Homemade Sour Mix & Deviled Pickled Eggs - A Cocktail and food pairing

  In the northeast of the USA, the seasons are at that moment when they swing back and forth. Cold and gloomy one day, then warm and blossoming the next, and back again.
 Food and drink as well, have their dichotomous sides.
Sweet and tart, the juxtaposition of flavors.
Many a cocktail recipe calls for a sour(really a sweet and sour) mix.
 And why wouldn't you make your own?
 It's too easy and sooo much better than anything you could buy.
You could couple it with something that also mirrors that bi-polar flavor,
like pickled eggs (with cardamom and star anise).

There are many variations of the sour mix and it can certainly be adjusted to your own taste, but here is a simple recipe I follow.
1 part organic sugar heated up with 1 part water,
 until the sugar has disappeared. Let cool it down. 
Once cooled, add 1 part of lemon juice and 1/2 part of lime, both strained, into the syrup.
Keep bottled in the fridge but note that it is best enjoyed as fresh and as soon as possible.
Now ready for use in your favorite Margarita,Sours, etc.

As for the pickled eggs, I used a wonderful recipe from Simply Recipes.
  Pickled eggs, need a few days to develop, so plan ahead.
1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
1 cup beet juice*
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard boiled eggs, cooled and peeled
*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes. Use the beet juice from the cooking water.
Peel the eggs and place in the bottom of a clean glass jar, quart sized.
In a medium saucepan, add the vinegar, water, the onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days.
 The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
To devil the eggs, I removed the eggs from the brine and sliced them in half, lengthwise.
Scoop out the yoke and mix with a healthy dollop of mayonnaise.
Then carefully place the yolk mixture back into the egg white. Garnished with several turns of floral black pepper, some of the onions and beets in the brine, and a slice of cornichon.



No comments: