Yesterday I was instructed not to wait till next Easter to make Giada's Sweet Easter Pie.

M

maycee

Well-known member
I used more orange peel. About 2 tablespoons. Peel of one whole orange. I also used 1-12 teaspoons vanilla and 1/2 teaspoon almond extract.

Also, the Filo sheets I found at Publix were smaller than Giada's so I had to add 3 folded sheets to the top of the pie to cover completely.

Watch your pine nuts...they burn easily.

* Exported from MasterCook *

Easter Pie

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Dessert

Amount Measure Ingredient -- Preparation Method

3/4 cup powdered sugar -- plus extra for garnish3 large eggs

2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 container whole milk ricotta cheese -- (15-ounce)

1/2 cup cooked short-grained rice

1/3 cup toasted pine nuts

6 sheets fresh phyllo sheets or frozen -- thawed

3/4 stick unsalted butter -- (3 ounces) melted

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.

Preheat the oven to 375 degrees F.

Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

Recipe courtesy of Giada De Laurentiis

Rice

Dessert

Pie

S(Internet Address):

"http://www.foodnetwork.com/recipes/giada-de-laurentiis/easter-pie-recipe.html"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 202 Calories; 14g Fat (63.9% calories from fat); 6g Protein; 12g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 53mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

http://www.foodnetwork.com/recipes/giada-de-laurentiis/easter-pie-recipe.html

 
Another hit was SmittenKitchen's Dill Bread

I grabbed small-curd cottage cheese by mistake and it worked fine. This bread makes excellent ham sandwiches. And it's great toasted with a fried egg. And sliced with butter.

I used the beaten egg with fleur de sel before baking then brushed with melted butter when it came out of the oven.


* Exported from MasterCook *

Dill Bread

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method

1 package active dry yeast -- (2 1/4 teaspoons)
1/2 cup warm (105 to 115°F) water
3 cups bread flour (I replaced 1/2 cup of this flour with whole wheat)
1/2 cup finely chopped onions
3 tablespoons chopped fresh dill -- or 1 tablespoon dried dill or dill seeds
2 tablespoons sugar or honey
1 tablespoon wheat germ -- toasted
1 teaspoon salt
1 cup large-curd cottage cheese
1 large egg
Optional -- for top of bread:
1 egg -- lightly beaten, or 1 tablespoon melted butter
1/2 teaspoon coarse salt or a few dill seeds

Combine yeast and water in a small bowl and let stand until the yeast is dissolved, about five minutes.

Combine flour, onions, dill, sugar or honey, wheat germ and salt in a large mixing bowl or the bowl of a heavy-duty mixer. Add the yeast along with the cottage cheese and egg. Mix by hand or on low speed until the dough comes together, addition additional flour or warm water if needed. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place (75 to 80 degrees) until doubled in volume, 1 to 1 1/2 hours.

Grease a 9×5-inch (8-cup) loaf pan. Punch Gently press the dough down, form into a loaf and place seam side down in the pan. Cover with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

Meanwhile, preheat the oven to 350°F. If desired, brush the top of loaf with the egg or melted butter, and then sprinkle with the additional salt or dill seeds. (I highly recommend the butter/salt combination.)

Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, about 35 to 40 minutes. (My bread read just about 200°F on a thermometer when I took it out.) Remove the loaf from the pan to a rack and let cool completely.

S(Internet Address):
"http://smittenkitchen.com/blog/2007/02/for-beaming-bewitching-breads/"
Yield:
"1 9x5-inch loaf"
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Per Serving (excluding unknown items): 129 Calories; 1g Fat (10.0% calories from fat); 6g Protein; 23g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 1582 2339 0 3061 731 0 0 441 0 0 0 1326http://smittenkitchen.com/blog/2007/02/for-beaming-bewitching-breads/

 
I just saw that recipe 2 days ago and grabbed it. It's at the top

of my list so it's good to hear it was a winner.

 
Giada has reinvented this Easter delicacy. I'm sure that her version is tasty---but

It is usually done with a pasta frill--or sweet pastry dough.

I've seen versions using rice, but it originally calls for cooked wheat kernels. The rice probably stood in for the wheat when immigrants had no access to the grana.

The original uses orange flower water that gives it is customary taste and scent.

The results are not like rice pudding or even a wheat pudding, but like an Italian ricotta cheesecake with a bit more chew.

 
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