Holiday Favorites
From hors d'oeuvres to desserts, here are a few of our family favorites!
Holiday Avocado Deviled Eggs
INGREDIENTS
• 6 large Petaluma Egg Farm eggs
• 2 ripe avocados
• 1 tablespoon lime (or lemon) juice
• 1/2 teaspoon salt
• 1 tablespoon sour cream
• Parsley or cilantro sprigs
• Red bell pepper or tomato
INSTRUCTIONS
Cut hard boiled eggs in half, remove yolks and set aside.
In bowl, mash together avocado and two cooked egg yolks with a fork. (Save the remaining yolks for another use.)
Mix in lime juice, salt and sour cream. Optional: Stir in chopped cilantro or jalapeño chili pepper if desired.
Scoop mixture into a pipping bag with a large star pattern tip and pipe avocado mixture into each well of the hard boiled egg whites.
Top with a small sprig of fresh cilantro (or parsley) and two small pieces of tomato (or red pepper) as pictured.
Festive Mug Cakes
INGREDIENTS
• 2 1/2 tablespoons all-purpose flour
• 1 small Petaluma Egg Farm egg
• 2 1/2 tablespoons sugar
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon baking powder
• Pinch of salt
• 2 tablespoons milk
• 1 teaspoon oil (canola, veg, sunflower)
• 2 tablespoons chocolate chips
INSTRUCTIONS
Mix together flour, sugar, cocoa powder, baking powder and salt.
Add in the milk, oil, egg and chocolate chips. Whisk until smooth.
Transfer mixture to a microwave-safe mug. (Choose a mug large enough to allow your cake to rise without spilling over the edge.)
Microwave on high for 45 seconds to 1 minute or until the cake has risen and is firm to the touch. Timing is based on a 1200 watt microwave.
Top with your favorite frosting or whipped cream.
Classic Egg Nog
Skip the thickeners, artificial flavors and high fructose corn syrup used in many store-bought egg nogs, and make it fresh at home! Not only is it delicious, but you can try adding additional flavors like orange zest, vanilla or cardamom to the base recipe.
INGREDIENTS
• 6 large Petaluma Egg Farm eggs
• 1/4 cup sugar
• 4 cups whole milk, divided
• 1 teaspoon vanilla
• Cinnamon to top
INSTRUCTIONS
Blend together eggs, sugar and salt. Stir in 2 cups milk and transfer mixture to a large saucepan.
Cook over low heat, stirring gently for 15 minutes or until mixture is just thick enough to coat a metal spoon with a thin film. Do not allow to boil.
Remove from heat immediately.
Stir in remaining 2 cups milk and vanilla.
Cover and refrigerate until thoroughly chilled (we suggest overnight).
Sprinkle with cinnamon before serving.
Holiday Scramble
INGREDIENTS
• Petaluma Egg Farm eggs
• • Leftover veggies, cheese and/or meats
INSTRUCTIONS
Leftover veggies or cheeses from your appetizer trays? More ham than you know what to do with? Get creative! Use your leftovers to create a yummy, one-of-a-kind holiday egg scramble!