Yield: 30-36 servings STUFFED EGGS 6 hard-cooked eggs, peeled and halved lengthwise 2 tablespoons butter, room temperature 2 tablespoons cubed dill pickles 6 tablespoons mayonnaise 1 teaspoon lemon juice Salt, black pepper, and cayenne pepper to taste For garnish: parsley, paprika, and real bacon bits Remove yolks, place in a bowl, and mash with fork; set aside white halves.
The specially-themed Baltic menu will include dishes from across the region such as Montenegrin buckwheat and mushroom soup, Romanian style stuffed eggs, Bulgarian Imambayalda (Babaganoush, stuffed aubergine) and a selection of Polish cakes and tarts.
We travelled to a noisy, crowded bar in a working class suburb and sampled hearty dishes such as stuffed eggs and chunks of garlicky meat and then to more refined places offering sophisticated, modern versions of tapas, often drawing on influences from far beyond the island.
History, discussions of Nepalese cuisine, and introductions to each dish which offer serving tips and insights--as in a Spicy Stuffed Eggs, compared to Deviled Eggs and advised to serve at room temperature by itself--makes for a cookbook clear in instruction and approach.
The light Mississippi-style lunch prepared by caterer Kathryn Davis included shrimp salad in endive cups, stuffed eggs, Caprese salad, and asparagus bundles, all served on elegant china, including Herend "Rothschild Bird.