Publisher's Desk...
Good morning to one and all. Here??™s wishing you a Happy Easter, albeit early. As we have
another special batch of the recipes coming your way on Sunday, and I know you
want recipes in advance, this is your A to Z Recipes Easter Edition.
Just as I am brain-storming, trying to find the very best recipes to share with
you here, our friends Jean (NY) and Treva (NC) send along some that are
absolutely perfect. How lucky can I get? So, join me in thanking those lovely
ladies for their timely submissions.
As the table of contents would indicate, we've got quite a few goodies for
you today. The recipes are not your run-of-the-mill variety...they are each
very special and perfect for Easter. We have Easter Ham Recipes, Sweet
Recipes For Easter, Heart Healthy Easter, Easter For Two, and
a very special personal favorite as the Publisher's Choice. Even the
humor in our Crazy Corner is a hare-raising experience, lol. I
hope you enjoy all we have for you in this special A to Z Recipes Easter
Edition.
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Enjoy!
Ramblings...
Empty Easter Eggs
Jeremy was born with a twisted body and a slow mind. At the age of 12 he was
still in second grade, seemingly unable to learn. His teacher, Doris Miller,
often became exasperated with him. He would squirm in his seat, drool, and make
grunting noises. At other times, he spoke clearly and distinctly, as if a spot
of light had penetrated the darkness of his brain. Most of the time, however,
Jeremy just irritated his teacher.
One day she called his parents and asked them to come in for a consultation. As
the Forresters entered the empty classroom, Doris said to them, "Jeremy really
belongs in a special school. It isn't fair to him to be with younger children
who don't have learning problems. Why, there is a five year gap between his age
and that of the other students."
Mrs. Forrester cried softly into a tissue, while her husband spoke.
"Miss Miller," he said, "there is no school of that kind nearby. It would be a
terrible shock for Jeremy if we had to take him out of this school. We know he
really likes it here."
Doris sat for a long time after they had left, staring at the snow outside the
window. Its coldness seemed to seep into her soul. She wanted to sympathize with
the Forresters. After all, their only child had a terminal illness. But it
wasn't fair to keep him in her class. She had 18 other youngsters to teach, and
Jeremy was a distraction. Furthermore, he would never learn to read and write.
Why waste any more time trying?
As she pondered the situation, guilt washed over her. Here I am she thought.
Lord, please help me to be more patient with Jeremy. From that day on, she tried
hard to ignore Jeremy's noises and his blank stares.
Then one day, he limped to her desk, dragging his bad leg behind him. "I love
you, Miss Miller," he exclaimed, loud enough for the whole class to hear. The
other students snickered, and Doris' face turned red.
She stammered, "Wh--why that's very nice, Jeremy. N--now please take your seat."
Spring came, and the children talked excitedly about the coming of Easter. Doris
told them the story of Jesus, and then to emphasize the idea of new life
springing forth, she gave each of the children a large plastic egg.
"Now," she said to them, "I want you to take this home and bring it back
tomorrow with something inside that shows new life. Do you understand?"
"Yes, Miss Miller," the children responded enthusiastically --all except for
Jeremy. He listened intently; his eyes never left her face. He did not even make
his usual noises. Had he understood what she had said about Jesus' death and
resurrection? Did he understand the assignment?
Perhaps she should call his parents and explain the project to them. That
evening, Doris' kitchen sink stopped up. She called the landlord and waited an
hour for him to come by and unclog it. After that, she still had to shop for
groceries, iron a blouse, and prepare a vocabulary test for the next day. She
completely forgot about phoning Jeremy's parents.
The next morning, 19 children came to school, laughing and talking as they
placed their eggs in the large wicker basket on Miss Miller's desk. After they
completed their math lesson, it was time to open the eggs.
In the first egg, Doris found a flower. "Oh yes, a flower is certainly a sign of new life," she said. "When plants peek through the ground, we know that spring is here."
A small girl in the first row waved her arm. "That's my egg, Miss Miller," she
called out.
The next egg contained a plastic butterfly, which looked very real. Doris held
it up.
"We all know that a caterpillar changes and grows into a beautiful butterfly.
Yes, that's new life, too."
Little Judy smiled proudly and said, "Miss Miller, that one is mine."
Next, Doris found a rock with moss on it. She explained that moss, too, showed
life.
Billy spoke up from the back of the classroom, "My daddy helped me," he beamed.
Then Doris opened the fourth egg. She gasped. The egg was empty.
Surely it must be Jeremy's she thought, and of course, he did not understand her
instructions. If only she had not forgotten to phone his parents. Because she
did not want to embarrass him, she quietly set the egg aside and reached for
another.
Suddenly, Jeremy spoke up. "Miss Miller, aren't you going to talk about my egg?"
Flustered, Doris replied, "But Jeremy, your egg is empty."
He looked into her eyes and said softly, "Yes, but Jesus' tomb was empty, too."
Time stopped. When she could speak again, Doris asked him, "Do you know why the
tomb was empty?"
"Oh, yes," Jeremy said, "Jesus was killed and put in there. Then His Father
raised Him up."
The recess bell rang. While the children excitedly ran out to the schoolyard,
Doris cried. The cold inside her melted completely away.
Three months later, Jeremy died. Those who paid their respects at the mortuary
were surprised to see 19 eggs on top of his casket, all of them empty.
~Author Unknown~
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Did You Know?...
Extending a Helping Ham
Shared by Jean, Syracuse, NY
A succulent pink slab of ham is delicious at any meal. Sizzled up next to your
eggs for breakfast, tucked between slices of moist whole wheat bread slathered
with deli mustard, or, most tantalizing of all, languishing on your best silver
platter as the centerpiece of a special occasion feast. With such wide selection
available to you in the grocery store, choosing one can be a daunting task. But
fear not-we're here to help you with your ham!
The Country Ham and the City Ham
There are three basic varieties: city hams, country hams, and fresh hams. The
one you are most likely to encounter in the grocery store is city ham. These
have been soaked in brine and then either smoked or boiled. City hams are moist
and tender. Their flavor ranges from mild and salty to rich and smoky, depending
on how they have been cooked. Country-cured hams are made from pigs that have
been fed fruits and nuts to produce more flavorful meat. The hams are dry-cured
by packing them in salt, then they are smoked over a bed of fragrant hardwoods
and hung in a cool place to be aged for at least 60 days, although some are aged
up to 7 years. Country-cured hams have a more intense flavor, but are drier than
brined hams, since the longer they are aged, the more water evaporates from the
tissue. Rarely will you encounter a fresh ham. This type is uncured and
completely raw. Whereas many brands of city ham and country ham can be eaten
directly out of the package, fresh ham will need to be fully cooked before
eating
The Hambone
Hams with the bone left in tend to be more flavorful than boneless hams. Bone-in
hams are also more decorative, and make for a more ceremonious presentation on
special occasions. Many brands of bone-in ham are spiral-cut. This means that
the ham has been cut in a continuous spiral all the way around the bone,
producing thin slices that easily peel away, making the ham very easy to serve.
If you do choose a bone-in ham, take the weight of the bone into account when
deciding what size ham to buy. If the ham has a large bone, you will need to
count on at least 3/4 pound for each person who will be at dinner. If you decide
on a boneless ham, count on at least 1/4 pound per person. These amounts are
only guidelines, though. You should also take other factors into account. If
Cousin Frank has an insatiable appetite, if you'll want to send a few slices
home with Grandma, and if everyone will want leftovers for sandwiches, then you
should probably buy a larger ham.
Leaner and Meaner
Almost all hams have either been partially cooked or fully cooked before they
are ever packaged. A partially cooked ham has been brought to an internal
temperature of 137 degrees F, which kills all bacteria that may have existed in
the vicinity. This ham still needs to be cooked more before serving in order to
make it more tender and delicious. A fully cooked ham is one that has been
brought to an internal temperature of 148 degrees F and needs no further
cooking. You can eat it directly out of the package, but the flavor will still
be enhanced by heating.
The most traditional way to prepare a whole ham is to bake it. First read the
label to determine if your ham is of the partially cooked or the fully cooked
variety. For a ham that has only been partially cooked, you will need to allow
about 20 minutes per pound in a moderate (350 degrees F/175 degrees C) oven. A
fully cooked ham will require about 10 minutes per pound in order to be heated
all the way through. A meat thermometer comes in very handy for baking hams:
when the internal temperature reaches 160 degrees F (80 degrees C), the ham is
ready for serving. Although ham is perfectly delicious all by itself, you can
make it extra-special by using a glaze. The most popular glaze recipes can
contain combinations of fruit juice, wine or whiskey, honey, mustard, brown
sugar, fruit preserves, and spices.
To help keep your ham moist and juicy, place it cut-side down in a baking pan.
Brush some of the glaze over the surface of the ham, and slide it into the oven.
If it's going to be in the oven for more than an hour, you also may want to
place a foil "tent" over your ham in order to keep it from drying out. Continue
to brush the ham with glaze and baste it with the pan juices every 20 minutes or
so, until it is heated through. To finish the ham and give it a deliciously
caramelized coating, remove the foil tent, brush it with glaze and pan juices
one more time, then turn your oven to the broiler setting. Allow the outside of
the ham to get nice and browned-this should only take about 5 minutes, but watch
it closely so it doesn't get too dark. Now, all you have to do is slide it onto
a serving platter and ring the dinner bell!
Second Time's a Charm
The only thing better than baked ham for dinner is leftover baked ham for a
midnight snack. Your surplus ham is also a perfect candidate for sandwiches,
soups, casseroles, hash, quiche, salads, and pasta dishes. You can keep your ham
in the refrigerator, tightly wrapped, for up to a week. During this time, you
may see a glistening, greenish rainbow appear on the surface of your sliced ham.
While it's probably your first instinct to avoid rainbow-colored meats, don't be
afraid! The nitrites and/or nitrates used to cure your ham undergo a chemical
reaction when they are exposed to air, and it's this chemical reaction that
causes the iridescent appearance. You should, however, throw out the ham if it
becomes slimy or develops an unappealing odor. If you know you will not use all
of your leftovers before a week is up, you should freeze them right away. Frozen
ham will retain its rosy hue and resilient texture for about two months, so try
to use it up before then.
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The Mail Box...
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Discussion Forum
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NOTE:
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Next Monthly Theme...
Recipes Mom Used to Make
Did you swear by your Mom??™s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother??™s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the ???family??? here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother??™s Day, please send along your ???Recipes Mom Used to Make???. My thanks go to
Pam H. from Swanton, OH, for the great theme idea! Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for May's theme issue is Friday, April 30th.
Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
The Rules of Chocolate
If you get melted chocolate all over your hands, you're eating it too slowly
Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you
want
The problem: How to get two pounds of chocolate home from the store in a hot car.
The solution: Eat it in the parking lot.
Diet tip: Eat a chocolate bar before each meal.
It'll take the edge off your appetite and you'll eat less.
A nice box of chocolates can provide your total daily intake of calories in one place. Isn't that handy?
If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you?
If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.
Money talks. Chocolate sings.
Chocolate has many preservatives. Preservatives make you look younger.
Why is there no such organization as Chocoholics Anonymous?
Because no one wants to quit.
Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.
Chocolate is a health food. Chocolate is derived from cacao beans. Bean = vegetable. Sugar is derived either from sugar beets or cane, both vegetables. And, of course, the milk/cream is dairy. So eat more chocolate to meet the dietary requirements for daily vegetable and dairy
intake.
Why the Easter Bunny Brings Eggs
10. Big tax write-off.
9. Who ever heard of Easter Bricks?
8. Consider all of the varieties: scrambled, over easy, hard boiled.
7. He gets a good deal from the local chickens.
6. Secret plan to eliminate human race by cholesterol overdose.
5. Pressure from the Egg Marketing Board.
4. Because if it brought bottle rockets it would be the Independence Bunny.
3. Would you want to hunt for waffles?
2. He thinks guys should get chicks at least once a year.
1. Because the Energizer rabbit got the good job.
The Night Before Easter
'Twas the night before Easter. All was calm and laid back.
Fred, the mouse in the kitchen, snarfed down a late snack.
The eggs were all dyed but still drippy and sticky...
To be honest, they looked just a little bit icky.
There were big jelly beans, chocolate bunnies and such,
And as Fred stuffed his face, he sighed, "This is too much!"
Phil and Rose were in bed watching late night TV,
While munching saltines with low-sodium Brie.
Then a sudden commotion rang out in the night.
It shook Phil and Rose, really gave them a fright.
Phil's hair stood on end, and his eyes bugged out big...
Rose whipped off the covers and knocked off her wig.
They lunged to the window, yanked open the blinds...
What they saw was amazing; it boggled their minds:
Across the night sky, with a noise like the dickens,
Soared a minivan drawn by eight overgrown chickens!
At the wheel sat a bunny -- cute, fuzzy and fat --
In designer blue jeans and a Panama hat.
Like a speeding space shuttle, those chickens they flew,
As the van driver called to each hen in his crew:
"Now, Ashley! Now, Sheila! Now, Kelsey and Bo!
On Bethany, Liza! On Daphne, on Flo!"
The van made its landing lickety-split ...
Nearly wiped out the shrubs and the barbecue pit!
Then up on the roof, much to Phil's consternation,
They squawked of egg prices and space navigation.
They made so much noise that Phil started to stammer,
"If you guys don't shut up, we'll get thrown in the slammer!"
Fuzzy hopped down the chimney, amidst all this racket,
And emerged from the fireplace, adjusting his jacket.
This bunny was chic, he had class, he had flair ..
Not your average bozo, not your typical hare.
His ears were enormous; his huge overbite
Was right under a nose like a pink neon light.
His manner was smooth, he was hip, he was cool;
This floppy-eared bunny was no fuzzy fool.
"While I'm here," he smiled, "Everybody relaxes ...
I'm not selling storm windows, won't audit your taxes.
I'm just here to bring you some fun and delight.
Eat, drink, and be merry! Let's party tonight!"
So they sipped diet soda and swapped silly jokes,
Those birds and their bunny just being plain folks.
Then flop-ears said, "Hey, friends, we've had quite a ball,
But my chickens and I are now due in St. Paul!"
He crossed both his eyes. Then he wiggled one ear,
And he yelled to his chicken team, "We're outta here!"
As the minivan rose in the 3 a.m. sky,
He called out, "Later, Phil! And to you, Rose, good-bye!"
As he sped out of sight, his two friends heard him say,
"Happy Easter to all! Have a beautiful day!"
~Author Unknown~
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Easter Ham Recipes...
HONEY GLAZED HAM
(See web version of newsletter for
photo!)
~Submitted by Jean, Syracuse, NY
This ham tastes very much like the famous honey baked ham but costs much less,
and there's no need to fight the crowds at holiday time. You can even buy the
ham pre-sliced to make it easier and more like the original. It is very good. (I
do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)
Makes 12 servings.
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Directions
1 Preheat oven to 325 degrees F (165 degrees C).
2 Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3 In the top half of a double boiler, heat the corn syrup, honey and butter.
Keep glaze warm while baking ham.
4 Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated
oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4
to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from
oven, and let sit a few minutes before serving.
SANGRIA HAM
~Submitted by Jean, Syracuse, NY
This recipe requires four hours and twenty minutes, and results in the most
delicious ham I have ever tasted. Burgundy wine may easily be substituted for
the Sangria. and other fruit juices may be added to the blend but the acidity of
the pineapple juice and the wine combination is hard to beat for tender moist
ham.
Yields 1 (8 pound) ham (10 servings).
1 (8 pound) bone-in fresh ham with rind removed
1/4 cup whole cloves
1 pound brown sugar
1 cup unsweetened pineapple juice
2 cups sangria wine
Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place
in a good sized roaster with the fat side up, and stud in a decorative manner
with the whole cloves...be sure to use plenty. Pack the top of the ham with the
whole pound of brown sugar to coat the surface as thickly as possible. Some may
fall off into the pan, but that can not be helped. Leave it there to sweeten the
basting juices needed in later steps.
3 Roast, uncovered, until the sugar begins to melt, about 20 minutes. During
this time, mix together the pineapple juice and sangria. When the sugar has
begun to melt, pour one cup of the wine mixture over the ham, and return the ham
to the oven for 40 minutes. I often tent the ham with foil at some point, but my
mother never did.
4 After one hour in the oven, baste the ham with a second cup of the wine
mixture, stirring it into the pan drippings. Return the ham to the oven for 2
more hours, basting after the first hour with the remaining wine mixture.
5 Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham
every 20 minutes with the pan drippings for the final hour of cooking. A meat
thermometer should read 160 degrees F (65 degrees C) before serving.
COLA-BASTED HAM
~Submitted by Jean, Syracuse, NY
"This recipe calls for a pre-cooked ham, not cured or canned. It takes a bit
of attention with frequent basting."
Yields 12 to 15 servings.
10 pounds pre-cooked ham
6 cups cola-flavored carbonated beverage
1 cup packed light brown sugar
1 tablespoon mustard powder
2 tablespoons Dijon-style prepared mustard
2 cups dried bread crumbs
Directions
1 Preheat oven to 325 degrees (165 degrees C).
2 Place ham fat side down in a shallow pan. Pour cola into pan 1/2 inch deep.
Bake 2 to 3 hours, or until ham can easily be pierced with a fork, basting with
cola every 15 minutes. Center of ham will read 140 degrees F (60 degrees C) on a
meat thermometer. Remove ham from pan and cool.
3 Increase oven temperature to 375 degrees F (190 degrees C).
4 Cut away the rind with a sharp knife. Combine sugar, mustard, bread crumbs and
enough cola to form a thick paste. Spread paste over entire ham. Place ham on
roasting rack in oven and bake 45 minutes longer, basting every 10 minutes,
until mustard paste has melted into a dark glaze. Let stand at room temperature
30 minutes before slicing.
RITA'S SWEET HOLIDAY BAKED HAM
~Submitted by Jean, Syracuse, NY
"This is my mom's holiday ham recipe. She would cook this easy recipe on my
birthday. Made with maraschino cherries, sliced pineapples, brown sugar, honey
and much more yummy ingredients. You'll love this ham dinner, and it's not just
for the holidays, but great any time of year!"
Yields 24 servings.
1 cup maple syrup
1 cup orange juice
1 cup ginger ale
1/2 cup brown sugar
1/2 cup honey
1 (10 ounce) jar maraschino cherries, halved
1 (12 pound) fully cooked bone-in ham
1 (15.25 ounce) can pineapple slices in juice, drained
1 box round wooden toothpicks
Directions
1 Preheat the oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix together the maple syrup, orange juice, ginger ale,
brown sugar and honey. Stir in the juice from the maraschino cherries, and half
of the cherries. Score the outer edge of the ham with a sharp knife in a diamond
pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up
the juice.
3 Place the ham into an oven bag, and carefully pour the juice mixture over it,
keeping all of the juice in the bag. It may look like there is too much juice,
but the ham will soak it up while baking. Place the pineapples onto the top of
the ham, and secure with toothpicks. Place cherries into the centers of the
rings, and secure with toothpicks also. Tie the end of the bag closed with the
ties provided, place in a large roasting pan, and cut a few small slits in the
top of the oven bag.
4 Bake the ham for 2 hours in the preheated oven. The internal temperature
should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone
when taking the temperature. Remove ham from bag to a serving plate, and let
stand for 10 minutes before carving.
TANGY HONEY-GLAZED HAM
~Submitted by Jean, Syracuse, NY
"I came up with the glaze for this ham using ingredients on hand and it's the
best I've ever tasted. If you have any glaze left over, you can add it to the
pan drippings with a little flour or cornstarch and make a nice sauce to
accompany the meat. Use the bone and ham trimmings to make soup afterwards."
Yields 1 (10 pound) ham.
1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
2 In a small saucepan, combine brown sugar, pineapple juice, honey, orange
juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce
heat, and simmer for 5 to 10 minutes. Set aside.
3 Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and
brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with
glaze every 10 minutes.
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Sweet Recipes For Easter...
MARSHMALLOW EASTER EGGS
~Submitted by Treva, in the beautiful mountains of NC
2 tablespoons Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 teaspoons vanilla
corn starch for hands
melted milk chocolate
Mix gelatin and cold water. Set aside until water is absorbed.
Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball
stage (240 degrees).
Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup
and all of the gelatin mixture, 1 tablespoon at a time.
Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour
into a well greased 7 x 9 inches pan and chill thoroughly.
Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush
excess cornstarch off and let dry for 1/2 hour on waxed paper.
Pour melted milk chocolate over eggs and let set. Refrigerate for easier
handling.
SWEET EASTER CHICKS
~Submitted by Treva, in the beautiful mountains of NC
4-5 Cups shredded coconut, divided
Yellow food coloring
2 Cups finely ground vanilla wafers
3/4-1 Cup sweetened condensed milk
28 Miniature chocolate chips
Red food leather
Orange gum drops, cut into triangles
2/3 Cup white jelly beans
Small tube white icing
Tint 1 cup coconut with yellow food coloring; process in food processor or
blender until finely chopped.
Combine 2 cups coconut, cookie wafers and milk, adding more milk if necessary,
to make a mixture that is easy to work but still slightly sticky.
Shape coconut mixture into twelve 1/2-inch balls and twelve 1-inch balls. Roll
balls in yellow coconut to coat.
With a toothpick, secure a small ball on a large ball. On each chick, dot icing
on 2 chocolate chips for eyes and press onto face; use gum drops for beak. Cut
fruit leather in 1/20-inch saw-tooth shapes; press onto head for crown.
Tint remaining coconut with green food coloring and place on a serving platter
or in a decorative bowl. Arrange chicks on the tinted coconut. Arrange jelly
beans as eggs.
CHOCOLATE CARAMEL EASTER EGGS
~Submitted by Treva, in the beautiful mountains of NC
It's important to use an imported chocolate, such as Lindt or Callebaut, for
this recipe. The high cocoa-butter content of the imported type produces
chocolate eggs that are more flexible and easier to remove from the molds. You
can make all the eggs out of white chocolate, all out of bitter-sweet chocolate
or a few from each.
Egg Shells:
2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white
chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate,
chopped
3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves)
2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves)
Caramel Filling:
3 cups sugar
3/4 cup water
1/2 cup whipping cream
1/2 cup (1 stick) unsalted butter
1/3 cup sour cream
Chocolate Filling:
3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1 pound imported bittersweet (not unsweetened) chocolate, chopped
6 tablespoons sour cream
Assembly:
Reserved chocolate in double boiler
To Decorate:
8 yards (about) colorfast silk ribbons
To make egg shells:
Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler
over simmering water, stirring frequently until smooth and candy thermometer
registers 115?°F for bittersweet and 105?°F for white chocolate. (If making both
bittersweet chocolate and white chocolate eggs, melt chocolates separately in
two double boilers.) Remove chocolate from over water. Spoon chocolate into 1
set of large egg molds, filling molds completely (do not fill decorative base
section of mold). Turn mold over above prepared cookie sheet, allowing excess
chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold
right side up. Run fingertip gently around edge of eggs to remove excess
chocolate. Refrigerate.
Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping
chocolate into double boiler. Reheat to 115?°F for bittersweet and 105?°F for
white chocolate, stirring frequently. Repeat coating process with remaining 2
large egg mold sets and 2 small egg mold sets, removing chocolate from over
water while working and reheating chocolate after each set of egg molds is
coated. Refrigerate molds. (If using white chocolate, the molds will need a
double coating. Refrigerate molds after first coating is cold. Refill with
barely lukewarm chocolate, shake out excess and wipe edges clean, creating
double-thick shell.) Return remaining chocolate on foil to top of double boiler
and set aside. Refrigerate molds while making caramel filling.
To make caramel filling:
Stir sugar and water in heavy large saucepan over low heat until sugar
dissolves. Increase heat and boil without stirring until syrup turns deep amber,
washing down sides of pan with pastry brush dipped into water and swirling pan
occasionally. Remove from heat. Add whipping cream and butter (mixture will
bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel
filling stand just until barely cool (mixture will be sticky), stirring
occasionally, about 50 minutes.
Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup
caramel into each large egg half. Refrigerate while making chocolate filling.
To make chocolate filling:
Bring whipping cream and butter to simmer in heavy medium saucepan, stirring
until butter melts. Add chocolate and whisk until smooth and melted. Remove
chocolate filling from heat. Whisk in sour cream. Let stand until cool but still
pourable, stirring occasionally, about 30 minutes.
Spoon filling over caramel in all egg halves, filling to 1/16 inch below top
edge. Chill until set, about 40 minutes.
To assemble:
Rewarm reserved melted chocolate in top of double boiler to 115?°F for
bittersweet and 105?°F for white chocolate. Remove chocolate from over water.
Working quickly, spread enough melted chocolate (use bittersweet for dark eggs
and white chocolate for white eggs) atop 1 set of filled eggs just to cover. Use
icing spatula to scrape excess chocolate from eggs and clean sides. Place mold
in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until
chocolate is firm, about 1 hour.
Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn
mold over onto foil. Gently bend and twist mold side to side several times to
release halves of chocolate eggs. Repeat unmolding process with remaining eggs.
Rewarm remaining melted chocolate in top of double boiler until warm to touch.
Turn bottom half of 1 egg over so flat sides face up. Spread small amount of
melted chocolate over flat side of egg, leaving 1/4-inch border. Working
quickly, cover bottom half of egg with corresponding top half of egg and press
together gently. Refrigerate whole egg. Repeat with remaining egg halves and
melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in
refrigerator.)
To decorate:
Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready
to eat. Serve eggs chilled.
Makes 3 large eggs and 4 small eggs.
Bon App?©tit - April 1992
JELLY-BEAN STUDDED MERINGUE NESTS
~Submitted by Treva, in the beautiful mountains of NC
6 egg whites
Pinch of salt
1 1/2 teaspoons cream of tartar
1/2 teaspoon almond extract
1 1/2 cups sugar
4 ounces assorted Jelly Belly jelly beans (cotton candy, berry blue, lemon drop,
island punch, lemon lime)
Mango sorbet or sherbet
Preheat oven to 170?° F. Line baking sheet with parchment paper. Using round
cookie cutter or small can, trace the outline of a 4-inch circle, for 8 to 10
circles. Set aside.
In clean, dry mixing bowl of electric mixer, beat egg whites, salt and cream of
tartar until soft peaks form. With mixer running, add almond extract and
gradually add sugar. Beat until stiff and glossy.
Spoon meringue about 3/4 cup at a time onto parchment-lined baking sheet, using
tracing lines as guides for size. With large spoon make indentation in each
meringue mound to form nests. Gently press jelly beans into sides of meringues.
Bake 2 1/2 hours, or until hard. Just before serving, fill meringue nests with
small scoop of sorbet or sherbet; serve immediately.
Makes 8 to 10 nests.
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Heart Healthy Easter...
PASSOVER COCONUT MACAROONS
Yield: 23 servings
This is a favorite macaroon recipe for Passover. They are a mix between a
macaroon and a meringue and they are very light. By the way, I have frozen them
and they are fine.
2 Egg whites
1/2 ts Vanilla
dash Salt
2/3 c Sugar
1 1/3 c Flaked coconut
Grease cookie sheet. Beat egg whites, vanilla and salt until soft peaks form.
Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop
by teaspoonful onto cookie sheet. Bake at 350 F for 20 minutes.
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Easter For Two...
DEVILED CRAB BOULES WITH BEURRE BLANC
Serves two
Sooooo delicious!! Adapted from Cooking Light. Recipe can be doubled or more.
Boules:
2 kaiser rolls (3 ounce)
Deviled crab:
1/4 cup finely chopped green onions, divided
1/4 cup dry white wine
2 cloves garlic, smashed
2 tablespoons light mayonnaise
1 tablespoon stone ground mustard
1/8 teaspoon ground red pepper
1/8 teaspoon paprika
1/2 lb lump crabmeat, shell pieces removed
Beurre blanc:
1/3 cup reduced-sodium fat-free chicken broth, divided
1/4 cup finely chopped shallots
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 bay leaf
1 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
julienne cut green onion (optional)
1. Preheat oven to 375f degrees.
2. To prepare boules, hollow out each roll, leaving about a 1/4 inch thick
shell, reserve torn bread for another use.
3. Place bread shells on baking sheet.
4. Bake at 375f degrees for 5 minutes, remove from oven, set aside.
5. To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup
wine, and garlic in a small saucepan, bring to a boil.
6. Reduce heat, stir in mayonnaise, mustard, red pepper, and paprika.
7. Add 2 tablespoon chopped green onion and crab, toss gently to combine.
8. Spoon crab mixture evenly into bread shells.
9. Bake at 375f degrees for 15 minutes or until thoroughly heated.
10. To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup
wine, vinegar, and bay leaf in a small saucepan, bring to a boil.
11. Reduce heat and simmer until reduced to 1/4 cup (about 3 minutes).
12. Drain through a fine sieve into a bowl, reserving liquid, discard solids.
13. Return wine mixture to pan.
14. Combine remaining broth and cornstarch, stirring well with a whisk; stir
into wine mixture.
15. Bring to a boil, cook 1 minute, stirring constantly.
16. Remove from heat; add butter, stirring until butter melts.
17. Stir in juice and black pepper.
18. Serve beurre blanc immediately over warm boules.
19. Garnish with julienne cut green onions, if desired.
41 minutes (15 mins prep time, 26 mins cook time)
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Publisher's Choice...
EASTER SUNRISE BREAD
(See web version of newsletter for
photo!)
No Easter morning is complete without a special bread, baked just for the holiday.
Ingredients:
1 package active dry yeast
1/2 cup granulated sugar
1/2 cup warm water (105??“115F)
1 1/4 cups lukewarm milk (95??“105F)
6 tablespoons (3/4 stick) butter, melted and cooled
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup currants or dark raisins
1/2 cup candied orange peel
1/2 cup candied lemon peel
1/2 teaspoon orange extract or lemon extract
5 cups all-purpose flour
For the Icing:
1/2 cup confectioners??™ sugar
1 tablespoon orange juice
1. Grease a 2-quart round or square baking dish.
2. In a large bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let
stand until foamy, 5 to 10 minutes.
3. Stir lukewarm milk, remaining sugar, 4 tablespoons melted butter, egg,
cinnamon, salt, nutmeg, and ginger into yeast mixture. Stir in currants, peels,
and extract. Using a heavy-duty electric mixer fitted with the paddle attachment
and set on low speed, beat in flour, 1/2 cup at a time, until a stiff dough
forms.
4. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes,
adding more flour to prevent sticking. Place dough in prepared dish. Brush with
1 tablespoon melted butter. Cover loosely with a damp cloth; let rise in a warm
place until doubled, 1 1/2 hours.
5. Preheat oven to 350F. Brush dough with remaining melted butter. Bake bread
until golden and top sounds hollow when tapped, 50 to 60 minutes. Transfer dish
to a wire rack to cool for 5 minutes. Loosen bread by running a metal spatula
around sides of dish. Turn bread out onto rack to cool completely.
6. To prepare icing, mix together confectioners??™ sugar and orange juice until
smooth. Drizzle icing over top of bread.
Preparation Time: 40 minutes plus rising and cooling
Baking Time: 50-60 minutes
Makes 1 loaf
Breadman TR900S Bread Machine 2-lbs.
In gleaming stainless steel, this bread machine is one small appliance you won't be stashing away when not in use. And with it out and on display, there will be no reason not to use it on a consistent basis, especially when you discover just how versatile it is! With its 84 programs, you can mix, knead and bake bread in either a 1-, 1.5- or a 2-lb. loaf so it's perfect whether it's for two or a family of six. It even has special cycles so you can bake doughs for pizzas, bagels, pasta or cakes - it even makes jams for spreading on your fresh bread. Before you leave for the day, set the timer (up to 18 hours in advance) and your bread will begin baking while you are away, ready when you arrive home in the evening. For those who didn't plan ahead and are now rushed for time, there's a 59-minute,
super-rapid cycle so your bread is speedily prepared and baked, ready by the time you've finished preparing the rest of the meal. It also features a Keep Warm button and comes with a large viewing window on top and a nonstick loaf pan that cleans easily.
Price: $99.95>
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