I apologize for the bad pun today…I couldn’t help it. There’s this new book out called The Pun Also Rises and the author, a champion punster named John Pollack, was on NPR talking about the antics of wordplay (which has to be the very definition of an NPR segment, a guy chatting about the history of punning) and ever since I’ve been thinking in puns…albeit bad ones.
Anyways, I wanted to post a photo and recipe today from my good friend Maya, who loves food and eating as much as I do (she was with me on the day that Leslie and I discovered the true 30 Rock sandwich!). And some of you may recall the post I did awhile back about her husband’s amazing homemade pickles.
Now my favorite Brooklyn-based fam has taken picking to a whole new level with these gorgeous magenta-tinted eggs. I can’t wait to make them. They’d be perfect for a Mother’s Day lunch, don’t you think?
And there must be something in the zeitgeist with beet pickled eggs because Ruth Reichl (former Gourmet editor in chief) posted this recipe for beet-pickled deviled eggs on her own bloggy.
Here’s Maya’s very own family recipe if you want to give this a whirl! And gotta good food pun? Then send it along–I need to improve my material.
Recipe for Pink Deviled Eggs from Maya
My grandmother who was of Penna Dutch stock made these at Easter. I think the recipe is Penna Dutch.
Cut off beet greens but leave about 1/4 inch of stalk, that way they won’t “bleed” all over.
Scrub beets (you want to get off as much dirt and sand as possible)
Cover with water and bring to a boil. Keep pot covered because you want to conserve as much liquid as possible for pickling. Check after 5 min. If you can slide tip of sharp knife without much resistance thru to center they’re done. Keep boiling until you can do this. Takes 20-30 min depending in size of beets.
Once done remove beets with spoon and let cool. Save the water they were boiled in, this the liquid you’ll use for pickling. Keep it in the pot because you are going to boil sugar and vinegar in there later on.
3 cups beet liquid
1 cup vinegar (white or cider)
1/2 cup sugar (my mom prefers brown sugar)
Boil the vinegar and sugar in beet liquid just until sugar dissolved. Let cool though a little warmth helps color to set. Submerge whole peeled hard boiled eggs and sliced beets in liquid to cover, then refrigerate 3-4 days.
Serve sliced in half.