Page 15 - Trending Magazine 2018 Winter

TwistOnTradition_Layout 1 18-12-05 9:46 AM Page 2

Wasabi Deviled Eggs
INGREDIENTS
12 hard-boiled eggs
1 /4 cup mayonnaise
1 /4 cup sour cream
2 tbsp dijon mustard
2 tbsp dill pickle juice
1 tbsp wasabi
1 /2 tsp salt
1 /4 tsp white pepper
2 pinches of cayenne
INSTRUCTIONS
– Cut eggs lengthwise and remove the yolk. Save the
whites for later.
– Combine yolks and all other ingredients into a large
metal bowl.
– Mix together until well combined.
– Pass through a sieve to create a smooth mixture.
– Fill a piping bag with mixture and pipe into your egg
whites.

Sparkling Orange Cranberry Sauce
INGREDIENTS
2 cup frozen cranberries
2 oranges juiced and zested
1 /2 cup white sugar
1 /2 cup brown sugar
1 /2 cinnamon stick
1 /4 tsp vanilla
1 /2 cup sparkling rosé wine (substitute Perrier water
for non-alcoholic version)

INSTRUCTIONS
– Place cranberries and orange juice in a small pot
and heat to a light simmer.
– Stir in white and brown sugar and add the cinnamon
stick.
– Simmer lightly for 20 minutes, or until cranberries
start to break down, stirring occasionally.
– Add the vanilla and orange zest. Stir in and let cool.
–To finish off, whisk in the sparkling wine or Perrier.

CAN’T GET ENOUGH DEVILED EGGS?
Visit brandonsun.com/trending for the
ACC Culinary Arts program’s recipe for
Horseradish Deviled Eggs.

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