Deli Dreams

Sorry I’ve been MIA for personal family reasons needed to take a break. This summer I’ve been dreaming.

The dream is to open a Delicatessen and Market some day when the kids are grown or most of the way at least. Why not now right?! We having too fun right now being hand-on parents who are able to be there when the kids get home from school, the chauffeur, Dad coach, and PTA mom. Fortunately all our extra dough is going to them and we are enjoying a debt free life except our home.

What signature menu items do I want my deli to have? Well until then I’m toying with coming up with line of products that fall under the MN Cottage Law. I’m thinking for starting with soup mixes, breakfast mixes, and sauces.

And maybe?

Blood Mary Mix

(not sure where I got this recipe, I’ve had it for years. so I’m sure it’s not my original creation. So I should come up with my own right!)

In a quart-sized container, pour 23 ounces of tomato juice—the canned kind is just fine here.

Add 6 tablespoons of jarred grated horseradish

  • 2 tablespoons Worcestershire sauce
  • 6 big dashes of Tabasco
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 1/2 teaspoon celery seed
  • 1 ounce fresh lemon juice
  • 1 ounce olive brine (just the liquid from whatever green olive jar you have on hand)
  • plus 1 full teaspoon of coarse-ground black pepper.

Stir that all up, let sit overnight and in the morning. Refrigerate.

The next day, in a tall glass with ice, stir together 4 ounces Bloody mix and 1 1/2 ounces vodka. Garnish with a celery stalk, lemon slice and a few olives.

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Sugar Cookies

Happy 4th of July!!! 

Lots of personal stuff going on for the last few months. Sorry it’s been so long since I’ve posted. Thank you for sticking with me. Enjoy your day of celebrating America’s birthday!

4th of July Cookies


Cookies:

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


Ising:

  • Powered sugar
  • Water
  • Food color
  • Baggies to pipe
  • Paint brushes


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).


Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.


Bake 6 to 8 minutes in preheated oven. Cool completely.


NOTE: I make icing with confectioners’ sugar and milk. I make it fairly thin, as I ‘paint’ the icing on the cookies with a paint brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

Deep Fried Deviled Eggs

Deviled eggs are on every Minnesotan potluck buffet table. I have an cousin who makes the best! But thought I might want to try a fun and tasty twist on a classic appetizers.

Deep Fried Deviled Eggs


Adapted from Plate Magazine and photo credit



Yields: 28 



Ingredients:

As needed water

1 cup baking soda

14 eggs

6 T. garlic mayo

2 T.

creole mustard

3 1/2 T. kosher salt, divided 

2 T. hot sauce

1 1/2 T. freshly ground black pepper

3 cups flour

1 cup panko breadcrumbs

6 T. paprika

1 T. cayenne pepper

As needed egg wash

As needed oil



Garnish: 

9 T. whitefish caviar, optional 

As needed truffle or Himalayan salt

Micro greens 



Directions: Bring water to a boil with baking soda. Add eggs and cook for 8 minutes. Chill eggs in ice bath, then peel eggs.

Cut eggs in half. Remove yolks and placein a large mixing bowl. Set whites aside. Crush yolks and add garlic mayo, mustard, 1/2 tablespoon salt, hot sauce and pepper. Mix well.

In another mixing bowl add flour, panko, 3 tablespoons salt, paprika and cayenne and mix well.

Dredge whites of eggs in egg wash, then place in flour mixture.

Fry egg whites at 370 degrees F for about 3 minutes, or until golden brown. Place fried eggs on a paper towel to soak up any excess oil.

To serve, place fried egg halves on plate and pipe in filling. Top each egg with 1 teaspoon caviar and finish each with a pinch of truffle salt. Garnish plate with micro greens.