Recipe: Tricolor deviled quail eggs

TRICOLOR DEVILED QUAIL EGGS

Makes 36 stuffed eggs.

Note: "I like to think of these as deviled-egg shooters, because they're so small and intense," writes chef Tim Scott. If using chicken eggs, use 12 eggs, and multiply the other ingredients by 4 to make 24 stuffed halves. From "The Macy's Culinary Council Thanksgiving & Holiday Cookbook," by Steve Siegelman.

• 18 quail eggs

• 1/3 c. mayonnaise

• 1/8 tsp. kosher salt

• 1/8 tsp. freshly ground black pepper

• 1/2 tsp. beet juice

• 2 tbsp. finely diced cold-smoked salmon

• 1/2 tsp. chopped fresh dill, plus more for garnish

• Chopped fresh chives, for garnish

• Matchstick-cut peeled Chioggia beet, for garnish

• Caviar, for garnish

Directions

Place quail eggs in a small saucepan. Cover with water and bring to a boil over medium-high heat. Meanwhile, prepare an ice water bath. When water reaches a boil, reduce heat and cook eggs at a gentle simmer for 5 minutes. Immediately remove from the heat, drain and immerse eggs in ice water bath to cool completely.

Peel cooled eggs, cut in half lengthwise and remove yolks, being careful not to cut whites. Set halved whites on your work surface and place yolks in a medium bowl. Mash yolks with a fork and stir in mayonnaise, salt and pepper.

Divide yolk mixture evenly among 3 small bowls. Stir wasabi paste into first bowl, beet juice into second bowl and smoked salmon and dill into third bowl. Using a small rubber spatula or spoon, transfer egg yolk mixtures to small pastry bags fitted with a 1/4-inch round top (or snack-sized zip-top plastic bags with a tiny bit of a bottom corner snipped off). Pipe each mixture into 12 of the egg white halves.

ROSEMARY-ORANGE CAULIFLOWER

Serves 6 to 8.

Note: From "The Splendid Table's How to Eat Weekends" by Lynne Rossetto Kasper and Sally Swift.

.• 1 large (21/2 to 3 lb.) cauliflower, with its greens

• 1/4 lb. Tuscan kale (about 6 leaves) or regular kale, ribs removed and leaves torn

• 6 garlic cloves, crushed

• 11/2 tsp. tightly packed fresh rosemary leaves, or more to taste

• Finely grated zest of 2/3 large orange, or to taste

• Salt and freshly ground black pepper

• 3 to 4 tbsp. good-tasting extra-virgin olive oil

Directions

Cut cauliflower into florets, then thinly slice its green stalks. Place 3 inches water in an 8-quart pot. Insert a collapsible steamer.

Bring water to boil over high heat and pile in cauliflower greens, then florets, layering them with kale, onion, garlic, rosemary and orange zest. Sprinkle with some salt and pepper. Steam until cauliflower is almost falling apart, about 10 minutes. Drain in a colander and let stand for 5 minutes. Place everything in a food processor fitted with a metal blade. Add olive oil and butter. Purée, then taste for additional seasoning, be it salt, rosemary, orange zest or pepper.

TURNIP GRATIN

Serves 4.

• Cooking oil or spray for pan

• 11/4 lb. turnips, peeled and cut into 1-in. cubes

• Salt to taste

• 2 tbsp. unsalted butter, divided

• 1/2 c. grated Comte, Gruyère, Emmental or fontina cheese (about 2 oz.)

Directions

Preheat oven to 375 degrees. Lightly oil a 11/2-quart baking dish and set aside. Place turnips in a medium-sized saucepan. Add water to cover, salt lightly and bring to a boil over high heat. Boil turnips, partially covered, until tender, about 10 minutes.

Drain well and return turnips to saucepan. Add 1 tablespoon butter to turnips and beat with a handheld electric mixer until smooth, then beat in cheese. Spread turnip mixture into prepared baking dish.

Melt remaining 1 tablespoon butter. In a small bowl, combine bread crumbs with melted butter and sprinkle over turnips. Bake until turnips are hot and bread crumbs are browned, about 15 minutes.

CRANBERRY FLOATS

Note: Must be prepared in advance. From "Bluestem the Cookbook," by Colby Garrelts and Megan Garrelts with Bonjwing Lee .

• 1 vanilla bean, halved lengthwise

• 2 c. sugar

• 4 c. water, divided

• 2 c. fresh cranberries

• 1 tsp. vanilla extract

• 2 cinnamon sticks

• 4 star anise

• 2 tsp. freshly squeezed lemon juice

• Champagne or dry sparkling wine

Scrape vanilla seeds out of pod halves into a medium saucepan. Add vanilla bean pod halves, sugar, 2 cups water, cranberries, orange peel and juice, vanilla extract, cinnamon sticks and star anise and bring to a boil over high heat.

When cranberries begin to pop, lower heat to medium-high and continue to cook for another 5 minutes. Remove from heat and let mixture cool slightly. Remove and discard vanilla bean pod halves, orange peel, cinnamon sticks and star anise.

Pour remaining contents of pan into a blender and mix on high speed until liquefied. Strain sorbet base through a fine-mesh sieve. Stir in remaining 2 cups water and lemon juice. Cool to room temperature.

Churn base in an ice cream maker according to manufacturer's instructions. Freeze sorbet for at least 2 hours before serving.

When ready to serve, use a small melon baller or a 1/2-teaspoon measuring scoop and place 3 sorbet balls in a tall shot glass. Top with champagne or dry sparkling wine and serve immediately.

Serves 4.

Note: From "The Northern Heartland Kitchen," by Beth Dooley.

• 3 tbsp. flour

• Salt and pepper, to taste

• 1 (3 lb.) chicken, cut into 8 pieces and skinned

• 1/2 c. beer

• 1/2 c. chicken stock

• 1 c. canned tomatoes, with their juices

• 1 tsp. ancho chile powder, or to taste

• 2 tbsp. freshly chopped parsley

• Sour cream

• Freshly chopped cilantro

• Lime wedges

Directions

In a small bowl, combine flour with salt and pepper. Spread seasoned flour on a dinner plate and roll chicken pieces in flour to coat them evenly. Tap off excess flour.

Reduce heat under pan, stir in beer and chicken stock, scraping any browned bits from bottom of pan, and simmer for 2 minutes. Stir in tomatoes, breaking them up into pieces, then add chile powder, parsley and lime juice.