We whipped up a buffet of seasonal treats to fuel the doers at our Spring Stitches event. Bright ingredients embraced the spirit of the season and, best of all, everything could be eaten without cutlery! Try some of these fork-free dishes for your next party and let the compliments roll in.
Garlicky Deviled Eggs
These garlicky lil’ devils are a fun twist on a classic. We topped ours with bacon because why not?
1 dozen hard boiled eggs
2 tablespoons dijon mustard
⅓ cup mayonnaise
1 tsp garlic powder
2 tablespoons pickle juice
Salt and pepper
chives and bacon to garnish (you choose!)
Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, pickle juice, garlic powder, and paprika and mix until smooth.
Fill each egg white half with equal amounts of yolk mixture.
Garnish each egg with a sprinkling of paprika, chives, and/or bacon.
Sugar Snap Pea-Feta-Mint Hand Salads
Hand salad? Yep, it’s a thing. We were determined to have a no forks feast, but we were momentarily stumped when it came to salad...hand salad to the rescue! We’ve seen this dish with every green from romaine to butter lettuce, but to keep things classy we went with endive.
1 pound snap peas
5 sprigs mint
Juice of 1 lemon
¼ teaspoon cracked black pepper and salt
1 teaspoon grainy mustard
Splash of champagne vinegar
3 tablespoons olive oil
8 oz crumbled Greek feta
Bring a large pot of salted water to a boil.
Add snap peas and cook for 45 seconds to blanch them. Prepare a large bowl of ice water.Using a slotted spoon (or strain them in a colander), transfer the snap peas to ice water.
Strain and slice the snap peas into bite size pieces. Transfer to a large serving bowl.Tear the mint leaves by hand over the salad. Add 3/4 of the crumbled feta and toss all the ingredients in the bowl.
Mix together black pepper, salt, mustard, lemon, vinegar, and olive oil
Drizzle dressing over the salad and toss until coated. Check seasoning and add more salt, to taste.
Garnish with remaining feta and mint.
Smoked Salmon Roulade on Cucumber Rounds
We wanted to make sure there would be something for the gluten-free guests, and these roulades had the spirit of a British tea sandwich, minus the bread. The pink salmon and green cucumbers added a lovely punch of color to our table.
2 packages (8 ounces) cream cheese, soft
8 green onions, green part and little of the white
16 ounces smoked salmon
dill for garnish
Prepare the cream cheese. You can use the food processor or chop finely and mix by hand. Add pepper, combine well and adjust seasoning.
On the counter place two overlapping sheets of plastic wrap, make a rectangle of 30×20 cm with smoked salmon. Place a thin layer of cream cheese on top of salmon. Carefully roll, use the plastic wrap to help yourself. Wrap well and freeze for 4 hours or overnight. Take out of the freezer 30 minutes before slicing
Cut medallions of 1 cm. thickness.
Garnish with chopped dill or chives. Serve cold.
Coronation Chicken Sandwiches
My mother’s famous Coronation Chicken brings a hint of Indian spice to the sandwich game. The sandwich itself was created to honor Queen Elizabeth II and was served at her coronation luncheon in 1953. We recommend enjoying these sandwiches while binge watching “The Crown”.
2 cups cooked chicken (cubed or shredded)
½ cup plus 2 tablespoons. mayonnaise
2 ½ teaspoon. Curry powder (Mom uses a high quality Madras curry)
½ teaspoon Dry mustard powder
2 teaspoon Honey mustard
2 tablespoons Major Grey chutney (mango chutney, if there are larges slices just dice them)
4 tablespoons apricot jam
Juice of ½ a lemon
Salt and pepper to taste
1 small tart green apple, diced
½ cup of dried calmyra apricots cut into tiny pieces
Optional : ½ of chopped toasted almonds, fresh mango, halved green or red grapes
In a large bowl whisk together mayonnaise, curry powder, lemon juice, mustard, chutney and jam. Check seasoning, adding salt, pepper or more curry powder to taste.
Fold in the chicken, apple, apricots (and optional ingredients if using). If the mixture tastes too sweet, add a touch of lemon juice. If it’s too tart, add a tablespoon of apricot jam.
Serve as a filling in a sandwich (we cut the crusts off ours) or on a bed of lettuce.
These rustic scones were tart and tender, the perfect pastry to add to your spring spread. If you want to make your scones smaller, take the dough and make 2 discs instead of 1; you’ll end up with 16 petite pieces instead of 8 full size scones. We topped ours with a slice of dried lemon slices from Trader Joe’s.
Ingredients for the Scones:
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
2 Tablespoons lemon zest (about 2 medium lemons)
½ cup very cold unsalted butter (cut into pieces)
4 Tablespoons fresh lemon juice
½ cup Greek yogurt (I used Fage)
Ingredients for the Glaze:
1 cup powdered sugar
2 Tablespoons fresh lemon juice (or more to reach desired consistency)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest together.
Add the diced butter and cut it into the flour with a pastry cutter until it resembles coarse crumbs. You could also do this by pulsing the dough in a food processor slowly.
Add the yogurt and lemon juice, stir to combine.
Knead the dough a few times with your hands to combine, and flatten into a 7-inch circle.
Cut the circle in half vertically, then in half horizontally. Cut each quarter into two equal wedges. You should have 8 wedges when you are finished.
Place wedges on the prepared baking sheet and bake for 15 to 18 minutes.
Remove scones from the pan and place on a wire rack to cool for 10 minutes.
Whisk the powder sugar and lemon juice together in a small bowl. Drizzle over the scones.
Allow the glaze to set and serve.
Grapefruit Whoopie Pies
The whoopie pie solves the age old cupcake conundrum with a perfect cake to frosting ratio. We went the grapefruit route to add some pink citrus to the table, but you could easily make these lemon, lime, or orange flavored. We made ours on the smaller side, but you can go bigger, no big whoop!
Ingredients for Cookie:
½ cup unsalted butter, room temperature
¾ cup sugar
1 egg white
2 ¼ cup all-purpose flour
1 teaspoon salt
1 ½ teaspoon baking powder
½ cup milk
2 tablespoons grapefruit juice
1 teaspoon vanilla
The zest of 1 grapefruit
Ingredients for the Frosting:
1 (8-ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 tablespoons grapefruit zest
1 tablespoon fresh grapefruit juice
1 ½ teaspoons vanilla extract
A few drops of red/pink food coloring
1 (16-ounce) package powdered sugar
Steps for Cookies:
Preheat oven to 375ºF and line 2 baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until creamy. Beat in egg and egg white, mixing until combined.
In a medium bowl, whisk together the flour, salt, and baking powder. In a measuring cup, combine the milk, orange juice concentrate and vanilla. With mixer on low, add 1/3 of the flour mixture, followed by 1/2 of the milk mixture. Repeat these steps until you’ve used up all of the dry and wet ingredients. Mix until just combined.
Using a small cookie scoop or two spoons, drop batter onto the prepared baking sheets, leaving about 2 inches of space between each mound.
Bake until the tops are springy and just barely dry, about 7-10 minutes. Allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Steps for Frosting:
For the frosting beat first 5 ingredients at medium speed in your mixer with the whisk attachment until blended; gradually add powdered sugar, beating until smooth. Add the food coloring until you reach the desired hue.
Once the cookies have cooled, sandwich together with the frosting, piped with a pastry bag with a large round tip. You can also just put the frosting into a ziploc bag, cut a small corner off if you don’t have pastry tips/bags.
Berry Meringues Dipped in Dark Chocolate
Looking for the perfect, easy make-ahead dessert? Meet the meringue! We flavored ours with strawberry and piped into little puffs, but you can shape the meringue any way you want, from heaping teaspoons to one giant disc for an impressive presentation. Meringue is what you make it! We like to leave ours overnight in the oven to get that extra crispy outer layer.
3 large egg whites
1/4 cup sugar
1/4 cup freeze-dried strawberries
1 package (3 ounces) strawberry gelatin
1/2 teaspoon vanilla extract, optional
1 cup 60% cacao bittersweet chocolate baking chips, melted
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets. A large ziploc bag with a small corner cut off works if you don’t have pastry tips.
Bake until set and dry, 40-45 minutes.
Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours (we left ours overnight with the oven light on). Remove from oven; cool completely on baking sheets.
Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.
Did you know it was this easy to look like a fancy chocolatier? These little medallions are great with whatever mix of roasted nuts and dried fruit you prefer. For our spring menu, we went with pistachios, candied lemon rind, apricots and golden raisins. You could make this with white chocolate, but why would you, you’re not a monster. Tied up in a cute bag they make a perfect hostess gift!
1 cup whole salted, roasted nuts (we used pistachio, but almond or cashew works too)
6 to 7 ounces very good semi-sweet chocolate, finely chopped
6 to 7 ounces very good bittersweet chocolate, finely chopped
1/4 cup dried cherries, cranberries (whatever you prefer)
1/2 cup dried apricots, ½-inch diced
1/4 cup golden raisins
Optional: 1/4 cup dried crystallized ginger, lemon or orange rinds.
Preheat the oven to 350 degrees. Spread the nuts in one layer on a sheet pan and bake for 6-8 minutes, keep an eye so they don’t burn. Set aside to cool.
Place the semisweet chocolate and half the bittersweet chocolate in a glass bowl and microwave on high power for 20 to 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
With a tablespoon, pour the melted chocolate onto the parchment paper and spread it lightly into a medallion shape. Sprinkle the toppings evenly. Set aside for 1 to 2 hours until firm, serve at room temperature.