Easter

Coconut Cream Pie

April 28, 2012

Coconut Cream Pie

 

Forget the diner and make your own delicious Coconut Cream Pie.  It will be much better than the diner’s…trust me!

 

INGREDIENTS

Crust:

6 Ounces Animal Crackers

2 Tablespoons Unsweetened Shredded Coconut

1 Tablespoon Raw Sugar

5 Tablespoons Melted & Cooled Unsalted Butter

 

Filling:

1 Cup Whole Milk

14 Ounces Coconut Milk

1/2 Cup Unsweetened Shredded Coconut

1/2 Cup Plus 1 Tablespoon Sugar

3/8 Teaspoon Salt

5 Large Egg Yolks

1/4Cup Cornstarch

2 Tablespoons Unsalted Butter (Cut Into 2 Pieces)

1 1/2 Teaspoons Vanilla Extract

 

Whipped Cream:

1 1/2 Cups Cold Heavy Whipping Cream

2 Tablespoons Sugar

1/2 Teaspoon Vanilla Extract

1 Tablespoon Toasted Unsweetened Shredded Coconut

 

Move your oven rack to the lower middle and preheat to 325° F.  In a blender or food processor combine the animal crackers, coconut and sugar.  Pulse for about 20 seconds until the crumbs are almost powdery.  Pour the crumbs into a medium size bowl and add the butter.  Stir until the crumbs are evenly moistened.  Pour the moistened crumbs into a 9 inch pie plate.  Using the bottom of a drinking glass press the crumbs evenly into the bottom and up the sides of the pie plate.  Bake for 15 minutes until medium brown.  Remove from the oven and cool for 30 minutes on a wire rack. 

While the crust is cooling make the filling.  In a medium saucepan bring the coconut milk, while milk, shredded coconut, 1/2 cup sugar and salt to a simmer over a medium high heat.  Stir occasionally to make sure that the sugar dissolves.  In a medium size bowl whisk together the egg yolks, cornstarch and 1 tablespoon of sugar until well mixed.  Gradually pour about 1 cup of the hot milk mixture over the egg yolk mixture.  Whisk constantly and whisk well to combine.  Slowly add the remaining milk mixture to the yolk mixture in 4 additions.  Make sure to whisk constantly.  You don’t want to end up with scrambled eggs!  Return the mixture back to the saucepan and cook until thickened and the mixture reached a boil.  Whisk constantly for 1 minute.  The filling must boil in order to fully thicken.  Turn off the heat and whisk in the butter and vanilla until the butter is fully melted.  Give a stir and then pour the hot filling into the cooled pie shell.  Smooth the surface with a spatula.  Press plastic wrap directly against the surface of the filling and refrigerate for 4 hours until firm.  You may refrigerate up to 12 hours. 

Just before serving you want to make the whipped cream.  Beat the cream, sugar and vanilla with an electric mixer for 2 minutes until soft peaks form. Top the pie with the whipped cream.  To toast the coconut take a small dry skillet and toast 1 tablespoon of the unsweetened shredded coconut until it turns a golden brown.  Sprinkle the whipped cream with the toasted coconut.  Cut the pie into wedges and serve.  Makes one 9 inch pie – Serves 8

 

Roman Artichokes

April 14, 2012

Roman Artichokes

 

INGREDIENTS

2 Tablespoons Lemon Juice

8 Medium Artichokes

1 1/2 Cups Chopped Mint Leaves

1 Cup Dried Bread Crumbs

1 Cup Fresh Bread Crumbs

1/2 Cup Freshly Grated Pecorino Romano Cheese

3 Tablespoons Extra Virgin Olive Oil

2 Chopped Garlic Cloves

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

 

Fill a large bowl with cold water and 1 tablespoon lemon juice.  Trim the artichokes by laying each artichoke on its side and with a serrated knife cut 1 inch off the top.  Trim the stem end and cut off the stem level with the bottom of the artichoke.  Peel the tough outer layer of the stem with a vegetable peeler.  Bend back the dark outer leaves just from around the base of the artichoke.  Snap off and throw away.  With kitchen shears trim the thorny tips from the remaining leaves.  Place the stems and trimmed artichokes in the bowl of lemon water to prevent browning.  Repeat with the remaining artichokes.  In a large skillet heat 1 inch of water to a boil.  Stand the artichokes in the boiling water.  Add the stems and heat to boiling.  Reduce the heat to medium low.  Cover and simmer for 35 minutes.  Drain the artichokes.  In a medium size bowl combine 1 tablespoon lemon juice, mint, all of the breadcrumbs, Romano cheese, oil, garlic, salt and pepper.  This should make about 3 1/2 cups.  Preheat the oven to 400° F.  When the artichokes are cool enough to handle pull out the prickly center leaves from each artichoke with a teaspoon.  Scrape out the fuzzy choke and throw away (without cutting into the heart).  Finely chop the stems and stir into the mint mixture.  Stand the artichokes on a large baking sheet – stems down.  Pull the leaves down to open slightly.  Spoon the mint mixture between the leaves and into the center cavities (a little less than 1/2 cup per artichoke).  Bake for 25 minutes until the stuffing is golden and the artichokes are heated through.  Serve hot.  Serves 8

 

Ham Cooked In Beer

April 8, 2012

Ham Cooked In Beer

INGREDIENTS

20 Pound Bone-In Ham

2 Cans Beer

Olive Oil

Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.

Deviled Eggs

April 8, 2012

Deviled Eggs

Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.

INGREDIENTS

For 12 Deviled Eggs

6 Large Hard Boiled Eggs

3 Tablespoons Mayonnaise

1 Teaspoon Djon Mustard

1 Teaspoon Malt Vinegar

Salt & Pepper to Taste

Paprika

Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.

Ciambellone

April 7, 2012

Ciambellone

Ciambellone or Italian Easter Bread is a ring shaped cake is lightly sweetened and flavored with lemon zest and sometimes dried fruit. Romans like to serve it for Easter breakfast.

INGREDIENTS

4 Cups Unbleached Flour

2 Eggs

1 Teaspoon Vanilla Extract

½ Cup Sugar

½ Cup Milk

¼ Teaspoon Cinnamon

1 Tablespoon Lemon Zest

½ Cup Softened Butter

½ Tablespoon Baking Powder

1 Egg

Powdered Sugar For Dusting

Preheat the oven to 350° F. Place the flour on your work surface creating a well in the center. Alternating, add the dry and wet ingredients to the well. After each ingredient is added mix well with your fingers or a fork. Add more flour if needed to make the dough workable. Knead the dough until it is smooth. Shape the dough into a ring. Beat the egg lightly with water. Brush the top of the ring with the egg wash. Place in the oven and bake for 40 minutes until golden brown. If you want your ring to be perfectly uniform then you can use a springform pan with the center insert. This will allow you to have a picture perfect ciambellone. Dust the ciambellone with powdered sugar or you could use colored sugar as a topping. Serves 8

Natural Easter Egg Dyes

April 6, 2012

Natural Easter Egg Dyes

Coloring Easter eggs is a fun experience for children and adults, but it doesn’t need to be saturated in artificial dyes or chemicals. Here is a list of the best ingredients for making your own organic egg dyes.

Directions: Hard boil however many eggs you wish to decorate and add 1 to 2 tablespoons of white vinegar. Prepare the dyes on the stove top using a pan. Use at least 2 cups of water and 1 teaspoon of vinegar plus the organic dye ingredients. Use 3 to 4 teaspoons of the spice ingredients and 3 to 4 cups of the whole fruit or vegetable ingredients. Boil the dye for at least 5 minutes. Remember the longer you boil the deeper the hue of the dye. Crush the ingredients in the pan to release the pigments and strain. It is best to use the dyes when they are hot. The longer you soak the eggs in the dye the better the colors will turn out. The most important thing is to have fun!

1. Yellow – Use Yellow Onion Skins

2. Yellow – Use Turmeric

3. Blue – Use Chopped Red Cabbage

4. Blue – Use Blueberries

5. Green – Use Chopped or Canned Spinach

6. Green – Use Parsley

7. Red – Use Rose Hips Tea

8. Red – Use Pomegranate

9. Brown – Use Coffee Grounds

10. Brown – Use Black Tea

11. Pink – Use Beet Juice

12. Pink – Use Fresh or Frozen Raspberries

13. Orange – Use Paprika

14. Orange – Use Chili Powder

Good Friday Spätzle

April 6, 2012

Good Friday Spätzle

In the Eastern Church this day is known as Great or Holy Friday. The Western title is supposed to be a corruption of the phrase “God’s Friday,” the day on which Christ died. On this day the bells are silenced and in some places this day is observed by so strict a fast that it is often called the Black Fast because many do not eat at all until sundown. In many parts of Germany it is customary to eat only Spätzle for the evening meal on Good Friday.

INGREDIENTS

1 ½ Cups Flour

½ Teaspoon Salt

2 Eggs

½ Cup Milk

½ Cup Water

3 Tablespoons Bread Crumbs

¼ Pound Butter

Sift the flour with the salt in a medium size bowl. Add the eggs, milk and water. Stir until smooth. Then with a fork dipped in boiling water cut the dough in small pieces into the boiling water. Boil for a few minutes until they rise to the top. Remove from the water and transfer to a serving dish. Cover with the bread crumbs that have been fried in the butter. Serve hot. Serves 4

Holy Thursday Spinach

April 5, 2012

Holy Thursday Spinach

Holy Thursday is, of course, the day commemorating the Last Supper and the institution of the Eucharist. A custom was popular in many European countries that greens should be eaten on this day, coming no doubt from the Jewish meal of bitter herbs. The day is sometimes called Green Thursday. Among the Pennsylvania Dutch, spinach and dandelion greens are still eaten on Holy Thursday to prevent spring illness which probably came from Germany where it was an ancient belief. This was probably considered tonic after the weeks of Lent. Vitamins for a body that had been underfed and needing nutrients to fight off viruses. Whatever the reason spinach is good and good for you!

INGREDIENTS

1 ½ Pounds Fresh Baby Spinach Leaves

2 Tablespoons Olive Oil

6 Chopped Garlic Cloves

2 Teaspoons Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Tablespoon Butter

Squeeze of Lemon

Rinse the spinach well in cold water to make certain it is extremely clean. You don’t want to eat sand and grit. Spin the washed leaves in a salad spinner. In a large pot heat the olive oil and sauté the garlic over a medium heat for 1 minute. Make sure that the garlic is browned. Add all of the spinach, the salt and pepper to the pot. Toss with the garlic and olive oil. Cover the pot and cook for 2 minutes. Uncover the pot, turn the heat on high and cook for another minute. Stir with a wooden spoon. You want the spinach to be wilted. Using the wooden spoon, lift the spinach to a serving bowl and top with the butter and a squeeze of fresh lemon. Serve hot! Serves 6

Coconut Cake

April 4, 2012

Coconut Cake

This week is Easter and coconut cake is on my mind. I wanted to make a cake that is a bit more traditional. Enjoy this time with family and friends and have a Happy Easter.

INGREDIENTS

1 ½ Cup Unbleached Flour

2 Teaspoons Baking Powder

¾ Teaspoon Salt

½ Cup Softened Butter

1 Cup Sugar

2 eggs

2/3 Cup Milk

1 Teaspoon Vanilla

2/3 Cup Coconut

Additional Coconut For Garnish

Cream Cheese Frosting

Preheat your oven to 350° F. In a large bowl cream together the butter and the sugar. Add the eggs one at a time. Add the vanilla. Next add the dry ingredients alternating with the milk. Mix well. Add the coconut. Pour the batter into two prepared 8 inch round cake pans. Bake for 30 minutes until golden brown. Remove from the oven and cool in the pans, on wire racks, for 15 minutes. Remove from the cake pans and cool completely. Frost and top with more coconut.

Cream Cheese Frosting

8 Ounces Softened Cream Cheese

½ Cup Softened Butter

1 Teaspoon Vanilla Extract

2 Cups Powdered Sugar

In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using.

Hot Cross Buns

April 2, 2012

Hot Cross Buns

Hot Cross Buns is a favorite during spring and the Easter season. Hot Cross buns are a sweet, yeast leavened, spiced roll made with currants or raisins. They have long been a symbol of Good Friday. Each bun has an icing cross on top to signify the crucifixion

INGREDIENTS

1 Package Active Dry Yeast

1 Cup Warm Milk

5 Tablespoons Softened Butter

½ Cup Brown Sugar

2 Large Eggs

½ Teaspoon Ground Nutmeg

½ Teaspoon Ground Cloves

½ Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

3 ½ Cups Unbleached Flour

¾ Cup Dried Currants

3 Tablespoons Milk Mixed With 3 Tablespoons Sugar

1 Tablespoon Cold Milk

1 Cup Sifted Powdered Sugar

½ Teaspoon Lemon Juice

Mix the yeast with 4 tablespoons of the warm milk in a small size bowl. Set aside for 5 minutes. In a medium size bowl cream together 4 tablespoons of the butter and brown sugar. When the yeast is frothy, stir it in, along with the spices, salt and remaining warm milk. Beat in the flour one cup at a time until a soft ball of dough can be gathered together. Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking. Kneading should take no more than a few minutes. Using some of the remaining butter to grease a large bowl. Place the dough in a bowl and turn the dough to butter all sides. Cover and set aside in a warm place for 1 ½ hours. The dough should be doubled. Butter two baking sheets with the remaining butter. Punch down the dough and divide it in half. Then divide each piece in half again. Divide each portion of the dough into six equal pieces and shape each into a ball. Place the balls of dough on the baking sheets leaving 2 inches between them. Set aside covered lightly with waxed paper for 1 hour. The dough should have doubled in size. Preheat your oven to 400° F. Carefully slash a cross into the top of each bun using a very sharp knife or razor blade cutting through the skin of the dough at least ¼ inch deep. Try not to compress the bun as you cut. Bake the buns for 20 minutes until they are lightly browned. Just before they come out of the oven, bring milk and sugar mixture to a boil in a small saucepan. As soon as the buns are done, brush them with the milk and sugar glaze. Allow the buns to cool for 30 minutes and then serve them while they are still warm. If you have not cut the cross into the tops of the buns the cross can be applied with the icing. The buns must be completely cooled before the icing is applied. Mix the powdered sugar with the cold milk and lemon juice. Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut. Makes 24

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