Friday, March 7, 2008

Finger Food Party

We went to a going away party for someone that Matt works with tonight and it was all about the finger food.

I made deviled eggs, mainly because Matt loves them, and because I was eager to pipe the filling into the egg half, now that I know how, and I also made a delicious, bite-size, easy dessert I found on a friend's blog.
Deviled Eggs
6 Hard Boiled Eggs*
1/4 cup mayo (I use fat free)
1 tsp yellow mustard
1tsp vinegar (white)
salt and pepper
1 tsp fresh chives, finely chopped
1 tsp fresh parsley, coarsely chopped
paprika, or fresh herbs for garnish
Cut boiled eggs in half lengthwise. Remove yolks and mash with a fork in a bowl. Add mayo, mustard, and vinegar and mix until combined. Add remaining ingredients and fill egg halves or pipe with a star tip into egg halves. Garnish with paprika or fresh herbs.

* Boiled Eggs
Place 6 eggs in a single layer on the bottom of a saucepan. Fill with cold water, 1 inch above eggs. Bring to a boil over high heat and then cover and reduce heat to a little less than a simmer for 15 minutes. Drain immediately and place in an ice bath or under cool running water. Gently tap on the countertop and roll between your palms. Then begin to peel at the large end.
If the yolk has a greenish ring around it, then you overcooked your eggs. If the yolk is bright yellow and mushy in the middle, the eggs are undercooked. A perfectly boiled egg will have a yolk that is all the same shade of yellow.
Gayle's Peanut Butter Balls
12 graham crackers, crushed
4 cups powdered sugar
2 cups peanut butter
1 1/2 cubes butter (my brother uses 2 cubes), mostly melted
Crush graham crackers in a plastic bag with a rolling pin until texture is fine. In a bowl, combine graham crackers, 2 cups powdered sugar and all of peanut butter. Add butter and remaining 2 cups powdered sugar. Form into small balls, place on cookie sheet and freeze for 30 minutes. Melt 1 bag of Ghirardelli milk chocolate chips in the microwave (30 seconds, stir, another 30 seconds), and drizzle with a spoon over balls. Freeze for 30 minutes. PB balls taste best cold. Store in fridge or freezer.