 (3-layer) cake, serving 12 to 14

Recipe by Kathy Casey Food Studios®

Cake
2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1/2 stick) butter, softened
1 cup whole milk
2 eggs
1 1/2 teaspoons vanilla extract
2 tablespoons poppy seeds

Frosting
8 ounces cream cheese, softened
2 teaspoons vanilla extract
3 cups powdered sugar
2 cups cream

Filling
1/2 cup high-quality strawberry jam
1 pint fresh Driscoll’s strawberries, stemmed and thinly sliced

1 pint fresh Driscoll’s strawberries for garnish

Preheat an oven to 350°F. Grease and flour three 8-inch round cake pans and set aside.

In the bowl of a standing mixer or other large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the softened butter. Using an electric mixer, mix on medium speed for 1 minute. Add half of the milk and mix for 2 minutes more to cream the batter. Scrape down the sides of the bowl with a rubber spatula and add the remaining milk, eggs, and vanilla. Continue mixing on medium speed for 2 more minutes. Stir in the poppy seeds.

Divide the batter evenly among the prepared pans and bake for 20 to 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Remove from the oven and cool in the pans on a rack for 10 minutes. Run a knife around the edge of each cake layer and turn it out onto a rack to cool thoroughly.

Meanwhile, make the frosting: Using an electric mixer, beat the softened cream cheese and vanilla on medium speed for 1 minute. Turn the speed to high and mix for 1 minute. Stop the mixer, add 1 cup of the powdered sugar, and mix on low speed for 1 minute. Repeat twice, until all the powdered sugar has been added, then increase the mixer speed to high and whip for 3 minutes.

In another bowl, whip the cream until stiff, then fold it gently into the cream cheese mixture until just incorporated. Refrigerate until ready to frost the cake.

To make the filling: In a medium bowl, stir the strawberry jam until smooth, then gently fold in the strawberries. Set aside until ready to fill the cake.

To assemble and frost the cake: On a large cake plate, place 1 layer of the cake. Spoon one-half of the strawberry filling in the center, then spread it out to 3/4 inch from the edge. Top with 1 cup of the frosting and spread the frosting to 3/4 inch from the edge. Place another layer of cake on top and repeat. Place the final layer of cake on top, then press down gently on the cake layers to stabilize them.

With a large rubber or cake spatula, mound half of the remaining frosting on the top of the cake. Spread the other half around the sides of the cake, covering up all cake and swirling the frosting decoratively. Smooth out the frosting on the top of the cake. Let the frosting dry a little before garnishing the cake.

Stem the garnish berries, and cut in half lengthwise. Place, cut sides down, around the top edge of the cake. Arrange any extra strawberries in a small pattern in the middle of cake. Refrigerate the cake until ready to serve.

Recipe by Kathy Casey Food Studios®

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle. For other libatious inspiration, make sure to check out Kathy Casey’s Liquid Kitchen!

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing
Fresh Driscoll’s strawberry
Small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh Driscoll’s strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Quick read in Epicurious! Check out my deviled egg recipes for Luxe Truffle, Red-Hot Buffalo, and Devilish Green Eggs & Ham. Perfect for springtime and Easter celebrations!

For more tips and ideas, head to www.dlishdeviledeggs.com!

I had a blast with King 5’s Margaret Larson on New Day Northwest earlier this morning talking all about my latest book, D’Lish Deviled Eggs! With over 50 classic and creative recipes, there’s definitely an egg for everyone and every occasion.

Beet’ing Heart Deviled Eggs! Love the color!
(Photo by Kathy Casey Food Studios from D’Lish Deviled Eggs, Andrews McMeel Publishing)

Want to know my tips and secrets for how to make the perfect deviled egg? Start by making sure to hard-cook (not boil!) your eggs with my tip below. Then dress your deviled with my tasty variations: Goat Cheese and Peppadew, “California Roll,” and Beet’ing Heart deviled eggs.

Creative way of incorporating sushi into an egg app: “California Roll” Deviled Eggs topped with
Alaska King Crab, cucumber, furikake and tobiko.
(Photo by Kathy Casey Food Studios from D’Lish Deviled Eggs, Andrews McMeel Publishing)

For another fun deviled egg recipe, try my Emerald Asparagus & Sweet Onion Deviled Eggs found in the Seattle Time’s Pacific NW Magazine! Here’s to a wonderful spring season and Easter holiday! -Kathy

Goat Cheese and Peppadew Eggs
Creamy goat cheese and tangy sweet Peppadew peppers tango with a hit of Tabasco heat in this sexy deviled egg combo. Topped with a Spanish Marcona almond for a touch of salty crunch, these zippy bites are sure to please everyone’s palate.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 to 4 ounces chèvre-style goat cheese (about 1/2 cup)
1/4 cup mayonnaise
1 1/2 teaspoons Tabasco sauce
8 Peppadew peppers, drained well and finely chopped (about 1/4 cup)

Topping
24 Marcona almonds
2 tablespoons minced fresh parsley

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the goat cheese, mayonnaise, Tabasco, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the peppers.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill eggs with a spoon, dividing filling evenly.

Top each egg half with a Marcona almond and a sprinkle of parsley.

Hard-Cooked Eggs

1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

“California Roll” Deviled Eggs
Part of the allure of sushi is the beautiful presentation, and these California-roll-inspired eggs are dressed to impress. The wasabi and avocado filling whips up in no time, so you can spend a little longer making them look like the work of art they are!

Makes 24

1 dozen hard-cooked eggs

Filling
1/2 ripe avocado
3 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
1/4 teaspoon salt

Topping
2 ounces Alaska King Crab meat (about 1/3 to 1/2 cup)
24 small cucumber fans (see tip)
Nori komi furikake (sesame seed–seaweed sprinkle)
2 tablespoons tobiko (flying fish roe)

Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.

In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake, and about 1/4 teaspoon tobiko.

Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices—the goal is to get 3 tiny slices per “fan.” See photo for reference.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Beet’ing Heart Deviled Eggs
I’m all for an appetizer that doubles as a fun craft project, and these eggs certainly fit the bill. Pickled beet juice turns the whites a deep pink color and makes these perfect for serving up on Valentine’s Day or Easter. Kids will love helping turn their eggs pink.

Makes 24

1 (15-ounce) can sliced pickled beets
1/2 cup red wine vinegar
1/4 cup sugar
1 dozen hard-cooked eggs

Filling
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons stone-ground mustard
2 tablespoons minced red onion
1/4 teaspoon sugar
1/4 teaspoon salt
Fresh-cracked black pepper

Topping
1/4 cup reserved tiny-diced pickled beets, drained well
2 tablespoons thinly sliced green onion

To pickle the eggs, drain the beet liquid into a deep medium container and reserve the beets separately. Add the red wine vinegar and sugar to the beet liquid and stir to dissolve the sugar. Peel the hard-cooked eggs and add to the mixture, being sure they are submerged. Cover and let sit for at least 2 hours or overnight, refrigerated. Stir often to color evenly.

Drain the eggs well, pat dry on paper towels, and discard the beet liquid. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

To finish the eggs, with a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, red onion, sugar, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Add black pepper to taste.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with 1/2 teaspoon of pickled beets and a sprinkle of green onion.

Tip: For a “polka dot” effect, firmly pack the eggs into a narrow container so that they are all touching, and do not stir them. The eggs will be lighter pink or white where they touch, lending a fun polka dot pattern.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing