When I was growing up, one of my favorite events was the Potluck lunch. There were one or two cute, little old ladies in our community who made the most yummy deviled eggs for the lunches. And if you weren’t one of the first people in line, you missed out on these delicious treats.
Since then, I’ve thought about those deviled eggs many times but never seriously considered making them myself because they seem high maintenance. But during my last trip to my Mother’s house, I discovered a beautiful deviled egg platter hiding among the many beautiful dishes in her cabinets. I snagged the dish and have been looking for the perfect opportunity to debut it since.
Last weekend offered me just the chance in the form of a bridal shower brunch. I decided to tackle the long feared deviled egg and started searching for recipes online. I found many that called for the standard mustard, relish, salt and pepper ingredients but one particular recipe intrigued and challenged me all at the same time, Thanks to the Gourmet Live blog for these amazing California Dream Deviled Eggs:
California Dream Deviled Eggs
Place the eggs in a saucepan just large enough to hold them all in one layer (I made 18 eggs). Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Bring to a full rolling boil. Cover, remove from heat and let stand, covered, for 20 minutes. Pour off hot water and fill plan with cold water and a handful of ice for 15 minutes or until cool. Pour off the water. Peel eggs under cold running water.
Purée yolks with 2 1/2 ounces fresh mild goat cheese, 3 tablespoons milk, ¾ teaspoon Dijon mustard. Season with salt and pepper and pulse in 2 ½ tablespoons chopped dill. Fill whites.
And if you want to semi-Treif it up, throw in a few Baco Bacon Flavor bits!
The goat cheese adds such a unique twist to the traditional deviled egg and was such a surprise to the guests at the shower. I only had 4 deviled eggs left and I happily ate them myself.
Enjoy and Happy Kosher
My MIL recently made a delicious discovery at CostCo – Kosher Goat Cheese. Yum! I love the unique flavor of goat cheese but have never cooked with it because I assumed I’d never find a Kosher brand in the Dallas area. Lucky for me, the inlaws made a trip to Costco just this week and brought me home two … really large … packages of said cheese. Now, what to do with all of this cheese?
I found a few recipes I wanted to try and since I’m a lover of any food that includes the word Queso, I decided to start with the Chipotle Mushroom and Goat Cheese Queso I found on the Whole Foods web site.
- 2 teaspoons expeller-pressed canola oil
- 1/2 pound mixed mushrooms, thinly sliced (I used white, Baby Bella and Shiitake mushrooms)
- 1/4 teaspoon fine sea salt
- 6 ounces goat cheese, crumbled
- 6 ounces shredded Monterey Jack cheese (about 1 3/4 cups) (I used Mozzerella since I couldn’t find Kosher Monterey Jack)
- 1 1/2 cup sliced baby spinach leaves
- 1/2 cup diced red onion (I nixed the onion since my hubbie isn’t a fan)
- 2 chipotles in adobo (from a can), seeded and minced (I only used about half of a Chipotle since I wanted my 6 year old to try the dip and there’s no way she is eating anything spicy).
Preheat oven to 375°F. In a large skillet, heat oil over medium heat. Add mushrooms and salt and cook, stirring frequently, until mushrooms have released their liquid and are dry and lightly browned, about 10 minutes. Spread mushrooms over the bottom of a small ovenproof casserole or gratin dish. In a large bowl, combine goat cheese, Jack cheese, spinach, onion and chipotles and toss until combined. Spread cheese mixture evenly over mushrooms and bake until bubbling, about 25 minutes. Serve hot.
Per Serving:Serving size: based on 1/8 of the recipe, 160 calories (110 from fat), 13g total fat, 7g saturated fat, 25mg cholesterol, 270mg sodium, 4g carbohydrate (1g dietary fiber, 1g sugar), 9g protein.
While I liked the taste of the dip, it was much thicker than I was expecting based on the “Queso” name. I was thinking melty cheese dip consistency and what I got was more of a thick casserole consistency. I’m not sure if that’s the way the recipe is supposed to be or if my substitution of the Mozerrella for the Monterey Jack made the “dip” thicker than usual. For future versions, I’d like to keep the flavor but add something (maybe a different kind of cheese) to make it more of a dip and less of a spread. Overall though, not bad and the goat cheese gives it a very strong and nice flavor.Happy Kosher