Find out all about Eggs! on Midday with Dan Rodricks on WYPR

EGGS! on WYPR

When you go to the supermarket and head into the dairy aisle one thing stands out–EGGS! When it comes to choosing what kind of eggs you will buy the choice is no longer as simple as grabbing whichever pulp carton contains the best looking eggs (You know we’re all guilty of opening up the egg carton to make sure there aren’t any cracked eggs in the carton). The choices on the egg shelf range from conventional eggs (from hens raised in cages) to cage free eggs to organic eggs.

Cage Free Eggs, Certified Humane Eggs, Organic Eggs

As the consumer it is important to be well-informed about the purchase that you are making. When I am shopping I go through a mental checklist every-time I make a purchase based on what is important to me and my family when it comes to health, taste, sustainability, humane treatment of animals, and knowing where my eggs come from (specifically family farms). These are all things that we find important when it comes to the production of our eggs on our own farm and on our family farms (a number which has grown to more than 50 at this point!)

Find out more about our cage free and organic eggs and what we do to support family farms in this interview on Midday with Dan Rodricks on WYPR by following this LINK.

Pete & Gerry’s Organic Eggs Lemon Meringue Tart Recipe (courtesy of Chef Lynn Mansel)

Lemon Meringue Tart from Chef Lynn Mansel

And now that we’ve tempted you with the picture here is the recipe.

Pastry Ingredients:

•  10 oz. plain King Arthur’s Flour
• Pinch of salt
• 2tsp granulated sugar
• 6oz unsalted butter, diced, room temp
• 1 large Pete and Gerry’s Heirloom egg yolk
• 8-inch diameter tart shell (with removable bottom)

Pastry Directions:

1.  Mix flour, salt, and sugar together.
2. Add butter and egg yolk, then mix lightly until it’s a firm ball.
3. Chill for 30 minutes before rolling.

Filling Ingredients:

•  Juice of 2 lemons
• 3/4 cup of granulated sugar
• 6 large Pete and Gerry’s Heirloom Eggs
• 1 cup heavy cream

Filling Directions:

1.  Preheat oven to 375 degrees.
2. Roll out chilled pastry dough on floured surface about 1/8″ thickness. Use it to line tart shell, leave a little excess hanging over pan’s edge. Let rest for 30 minutes.
3. Line tart shell with parchment paper or rice paper and bake about 12-15 minutes (or until light golden brown). Remove and cool.
4. Reduce oven to 275 degrees. Whisk all ingredients for tart filling.
5. Trim edges of tart shell and remove parchment or rice paper.
6. Place shell on middle oven rack, pull out slightly, and pour in filling. Carefully slide back in.
7. Bake until filling looks firm and slightly set (about 30 minutes).
8. Turn oven off, let tart set and cool inside for another 45 minutes.

Meringue Ingredients:

• 4 large Pete and Gerry’s Egg whites
• 2 tbsp of granulated sugar

Meringue Directions:

1. For best results for this dessert recipe, make 10-15 minutes before serving.
2. Preheat broiler. Warm sugar without melting or dissolving – just warm it.
3. In a clean bowl, whip egg whites until you see soft peaks. Add warm sugar, then continue beating until you see firm, glossy peaks.
4. Spread over lemon tart and broil about 4-5 inches from a heat source, until golden brown. Alternatively, you may run a blow torch over the meringue until caramelized.
5. Let cool briefly and serve complete product.

Lemon Meringue Tart Recipe from Chef Lyn Mansel

Link Love:

To find out more about this fabulous recipe and also about Pete and Gerry’s Organic Eggs at this year’s Mohegan Sun Wine Fest please take a look at the event recap from our Blogger friend Caitlin of “Cait Plus Ate”–Pete and Gerry’s Lemon Meringue Tart

“Pin to Win”–Baking With Love #BakingWithLove

Also, don’t miss our “Pin to Win” Baking With Love Contest on Pinterest. Show us what “Baking With Love” means to you by creating your own Pinterest board featuring your favorite Valentine’s Day recipes and treats. Enter your board into our Baking With Love contest by February 14 for a chance to win great prizes from King Arthur Flour.  #bakingwithlove

Farm To Table Friday-Holiday Cookie Recipe

Holiday Cookie Recipe-Pignoli Cookies from Carole Murko of Heirloom Meals

Holiday Cookie Recipe from Carole Murko

This holiday cookie recipe represents the essence of the holidays to me. My Nana would bake them around Christmas and again around Easter.  In fact, my favorite holiday cookies to buy when I am in Little Italy in NYC, or the North End in Boston are Pignolis because they transport me to that happy place and memories of Nana around Christmas. Pignolis are gluten-free and, trust me, Nana’s Pignolis will satisfy any cookie lovers cravings!

 Ingredients:

• 8 oz almond paste
• 2 large Pete and Gerry’s Heirloom Egg whites lightly beaten + 1 Tbsp lightly beaten egg whites
• 1 cup confectioner’s sugar
• 2 cups pignoli nuts

 How to:

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Crumble almond paste into a large mixing bowl or the bowl of your stand mixer. Add the 2 egg whites and cup of confectioner’s sugar and beat until smooth.  The batter should be very soft and sticky.  If not, here is where you use that extra 1 tbsp of beaten egg whites.
4. Put the pignoli nuts in a small bowl. Drop a scant tablespoon of batter into the nuts and roll into a ball.  Place on parchment-lined baking sheet about 1” apart.
5. Bake 18-20 minutes until golden. Cool on rack and then dust with powdered sugar.
6. Store in an airtight container for a week or a month in the freezer.

We hope you will try this delightful holiday cookie recipe for Pignoli Cookies and please share it with your friends!

 Pete & Gerry’s Heirloom Eggs is a proud sponsor of Carole’s Heirloom Meals Christmas special aired on PBS stations across the country.

Heirloom Meals with Carole Murko

Heirloom Meals Christmas #heirloommeals #heirloomeggs #PBSCreate

Be sure to check out your local PBS listings to find a showing of “Heirloom Meals Christmas” presented by Carole Murko of Heirloom Meals. Carole uses our Pete and Gerry’s Heirloom Eggs in many of her culinary creations including this recipe for egg nog. We hope you will watch and perhaps find a new holiday recipe that you’d like to try.

Try this egg nog recipe for your holiday celebration uses our Pete & Gerry’s Heirloom Eggs

Do you have any family holiday traditions or recipes?

Related Posts:

Heirloom Meals Christmas Special

We are proud to be a family farm and are also very thankful for all of the hard work that our family farmers do every day producing eggs for us.

Family Farmer-Emory Martin

Emory Martin was our first family farmer. He started producing eggs for us in 2002 after taking over his family’s Pennsylvania farm. Like many small farmers, he has multiple sources of income.

How many years have you been farming, Emory?

I grew up on a farm working with my father. All my life except for a few years when I worked for a poultry barn cleaning company.

Besides producing eggs for Pete & Gerry’s, do you have other sources of income?

We raise corn, barley, soy and hothouse tomatoes. We also have a farm stand here on the farm.

What’s your favorite part of farming?

Well, I like crop farming the best, but I do like working with the hens.

 What keeps you farming?

I like having the family together on the farm. We all work together.

Thank you for doing a great job producing eggs, Emory. Keep up the good work!

We are very pleased to announce that we are the sponsor of the 2012 Virtual Holiday Cookie Swap from The Crafty Hostess. The Crafty Hostess is a blog created by two women Danielle and Dawn who discovered a mutual love for entertaining. They decided to start a blog which features recipes, mom stories and kid recipes, as well as virtual party planning and much more.  The 2012 Virtual Cookie Swap will give you a fantastic recipe collection to inspire your holiday baking.

Inspired entertaining from The Crafty Hostess

Please enjoy the recipe book created last year by the Crafty Hostess at their 1st Annual Virtual Holiday Cookie Swap.

I bet you didn’t know that today is National Deviled Egg Day.

What kind of Deviled Eggs do you like best?

Deviled Eggs are a traditional family favorite at holiday gatherings and family picnics. Today deviled eggs have even become the star on the menu of 5 star restaurants.  They are called “deviled” because of the spices that are added in to heighten the flavor of the rich golden yolks.  Sometimes deviled eggs are referred to as “eggs mimosa.”  Deviled Eggs are a culinary tradition that started in Ancient Rome and now are popular in the United States and many European countries.

Deviled Eggs Three Ways using Pete and Gerry’s Heirloom Eggs at Root Restuarant

Deviled eggs are eggs that are hardboiled, split in two perfect halves. The yolk is carefully scooped out and mixed with spices ranging from the more simple mustard to the more exotic wasabi or chipotle peppers. The yolk is typically mixed with mayonnaise to create a creamier texture.  After the spices have been added the the yolk mixture is added back into the egg white and garnished often with paprika.

Do you have a favorite recipe for deviled eggs that you would like to share?

Try our Ever So Easy Deviled Eggs on our Pete & Gerry’s Organic Eggs Recipe page.

Related Posts:

National Deviled Egg Day-CNN EATOCRACY

Eat Up: National Deviled Egg Day

Almanac of Eats-National Deviled Egg Day