Archive for the ‘Goat Cheese Stuffed Eggs with Fresh Herbs’ Category

Broadway Dreams

April 07, 2009

Drama Queen

Lulu is being melodramatic lately, as usual. Imagine Bette Davis in feathers and you’ll get the picture. Lulu announces her presence each morning off-stage, before the coop is opened, with a piercing cackle. I think she’s complaining that I’m late with her morning breakfast tray.

As she saunters out of the coop, arranging her lush tail feathers in a high arch, she briskly sweeps past Cleo while continuing her shrill complaints. She’s aiming for the breakfast treat bowl and the other two obligingly clear a path for her. Lulu consents to sharing her food with Roxanne, no doubt because Roxanne is twice her size. But if little Cleo tries to get her share, Lulu’s sharp beak find its way into Cleo’s tender skin. You can almost see her spit the words “Stand back you little upstart!” The books all mention the pecking order of a flock. I’m convinced it’s more of a casting line-up. The hen that has the lead reigns over understudies or those in the chorus.

After breakfast, Lulu strolls the garden, continuing to mutter. Since she’s no longer hungry, is she complaining about the weather, the “no-talent” cast she’s with or the lack of an audience? Who knows; but like most divas she feels destined for greater things than this off-off-Broadway production she’s currently starring in. There are days when those of us in the production crew would gladly see her go.

While Lulu’s waiting to be discovered as a star, here is a recipe for goat cheese-topped eggs that will satisfy even the biggest drama queen at your Easter table.

Goat Cheese Stuffed Eggs with Fresh Herbs

April 07, 2009

(photo taken by Stafford Photography)

Goat Cheese Stuffed Eggs with Fresh Herbs
Print This Recipe

This recipe of mine was first featured in the April/May 2008 issue of Cooking Pleasures magazine. Goat cheese adds creaminess and a slight tang to these deviled eggs.

6 hard-cooked eggs, halved, separated
2 ounces soft goat cheese, room temperature
6 tablespoons mayonnaise (I prefer Hellmann’s)
2 teaspoons minced shallots
2 teaspoons minced fresh tarragon, chives, chervil, dill and/or basil
1/8 teaspoon salt
pinch freshly ground pepper

Mash egg yolks in a medium bowl with a pastry blender or a fork until well-crumbled. Add the cheese and continue to mash until blended. Blend in the mayonnaise until smooth. Stir in the shallots, herbs, salt and pepper.

Pipe the yolk mixture into the egg whites using a pastry bag and star tip or spoon the mixture into the whites.

Makes 12 deviled eggs