I just had my ninth year Blogaversary and I forgot! Whoops!
But yes, nine years ago last week I made my first blog post and it's been a fun nine years and 1,626 posts ever since that first one. Since I didn't have a party, ;-) I am joining in with my friend Stephanie of Dispensing Happiness as she has resurrected one of my favorite blogging events from those early years: Blog Party!
I *met* Stephanie not long after I started blogging through her Blog Party event when it caught my eye. The object of Blog Party is to make an appetizer and cocktail to go with a monthly theme. I didn't join in until Blog Party #34--The Buffy Bash, where for the Buffy the Vampire Slayer theme, I made Spiked DoubleMeat Sliders & Garlic Fries with Hellmouth Dipping Sauce and Soylent Green Cocktails. (Note: It was from my meat & poultry-eating and bad blog photography days!) It was fun and I took part in the next nine Blog Parties--up until Stephanie stopped having them.
Stephanie drops by Souper Sundays occasionally when she has a soup to share and so when she tweeted a message to some of the old Blog Party attendees that she was having a Blog Party #44, I really wanted to take part. The only trouble was that it was really short notice (gotta love those impulses!), less than a week in fact--so I knew if I did join in, it would be with something simple and from my pantry.
Flash forward to this afternoon, when I turned some of Heidi Swanson's Pickled Turmeric Eggs that were in a jar in my fridge into some delightful and delicious Curried Egg Salad Bites on Naan Bread and partnered them with quick Chai Whiskey Toddies. I gotta say, with just a little planning and using up leftovers, these were perfect for an impromptu tea party.
I highly recommend that you try the Pickled Turmeric Eggs for the egg salad--they add such a great tangy bite to the curry mayo and are easy to make and loads of fun.
(Pickled Turmeric Eggs) Curried Egg Salad Bites on Naan
By Deb, Kahakai Kitchen with Heidi Swanson's Eggs
(Makes about 2 scant cups of egg salad)
4 turmeric pickled eggs (recipe here) or regular hard-boiled eggs
3 Tbsp vegan mayo or mayo of choice
1 tsp curry powder
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp celery salt
salt and black pepper to taste
2 pieces naan bread
1 tsp olive oil
Garnishes like: cilantro, celery leaves, Nigella seeds or black sesame seeds, pickled onions from the turmeric pickled eggs.
Grate pickled eggs on the large holes of a box grater into a small bowl. Add mayo, curry powder, cumin, turmeric and celery salt and mix together well. Taste and season with salt and pepper.
Brush a pan lightly with olive oil and heat on medium-high. Use a biscuit or cookie cutter to make small rounds out of the naan bread and lay those circles into the pan. Cook until lightly toasted on each side, about 3 to 4 minutes total. Remove naan circles from the heat and allow to cool.
To Assemble: lay the naan circles on a serving plate. Scoop a small amount of the egg salad onto each round, spreading it out to cover the edges. Top the egg salad mixture with garnish of your choice (I used celery leaves, black sesame seeds, and chopped pickled red onions from the Turmeric Pickled Eggs.)
Serve and enjoy!
Chai Whiskey Toddies
By Deb, Kahakai Kitchen
(Makes 2 8-oz drinks)
1 cup Chai Tea Latte Concentrate (or strongly brewed chai tea)
1 cup coconut milk
honey to taste
2 ounces whiskey or Bourbon
Heat chai concentrate and coconut milk together in a small saucepan over medium low heat. Add honey to taste--depending on how sweet you want it. (I used about 1 Tbsp.) When hot, remove from heat and stir in whiskey. Pour into mugs or tea cups and serve immediately. Enjoy.
Notes/Results: I am not sure these two are perfectly paired but it kind of works and they are both delicious--and hey, in this case they are for an entire tea party with other food and drinks so you don't have to have them together. ;-) I am going to make more Turmeric Pickled Eggs in order to have more curried egg salad--it was so good, especially on the toasted naan bread. I love the bright notes of the vinegar (it kind of takes the place of mustard) in the egg salad when it combined with the curry. A really fun way to change up a basic egg salad sandwich. The warm chai toddy was really tasty--creamy and with a little kick from the Maker's Mark Whiskey I used. For coming together with bits and bobs from the fridge and pantry, I was very pleased with how it all turned out.
Thanks to Stephanie for hosting! I hope Blog Party becomes a regular thing again. The deadline for Blog Party #44 is tomorrow, Friday, April 21th and Stephanie will be rounding up the BP entries on her blog soon after. You can get the details here.
I'm linking up these tasty little sandwiches to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup.