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As you put together appetizers and party platters for New Year's Eve
or the first day of the New Year itself, think about ways to include eggs.
They're inexpensive, versatile, a source of complete protein, and an amazing delivery system for essential amino acids, plus important vitamins and minerals. And the yolks provide Vitamin D, important for maintaining healthy bones and teeth.
One of the easiest ways to prepare eggs ahead of time is to hard-cook them. Marie Simmons, author of The Good Egg, recommends a method we use here at Oldways: Place the eggs in a saucepan large enough to hold them in a single layer, add tap water to cover by 1 inch, and cook over medium-high heat, uncovered, until the water is almost boiling.
When one or two bubbles come to the surface, remove the pan from the heat and cover. (Don't boil the eggs!) Let medium eggs sit in the hot water for 10 minutes, large eggs for 11 minutes, and extra-large eggs for 12 to 15 minutes. Then drain off the hot water, cover the eggs with cold water and ice cubes, crack each shell at the large end, and let sit in the cold water until completely cool, before peeling.
Here are three ideas for serving eggs with a Mediterranean flair this holiday weekend, or any day of the year.
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Mediterranean Stuffed Eggs 
It's easy to turn hard-cooked eggs into a special party food. Arrange them on a silver tray, on a bed of greens, or in a specially designed egg dish and watch them disappear. Guacamole, hummus, tzatziki, and baba ghanouj also make tasty fillings, mashed with the yolks.
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Mini-Frittatas
These pretty, individual, protein-packed appetizers are perfect for New Year's Eve. Use any flavor of spreadable cheese to give them a smooth, creamy topping. Look in your supermarket for a range of flavors made with vegetables and herbs. Use leftover spreadable cheese to top crackers, and garnish with smoked salmon or a thin strip of red bell pepper.
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New Year's Tortilla 
This delicious one-pan meal tastes terrific hot from the oven, but also holds its own at room temperature, as an appetizer for a holiday buffet table. Cut it as you would a pie, into thin slices, and serve with plain Greek yogurt, or yogurt flavored with a spoonful of pesto. It also makes a lovely midnight supper to enjoy after a night of merrymaking.
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Fresh Fridays is a bi-weekly celebration of Mediterranean eating and living. We hope our Friday recipes will remind you just how easy and delicious eating the Mediterranean way can be.
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 Napa, California
January 13-16, 2012
Join leading truffle cultivation experts, scientists, local artisanal growers, chefs, and special guests from the world of food and wine to celebrate and sample the winter black Perigord truffle. |
Vegetables from an
Italian Garden: Season by
Season Recipes
from the Editors
of Phaidon Press Straightforward recipes and clear organization provide plenty of inspiration for enjoying fresh vegetables.
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