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Can we start an Easter Thread? So far I'm doing a spiral ham, layered salad (made the day before)
- Thread starter elenor
- Start date
colleenmomof2
Well-known member
Quiche recipe developer using your ingredients
Pick and choose among the ingredients offered based on what you have on-hand and the program will calculate proportions and add herbs/spices for greater yumminess! I sent this to my sons who love quiche - very cool. Colleen
http://www.finecooking.com/articles/cyor/quiche.aspx?&lookup=auto&V01=&V02=&V03=&V04=&V05=&V06=&V07=&V08=&V09=&V49=&V50=&Taun_Per_Flag=true&utm_source=email&utm_medium=eletter&utm_content=20130326-easter-recipes&utm_campaign=fine-cooking-eletter
Pick and choose among the ingredients offered based on what you have on-hand and the program will calculate proportions and add herbs/spices for greater yumminess! I sent this to my sons who love quiche - very cool. Colleen
http://www.finecooking.com/articles/cyor/quiche.aspx?&lookup=auto&V01=&V02=&V03=&V04=&V05=&V06=&V07=&V08=&V09=&V49=&V50=&Taun_Per_Flag=true&utm_source=email&utm_medium=eletter&utm_content=20130326-easter-recipes&utm_campaign=fine-cooking-eletter
barbara-in-va
Well-known member
WOW, Ang, these are just beautiful! Great job.
Pie with Salami is a riff on a traditional Italian-American Easter Pie, Pizza Rustica. It's a deep-
dish cousin to a quiche, filled with deli meats and cheeses.
My Neapolitan family's recipe includes pepperoni, ham, rice, romano cheese, ricotta, raisins and eggs. It is savoury, with a touch of sweetness from the raisins at the same time. It is served in small slices at room temperature, as an appetizer or a mid-day snack.
The New York Times published a story in 1995 that featured the late Congresswoman Geraldine Ferraro's recipe for Easter Pie, which is very similar to my family's, but we use a prepared pie crust and a spring-form pan..
Google Pizza Rustica Recipe and you will find many articles and recipes on the subject. One version uses Wheat Berries, and I think that my grandparents substituted rice when they emmigrated to US. Can't figure out why the raisins, but it's not Easter Pie in our family without them.
Buona Pasqua!
http://www.nytimes.com/recipes/9108/Geraldine-Ferraros-Easter-Pie.html
dish cousin to a quiche, filled with deli meats and cheeses.
My Neapolitan family's recipe includes pepperoni, ham, rice, romano cheese, ricotta, raisins and eggs. It is savoury, with a touch of sweetness from the raisins at the same time. It is served in small slices at room temperature, as an appetizer or a mid-day snack.
The New York Times published a story in 1995 that featured the late Congresswoman Geraldine Ferraro's recipe for Easter Pie, which is very similar to my family's, but we use a prepared pie crust and a spring-form pan..
Google Pizza Rustica Recipe and you will find many articles and recipes on the subject. One version uses Wheat Berries, and I think that my grandparents substituted rice when they emmigrated to US. Can't figure out why the raisins, but it's not Easter Pie in our family without them.
Buona Pasqua!
http://www.nytimes.com/recipes/9108/Geraldine-Ferraros-Easter-Pie.html
Forgot about the asparagus. And the deviled chicks. I may try making the crab
wontons myself - they look fairly simple here at this link.
http://www.tasteofhome.com/recipes/crab-wonton-cups
wontons myself - they look fairly simple here at this link.
http://www.tasteofhome.com/recipes/crab-wonton-cups
yes, worked beautifully. this is really so very easy. I used ziplock bags and toothpicks
nothing fancy. my 6 year old faux grandson even helped with a few(for his family----he could not help licking the toothpick after each draw through and then using it again. I know, yuk, but he was so proud of them and his folks took home the 4 that he did.)
nothing fancy. my 6 year old faux grandson even helped with a few(for his family----he could not help licking the toothpick after each draw through and then using it again. I know, yuk, but he was so proud of them and his folks took home the 4 that he did.)
Three great looking lamb recipes are in today's NY Times.
http://www.nytimes.com/2011/04/17/magazine/mag-17Eat-t-000.html?ref=recipes&_r=0
http://www.nytimes.com/2011/04/17/magazine/mag-17Eat-t-000.html?ref=recipes&_r=0
I'm salivating over this new Yotem recipe from "Jerusalem": hummus & lamb
http://www.seriouseats.com/recipes/2012/11/hummus-kawarma-lamb-with-lemon-sauce-from-jer.html
http://www.seriouseats.com/recipes/2012/11/hummus-kawarma-lamb-with-lemon-sauce-from-jer.html
Mildred's Lemon Ice
This is a very old recipe from Jim Neil, a San Francisco fireman...and it uses Jello.
1- large can evaporated milk
1 3-oz package lemon jello
1 cup boiling water
1/2 cup sugar
Juice of two fresh lemons
1 Tablespoon lemon zest
1 package good lady fingers
The night before take the can of milk and punch two holes in the top and place in a pan of boiling water. Leave at a simmer for 10 minutes. Place the can in fridge over night to chill.
Dissolve the jello in the cup of boiling water, and put in fridge to chill until it begins to set. Put can of milk in a large bowl and whip until the consistency of whipping cream,...it will triple in volume. Add the sugar gradually along with the lemon jello, lemon zest and juice. Split the lady fingers and line the sides of a 9 1/2 inch spring form pan. No need to line the bottom. Pour the creamy mixture into the pan and chill for at least 4 hours. Turnout onto a large cake plate before serving. You can top this with whip cream if you desire, or make a raspberry topping to drizzle over. I usually serve it as is. My guests love it because it is very light and does not add to tummy fullness.
Jim Neil says, "this is a light dessert for any festive occasion. This is also my mother's favorite dessert."
This is a very old recipe from Jim Neil, a San Francisco fireman...and it uses Jello.
1- large can evaporated milk
1 3-oz package lemon jello
1 cup boiling water
1/2 cup sugar
Juice of two fresh lemons
1 Tablespoon lemon zest
1 package good lady fingers
The night before take the can of milk and punch two holes in the top and place in a pan of boiling water. Leave at a simmer for 10 minutes. Place the can in fridge over night to chill.
Dissolve the jello in the cup of boiling water, and put in fridge to chill until it begins to set. Put can of milk in a large bowl and whip until the consistency of whipping cream,...it will triple in volume. Add the sugar gradually along with the lemon jello, lemon zest and juice. Split the lady fingers and line the sides of a 9 1/2 inch spring form pan. No need to line the bottom. Pour the creamy mixture into the pan and chill for at least 4 hours. Turnout onto a large cake plate before serving. You can top this with whip cream if you desire, or make a raspberry topping to drizzle over. I usually serve it as is. My guests love it because it is very light and does not add to tummy fullness.
Jim Neil says, "this is a light dessert for any festive occasion. This is also my mother's favorite dessert."
heather_in_sf
Well-known member
I am going to make Yotam Ottolenghi's favorite baked rice (REC inside)
to accompany a ham steak, and perhaps some greens or green beans.
REC: Yotam Ottolenghi's Lemon and Curry Leaf Rice
Try to get hold of fresh curry leaves on the stem for this dish – they freeze well, so don't worry if you end up with a big bunch. Serve with an Asian savoury pickle, to make a vegetarian meal, the duck and mango curry, or even with a simple roast chicken. Serves four.
5 short cinnamon sticks (10g)
10 whole cloves
1 lemon, zest shaved, pith removed
2 stems fresh curry leaves – about 25 leaves (or 35 dried curry leaves) (OR use 10 basil leaves and 1 bay leaf - HAL's edit)
Salt and white pepper
400g basmati rice, rinsed, soaked in water for 15 minutes and drained
60g unsalted butter
1 tbsp lemon juice
Heat the oven to 180C/350F/gas mark 4. In a saucepan put the cinnamon, cloves, lemon zest, curry leaves, a teaspoon and a half of salt, half a teaspoon of pepper and 650ml of cold water, and place on a high heat. As soon as it comes to a boil, remove from the heat.
Put the rice in a roughly 24cm x 30cm ovenproof dish or roasting tray, pour over the hot spice water and stir. Lay a piece of greaseproof paper over the surface and cover the dish with foil. Bake for 25 minutes, then remove and leave, still covered, to sit for eight to 10 minutes.
Just before serving, melt the butter in small saucepan. Once it has melted and is very hot, carefully add the lemon juice and swirl to mix. Pour this over the hot rice and fluff it up with a fork. Taste for seasoning, transfer to a serving bowl and serve at once (if you prefer, remove the curry branches and cinnamon sticks).
• Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.
http://www.guardian.co.uk/lifeandstyle/2012/jun/22/duck-curry-recipe-lemon-rice?INTCMP=SRCH
to accompany a ham steak, and perhaps some greens or green beans.
REC: Yotam Ottolenghi's Lemon and Curry Leaf Rice
Try to get hold of fresh curry leaves on the stem for this dish – they freeze well, so don't worry if you end up with a big bunch. Serve with an Asian savoury pickle, to make a vegetarian meal, the duck and mango curry, or even with a simple roast chicken. Serves four.
5 short cinnamon sticks (10g)
10 whole cloves
1 lemon, zest shaved, pith removed
2 stems fresh curry leaves – about 25 leaves (or 35 dried curry leaves) (OR use 10 basil leaves and 1 bay leaf - HAL's edit)
Salt and white pepper
400g basmati rice, rinsed, soaked in water for 15 minutes and drained
60g unsalted butter
1 tbsp lemon juice
Heat the oven to 180C/350F/gas mark 4. In a saucepan put the cinnamon, cloves, lemon zest, curry leaves, a teaspoon and a half of salt, half a teaspoon of pepper and 650ml of cold water, and place on a high heat. As soon as it comes to a boil, remove from the heat.
Put the rice in a roughly 24cm x 30cm ovenproof dish or roasting tray, pour over the hot spice water and stir. Lay a piece of greaseproof paper over the surface and cover the dish with foil. Bake for 25 minutes, then remove and leave, still covered, to sit for eight to 10 minutes.
Just before serving, melt the butter in small saucepan. Once it has melted and is very hot, carefully add the lemon juice and swirl to mix. Pour this over the hot rice and fluff it up with a fork. Taste for seasoning, transfer to a serving bowl and serve at once (if you prefer, remove the curry branches and cinnamon sticks).
• Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.
http://www.guardian.co.uk/lifeandstyle/2012/jun/22/duck-curry-recipe-lemon-rice?INTCMP=SRCH