Thread: Easter 2018

Hi Gang!

Well there are still four days until the glorious day of Easter is upon us.

I'd posted about making these a while back but thought that since we have many new members that I'd share once again.

I got the idea from making Chinese 'Marble Eggs' in which hard boiled eggs are cooled and the a spoon is used to very gently crack the egg's shell all over. Then the eggs are put in a solution of many different things and it varies by person but I believe in general there is tea, star anise, cinnamon and other spices.

What I do is hard boil the eggs, gently crack the shells and then put the eggs in the same solution that is used to color 'Easter Eggs'. I made this as an example. The one that is a solid color was taken out of it's shell and then dyed. These will be Deviled Eggs later tonight for a snack.

Thanks for looking! :

Thats pretty cool Roy. Thanks for sharing.

Two more days until Easter. I hope all will enjoy this video. I'd love to see it in person. Perhaps on one of my rides on the bike I can swing by.

https://www.youtube.com/watch?v=-yABivU-AKQ

Thanks, Roy.

I am thinking about making this bread/pastry type of thing which is very similar to panetone/pandoro (we braid it similar to challah). My grandma made it sound fairly complicated (she still made it for us and we loved it), but last year my sister said she found a recipe that's pretty straight forward. I tested it then post-easter and it came out quite well. I decided to put chocolate inside and I used whatever dark chocolate I was eating, most likely scharffen berger or godiva over 75%. It was still good but I though the chocolate should be more milky, so this time I got the 60% Ghirardelli.

Well Done! Having a traditional family dish is something well worth exploring on how it was done.

The reason I got started making my own smoked meats was because my father used to talk about the dry cured hams, bacons and sausages that he had as a child. The problem was that he HAD to help and he didn't want to help so he never learned how it was done, how much of this and that per lb etc.

All of my children could walk in tomorrow and make smoked meats. And I'm very proud of that.

The local Safeways/Sobeys bakery makes Easter bread, Babka/Paska, which is very tasty. You can also find locally made Ukrainian Easter eggs which are very colourful.

https://www.bing.com/images/search?q...read&FORM=IGRE

https://www.bing.com/images/search?q...315DCB7B858922

Bob

So, I count my baking as a success
I started making it yesterday afternoon because I had to go get milk. It still rose twice before 1am, I braided it and left the last raise to happen overnight, then baked it this morning. I can also say that the 60% chocolate is the correct one, it was the texture I like

And yeah, it's a common eastern european thing for easter, may be even central european as my german friend today told me they have it too. I guess babka is very similar, with the caveat that the babka from Breads Bakery in NYC is a whole different level in my opinion (whenever I've gotten a chance I've picked 2 of those things)

As a kid I looked forward to easter for this, the store bought version, and then my grandma decided that she would make it for us. She was reminiscing that back in the days it'd be a whole day event: first light the stove and make the house very warm, then prepare big vat of dough with like 40eggs (mine was 3 eggs, so less than a tenth of the size), then they had to raise and people had to limit their movements in/out to not open the doors and let cool air in, finally they baked them in the big clay oven that we used to have (we tore it down in the early 80s after renovating the house). In any case she said she'd make a 'smaller dose' like 20 eggs, which was several big pans and I got to eat my fill for the next days She enjoyed our appreciation, especially mine, so she kept making it over the years.

Anyways, I didn't even take a picture of my creation today, but it was rather good. I'll probably repeat it again soon, after all Orthodox Easter is next week