In the Kitchen
Deviled eggs turned on their side take a delicious classic to the next level by topping with caviar!
6 hard-cooked eggs
2 tbsp. crème fresh
1 tsp. sugar
1 tsp. white vinegar
1 tsp. prepared mustard
1/2 tsp. salt
American Caviar
Chives
1. Cut 1/3 of the smaller side of the egg and then trim a slice off the larger side (bottom) to allow egg to stand up. Carefully remove yolks and set whites aside.
2. In a small bowl, mash yolks with a fork. Add the crème fresh, sugar, vinegar, mustard and salt; mix well. Spoon or pipe into egg whites. Refrigerate until serving.
3. Before serving, top each egg with a small spoonful of black caviar.
4. Garnish with sprig of chives.
On this Giving Tuesday, we celebrate our commitment to giving all year long, as it is part of our identity on @MonsalvatFarm. We repurposed our leftover feed bags into useful upcycled feed bag totes and donate 100% of the proceeds to animal rescue organizations in Vermont.
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We pride ourselves in giving back and paying it forward everyday on our farm! On this Giving Tuesday, we celebrate our commitment to giving all year long, as it is part of our identity on Monsalvat FaError: There is no connected account for the user 228937298 Feed will not update.
Mark’s NEW cocktail book is an invitation to join him as he dresses up twelve cocktails in twelve unique variations for 144 signature takes on the classics. For a limited time, you can have author Mark Addison customize a bookplate to make your gift unique and personal. To customize your order, please write your desired […]
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The Cocktail Chameleon International Book Tour kicks off in Aug in NYC and the Hamptons and continues across the country and across The Pond through January 2018 *Signed copies of Cocktail Chameleon are only available online or at a Book Tour Event – click here for a full list of 2017 events
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