Easter is the time to be grateful for our blessings, and our little way of showing thanks to all our valued readers is through a Tangerine and Pink Easter Party pack giveaway! Included in the pack are:

1. Scalloped Cupcake Wrapper
2. Cupcake Wrapper
3. Two Watermark Logos
4. Easter Card and Thank you Card
5. An Easter Egg Banner which can be made easily by using some ribbon and a hole punch
6. Cupcake Toppers

You can downloaded the pack for free over here (link to zip file Click on Link and download should begin). You can use most of these designs for any occasion and these are all psd layered files so your name and other details can be edited in the Watermark Logo. Orange and Lemond Curd Mascarpone Recipe Below. Enjoy and Happy Easter!

{Free Easter Card Printable}

{Free Editable Watermark or Logo}

{Free Square Favor Box Printable}

{Free Printable Tangerine and Pink Thank you Card}

{Free Easter Egg Banner Just Print and cut out the eggs, use a punch hole, and hang them from a ribbon}

{Free Tangerine and Pink Cupcake Toppers You can use lolly pop sticks}

{Free Scalloped Cupcake Wrappers}

{Free Tangerine and Pink Pillow Box Favor}

{ Homemade Crepe Purses filled with Lemond Curd and Mascarpone Cheese}

Crepe Recipe
Adapted from JENNYC819 via Allrecipes.com

Ingredients

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lemon Curd & Mascarpone Cheese Stuffing
Adapted from Joy of Baking

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml)

Lemon Curd Recipe:

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. Fold in Mascarpone, Fill Crepes to create a purse satchel, finish with a fabulous ribbon, this is a wonderful new approach for an Easter Breakfast.

Easter is the time to be grateful for our blessings, and our little way of showing thanks to all our valued readers is through a Tangerine and Pink Easter Party pack giveaway! Included in the pack are:

1. Scalloped Cupcake Wrapper
2. Cupcake Wrapper
3. Two Watermark Logos
4. Easter Card and Thank you Card
5. An Easter Egg Banner which can be made easily by using some ribbon and a hole punch
6. Cupcake Toppers

You can downloaded the pack for free over here (link to zip file Click on Link and download should begin). You can use most of these designs for any occasion and these are all psd layered files so your name and other details can be edited in the Watermark Logo. Orange and Lemond Curd Mascarpone Recipe Below. Enjoy and Happy Easter!

{Free Easter Card Printable}

{Free Editable Watermark or Logo}

{Free Square Favor Box Printable}

{Free Printable Tangerine and Pink Thank you Card}

{Free Easter Egg Banner Just Print and cut out the eggs, use a punch hole, and hang them from a ribbon}

{Free Tangerine and Pink Cupcake Toppers You can use lolly pop sticks}

{Free Scalloped Cupcake Wrappers}

{Free Tangerine and Pink Pillow Box Favor}

{ Homemade Crepe Purses filled with Lemond Curd and Mascarpone Cheese}

Crepe Recipe
Adapted from JENNYC819 via Allrecipes.com

Ingredients

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lemon Curd & Mascarpone Cheese Stuffing
Adapted from Joy of Baking

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml)

Lemon Curd Recipe:

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. Fold in Mascarpone, Fill Crepes to create a purse satchel, finish with a fabulous ribbon, this is a wonderful new approach for an Easter Breakfast.

Passover is a Jewish holiday that begins on the 15th day of the Jewish month of Nissan. It is the first of the three major Jewish festivals that have historical and agricultural significance. It represents the beginning of the harvest season in Israel. However, the most important and most widely celebrated aspect of Passover is the commemoration of the Exodus from Egypt.

The Hebrew word for Passover is “Pesach” and it means “to pass over”. Learning the story of Passover will explain the reason the holiday is called Passover. The story of Passover can be found in the Torah, in the books of Exodus, Numbers and Deuteronomy.

When Joseph, the son of Jacob, moved his family to Egypt during a famine in their homeland, the Israelites were well received and even lived peacefully with the Egyptians for many years. But, the growing Israelite community made Egyptians fearful that they would become too powerful. Because of this fear an Egyptian Pharaoh had the Israelites enslaved, ordering that their firstborn sons be drowned. One of these infants was Moses, who was ultimately rescued by the Pharaoh’s daughter and raised as a member of the Pharaoh’s family.

Moses eventually became aware of his history, his true identity and the cruelty the Israelites must endure. Moses fled from Egypt after killing an Egyptian slave master. He lived as a shepherd for many years until he was compelled by God to return to Egypt and free the Israelites. Moses asked the pharaoh to free the Israelites, but the request fell on deaf ears and the pharaoh refused. God sent one plague after another as Pharaoh continued to deny freedom to the Israelites.

Finally, God struck down the first born male child of all Egyptians. So that no Israelite child would be confused with the Egyptians the Israelites marked their doorframes and God would pass over their homes, sparing their first born. This final plague is the one that sent terror into the hearts of the Egyptian people who then convinced the pharaoh to release the Israelites.

The Israelites departed Egypt as soon as possible, but their worst fear becomes reality: the Egyptian army pursued them. As the Israelites stood before the Red Sea, God parted the sea, letting them pass. The sea returned to its form, drowning the Egyptian army as they continued their pursuit.

Because the Israelites left Egypt in haste there was no time to allow baked bread to rise. Flat, unleavened bread, matzo, is a reminder of the rapid departure of the Exodus. It is traditional to remove all leavened products from the home and to refrain from eating anything leavened for the seven days of the holiday. Eating Matzo is one way in which the Exodus is remembered.

It is also traditional for Jewish families to gather on the first night of Passover for a special dinner called a Seder (meaning “order”). During the Seder the story of the Exodus from Egypt is retold using a special text called the Haggadah. The Seder is a long meal with a specific order that involves prayer, reading of the Haggadah, discussion, singing and eating.

While it is probably easy to omit leavening from the main meal, doing so from desserts becomes challenging. Desserts such as tapioca with fresh fruit and flourless coconut macaroons are a couple of the desserts that have been seen on many a Seder table. Another dessert that has been seen gracing the Seder table are meringues.

Meringues are easy to make and can be flavored in any variety of ways. Even if you don’t celebrate Passover you will enjoy this recipe for Cherry Blossom Meringues. We will begin offering Cherry Blossom Extract (Flavoring, Sakura) After the holiday, keep and eye out on our upcoming posts.

Cherry Blossom Meringues
3 large egg whites
¼ teaspoon cream of tartar
¾ cup powdered sugar
1 teaspoon cherry blossom extract
Natural Food Coloring (we use Natural food coloring whenever possible).

Directions

1. Preheat oven to 200 degrees and place the rack in the center of the oven.
2. Line a baking sheet with parchment paper.
3. In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the extract.
4. You can form the cookies with a pastry bag fitted with a ½ inch plain tip or decorative tip. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 ½ inch rounds of meringue in rows on the prepared baking sheet.
5. Bake the meringues for approximately 1 ½ hours, rotating the baking sheet from front to back half way through baking.
6. The meringues are done when they are pale in color and crisp.
7. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.
8. When fully dry the meringues can be covered and stored at room temperature for several days.

Passover is a Jewish holiday that begins on the 15th day of the Jewish month of Nissan. It is the first of the three major Jewish festivals that have historical and agricultural significance. It represents the beginning of the harvest season in Israel. However, the most important and most widely celebrated aspect of Passover is the commemoration of the Exodus from Egypt.

The Hebrew word for Passover is “Pesach” and it means “to pass over”. Learning the story of Passover will explain the reason the holiday is called Passover. The story of Passover can be found in the Torah, in the books of Exodus, Numbers and Deuteronomy.

When Joseph, the son of Jacob, moved his family to Egypt during a famine in their homeland, the Israelites were well received and even lived peacefully with the Egyptians for many years. But, the growing Israelite community made Egyptians fearful that they would become too powerful. Because of this fear an Egyptian Pharaoh had the Israelites enslaved, ordering that their firstborn sons be drowned. One of these infants was Moses, who was ultimately rescued by the Pharaoh’s daughter and raised as a member of the Pharaoh’s family.

Moses eventually became aware of his history, his true identity and the cruelty the Israelites must endure. Moses fled from Egypt after killing an Egyptian slave master. He lived as a shepherd for many years until he was compelled by God to return to Egypt and free the Israelites. Moses asked the pharaoh to free the Israelites, but the request fell on deaf ears and the pharaoh refused. God sent one plague after another as Pharaoh continued to deny freedom to the Israelites.

Finally, God struck down the first born male child of all Egyptians. So that no Israelite child would be confused with the Egyptians the Israelites marked their doorframes and God would pass over their homes, sparing their first born. This final plague is the one that sent terror into the hearts of the Egyptian people who then convinced the pharaoh to release the Israelites.

The Israelites departed Egypt as soon as possible, but their worst fear becomes reality: the Egyptian army pursued them. As the Israelites stood before the Red Sea, God parted the sea, letting them pass. The sea returned to its form, drowning the Egyptian army as they continued their pursuit.

Because the Israelites left Egypt in haste there was no time to allow baked bread to rise. Flat, unleavened bread, matzo, is a reminder of the rapid departure of the Exodus. It is traditional to remove all leavened products from the home and to refrain from eating anything leavened for the seven days of the holiday. Eating Matzo is one way in which the Exodus is remembered.

It is also traditional for Jewish families to gather on the first night of Passover for a special dinner called a Seder (meaning “order”). During the Seder the story of the Exodus from Egypt is retold using a special text called the Haggadah. The Seder is a long meal with a specific order that involves prayer, reading of the Haggadah, discussion, singing and eating.

While it is probably easy to omit leavening from the main meal, doing so from desserts becomes challenging. Desserts such as tapioca with fresh fruit and flourless coconut macaroons are a couple of the desserts that have been seen on many a Seder table. Another dessert that has been seen gracing the Seder table are meringues.

Meringues are easy to make and can be flavored in any variety of ways. Even if you don’t celebrate Passover you will enjoy this recipe for Cherry Blossom Meringues. We will begin offering Cherry Blossom Extract (Flavoring, Sakura) After the holiday, keep and eye out on our upcoming posts.

Cherry Blossom Meringues
3 large egg whites
¼ teaspoon cream of tartar
¾ cup powdered sugar
1 teaspoon cherry blossom extract
Natural Food Coloring (we use Natural food coloring whenever possible).

Directions

1. Preheat oven to 200 degrees and place the rack in the center of the oven.
2. Line a baking sheet with parchment paper.
3. In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the extract.
4. You can form the cookies with a pastry bag fitted with a ½ inch plain tip or decorative tip. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 ½ inch rounds of meringue in rows on the prepared baking sheet.
5. Bake the meringues for approximately 1 ½ hours, rotating the baking sheet from front to back half way through baking.
6. The meringues are done when they are pale in color and crisp.
7. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.
8. When fully dry the meringues can be covered and stored at room temperature for several days.

In terms of food for Easter and Passover many different varieties come to mind, some of them very particular to individual families and some of them universal. One of the most commonly eaten foods, worldwide, on both holidays is leg of lamb. Lamb is a symbol for both the Jewish and Christian faith.

Lamb is widely available at springtime. The Jewish tradition of eating lamb during Passover, the holiday that commemorates the Exodus, originated with the sacrifice of lamb that each Jewish family made during the Exodus. For Christians it was Christ who became the Passover Lamb and the lamb became the symbol for His sacrifice on the cross. Lamb symbolizes rebirth, rejuvenation and sacrifice.

In America making a leg of lamb is something done once a year, for the spring holidays. In some cultures cooking with lamb is a part of their every day fare. For a generation of Americans lamb became famous, but not in the form of a delicious roast. An adorable puppet named “Lamb Chop” was a part of many American children’s childhood.

I was a small child when I first saw “Lamb Chop”. And, at that young age I was astonishment to learn that Shari Lewis named her famed puppet “Lamb Chop” after her favorite meal. For years I would turn my back on my family’s traditional lamb pie, which was made once a year for Easter Sunday. However, the aroma was so enticing that one year I gave in and tasted it. While it was dry (forgive me Nonna), it did have a delicious flavor.

I make lamb once a year, maybe twice. I prefer to make a delicious rack of lamb and not my family’s traditional lamb pie. A perfectly seasoned rack of lamb will draw out the wonderful natural flavors and who better to coax out these flavors than Jacque Pepin? Along with the recipe for rack of lamb Provencal from “Essential Pepin”, Jacques Pepin offers some very sound advice, especially when preparing a holiday meal for a large crowd:

“Since rack of lamb is expensive, serve it as part of a complete menu, preceded by a first course and followed by a salad, then dessert. The more elaborate the menu, the smaller portions of meat required.”

Rack of Lamb Provencal (Jacques Pepin)

Ingredients

1 (single) rack of lamb (about 1 ¼ pounds), trimmed of most of the surface fat
¼ teaspoon salt
¼ teaspoon black pepper
2 shallots, minced
3 tablespoons chopped parsley (fresh)
1 garlic clove, minced
1/8 tspn thyme (or herbs de Provence)
1 oz firm white bread processed into ½ cup crumbs
2 tbsp butter, melted
½ cup Basic Brown Sauce (Recipe to follow. Make this in advance.)

Directions

1. Preheat the oven to 425 degrees.

2. Heat a large heavy skillet over high heat. Sprinkle the rack of lamb with salt and pepper and place meat side down on the skillet. Brown the meat and then holding the rack with tongs, sear it on the bottom. (This sears the lamb on all sides, not cooking it.)

3. Remove lamb from the skillet. Set the skillet aside and place the rack meat side up in a roasting pan.

4. Combine the shallots, parsley, garlic, dried herbs, breadcrumbs and melted butter in a bowl, mixing lightly with a fork.

5. Press the mixture over the top of the rack of lamb.

6. Roast for 12 to 15 minutes. Place under the broiler for a minute or two if the bread crumbs don’t brown enough when finished.

7. Transfer rack of lamb to a plate, let rest, on top of the stove for about 10 minutes.

8. Skim the excess fat from the skillet and add the brown sauce. Stir to melt all the juices. Strain the sauce before serving.

9. Carve the rack of lamb between the ribs to serve.

Brown Sauce

Ingredients

4 pounds veal or beef bones (shins, necks, tails..talk to your butcher)
1 pound chicken bones (necks, wings, backs)
2 cups diced onions
1 cup diced carrots
1 cup diced celery
6 garlic cloves, crushed but not peeled
1/3 cup all purpose flour, dissolved in 1 ½ cup water
¼ cup dry white wine
¼ cup tomato paste
8 quarts cold water
2 tbs dark soy sauce
1 tsp black peppercorns
3 bay leaves
1 tsp thyme

Directions

1. Put the bones in a large stockpot and cook over high heat, stirring occasionally, for 15 minutes. Reduce heat to medium and cook for another 15 minutes, until they are browned and have rendered some fat. (There should be enough fat on bones and in the skin to brown the bones.)

2. Add the onions, carrots, celery and garlic. Cook for another 15 minutes or until vegetables are lightly browned.

3. Drain the bones and vegetables in a colander to eliminate the fat and return them to the pot.

4. Add the flour mixture, tomato paste, water, wine and soy sauce, peppercorns, bay leaves and thyme to the pot and bring to a boil. Then, reduce the heat and simmer slowly, uncovered for about 8 cups. Skim off and discard the foam. Strain the sauce.

5. The sauce can be kept in the refrigerator for up to 1 week or divided into small containers and frozen.
This is a fantastic brown sauce and well worth the effort that yields enough for a lot of uses. Give it a try; you will be happy with the results!

Photography Data:
Vichaya Kiatying-Angsulee
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 25/1
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

In terms of food for Easter and Passover many different varieties come to mind, some of them very particular to individual families and some of them universal. One of the most commonly eaten foods, worldwide, on both holidays is leg of lamb. Lamb is a symbol for both the Jewish and Christian faith.

Lamb is widely available at springtime. The Jewish tradition of eating lamb during Passover, the holiday that commemorates the Exodus, originated with the sacrifice of lamb that each Jewish family made during the Exodus. For Christians it was Christ who became the Passover Lamb and the lamb became the symbol for His sacrifice on the cross. Lamb symbolizes rebirth, rejuvenation and sacrifice.

In America making a leg of lamb is something done once a year, for the spring holidays. In some cultures cooking with lamb is a part of their every day fare. For a generation of Americans lamb became famous, but not in the form of a delicious roast. An adorable puppet named “Lamb Chop” was a part of many American children’s childhood.

I was a small child when I first saw “Lamb Chop”. And, at that young age I was astonishment to learn that Shari Lewis named her famed puppet “Lamb Chop” after her favorite meal. For years I would turn my back on my family’s traditional lamb pie, which was made once a year for Easter Sunday. However, the aroma was so enticing that one year I gave in and tasted it. While it was dry (forgive me Nonna), it did have a delicious flavor.

I make lamb once a year, maybe twice. I prefer to make a delicious rack of lamb and not my family’s traditional lamb pie. A perfectly seasoned rack of lamb will draw out the wonderful natural flavors and who better to coax out these flavors than Jacque Pepin? Along with the recipe for rack of lamb Provencal from “Essential Pepin”, Jacques Pepin offers some very sound advice, especially when preparing a holiday meal for a large crowd:

“Since rack of lamb is expensive, serve it as part of a complete menu, preceded by a first course and followed by a salad, then dessert. The more elaborate the menu, the smaller portions of meat required.”

Rack of Lamb Provencal (Jacques Pepin)

Ingredients

1 (single) rack of lamb (about 1 ¼ pounds), trimmed of most of the surface fat
¼ teaspoon salt
¼ teaspoon black pepper
2 shallots, minced
3 tablespoons chopped parsley (fresh)
1 garlic clove, minced
1/8 tspn thyme (or herbs de Provence)
1 oz firm white bread processed into ½ cup crumbs
2 tbsp butter, melted
½ cup Basic Brown Sauce (Recipe to follow. Make this in advance.)

Directions

1. Preheat the oven to 425 degrees.

2. Heat a large heavy skillet over high heat. Sprinkle the rack of lamb with salt and pepper and place meat side down on the skillet. Brown the meat and then holding the rack with tongs, sear it on the bottom. (This sears the lamb on all sides, not cooking it.)

3. Remove lamb from the skillet. Set the skillet aside and place the rack meat side up in a roasting pan.

4. Combine the shallots, parsley, garlic, dried herbs, breadcrumbs and melted butter in a bowl, mixing lightly with a fork.

5. Press the mixture over the top of the rack of lamb.

6. Roast for 12 to 15 minutes. Place under the broiler for a minute or two if the bread crumbs don’t brown enough when finished.

7. Transfer rack of lamb to a plate, let rest, on top of the stove for about 10 minutes.

8. Skim the excess fat from the skillet and add the brown sauce. Stir to melt all the juices. Strain the sauce before serving.

9. Carve the rack of lamb between the ribs to serve.

Brown Sauce

Ingredients

4 pounds veal or beef bones (shins, necks, tails..talk to your butcher)
1 pound chicken bones (necks, wings, backs)
2 cups diced onions
1 cup diced carrots
1 cup diced celery
6 garlic cloves, crushed but not peeled
1/3 cup all purpose flour, dissolved in 1 ½ cup water
¼ cup dry white wine
¼ cup tomato paste
8 quarts cold water
2 tbs dark soy sauce
1 tsp black peppercorns
3 bay leaves
1 tsp thyme

Directions

1. Put the bones in a large stockpot and cook over high heat, stirring occasionally, for 15 minutes. Reduce heat to medium and cook for another 15 minutes, until they are browned and have rendered some fat. (There should be enough fat on bones and in the skin to brown the bones.)

2. Add the onions, carrots, celery and garlic. Cook for another 15 minutes or until vegetables are lightly browned.

3. Drain the bones and vegetables in a colander to eliminate the fat and return them to the pot.

4. Add the flour mixture, tomato paste, water, wine and soy sauce, peppercorns, bay leaves and thyme to the pot and bring to a boil. Then, reduce the heat and simmer slowly, uncovered for about 8 cups. Skim off and discard the foam. Strain the sauce.

5. The sauce can be kept in the refrigerator for up to 1 week or divided into small containers and frozen.
This is a fantastic brown sauce and well worth the effort that yields enough for a lot of uses. Give it a try; you will be happy with the results!

Photography Data:
Vichaya Kiatying-Angsulee
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 25/1
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

Ever Since I was a girl I have been fascinated with Russia. As I am an American with Sicilian roots it confounded family members that I would be so interested in Russia. My interest may have something to do with the fact that I grew up during the cold war era. The USSR was always a topic of conversation or in the news. Of course, there were the romanticized stories about Anastasia as well. And, what girl didn’t know the names Nadia Comaneci or Olga Korbut? (While not Russian both gymnasts came from soviet bloc countries; Romania and Belarus.)

I grew to love the Matryoshka dolls, the art of Evgenia Antipova, Faberge eggs and hand decorated Russian Easter eggs. And, when I had children of my own I found a children’s author that I just adore, Patricia Polacco. I fell in love with her artwork and her stories.

One of my favorite Patricia Polacco books is called Rechenka’s Eggs. The story is about Babushka who is known for her beautiful painted Easter eggs. She spends the winter months preparing the eggs for the Easter Festival in Moscow. On one such winter day Babushka comes by an injured goose who she calls Rechenka. Babushka takes in Rechenka and nurses her back to health. During their time together Rechenka accidently ruins Babushka’s beautiful eggs when she spills paint on them. Babushka is disappointed that she will not be able to go to the festival. However, Rechenka soon gives Babushka a beautifully painted egg and does so each morning leading up to the festival. This is a heartwarming story of friendship and the pictures are a visual delight.

The two videos that are linked here, {Video} Easter Eggs by Father Paul and {Video} The Pysanka Artist are informative and show two very unassuming, but extremely talented artists. The videos are well worth watching. The attention to detail, the patience and the artistry that goes into decorating the eggs is truly a labor of love.
If you’d rather eat an egg than decorate one try an egg cooked in the easiest way possible: boiled. As an egg enthusiast I love them in any form, but my favorite is eating an egg after being prepared in this most basic manner.

Hard or Soft Boiled Eggs

Ingredients

Eggs at room temperature.

Directions

1. Place eggs into a pot of cold water. The water should cover the eggs by 2 inches.
2. Bring the water to a simmer. Reduce heat and cook the eggs for 2-3 minutes to prepare soft boiled eggs.
3. To prepare hard boiled eggs allow the eggs to cook for 7-9 minutes.
4. Once done, with either soft or hard boiled, run the eggs under cold water to stop them from cooking.
5. If serving soft boiled eggs do not run under cold water for too long, just a minute. Serve immediately.
6. If serving hard boiled eggs that will be peeled drain the water and refill the pot with the coldest water possible, even adding ice, to stop the cooking. Let the eggs cool down significantly and then peel.

Peeling Tip: I worked at a restaurant where we hard boiled about 90 eggs at a time in order to make fresh egg salad. The eggs were drained immediately, packed with ice and cold water was added. The eggs were then cracked, several at a time, and placed back into the water. The shock of cold water stopped cooking and caused contraction, allowing the egg to pull away from the shell. The cracking of the egg allowed the water to get between the shell and the egg. I’m not sure if there is scientific data regarding this method, but it sure did make peeling 90 eggs a lot easier. Also, if you can get a hold of the membrane between the shell and the egg do so. If you peel the membrane the shell comes off with it, again, making peeling easier.

Niçoise Deviled Eggs

Ingredients

6 eggs, hardboiled and halved lengthwise
3 tablespoons olive oil
1 small can of tuna, chopped
1 tablespoon parsley, finely chopped
½ teaspoon lemon juice
1 small tomato, sliced into a small wheel
5-6 black olives, sliced into circles

Directions

1. Remove the yolks from the eggs and place in a medium bowl.
2. Mash the yolks with the olive oil (Or puree in a food processor for a cream yolk)
3. Mix yolks with tuna, parsley and lemon juice.
4. Spoon back into the egg whites
5. Top the egg yolk mixture with a tomato slice and an olive slice

Plum tomatoes or cherry tomatoes work best as they make a small enough wheel, but if using cherry tomatoes you’ll need more than one.

How to Assemble the Easter Bunny Stuffed Eggs:

Cut one small radish to use as the ears, you can use peppercorns as the eyes, and either sesame as the whiskers, get creative and have fun!

Photo Data:
Russian Easter Eggs
Anyka
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/100
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 3
Flash: 16
FocalLength: 48/1

Stuffed Easter Egg Bunnies
Iakov Filimonov
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 5D
ExposureTime: 1/200
FNumber: 5/1
ExposureProgram: 1
ISOSpeedRatings: 400
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 9
FocalLength: 28/1

Ever Since I was a girl I have been fascinated with Russia. As I am an American with Sicilian roots it confounded family members that I would be so interested in Russia. My interest may have something to do with the fact that I grew up during the cold war era. The USSR was always a topic of conversation or in the news. Of course, there were the romanticized stories about Anastasia as well. And, what girl didn’t know the names Nadia Comaneci or Olga Korbut? (While not Russian both gymnasts came from soviet bloc countries; Romania and Belarus.)

I grew to love the Matryoshka dolls, the art of Evgenia Antipova, Faberge eggs and hand decorated Russian Easter eggs. And, when I had children of my own I found a children’s author that I just adore, Patricia Polacco. I fell in love with her artwork and her stories.

One of my favorite Patricia Polacco books is called Rechenka’s Eggs. The story is about Babushka who is known for her beautiful painted Easter eggs. She spends the winter months preparing the eggs for the Easter Festival in Moscow. On one such winter day Babushka comes by an injured goose who she calls Rechenka. Babushka takes in Rechenka and nurses her back to health. During their time together Rechenka accidently ruins Babushka’s beautiful eggs when she spills paint on them. Babushka is disappointed that she will not be able to go to the festival. However, Rechenka soon gives Babushka a beautifully painted egg and does so each morning leading up to the festival. This is a heartwarming story of friendship and the pictures are a visual delight.

The two videos that are linked here, {Video} Easter Eggs by Father Paul and {Video} The Pysanka Artist are informative and show two very unassuming, but extremely talented artists. The videos are well worth watching. The attention to detail, the patience and the artistry that goes into decorating the eggs is truly a labor of love.
If you’d rather eat an egg than decorate one try an egg cooked in the easiest way possible: boiled. As an egg enthusiast I love them in any form, but my favorite is eating an egg after being prepared in this most basic manner.

Hard or Soft Boiled Eggs

Ingredients

Eggs at room temperature.

Directions

1. Place eggs into a pot of cold water. The water should cover the eggs by 2 inches.
2. Bring the water to a simmer. Reduce heat and cook the eggs for 2-3 minutes to prepare soft boiled eggs.
3. To prepare hard boiled eggs allow the eggs to cook for 7-9 minutes.
4. Once done, with either soft or hard boiled, run the eggs under cold water to stop them from cooking.
5. If serving soft boiled eggs do not run under cold water for too long, just a minute. Serve immediately.
6. If serving hard boiled eggs that will be peeled drain the water and refill the pot with the coldest water possible, even adding ice, to stop the cooking. Let the eggs cool down significantly and then peel.

Peeling Tip: I worked at a restaurant where we hard boiled about 90 eggs at a time in order to make fresh egg salad. The eggs were drained immediately, packed with ice and cold water was added. The eggs were then cracked, several at a time, and placed back into the water. The shock of cold water stopped cooking and caused contraction, allowing the egg to pull away from the shell. The cracking of the egg allowed the water to get between the shell and the egg. I’m not sure if there is scientific data regarding this method, but it sure did make peeling 90 eggs a lot easier. Also, if you can get a hold of the membrane between the shell and the egg do so. If you peel the membrane the shell comes off with it, again, making peeling easier.

Niçoise Deviled Eggs

Ingredients

6 eggs, hardboiled and halved lengthwise
3 tablespoons olive oil
1 small can of tuna, chopped
1 tablespoon parsley, finely chopped
½ teaspoon lemon juice
1 small tomato, sliced into a small wheel
5-6 black olives, sliced into circles

Directions

1. Remove the yolks from the eggs and place in a medium bowl.
2. Mash the yolks with the olive oil (Or puree in a food processor for a cream yolk)
3. Mix yolks with tuna, parsley and lemon juice.
4. Spoon back into the egg whites
5. Top the egg yolk mixture with a tomato slice and an olive slice

Plum tomatoes or cherry tomatoes work best as they make a small enough wheel, but if using cherry tomatoes you’ll need more than one.

How to Assemble the Easter Bunny Stuffed Eggs:

Cut one small radish to use as the ears, you can use peppercorns as the eyes, and either sesame as the whiskers, get creative and have fun!

Photo Data:
Russian Easter Eggs
Anyka
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/100
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 3
Flash: 16
FocalLength: 48/1

Stuffed Easter Egg Bunnies
Iakov Filimonov
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 5D
ExposureTime: 1/200
FNumber: 5/1
ExposureProgram: 1
ISOSpeedRatings: 400
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 9
FocalLength: 28/1

Truthfully, we’d love to share some hot cross buns with you over a nice hot cup of coffee, but we are sure you will do the same with your family and friends. They are too good to not share!

Traditionally these buns are served on Good Friday. But, there are a lot of people who shy away from yeasted breads. So we thought we’d offer you this recipe early so that you might practice. Frankly, we make these all year long as they are just a fantastic breakfast treat.

Hot Cross Buns adapted from (Emeril Lagasse)
Ingredients

3/4 cup plus 2 tablespoons milk, divided
1 (1/4-ounce) package active dry yeast
1/2 teaspoon granulated sugar
3 3/4 cups all-purpose flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 teaspoon freshly grated orange zest
3 large eggs, divided
1/4 cup unsalted butter, softened
1/2 cup raisins
2 teaspoons vegetable oil, for greasing a large bowl
1/2 cup powdered sugar

Directions

1. Heat 3/4 cup milk until lukewarm.

2. Stir the yeast and the granulated sugar into the warm milk. Allow the mixture to stand 10 minutes until the yeast becomes foamy.

3. Combine the flour, brown sugar, and cinnamon, cloves, and allspice, nutmeg, salt and orange zest in the bowl of an electric mixer. Mix on low to combine.

4. Pour the milk and yeast mixture into the flour mixture, and beat on low to combine. With the mixer running, add 2 eggs, 1 at a time, mixing just until the yolks disappear. Add the softened butter and raisins and mix until the dough is smooth and elastic, about 4 minutes.

5. Place the dough in a lightly greased large bowl, turning the dough once to coat it with the oil from the bowl. Cover with plastic wrap or a clean kitchen towel and place in a warm place to rise for 1 1/2 hours, or until doubled in size.

6. Position an oven rack in the center of the oven, and preheat to 400 degrees F.

7. When the dough has risen, punch it down once and turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and form each piece into a round ball. Place each dough ball evenly spaced onto a baking sheet lined with parchment paper.

8. Whisk together the remaining egg and 1 tablespoon milk in a small bowl. Using a pastry brush, paint the tops of each roll with the egg mixture, reserving the remaining egg wash.

9. Place a clean kitchen towel over the tops of the rolls and put in a warm place to rise, about 30 minutes.

10. Remove the kitchen towel and brush the tops of the rolls again with the reserved egg wash mixture. Bake until golden brown, 10 to 15 minutes.

11. Remove the baking sheet from the oven. Allow rolls to cool completely.

12. Combine the powdered sugar and remaining tablespoon of milk. Place the sugar glaze in a pastry bag with a small tip.

13. When the rolls have cooled, pipe a cross over the tops of each roll using the sugar glaze.

Photography Data:
Guest Photography Gordon Bell
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/100
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

Truthfully, we’d love to share some hot cross buns with you over a nice hot cup of coffee, but we are sure you will do the same with your family and friends. They are too good to not share!

Traditionally these buns are served on Good Friday. But, there are a lot of people who shy away from yeasted breads. So we thought we’d offer you this recipe early so that you might practice. Frankly, we make these all year long as they are just a fantastic breakfast treat.

Hot Cross Buns adapted from (Emeril Lagasse)
Ingredients

3/4 cup plus 2 tablespoons milk, divided
1 (1/4-ounce) package active dry yeast
1/2 teaspoon granulated sugar
3 3/4 cups all-purpose flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 teaspoon freshly grated orange zest
3 large eggs, divided
1/4 cup unsalted butter, softened
1/2 cup raisins
2 teaspoons vegetable oil, for greasing a large bowl
1/2 cup powdered sugar

Directions

1. Heat 3/4 cup milk until lukewarm.

2. Stir the yeast and the granulated sugar into the warm milk. Allow the mixture to stand 10 minutes until the yeast becomes foamy.

3. Combine the flour, brown sugar, and cinnamon, cloves, and allspice, nutmeg, salt and orange zest in the bowl of an electric mixer. Mix on low to combine.

4. Pour the milk and yeast mixture into the flour mixture, and beat on low to combine. With the mixer running, add 2 eggs, 1 at a time, mixing just until the yolks disappear. Add the softened butter and raisins and mix until the dough is smooth and elastic, about 4 minutes.

5. Place the dough in a lightly greased large bowl, turning the dough once to coat it with the oil from the bowl. Cover with plastic wrap or a clean kitchen towel and place in a warm place to rise for 1 1/2 hours, or until doubled in size.

6. Position an oven rack in the center of the oven, and preheat to 400 degrees F.

7. When the dough has risen, punch it down once and turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and form each piece into a round ball. Place each dough ball evenly spaced onto a baking sheet lined with parchment paper.

8. Whisk together the remaining egg and 1 tablespoon milk in a small bowl. Using a pastry brush, paint the tops of each roll with the egg mixture, reserving the remaining egg wash.

9. Place a clean kitchen towel over the tops of the rolls and put in a warm place to rise, about 30 minutes.

10. Remove the kitchen towel and brush the tops of the rolls again with the reserved egg wash mixture. Bake until golden brown, 10 to 15 minutes.

11. Remove the baking sheet from the oven. Allow rolls to cool completely.

12. Combine the powdered sugar and remaining tablespoon of milk. Place the sugar glaze in a pastry bag with a small tip.

13. When the rolls have cooled, pipe a cross over the tops of each roll using the sugar glaze.

Photography Data:
Guest Photography Gordon Bell
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/100
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1