Eostara Recipes
EGG-LEMON SOUP (AVGOLEMONO SOUP) 12 cups Chicken broth
1 cup Long grain rice
Salt to taste
4 medium Eggs, at room temperature 2 Tablespoons Cold water
1 1/2 Lemons, juiced Make your favorite chicken soup. Strain broth. Bring to boiling point, stir in rice . Cover and simmer over moderate heat until tender. Salt to taste. Cool soup slightly and blend with the sauce ingredients listed above. Separate the eggs. Beat egg whites till stiff. Blend in egg yolks which have been lightly beaten. Then add water and lemon juice, beating till thick. With ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour this into soup and stir well. Serve at once. Top
QUEEN'S BISCUITS (Biscotti Di Regina) 4 cups Flour, sifted
1 cup Sugar
1 Tablespoon Baking powde
1/4 teaspoon Salt
1 cup Shortening
2 Eggs, slightly beaten
1/2 cup Milk
1/4 pound Sesame seeds Lightly grease 2 cookie sheets. Sift together in a bowl the flour, sugar, baking powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas. Add shortening and stir in eggs and milk. Make a soft dough. Mix thoroughly together. Break dough into small pieces and roll each piece between palms of hands to form rolls about 1-1/2-" in length. Flatten rolls slightly, and roll in sesame seeds. Place on cookie sheets about 3" apart. Bake at 375~ for 12-15 minutes or until cookies are lightly browned. Makes 6 dozen cookies. Top
PASHKA (Russian Easter Cake) 3 lbs. Cottage Cheese
1/2 lb. Unsalted Butter, softened
2 1/2 ounces chopped candied fruits and rinds
1/2 teaspoon vanilla extract
3/8 pint Heavy Cream
4 Egg Yolks
7 ounces Caster Sugar
2 1/4 ounce Blanched Almonds, finely chopped
2 ounces Whole Almonds, toasted
2 ounces candied fruits and rinds Drain the cottage cheese in a colander with a plate on top for 2 - 3 hours. Meanwhile, place the candied fruits and rinds in a small bowl with the vanilla extract. Mix together well and allow to rest for 1 hour. Put cottage cheese in blender to whip, then place in a large bowl. Beat softened butter into cheese. Heat cream in saucepan until small bubbles form around the edge of the pan (Do Not Boil). Set aside. Beat eggs and sugar together in another bowl with a whisk until they are thick and lemon coloured. Slowly add the hot cream to the egg mixture, whisking constantly, then place mixture back in pan. Cook over very low heat, until mixture becomes the consistency of custard. Do Not Allow Mixture To Boil. Remove from heat. Stir in candied fruits and set the pan in a large bowl of ice covered with water. Stir the custard constantly with a metal spoon until completely cool, then mix gently into the cheese mixture. Stir in the chopped almonds. Russians have a special mold for this cake, but you can use a bowl or a 3 pint clay flower pot. Line mold with a double thickness of cheesecloth, leaving 2 inches hanging on the outside. Pour the batter into the mold and fold the edges of the cheesecloth lightly over the top. Set a weight on top of the cheesecake, and chill in refrigerator for at least 8 hours. Unwrap the cheesecloth from the top and invert mold onto a plate. The Pashka will slide out easily. Gently peel off remaining cheesecloth and decorate cake with candied fruits and whole almonds. Top
EGG NOG 1 Tablespoon Sugar
Shaved ice (1/2 glass)
1 medium Egg
Whiskey (or Rum)
1/2 cup Milk
Nutmeg Measure one wineglass of whiskey or rum, add other ingredients (use whole milk), shake thoroughly and strain. Grate a little nutmeg on top and serve. Top
HONEY FRY BREAD 1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 cup honey
2 cups vegetable oil, for frying Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in very hot oil until golden brown. Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately. Sprinkle with a little cinnamon if desired. NOTE: This is a variation of the southwestern U.S. fry bread recipe. Top
HOT CROSS BUNS WITH LEMON FROSTING 1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 cup warm milk (about 110 degrees)
2 Tablespoon butter or margarine
1/3 cup sugar
3/4 Tablespoon each salt and ground cinnamon
1/4 Tablespoon each ground cloves and nutmeg
2 eggs
3/4 cup currants
1/4 cup finely diced candied orange peel or citron
4 1/2 cups all purpose flour, unsifted 1 egg yolk beaten with 1 Tablespoon water Preheat oven to 400 degrees. In a bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, salt, cinnamon, cloves, and nutmeg. Beat in eggs. Add currants, orange peel, and enough of the flour (about 4 cups) to make a soft ball. Turn dough out onto floured board; knead until smooth and satiny (10-20 minutes), adding flour as needed to prevent sticking. turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours). Punch dough down and divide into 36 equal pieced; shape each into a smooth ball. Place balls about 2 inches apart on lightly greased baking sheets. Brush each gently with egg yolk mixture. Cover lightly and let rise in a warm place until doubled in size (about 35 minutes). Bake in a 400 oven for about 10 minutes or until lightly browned. Cool on racks for about 5 minutes; then, with a spoon or the tip of a knife, drizzle frosting over top of each bun to make a small "X". Makes 3 dozen. Lemon Frosting:
Combine:
1 cup sifted Powdered Sugar
2 Tablespoon fresh Lemon Juice
1 Tablespoon water Stir together until smooth. Use as directed above. Top
HONEY AND ORANGE TEA LOAF (Scottish) 6 ounces Self Rising flour
6 ounces Honey
1 ounce Margarine
1 large Egg
1 teaspoon Baking Powder
6 Tablespoons Milk
1 large Orange, grated rind of Preheat oven to 350 degrees F. Grease and line a 2 lb. loaf tin. Cream the margarine and honey together in a bowl, mixing thoroughly. Add the egg and beat vigorously. Sieve the flour, salt and baking powder and add alternately with the milk, to the creamed mixture. Sprinkle in the orange rind and mix well. Spoon the mixture into the tin. Bake for 45 minutes. Remove from the oven, glaze with honey and return to the oven for a further 10 minutes. Remove from the tin and cool on a wire rack. Serve sliced and buttered. Top
ARDSHANE HOUSE IRISH STEW 4 pounds Middle neck of Lamb, cut into 1" cubes
4 pounds Potatoes, peeled and cubed
10 small Onions, quartered
2 ounces Pearl Barley
2 pints Stock
Salt and Pepper to taste This is the basic recipe. You can add sliced carrots and leeks to make it go further and about 5-6 teaspoons. of Worcestershire sauce or you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you put in a few lamb bones and simmer these together for several hours, you'll have a rich stock, strain well before using. You'll need to start with about 5 pints of liquid. Put everything into a large kettle , bring to the boil, and then simmer for about two hours...Add more liquid if necessary. Salt and pepper to taste. Top
ROAST LEG OF LAMB 5 pounds leg of lamb
2 cloves garlic, sliced
1/3 cup olive oil
1 teaspoon salt, coarse or Kosher
1/2 teaspoon black pepper, freshly ground
1 teaspoon rosemary
1/2 teaspoon thyme Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving. Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally. Top
LEMONADE 2 Tablespoons Fresh lemon juice
1 1/2 Tablespoons Sugar syrup**
1 cup Water Put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Garnish with lemon slices.
NOTE: To make sugar syrup, bring equal parts of sugar and water to a boil, stir until sugar dissolves, and remove from the heat. Cool before using. Store unused syrup in a covered container in the refrigerator. Top
ROSEMARY POTATOES 1 1/2 pounds Small new potatoes
2 Tablespoons Olive oil
1/2 teaspoon Salt
2 cloves garlic, minced
1 1/2 Tablespoons Fresh rosemary, chopped Cover new potatoes with water and bring to a simmer. Cook 5 minutes. Drain and toss potatoes in pan over heat until outside of potatoes are dry. Add olive oil, salt, garlic, and fresh rosemary. Place potatoes in a pan, in one layer, and bake in a 350~ oven until crispy and browned, about 15-20 minutes. Serve with roasted and grilled meats or poultry. Top
MIXED GREENS WITH RASPBERRY VINAIGRETTE 3 Tablespoons Raspberry vinegar
1 Tablespoon Dijon mustard
1 teaspoon Garlic, minced
1/3 cup Olive oil
8 cups Mixed baby greens Combine first 3 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Toss with enough dressing to coat and serve. Top
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