YumSugar

Yummy Link: Ruby Eggs

YumSugar — Tue, 11 Mar 2008 14:28:56 -0700

Why dye the outside of Easter eggs, when you can dye the insides? Check out this recipe for beet-dyed ruby eggs. - A Veggie Venture

2007 State Easter Eggs Cause a Bit of Controversy

YumSugar — Fri, 06 Apr 2007 16:27:47 -0700

Each Easter, since 1994, every state has sent a decorated egg to the White House. The eggs are created by artists from across the US and are decorated to represent each of the 50 states (plus one for DC). The collection is coordinated by the American Egg Board and this year there's a tiny bit of controversy. When the eggs were unveiled this week, everyone got to see them all, including the Wyoming state egg. Unlike other state eggs, which were decorated by state artists, American Egg Board had the Wyoming egg decorated by Phillip M. LeDonne, the son of an "administrative person" at the board, because they "couldn't locate a Wyoming egg artist."

I don't know about you guys, but this sounds like a pretty lame excuse. Also, check out the quality of the Wyoming egg in comparison to the others. This is California's egg on the left, designed by Jimmy Hasko. LeDonne's egg is on the right.

Camelia El-Antably, deputy manager of the Wyoming Arts Council had this to say:

We're disappointed that we were not contacted to be asked to help find an artist who could represent our state, and we hope in the future to have an artist that can represent Wyoming.

You can check out the White House's webpage to see the rest of the 2007 State Easter Eggs.

Source: ABC News via Neatorama

Off to Market Recap: Egg Cups

partysugar — Mon, 06 Apr 2009 06:50:06 -0700

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. I asked you to help me by heading off to market in search of egg-cellent egg cups.

You bookmarked the cups in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Originally I wanted bold, colored, or printed cups, but I've decided the simple elegance of these plain white egg cups is refreshing. I prefer white servingware because it makes the dish pop and is better for food photography. Thanks to bengalspice for saving these delightful egg cups. Browse the entire collection, by clicking to the right below.

Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details!

Off to Market: Egg Cups

partysugar — Mon, 30 Mar 2009 06:50:51 -0700

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. Can you help me find them? Look for fun egg cups that are dishwasher safe.

Bookmark the cups you discover in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Happy hunting! Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details! Not sure where to start looking? Be inspired by some of my favorite online stores when you read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Off to Market Recap: Egg Accessories

partysugar — Mon, 24 Mar 2008 12:13:31 -0700

As the Easter season is usually associated with eggs, I asked you to help me round up a bunch of egg-cessories. To fully appreciate eggs in all their glory, it's nice to have some tools: poacher, slicer, molds, cups, etc. You headed off to market in search of all these things. You saved your discoveries in the Yum Market on TeamSugar using the keyword tag, Egg Accessories.

Who knew egg-cessories could be so cute? I totally want to get a set of these egg-fry rings. They make perfectly round fried eggs for pretty presentation. You could get creative and make other circular dishes as well. Both gruaig_rua and aimeeb bookmarked the handy device. For a complete look at all of the egg accessories, browse below.

Check out geeksugar's guide for more on bookmarking.

Think You Know Cadbury Creme Eggs?

partysugar — Mon, 06 Apr 2009 05:50:06 -0700

Besides Peeps, Cadbury Creme Eggs are the most ubiquitous of Easter candies. While I've had my fair share of the goo-filled eggs, I don't really know much about them, so I've put together a quiz of fun facts concerning Cadbury Creme Eggs. To learn more about this Easter specialty take my quick exam!

Source

Take the quiz

Off to Market: Egg Accessories

partysugar — Mon, 17 Mar 2008 11:13:51 -0700

I'm not really sure why Easter is associated with eggs, but eggs - in all their delicious forms - are consumed in excess around this time of year. To fully appreciate eggs in all their glory it's nice to have some egg accessories: poacher, slicer, molds, cups, etc. Let's head off to market in search of all things egg. Save your finds in the Yum Market on TeamSugar with the keyword tag, Egg Accessories. Happy Hunting!

Check out geeksugar's guide for more on bookmarking.

To help you get started, here is a list of my favorite online stores. read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Can You Name That Egg Dish?

partysugar — Thu, 09 Apr 2009 03:30:45 -0700

If you think about it, eggs are truly an extraordinary ingredient. From poached to boiled to baked to scrambled, they can be prepared in countless ways.

In honor of Easter and to celebrate the incredible edible egg, I've put together a quiz that tests your knowledge of common egg dishes. I'll list the ingredients and you tell me the name of the dish.

Source

Take the quiz

Come Party With Me: Easter - Menu (Brunch, Part 1)

partysugar — Tue, 03 Apr 2007 05:58:32 -0700

Easter is this Sunday and you know what that means, everyone is scrambling around prepping for family brunches, lunches, and dinners. This week I'm helping you (check out the Easter egg invitations I made yesterday) plan the perfect springtime celebration with not one, but two fabulous menus! If you're like me and can't decide wether you want to host a brunch or a dinner (both are quintessentially Easter) take a look at each of my menus and choose the one you like better. Let's start this morning with the brunch menu. Don't go crazy with too many hard-to-make breakfast foods like personalized omelets. Keep it simple with make-the-night-before dishes such as poached egg brioche and maple glazed bacon (the bacon can cook in the oven while you shower). For the recipes, read more

Poached Egg Brioche
From Bon Appetit magazine

12 large eggs (or 24 small eggs)
12 brioche slices, lightly toasted
12 thin slices Canadian bacon or smoked ham
12 slices tomato (from 2 to 3 tomatoes)
12 thin slices red onion (from 1 medium onion)
3/4 cup grated Cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
Paprika for garnish (optional)

Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg.
Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese.
Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately.
Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

Serves 12.

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Maple-Glazed Bacon
From Ina Garten

3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown.
Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
Transfer the bacon to a plate lined with paper towels and serve warm.

Serve 4-8.

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Think I forgot about your sweet tooth? Think again, check back later for the sweet, fruity recipes to round out my Easter brunch menu. Hosting your own Easter Sunday brunch, share your menu with me below!

Come Party With Me: Easter - Menu (Dinner, 1st Course)

partysugar — Tue, 03 Apr 2007 10:55:32 -0700

One of the reasons why I love the holidays so much, is because they allow me to make a big celebratory meal that is shared with friends and family. I adore making delectable dinners and hosting dinner parties, so this week I propose we host (me in my house, you in yours) an Easter dinner party for our friends and families. (More of an Easter brunch type? Don't worry I got you covered as well!) I've made the invites shaped like the cutest eggs and now I have to figure out what we will be eating. I can't have a dinner without at least one appetizer and what says Easter more than eggs? I'll have plates of deviled eggs awaiting my guests and follow those up with a first course of spring in a bowl: sweet pea soup. Want the recipes, you'll have to read more

Deviled Eggs
From Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
3 to 4 tablespoons Light Mayonnaise or Salad Dressing
1 tablespoon sweet red pepper - very finely chopped
1 tablespoon green onion or scallions - finely chopped
1 tablespoon celery - very finely chopped
1 teaspoon yellow mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Remove the egg yolks to a small bowl and mash with a fork.
Add the mayonnaise, red pepper, onion, celery, mustard, salt and pepper and mix thoroughly.
Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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Sweet Pea Soup with Majorero Cream and Roncal Crisps
From Food & Wine magazine

3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 thyme sprig
1/3 cup dry white wine
3 cups water
5 cups frozen peas (25 ounces)
Salt
1/2 cup chopped flat-leaf parsley
1/2 cup coarsely shredded Roncal or semi-aged sheep's-milk cheese
1/4 cup heavy cream
1/3 cup coarsely shredded Majorero or other mild, buttery, semi-aged goat's-milk cheese

Heat the olive oil in a large saucepan. Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 5 minutes.
Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes.
Add the water and all but 1 cup of the peas and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes.
Add the remaining 1 cup of peas and simmer for 1 minute, then remove from the heat.
Discard the thyme.
Stir in the parsley.
Working in batches, puree the sweet pea soup in a blender. Strain the soup through a coarse sieve set over another medium saucepan. Season the soup with salt and keep warm.
Set a medium nonstick skillet over moderate heat. Spread four 1-tablespoon mounds of the Roncal in the skillet and flatten slightly.
Cook the cheese over moderate heat until bubbling and set on the bottom, about 3 minutes; do not brown.
Using a spatula, transfer the crisps to paper towels. Let cool until firm. Repeat with the remaining cheese.
In a small glass bowl, heat the heavy cream in a microwave at high power until boiling, about 30 seconds. Add the Majorero and heat until the cheese is just melted, about 20 seconds. Stir until blended.
Ladle the soup into small bowls. Swirl in the Majorero cream and serve with the Roncal crisps.

Serves 4.

Make ahead: Tte pea soup can be refrigerated overnight. The crisps can be made earlier in the day and reheated in a 325° oven for 1 minute.

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What will you be making for your family on Easter? Share with us below your menu! Surf on over later this afternoon for the second course (ginger ale glazed ham!) and dessert.