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Published on March 27th, 2013 | by Mace & Crown Administrator

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Epicurious Eats

Holiday Spring Mix

Spring begins with a running start this year, celebrating two big holidays within its first week. Passover begins on the night of March 25 with Easter following closely behind on March 31. Passover is a tough holiday to eat on, due to its many dietary restrictions and the elimination of bread and flour. But not to worry, there are still many recipes that will make you forget you are on restriction. While Easter doesn’t have the same restrictions, there are still plenty of special recipes to make and eat for the holiday.

Passover
Dinner- Matzah Brei Mac ‘n Cheese

Ingredients:
Three cups matzo farfel
A half-pound of cheddar cheese (eight oz)
Two tablespoons olive oil
Three eggs beaten
One-fourth teaspoon salt
One-fourth teaspoon pepper
Two cups low fat milk
One and one half cups whipped cream cheese

Directions:
Mix all ingredients together. Put in two qt. casserole dish. Cover and bake at 350 for 30 minutes. Uncover and bake 15 minutes longer or until brown. Enjoy your bread and flour-free meal.

Dessert- Chocolate Torte with Raspberry Sauce

Ingredients:
For Torte
Eight ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
One cup (two sticks) unsalted, non-dairy, margarine
Eight large egg yolks
One cup plus one third cup sugar
Five large egg whites
Fresh raspberries (optional)

For Raspberry Sauce:
Two 12-ounce packages frozen unsweetened raspberries, thawed, with juices
One cup sugar

Directions​       For sauce:
Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl. Press on solids to extract as much liquid as possible and discard solids in strainer.

For torte:​

Preheat oven to 350 degrees Fahrenheit. Line bottom of nine-inch diameter spring-form pan with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat and cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about four minutes. Add chocolate mixture in two additions and beat until well blended. Using beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in two additions. Transfer batter to prepared pan. Bake torte until crust forms on top, about 55 minutes. Run small sharp knife around torte to loosen. Cool in pan on rack. Remove pan sides. Invert torte onto platter. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.

Easter
Dinner- Stuffed Carrot Crescents

Ingredients:
One tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet
One egg (whisked with one teaspoon of water to make an egg wash)
Yellow and red liquid food coloring
A half-cup cream cheese
One cup veggies
One bunch of fresh dill or parsley

Directions:
Preheat oven to 400 degrees Fahrenheit. Unroll the Pillsbury Crescent Recipe Creations Seamless Dough sheet. Brush sheet with egg wash then lay cream cheese and veggies onto crescent dough and fold/roll into shape of a carrot, with the top remaining open. Line a baking sheet with non-stick aluminum foil or parchment paper. Squeeze about 30 drops of yellow food coloring into a small bowl. Add one or two drops of red then stir to create orange.  Brush the orange food coloring all over each carrot shaped dough.  Set carrots on lined baking sheet. If you don’t want to paint your dough with food coloring, you can simply brush them with egg wash. The carrot will bake up golden brown. Bake about 10 to 13 minutes until golden brown. Rotate the pan half way through the baking cycle for even browning.  Allow carrot crescents to cool for about five minutes. Press a few sprigs of dill or parsley into the top for a decorative effect.

Dessert- Cadbury Egg Cupcakes

Ingredients

For cupcakes:
Two and one fourth cups all-purpose flour
One and two thirds cups sugar
Three fourth cup butter, softened
Two third cup cocoa powder
One package Jell-O instant pudding in Chocolate Fudge (3.4 oz)
One and one fourth cup water
One and one fourth teaspoons baking soda
One fourth teaspoon baking powder
One teaspoon salt
One teaspoon vanilla extract
Three large eggs
24 Cadbury Eggs

For the Frosting:
One and one half cups unsalted butter, room temperature
Five to six cups powdered sugar
One teaspoon almond extract
One teaspoon vanilla extract
One fourth teaspoon salt
Two to three tablespoons milk
Food coloring of your choice for frosting

Directions:
For Cupcakes:
Preheat oven to 350 degrees Fahrenheit. Combine together cake ingredients and beat for 60 seconds with electric mixer until fully mixed. Fill cupcake liners 1/4 to 1/3 full and place in a Cadbury Egg, thick side first, down inside batter. Top eggs with another one to two teaspoons batter. Bake for 18 to 20 minutes. Make frosting while the cupcakes bake.

For Frosting:
Beat room temperature butter until creamy. Add in powdered sugar one cup at a time. Beat in extracts, salt and milk. Add more powdered sugar or milk until desired consistency. Top cupcakes with frosting and enjoy.

Whatever it is you celebrate, happy holidays!

 
 By Emma Needham
Staff Writer


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