Monday, April 05, 2010

Why is Easter food so good? Deviled Eggs and Chardonnay make a heavenly combination

Deviled Eggs are soft, creamy, and highly addictive and I thought that this was the reason why they were called deviled. But I was wrong, devil is actually a culinarity term that appeared between the 18th and early 19th century, and it is used to describe dishes prepared with hot seasonings, such as cayenne or mustard.

The egg is an important part of the culinary traditions for Easter. It is the symbol of the rebirth of the earth during springtime. Moreover, eating eggs was forbidden during the Christian Lent season, so in order to keep them from spoiling they had to be hard boiled, resulting in a large amount of eggs ready to be eaten for Easter Sunday.

Our friend's beautifully made and absolutely delicious deviled eggs

With the deviled eggs that our friend made for Easter Sunday lunch, we drank an excellent 2007 Storrs Chardonnay Stu Miller Vineyard from the Santa Cruz Mountains. The wine had a nose of citrus with mineral notes, a crisp, fresh, slightly smoky palate and a lingering finish that worked particularly well with the curry-flavored eggs (the ones decorated with the red bell pepper strip).

We also made Pysanky or Ukrainian eggs, decorated using a batik-like technique

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