Last week, I featured Kathy Casey’s D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic in the party themed, December edition of “Obsessions” because it’s always the first cookbook I go to when I’m planning party food. I do this not only because deviled eggs are delicious and adorably retro but because, in addition to amazing and creative recipes, this book also includes a page on tips for finding cute serving dishware and a section titled “Egg-ceptional Ideas for Holidays and Special Events”. This section is where I found the recipes I used to make festive, naturally red and green coloured eggs for a Christmas party I attended last weekend.

$Recipe Review: Kathy Casey's "D'Lish Deviled Eggs" \\ Sophster-Toaster Blog$

“Sunny Roasted Red Pepper Deviled Eggs” with roasted red pepper pesto and toasted almonds

I made “Sunny Roasted Red Pepper Deviled Eggs” and “Devilish Green Eggs and Ham”, both for the first time. Both recipes came together quite easily, though I did used to work in a restaurant that frequently made pickled eggs, so you could say I’m an egg peeling professional. The roasted red pepper eggs were certainly pretty with their delicate sliced almonds and sprinkle of smoked paprika but everyone at the party agreed that the green eggs and ham deviled eggs were far tastier – definitely a make again recipe. There is absolutely something to the green eggs and ham recipe’s basil and prosciutto combination but I’m starting to thing my friends may just be suckers for anything with a meat garnish.

$Recipe Review: Kathy Casey's "D'Lish Deviled Eggs" \\ Sophster-Toaster Blog$

“Devilish Green Eggs and Ham” with pesto and prosciutto

I’ve worked my way around this book quite a bit since purchasing it. I’ve made “Steak and Deviled Eggs”, “Dirty Martini Deviled Eggs”, “Tapenade Deviled Eggs” and “Beet’ing Heart Deviled Eggs” – which has you dye the egg whites with picked beet brine! – just to name a few. The “Steak and Deviled Eggs” recipe, which includes whole stripes of steak as a garnish, has strongly cemented my reputation as a respected deviled egg maker and established my role as the deviled egg bringer for every large function I attend (and I couldn’t be happier about this).

If you love deviled eggs as much as I do, buy this book! You won’t regret it.

All Photos by me.

December Obsessions

Posted on December 17, 2015October 25, 2016 by Melissa Harrison

It’s December; Christmas is here but the snow isn’t. It was 20ºC the other day and it definitely doesn’t feel like Christmas is next week. Hopefully having my brother in town for my annual Christmas party this weekend will fix that. Here are my current party-ready obsessions:

1. Glittering Gold Polka Dot Tights

$December Obsessions \\ Sophster-Toaster Blog$

ModCloth’s A Glitter Bit Louder Now Tights

2. Gold Eyeliner for the Holidays

$December Obsessions \\ Sophster-Toaster Blog$

Sephora’s Colorful Waterproof Eyeliner 24 HR Wear in Glitter Kaki

3. Listening to Alvvays Self Titled.

$December Obsessions \\ Sophster-Toaster Blog$

Alvvays’ Alvvays Vinyl

4. Natural / Raw Jewellery

$December Obsessions \\ Sophster-Toaster Blog$

Petitor’s Gold Nuggets Necklace

5. Kitschy Cocktail Food

$December Obsessions \\ Sophster-Toaster Blog$

D’Lish Deviled Eggs by Kathy Casey

Dear Ones Dress

Posted on December 15, 2015December 15, 2015 by Melissa Harrison

$Dear Ones Dress \\ Sophster-Toaster Blog$

I love mid century style. If I had to choose a favourite chunk of time for fashion, I would quickly consider my embarrassingly strong fondness for that weird bit between 1979-1981, but, ultimately choose the late 1950s to early 1960s. My style and design choices have been heavily influenced by my love for mid century style for as long as I can remember, but every now and then my love of history can leave mingled impressions from far less contemporary time periods. You can see this happening in my new Dear Ones Dress.

$Dear Ones Dress \\ Sophster-Toaster Blog$

I’ve had a lingering fascination with flannel petticoats and underclothes since the first time I watched Gangs of New York. When the movie came out in the early 2000’s, women’s fashion was not focused on functionality, practicality or warmth. Pockets were fake or non-existent, sweat shirts were cropped, straps were spaghetti, skirts were mini, winter boots were unlined and stiletto heeled, and knit sweaters were hard to come by. Seeing that mid-19th-century fashion allowed women, even those living in poverty, to be covered in think layers of warm, beautiful and functional fabrics inspired me in a way that is still leaving ripples to this day.

$Dear Ones Dress \\ Sophster-Toaster Blog$ $Dear Ones Dress \\ Sophster-Toaster Blog$

When I sat down to plan my first winter line earlier this year, I knew I wanted to mix mid-20th-century lines with mid-19th century details. I gave the dress winter minded, mid century inspired details like 3/4 length sleeves, a low, tea length hemline, and a high bateau neckline. I lined bodice in soft brushed cotton to mimic the flannel underthings worn by women in a time before central heat. Then I gave the dress an open back to reveal the gorgeous lining and add some elegance. I wanted to bring practical-for-winter Victorian features to a mid century silhouette. I wanted to create a winter dress that was actually warm.

$Dear Ones Dress \\ Sophster-Toaster Blog$

Dress Sophster-Toaster
Petticoat ModCloth (similar)
Stockings ModCloth
Shoes ModCloth
Earrings Designs by Amber
Necklace Gift

All photos by me.

Baked Potato Soup

Posted on December 2, 2015December 3, 2015 by Melissa Harrison

$Baked Potato Soup \\ Sophster-Toaster Blog$

I started experimenting with this simple potato soup a few years ago. This version of the recipe was first developed at the cottage and quickly became a favourite among my friends. I love making it for a large group and serving it, still in the pot, with lots of little bowls of garnishes surrounding it so everyone can have fun customizing their own bowls.

The soup is quite simple and comes together rather quickly. The potatoes can be baked several hours ahead and left to cool until you are ready to assemble the rest of the ingredients.

$Baked Potato Soup \\ Sophster-Toaster Blog$

Ingredients

2 rashers of high quality bacon
1 medium onion, chopped
5 cups russet potatoes, baked, peeled and cubed (about 5 small to medium potatoes)
3 cups low-sodium chicken broth, or enough to cover
1 cup milk
3 tbsp plain yogourt
salt and pepper to taste

For the Garnish

plain yogourt
cheddar cheese, grated
green onion

Method

Things happen quite quickly, so you’ll want to have all of your ingredients ready before you get started.

Preheat the oven to 400°F. Wash your potatoes and pierce them a few times with a fork. Place them directly on the oven rack (there’s no need to season the skins because we will be peeling them) and bake for 40 – 60 minutes, or until tender. Let cool.
Slice bacon into garnish size pieces and place in a heavy bottom pot over medium heat. Cook until crispy then remove the bacon to a paper towel and set aside. Leave the bacon drippings in the pot.
Add the chopped onion and cook, stirring often, until soft.
Peel and chunk up the baked potatoes. They are easy enough to peel with your fingers – if they have cooled – but you can use a knife, if you like. Add them to the pot with the chicken broth and bring to a simmer.
Once you’ve reached a simmer, remove the pot from the heat, add the milk and sour cream then blend until smooth.
Heat through and season to taste with salt and pepper.
Serve with plenty of garnishes. I like classic baked potato garnishes like sour cream/ yogourt, cheddar, bacon and green onion but you can use anything you would normally put on top of a regular baked potato!

Serves 4 – 6 as a meal.

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