Springtime is well underway across the land and winter is finally behind us. For me, this in-between time, the changeover from spring to summer, is irresistible. The salmon have returned; tasty spring produce is gracing the farmers tables. There’s fresh asparagus, sweet peas, sweet onions and baby greens—such as tender spinach, nutty arugula and frilly mizuna; and wild porcini and morels are lurking in the forest!

Whether you think of these warmer days as “advanced spring” or “preliminary summer,” it’s the time of year when pretty much everyone starts to want lighter foods. You probably won’t be surprised to hear that some of my favorite dishes for late spring sing with the flavors of the season.

My Grilled Salmon recipe is perfect to launch the outdoor-cooking months. You can use either fillet portions or a whole side of fish. The salmon is topped with a quickly made relish of fresh herbs and marinated, crisp rings of sweet onions.

“Green” Rice Prima Vera is verdant with peas, asparagus, and chives and a garnish of frilly fresh pea vines. Pick tender young vines—the top 4 to 6 inches—from your pea patch, or look for them in farmers markets, Asian grocery stores, or well-stocked produce departments. If using homegrown pea vines, be sure they have not been sprayed; and never use the vines of ornamental flowering sweet peas (Lathyrus odoratus), which are poisonous.

Served up together, these two recipes make beautiful pink-and-white-and-green harmony, both visually and gustatorily.

Have a tasty Spring! – Kathy Casey

Grilled Salmon with Herbed Sweet Onions

Makes 6 servings

Onions
1 large Sweet onion, Walla Walla  vidalia etc cut into 1/2-inch-thick rings
1/4 cup white wine vinegar
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh basil or cilantro
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon 1/2-inch-long pieces fresh chives
2 tablespoons coarsely chopped fresh flat-leaf parsley

Salmon
2 tablespoons olive oil
6 skinless salmon fillet portions (about 4 to 6 ounces each)
Kosher salt
Freshly ground black pepper
Lots of fresh herb sprigs for garnishing

To make the onions, carefully separate the rings and place in a resealable plastic bag. In a small bowl, whisk the vinegar, sugar, salt, pepper flakes, and oil. Pour the marinade over the onions and close the bag, expelling excess air. Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally. Just before grilling the salmon, gently toss the onions and marinade in a large bowl with the chopped herbs.

To grill the salmon, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Meanwhile, pour the olive oil onto a large plate. Swipe each side of the salmon fillets through the oil, then season well with salt and pepper. Grill the fish for about 1 to 4 minutes per side, or to the desired doneness, moving the fillets to create crisscross marks. Different-sized fillets will cook differently—just use good judgment and try not to overcook your salmon.

Place the grilled salmon on plates and divide the onions evenly among them, piling high and spooning marinade over all. Garnish with herb sprigs and serve immediately.

Chef’s Note: For a summer buffet table, grill a whole side of salmon and serve it on a large platter, festooned with the herbed onions and fresh herb sprigs.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

“Green” Rice Prima Vera with Asparagus, Peas & Pods

Makes 6 servings

Rice
1 cup basmati rice, rinsed and drained well
1 1/2 cups water
1/2 cup chopped fresh parsley
3 tablespoons butter
3/4 cup 1/4-inch-diced onion
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons minced lemon zest
1 tablespoon fresh lemon juice
2 tablespoons heavy whipping cream
1 1/4 teaspoons salt

Vegetables
1 tablespoon olive oil
3/4 cup snap or snow pea pods, trimmed, stringed, and cut into diagonal slices
3/4 cup diagonally sliced asparagus
1/2 cup fresh or partially defrosted frozen green peas
Salt
Freshly ground black pepper
2 tablespoons thinly sliced fresh chives
Fresh pea vines for garnishing

Preheat an oven to 375°F. Put the drained rice in a 6-cup baking dish.

Combine the water and parsley in a blender and blend to chop the parsley very fine.

Melt the butter in a medium nonstick or heavy saucepan over medium heat. Sauté the onion for about 2 minutes, or until soft. Add the garlic and cook for about 30 seconds; do not brown. Add the parsley mixture, being sure to scrape all the parsley into the pan. Add the lemon zest, juice, cream, and salt and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. When the rice is done, fluff with a fork and keep warm while finishing the vegetables.

To cook the vegetables, during the last few minutes before the rice is done, heat the oil in a skillet or sauté pan over medium to medium-high heat. Sauté the pea pods and asparagus for about 1 1/2 minutes. Add the shelled peas and sauté for about 30 seconds more, or until just tender. Season the vegetables to taste with salt and pepper, then fold the vegetables and chives into the rice. Garnish with pea vines.

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

Former editor and chief of Gourmet Magazine and restaurant critic for both the New York and LA Times – Ruth Reichl has done it again with her book, For You Mom. Finally. As any woman knows, there are few things in life less complicated than a relationship between a mother and daughter. Ruth captures this complexity with her own story of learning about her own mother’s life and unrealized dreams. A quick read at just over 100 pages, this book inspires looking beyond how you have always thought of your mother and to look a little deeper into the woman she really is – just in time for Mother’s Day.

I just can’t wait to see what Ruth will honor us with next!

Well don’t be! As an avid dark-spirit lover myself, I have noticed that an emerging trend is younger people and the female demographic are starting to see the light on darker spirits–it’s not just for the old boys these days! From signature cocktail menus nationwide–to packaging, marketing, and advertisement–brown spirits are being geared more and more toward young drinkers and women like never before; dark spirits are making a modern-day come back in a big way. Just ask A.J. Rathbun, author of Dark Spirits: 200 Classy Concoctions starring Bourbon, Brandy, Scotch, Whiskey, Rum and more, who says, “today’s dark spirits are more edgy than old fashioned.”

Continue reading on Amazon’s Al Dente Blog.

Braiden Rex-Johnson is not only a fantastic food writer and author, but also a dear friend.  Her latest venture brushes upon a very touching topic that affects us all. Braiden’s website allows the audience to submit their most cherished stories as well as pictures of their deceased loved ones to be honored and shared.

Braiden personally shares with us about her new venture:
FiveMoreMinutesWith.com was inspired by the deaths of three family members within one year, and the death of our beloved companion animal, Bo-Bo the cat, the year before and never having the time (or taking the time) to mourn them properly.

As a long-time food-and-wine writer, it seems only natural that the inspiration for FiveMoreMinutesWith.com came about over dinner and a bottle of wine at a favorite French bistro.

The premise for my new venture is actually a provocative question: What would you say to a departed loved one if you had five more minutes to spend with them?

Contributors are invited to submit their stories, along with a photo if available, for possible inclusion as a regular or featured story. Or, if you are fearful of online forms, please send your materials directly to me at: editor@fivemoreminuteswith.com . – Braiden Rex-Johnson

This is Cameo McRoberts filling in for Kathy for this week’s Dishing post. I’m Executive Chef here at Kathy Casey Food Studios and I’ve worked with Kathy on a lot of projects. What I love the most is sharing ideas with her! But I also love trying out new foodie hot spots. Here’s my food adventure at Toulouse Petit…

From the New Orleans inspired dining room, to the seemingly endless pages of menu, I am surely not the first to say there is nothing petit about Queen Anne’s new dining destination. It’s a little dark, has high ceilings and resonates an antebellum décor, reminiscent to the large open dining rooms prevalent in the south, where fans hang gingerly from the ceiling. The floor to ceiling windows gives the space a warm feel without being cavernous. However, Table 13 is cursed by a timed street light that flashes on and off throughout your meal; it helped in reading the menu but in frustrating intervals.

Our cocktails were fabulous, a perfect balance of fruit – without being overly sweet. I tasted the ‘Madame Toulouse’ and the ‘Bitter Love’, both of which I loved. On a separate occasion when they were out of the Campari for my cocktail all I said was, “I’ll take gin, a little fruity and not too sweet.” What was offered up was a refreshingly light cocktail that I would just as easily order again.

Their well stocked bar!

The best seats in the house are the booths along the bar. They’re the best choice for room watching with friends while filling your bellies with any number of dishes from the huge menu of seafood, soups and to the house-made charcuterie. Honestly, they could easily cut the menu in half and still have me salivating over pork parks and shrimp dishes. But how are the dishes… ?

Plan on trying a few dishes, and go with some hungry adventurous friends. While the atmosphere is dark and romantic, you’d be better served to bring other hungry mouths. Try the house charcuterie, and of course the spicy alligator. I got a couple of chewy pieces in the mix but overall it’s a fun plate and quite tasty. If you’re going to stick to small plates and appetizers, don’t forget the sides. The creamy parmesan corn grits are deep sign provoking in its deliciousness, and the cauliflower gratin with gruyere and horseradish comes to the table a mammoth bubbling mass of perfectly cooked cauliflower drenched in musky gruyere and tart horseradish. We had to send ours back to the kitchen for a reheat in the center but at the end of the day our server did it with a smile and in a few moments we were back at the bubbly plate of veggies. It’s a rich menu; even the salad doesn’t skimp on the rich creamy stilton.

Overall, it’s not going to break the bank: happy hour is always a great deal and brunch is a steal. During the week from 9am to 11am everything on the breakfast menu is 6 bucks!! Personally I’m fond of industry night on Sunday night and Monday morning, with food and drink specials with your favorite bartenders, cooks and service staff. That’s a deal I can get behind.

Toulouse Petit Kitchen and Lounge
601 Queen Anne Avenue North
Seattle, WA 98119
(206) 432-9069
Mon.-Sun., 4pm – 1:30am

Local ingredients, classic pairings and a flourish of daring new flavors highlight the menu prepared by featured Northwest chefs for the annual Premier Chefs Dinner benefiting the Fred Hutchinson Cancer Research Center.

Crudo (an Italian version of sushi), a savory duck “leg and egg” combo and Kurobuta pork belly are only some of the tasty dishes for this extravagant five-course dinner held at 5 p.m. Sunday, May 16 at the W Seattle.

Reception, dinner and a live auction includes glasses of wine from Dusted Valley Vintners and Walla Walla Vintners amongst many others.

Tickets are $250 per person, with all the proceeds going to the Fred Hutchinson Cancer Research Center. More information is available here.

The Ocean Shores’ 4^th Annual Razor Clam Festival was clam-tastic! We headed out early to meet up with local Ocean Shores TV hosts. We shot episodes of Discovering Food and Wine with Leedia Bailey and Cooking with Dale. Then it was off to the festival kick off VIP Party at the Quinault Beach Resort & Casino. (which by the way is a fantastic place to stay!)  I got to meet and chat with some great razor clam enthusiasts, nibble on some great apps prepared by the hotel, and sign some copies of Sips & Apps. Following the VIP was the clam dinner and dance and the coronation of this year’s Razor Clam King and Queen!

 
The Razor Clam Queen and King in their royal garb! Too Funny!

The next day was the big day! Held at the Ocean Shores Convention Center, the day started off with a firemen’s all-you-can-eat pancake breakfast! There was lots of booths set-up for hand crafted gifts, baked goods, local restaurants dishing out samples of clam chowder and other goodies, and some fantastic live music.

 
Here’s a photo of “Butter Clam” Cookies from Suzie’s Cakes!

Then we got down to tasty business – the clam chowder cook-off! Entrees were judged upon taste, texture, appearance and smell. The competition was tough – there were so many tasty chowders!

 
Heather, Cameo and Travis from Kathy Casey Food Studios sampling one of over 29 clam chowders!  

After careful deliberation amongst the judges, the winners were chosen. Amateur Category : 1^st place Dee Dee Bass, 2^nd place Don Toon, 3^rd place Jeffery Huffman. Professional Winners: 1^st place Front Street Café at Seabrook, 2^nd place Alec’s by the Sea, 3^rd place Quinault Beach Resort & Casino. Congratualtions to all the winners!!

 
The 1^st Place Blue Ribbon Winner of the Amateur Clam Chowder Cook-Off:
Dee Dee Bass and me! 

Then we were off to the best part of the day – razor clam digging!

 
My Crazy Clam-Tastic Crew Dressed in Beach Gear!
(l to r: Travis, Jill, Heather, John, me, Cameo, and Erwin) 

And maybe it was a once in a lifetime thing but it was sunny and almost kind of warm on the ocean beach! We dug and we dug……….and we danced ! Yes, after digging our clams we decided to make up an official Razor Clam Dance – stay tuned for the YouTube video!

 
Delicious razor clams!

After a great day hosting razor clam fest, digging clams, meeting new friends and dancing on the beach – we hit the sack. Then early the next day, we headed out for one last feast before the drive back to Seattle. We started our Sunday with a beautiful brunch at the Collins Inn – wow what a cute place and brunch was fantastic. We started with pastries, fresh fruits and then on to d’lish entrees: smoked salmon Benedict, seafood frittatas, waffles and more!

Today we are back at the Food Studios and shooting a video on how to clean razor clams.

We rinsed our clams at Ocean Shores and then put them in our ice chests to chill out till we headed home. A lot of the motels have “clam cleaning” stations but we opted to wait till we got home. Cleaning the clams is a bit tricky if you haven’t done it before—and online instructions are a bit vague.

When we clean our clams we also save the shells, boil them to get any gook off and then clean them well. Next, we soak them in water with a tiny touch of bleach to get any remaining smell out. We then dry the shells to use for garnishing and/or as a serving vessel for sashimi that we will make out of the clam necks.

(Here’s a YouTube video of my friend Scott and I demonstrating how to properly clean razor clams.)

Though many government sites recommend not eating clams raw, I like to take the tougher neck part of the clam and slice it in lengthwise strips; sometimes I even lightly pound this part of the clam. We enjoy the tougher neck portions sliced paper thin on a bias and eat it sashimi style with a little ponzu and soy – a lovely presentation served in the cleaned shells.

The “belly part” of the clam we keep separate from the body part for other great clam dishes.

I’m disappointed to find a plethora of RITZ cracker breaded clam preparations and heavy breaded variations. Though a light dip in egg and panko or cracker crumbs is a tasty classic preparation – we all wanted to try something more clamtastic with our clam bounty. So after a couple of impromptu dinner parties at Scott and Darwin’s we came up with a quick and easy and delicious clam fritter recipe. Yes, they are fried – but we do it hot and quickly so they are not greasy at all! Served up with what Scott calls my “Rock the World Tarter Sauce” – the recipe is a classic with a modern update!

And for a lighter Razor Clam dish try whipping up my recipe for Razor Clams with Lemon Grass.

Here’s to “digging” into some great Razor Clam dishes! – Kathy

Scott & Kathy’s CLAMTASTIC Razor Clam Fritters
Makes 24 – 26 fritters

3 cups chopped/diced razor clams
3 cups Krusteaz Buttermilk Pancake Mix with buttermilk
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon lemon pepper
1 tablespoon minced lemon zest
2 teaspoons sea salt or kosher salt
fresh-ground pepper to taste
1 tablespoon minced garlic
3/4 cup clam nectar (or reserved clam juice)
1/4 cup Northwest amber beer, flat
2 eggs, whisked
1/2 cup minced celery
3/4 cup fresh corn kernels
6 scallions/green onions, thinly sliced
1/2 cup chopped orange or red bell pepper (about 1/2 pepper)
—————————————————
Crisco shortening for frying
Lemon wedges for garnish/squeezing
Kathy Casey’s Ultimate Rock-the-World Tartar Sauce (recipe follows)

Drain the clams and save any juice for use in recipe.
In a large bowl combine the Krusteaz, corn meal, baking powder, lemon pepper, zest, salt and pepper. Stir in the garlic, clam nectar/juice, beer and eggs to combine.
Then fold in the celery, corn, green onions, bell pepper and drained clams.

Heat 2-inches of Crisco in a large cast iron skilled till hot – about 375 degrees. Scoop out fritters a few at time – I use a 1/4 cup measure – they should be kind of spread out and not too thick. Fry on first side till golden and then flip over. Continue frying till golden and cooked through. Drain on paper towels. Cook fritters in batches being sure oil stays hot. Keep fritters warm in a 300 degree oven on a rack if needed – but they are best served right away – the fritter cook will just have to keep cooking! Serve with Rock the World Tartar Sauce and fresh lemons.

Kathy’s Rock-The-World Tartar Sauce
Makes 2 cups 

1 1/2 cups mayonnaise
1/4 cup finely chopped dill pickle or dill pickle relish
2 Tbsp. drained capers, chopped
1 green onion, very thinly sliced
1 1/2 tsp Dijon mustard
1/2 tsp Tabasco sauce
2 Tbsp chopped parsley
1/4 tsp celery seed
2 Tbsp fresh lemon juice
1/2 tsp granulated garlic
1/2 tsp salt
1/4 tsp black pepper

In a medium  bowl, mix all the ingredients.
© Kathy Casey 2010 – Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books

Pacific Rim Razor Clams with Lemon Grass
I like to serve this dish with steamed jasmine rice. If you like it spicier serve red chili paste such as Sambal Oelek on the side… just be sure you don’t use too much and cover up the delicate flavor of the sweet clam.

Serves 2-4

4 very large northwest razor clams

Pacific Rim Herb Paste
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced fresh garlic
1 tabelspoon fresh lemon grass, end cut off, trimmed and finely minced
1/2 teaspoon chili paste (Sambal Oelek)
2 teaspoons canola oil
1/4 teaspoon kosher salt

——————————————

2 teaspoons canola oil
3 green onions, trimmed and cut into 1-inch pieces
1/2 small red pepper, cut into thin strips
1/2 teaspoon asian fish sauce
1/4 cup light coconut milk (or use regular)

Garnish: 1 lime cut in quarters  or 2 tiny key limes
5-6 large cilantro sprigs , coarsely chopped

Cut clam neck and body into strips and cut belly’s into 2 pieces. Set aside.
In a medium bowl mix together Pacific Rim Herb Paste. Toss clams in mixture. Set aside.

Heat oil in a  large non-stick pan over medium –high heat. When pan is hot add belly’s first – cook for about 1 minute then turn over and add clam strips, onions and peppers. Cook for about 1 more minute. Add fish sauce and coconut milk. Cook for about 1/2 – 1 minute more until hot. Serve immediately with fresh lime squeezed over dish and a sprinkling of fresh cilantro.

Recipe © 2010 Kathy Casey Food Studios

The Easter baskets are unwrapped the eggs all found (we hope!) and what do you do with all those chocolate bunnies, jelly beans, Peeps and colorful hard boiled eggs after the hunt?

Well we thought long and hard and have come up with some fun ideas. Peep & Jelly-Bean Rice Crispy Tweeps are oooh so cute garnished with tiny peep heads – they are the perfect thing to whip up with post-holiday candy.

Headless Peeps! Oh my!

Melting the Peeps into gooey goodness!

And for the adults, steal a few of the kids chocolate bunnies when they are all in a sugar coma and stir yourself up some Bunny’Licious Chocolate Mocha Fondue using a splash of your favorite liquor (kid-friendly without the liquor too – but hey they have already had their treats!). Serve with an assortment of fruits for dipping or some of those Peeps. And one of my most fav’s is the Oatmeal Jelly-Bean Cookies. Inspired by cookies my Mom used to make when I was little with cut up gumdrops … they are d’lish!

Peep & Jelly-Bean Rice Crispy Tweeps hopping around the plate!

Now on to all those hard boiled eggs…..
The eggs have been boiled, decorated, dyed, hid, found… now what to do with the plethora of eggs? Well of course there is egg salad sandwiches – but I’ve added a little curry twist with my Springtime Curried Egg Salad Sandwiches – and a tasty garnish of thin sliced radish and cucumber – very springy!

Some of the tie-dye eggs that I found while egg hunting!

Now on to deviled eggs, the other go-to for using up your eggs. Bloody Mary Deviled Eggs – inspired with horseradish, Worcestershire sauce, Tabasco, and a “garnishy ” topping made of minced tomato, celery, stuffed green olives, and a splash of vodka. Wow! They just may be the perfect breakfast… or dinner starter for your Spring holiday feast.

So I hope you enjoy my “use up the Easter booty” recipes and cook up some springtime fun!
– Kathy

Peep & Jelly-Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6  packages yellow Peeps®  – 30 peeps(you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

In a large sauce pan heat butter over low heat melt the butter until melted. Then add peeps and stir over low heat until melted. Then stir in rice crispies and jelly beans. Stir until cereal is well coated and jellybeans are distributed.

Place mixture in a pan sprayed 8”x8” baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares. 

Recipe © 2010 Kathy Casey Food Studios® 

Bunny’licious Chocolate Mocha Fondue
Makes 4 servings 

6 ounces of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 tablespoon liquor such as: Grand Marnier, ameretto or Frangelico  liqueur (optional)
For dipping: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges
Other fun things for dipping are: pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps® …

Break up or cut bunnies in small pieces (chocolate chip size)  into a  glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave  for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

© 2010 Kathy Casey Food Studios®

Oatmeal Jelly-Bean Cookies
My mom has made these cookies ever since I can remember but she used cut up gumdrops in them. Jelly beans taste just as great! 

Makes 24 cookies

1/2 cup butter
6 Tbsp. brown sugar
6 Tbsp. sugar
1 egg
1/2 tsp. vanilla
1 tsp. ground cinnamon
1/2 teaspoon salt
1 tsp baking powder
3/4 cups flour
1 cup oatmeal (rolled oats)
1 cup (1/2 lb) small jelly beans
1/4 cup chopped walnuts
1/4 cup raisins or chopped dried cranberries

Heat oven to 350 degrees F.

Cream butter,  sugars, eggs and vanilla. Sift together dry ingredients and blend in. Mix in oatmeal, jelly beans, walnuts and raisins. Chill 30 minutes, then drop by tablespoonfuls on a greased baking sheet. Bake about 14-16 minutes or until golden.

© 2010 Kathy Casey Food Studios®

Springtime Curried Egg Salad Sandwiches
Makes 4 sandwiches 

6 hard-boiled eggs, peeled (see procedure)
2 Tbsp.very thinly sliced green onions
2 Tbsp.1/8-inch-diced red onion
2 Tbsp. 1/8-inch-diced celery
1/2 tsp. curry powder
1/2 cup mayonnaise (regular or light)
1/2 – 3/4 tsp. Kosher salt
coarse ground black pepper
—————————————————
8 slices high-quality tender bread such as brioche, Macrina potato bread, or egg bread
butter lettuce leaves
16 very thin slices of peeled cucumber
4 red radishes, very, very thinly sliced

Chop hard-boiled eggs to nice 1/4-inch pieces, good for making the egg salad. In a bowl, mix chopped eggs with green onion, red onion, celery, and curry powder until evenly distributed. Mix in mayonnaise gently but thoroughly. Sprinkle with salt and pepper and mix thoroughly.

Divide and spread the egg salad evenly among 4 slices of the bread. Layer on the lettuce and cucumber and radish slices, dividing evenly, and close the sandwiches.

© 2010 Kathy Casey Food Studios®

Bloody Mary Deviled Eggs
Use the kids eggs… but keep these for the adults!
These are also great with the addition of celery bitters in the egg mixture or finished with a  dash of celery salt too!

Makes 24 stuffed eggs 

1 dozen hard-boiled eggs
1/2 cup mayonnaise or reduced-fat mayonnaise
1/2 teaspoon salt
1 tablespoon prepared horseradish
1/4 teaspoon celery seed
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

Topping
1/2 cup 1/4-inch-diced tomatoes
2 tablespoons minced celery
4 teaspoons minced pimiento-stuffed green olives
1 tablespoon fresh lemon juice
1-2 teaspoon vodka

24 tiny celery-leaf sprigs (from the heart) for garnishing

Cut the eggs in half lengthwise and transfer the yolks to a bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork or potato masher, mash the yolks to a smooth consistency. Mix in the mayonnaise, salt, horseradish, celery seed, Worcestershire, and Tabasco until smooth. (You can also do this in a mixing bowl with a whip attachment.)

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.

To make the topping, mix the tomatoes, celery, olives, lemon juice, and vodka in a small bowl. Top each egg half with about 1 teaspoon of the mixture, then garnish each with a tiny celery sprig.

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