Labor Day is coming up – a holiday that commemorates the workers who have made this country great. For many people, it also heralds the end of summer and the last 3-day weekend before school starts.
So why not enjoy the last blast of summer with a great picnic and twist up your menu with some new drinks and dishes.
For some tasty ideas, start out with a refreshing drink and use up some of those last of the summer market fruits. Just crush some fruits in a pitcher with a muddler or a potato masher, add in some fresh lemonade and your favorite flavored sparkling water or prosecco.
For the food spread –set out an array of apps to make a meal of it. Try giving a sassy twist to some old favorites like my Bacon Cheddar Deviled Eggs or try something new in the dip department like a creamy white bean dip with garlic and rosemary topped with chopped up fresh summer tomatoes, served up with fresh cucumbers, and grilled pita for dipping. The possibilities are endless and delicious! -Kathy
Bacon Cheddar Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. These all-American eggs are great to serve as an app — or grab a couple for breakfast on the go.
1 dozen hard-cooked eggs (recipe follows)
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1/2 tsp. Dijon mustard (optional)
1 tsp. minced fresh garlic
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup finely grated Tillamook sharp cheddar cheese
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp. very thinly sliced green onions
Freshly ground black pepper
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.
Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix the bacon and green onion. Top each egg half with about 3/4 teaspoon of the mixture, and then sprinkle with black pepper.
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
Recipe from Kathy Casey’s D’Lish Deviled Eggs Cookbook