FOODWORTHY

This nifty device makes shelling hard-boiled eggs almost enjoyable.  That’s a compliment.   It works by slipping in between the shell and the white, making it possible to pull the entire shell off in one go.  Unfortunately, I bought it in Japan and have yet to see one in the US.  If you happen to come across one of these nifty little devices, buy, buy ,buy!

Ingredients

6 hard-boiled eggs

2 TBL mayonnaise

2 TBL sour cream

1 tsp yellow mustard

1 tsp freshly squeezed lemon juice, or more to taste

3 TBL diced celery

1/2 TBL fresh chives

1/4 tsp fresh dill

1/4 tsp salt

1/4 tsp pepper

Makes 4 sandwiches

Paired with greens, a perfect fall brunch

Ingredients

1 sheet frozen puff pastry, thawed

Custard:

3 large eggs

half & half (about 1 1/2 cups)

2 TBL fresh thyme

Pinch of nutmeg

1/2 tsp salt

1/4 tsp fresh ground pepper

Filling:

6 oz. goat cheese, chilled

2 gala apples, roughly chopped into 1 inch pieces

2 TBL olive oil, divided

1 shallot, minced

1. Preheat the oven to 425.
2. Roll puff pastry to fit a 9-inch pie plate, trim edges, and place in the refrigerator until ready to fill.
3. Whisk eggs in a 4-cup measuring cup.
4. Add half & half until you reach the 1 1/2 cup line.
5. Whisk together with thyme, nutmeg, salt and pepper.  Chill in the refrigerator until ready.
6. Cut the apples into chunks and coat with 1 tablespoon of the olive oil
7. Roast for 30 minute or until desired taste.
8. Once the apples are finished, lower the oven temperature to 375.
9. Saute the shallots for 5 minutes over medium heat (with a little butter or olive oil).
10. Combine apples, shallots, and crumbled goat cheese in the pie shell.
11. Cover with custard mixture and bake for 25-30 minutes or until the top is a golden color.