No photos yet, but we've already started some things for our Easter basket - some new, some variations of things we tried last year.
First, we'll be doing Pink Pickled Eggs again, except this time with quail eggs! These take 2-3 days to make, but we're starting them now.
Next is a cheese that will be new for our baskets. I have a recipe for a type of Chevre de Provencal - goat cheese medallions preserved in olive oil, herbs and spices - that I want to try. I'll be modifying the original recipe, since it has ingredients we don't want to use and others I just don't have. This requires a week to make, so getting them done today is a priority. If you want to give it a try, this is what our variation will be.
4 goat cheese medallions (a log cut into quarters)
note: I got a larger log of goat cheese and will likely cut it into more pieces.
1 tsp peppercorns
4 garlic cloves
4 small bay leaves
4 sprigs rosemary
thyme (I only have dry, so I plan to use about a tsp)
2/3 cup olive oil (I will be using tarragon infused olive oil)
Place medallions in a canning jar, or in individual jars. Add herbs and spices. Top with olive oil to cover.
Seal and refrigerate for 1 week.
Once they're done, I plan divide them up for the several baskets we will be making this year. I still have to figure out how to contain them, as the flavoured oil is useable for salad dressing and I want to make sure it's included.
The original recipe is Goat Cheese in Provencal Oil from Paul Gayler's The World in Bite Size; tapas, mezze, and other tasty morsels.
I hope to get some photos up in the next few days.