We tried this a few weeks ago and ate them all before taking a picture, so I guess you could say that they came out well. I went to make them again, wanted to tweak the recipe, and also used canned beets just to be quicker and less messy.
Red Beet Eggs
In a small sauce pan combine: juice from one can of beets (if using fresh, save about 1.5C of beet cooking liquid), 1C cider vinegar, 3T sugar, cinnamon stick (optional but yummy), 6 cloves (optional but yummy). Heat to dissolve the sugar and bring out the flavors of the cloves and cinnamon, and then let cool (don't want to overcook the eggs!).
In a large jar or glass bowl (will stain plastic) add: six to eight peeled hard boiled eggs, one can of beets (or a handful of prepared and sliced fresh beets), and some thinly sliced onion or shallots (optional). Pour the prepared liquid over the eggs, beets, and onion. The liquid should cover everything, if not, add a little bit of water (not more that 1/2 cup or it will dilute flavor, add more vinegar if needed).
Let the ingredients sit in the pickling liquid for at least a day, but preferably two or three to increase saturation of flavor and color. Sprinkle a little salt on eggs when ready to eat.
Whole Wheat Bread
Confession time. I don't really like the recipe I used for this bread. It has a lot of promise, but the directions were super wrong. I ended up adding much more flour than was called for, as the original recipe just made yeasty paper mache. Anyway, it makes a killer sandwich with horseradish hummus, tomato, avocado, and munster cheese. Nonetheless, the smell of fresh baking bread is one of the best things on a cold and dreary day winter-like day.
Oh What the Heck...
|This drink evidently sponsored by Trader Joe's|
All together now!
Delicious! If I prepared this for Herman Cain I bet he couldn't keep his hands off of it (allegedly).