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Ingredient
Top 5 ways to do it Easter
1 . 700. California Farm Easter Chocolate Eggs and Dinner
700. California Farm Easter Chocolate Eggs and Dinner
After years of planning, planting and preserving, this is our first Easter dinner where all dinner ingredients are from our tiny farm, 3 acres. We grow foods to make special meals for Guests, Holidays and Celebrations, plus healthy day to day meals that everybody likes, and Centennial meals for people who want to live beyond 100 years. On a budget. Cookpad and Amazon make this possible with global home cooking recipes and supplies.
Ingredient
2 bottles
California Red Cabernet Sauvignon wine
Cooking instructions
* Step 1
Verbenum is our only white flower at the moment. Beautiful around Easter. We start dinner with kitchen grown and sliced oyster mushrooms sauteed 2 minutes in olive oil with unsalted ghee butter as an appetizer. 1 ounce per person of your 16 ounce dinner.
* Step 2
The best soup chickens are older hens that stop laying eggs. Brown a whole chicken thigh in a dutch oven on all sides. Add fresh parsley and celery, Tsp harissa lemon pepper mix, cover with cold water, bring to boil, simmer overnight, till broth is condensed to half. Dice meat and skin, remove grizzle and bones. Serve broth with freshly baked sour dough french bread. 3 ounces of your 16 ounce dinner.
* Step 3
Spring is a month late this year, but we got some small fresh artichokes. To make them tender, put upside down on steamer and steam till you can pull the leaves off by wiggling. Then, add to lamb roast upside down, to absorb the lamb roast flavors. Serve with aioli dip. 2 ounces of your 16 ounce dinner.
* Step 4
Chickens start laying again when the days get longer in spring, to give to friends and family and cook with. Perfect to make fresh mayonaise with garlic aoli. Run food processor eight seconds with fresh farm egg, Tbs olive oil, Tbs lime juice, Tbs red wine vinegar, Tsp dijon mustard, Tsp sweet paprika powder. Drizzle in one cup grapeseed oil with processor running. Add 1 ice cube frozen garlic. Puree. Tablespoon per person, one ounce of your 16 ounce dinner.
* Step 5
A new baby lamb is added each spring to replace one of the older ones. Lamb meat is cut at the shoulder into leg and shoulder, then broiler seared at 500F degrees in preheated roasting pan, ten minutes per side, then cooled.
* Step 6
When cooled, the lamb is encrusted, then roasted with artichoke, potatoes and onions, in a crust of yoghurt, mustard, garlic puree, oregano, thyme, pulverized fresh rosemary, chopped olives, chopped tomatoes. Roasted in 375F degree oven till internal temperature is 125 F degrees, about 15 minutes per pound, 75 minutes total. Rest 10 minutes, then measure internal temperature. Slice thin, serve over arugula, 6 ounces per person out of your 16 ounce dinner.
* Step 7
Siberian fingerling potatoes grow here, two crops, on top of our hard, poor desert soil, which gardeners call “Shasta Cement”. Covered with straw or peet, drip irrigated, they make delicious Brabant potatoes. Boiled 10 minutes, skin on, with boiler onions, then cut in half, fry flat sides down in the juices of the lamb roast, till the lamb is done. An ounce of potatoes and onions per person, 2 ounces out of your 16 ounce dinner.
* Step 8
3 Tbs Pear William liqueur flavor 12 handmade dark chocolate Easter eggs.
* Step 9
Melt 4 Tbs peruvian cacao powder in 4 Tbs unsalted butter and 400 ml condensed milk, bring to boil, stir. Sprinkle chocolate sprinkles on bottom of 8” x 8” glass baking dish, ladle warm chocolate paste over them, add 3 Tbs Poire William liqueur, stir, cool till semi solid 30 minutes.
* Step 10
When solid, scoop in tablespoon, roll through chocolate sprinkles till egg shaped, press into spoon, turn, press other side. Serve cold. 1 ounce, the last ounce from your 16 ounce dinner.
* Step 11
This California Red Cabernet Sauvignon wine grows in the hills nearby, our own red wine failed this year because we tried to reuse screwtop bottles. For after dinner, serve home made eggnog liqueur. Enjoy.
Note: if there is a photo you can click to enlarge it
2 . Chocolate-Covered Peanut Butter Easter Eggs 🐣
Chocolate-Covered Peanut Butter Easter Eggs 🐣
Peanut butter cups are one of my family’s favorite candies. Making them from scratch was both easy and fun (even if it was a little messy!). Most importantly, it was something that my 5 year old daughter and I could do together. The chocolate all over my kitchen was worth it. 😆
Ingredient
1/2 cup
creamy peanut butter
3 Tablespoons
unsalted butter, at room temperature
1 cup
powdered sugar
1 teaspoon
vanilla extract
1/4 teaspoon
kosher salt
Cooking instructions
* Step 1
Assemble the ingredients.
Ensure that the butter is at room temperature.
* Step 2
Place the graham crackers in a large plastic bag and smash them using a mallet or a rolling pin. Very finely crushed crumbs will yield a better texture in the filling.
* Step 3
Place the butter into a bowl and beat with a hand mixer at medium speed until creamy.
* Step 4
Scrape the bowl, add the peanut butter, and beat again with the hand mixer until the mixture is smooth and a little bit lighter.
* Step 5
Add the powdered sugar and mix it in at low speed. Add the vanilla, kosher salt, and graham cracker crumbs, and mix again at low speed until everything is well blended.
* Step 6
Cover the peanut butter filling and place in the refrigerator for at least an hour. Chilling it will make it easier to work with.
* Step 7
Line a cookie tray with parchment paper. Form rounded tablespoons of the filling into egg shapes, replace them onto the parchment paper. Cover the tray with plastic wrap, and place in the freezer for at least 30 minutes.
* Step 8
Melt the chocolate. I used a microwave for this step, but you could use a double boiler if you wish.
* Step 9
Working with one “egg” at a time, dip it into the chocolate and remove it using two forks. Transfer the dipped “egg” to a parchment paper-lined cookie sheet.
* Step 10
If desired, decorate using sprinkles.
Store the eggs in the refrigerator in a covered container for up to one week. Or, you can freeze them for up to a month.
* Step 11
Please note that the sprinkles may melt a little or spread, so be sure to enjoy the decorated ones first.
* Step 12
Notes:
Use a chocolate that is suitable for melting. Ghirardelli‘s baking chocolate works well in this case, and I chose 60% cacao for these peanut butter cups.
In a pinch, chocolate chips will work, but the chocolate tends to be thicker and clumps a little more.
Note: if there is a photo you can click to enlarge it
3 . Easter Bunny Cake
Easter Bunny Cake
Coconut cake in bunny shape. #GlobalApron 2024
Ingredient
2 pounds
stuffed powdered sugar
1 stick
butter, softened
1 cup
Crisco shortening
1-2 bags
shredded coconut
Cooking instructions
* Step 1
Bake cake in 2 round cake pans, cool completely. I place them in freezer until ready to frost.
* Step 2
Cream butter and shortening together until smooth. Slowly beat in SIFTED powdered sugar, alternately with small amount (1-2 Tbsp) water, for spreading consistency.
* Step 3
Place coconut into bowl, add a few sprinkles of water to moisten justa tad. This makes it “stick” better to the frosting.
* Step 4
Remove cake from freezer, score an arc on each side of one layer to make ears, making a bow tie shape in the middle.
* Step 5
Place uncut layer on serving tray, place bow tie at the bottom of uncut layer, place the ears at the top of uncut layer.
* Step 6
Tint small amount of frosting with pink food coloring for the inside of the ears. Frost ears, head and bow tie. Pat on moistened coconut for “bunny fur”. Place jellybeans for eyes & nose. Peel twizzler and lay on each side of nose for whiskers and mouth.
* Step 7
Serve with some bunny tracks ice cream.
Note: if there is a photo you can click to enlarge it
4 . Tsoureki (Greek Easter Bread)
Tsoureki (Greek Easter Bread)
Tsoureki (τσουρέκι) is a sweet yeast bread that is typically served at Easter. It’s similar to a brioche since the dough is enriched with eggs, milk, and butter. I made it for my family to enjoy for Christmas!
My sister-in-law married a Greek man and now lives in Athens. My husband visited them recently and brought back a loaf of tsoureki for me. After one bite, I was determined to make it since it was delicious, and because we don’t have any Greek bakeries nearby.
There are three critical things to know about making authentic Greek tsoureki.
1) In order to obtain the correct flavor, you need to use the specific Greek spices that are listed in step one of the recipe.
2) Bread flour should be used in order to provide enough strong gluten for the dough to rise and achieve its fluffy, slightly stringy texture. If you use all-purpose flour, you’ll have to knead a lot longer to ensure sufficient gluten formation.
3) Ensure that you set aside enough time for the dough to rise. Because the dough is very enriched and heavy, the yeast has to work extra hard, and the rises take quite a bit of time (which for me was 5 hours total). Be patient!
I’m happy to say that the time and effort paid off. My tsoureki was the same flavor and texture as the one from Athens!! And although this is usually an Easter bread, it’s delicious enough to eat any time!
This recipe was modified from Dmitra’s Dishes
#Easter #Christmas #Holiday #Celebration #Special #Yeasted #Baking #Sweet
Ingredient
1/2 cup (120 ml)
lukewarm milk
1 teaspoon
sugar
2 Tablespoons
all-purpose flour
1 Tablespoon (7 g)
active dry yeast
4 cups (546 g)
bread flour
1 cup (200 g)
white sugar
1 Tablespoon (4 g)
ground mahlepi (mahleb)
1/4 teaspoon
mastic powder (mastiha)
1/4 teaspoon
salt
3 Tablespoons
King Arthur Bread and Cake Enhancer (optional)
3/4 cup (180 ml)
warm milk
5 Tablespoons (71 g)
unsalted butter at room temperature
2 Tablespoons
vegetable oil (or olive oil)
2 Tablespoons
water
Cooking instructions
* Step 1
Two aromatic spices are important for the distinctive flavor of tsoureki. Mahlepi (or mahleb) is from the pits of a wild cherry. It provides notes of cherry and bitter almond. Mastiha is the resin of the Mastic tree that grows on the Greek island of Chios.
* Step 2
Prepare the starter:
Whisk the lukewarm milk, sugar, and flour in the bowl of a stand mixer. Gently stir in the yeast, cover the bowl, and set aside to activate for 10 minutes. It should look foamy, as in the second picture.
* Step 3
While the starter activates, combine the bread flour, sugar, mahleb, mastiha, and salt in a large bowl. Whisk to combine.
* Step 4
Grate the zest of one large orange into the dry ingredients and mix well to combine.
* Step 5
In a separate bowl, whisk together the 3/4 cup lukewarm milk and the two large eggs.
* Step 6
Add the dry ingredients to the starter. Mix a bit, then add the egg/milk mixture. Stir with a spoon until the dry ingredients are incorporated. Scrape the bowl well.
* Step 7
Using the dough hook attachment for the stand mixer, knead the dough for eight minutes on a speed setting of three (medium speed).
If you don’t have a stand mixer, knead by hand for 15 minutes.
* Step 8
Ensure that the butter is at room temperature. With the stand mixer on low speed, add the butter about 1 Tablespoon at a time.
Increase the speed of the mixer to four, and knead for another 3 minutes.
* Step 9
Meanwhile. Add 2 Tablespoons vegetable oil (or olive oil) into a large bowl.
* Step 10
The dough will be very soft and sticky. It will not form a ball. Don’t worry! Transfer the dough to the oiled bowl, then gently turn it over so the dough is coated in oil.
Cover the bowl with plastic wrap and put it in a warm part of your house to rise.
* Step 11
I turned my oven into a proofing drawer so that the dough would rise well. I turned my oven on to its lowest setting for about two minutes, then shut it off. The inside of the oven was just a little warm. I filled a 9x13” pan with boiling water and placed it on a lower shelf. I then placed my covered dough in the oven and shut the door.
* Step 12
The dough needs to rise until it is doubled in size. Because this is a highly enriched dough, the rising process will be slow. Be patient!
* Step 13
Gently punch down the dough and transfer it to a lightly floured surface. Divide the dough in half.
* Step 14
Work with one half at a time. Cut the dough into three equal pieces. Gently roll each piece into a log 13 inches long.
* Step 15
Braid the three dough strands on top of parchment paper. Tuck the ends under a bit. Transfer the braid to a cookie sheet by lifting the parchment paper.
Repeat the process with the other portion of dough.
* Step 16
Cover the cookie sheet with plastic wrap and allow the dough to rise again. You don’t need the dough to double, but you do want it to get puffy.
Again, this can take a while, so be patient. In a cooler house, my loaves looked ready after about 2 hours. But, when it was warmer, they were ready after about an hour.
* Step 17
Towards the end of the rising time, preheat the oven to 350°F.
* Step 18
Brush the surfaces of the loaves with the egg wash.
* Step 19
Sprinkle sliced almonds on top of the loaves, if you prefer. You could also sprinkle them with sesame seeds or simply leave them plain.
* Step 20
Bake the loaves in the preheated oven for 30 to 35 minutes. Mine were done after only 30 minutes. The loaves should be nicely browned.
Wait at least 30 minutes after taking them out of the oven before slicing them.
* Step 21
The tsoureki can be stored at room temperature, tightly wrapped, for up to 7 days. They also freeze well!
* Step 22
Notes:
Note: if there is a photo you can click to enlarge it
5 . POLISH EASTER BABKA CAKE WITH SOAKED RAISINS by (Jerr)
POLISH EASTER BABKA CAKE WITH SOAKED RAISINS by (Jerr)
This Polish-style Babka recipe is easy to make and so beautiful to serve! It’s jam-packed with pineapple-soaked golden raisins and cherry-soaked dark raisins instead of rum soaked raisins, hiding like little gems inside a rich (8 yolks!), yeast-based cake. Baked in a signature Bundt mold, Babka doubles as a centrepiece on nearly every Polish Easter table.
Ingredient
1/2 cup (160 g)
dark raisins
1/2 cup (160 g)
golden raisins
2 tbsp (30 ml)
rum, (I Substitute with orange/ pineapple juice)
3/4 cup (150 g)
sugar
pinch
salt
1 cup (100 g)
powdered sugar
Cooking instructions
* Step 1
HOW TO MAKE THIS POLISH EASTER BABKA?
* Step 2
Here are some key steps. For the full recipe, refer to the recipe card below.
* Step 3
Step 1
Crumble fresh yeast into a bowl. Add in two tablespoons of sugar and half a cup of flour.
Pour warm milk in, and blend everything together with a fork. Cover the bowl with a cloth and set aside in a warm place.
* Step 4
Step 2
Add egg yolks to the rest of the sugar and use a mixer to beat them together – until light and fluffy.
Add in the rest of the flour to the beaten yolk mass. Next, add the yeast mixture we have left aside earlier on.
* Step 5
Step 4
Grease the bundt mold generously with butter and dust heavily with breadcrumbs. Move the dough into the mold, making sure it only occupies half of its size. Set aside to rise for half an hour.
* Step 6
Step 5
Bake for 60 minutes in 160°C (320°F)
* Step 7
WHAT COULD YOU SERVE WITH THIS POLISH EASTER BABKA?
This classic Yeast Babka is mostly enjoyed plain, but some enjoy it with a spread of butter and a dollop of fruit jam.
* Step 8
Recipe Card:
* Step 9
1) Drop the raisins into a sieve and pour boiling water over them (generously!).
* Step 10
2) Transfer raisins into a bowl and pour in the rum. A walnut-infused nalewka (Polish-style spirit), but a zesty citrus liqueur would work beautifully as well. (I use pineapple, orange, or cherry juice),Set aside to soak for at least 30 minutes.
* Step 11
3) Crumble fresh yeast into a bowl. Add in 2 tablespoons of sugar and ½ cup of flour. Pour warm milk in, and blend everything together with a fork. Cover the bowl with a cloth and set aside in a warm place (if it’s quite warm in the kitchen, just leaving it on a worktop will do the trick).
* Step 12
4) Add egg yolks to the rest of the sugar and use a mixer to beat them together - until light and fluffy.
* Step 13
5) In your mixer, swap the whisk attachment for the flat beater/paddle or a dough hook.
* Step 14
6) Add in the rest of the flour to the beaten yolk mass. Next, add the yeast mixture we have left aside earlier on.
* Step 15
7) Turn the mixer on, and knead until the dough turns elastic and becomes less sticky (it took roughly 15 minutes in my case). As you go, add in melted butter and a pinch of salt.
* Step 16
8) At the very end of kneading, add rum-soaked raisins.
Cover the bowl with a cloth or a cling film, and leave in a warm place. Allow it to double its size (that takes roughly 1.5h).
* Step 17
9) As you wait, grease the bundt mold generously with butter and dust heavily with breadcrumbs (or finely crushed digestive biscuits). Leave it to chill in the fridge (that trick makes it easier to release babka from the mold later on).
* Step 18
10) Move the dough into the mold, making sure it only occupies half of its size. If you have some dough left over, just use another mold to bake it (a loaf pan does the job).
* Step 19
11) Cover with a cloth yet again and leave the dough to rise for another 30 minutes.
Preheat the oven to 160°C (320°F) without fan-assist.
* Step 20
12) Bake for 60 minutes. To check if it’s done, poke the babka with a toothpick - if it comes out dry, the cake is ready.
* Step 21
13) Carefully remove the mold while the cake is still hot. Let it cool down completely.
Sprinkle with icing sugar, or cover with citrus icing.
* Step 22
14) FOR CITRUS ICING (OPTIONAL):
Sift icing sugar into a small bowl, gradually add citrus juice, a few drops at a time.
Blend everything together with a fork, monitoring the changing texture. Once the icing turns nice and thick, pour it over the babka. If it’s too thick - add more juice. If it’s too runny - add more powdered sugar.
Note: if there is a photo you can click to enlarge it
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