To go along with Charlie's post above, can we start a thread on Easter

By the way, has anyone ever tried Oaxaca cheese? The recipe calls

for it or Mozzarella and I didn't have any so I used the mozz. Should I go out of my way to find it?

 
oh crikey, it's coming up quickly! I would like to do asparagus

and a ham and make my mom some of Vincent Price's potatoes savonyard (even though I can't eat them). Maybe cauliflower or celeriac puree for me.

and peep jousting!

 
REC: Quick and Tasty Asparagus & Caramelized Onions...

Quick and Tasty Asparagus & Caramelized Onions
This is good for Easter as I normally have lots of other things going so having this quick, but tasty and pretty dish makes a nice addition.

1 bunch asparagus
1-2 red onions
minced garlic to taste
chili pepper, optional
olive oil
salt and pepper to taste

Cut up the asparagus into 1 1/2 inch pieces.
Peel and quarter the onion, you might want to
cut the onion once more so you have 1-2 inch
hunks depending on the size of your onion.

Sauté the onion in olive oil with 1-2
teaspoons of minced garlic (for ease of use
for this I just use the stuff in the jar) and
salt, chili powder or pepper to taste if your
using it. When the onion is partially cooked
add the asparagus so it won't be overcooked
(I like my asparagus still firm when cooked
which is why I don't add it in the beginning.
If you like yours cooked more, by all means
sauté them all at once). Enjoy.

 
REC: Pineapple Casserole Recipe

Yes, it's from Paula Deen, yes it's rich and sweet, but holee cow folks went back for thirds when I brought this to Easter as it goes so well with ham.

Pineapple Casserole Recipe courtesy Paula Deen
Difficulty: Easy Prep Time: 10 minutes Cook Time: 25 minutes Yield: 8 servings
User Rating: ***** (5 stars)

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Other Recipes from this Episode
Cola Basted Ham
Cream Biscuits
Ham Biscuit Filling
Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie

http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2003/11/7/0/pa1b10_pineapple_casserole.jpg.rend.sni12col.landscape.jpeg

 
Can't forget the Jezebel Sauce!

Almost forgot to add REC: Jezebel Sauce - we love this with ham!

Forum Home Page: Gail's Recipe Swap
Re: The Great Ham Debate: To Glaze or Not To Glaze... that is the question. >>>
(Carianna in WA)
Re: COMN-Monte's Ham-served last Christmas, it was excellent! I plan on serving
this for Easter (sweet) (Becky/Houston)
Previous Message: I made Monte's Ham for Christmas, too and... (Debbie in GA )
Date: Fri, 06 Apr 2001 14:15:08 GMT
From: Becky/Houston

Almost forgot to add REC: Jezebel Sauce - we love this with ham! I usually split this recipe. It can also be served over cream cheese with crackers. My brother and my husband both like this alongside their ham. We first tasted this at Threadgill's in Austin.

Jezebel Sauce:

1 jar (18 oz) pineapple preserves (2 ¼ c)
1 jar (18 oz) apple jelly (2 ¼ c)
1/2 cup horseradish
3 tablespoons dry mustard
1 tablespoon cracked pepper

Combine all ingredients. Cover and chill.
Makes 4 cups.

Alert us of bad posts.
Responses
1. Becky, do you use prepared horseradish in a jar? or fresh horseradish? n/t
(Pat/No. Cal.)
1. Prepared horseradish in the jar, but not the creamy style. NT
(Becky/Houston)
1. Thanks, Becky. n/t (Pat)
See other side 


Jezebel Sauce (half recipe)

1 cup + 2 tablespoons apple jelly
1 cup + 2 tablespoons pineapple jelly
1/4 cup horseradish
1 tablespoon + 1 1/2 teaspoons dry mustard
1 1/2 teaspoons cracked black pepper

Combine all ingredients. Cover and chill.
Makes 2 cups

Jezebel Sauce (quarter recipe)

1/2 cup + 1 tablespoons apple jelly
1/2 cup + 1 tablespoons pineapple jelly
1/8 cup horseradish
2 1/4 teaspoons dry mustard
3/4 teaspoon cracked black pepper

Combine all ingredients. Cover and chill.
Makes 1 cup

Jezebel Sauce (1 ½ cups)

3/4 cup 1 tablespoon + 1 1/2 teaspoons apple jelly
3/4 cup 1 tablespoon + 1 1/2 teaspoons pineapple jelly
3 tablespoons horseradish
1 tablespoon + 1/2 teaspoon dry mustard
1 1/8 teaspoons cracked black pepper

Combine all ingredients. Cover and chill.
Makes 1 ½ cups

 
REC: Bunny Bread

Bunny Bread
A few valuable lessons that are applicable to any shaped bread:

First, anything that isn't anchored or attached might move unpredictably. That means raisin eyes or unattached ears or feet might not stay where you left them. Before I figured that out, I had a lot of bunnies with detached ears and with loose eyes and noses on the baking sheet. Sometimes things stay in place, but sometimes they don't.

Second, different parts might rise at different rates - that includes the final rise before going into the oven, as well as in the oven. Before I figured that out, I ended up with some very, very strange bunnies.

Third, it's okay if some things aren't perfect. A tilted head, a floppy ear, or a paw that's a little odd will add character. You're not going for anatomically correct wildlife.

You can use this shaping method with the bread of your choice, but it can't be too wet - it needs to hold its shape. And you don't want something that will have a massive amount of oven spring. A slow, steady rise is preferable. And you need to make sure the gluten is well developed. You want a dough that will stretch and not tear.

Bunny Bread

1 1/4 cups water
2 1/4 teaspoons instant yeast
1 tablespoon sugar
3 cups (13 1/2 ounces) bread flour
1 teaspoon salt
2 tablespoon olive oil

Put the water, yeast, and sugar in the bowl of your stand mixer. Stir to combine then add the flour. Knead with the stand mixer fitted with the dough hook until the dough is smooth and elastic.

Add the salt and olive oil and continue kneading until the oil and salt are fully incorporated and the dough is smooth, shiny, and very elastic.

Cover the bowl with plastic wrap and set aside until the dough has doubled in size, about an hour.

When the dough has doubled, flour your work surface, line a baking sheet with parchment paper, and preheat the oven to 350 degrees.

Turn out the dough and knead it briefly to knock out the air. Cut off about 2/3 of the dough, and form it into an egg-shaped ball. Place this piece on the parchment paper, seam-side down.
Cut the remaining piece of dough in half. Form one of those halves into a teardrop shape. This will become the bunny head and ears. Begin rolling the thin end so you end up with a ball about 3 inches in diameter on the fat end attached to a thick rope (think of the shape of a Tootsie Pop) about 6 inches long.

Using a bench scraper, pizza cutter, or sharp knife, slit the rope in half all the way up to the ball. Form the two pieces that you just created into ears. Set this aside.

Cut about 1/3 of the dough off of the remaining piece of dough. Form this into a rope about 6 inches long. Form it into a U-shape and slide the U under the narrow end of the egg-shaped piece of dough on the parchment. Leave the loose ends sticking out about 2 inches. (This doesn't have to be exact - arrange it so it looks pleasing to you. The important thing is that the base of that U is anchored under the body.) Those loose ends will be the front paws.

Form the last piece into a rope about 9 inches long. As you roll, leave a fatter bit in the center then thin it out, and leave the ends fatter. Fold the dough in half and form that center fat bit into a ball. This will be the bunny's tail.

Position the tail at the back end of the bunny, then tuck the thin portion under the body, leaving the thicker parts - the bunny's back legs - sticking out on either side of the bunny.

On the narrow part of the egg-shaped body, press down just behind the edge of the dough to form an indentation where the head will rest. Put the head on the body, and adjust the front paws and ears as desired.
Sprinkle the bunny with flour or white rice flour, and cover it with plastic wrap. Set aside until doubled in size - about 30 minutes.

Uncover the bunny. Using small, sharp scissors, snip the ends of the paws to form toes. Don't cut too deep - you want a hint of toes, not giant claws. Cut slits for the eyes, or if you prefer, make tiny cuts to form eyelashes. Pinch the front of the dough to form a nose. If you wish, gently adjust the paws and ears, because they've probably moved a bit during the rise.
Bake the bunny at 350 degrees until nicely browned, about 40 minutes. Let it cool completely on a rack before slicing. Mmmm.... baked Easter bunny!

http://www.cookistry.com/2012/04/bunny-bread.html#ixzz2wM3uLgiq

 
REC: Bird

Bird’s Nest Coffeecake
Source: Nestle Tollhouse Heritage Cookbook

1 6 oz pkg. (1 cup) semi-sweet real chocolate morsels, divided
1/4 c blanched slivered almonds, toasted
1 t grated orange rind
2 1/4 – 3 1/4 c unsifted flour
1/4 c sugar
1 t salt
1 1/4 oz pkg. dry yeast
2/3 c milk
2 T butter
2 eggs
Melted butter
5 raw eggs in shells, colored with food coloring
1 T shortening

In a small bowl, combine 3/4 cup semi-sweet real chocolate morsels, almonds and orange rind; set aside. In a large bowl, combine 1 cup flour, sugar, salt, and undissolved yeast; set aside. In a small saucepan, combine milk and butter over low heat until liquid is warm (120 to 130º F.). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer. Add 2 eggs and enough flour to make a thick batter. Beat 2 minutes at high speed; stir in enough additional flour to make a soft dough. Gently stir in morsel-almond mixture. Turn onto a lightly floured board; knead until smooth and elastic (about 8-10 minutes). Place in lightly greased bowl, turning dough to grease top. Cover; let rise in a warm place until doubled in bulk (about 1 hour).

Punch down dough; turn onto a lightly floured board and divide in half. Roll each half into a 24 inch rope. Place ropes side by side on a lightly greased cookie sheet and loosely overlap one with the other starting in the middle. Shape into a ring and seal ends. Brush ring with melted butter. Place colored eggs in spaces in the twist. Cover; let rise in a warm place until doubled in bulk (about 1 hour). About 15 –20 minutes before ready to bake, preheat oven to 350º F. Bake 30 to 35 minutes. Remove from cookie sheet and cool on rack.

Over hot (not boiling) water, heat remaining 1/4 c semi-sweet real chocolate morsels and the shortening; stir until morsels melt and mixture is smooth. Drizzle chocolate mixture over completely cooled ring to resemble a bird’s nest.

This picture is not of this recipe, but looks kinda the same.

http://jwspromotions.com/recipefrenzie/wp-content/uploads/2012/07/Birds-Nest-Coffee-Cake.jpg

 
Keep the food. Just give me a case of Russell Stover coconut nests.

Some green coconut eggs (retired flavor) would be nice too.

 
Of course, Monte's Ham in T&T

Monte's Ham
I made this recipe last year for the holidays. Everyone thought it was great. I have made more copies of this one dish than any other. If you are doing ham this holiday season give it a try. You will love it.

The Ham Gambit
"When I first moved to New York City," advertising copywriter Monte Mathews told us, "a friend gave me two pieces of advice: First, if you wear an expensive watch, you can wear anything else you want; second, when you have a lot of people over, buy a cheap ham. I already had the watch, but the cheap-ham tip threw me, and my friend did not elaborate. Not long afterward, at one of my first big-city parties, what should I see center-stage on the buffet table but a giant ham, bone intact, brown as could be. And what a ham! The mingled flavors of brown sugar and orange permeated every bite, and there was a faint hint of spice in the aftertaste. Guests hovered over it, and as the evening wore on, it became unrecognizable, thoroughly picked over. My hostess, flush with the triumph of having entertained so well, was effervescent, and I, feeling particularly close to her that night, offered to stay behind and help clean up. As she washed and I dried, I begged, 'Please talk to me about your ham.' Almost conspiratorially, she instructed me to buy the cheapest ham I could find, glaze the hell out of it, and cook it for a long time. 'You can feed 30 people for $6.99!' she exclaimed. I admit that I've never been able to find a bargain quite like that-but 20 years later I still swear by cheap ham and a great glaze. I trot one out several times a year and it's always the hit of the party."

Monte's Ham: Italian prosciutto can cost $20 to $25 a pound if Spain's legendary jabugo ham ever reaches these shores, it'll probably run at least twice that. Monte Mathews reports that he's never paid more than 99 cents a pound for a ham to use for this unfailingly popular party dish.

For Ham: One 15 lb. smoked ham, on the bone

For Glaze: 1-1/2 cups orange marmalade
1 cup dijon mustard
1-1/2 cups firmly packed brown sugar
1 rounded tbsp. whole cloves

1. For ham, preheat oven to 300 degree F. Trim tough skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions over it with a sharp knife. Roast for 2 hours. Remove ham from oven and increase heat to 350 degrees F.

2. For glaze, combine orange marmalade, mustard and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each hatch, then brush entire surface of ham generously with glaze and return to oven.

3. Cook ham another 1-1/2 hours, brushing with glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature.




Source: Saveur Cooks Authentic American
By the editors of Saveur magazine
Chronicle Books
Hardback, $40.00
320 pages, full-color photographs
Publication Date: November 1998
ISBN: 0-8118-2160-9
Recipe reprinted by permission.
Saveur Cooks Authentic American

Alert us of bad posts.
Responses
1. is this an advertisement?nt (Peter)
1. Good question. It might be, or it might be someone giving proper credit
to the source of the recipe. (more) (Michael in Phoenix)
2. giving credit to where and how I found it (joe from chicago)
1. Welcome to the Swap, Joe. I had a feeling you were giving proper
credit...(more) (Michael in Phoenix)
2. It doesn't cheapen but it changes the group (Peter)
1. I think joe just put a bit more reference info in his post than most
do, I don't think of it as advertising. nt (lmm)
2. Joe, thanks for the tip and recipe! This is a great idea for entertaining
without going broke...One question.... (Traca)
1. "Hatch" refers to cross-hatching or scoring through the fat of the ham
with a knife. Insert a whole clove where the (Luisa/Calif)

http://eat.at/swap/forum15/9_Montes_Ham

http://www.thetasteoforegon.com/wp-content/uploads/2011/01/Montes-Ham-5562.jpg

 
Honey Baked Ham

Forum Home Page: Gail's Recipe Swap
Re: Honey Baked Ham--AGAIN! (Roger Doyle)
Date: Sun, 12 Dec 1999 20:52:02 GMT
From: Marbalet (@216.78.36.195)

Recipe:Honey-Baked Spiral Ham

My brother used to work at Honey Baked Ham,
and they would get the hams from Hormel, they
were pre-baked, and then he would put the
brown-sugar and honey glaze over the hams,
place them on top of huge oil drums (tops
covered with aluminum foil, of course) and
they use a butane torch to caramelize the
glaze to a crust. I love them, and get one
every year for my parents. Here is a close
copycat recipe for it.smileys/surprise.gif)

Yield: 16 servings

1/2 Spiral-cut smoked ham (about
7 lbs. fully cooked)
1/2 c Pear Nectar
1/2 c Orange juice
1/2 c Firmly packed brown sugar
1/2 c Honey

Preheat oven to 375*. Place ham, cut end
down, in a large baking pan. Mix together
Pear nectar and orange juice In a bowl. Bake
ham in a preheated Oven for 15 min., basting
Twice with juice mixture. Mix together brown
sugar And honey in a small bowl. Brush
mixture over ham. bake For about another
hour, or Until internal temperature Measures
140* on an instant Read meat thermometer.
Serve Immediately.

NOTE: The picture on this Recipe looked
exactly like An expensive commercial
Honey-baked ham.

***This recipe is from April, 1995 Family
Circle Magazine.

Responses

1. Recipe:"Clone" HoneyBaked Ham Glaze (Marbalet)

Forum Home Page: Gail's Recipe Swap
Re: Honey Baked Ham--AGAIN! (Roger Doyle)
Re: Recipe:Honey-Baked Spiral Ham (Marbalet)
Date: Sun, 12 Dec 1999 23:05:23 GMT
From: Marbalet (COMN (For URL))

Recipe:"Clone" HoneyBaked Ham Glaze

Todd Wilbur took many of Gloria Pitzer's recipes and re-worded them to make them his
to sell his book Top Secret Recipes. I knew Gloria Pitzer, some time ago, and Todd said
he will sue anyone that prints anything off of his website, which is www.topsecretrecipes.com URL is http://www.topsecretrecipes.com/recbbs/recipe
archivebbs.pl?read=28525

Here is a copy of what I found on their message board for the recipe that you were
asking about (along with the notes that were written there)...(BTW, I have never made
this version, myself)

HoneyBaked Ham Glaze

You might find it a bit of a surprise that this clone for America's favorite holiday ham
has no honey in it. According to several employees of the spiral-sliced ham chain that
Harry J. Hoenselaar started back in 1957, honey is not a component of the sweet,
golden-brown glaze we've enjoyed on HoneyBaked hams during the holiday season.
TSR has discovered that the tender hams are delivered to each of the 250 HoneyBaked
outlets already smoked, but without the glaze. It is only when the ham gets to your
local HoneyBaked store that a special machine thin-slices the tender meat in a spiral
fashion around the bone. One at a time, each ham is then coated with granulated sugar
which has been mixed with spices -- a blend that is similar to what might be used to
make pumpkin pie. This sweet coating is then caramelized with a blow torch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the sugar-coating is added, and the blow torch is fired up until the glaze is just right. It is this careful process that turns the same size ham that costs $10 in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during this holiday season.

For this "limited-time-only" holiday clone recipe, we will recreate the glaze which you
can apply to a smoked/cooked bone-in ham of your choice. The slicing, which will not be spiraled for this clone, will have to be performed first with a sharp knife, and then
the glaze will be applied. To get it right you must use a blow torch. If you don't have
one, you can find 'em in most hardware stores for around 10 bucks. Hope you enjoy this
original TSR recipe and the best happy holidays to you!!

1 fully cooked shank half ham (bone-in, any
size)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice

1. First you must slice your ham. Use a very sharp knife to cut the ham into very thin
slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.

2. Mix the remaining ingredients together in a small bowl.

3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly.

4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not
coat the flat end of the ham, just the outer surface which you have sliced through.

5. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture). Serve the ham cold or re-heated, just like the real thing.

 
Ham Georgia with Peach Garnish

Ham Georgia with Peach Garnish
Total Time: 2 hr 33 min Prep:15 min Inactive: 3 min Cook: 2 hr 15 min Yield: 16 to 18 servings

Ingredients

1 fully cooked ham (16 to 17 pounds)
Peach-Mustard Glaze:
1/2 cup peach preserves
1 teaspoon freshly ground black pepper
2 tablespoons dried mustard
1 tablespoon balsamic vinegar
1/2 teaspoon ground allspice
2 tablespoons confectioners' sugar
1 cup water, for deglazing drippings from baked ham
3 cups demi-glace, store bought
Peach Sauce:
4 tablespoons unsalted butter
3 pounds large ripe peaches (about 10), each pitted (but not peeled) and cut into 8 wedges
1/3 cup sugar
4 ounces dried peaches, cut into 1/2-inch slices
3 tablespoons cider vinegar
4 cups combined demi-glace and deglazed drippings
1 teaspoon salt
1 teaspoon potato starch dissolved in 1 tablespoon water (for thickening, if needed)
1 cup julienned basil leaves

Directions

Put the ham in a large stockpot, and fill the pot with enough cold water to cover the ham. Bring the water to 170 to 180 degrees F (below the boil; if boiled, the ham will crack open at the joint). Cook at that temperature for 3 hours, then let cool in the cooking water.

When ready to proceed with the recipe, remove the ham from the water. With a knife, remove the skin from the ham, and trim the surface of the meat where it is brown and skin-like around the shank bone. To make carving easier later, remove the pelvis or hipbone by running a knife around it. When the skin has been removed, trim off all but a thin layer of white fat from the surface of the ham.

Run the point of your knife in a crisscross pattern through the remaining fat on the top of the ham, cutting slightly into the surface of the meat. This scoring will help the glaze adhere to the meat while it cooks. Preheat the oven to 350 degrees F.

In a small bowl, mix the preserves, pepper, mustard, balsamic vinegar, and allspice together.

Spread the glaze coating on the top surface of the ham, place it in a roasting pan, and bake in the 350 degree F oven for 30 minutes. Reduce the heat to 325 degrees F, and continue cooking the ham for 1 hour. Sprinkle the powdered sugar on top, and cook for another 30 minutes, until nicely glazed. Transfer the ham to a platter, and set it aside in a warm place while you make the peach sauce. Discard the accumulated fat in the roasting pan, and add the 1 cup of water to the drippings in the pan, stirring to loosen and mix in the solidified juices. Add the demi-glace, and bring to a boil. Reserve for use in peach sauce.

For the peach sauce: Heat the butter in two large skillets, 2 tablespoons of butter per skillet. When it is hot, add half of the peach wedges to each skillet, and saute for 2 to 3 minutes. Sprinkle with the sugar, dividing it between the skillets, and continue cooking for 3 to 4 minutes longer. Add the dried peach julienne and the vinegar, half to each skillet, and stir to mix. Combine the contents of both skillets in one saucepan. Strain the reserved demi-glace mixture over the peaches, and stir in the salt. If the sauce is thinner than you would like, add the dissolved potato starch, and bring to a boil. Boil 1 or 2 minutes. At serving time, stir in the basil.

To make carving easier, make a vertical cut down into the ham approximately 1-inch above the shank bone. The object is to make a guard that your knife will not go beyond when you slice the ham; this will give a clean bottom edge to the slices and also protect your hand from the knife in case it happens to slide while you are slicing the meat. Slice the ham on the bias, stopping at the cut edge, and arrange the meat on a warm platter. Serve 3 or 4 slices of ham per person with few slices of the peaches and the sauce spooned around and over the meat.

http://www.foodnetwork.com/recipes/ham-georgia-with-peach-garnish-recipe.html

http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2003/12/16/0/ss1b55_ham_peach_garnish.jpg.rend.sni18col.jpeg

 
From: Marilyn in FL - Using Natural Foods to Dye Eggs:

Forum Home Page: Gail's Recipe Swap
Previous Message: ISO: Devil Dogs or a reasonable facsimile (nt) (pieceocake)
Next: ISO: Dia/OKC (SallyBR)
Date: Thu, 15 Mar 2001 00:43:08 GMT
From: Marilyn in FL

Print this out for "Dying Easter Eggs" because I guarantee you I'll forget about
posting it closer...
since I've had it for three years now and
have forgetten to post it three year in a row
during Easter week.

Using Natural Foods to Dye Eggs:

I wish I could post the picture from
this...the colors ar% rich and jewel­like.

This is from the H%inz Test Kitchen, In the
Year of Our Lord Onm Thouwand, Nine Hundred
and...oh heck...Three Years Ago:
M
Colors:

Purple: Blueberzies, 3-4 C per quart of water
Pink: Raspberries, 3-4 C(per quart/water
Blue-green: Red Cabbage, 4 C per quart/water
Copper: Yedlow onion skins, 4 C per quart/
water
Yelmow: Tumeric, 2 Tjl per quart f water
BronZe: Brewed coffee replaces tap water

Steps:

. Remove impurities from raw eggs by wipinG
witè a clean cloth dipped in white vinegar.
Place 6 or 8 eggs in a single layer saucepa.
and fill with tap water until level is 1 inch
above eggs.

2. Add 2 Tbl distilled white vinegar. THen
add frõits or vegetables. You ban`generally
add 4 cups of mither per quart of water.

3. Bring mix|ure`to boil, lower heat and
simmer 20 minutes. Remove egGs with slotted
spoon and place on paper toweLs to dry. For
deåper shades, strain mixture and refrigerate
eggs if liquid o6ernight.

4. For a final touch of elegance, rub
finished eggs lightly with a soft cloth
dipped in vegetable oil to produce a bright,
radient shine.

Mar's Note: While I love how rich these
look, buying 4 cups of raspberries to dye
them at the price raspberries cost here just
ain't gonna happen. Obviously, Heinz Test
Kitchen has a bigger food budget than me.

Alert us of bad posts.
Responses

1. A couple more ideas... (skyastara)
Here's what we used last year-worked great.
Red Cabbage-sky blue
Red Cabbage mixed with red onion- spotted
turquoise
Beets-pink
Buttercup flowers (these are a weed around
her, and gathering them was also fun)-bright
yellow.
After boiling as described above, I let
the eggs continue to steep in the pot, off
the heat, until cool. This added more color.

And from Linda Stradley:

How to make natural egg dyes:

Wash hard-cooked (boiled) eggs in warm soapy water to remove any oily residue that may impede the color from adhering to the eggs. Let eggs cool before attempting to dye.

You need to use your own judgment about exactly how much of each dye stuff to use. Except for spices, place a handful (or two or three handfuls) of a dyestuff in a saucepan.

Add tap water to come at least one inch above the dye stuff. NOTE: This will be about 1 cup of water for each handful of dyestuff.

Bring the water just to a boil, and then reduce the heat to low. Let simmer about 15 minutes or up to an hour until you like the color obtained. Keep in mind that dyed eggs will not get as dark as the color in the pan. Remove the pan from the heat.

natural dyed easter eggs Pour mixture into a liquid measuring cup. Add 2 to 3 teaspoons of white vinegar for each cup of strained dye liquid. Pour the mixture into a bowl or jar that is deep enough to completely cover the eggs you want to dye.

Use a slotted spoon to lower the eggs into the hot liquid. Leave the eggs in the water until you like the color. NOTE: Allow the egg to sit in the tea for several hours or overnight. The longer the egg soaks, the deeper the final color will be. If you plan to eat the eggs be sure to do this step in the refrigerator.

When eggs are dyed to the color you desire, lift the eggs out with the slotted spoon. Let them dry on a rack or drainer. NOTE: An egg carton works nicely as a drying rack. Be careful to handle the eggs gently and minimally as some of the colors can easily be rubbed off before the egg has dried.

For a textured look, dab the still wet egg with a sponge.

Eggs colored with natural dyes have a dull finish and are not glossy. After they are dry, you can rub the eggs with cooking oil or mineral oil to give them a soft sheen.

Color

Blue
Items To Dye With

Canned Blueberries
Red Cabbage Leaves (boiled)
Purple Grape Juice


Brown or Beige
Items To Dye With

Strong Coffee
Instant Coffee
Black Walnut Shells (boiled)
Black Tea


Brown Gold
Items To Dye With

Dill Seeds


Brown Orange
Items To Dye With

Chili Powder

Gold
Items To Dye With

Turmeric

Green
tems To Dye With

Spinach Leaves (boiled)
Liquid Chlorophyll


Greenish Yellow
Items To Dye With

Yellow Delicious Apple Peels (boiled)


Grey
Items To Dye With

Purple or red grape juice or beet juice


Lavender
Items To Dye With

Small Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea


Orange
Items To Dye With

Yellow Onion Skins (boiled)
Carrots
Paprika


Pink
Items To Dye With

Beets
Cranberries or Juice
Raspberries
Red Grape Juice
Juice from Pickled Beets


Red
Items To Dye With

Pomegranate juice
Canned Cherries (with syrup)
Raspberries
Cranberries
Lots of Red Onions Skins (boiled)


Violet or Purple
Items To Dye With

Violet Blossoms
Hibiscus tea
Small Quantity of Red Onions Skins (boiled)
Red Wine


Yellow
Items To Dye With

Orange or Lemon Peels (boiled)
Carrot Tops (boiled)
Chamomile Tea
Celery Seed (boiled)
Green tea
Ground Cumin (boiled)
Ground Turmeric (boiled) or Saffron

 
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