Deviled Quail Eggs

This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Ingredients:
6 quail eggs
1 teaspoon high-quality mayonnaise
¼ teaspoon Dijon mustard
Dash of Tabasco sauce
Sea salt, to taste
1 teaspoon chopped fresh herbs, such as parsley or chives

Method:
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.

2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with herbs and arrange on a decorative cocktail tray.

Buttered Radishes

These dipped radishes make for a wonderful starter or snack!

Ingredients:
Radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel

Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well. Temper the butter by placing it over moderate heat.*

2. Once tempered, season the butter with the fleur de sel.

3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.

*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.

Kale Chips

These crispy chips are wonderful for snacking!

Ingredients:
1 bunch Lacinato kale
1 tablespoon olive oil
½ teaspoon cumin
¼ teaspoon paprika
1 teaspoon sea salt

Method:
1. Preheat oven to 350°. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces.

2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale (you may need to use your hands to evenly distribute the spices).

3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning halfway through. Bake until just crisp, leaves should be just curled at the edges.

Roasted Cara Cara Oranges

These gorgeous oranges would be wonderful served with this week’s focaccia and fresh cheese.

Ingredients:
3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped

Method:
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.

2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.

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