Florida is brimming with wonderful farms, providing the best meats and produce the Sunshine State has to offer, most of which can be purchased at weekly farmers’ markets. In Orlando, scan the menu at any chef-driven restaurant and you’ll notice they all proudly partner with a similar list of local farms. At The Rusty Spoon, chef and owner Kathleen Blake, is a major supporter of nearby Lake Meadows Naturals, a treasured farm for many area chefs. At her restaurant, you’ll find a beautiful seasonal menu always incorporating the incredibly tender poultry and fresh eggs from Lake Meadow. These eggs make a lovely addition to any great meal or cocktail party.
For the Eggs
1 dozen eggs
Salt water enough to cover eggs. Bring to a hard boil. Turn off burner and let stand for 11 min.
Remove from hot water and put eggs into an ice batch to cool. Then peel and cut in half, removing the yolks.
If some of the whites tear you can put those into the stuffing mix as well. Gently rinse all the “yellow” left from the yolks in the white.
Pulse your hard cooked yolks in a processor, grate on a cheese grater, or use the paddle attachment on your kitchen aid mixer to make a fine mix of yolks.
For the Tapenade
1 1/2 cups olives pitted (We use a mix of olives i.e.: Kalamata, Casteltravano, Moroccan oil-cured, Nicoise, Giant Green. Buy with the pits, it’s worth the labor. Pit and rinse the olives in cool water.)
2 anchovy fillets
1 small clove of fresh garlic
2 tablespoons rinsed capers
4 oz. basil, roughly chopped
4 oz. thyme, roughly chopped
2 oz. rosemary, roughly chopped
1 tablespoon lemon juice
2 tablespoon good quality extra-virgin olive oil
1 1/2 cups mayo
Put all ingredients (except mayo) into food processor and pulse until smooth.
Mix the tapenade into the mayo. Then fold into your egg mix. You may need to add more lemon juice.
Stuff your eggs and garnish with coarse sea salt and cracked pepper.