Happy belly: Two iconic brands from north of the Illinois border have joined forces to create an incredible treat — and it doesn’t even involve cheese.
The dessert experts at The Swiss Colony teamed up with the flavorful folks at Jelly Belly to develop a quartet of bite-sized mini cakes — aka petits fours — that will make your mouth sing.
The petits fours feature the palate-pleasing pop of Jelly Belly flavors Very Cherry, Lemon, Blueberry and Pomegranate; a corresponding candy tops each scrumptious little treat.
Order by Wednesday, April 16, and you can have them in time for Easter or at least by National Jelly Bean Day (April 22 for the uninitiated). These sweets also would be a welcome gift for Mother’s Day and would lend bright color and flavor to a spring tea or shower dessert table. Three boxes (one each of Very Cherry and Lemon and a combined box of Blueberry and Pomegranate) costs $19.95. Find them at swisscolony.com.
Egg salad: Scrambled? Over-easy? Hard-boiled and tye-dyed?
A recent survey conducted by Kelton Global revealed that only 7 percent of those surveyed like to eat hard-boiled eggs while one-third opt for scrambled.
It took me years to come around to hard-boiled eggs, so I get it.
We’d have dozens of boiled eggs ready to go for Easter coloring, but once I’d dipped the eggs long enough to get the perfect shade of pink, I was done with them. Then I discovered egg salad and now it’s one of the reasons I look forward to Easter. (And yes, I love it when the shell cracks and bleeds pink and blue and orange onto the white; makes for a colorful sandwich that’s for sure!)
I recently came across a recipe on AllRecipes.com that nearly stopped me in my tracks: Cauliflower and Egg Salad. I would have clicked right passed it if not for the glowing reviews.
The recipe is pretty darn simple: Bring a large pot of lightly salted water to a boil. Cook 4 cups small cauliflower florets in the boiling water until tender, about 10 minutes; drain. In a large bowl, mix cooked cauliflower, 3 diced hard-boiled eggs, half a small carrot (shaved into small strips), 3 small chopped green onions, 5 tablespoons sweet pickle relish, 5 tablespoons mayonnaise and 1 tablespoon mustard; season with salt and black pepper.
Smear that on toasted wheat bread or scoop it onto a curly lettuce leaf and you’ll be the envy of your co-workers. Try it and I bet you’ll be making egg salad more than just once a year.
Getting to know The French Chef: Join author and storyteller Lynn Rymarz and she shares a slice of Julia Child’s life April 27 at Stevenson High School in Lincolnshire.
Rymarz will recount Child’s time in France when she discovers her passion for French food and culture and starts work on the masterpiece “Mastering the Art of French Cooking.” The one-hour program, presented by the Stevenson High School Foundation and the Vernon Area Public Library, starts at 1 p.m. in Room 2104 (use the Point entrance).
Admission is free and seating is limited. Register at bit.ly/JuliaSHS or (224) 543-1485.
• Contact Food Editor Deborah Pankey at [email protected] com or (847) 427-4524. Be her friend at Facebook.com/DebPankey.DailyHerald or follow her on Instagram, Pinterest or Twitter @PankeysPlate.
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