Take the throne and seize the realm! To celebrate the return of HBO’s magical series, Game of Thrones, I was invited to attend a watch party for its Season 4 premiere. Delicacies included “Tyrion’s Totchos” (think: Tater Tot nachos), Fire and Blood beer from Brewery Ommegang and TRAYS. OF. MEAT. There will be FEAST!
I also made Fiery “Dragon’s” Deviled Eggs, pilfered straight from the nest of Daenerys Targaryen’s dragons. ;) These dyed eggs would also be a fun to make for Easter, or any dino-themed party. To get the crackled color effect on the eggs, I simply chipped the eggshells after hard cooking the eggs – a technique similar to hard boiling – and let them sit in colored water for a few hours.
For the Game of Thrones fans, there won’t be any major spoiler alerts here about the new episode, but I did enjoy seeing the return of some of my favorite seasoned cast members (Arya! The Hound!), as well as a few new ones, including a prince who boldly tells Tyrion that the Lannisters are not the only ones who pay their debts…
Anyway, onto ye mighty recipe!
- Food coloring
Optional “Fiery” Deviled Eggs filling:
- Mayonnaise – 1/3 cup
- Dijon Mustard – 1 teaspoon
- Sriracha sauce – 2 teaspoons
- Paprika – 1 pinch for the filling; some to dust the tops of the eggs
1. Place eggs in pot of water and bring to a simmer. Once water is simmering, keep eggs in pot covered by a lid for 17 minutes. (This method is called hard cooking your eggs, which is different from hard boiling because you maintain a simmer vs. a boil. Simmering is a cooking method used often for stews; it involves bringing the water to a temperature just under boiling point. You may see small bubbles slowly float to the surface, but you shouldn’t allow your water to come to a rolling boil.)
2. Remove eggs from pot, allow them to cool and then lightly chip eggshells by tapping and rolling them on a hard surface, so they’re lightly cracked all over.
3. Use hot water from pot and pour into glasses or mugs. Stir in a few drops of food coloring. (I used 3-4 drops per glass.) Carefully drop in your cracked eggs, and make sure the water fully engulfs eggs. Place glasses or mugs into refrigerator and let them sit for a few hours. (I let my eggs sit for approximately 4 hours.)
4. Remove eggs from colored water. Your shells should be a pretty, dyed color now, too. :) And now for the slightly painful effort — shell removal. (Warning: This process takes some time and patience! I popped on the Game of Thrones Season 3 recap and watched the episode while removing my shells. The dragon sightings were very appropriate here. :)
5. Slice eggs in half, remove yolks and mix together your preferred deviled eggs filling (optional filling recipe above). Pipe filling back into eggs. (I used my new cookie press and an icing tip to pipe my filling. It worked like a charm!) Dust tops with paprika for an extra fiery effect.
Pop in a tray, bring to your party, and if appropriate, make many references to majestic winged creatures in flight! :)
This recipe was adapted from Doughmesstic.
This week, we Chicagoans experienced our second “polar vortex,” (read: temps below -25 degrees when you factor in the windchill.) And to think that it’s ONLY just the beginning of February. Needless to say, I’ve been spending lots of time indoors. Last week, I made a spicy black bean soup in my slow cooker. I also whipped up this recipe for an “instant brownie ala mug.” It’s a Hot Chocolate Brownie in a Mug thanks to the addition of a couple marshmallows and a light dusting of cocoa powder. And as if that wasn’t enough, I also mixed in some leftover peanut butter chips. This recipe makes a fast and simple brownie for one, perfect for those moments when you just want a quick sweet treat for yourself without worrying about the pressure of finishing off an entire batch!
- Melted butter – 2 tablespoons
- Water – 2 tablespoons
- Vanilla extract – 1/4 teaspoon
- Salt – a pinch
- Granulated sugar – 4 tablespoons
- Unsweetened cocoa powder – 2 tablespoons
- All-purpose flour – 4 tablespoons
- Peanut butter chips
- Unsweetened cocoa powder for garnish
1. In a mug, whisk together melted butter, water, vanilla extract and salt.
2. Stir in cocoa powder, sugar and flour, pausing to whisk in each individual ingredient before adding the next. (Optional: mix in peanut butter chips as an extra ingredient after mixing in flour.)
3. Place mug with brownie mix in microwave and heat for 90 seconds at a reduced power level. (I used power level 7 on my microwave.)
4. After 90 seconds, inspect brownie mixture in mug and continue to heat brownie in microwave in 30 second intervals at a reduced power level until mixture becomes a cake. Be careful not to overcook. Cooking times will vary based on microwave. (This takes some patience and careful observation. You’ll notice that the edges will bake first, leaving a gooey, molten center. I had to repeat this interval heating process about 3x more before it was ready to eat. I tested the cake consistency with my spoon at each interval. When finished, my cake was firm but not rock hard or completely gooey.
When your cake is at its desired consistency, place a few marshmallows on top of the brownie. Use a spoon to lightly press down on marshmallows. The residual warmth of the cake should melt the marshmallows into a spread. (If you’ve left your mug out for too long in between this process, you may need to place back into the microwave and heat for a quick 5 seconds.)
Take a pinch of unsweetened cocoa powder and sprinkle atop marshmallows as a final garnish.
Grab a spoon and DIG IN!
Recipe adapted from Food.com.