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    Peeptini 6 ounces lemon-flavored vodka (a.k.a. Citron) 2 ounces Cointreau, or triple sec 4 tablespoons freshly squeezed lemon juice 2 teaspoons simple syrup, or to taste (equal amounts of sugar and water heated until sugar dissolves) 2 cups ice 1 lemon or 4 candy lemon drops or jelly lemon slices (Peeps) Directions Fill a martini shaker or a large glass with ice. Add vodka, Cointreau, lemon juice and simple syrup and shake or stir. Strain into chilled martini glasses.

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    Beet-Pickle Deviled Eggs (makes 12 halves) 6 eggs 1 can pickled beets 1 cup apple cider vinegar 1/3 cup brown sugar 1 tablespoon peppercorns (I used fiery pink peppercorns) 1 teaspoon salt 1 teaspoon Dijon mustard 1 tablespoon mayonnaise 1/2 teaspoon curry powder 1 tablespoon vinegar 2 tablespoons olive oil Salt and pepper to taste Fresh rosemary for garnish Hard boil your eggs and remove the shells. For perfect hard boiled eggs, I use this method. Set the eggs aside. To prepare your brine, pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Carefully (that beet juice will stain!) lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to 2 or three days. The longer you leave them in the brine, the more sour and pink they'll end up. I like just the rim of pink and slight pickled flavor, so I let mine sit about 16 hours. When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix/mash until smooth. You can always add a little bit of water to the mixture, if it's too stiff. Salt and pepper to taste. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped rosemary and season with salt and pepper. 6 eggs 1 can pickled beets 1 cup apple cider vinegar 1/3 cup brown sugar 1 tablespoon peppercorns (I used fiery pink peppercorns) 1 teaspoon salt 1 teaspoon Dijon mustard 1 tablespoon mayonnaise 1/2 teaspoon curry powder 1 tablespoon vinegar 2 tablespoons olive oil Salt and pepper to taste Fresh rosemary for garnish Hard boil your eggs and remove the shells. For perfect hard boiled eggs, I use this method. Set the eggs aside. To prepare your brine, pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Carefully (that beet juice will stain!) lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to 2 or three days. The longer you leave them in the brine, the more sour and pink they'll end up. I like just the rim of pink and slight pickled flavor, so I let mine sit about 16 hours. When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix/mash until smooth. You can always add a little bit of water to the mixture, if it's too stiff. Salt and pepper to taste. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped rosemary and season with salt and pepper.

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