Small bites, big flavors

Small bites, big flavors

By Asha Early, Messiah College sous chef

 

You’ve probably spent a lot of time browsing Pinterest for that perfect Easter appetizer or side. After all, you want to wow your guests, right? Keeping it simple may be the perfect answer. These simple starter courses are a perfect complement to any Easter dinner.

Deviled eggs

This modern yet classic side will be an immediate crowd pleaser. They are simple and delicious as-is, but add your favorite ingredients to jazz them up!

Making the perfect deviled egg:

1. Bring a pot of water to a boil and then place the eggs into it. Turn off heat and place the lid on top. Do not remove pan from the burner. Set a timer for 12 minutes. Drain the water, cool the eggs and then peel for perfectly cooked eggs!
2. Cut the eggs in half and remove the yolks from the eggs. (TIP: work with room temperature cooked egg yolk for a smooth and lump free filling.) Add your ingredients to the egg yolks and mix well.
3. Use a small plastic bag for piping filling for an easy to clean and neat presentation.

Basic deviled eggs

After you boil and peel the eggs according to the directions above, to the yolks add ¼ cup mayonnaise, 1 teaspoon yellow mustard, ¾ teaspoon white wine vinegar, and a pinch of salt. Mix well and pipe mixture into egg halves. Sprinkle with smoked paprika.

Bacon cheddar deviled eggs

After you boil and peel the eggs according to the directions above, to the yolks add ½ cup mayonnaise, ½ cup sour cream, 1 ½ teaspoon Dijon mustard, 1/3 cup crumbled bacon, ¼ cup finely shredded cheddar, 2 tablespoons fresh, chopped chives. Mix well and pipe mixture into egg halves.

Buffalo chicken deviled eggs

After you boil and peel the eggs according to the directions above, to the yolks add 2 tablespoons of mayonnaise, ½ cup buffalo wing sauce, 1 (5 ounce, drained) can of chicken, 3 tablespoons finely diced celery, 1 teaspoon finely chopped onion, and ½ cup blue cheese. Mix well and scoop mixture into egg halves.

 

Charcuterie board

Charcuterie boards are a rustic, culinary art form that involves very little preparation. This elegant arrangement of artisan meats, cheeses, spreads and breads will impress any “foodie” guest. The “do-it- yourself” appetizer is an interactive way for guest to pair their own meat and cheeses while tasting different varieties of flavors and combinations.

Basic tips for assembling a charcuterie board:

Narrow down your favorite meats and cheeses. Select a variety of mild, medium and bold flavors.

Choose a combination of firm and soft cheeses. These may range from parmesan to creamy brie. Don’t be afraid to try smoked, aged cheese like gouda or cheddar. Try crumbly cheeses, too—goat cheese and gorgonzola are great options!

Select your meats. Try using cured meats like salami, soppressata, prosciutto, pancetta and chorizo. Remember to ask your butcher to slice the meat to cut back on prep time. Thinly sliced meats go a long way and are easier for guests to eat.

Select a variety of breads and crackers. Slice French bread baguettes on an angle, brush with olive oil and cook until crisp. Warm flat breads are a great way to add a chewy bite to all flavor combinations. Poppy seed and multigrain crackers also pair wonderfully!

Add those accompaniments! Adding jams/preservatives (apricot, fig, raspberry), peppadews (sweet piquanté pepper), grapes, olives, honey, and assorted nuts or savory spreads such has whole grain mustard or hummus will round out your beautiful charcuterie board. Don’t forget to add seasonal fruit like pears and apples to balance the sweet and salty.

To learn more about Messiah College Dining, go here.