Posted on 03/28/2018 4:07:48 PM PDT by Jamestown1630
I have fond memories of dying Easter eggs when I was a kid; today, the smell of vinegar will always take me back to the dining-room table of my childhood, and the PAAS egg-dying kits. Last week, I discovered a somewhat messier alternative technique that nevertheless results in a beautiful dyed egg: Shaving Cream Easter eggs (remember to only use shaving CREAM for this, not the gel):
https://www.bhg.com/holidays/easter/eggs/shaving-cream-easter-eggs/
In 1937, a General Connor wrote from West Point to Colonel Simon Bolivar Buckner of Kentucky - who was then at Fort Meade - a request for the latter’s famous Mint Julep recipe. S. B. Buckner responded with a beautifully lyrical letter describing the preparation of this
‘ quintessence of gentlemanly beverages...A mint julep is not the product of a FORMULA. It is a CEREMONY and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician, nor a Yankee. It is a heritage of the old South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flower-strewn paths of happy and congenial thought….’
Here is a link to the letter on the Buckner family home page, including the recipe for this ‘beverage eminently appropriate for honorable men and beautiful women’:
http://www.thebucknerhome.com/julep/recipe.html
And to go with your drinks: Angels on Horseback – Oysters wrapped in bacon and broiled or grilled. If you’ve never tried – or think you don’t like – oysters, as this post on the site What’s Cooking America suggests these ‘Angels’ might be a great way to introduce yourself to them:
https://whatscookingamerica.net/Appetizers/AngelsOnHorseback.htm
-JT
Our family tradition brought over from old country.
Brown onion skins boiled with water & vinegar make a nice egg dye. Color can vary by amount of time the egg sits. Do need almost all the papery skins from a five pound bag though...;>) Don’t recall the exact amt of vinegar, but think it was about a half cup.
We were allowed to play with setting the lightly colored eggs in soup spoons for a few minutes to make a darker section. Turned out a lot interesting patterns.
Dad also cut 1/8” or so strips of drafting tape, masking tape of any kind also good. We taped them on the eggs, longitudinal, cross hatch patterns, you name it. Interesting color effects when used with Paas dyes. Table usually had about 5 or 6 Paas dye bowls. Tip, let eggs dry before re-dyeing another color, otherwise you get muddy mess.
Rapidograph india ink pens can be used to trace what ever patterns one prefers on eggs before dyeing. See Uktainian and Russian Easter eggs for examples. Less tedious than hot wax striping.
Fun, as long as one doesn’t mind the cleanup. Those little wire hoops are a must... Or make your own from wire coat hangers.
whew....sounds like a lot of work.
If you go to the seach box, choose ‘title from the drop-down’, and put in Monthly Cooking, it pops up.
A vintage recipe——back in the days when Trader Vic’s was THE place to go and San Francisco had not yet been turned into a hellhole.
Trader Vic’s San Francisco Oyster Loaf
2 dozen medium sized oysters
1 loaf sourdough French bread
1 cup melted butter
3 eggs, slightly beaten
fine dry bread crumbs
sliced lemon
1/4 cup chopped parsley
salt and pepper
PREP Remove the top from round or oval loaf of French bread and save. Hollow out loaf, then brush inside of load and lid liberally with some of the melted butter. Bake in hot oven, 400 degrees, until very hot and toasted.
OYSTER PREP While loaf is heating, roll oysters first in bread crumbs, then in beaten eggs, and then again in bread crumbs. Fry oysters in the rest of the melted butter in a heated heavy frying pan. Fry on both sides, but be careful to not overcook. Four to 5 minutes is enough to brown them.
ASSEMBLY Fill the hot, crusty bread with the fried oysters. Pour a little of the butter in which the oysters were cooked over them. Cover with thin slices of lemon and sprinkle with shopped parsley. Place toasted lid on loaf and serve.
Serve 6 oysters per person, then slice the bread case and serve.
Well yeah... but it’s Easter.
Much like out up and decorating a tree at Christmas....long time fun.
Now if I could only write a check for a Faberge egg...
;>)
“I like to blow-out my eggs; then you can decorate them with all sorts of things, sequins, ribbons, and keep them.”
LOL!!! Did that when I was kid!! Thought someday I would make a sorta Faberge egg. I was a kidlet.
Later did macramé with thread and beads on over Christmas round ornaments. They are gorgeous.
These are Martha's tender-steamed carrots---buttered-and brown sugar glazed.
I like the way she cuts them in spears---to look like-fresh-picked farmstand carrots.
She removes, then crisps the green tops in oil, before adding as a garnish.
That’s gorgeous. I loved glazed carrots. Going to look this up and then buy some at Whole Paycheck.
OYSTER LOG
METHOD combine 3-8 oz pkg cream cheese, 2 tablespoons steak sauce, 1/4 cup Miracle Whip,
minced gar/cl, or tsp gar/powder, minced small onion. Stir in 2-3-3/4 oz cans smoked oysters, well-drained/chp,
cup chp toasted pecans. Shape into 2-9-in. logs. Roll in mixture of 3 tb chili powder, 2 c chp pecans and chp parsley.
Usta spend a lot of time on the Chesapeake. Miss it.
It does make spectacular a pedestrian offering of carrots.
Mudbugs in deviled eggs? Brilliant!
I put a sliver of anchovy in the bottom before I spoon in the goo. I have to keep them away from my wife because she would yak, but I love them
I’m thinking that any of the ‘cream swirled’ eggs might work better if the eggs are blown-out; that way they’ll be lighter and will contact the various colours more delicately.
Come on back! We’re still here.
I live near Yorktown and the York River. I’ve sailed all over the Eastern Shore. Lots of great gunkholes!
Safeway use to make a dill rye bread. Best bread ever!!!
Safeway use to make a dill rye bread. Best bread ever!!!
I never find carrots with fluffy green tops like that. I wonder what other green you could use for that presentation.
Remember Leggs? I always wanted to decorate them.
Did do ornaments with bead and macramé. They were great!
You Tube Lady! She’s me in the past! Love her, THX!!
I wish she had explained better how she made the skewer-holder, and the pattern for the dots...but I guess one could figure it out.
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