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2003

TODAY's CASES:

Butter Cream Easter Eggs

  ----- Original Message ----- 
  From: MARY ANNE 
  To: phaedrus
  Sent: Sunday, April 13, 2003 5:36 PM
  Subject: Chocolate dipped butter cream candy eggs

  It is Easter time, and all my family and friends want me to make...
  chocolate dipped butter cream/peanut butter  candy eggs....

  I have/had the receipe...but cannot locate it at this time...and time 
  is running out...

  Please advise.

  M. 

Hi Mary Anne,

See below.

Phaed

 Butter-Cream Easter Eggs

1/2-pound plus 1 tbsp butter
(1) 8-ounce package cream cheese
3-boxes confectioners' sugar
8-ounces bitter or semisweet chocolate
(1) 2-inch square wax
1/4-tsp vanilla


Cream 1/2 pound butter and cream cheese; gradually blend in sugar. Shape 
into small eggs. Cool for about 1 hour. Melt chocolate, remaining butter, 
wax and vanilla over hot water. Dip eggs in mixture and allow to cool. 
Yields: 9 to 100 eggs.

Chocolate Coating 

8 ounces baking chocolate (8 1 inch squares) Chocolate disks (Wilton) can 
also be used. 
1/3 slab paraffin wax, broken into small pieces 

Melt the ingredients in the top of a double boiler, COOL SLIGHTLY, dip the 
eggs, place them on waxed paper to harden. 

Peanut Butter Easter Eggs 

3/4 cup peanut butter smooth or crunchy 
1 cup powdered sugar 
1 tsp. vanilla extract 
1 8 ounce package cream cheese, softened 
2 Tbsp unsalted butter, room temperature 
Chocolate for dipping 

Cream all ingredients together with a mixer. Roll into egg shapes and 
place in the refrigerator to firm up. Melt the chocolate and dip the 
eggs, place them on waxed paper to harden. 

Easter Wheat Pie

  ----- Original Message ----- 
  From: Cindy 
  To: phaedrus
  Sent: Tuesday, April 15, 2003 9:33 AM
  Subject: Question about wheat ingredient for Easter Wheat Pie

  Hi,
  I sure would like to make the Easter Wheat Pie found on your site 
  which calls for cooked white wheat.  We live in a rural area and 
  a lot of items are not readily available to us.  All I could get 
  was Bobs Red Mill Bulgur - package states it's 'toasted cracked 
  wheat'  and that it's also known as ALA.  It indicates a cooking 
  time of about 20 minutes but a specific recipe for tabbouleh on 
  the package calls only for pre-soaking 30 mins. (no cooking).  
  Do I assume it's 'white'?  Can I use this in the Easter Pie recipe?  
  Do I just soak?  Or should I pre-soak and cook?  What about quantities 
  to use if presoak or presoak and cook?  I sure would appreciate any 
  help or answers you can provide!
  
  Cindy

Hello Cindy,

Well, "white wheat" and "Bulgur wheat" are not the same thing at all. Bulgar wheat is wheat that has been steamed, cracked and dried. "White wheat" is a "hard" form of wheat such as is used for pizza crusts. I found another Easter Wheat Pie that calls Specifically for "Grano", which is a special kind of Italian white wheat. The Italian heritage cookbook says this:

"Wheat (grano) can be purchased by the ounce in an Italian Specialty Market. For this recipe use 2 1/2 ounces or 1/2 cup. Simmer grano with 1 cup water and the peeled rind of one orange to a barley form, 30 to 35 minutes. Cook, drain, and using in the recipe." (For use in the Easter Wheat Pie recipe below)

Grano (gra-NO) is probably unfamiliar to most Americans, since it's a new product in the United States. Grano (Italian for "grain") is essentially polished durum wheat (a variety of wheat used to make pasta), and most reminiscent of barley. It has a golden hue and an appealing chewiness when cooked. Because the bran has been removed, the starch is more accessible, which means you can cook grano as you would Arborio rice for risotto. Or you can simmer it without stirring, which leaves the grains intact. It provides a nice combination of texture and neutral flavor. Use grano in soups, stews, salads, and other dishes in which you might use a small pasta such as orzo.

You can buy grano online at:

grano

Phaed

  Easter Wheat Pie 

  Dough
  2 cups flour, sifted
  1/2 cup sugar
  pinch salt
  1/4 cup butter
  3 egg yolks
  1 Tbsp. milk
  Filling
  1 can wheat
  1/4 cup milk, scalded
  1/4 tsp. salt
  1/4 tsp. sugar
  1/4 cup citron, diced (optional)
  1/4 orange peel, diced
  1 1/2 lbs. ricotta
  1 cup sugar
  6 eggs, separated
  1 Tbsp. orange water
  1 tsp. vanilla
  2 Tbsp. confectioners sugar
   
  Crust
  Mix flour, salt and sugar. Cut in butter evenly through flour mixture. 
  Stir in egg yolks one at a time. Work until dough is manageable. Add 
  milk. Turn onto a lightly floured board and knead until smooth. Form 
  into a ball and chill for 30 minutes. Divide the ball in half, roll 
  on lightly floured board to about 1/8" thick (large enough to line a 
  deep 10" pie plate). Butter pie plate and line with pastry, leaving 
  1/2" overhang. Roll out other piece of dough and cut into 3/4" strips 
  for lattice topping.

  Filling
  In the scalded milk, mix wheat, salt and sugar. Boil for 5 minutes. 
  Remove from heat, add citron and orange peel, set aside. To prepare 
  filling, beat ricotta and sugar, then add egg yolks, vanilla and orange 
  water, blend well. Stir in prepared wheat and fold in beaten egg whites. 
  Pour into pie shell. Arrange lattice topping over filling, flute the edge. 
  Bake in preheated 350 degree oven for 1 hour or until firm in center. 
  Let cool in oven with door open. Refrigerate. To serve dust with 
  confectioners sugar. 

Polish White Borscht

  ----- Original Message ----- 
  From: Angela 
  To: 'phaedrus
  Sent: Monday, April 14, 2003 12:44 PM
  Subject: Easter - White Polish Borscht

  I have searched your website, but can only find Borscht recipes 
  that have beets in it.  As I try to remember as a child the White 
  Polish Borscht did not have beets.  I can remember it is a warm 
  soup.

Hello Angela,

White Borscht is called "Zurek". See below.

Phaed

  Zurek (Barszcz Bialy) (White Borscht)

   Recipe: 
  Cook a bouillon from soup vegetables and 6 c. water. Shortly before 
  straining, add the sausage. Peel potatoes, cut into large cubes and 
  cook in boiling lightly salted bouillon. Mix flour with a few T. water, 
  add to the bouillon along with the ryemeal sour, sliced sausage, and 
  garlic crushed with salt, and bring the soup to a boil. Serve with 
  hard boiled eggs. 

  Ingredients: 

  Zurek: 
  1/2 lb. soup vegetables (carrot, parsnip, celery root, leek) 
  1/2 lb. kielbasa 
  1 lb. potatoes 
  2 c. ryemeal sour 
  1 rounded T. flour 
  garlic clove 
  salt 

  RYEMEAL SOUR: 
  Mix 3/4 cup rye flour with 2 c. pre-boiled warm water. Pour into a jar 
  or crockery bowl, cover with cheesecloth and let stand in a warm place 
  for 4-5 days. 
  --------------------
  Zurek (White Borscht)

  1/2 lb. soup vegetables (carrots, parsnips, celery root, leeks) 
  6 C water plus a few T 
  1 lb. potatoes 
  1 rounded T flour 
  2 C sour rye starter (below) 
  1/2 lb. kielbasa, sliced 
  1 clove garlic 
  Salt to taste 
  Hard-cooked eggs and fresh dill for garnish
  
  Boil soup vegetables in covered stockpot with 6 cups water for 1 to 2 hours.
  Strain vegetables and lightly salt broth to taste. Peel potatoes, cut into 
  large cubes and cook in boiling broth until soft, approximately 20 minutes. 
  Mix flour with a few tablespoons water and add to broth along with sour rye
  starter, sliced sausage and garlic crushed with salt. Bring to boil. 

  To serve, soup may be poured over cut-up, hard-cooked eggs and garnished 
  with fresh dill. 

  Sour Rye Starter
  3/4 C rye flour 
  2 C pre-boiled warm water
  Mix rye flour with water. Pour into jar or crockery bowl, cover with 
  cheesecloth and let stand in warm place for four to five days. 
  (May be purchased in Polish delicatessen or grocery store.) 

Easter Egg Bread Baskets

  ----- Original Message ----- 
  From: Ann 
  To: phaedrus
  Sent: Monday, April 14, 2003 10:19 PM
  Subject: italian egg basket search!!!!

  Hi!
  I've enjoyed browsing through your website in search of an Italian 
  recipe that I can't find anywhere. It's an Easter specialty that 
  my Sicilian grandmother used to make every year. We always called 
  it "egg baskets," but Nan's were different than any I've seen recipes 
  for. 

  Her recipe called for sour cream in the dough, which was like a dense, 
  sweet, cookie--not so much a bread as a cookie. She'd coil snakes of 
  the dough into baskets, place a greased raw egg in the middle of each, 
  then criss-cross dough over the egg as a handle. Then she'd brush on 
  an egg wash and spoon on multicolored sprinkles. They were baked on 
  Holy Saturday and served with our big breakfast on Easter morning, 
  after Mass. They were my favorite. 

  My mother made them for several years after my grandmother died, but 
  this year, no one can find the original recipe card. As you might 
  imagine, we're on the verge of frantic. If you can help with the 
  recipe, you'd have a lot of gratitude coming at you!

  Hope to hear from you. Either way, Happy Easter! THANKS!

  Anna

Hi Anna,

Happy Easter to you, too.

I cannot find a recipe with sour cream. The two below are the only ones that I can locate.

Phaed

  Easter Egg Bread Basket 

  Ingredients (Makes about 4 Baskets)
  5 cups all-purpose flour, sifted
  4 teaspoons baking powder
  3/4 cup sugar
  Colored sprinkles
  13/4 cup corn oil
  1 teaspoon of Vanilla
  6 eggs
  Milk & Egg White for brushing
  1-2 Packets of Dye for the eggs 

  This is a very familiar sight to many people, especially those who 
  grew up Italian.  This tradition has occurred in many Italian families 
  both here after immigration, and those from the old country of Italy 
  and Sicily.  Very often, you can see these in Italian bakeries around 
  Palm Sunday and Easter time.  It is one of the many symbols and traditions 
  of our ancestors and being Italian. 
  ---------------------------------------------
  Easter Egg Bread Basket

  This Sicilian tradition occurred in many Italian families both here after
  immigration and before in the old country.  In fact, you can see them in
  Italian bakeries just before Easter. They symbolize tradition and culture of
  our ancestors.

  Color eggs first, set oven for 350F. Line 2 cookie sheets with foil - makes
  6 baskets.

  Ingredients
  6 cups all-purpose flour, sifted
  4 1/2 teaspoons baking powder
  1 cup sugar
  colored sprinkles
  1 cup corn oil
  1 1/3 teaspoons vanilla
  7 eggs
  milk & egg white, for brushing.

  To color the eggs boil a half cup water for each color and add 1 teaspoon
  vinegar.  Add 10 drops of the food color, roll the egg in water solution.
  Take pan off stove and let eggs dry on a spoon.

  Combine sifted four, baking powder and sugar and set aside.  Beat together
  the eggs, oil & vanilla. Knead with spoon while adding dry mixture to egg
  mixture a little at a time. Knead with hands on a clean surface until evenly
  mixed. Be sure not to over knead! On tine lined with foil, carefully shape a
  cupful of dough into a basket shape. Place the colored eggs in center and
  cover with a small piece of rolled dough, sealing edges to basket. Using
  your hands, roll a 1" wide and  6"long piece of dough lengthwise and curve
  to resemble basket handles.  Brush the basket with egg white and apply
  sprinkles, then brush with milk.

  Bake 20 minutes at 350F on foil lined cookie sheet. Let cool before
  removing with wide spatula. Serve or give on paper plates with decorated
  border. Wrap in plastic, tie with colored ribbon for a traditional and
  unique Easter cookie gift! Makes 6 baskets.

Palm Sunday Tagliatelle

  ----- Original Message ----- 
  From: Amethyst
  To: phaedrus
  Sent: Monday, April 14, 2003 12:05 PM
  Subject: albanian tagliatelli with sugar and nuts for palm sunday

  I would really appreciate your help with this recipe.  My mother-in-law 
  always made this on Palm Sunday.  She recently passed away and  none of 
  us know how to make it.  It was kind of a tradition and we would like 
  to continue it.  Please help.   

  amethyst

Hello Amethyst,

I wish that I could help, but that is not a common recipe and it is not to be found on the Internet. The closest that I can find is the Italian one below.

Phaed

  Palm Sunday Tagliatelle

  1 lb tagliatelle
  2/3 cup seasoned bread crumbs
  1/2 cup walnuts, chopped
  2 cups tomato sauce
  1/2 cup Romano Cheese
  salt & pepper

  Cook tagliatelle al dente. Stir in 1 cup tomato sauce. Add mixture 
  of seasoned bread crumbs, cheese, and chopped walnuts. Salt & pepper 
  to taste. Cover with remaining sauce and serve 

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