This month: Easter Eggs, Mint Juleps, and Oysters!
I hope everyone enjoys a peaceful, inspiring Easter.
-JT
when the children were young, I used to blow out six dozen eggs. we used tube watercolors on the eggs wetting the eggs and painting them different colors, or just dropping splotches on the wet eggs and letting them spread. Then when they were dry we put food oil on them so they would gleam and hung them from the branches we brought into the house, either forced forsythia or willow. Then we would drape yellow pink blue or purple ribbons through it. it was pretty.
Scotch eggs at our house for every Easter breakfast.
I boil many more for our grand children to decorate. such fun.
The smell of vinegar with Easter eggs reminds me of what followed the egg hunt in Grandpa’s back yard. Grandma peeled & pickled the eggs German style with cloves & onion & beet juice. Had to wait a week, though, before they were tangy enough to enjoy.
How long did it take the poor things to die? :-D
I’ll just have Eggs over easy, with bacon, hash browns and rye toast please and lashings of hot sauce!
Oytsers is good too, with lashings of lemon, horseradish and sauce!
YOU’RE BACK!
Missed you much. Thank you soooo much and then some for your kindness and hard work.
Bfl
I saw a new to me method of dying eggs on FB the other day. White rice tinted with food coloring was put in individual containers with lids, the hard boiled eggs were then put in the container, lid put on and gently shaken. I liked the speckled look on the eggs.
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.
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.
We have used the boiled eggs to make deviled eggs with a crawfish mixture. Along with some fried perch.
I love this timely Easter egg dye idea! I’m going to try it with 2 of my granddaughters using whipped cream. We always make deviled eggs for Easter :)
I am envisioning that while rolling eggs around in the whipped cream we may have to finger scoop quite a bit in our mouths. Sounds like such fun! ;)
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.
Beautiful Easter eggs!
HAPPY EASTER-—HE IS RISEN
The NEWS that unfolded from an empty tomb just as the sun was coming up on the First Easter Morning 2000 years ago.
“Easter is the commemoration of the single event that transformed the world forever—the resurrection of Jesus after his crucifixion and death on the cross. That God would send his Son to die as a sacrifice for the sin of all who would believe in Him is an unbelievable gift—beyond most people’s comprehension. That a resurrection and a joyous eternal life await believers is beyond anything anyone could imagine. That is the promise and essence of Easter.”
(HAT TIP Scott Powell, senior fellow at Discover Institute in Seattle)
Romanian Pasca Easter Bread Cheesecake
Ingredients
Sweet bread dough
1 package instant dry yeast 2 teaspoons
1/3 cup sugar
1 cup warm milk
2 eggs lightly beaten
3 tablespoons butter softened
½ teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon and 1 orange
4 - 4 ½ cups all-purpose flour
Cheesecake filling
1 cup ricotta
4 ounces cream cheese 1/2 package
1/3 cup sugar
2 eggs
1 teaspoon vanilla extract
Egg wash
1 egg
1 teaspoon milk
Glaze
2 tablespoons honey
1 teaspoon milk
Instructions
Sweet bread dough
In a bowl of a stand mixer fitted with dough hook attachment, add the yeast, sugar, and warm milk. Let it proof and raise.
Meanwhile, measure out the remaining ingredients for the bread. Mix them into the yeast mixture starting with 4 cups of flour and then adding more if necessary. The dough should be soft and only slightly sticky. The amount depends on the flour and air humidity.
Let knead until smooth, about 10 minutes. Alternatively, knead the dough by hand. Lightly oil the dough, cover with plastic wrap and let rise until doubled in volume, about 1-2 hours.
Divide the dough into halves. Press one half onto the bottom of a 10-inch greased springform pan.
Divide the other half into three even pieces. Form each piece into a thin rope, about 32-inch long. Braid the pieces together and loop around the edge of the pan. Cut off excess dough and pinch the ends together to seal. Use the extra dough to form a cross and place it on top of the filling (optional).
Let rise for about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
Cheesecake filling
With an electric mixer, beat the ricotta, cream cheese, and sugar until smooth. Mix in the eggs and vanilla.
Assemble
Press down the center of the dough flat. Brush the braid with egg wash. Pour the cheesecake filling in the middle of the braided circle.
Bake for 15 minutes, then lower the oven temperature to 325 degrees Fahrenheit and bake for 40-45 more minutes or until the crust is a deep brown. Turn off the heat and let cool in the oven without opening the door for 1 hour.
Remove from the oven and let cool completely. Just before serving, brush the braid with honey glaze.
Recipe Notes
~ Free Tip ~
Add ½ cup raisins to the cheesecake filling (soak them in rum to soften).
For a quick dough rise, place the bowl into a larger bowl filled halfway with hot water.
Use just one kind of cheese for the filling - 12 oz. (1 ½ cup) of ricotta, cream cheese or farmers cheese.
https://all-thats-jas.com/easter-bread-cheesecake-pasca.html