Search This Blog

Saturday, April 19, 2014

Easter Food

I thought I might repost some of the wonderful past posts for delicious Easter food.  Enjoy!

I have some beautiful green and blue eggs from my chickens..perfect to use for Easter.  When I saw this recipe for Easter bread I knew I had found a perfect match for my eggs.  You do not need to hard boil the eggs before using them in this bread as they will cook in the oven as the bread bakes.

 1 package yeast, about 2-1/4 teaspoons
1.1/4 cups milk
pinch of salt
1/3 cup butter
2 eggs, beaten
1/2 cup sugar
3-4 1/2 cups flour (approximate)
1 egg, beaten with 1 teaspoon of water
6 dyed  eggs
1 undyed egg
sprinkles or sugar

Heat the butter and milk together in a saucepan just until the butter melts.  In a large bowl combine the salt, yeast and sugar.  When the milk is just warm..not hot..add to the yeast and whisk well.  Whisk in 2 eggs and then 2 c. flour.  Stir in  at least 1 more cup of flour..or enough that the dough is not longer sticky.  Knead for 5 minutes.  Put in a large buttered bowl, place in a warm spot and allow to rise for one hour.  It will look like this after rising:

Punch down the dough and divide into 12 equal pieces.  Roll each piece into a rope about 14" long like this:

Twist two ropes together and form in a circle.  Place on a cooky sheet covered in parchment paper or silipat.  It should look like this:

Let rise for one hour.
Take the one undyed egg and  whisk with 1 T. water.  Brush over your bread "nests".  Place an egg in the center.  Bake at 350 for 20 minutes.

OK super yummy sugar cookies

3 eggs
2 c. sugar
1 c. butter
Cream these well together on medium speed with your mixer.  Then
(This is the weird part)
Mix 1 c. milk (cold) with 1 t. baking soda
In another bowl mix 3 c. flour and 3 t. baking powder
 Alternately, mix flour and milk mixtures into the creamed egg/sugar mix.  Add
1 t. vanilla
1 T. lemon juice
1/2 t. zlmond
1 T. lemon zest
Add enough flour to make the dough thick and no longer sticky (about 3 more cups).  Refrigerate for at least one hour.

Roll out on a floured surface. Cut into shapes and place on greased cooky sheet,  Bake at 350 for 10-12 minutes.  Cool, frost and decorate.

I know you all love chocolate mousse, and I am certainly never one to downplay the taste of chocolate.  But this is another light mousse..light and airy, tasting of summer to come.  Put a few ladyfingers in a martini glass, put this mousse in the middle, top it with whipped cream and you have a wonderful fancy about for Mother's day?

Strawberry Mousse

2 pints fresh strawberries, pureed
1 c. sugar
1 envelope unflavored gelatin
1/4 c. lemon juice
2 egg whites
1 1/2 c. whipping cream
Combine puree and sugar in a medium bowl.  Soften gelatin in lemon juice, dissolve over hot water.(Stir over another bowl with hot water in it, or over a pot with hot water in it.)   Stir gelatin into puree.  Beat egg whites until foamy and add to puree.  Place mixture into the freezer.

When partially frozen, about 45 minutes later, beat in a food processor or blender until pale pink.  Transfer to a bowl.  Whip 1 c. of the cream and fold into berry mixture.  Place in serving sidhes.  Decorate with more whipped cream and and a strawberry.

No comments:

Post a Comment