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Deviled Eggs

09 Apr

Here I am, starting the weekend off on the wrong foot…I got sick All the weekend plans have been canceled and I will be spending the weekend under the covers. However, every situation has a silver lining, right? The silver lining here is that I can spend this time catching up on all those blog posts that have been piling up.

On that note, let’s start with a simple weekend dish. There are lot of variations of deviled eggs, but I keep my deviled eggs pretty simple. Egg yolks, mayo, dijon mustard and top with dried dill weed and/or paprika.

Making this dish is this simple:
Boil eggs (number of eggs depends on how many you need).
Mayonnaise (I usually just eye ball it. But about 1 tablespoon should do)
Dijon mustard (also eye ball it)

Peel boiled eggs, cut in half lengthwise. Carefully remove the yolks from the whites, keeping the whites in tact. Place the yolks in a mixing bowl, and whites on a serving plate. Add mayonnaise and Dijon mustard to the yolks and mix with a fork until smooth.

Spoon the mixture into a piping (pastry) bag and pipe into egg whites. Don’t worry if there is no piping bag around, you can also spoon the mixture into the egg whites. Sprinkle with dried dill weed, and they are ready to eat.

Deviled Eggs on Foodista Deviled Eggs

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Thanksgiving Rogaliki

27 Nov

My Grandmother sent me a few of her recipes. She’s made amazing dishes over the years, which I enjoyed since childhood. I was finally able to recreate one of her recipes. For this Thanksgiving dinner, which my husband and I hosted at our house, I made my version of my Grandmother’s rogaliki for dessert. Rogaliki (a Russian term) could most closely be equated to crescents. (But sooooo much better).
Rogaliki_2

The recipe is simple. The rogaliki I made were slightly different from the recipe my Grandmother sent and I will share my recipe here.

For the dough you’ll need the following:
3 egg yolks
1 stick of margerine
100 grams of sour cream
Flour (as much as needed to get the dough consistency)
Raspberry preserves (for the filling)

Mix the egg yolks, margerine and sour cream with flour until the mixture has dough consistency. Separate the dough into 3 or 4 balls and refrigerate for about 3 hours or over night. Roll out the dough into a thin circle (using additional flour, to prevent the dough from sticking). Cut the dough into 16 triangles. Place a small amount of raspberry preserves onto the wide side of the triangle and roll away from you to create rogaliki. Repeat with the rest of the dough balls. Place rogaliki on a cookie sheet sprayed with cooking spray and bake for about 15 minutes at 375 Degrees Fahrenheit.

Once rogaliki are out of the oven, sprinkle them with powdered sugar and serve once they cool off.
Rogaliki_1