|Deviled eggs on a vintage serving plate...make extras if you expect this to serve more than three people!|
Hard boil as many eggs as you like. Using eggs that are at least a week old makes them likely to peel easier. Also, I peel them while hot, cracking the shell and peeling them under cold running water. The shell slips right off, and any little bits are rinsed away. Cut the eggs in half length-wise, and pop the yolks out, into a sieve. Most recipes say to mash with a fork, but pressing them through a sieve gets them smoother, quicker.
|For the easiest and prettiest deviled eggs, fill with a pastry bag|
|Garnish with a sprinkle of dill or other herbs. In the summertime, use snippets of fresh herbs to make them really pretty.|
I know, you Goddesses who were at the event already got all that, and are just checking the blog for the Pinarita (pineapple margarita) recipe. Hang onto your Mardi Gras masks, already, I'm getting there.
Pinarita for one:
1 oz tequila or sauvignon blanc wine
2 oz pineapple juice
1/4 cup fresh or canned pineapple chunks
1/2 oz triple sec
1/4 oz lime juice
whir in blender and serve over ice, or blend with 1 cup ice. A salted rim on the glass really enhances the flavor of this drink.
Our party version:
1 bottle sauvignon blanc wine (or 3 cups/24 oz tequila)
1 48 oz container pineapple juice
1 whole pineapple, peeled, cored, and cut into cubes
1 1/2 cups triple sec
3/4 cup lime juice
Blend pineapple chunks with enough juice to process easily. Put all ingredients in a punch bowl, stir frequently, and serve in ice-filled glasses, preferably with salted rims.
We served our pinaritas with lots of laughter, and a few bourbon-glazed chicken wings, shrimp with zesty lemon dip, chips and mango salsa, beer bread and garlic dip, a veggie platter, deviled eggs, and a key lime fondue with fruit and pound cake to dunk. As long as you have lots of laughter, all the other stuff is optional!