Saturday, January 29, 2011

Scottish Eggs


1 lb. Jimmy Dean Sage Sausage (in tube)
9 hard-boiled eggs (bring to boil and let simmer for 10 minutes, peel immediately)
1/2 c. all purpose flour
2 eggs, beaten
1/2 c. panko bread crumbs
Salt & Pepper to taste
Oil for frying. (I used Smart Balance oil)


- Boil eggs, peel and set aside.
- Slice sausage into 9 equal portions.
- Place flour on a plate, seasoned with salt and pepper.
- Place bread crumbs on a plate, seasoned with salt and pepper.
- Beat eggs in a small bowl.

Set up each dish in assembly line fashion in this order: sausage, flour, hard-boiled eggs, beaten eggs, bread crumbs.

Take one slice of sausage and place in flour. Lightly dusting both sides to make handling easy. Kneed and flatten in round circle with hands. Once it's large enough, roll HB egg in flour, then wrap sausage around egg. Completely seal all around, then dip in beaten egg mixture being sure to cover the entire egg. Lift with a spoon and place in bread crumbs. Roll egg around until completely covered. Set aside. Continue this process until all eggs are ready.

Place oil in deep pan on stove and heat until it reaches 350 F. Be sure not to let the oil get too hot - it can catch fire over 400 F. Or use a small fryer. Place three eggs in pot at a time and fry for 6 minutes, being sure the eggs are completely immersed. If you are pan frying with less oil, you'll need to fry 4 minutes on each side browning evenly on all sides.

Remove from oil and drain on paper-towel lined baking sheet. Serve warm or chill to serve cold on a fresh bed of Watercress greens. You can serve them sliced in half or in wedges. They are amazing!!!

Posted by Debi

Tuesday, January 4, 2011


Twelfth Night, the eve of January 5, is in English folk custom the end of Christmas merrymaking and in ancient Celtic tradition the end of the 12-day winter solstice celebration.

On this night, it was customary for the assembled company to toast one another from the wassail bowl. In Old English, wassail means “Be in good health,” but the term also was applied to the drink itself (usually spiced ale).

Here is a recipe I received from The Old Farmer's Almanac:

Yield: about 1-1/2 gallons

* 1 gallon apple cider
* 2 cups orange juice
* 8 sticks cinnamon
* 10 to 12 whole cloves
* 2 to 3 whole star anise pods
* 1 tablespoon allspice berries
* 1 lemon, quartered
* 2 oranges, sliced
* 1 cup sugar
* 1 gallon white wine
* 2 cups rum

In a large stockpot over low heat, combine cider, juice, spices, fruit, and sugar and simmer 1-1/2 to 2 hours. Remove from heat. Strain and discard solids and return liquid to pot. Add wine and rum and return to heat to warm through. Ladle into mugs and serve immediately.

Posted by Debi