Wednesday, April 20, 2011
This year's Art in the Vines is by invitation only and is strictly "painters only" this year. Last year I bit off more than I could chew....didn't do myself any favor, and then the weather wiped us out! So, I am being cautious this year. The painters we have lined up are exceptional! The show should be wonderful....so mark your calendars now....Saturday, June 11th....11am to 5 pm! Please come and visit with me! Come have a glass of Somerset Ridge Wine with me!
I will post directions to Somerset Ridge as we get closer to the time for Vines.....but actually, why not now? You could come down and have some wine with me any weekend! So, take Highway 69 south out of Overland Park. Go approximately 17 miles to the Louisburg/Highway 68 exit. At top of the ramp, turn right (west) and go approximately 4 miles, just past the Louisburg Cider Mill to Somerset Road. (There are signs to direct you to the vineyard) Turn left (south) onto Somerset and continue south, going straight at the Y in the road. Before you cross the creek, the road turns into gravel. Continue south to the vineyard, turn left into parking lot. Simple! Come see us. Remember, May 7th and 8th is Miami CountFarm Tour....always lots of fun!
Speaking of deviled eggs, several people at the vineyard asked me for my recipe for my eggs. I had to laugh....recipe? I don't believe so. You put the eggs in a pot of cold water, bring to a boil. Turn off the heat, place lid on the pot and set the timer for 11 minutes exactly. While they are "cooking", fix a big bowl of ice water, lots of ice cubes...When the timer goes off, drain the pan of eggs and put eggs in the ice water. When eggs are cool, either refrigerate or proceed with recipe for deviled eggs.
Peel the eggs, rinse with cold water, place aside to air dry. Cut each egg in half and remove the yolks, placing them in the bowl of the food processor. Set the whites to the side for now.
Pulse the egg yolks for a few seconds, just to break them up. Depending on how many eggs you are deviling, add just enough real mayonnaise to make a thick filling. Slowly add additional mayo, pulsing as you add, until filling is creamy and smooth. Add a squirt of either yellow or Dijon mustard and season with salt and pepper. Taste and adjust.
Fill a pastry bag, fitted with a large star tube, with the filling and pipe filling into egg white halves. Sprinkle tops of eggs with paprika, Spanish smoked paprika, cracked blacked pepper, a tiny spoon of caviar, a few capers, etc. For some special occasions I have topped with anchovies or tiny shrimp.
Deviled Eggs are a favorite of so many people. The deviled egg plate is usually the first empty serving piece... it never fails!
So, watch for your Farmer's Market to open soon....visit it weekly! Fresh, locally grown produce is so much better than that in the grocery store. Remember....Eat and Drink Locally!