You might have noticed there is a whole lot of pink floating around in the blogosphere lately. It’s not just for sprinkles and sparkles, it’s for a good cause! Cook for the Cure is a program for people who love to cook and entertain. It’s a way to help raise money for the ongoing fight against breast cancer. Want to join us? There are so many ways to help out. You can host a small fundraising party for 1,000 Cooks for the Cure between now and July 29 for your friends and family. Rather than bring a gift, food or wine, ask your guests to make a small donation for Susan G. Komen for the Cure. Every penny helps and does add up.
Need a little help with party planning? We have you covered. We have Invitation Templates , Donation forms for your guests, and a handy dandy Party guide. Now all that’s left to do is decide what you’re going to make! Think Pink! How about FRESH BEET PASTA, POMEGRANATE SORBET, or BEET PICKLED EGGS?
Any party host that raises $50 or more will receive a free plate designed by Jacques Pepin, and anyone who hosts a party and registers it on our website (register your party here) will automatically be entered to receive the ultimate “thank you” from Jacques Pepin himself! You can also participate in Pass the Plate. This is the part of the program that’s as simple as simple as making a meal and giving it to a friend or family member. Each time the plate is passed and registered, KitchenAid will make a $5 donation to Susan G. Komen for the Cure®.
Whichever you decide to do, THANK YOU!
Recipe from Gruner Restaurant, Portland.
- 12 hard-boiled eggs, peeled
- 4 cups beet juice (cook 2 large peeled-and-cubed red beets in 5 cups water until soft; approximately 1 cup will evaporate during cooking)
- 1 cup red wine vinegar
- 1 cup sugar
- 2 bay leaves
- 2 cloves
- 12 peppercorns
- 12 yolks (pulled from boiled eggs above)
- 1 tablespoon prepared horseradish
- ¼ teaspoon black pepper
- 1 teaspoon salt or to taste
- 2 teaspoons finely minced shallot
- 2 teaspoons finely chopped parsley
- 3 tablespoons finely chopped sweet pickles
- 1 teaspoon sugar
- ½ cup mayonnaise
- Place peeled hard boiled eggs in a jar.
- Add: beet juice, vinegar, sugar, bay leaves, cloves and peppercorns to a sauce pan. Mix to combine. Bring to a boil.
- Pour beet mixture over eggs.
- Let eggs cool down to room temperature and then refrigerate for 4 to 6 hours.
- Remove eggs from jar.
- Slice eggs in half vertically.
- Place yolks into a medium bowl. Add: horseradish, pepper, salt, shallots, parsley pickles, sugar and mayonnaise.
- Mix until well combined.
- Place yolk mixture into a piping bag and pipe equally between the egg halves.
- Garnish with freshly grated horseradish and chopped parsley.
Note: You can leave eggs in beet mixture longer than 6 hours BUT the whites will get very firm.
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