Favorite party food this season?

[Anonymous]

Anonymous wrote:Same as always -- I make all kinds of fancy apps, and the deviled eggs go first.

I love deviled eggs. But they are such a pain to peel AND mine don’t even peel well so they look gross. How do you all handle this?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Same as always -- I make all kinds of fancy apps, and the deviled eggs go first.

I love deviled eggs. But they are such a pain to peel AND mine don’t even peel well so they look gross. How do you all handle this? [/quote


Boil water
Add eggs
Cook for 10 mins
Let eggs sit for a few mins in hot pot
Run cold water over eggs and peel

My eggs are almost always perfect

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Same as always -- I make all kinds of fancy apps, and the deviled eggs go first.

I love deviled eggs. But they are such a pain to peel AND mine don’t even peel well so they look gross. How do you all handle this? [/quote


Boil water
Add eggs
Cook for 10 mins
Let eggs sit for a few mins in hot pot
Run cold water over eggs and peel

My eggs are almost always perfect

Eggs peel better if they're not very fresh when boiled. So if you get farmer's market eggs that are very fresh, keep them at least a few weeks in the fridge first.

I also start them in cold water, cook until it just starts to boil, and then turn the heat off with a lid on the pan, about 10-13 minutes in the hot water depending on the size of eggs, to and then plunge into ice water.

[Anonymous]

https://smittenkitchen.com/2019/12/unstuffed-mushroom-casserole/

served it quartered as a side dish for thanksgiving side and everyone said it was the best side of the night

then I chopped it up tiny and served it as a dip for NYE

both times I added 1 lb hot italian sausage and liberally measured the cheeses.

[Anonymous]

Mini pigs in a blanket
Sushi platter
Mini crab cakes (Phillips from Costco)
Spanikopita
Inari sushi pockets

[Anonymous]

Anonymous wrote:

Anonymous wrote:Same as always -- I make all kinds of fancy apps, and the deviled eggs go first.

I love deviled eggs. But they are such a pain to peel AND mine don’t even peel well so they look gross. How do you all handle this?

If you make them in the instant pot they peel much better!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Same as always -- I make all kinds of fancy apps, and the deviled eggs go first.

I love deviled eggs. But they are such a pain to peel AND mine don’t even peel well so they look gross. How do you all handle this?

If you make them in the instant pot they peel much better!

This! Instant pot makes them so much easier to peel.

If you don't have an IP, boil them the normal way. When you take them out of the boiling water, tap them gently to start breaking up the shell, then soak them in ice water until cold. The water will creep under the shell and start to separate it from the egg white. Then, take a spoon, and slide it under the shell and around the egg. Shell should slip right off after that.

[Anonymous]

Anonymous wrote:My friend has a holiday party every year and makes these mini arancini that are to die for! So good.

I wish I knew her recipe. I've made them several times with different recipes and they were bland.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Same as always -- I make all kinds of fancy apps, and the deviled eggs go first.

I love deviled eggs. But they are such a pain to peel AND mine don’t even peel well so they look gross. How do you all handle this?

If you make them in the instant pot they peel much better!

Fresh eggs are harder to peel. Also the dunk in ice water is important. I also peel mine under running cold water. I love 7 minute eggs but they dont cook long enough and I find them impossible to peel.

[Anonymous]

Beer cheese dip, hot artichoke dip are always hits.

[Anonymous]

Anonymous wrote:For me the big hit was a delicious salad on the Christmas dinner table- with perfectly massaged kale, and pomegranates and pepitas and fresh herbs and the like.

I get so sick of all of the heavy food from Thanksgiving on, this was a delightful change of pace.

Also the dulce de leche thumbprint cookies

Recipe for the cookies?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Whipped ricotta with honey and pistachios.

I had this with boursin cheese on the bottom, then honey and pistachios. I needed to step away.

The version I had at a couple of parties was boursin, fig jam, pistachios, then a little drizzle of hot honey. Delicious.

[Anonymous]

Tenderloin!!

[Anonymous]

Anonymous wrote:https://smittenkitchen.com/2019/12/unstuffed-mushroom-casserole/

served it quartered as a side dish for thanksgiving side and everyone said it was the best side of the night

then I chopped it up tiny and served it as a dip for NYE

both times I added 1 lb hot italian sausage and liberally measured the cheeses.

Need to pick up some mushrooms.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Same as always -- I make all kinds of fancy apps, and the deviled eggs go first.

I love deviled eggs. But they are such a pain to peel AND mine don’t even peel well so they look gross. How do you all handle this?

Egg cooker - peel while hot.