• 12 dozen WoodBottom Quail Farms quail eggs
• 6 cups vinegar
• 3 cups sugar
• 30 whole cloves
• 2 tsp pickling spice
• 2 tsp salt

Directions: Place eggs into pot and cover with two inches of water. Bring to a rolling boil for three minutes, stirring frequently. Remove from heat and run eggs under cold water, then peel the eggs. Bring vinegar, salt, sugar, cloves, and pickling spice to a light boil for ten minutes. Add eggs to sterilized jars and cover with strained vinegar mixture. Process jars in a hot water bath, boiling for 20 minutes. Let sit 5 minutes before moving to a towel. Let stand 12-24 hours before moving. Best if left a few days before eating.

*The USDA does not recommend home canning eggs. They do recommend refrigerator storage for eggs*

• 8 quail, cleaned and split lengthwise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped carrots
• 2 tablespoons finely chopped celery
• 1 clove chopped fresh garlic
• 2 1/2 tablespoons fresh bread crumbs
• ground black pepper to taste
• 1 tablespoon bacon drippings

Directions:

Preheat the oven broiler.

In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.

Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.

Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

• 6 quail eggs, at room temperature
• 14oz smoked salmon
• 6 anchovies in olive oil, drained
• 12 chunky slices of baguette
• 3 tbsp mayonnaise or aïoli

You will need –

• 12 cocktail sticks

Directions:

Put a pan of water on to boil. Put the eggs in a small sieve and, as soon as the water reaches a rolling boil, lower the eggs into the water. Turn the heat to a gentle simmer and set the timer for 3 mins.

Meanwhile, prepare a bowl of iced water. Drain the eggs and immediately tip into the water to cool. Carefully peel them and cut in half lengthways. Cut the smoked salmon into 1 inch strips and cut each anchovy into 4 slivers.

Spread the bread with the mayonnaise or aïoli. Top with a swirl of salmon, a halved quail’s egg and 2 slivers of anchovy. Push a cocktail stick through each piece of bread to hold it all together, sprinkle over some black pepper and serve.

• 12 quail eggs
• 1 baguette, cut into 24 slices
• 8 ounces American black caviar

Directions:

Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.

Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.

Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.

Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.

• 3/4 cup white miso (soybean paste)
• 1/3 cup sake
• 3 tablespoons sugar
• 4 scallions, white and light green parts only, chopped
• 1 tablespoon vegetable oil
• 12 semi-boneless quail (about 2 1/4 pounds)

Directions:

Combine the miso, sake, sugar and scallions in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Let cool, then transfer to a large bowl and whisk in the vegetable oil.
Pat the quail dry. Add to the bowl with the miso mixture and toss; cover and refrigerate 1 hour.

Preheat the broiler. Line a shallow baking pan with foil. Arrange the quail in the pan in a single layer. Broil, rotating the pan as needed, until the quail are browned in spots and cooked through, about 8 minutes per side.

Ingredients:

• 12 quail eggs
• 1 cup flour
• 1 cup panko crumbs
• 1 large egg
• 3/4 cups hot Italian sausage or sausage of choice (casings removed)*
• vegetable oil (for frying)
• Mustard for dipping

Directions: