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Fresh Sheet: DIY edibles for Easter brunch, ModBar

“Egg chicks” are created by adding facial features, and personality, to traditional deviled eggs.
By Adriana Janovich adrianaj@spokesman.com(509) 459-5446
“Egg chicks” are created by adding facial features, and personality, to traditional deviled eggs.

Here’s a cute idea from Woman’s Day magazine for turning deviled eggs into Easter chicks to spruce up a buffet or children’s table.

Cut off and reserve the top third of a hard-boiled egg, remove the yolk from the bottom two-thirds and follow your favorite recipe for deviled eggs or the one below. Then, cut a thin slice from the bottom of each egg white to create a base. With a 1-inch cookie-dough scoop, place the yolk mixture into each egg white and top it with the reserved third of the egg. Place thinly sliced carrots at the base for feet, on the sides for wings and in the middle of the yolk mixture for beaks. Use capers for eyes and fresh herbs to make eyebrows, mustaches, beards and hair.

To make a dozen, you’ll need: 12 large eggs, 1/4 cup plus 2 tablespoons mayonnaise, 2 teaspoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper. For decorating, you’ll need: 1 large carrot, very small capers, fresh dill and chives.

To prepare, place eggs in a large saucepan, add enough water to just cover and bring to a boil. Remove from heat, cover pan and let stand for 11 minutes. Drain eggs, return them to the pan and gently shake the pan to crack the eggs. Run under cold water to cool, then peel the eggs, discarding the shells. Place yolks in small bowl and mash with mayonnaise, lemon juice, mustard, salt and pepper.

Assemble the chicks. For serving, consider placing the chicks on a bed of wheatgrass.

Find this and other Easter brunch decorating ideas at: www.womansday.com/ home/crafts-projects/how-to/ g1751/easy-easter-crafts/

Thoroughly modern ModBar

Roast House is hosting an open house to show off its new, high-end brewing system.

The boutique roaster recently installed the first – and so far, only – ModBar in Eastern Washington. Saturday, coffee connoisseurs can check it out from 10 a.m. to 2 p.m.

There’ll be coffee-flavored ice creams from The Scoop, nitro coffees from Beautiful Grounds beauty and espresso bar, and coffee from Roast House any way you like it: Aeropress, French press, pour-over, flash brew, cold brew – even espresso with tonic. (Quinine and coffee make for a bitter spritz.)

Find Roast House at 423 E. Cleveland Ave., Suite C. On the Web: roasthousecoffee.com. Call (509) 995-6500.