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
That looks very good. I will have to try making it with whole lactaid milk as my wife loves creamed sea food but doesn’t tolerate it well.
That ought to work out real good.
I think of this thread all the time and I can never find it in the short time I have on FR sometimes. Is there anyway to have a link to it from the index?? Definitely it only being monthly makes it harder to find. And less camaraderie. Any ideas that might really allow us to have an FR searchable thread?
These natural dyes are what is used in Switzerland. Onion skins, beets. They are really pretty. I love the cream technique in your link, never heard of that. Not a big egg dyer but they are so beautiful.
Whoops, forgot my natural dye link
https://www.bhg.com/holidays/easter/eggs/natural-easter-egg-dyes/
It's strange but my grandson loves them; his mom has for a long time. He will eat a whole can.
But you have to be careful with oil and the juice, not to spill it, have to supervise grandson closely to try to prevent that. The cat won't eat it (loves tuna water, salmon except won't eat the bones which is odd, and sardine water or oil and it's hard to get the worst of the stink out of the cans for recycling. A squirt of detergent to dissolve the oil so you can throw it thru the garbage disposal helps but not enough.
When I first saw the subject, I immediately thought of Chef John's scalloped oysters. I'm crazy about them but they don't reheat very well. Also love anything oysters. Except oysters on the half shell. Once was enough.
Enjoyed the talk about decorating eggs. I blew some out one year, kind of difficult. Haven't done any for a long time.
Is anyone making lamb for Easter? All I see in books and magazines are ham recipes for the big day. I still cling to the Paschal Lamb on Sunday! I’m making a chocolate simnel cake with the 11 marzipan balls that represent the 11 apostles (Judas obviously being kicked off). It’s an English custom which I’ve, of course, Americanized.
One of the tricks is to scramble the egg inside the shell with a skewer, after you’ve made a hole; it makes it a lot easier to blow out.
If you go to the seach box, choose ‘title from the drop-down’, and put in Monthly Cooking, it pops up.
We were thinking of trying a leg of lamb this year. We don’t have any experience with cooking it except for the occasional lamb chop, and wondered if it would wind up being ‘eternity and two people’.
We have used the boiled eggs to make deviled eggs with a crawfish mixture. Along with some fried perch.
ITALIAN LAMB CUTLETS / Chili and Olives / As featured in NIGELLA EXPRESS
Nigella says, "No one does lamb cutlets better than the Italians; this is the great Anna Del Conte's recipe. The nuggets of pink meat are so tender and flavourful, you want to gnaw every morsel right off the bone. I can't tell you how heavenly these cutlets are, snatched straight from the fridge the day after--should you be lucky enough (and it's unlikely) to have leftovers."
METHOD Flatten 12 lamb rib chops between saran gently w/ rolling pin or mallet. Layer in large dish chops in single layer, 4 tb ol/oil, sliced garlic, tsp ea chilli flakes, dried oregano (or use Tuscan herbs), zested/juiced lemon. Sprinkle w/ tsp Maldon salt, 15 sliced black olives, turn/coat chops in marinade. Cover/steep 20 min at room temp. Saute/color a bit 2-3 min per side on high heat in 2 tb heated ol/oil. Reset heat to medium; add reserved marinade, 2-3 tb water; cook 5 min for rare or more for well done (depending on thickness).
SERVE Plate chops, pour on pan juices; sprinkle w/ chp fresh red chilli, to enhance dried chilli.
Nigella's chocolate key lime pie
SOURCE: KITCHEN: RECIPES FROM THE HEART OF THE HOME 2010
METHOD CRUST Proc/biscuits, cocoa powder, butter and chocolate chips to sandy consistency. Tip into fluted tart tin w/ loose bottom, and press onto the base/up sides; chill. FILLING add juiced limes to the condensed milk, whisking to mix. Pour in the double cream and whisk thick, then spoon into chilled crust; use back of spoon to finish top in swirly fashion, leaving the soft filling encircled by dark crust. Chill firm 4-24 hours. when you are ready to serve, unmould the pie; leave it on the base. Lightly dust w/ grated chocolate then sprinkle w/ lime zest. (This is important because without food colouring the pie will seem too pallid to conjure up the limes that flavour it. Serve immediately, softens if kept out of the fridge for too long).
ING digestive biscuits 300g cocoa powder 1 x 15ml tbsp soft unsalted butter 50g dark chocolate chips 50g can chilled sweetened condensed milk limes 4, to give approx. 2 x 15ml tablespoons finely grated zest and 175ml juice double cream 300ml square best-quality dark chocolate
The flavor of limes/chocolate is unusual - I’ve never tried it. Well worth finding out, though! I use a Nigella recipe for my chocolate cake. I’m serving it with her no-churn chestnut ice cream. Extremely elegant - as elegant as her cake is not. But the cake is pretty delicious.
I’m making her Cumberland sauce (for the first time) to serve with the lamb. I also serve mint sauce & red current sauce on the side.
I doubt I’ll find asparagus to serve. I won’t buy Mexican asparagus.
Yum, yum, yum.
A wonderfully elegant dinner, true-to-the-holiest day Easter traditions.
And your sauces——my mouth is watering.
Nigella’s desserts are outstanding.
I also have the no-churn chestnut ice cream recipe......not tried it, yet.
I made Easter treats? That’s a clever idea.
You mean people actually eat the peeps? I thought they were just used for decoration until they hardened and were thrown away, lol!
I did try making homemade marshmallows one time, I followed Ina gardens recipe. They didn’t turn out near as pretty as hers or as wonderful as she claimed. I don’t think I did it quite right.
The problem is finding that chestnut puree. I grabbed it at Schaller & Weber’s this week when I saw it lurking on a dusty shelf. Make sure it is sweetened. I bought unsweetened and had to mess around with confectioner’s sugar which is a pain in the neck!
That’s a pretty interesting combination for a topic this month
I make those lamb chops! I mess around with the mint & red pepper on the chops - it is delicious. I serve it on a bed of arugula & naval oranges along with pan roasted potatoes. Typical Nigella one dish meal.
he is correct! :-)
Reese‘s peanut butter eggs have much more peanut butter then their traditional candy counterpart. I try to stock up on them at Easter time and try to make them last through the year.
The other egg I loved it and can’t find anymore is mounds eggs. They had a ton of coconut in them! I haven’t seen them for decades though.
That reminds me, note to self. On Monday go out and look for Reese‘s peanut butter eggs on sale and eggs on sale. Last year I found medium eggs for $.25 at the dollar store.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.