contemporary

Jane of Austin + Earl Grey Ice Cream

July 25, 2017 by Megan 2 Comments

Though I read Pride and Prejudice in high school and loved it, I haven’t explored Jane Austen beyond that. I own copies of both Persuasion and Sense and Sensibility, but have yet to crack them open! (I know, I know…) So, when I was given the opportunity to read Jane of Austin: A Novel of Sweet Tea and Sensibility through Blogging for Books, I didn’t want to pass it up. After all, it’s about tea, which I love, and it seemed like it would be a nice modern dip into another Austen classic.

Jane and her sister Celia own a successful, adorable tea shop in San Francisco. But after being forced out, they head to their cousins in Texas with their younger sister Margot in tow, hoping to start afresh and recreate their tea shop magic there. Of course, Texas brings new men and intrigue, triumphs and defeats. I can’t compare it to the original, but I recognized a lot of Austen-style plot points, and of course, the sisterly bond can’t be missed. It was a breezy, enjoyable read, perfect for summer.

Probably the best of all was that this is the novel that finally led me to ice cream, completely unexpectedly. It was sheer inspiration! Definitive proof I shouldn’t try to force it, and excellent news that I can officially-officially forever be done with The Country of Ice Cream Star. Though the book included several recipes throughout, none of them were exactly what I was looking for. I really thought a tea-based dessert would be lovely, and given the heat of the summer, I settled on Earl Grey Ice Cream.

First, I combined the whole milk, half and half and sugar in a medium saucepan. Once that seemed heated through - but wasn’t boiling, I added my 6 Earl Grey tea bags and allowed them to steep for 20 minutes with the cover on. I stirred it approximately every 7 minutes, though you may not need to be that precise.

I removed the tea bags and turned the heat up again. In a small bowl, I whisked together 5 egg yolks and vanilla extract. When the milk mixture was warmed, I took 2 Tablespoons and added it to the eggs, whisking constantly. After about 10 seconds, I added another 2 Tablespoons, whisked and repeated. After the ratios were roughly equal (or four times), I added the milk mixture into the eggs and whisked until it was all combined.

Then, I returned the mixture to the saucepan, cooking it over medium heat, while stirring constantly. I was slightly terrified it would burn, but with constant vigilance (and scraping the bottom and the sides), it all worked out. Once it thickened somewhat - and could coat the back of a wooden spoon - I poured it into a large, wide bowl through a fine strainer. I set the bowl in the fridge to cool, uncovered.

After it had sat for a little while and was no longer steaming, I added plastic wrap. It might not be necessary, but I didn’t want to create condensation.

This was the first time I got to use the ice cream maker attachment for my KitchenAid mixer - woo hoo! The directions require you to have it freeze for at least 15 hours beforehand, which I maybe should have read prior to letting my custard mixture chill for 8 hours. Good to know for next time!

Once the ice cream bowl was frozen enough, I set to work. (You should follow your own ice cream maker’s instructions from this point forward.) I turned the mixer to Stir and began adding the custard-y liquid to the bowl, which was a little more complicated than I would’ve liked, but luckily, spilling was minimal.

The whole process after that was very easy. I let it Stir and work itself into ice cream over the next 30 minutes, only checking in on it out of curiosity and for pictures.

Once it was finished, I scraped the ice cream into my insulated ice cream container and allowed it to freeze for another 2 hours. (Seriously, ice cream making is not for the impatient… If you want ice cream in a hurry, run to the store instead.)

It looked pretty good coming out of the freezer after (almost) two hours (if I’m being honest), but my patience was undergoing a major test, and after two days in the making, I was ready to dig in!

I took two scoops and couldn’t be more excited to give it a taste. It’s definitely tea-flavored, so if you’re not a fan, this probably isn’t for you. But I loved it! The ice cream did my favorite tea justice, and I think Jane Woodward would be proud.

Earl Grey Ice Cream

Servings: 3-5
Time: 6 hours, 20 minutes (mostly inactive)
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Ingredients

1 cup whole milk
2 cups half and half
¾ cup sugar
6 Earl Grey tea bags
5 egg yolks
1 tsp. vanilla extract

Directions

In a small saucepan, warm the milk, half and half, and sugar over medium-heat, stirring occasionally. Once the milk is steaming (but not boiling), remove pan from heat. Place the tea bags into the pan, cover and steep at room temperature for 15-20 minutes, stirring occasionally. Remove tea bags, then return to medium heat.
Meanwhile, in a separate bowl, whisk together the egg yolks and vanilla until frothy. Once the milk mixture is rewarmed, add 2 TBSP of the hot milk mixture to the eggs, and quickly whisk in until combined. Repeat 2-3 more times with more of the milk mixture, then gradually pour in the remainder of the milk mixture into the egg yolks and whisk quickly until combined.
Return the new milk/egg mixture to the saucepan, and cook over medium heat, stirring and scraping the bottom of the pan constantly until the mixture thickens to a custard and coats the back of a wooden spoon.
Immediately strain through a fine-mesh strainer, and then refrigerate until completely cooled (at least 6-8 hours).
Freeze with an ice cream maker according to manufacturer’s instructions.

From: Gimme Some Oven

I prefer Twinings Earl Grey flavor, but feel free to use whichever brand of tea you like best. If you’re unable to make the ice cream within 6-8 hours of refrigerating the custard, it will last for up to 2 days. Be sure to keep it tightly covered.

I received this book from the Blogging for Books program in exchange for this review. This post contains affiliate links. Full disclosure here.

This Is How It Always Is + Simple Orange Salmon

July 22, 2017 by Megan 4 Comments

Often, I read a book that has been the talk of the town (so to speak), a book that everyone loves, a must-read, and I’m so excited to dig into it, convinced I will feel the same way, and then I’m disappointed. I’m sure I’ve written in the past about tempering my own expectations, though I know I’m guilty of it too - if I love a book, I can’t recommend it enough. I’ll talk about it constantly and push it on unsuspecting friends. I don’t think Laurie Frankel’s novel This Is How It Always Is falls into the disappointing category, but I think I might have liked it more had I stumbled upon it on my own - and not read it so closely behind the real life saga of a similar family in Becoming Nicole.

That being said, it’s an important novel - tackling controversial issues head on, causing you to examine how you feel and why you feel that way, but doing so in a relatable, enjoyable story - and I liked it for those reasons. The story centers around Claude, the youngest brother in an accepting, open-minded family of five boys. He wants to be a girl when he grows up - inside he feels more like Poppy than like Claude. Though Poppy’s family is fully supportive, the sacrifices they must make to keep this secret affects each of them in unique ways.

After four boys, Poppy’s mom desperately wanted a girl. On the day Claude was conceived, Rosie went through a complicated ritual concocted of random wives’ tales and legends, doing everything in her power to have a baby girl. Claude was born. I’m not entirely sure the result was what she had in mind, but ultimately, Poppy was also born, and their family was complete.

As part of her ritual, Rosie made salmon for her and her husband’s lunch, served alongside chocolate chip cookies. I decided to make the salmon as well, though without the cookies for dessert, and in honor of the orange peel on the cover, incorporate the fruit into the recipe as well.

To start, I patted my two salmon fillets dry on both sides and seasoned them with fresh ground black pepper and salt.

I heated some olive oil in a medium skillet and laid the fillets skin side down to begin cooking. After about 5-7 minutes, I flipped the fillets and added half an orange to the pan to grill alongside the fish.

The salmon cooked for another 4 or so minutes, until it was opaque throughout. I plated it with some sautéed zucchini and a wedge (or two) of orange. We squeezed the orange over the salmon just before eating.

Simple Orange Salmon

Servings: 2
Time: 15 minutes
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Ingredients

- 2 salmon fillets with skin, 4 to 6 oz each - 1 orange, halved - salt and freshly ground black pepper - olive oil

Directions

Pat salmon fillets dry with a paper towel. Season each side generously with salt and freshly ground black pepper.
Add 2-3 turns of olive oil to a medium or large skillet (depending on size of salmon fillets) and allow to heat through. Add salmon, skin side down. Cook for 5-7 minutes, until skin is a nice golden brown.
Flip fillets and add orange half to skillet. Allow salmon to cook for an additional 3-5 minutes, until fish is opaque throughout. Watch orange and remove when it begins to char.
Serve salmon immediately with orange wedges. Squeeze orange over fish before eating.

This post contains affiliate links. Full disclosure here.

The Sisters Chase + Powdered Donuts

July 15, 2017 by Megan 2 Comments

I’m a sucker for stories about sisters. I love the relationship between Elizabeth and Jane in Pride and Prejudice. Little Women is, of course, sister-centric and wonderful. I’ve never read the book, but whenever I watch In Her Shoes, I cry. So, it will come as no surprise that for my June BOTM I chose The Sisters Chase by Sarah Healy. I probably would’ve chosen it on the name alone, but it had the added benefit of coming highly recommended in my online book group as well.

Mary and Hannah Chase grow up in a small beach motel owned by their mother, Diane. When a car accident leaves the sisters on their own, eighteen-year-old Mary becomes Hannah’s guardian and takes it upon herself to do anything in her power to protect her. While Mary is at ease living a life in flux as they travel the country, Hannah aches for a real home where she can attend school and make friends. All Mary wants is for Hannah to be happy, but giving in may mean exposing a long-kept secret and risking an unbearable loss.

As an older sister, I definitely related to Mary and her willingness to do anything for her little sister, even if it seemed to be to her own detriment. Healy’s pacing and familiarity with the characters - they felt so real - resulted in a well-crafted story that wasn’t at all what I predicted. When I finished, it had me wanting to go back for a re-read.

Instead, I made some powdered donuts, like those the sisters’ mother piled high on a plate each morning for the motel’s guests. I wanted to bake them, since it’s less messy and somewhat healthier, so it gave me the perfect opportunity to use the donut pans I’ve had since two Christmases ago (thanks to my new sister-in-law, Kelly!).

The last time I made donuts was in middle school home ec class, and I remember being freaked out by splattering oil and the cleanup being such a process. This was MUCH easier. So much so that I may start making donuts more often.

First, I mixed the dry ingredients together - flour, sugar, baking powder and salt. In a separate bowl, a combined the egg, milk, vanilla extract and melted butter. I added these to the dry ingredients and mixed together.

Then, using a spoon, I added the batter into my greased donut pans, filling them about halfway.

I popped them into a 425-degree F oven and let them bake for 12 minutes. I let them cool in the pan for about 10 minutes.

Then, I dropped them into a paper grocery bag two at a time with some powdered sugar and shook and shook until they were well coated. Honestly, this happened really quickly (a few shakes at most). It was the most fun part of donut-making by far.

Everyone at work loved them, and I can’t wait to try new and different flavors. I always love when a book leads me a recipe I can use over and over again Hope you enjoy!

Baked Powdered Sugar Donuts

Servings: 10
Time: 25 minutes
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Ingredients

1¼ cups cake flour (see notes)
¾ cup granulated sugar
1¼ tsp baking powder
¼ tsp salt
1 large egg
¼ cup milk
1 tsp vanilla extract
3 Tbsp unsalted butter, melted
3 Tbsp heavy cream
1 cup powdered sugar, for coating baked doughnuts

Directions

Preheat oven to 425°F. Lightly grease doughnut pan; set aside.
In a medium bowl, add all of the dry ingredients (cake flour, granulated sugar, baking powder and salt). Stir until well mixed.
In a separate bowl, whisk together the egg, milk, vanilla extract, melted butter and heavy cream.
Add the liquid ingredients to the dry ingredients; stir until just mixed.
Spoon or pipe the batter into the greased doughnut pan. (Tip: Fill each doughnut circle about half full of batter.)
Bake at 425°F for 12-14 minutes, or until doughnuts begin to turn golden brown on the edges.
Let doughnuts cool in the pan.
Place powdered sugar in paper bag. Once doughnuts have cooled, shake doughnuts (one at a time) in the bag with the powdered sugar until well coated. Tap off any excess powdered sugar. Repeat with remaining doughnuts. Serve immediately. (Note: If you plan on serving these doughnuts later, store them uncoated in an airtight container. Shake them in powdered sugar just before serving.)

From: Spiced Blog

If you don’t have cake flour, which I didn’t, and don’t want to buy some just for this recipe, it’s easy to make your own with all-purpose flour. For each cup of flour you need, take 1 cup of all-purpose flour, remove 2 TBSP and replace with 2 TBSP of cornstarch. Mix well to ensure it’s combined. I used 1½ cups flour with 3 TBSP for this recipe (and discarded the remaining ¼ cup).

This post contains affiliate links. Full disclosure here.

All Grown Up + Grown-Up Ramen

June 6, 2017 by Megan 1 Comment

There was a time before my blog, and before I became obsessed with Goodreads, that I kept track of what I read with a Google spreadsheet. It was pretty simple - title, author, notes, date finished and a Y/N column for whether or not I’d recommend it. That spreadsheet is my only memory of the last time I read a Jami Attenberg novel and my succinct reaction was “the ending was predictable; I cared about exactly zero of the characters.” Four years later, with her novel All Grown Up, I found myself having deja vu.

Andrea is a thirty-nine-year-old single woman without children. She wanted to be an artist, but instead finds herself in an unfulfilling career so she can pay the rent. In New York City, that’s not remarkably unusual. What is remarkably unusual about Andrea is that she refuses to grow up, and the people around her think that’s perfectly alright.

I didn’t find it predictable, though perhaps I should have - a 40-year-old woman who still acts like someone fresh out of college can’t be expected to grow up at that late stage - but I didn’t care about any of the characters. In the end, I found Andrea’s life and the novel on the whole quite sad, but on the plus side, Attenberg’s writing was lovely and made the less than 200 pages easy to get through.

In a transformation like the one I hoped Andrea would have, I turned a college classic into something a bit more put-together, a posh NYC favorite - Grown-up Ramen Noodles. I found a recipe from Fork Knife Swoon to go off of and set to work.

To start, I began cooking a chicken breast seasoned with salt and pepper in a skillet with olive oil. Once the rounded side was browned - about 7 minutes - I flipped it over and cooked the other side for another 5 minutes or so. I transferred it to a small foil-lined baking sheet and placed it in my preheated 375-degree oven to finish cooking.

While the chicken was cooking, I began my broth and set the water for my eggs to boil. In a medium saucepan, I heated some toasted sesame oil before adding minced garlic and ginger. I allowed those to cook for a few minutes until fragrant. Then, I added the soy sauce and rice cooking wine, stirring to combine. After another minute, I added the chicken broth, covered the pan and brought it all to a boil.

Once boiling, I turned down the heat and allowed it to simmer for 5 minutes. I added the dried mushrooms and let the broth continue to simmer. Meanwhile, I removed the chicken from the oven and set it aside. I also added the two eggs to the separate pan of boiling water and set a timer for 7 minutes.

I used this time to prep my scallions and seaweed, and once the chicken had rested, I cut it into slices.

After 10 minutes, I removed the mushrooms and placed them in the waiting bowls. (If I had sliced them, I would’ve done so here. If I was making this again, I would slice the mushrooms into more bite-size pieces, as noted in the recipe below.) I also placed the eggs into an ice bath so they could cool before peeling.

I added the dried ramen noodles into the prepared ramen broth, discarding the flavoring packets that come with the noodles. (College memories!) You could cook the noodles in plain boiling water instead, but I have always preferred to make them in the broth/flavoring to impart some of that flavor on the noodles.

Once the noodles are ready, carefully place them in each bowl and top with the broth. Carefully peel each egg, slice in half and place in the bowls on top of the noodles and mushrooms. Add the sliced chicken, scallions and seaweed. Serve and enjoy!

Grown-Up Chicken Ramen

Servings: 2
Time: 1 hour
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Ingredients

1 large boneless, skinless chicken breast
kosher salt and freshly-ground black pepper, to season
1 TBS unsalted butter, or olive oil
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 TBS low-sodium soy sauce
2 TBS rice cooking wine
4 cups chicken stock or broth
½ - 1 oz dried shitake mushrooms
1-2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 (3 oz) packs dried ramen noodles
optional: roasted seaweed snacks, in ribbons, for serving

Directions

Cook the chicken: Preheat the oven to 375 degrees F. Season the chicken generously with salt and pepper. Melt the butter (or heat olive oil) in an oven-safe skillet over medium heat. Add the chicken breast, round side down, and cook until golden brown and it releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.

Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. (If you don’t have an oven-safe skillet, you may transfer the chicken to a small baking sheet lined with foil.) Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

Make the ramen broth: Heat the sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and rice wine, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Otherwise, take the mushrooms out of the broth using tongs, and carefully, slice them into thick bite-size slices on a cutting board. (For particularly large mushrooms, you may cut them in half before slicing.) Place in bowls for serving.

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

Assemble the ramen bowls: Meanwhile, chop the scallions and slice the seaweed snacks into ribbons (if using). Slice the chicken into thin pieces. Set aside. When the eggs are in the ice bath, add the ramen noodles to the broth. Cook for approximately 3 minutes, until soft, then divide the noodles into two large bowls, next to the mushrooms. Add the ramen broth, dividing evenly. Top each bowl with half of the sliced chicken breast, a soft boiled egg each, fresh scallions and the seaweed. Serve immediately.

Adapted from: Fork Knife Swoon

To save some time, or if you’re making this on a warm day like I was, substitute pre-made rotisserie chicken.

This post contains affiliate links. Full disclosure here.

Truly Madly Deeply + Grilled Shrimp and Corn

May 25, 2017 by Megan 2 Comments

“It all began at a barbecue.” And so Liane Moriarty’s latest novel begins. It seemed innocent enough, but with a title like Truly Madly Guilty, I knew it wouldn’t stay that way for long. I have been a fan of Moriarty’s ever since I read her best-seller Big Little Lies in 2015. With the HBO series adaptation recently wrapping up, I was excited for more when my hold finally came through at the library.

For those of you who have seen or read Big Little Lies, the setup is similar. It becomes quickly apparent that something bad has happened, but it’s less clear who it happened to and what exactly it is. Over the course of a slow, every-other-chapter build, the consequences of a normal, spur-of-the-moment backyard barbeque become all too real.

I would consider some of Moriarty’s other novels to be quick-paced beach reads, despite her ability to sneak tough, sometimes dark subjects into an otherwise light, reality TV-style wrapper. Though the title Truly Madly Guilty definitely screams “get out your sunnies!” I didn’t get the same vibe this time.

The plot moved too slowly for me, and it’s real strength was in its character building. The relationships were messy and complicated in a way that felt authentic because it wasn’t over-the-top. By the end of the novel, I definitely appreciated its subtlety though it wasn’t what I expected going in.

But, since it all started with a barbecue, I used that as my recipe inspiration. And, since it took place in Australia, I couldn’t resist making (get your Aussie accent ready!) shrimp on the barbie. I was also mostly just excited to have an excuse to use our new grill on the deck.

I found a simple recipe for Lemon Garlic Shrimp Kabobs from one of my faves Damn Delicious, and even though she bakes hers in the oven, I was easily able to adapt it to a grill. Alongside Grilled “Crack Corn,” this could easily impress at your next outdoor get-together! The best part about both of these recipes is that they don’t require a lot prep and they grill up in under 15 minutes.

To start, I shucked my corn and speared my shrimp and lemons onto the skewers. (I used metal, but if you’re using bamboo or wooden skewers, make sure you soak them first.) I chose to do a lemon slice on each end and 4-5 shrimp in the middle, but you can mix it up however you think it works best.

Then, Scott put the corn on the grill, since it took slightly longer than the shrimp, while I made the sauce for the corn and the shrimp.

To make sauce for the corn, I simply combined already melted butter with brown sugar, cayenne pepper, salt and black pepper. I whisked it up really well and brought it outside to the grill. Scott began basting the corn and put the shrimp on.

Back in the kitchen, I made the sauce/glaze for the shrimp skewers. In a small saucepan, I melted some butter. To that, I added lemon juice, minced garlic and dried basil, oregano and thyme. I also seasoned it with salt and pepper - I used a generous pinch and a turn or two of freshly ground black pepper. After a couple of minutes, it was fragrant and ready.

We allowed the corn to cook while the shrimp finished up, even though it was basically finished - a little extra color never hurt anyone. Be sure your shrimp is fully cooked through, but be careful not to overcook it as it can be tough and chewy. The shrimp should be a nice pink color.

Both recipes were really delicious and really easy. Perfect for entertaining a small group, or a relaxing summer evening outside. I hope everyone has a safe, sunny Memorial Day weekend! See you next week!

Lemon Garlic Shrimp Kabobs

Servings: 6
Time: 20 minutes
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Ingredients

1½ pounds medium shrimp, peeled and deveined
2-4 lemons, thinly sliced and halved
kosher salt and freshly ground black pepper, to taste
¼ cup unsalted butter, melted
¼ cup freshly squeezed lemon juice
4 cloves garlic, minced
½ tsp dried oregano
½ tsp dried thyme
½ tsp dried basil
2 TBS chopped fresh parsley leaves

Directions

Thread shrimp and lemon halves onto skewers. In a medium saucepan, over medium high heat, melt butter. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste. (If you have a side burner on your grill, you can do this while the shrimp cooks.)
Preheat grill to medium-high heat. Oil grates and add shrimp.
Grill each side for about 3-4 minutes on each side, until cooked through.
Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.

From: Damn Delicious

Crack Corn

Servings: 6
Time: 15 minutes
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Ingredients

6 ears corn, husked
3 TBS brown sugar
1 tsp cayenne pepper
salt
freshly ground black pepper
¼ cup melted butter
lime wedges, for squeezing

Directions

Heat grill to high. Oil grates and add corn. Grill for 5 minutes, turning occasionally.
Meanwhile, in a small bowl, add brown sugar, cayenne pepper, salt, pepper and melted butter. Whisk together until combined.
Baste corn, while grilling, until totally slathered in crack sauce. Grill until charred and tender, approximately 5 minutes more.
Squeeze with lime and serve.

From: Delish.com

Perfect Little World + Pickled Deviled Eggs

April 13, 2017 by Megan 2 Comments

My latest Book of the Month selection explored the concept of a utopian society - a nice change of pace from the other books I’ve been reading lately. In Perfect Little World, Isabelle is a teenage mother without the father in the picture or the support of her own family. Lucky for her, Dr. Preston Grind is currently casting for his new experiment in childrearing - The Infinite Family Project.

Designed as a utopia for raising children, The Infinite Family Project brings together 10 children and 19 parents. They live in a housing compound among the best experts in child development and raise the children together as one carefully-chosen extended family.

As the only single mother in the project, Izzy has a few obstacles to overcome, but she eventually finds her place among the other parents. She becomes an apprentice to the hired cook, learning new skills and taking pride in her work. When a magazine comes to do a profile on them, she impresses even herself with pickled deviled eggs topped with candied bacon.

To the reporter and photographer, the experiment may not seem as cultish as they had originally thought. But, as with any family, things aren’t always what they seem to an outsider, and over the course of 10 years, the perfection Dr. Grind was seeking starts to show some cracks.

Obviously, I seized on the opportunity to make my own pickled eggs and candied bacon and turn them into the masterpiece that Izzy served during the visit from the magazine. With Easter just around the corner, it seemed like a perfect fit. First, I learned how to pickle eggs with beet juice and how to candy bacon, but then I was ready to dive in!

Pickling eggs is pretty easy, and it’s a great way to make the deviled eggs look more festive. For wary picky eaters, it didn’t alter the taste all that much in this application, but added a bit of tang. Overall, it just made them better.

I took my peeled, hard-boiled eggs and added them to a large jar. (If you don’t have a jar, another container will work, but glass is preferred.) To that, I added my pickling liquid - beet juice, vinegar, salt and water boiled together - and let the whole thing sit overnight in my fridge.

The next day, I started with my candied bacon, since cooking it low and slow as suggested took a while and could be done while I otherwise prepped the deviled eggs. I recommend following the link in the notes section of the recipe and only making one or two slices total, if you’re making a dozen deviled eggs.

While the bacon cooked, I began working on the eggs. First, I cut them in half and arranged them on a plate.

I scooped out the yolks and put them in a small bowl. To that, I added the mayo, vinegar and mustard. I stirred those together with a fork until most of the lumps were gone - this is especially important if you're going the piping route. Then I added a generous sprinkle of seasoned salt and a bit of freshly ground black pepper.

I used a piping bag in an effort to make the eggs look a bit more elegant, but feel free to use a spoon if you’re not trying to impress anyone. (That’s what I usually do.) Once the egg whites were filled, I added the finished candied bacon, which I cut into about half-inch sections.

Combined, the flavors complemented each other very well. The vinegar from the pickling helped to cut the richness of the deviled eggs and the candied bacon added an element of crunch and some sweetness to balance the tart. These lovely purple eggs will be a great addition to any Easter celebration or even a picnic as the weather warms up. Enjoy!

Pickled Deviled Eggs with Candied Bacon

Servings: 12
Time: 30-45 minutes, plus pickling overnight
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Ingredients

6 hard-boiled eggs
1 15-oz can sliced beets with liquid
½ cup white vinegar
½ cup granulated sugar
½ cup water
½ cup mayonnaise
1 tsp yellow mustard
¾ teaspoon white vinegar
pinch of Lawry’s seasoned salt, or to taste
freshly ground black pepper, to taste
candied bacon as garnish, optional (see notes)

Directions

Hard boil your eggs according to your preference or favorite recipe. (My method in notes.) Peel and place in a large jar.
To make the pickling liquid, combine beets, vinegar, water and sugar in a sauce pan. Bring to a boil, stirring until sugar is fully dissolved. Pour over the eggs. (I left out the majority of the beets because I didn’t have a lot of room in my container.)
Make sure the jar/container is covered or sealed and then place in the fridge overnight.
Slice pickled eggs in half lengthwise. Remove yolks and put into a small bowl. Place egg whites cut side up on a serving platter or tray.
In bowl with yolks, add mayonnaise, mustard and vinegar. Mix until well-combined and not lumpy. Add seasoned salt and pepper to taste.
Using a spoon or a piping bag and tip, fill the egg whites with the deviled egg mixture until finished.
If using candied bacon, garnish with about half-inch slices on top.

Adapted from: Pinch My Salt’s deviled eggs and Sweet Little Bluebird’s pickled eggs

I made the hard-boiled eggs by placing them in a saucepan and filling with cold water until the eggs were covered by about an inch. Bring water to a boil and then immediately remove from heat. Cover and let sit for 12 minutes. Remove from the water and use a cold water rinse or ice water bath until eggs are cool.

If you choose to garnish with candied bacon, you really only need 1-2 slices per dozen deviled eggs. This link has a good explanation along with step-by-step photos. I recommend about 2-3 tablespoons of brown sugar for 1-2 slices. Use your best judgment.