White Cheddar Pimento Deviled Eggs

Do you love, or even crave deviled eggs? Some quick egg math: How is it possible that we can only eat one, maybe two fried eggs, but can easily consume an entire plate of deviled eggs (one plate = roughly twelve eggs)? In one sitting? No _problem? That answer is best left up to others! All we have to say is that this recipe makes 24 halved eggs, so it ultimately serves?.?.?.? two. Enjoy!

White Cheddar Pimento Deviled Eggs
Makes 24 filled halves

Ingredients:
12 hard-boiled eggs
3/4 cup mayonnaise
2 tablespoons Dijon mustard
1 (4 oz) jar finely diced pimento peppers, drained
1/2 teaspoon Worcestershire sauce
1-1/2 cups finely grated sharp white cheddar cheese
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne

Garnishes:
Paprika
Black pepper
Chives, chopped

Directions:
1. Place the cold eggs in a large saucepan and add cold water, enough to cover the eggs by at least 1-inch.

2. Bring the water and eggs to a boil over high heat. Once the water boils, cover the eggs with a lid and remove from the heat. Let the eggs stand for 12 minutes – set the timer! (Be careful not to go over 12 minutes. It’s the extended exposure to heat that turns the yolks green.)

3. After the 12 minutes are completed, pour out the hot water and replace with cold water. As the cold water warms from the eggs, replace with more cold water. Once cooled, the eggs are ready to use, or may be refrigerated.

4. Carefully peel the eggs. Slice the eggs lengthwise, and carefully remove the yolks, placing them in a medium-sized mixing bowl.

5. Use a pastry blender or fork to quickly mash the yolks. Continue mashing the yokes with a fork until they have completely broken apart. (For ultra-smooth yolks, grate the yolks on a fine grater.)

6. Mix in the mayonnaise, Dijon mustard, pimento peppers, Worcestershire sauce, cheddar cheese, shallot, salt, sugar, garlic powder, onion powder, and cayenne into the yolks and continue to combine until evenly incorporated.

7. Pipe the filling into the egg halves with a pastry bag outfitted with a wide tip, or a plastic bag with a corner snipped away. Garnish the eggs with paprika, black pepper, and chives.

Cranberry Salsa Crostini

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.

Cranberry Salsa Crostini
Makes 2.5 cups of salsa

Salsa Ingredients:
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin

Homemade Crostini:
Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.

To Serve:
16 oz. cream cheese (two pkgs.)

Salsa Directions:
1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.

2. Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.

3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.

4. Add the remaining ingredients: lime juice, salt, sugar, and cumin.

5. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.

6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!