Holiday Eggs: A Collection of Inspired Recipes, Gifts, and Decorations

Holiday Eggs: A Collection of Inspired Recipes, Gifts, and Decorations

by Georgeanne Brennan

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Overview

Holiday Eggs: A Collection of Inspired Recipes, Gifts, and Decorations by Georgeanne Brennan

The holidays of spring-Easter, Passover, Mother's Day, and even bridal and baby showers-are times to celebrate new beginnings with family and friends. In HOLIDAY EGGS, food and garden writer Georgeanne Brennan combines her areas of expertise to create a breathtaking collection of recipes and decorating ideas honoring the humble egg, symbol of birth and rebirth. More than 30 sweet and savory recipes take a starring role in traditional holiday feasts and impromptu springtime gatherings. Simple egg-dyeing and Easter-basket projects for kids as well as more sophisticated decorations like dyed Ukrainian eggs, eggshell candles, egg napkin rings, and a live flowering Easter basket centerpiece guarantee that your holiday table will look as beautiful as the food you serve.

Product Details

ISBN-13: 9781580083997
Publisher: Ten Speed Press
Publication date: 01/28/2002
Pages: 112
Product dimensions: 8.30(w) x 9.20(h) x 0.30(d)

About the Author

GEORGEANNE BRENNAN, winner of both Julia Child and James Beard cookbook awards, has written over a dozen books on cooking and gardening. A writer and columnist for the San Francisco Chronicle and regular contributor to numerous other publications, she divides her time between her Northern California farm and her home in the Provence region of France.

Read an Excerpt

Chapter One


Frisée Salad with Lardons and Poached Eggs

PALE, CREAM-COLORED LEAVES OF FRISÉE, TOSSED WITH CRISP BITS OF THICK BACON, THEN TOPPED
WITH A POACHED EGG AND SERVED WITH TOASTED SLICES OF OLIVE-OIL-DRIZZLED BAGUETTE, MAKE A CLASSIC LUNCH
OR SUPPERTIME DISH IN FRANCE, OR A FIRST COURSE FOR A LARGER MEAL. THE EGG, ONCE BROKEN,
BLENDS WITH THE VINAIGRETTE TO MAKE A CREAMY SAUCE FOR THE SALAD, PERFECT FOR BREAD DIPPING.


1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 cups pale inner yellow leaves frisée from about 2 heads

4 slices thick bacon, cut into 1/2-inch pieces

4 eggs


In a large salad bowl, mix the olive oil, vinegar, salt, and pepper together with a fork. Add the frisée, tossing to coat. Set aside.

    In a medium skillet, fry the bacon over medium heat until crisp. Transfer to paper towels to drain. Add the bacon pieces to the salad, toss, and divide the dressed salad among 4 individual plates and set aside.

    In a large saucepan, bring 2 inches of water to just under a boil, when tiny bubbles are forming around the edge. Reduce heat to medium. Break each egg carefully into a small dish and carefully lower the eggs into the water, separating them so they are not touching. Cover and cook for 4 or 5 minutes, or until the egg whites are opaque.

    With a large slotted spoon, lift each egg out and put on top of each salad. Serve immediately. Serves 4


Oeufs Mimosa


OEUFS MIMOSA IS A CLASSIC FIRST COURSE IN FRENCH HOMES AND RESTAURANTS, THESE HARD-BOILED EGGS ARE SERVED EITHER WHOLE, DRESSED WITH MAYONNAISE, AND TOPPED WITH SIEVED EGG YOLKS AND MINCED EGG WHITES, OR THE EGGS ARE HALVED AND STUFFED WITH THEIR EGG YOLKS, WHICH HAVE BEEN BLENDED AND FLUFFED WITH SPICY MUSTARD. THIS IS AN IDEAL USE FOR EASTER EGGS ONCE THE HUNT IS OVER.


6 hard-boiled eggs

1 tablespoon Dijon mustard 1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons minced shallots

8 delicate lettuce leaves, such as red leaf, green leaf, or butterhead


Cut the eggs in half lengthwise. Remove the yolks, put them in a medium bowl, and add the mustard, salt, pepper, and shallots, Using a fork, mash the yolk mixture until smooth and fluffy.

    Spoon a heaping teaspoonful into the cavity of each egg half to make a mound.

    Arrange the lettuce leaves on 4 individual plates and place 3 stuffed egg halves on each plate. Serves 4


Scotch Eggs


THESE EGGS ARE SERVED IN PUBS THROUGHOUT THE BRITISH ISLES. COATED WITH A LAYER
OF HERBED SAUSAGE, THEN DIPPED IN EGG AND BREAD CRUMBS, THE WHOLE HARD-BOILED EGGS ARE DEEP-FRIED
TO PRODUCE THE GOLDEN BROWN COATING THAT CHARACTERIZES THESE SAVORY TREATS.


4 ounces (1/2 cup) chicken or pork bulk sausage

1 teaspoon minced fresh thyme

1 teaspoon minced fresh parsley

Vegetable oil for frying

6 hard-boiled eggs

1 egg, lightly beaten

2/3 cup fresh bread crumbs


In a medium bowl, combine the sausage, thyme, and parsley and mix well. Set aside.

    Add 1 to 1-1/2 inches of oil to a wok, a deep, heavy pot, or a deep fryer. Heat over medium heat to 375°F.

    Tightly press a 1/4-inch-thick layer of the sausage around each of the eggs; set aside. Dip each coated egg in the beaten egg, then roll in the bread crumbs to coat.

    Using a slotted spoon, lower each egg into the hot oil and fry until golden brown, 1-1/2 to 2 minutes. Turn and cook on the second side until golden brown, about 2 minutes.

    Using a slotted spoon, transfer the eggs to paper towels to drain. Serve hot or at room temperature. Serves 6


Huevos Rancheros


BREAKFAST MEXICAN STYLE OFTEN STARTS WITH A WARM TORTILLA SPREAD WITH REFRIED BEANS,
TOPPED WITH A FRIED EGG, AND LIBERALLY DRIZZLED WITH SPICY RED SAUCE. THIS ALSO MAKES A FESTIVE
SUPPER DISH. YOU CAN PURCHASE SALSA ALREADY PREPARED, ALTHOUGH THIS TASTY HOMEMADE
SALSA CAN BE MADE QUICKLY BEFORE STARTING TO COOK THE BEANS AND EGGS.


RANCHERO SALSA

2 tablespoons vegetable oil

2 tablespoons finely chopped onion

1 garlic clove, minced

1 tablespoon ground pasilla chili powder

1/2 cup (4 ounces) tomato paste

1/3 to 1/2 cup chicken broth

1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried

1/4 teaspoon salt

30 ounces canned refried beans, spicy or regular

1/4 cup water

12 corn tortillas

Vegetable oil for frying

4 or 8 eggs


To make the salsa: In a small skillet over medium-high heat, heat the oil and sauté the onions and garlic just until translucent. Stir in the ground chili, then add the remaining salsa ingredients. Reduce the heat to low and cook, stirring, for 7 to 8 minutes, or just long enough to blend the flavors. Remove from heat. Set aside and keep warm.

    In a medium saucepan, heat the beans and water over medium-high heat, stirring often, until hot, about 6 or 7 minutes. Set aside and keep warm.

    Heat a large, heavy skillet or griddle over high heat and add the tortillas one at a time, heating each a minute or two on each side to soften. Wrap in a towel to keep warm.

    In the bottom of a large skillet over medium-low heat, heat a thin film of oil. Break the eggs into the pan (in batches if necessary) and then fry the eggs until the whites are firm and the yolks almost firm. Stack 1 or 2 tortillas on each of four plates. Spread with 2 or 3 heaping tablespoons of beans, then top with a fried egg. Drizzle with a tablespoon or so of salsa and serve immediately, accompanied by the remaining salsa and tortillas. Serves 4


Excerpted from Holiday Eggs by Georgeanne Brennan. Copyright © 2002 by Jennifer Barry Design. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Table of Contents

1 introduction
All About Eggs
Egg Cooking Techniques
Egg Decorating Techniques
2 whole eggs
recipes14
Frisée Salad with Lardons and Poached Eggs
Oeufs Mimosa
Scotch Eggs
Huevos Rancheros
Eggs Benedict with Roasted Balsamic Asparagus
Quail Eggs with Caviar
Eggs in Tarragon and White-Wine Aspic
Eggs Pickled with Tea and Star Anise
Lemon-Butter Easter Egg Cookies with Royal Icing
3 tabletop eggs
crafts30
Egg Napkin Rings
Flowering Easter Basket Centerpiece
Eggshell Vases
Egg and Nest Centerpiece
4 egg scrambles & sauces
recipes40
Artichoke Frittata
Egg Curds with Sautéed Mushrooms
Egg Foo Yong
Brouillade with Truffles
Pad Thai
Sautéed Peppers and Onions Wrapped in Spanish Tortillas
Folded Omelette with Basil and Tomato
Folded Dessert Omelette with Orange Marmalade
Pain Perdu
Creamed Eggs, Ham, and Mushrooms on Toast
Asparagus and Potatoes with Avgolemono Sauce
5 eggs for kids
crafts58
Crepe Paper Flower Baskets
Paper Lattice-Covered Baskets
Paper Cone Easter Baskets
Mexican Cascarones
Sticker and Wax Crayon Decorated Eggs
Tie-Dyed Eggs
6 fillings, wraps & custards
recipes72
Spring-Onion Egg Salad with Edible Blossoms
Seafood and Saffron Quiche
Roasted Tomatoes Filled with Herbed Eggs
Wild Mushroom Crepes
Beef- and Egg-Filled Piroshki in a Puff-Pastry Crust
Old-Fashioned Custard Pie
Pôts de Crème
Spanish Flan
7 decorative eggs
crafts88
Eggshell Candles
Egg Gift Boxes
Easter-Egg Cookie Tree
Ukrainian Eggs
8 airy eggs
recipes98
Oeufs à la Neige
Raspberry Sabayon
Salzburger Nockerln
Cheese Soufflé
Individual Orange Souffles
Meringues with Blackberries
Index
List of Recipes
List of Crafts

Recipe

TIE-DYED EGGS

Rubber bands and tape create complex patterns in an egg-dying method that is not overly complex for children to do.

You Will Need
Egg dyes, hot water, distilled white vinegar
Small bowls or cups
Hard-cooked white or brown eggs
Rubber bands, assorted narrow and wide
OR
1/4-inch-wide masking tape
Scissors
Spoons
Empty egg cartons

To Make
Step 1: Prepare several colors of egg dye with hot water and vinegar in small bowls. Wrap undyed or lightly dyed eggs with several rubber bands or pieces of tape, then place them in the dye until they are the desired color.
Step 2: Remove the eggs from the dye with spoons and let them dry in the egg cartons, then remove the rubber bands or tape. Wrap the dyed eggs again with rubber bands or tape in a different pattern, or leave off entirely.
Step 3: Alternate the eggs in different dyes and different wraps, or no wraps, in later dyes.

OEUFS MIMOSA

Oeufs Mimosa is a classic first course in French homes and restaurants. These hard-boiled eggs are served either whole, dressed with mayonnaise and topped with sieved egg yolks and minced egg whites, or the eggs are halved and stuffed with their egg yolks, which have been blended and fluffed with spicy mustard. This is an ideal use for Easter eggs once the hunt is over.

6 hard-boiled eggs
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons minced shallots
8 delicate lettuce leaves, such as red leaf, green leaf, or butterhead

Cut the eggs in half lengthwise. Remove the yolks, put them in a medium bowl, and add the mustard, salt, pepper, and shallots. Using a fork, mash the yolk mixture until smooth and fluffy.

Spoon a heaping teaspoonful into the cavity of each egg half to make a mound.

Arrange the lettuce leaves on 4 individual plates, and place 3 stuffed egg halves on each plate. Serves 4.

Text copyright © 1999, 2002 by Georgeanne Brennan.

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