2
Ingredients: 1 cake mix (or your own scratch recipe) white icing green food coloring coconut licorice (red or black) jelly beans Optional: bunny or chick toothpicks Instructions: Make cupcakes according to package directions. Ice the cupcakes. You may want to color the icing green first. Use dyed green coconut flakes to make 'grass' and sprinkle over green or white icing. Then use a red (or black) piece of stick licorice, cut in half lengthwise to make the handle. Bend it and stick ends into cupcake. Put 2-3 Jelly Beans in the 'grass' and for even more festive cupcakes, get some bunny or chick toothpicks from a party store and insert into the cupcake as well!
3
Ingredients: 6 oz bakers chocolate or 1 cup chocolate chips 6 cups corn flakes or shredded wheat (crumpled) chocolate chicks, mini eggs or jellybeans to decorate Instructions: Melt the chocolate and then mix with cereal. Using a muffin pan and baking cups, put a spoonful of the mixture in each cup and then use the spoon to make it roughly the shape of a nest.
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Put them in the fridge for an hour and then decorate with the chocolate chicks, mini eggs or jelly beans. Alternative contributed by another viewer. Thanks! One of the easiest ways to produce Easter nests (and the children love doing it) is to buy plain Meringue nests, melt chocolate and allow the children to turn the meringues upside down to cover. Really messy but lots of fun. Allow to dry and add a painted egg or mini eggs to fill.
5
United Kingdom & Ireland Makes 16
Ingredients: 1 cup self raising flour 1 cup plain flour 1 teaspoon bicarb soda a teaspoon mixed spice 1/2 tsp. Ground cinnamon 1 cup brown sugar, firmly packed just over 1/4 cup sultanas just under 1/4 cup currants 2 table spoons mixed peel 1 1/2 cups milk 2 eggs lightly beaten 3/4 cup canola oil Flour Paste: 1/2 cup plain flour 2 tsp. Sugar 1/3 - 1/2 cup water
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Instructions: Preheat oven to 190 C (375 F). Spray 16 holes of 2 x 12 muffins tray or mini muffin tray (makes lots of mini muffins). Sift flours flours into a large bowl and add other all dry ingredients, toss together with fingers. In another jug/bowl mix eggs, oils and milk. Add to dry ingredients and fold until just mixed. Mixture should be lumpy. Spoon into prepared muffin trays. Bake for ten minutes. As muffins are baking mix up cross mixture until a pipable flour paste. Take muffins from oven, pipe crosses on and return for 10 - 15 minutes until golden and bounce back when pressed with finger tips.
7
We took sugar cookie dough that we
purchased
refrigerator
out
Activities
of
the
at
the
grocery store. (Or you can make your own) We cut it into 1/4' slices (you can squish
slightly
into
an
egg
shape). Then we took an egg white and mixed food coloring in it. (Light blue or pink are nice) The kids "fingerpainted" eggs onto the cookies. If you make a single thumbprint and add two pinkie finger ears, it looks like a bunny! Note: spread your favorite icing, jam or pie filling on the bottom of one cookie and stack on a second cookie to make an "oreo" type cookie
8
Ingredients: Six 3oz. packages of Jello all different colors 8 oz. cream cheese (cut into 6 cubes) bunny shaped mold Instructions: Pour all of the LIQUID jello into a bunny mold and let it set then pour the next layer on. Take one package of Jello -add cup of boiling water - stiradd 1/2 cup of cold water. Pour 1/2 of this Jello into a pan - chill 40 minutes.
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With remaining 1/2 put in blender with 1 cube of cream cheese then blend. Pour over layer of same colour. Repeat with all the flavours allowing 40 minutes for each layer to set.
10
Greece
INGREDIENTS
About 2 pounds of lamb or kid offal (liver, heart, lungs, and other organs) Intestines from 2 lambs juice of 2 lemons 1 onion, finely chopped 5-6 green onions, finely chopped
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1/3 cup of olive oil 2-3 rounded tablespoons of fresh dill, finely chopped 2 heads of romaine lettuce, well washed and finely chopped sea salt freshly ground black pepper 2 tablespoons of short grain rice, well rinsed FOR THE AVGOLEMONO (EGG-LEMON SAUCE) juice of 2 lemons 3 eggs at room temperature, separated 1 tablespoon of water
PREPARATION
Wash the organs and set aside to drain. Cut the intestines lengthwise with a scissors and clean well under running water. Rub them with coarse sea salt and the lemon juice and then clean again under running water. Bring a large pot of salted water to a boil and add the organs. Boil for about 3 minutes then add the intestines and boil for another 5 minutes. Drain and chop into small pieces.
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Heat the olive oil over medium heat in a large, heavybottomed soup pot. SautĂŠ the onion and green onion for 2-3 minutes. Add the meat and sautĂŠ until browned (a few minutes). Add dill, salt, pepper, and 10 cups of water. Bring to a boil, then lower heat to a slow boil and cook for 1 hour and 30 minutes. Add the chopped lettuce to a large pot of boiling water and boil for 5 minutes. Transfer to a colander to drain. 40 minutes after the soup has been slow boiling, stir in the lettuce. 10 minutes before the end of cooking time, stir in the rice. At the end of cooking time, remove the soup from the heat. Make the avgolemono (egg-lemon sauce): Beat the egg whites until frothy. Continue beating and add the egg yolks, 1 tablespoon of water, the lemon juice and several large spoonfuls of the soup broth. The key is to beat continuously. Add mixture to the soup, stir, and cover the pot with a towel. Let sit for 10 minutes before serving. Yield: serves 8
13
It's fun to wrap different textures of cloth around the eggs to experiment with how they turn out. We found that cheese cloth worked the best for us. Materials: hard boiled egg(s) Store bought dye (food colouring + vinegar works well!) cheese cloth or nylons string or twist tie Instructions: Mix dye according to package directions. Cover the eggs tightly with cheese cloth or nylons. Tie with string or twist tie.
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Dye eggs as directed on dye package. Let dry. When you remove the nylons, you'll have a splotchy stone look to the eggs Optional: before wrapping in the cheese cloth, dip the cheese cloth into a darker dye colour. Wring out and then wrap the egg. Dye eggs with a lighter dye colour.
15
Materials: Hard Boiled Egg(s) Dye (natural, food coloring/vinegar or store bought) old candle stubs (white) or paraffin wax tin can (I like to crush the top a bit with pliers to make a spout) margarine container paint brush (that can be thrown away after) or q-tip Small pressed flower or fern-ish leaves (pansies work very well) -- it doesn't have to be pressed long, it just has to be flat.
16
Instructions: Prepare dye according to package directions (or check out our easter egg dye ideas). Put the wax into a tin can and place the can into a saucepan
that
has
approximately
an
inch
of water in the bottom. Turn the heat on medium low and watch carefully. The water needs to warm enough to melt the wax until they reach liquid form. (Adults only should do this step of the activity -- if you put the heat too high or leave it on too long, it could ignite). Using a potholder around the can in case it is warm, pour the melted wax into the margarine container. (Adults only should do this step of the activity.). Position the pressed flower on the egg. Dab melted wax completely over the flower and onto the egg slightly with q-tip or paint brush. Dye egg as usual. The wax will keep the dye from touching the flower and will "glue" the flower onto the egg!
17
Greece
Total Time: 4 hrs Active Time: 20 mins Makes: 10 to 12 servings
Ingredients 3/4 cup plus 1 tablespoon whole milk 1 (1/4-ounce) packet active dry yeast(2 1/2 teaspoons) 4 cups all-purpose flour, plus more for dusting 2/3 cup granulated sugar
18
1 teaspoon fine salt 1 teaspoon ground mahlepi(optional) 1/4 teaspoon pounded masticcrystals (optional) 8 tablespoons unsalted butter (1 stick) 2 large eggs 1 1/2 teaspoons finely grated orange zest (from about 1 orange) 1 red-dyed hard-boiled egg(optional; see Game Plan note) 1 large egg yolk 1/3 cup sliced almonds, toasted
Tsoureki, sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk. What to buy: For more authentically Greek Easter bread, season it with mahlepi and mastic. Mahlepi, also known as mahleb and mahlab, is the seed kernel found within the stone of the St. Lucie cherry. It is ground into a powder and used as a spice in Middle Eastern foods. It tastes similar to bitter almonds and tonka beans. Mastic is the sap of the mastic tree, which grows in Greece and across the Mediterranean. The sap is dried into a resin or gum, then ground and used as a spice.
19
Mastic and mahlepi can be purchased at Greek grocers or online. Game plan: You’ll need to make the dyed egg before you begin. Instructions In a small saucepan, heat 3/4 cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for about 15 minutes to activate the yeast. Sift the flour, sugar, salt, mahlepi (if using), and mastic (if using) together into a large bowl; set aside. In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool and then transfer to a medium bowl. Add the eggs and orange zest and beat together. Stir the egg mixture into the yeast mixture until combined. Using a spoon, stir the flour mixture into the yeastegg mixture until combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, about 10 minutes.
20
Coat a baking sheet and a 16-inch piece of plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet and cover it with the plastic wrap, butter side down. Let rise in a warm place until doubled in size, about 2 hours. Remove the plastic wrap and set it aside. Divide the dough into 3 equal pieces (about 12 ounces each). Roll the pieces into 1-1/4-by-16-1/2-inch ropes. Pinch all 3 pieces together on one end to secure, then braid the ropes, entwining the red hard-boiled egg (if using) into the bread. Pinch the other end of the ropes together to secure the braid. Set the braided dough on the prepared baking sheet, cover with the buttered plastic wrap (butter side down), and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350째F and arrange a rack in the middle. In a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough and then sprinkle the almonds over top, pressing the nuts gently into the dough. Bake until the bread is browned and the internal temperature reaches 190째F on an instant-read thermometer, about 30 minutes. Let cool before serving.
21
Greece
Ingredients 1 whole lamb with head off around 10-14 kilos 6 lemons 1 whole garlic 150grams course sea salt 70grams ground white pepper 150grams sweet paprika 200 grams dried oregano 500 ml vegetable oil
22
500 ml extra virgin olive oil 250 ml white wine 3 tbsp crushed garlic butchers twine 1 large leatherwork knitting needle
GET THE FIRE STARTED: In the spit basin prepare around eight bags of charcoal beads on each side. Four up the front and four up the back. Making sure you keep the middle where the belly is free of charcoal. Use accelerant to get the fire going. Allow to warm up and for the coals to start to glow before putting the lamb on.
PREPPING THE LAMB: Make a rub mix by mixing all the seasonings in a mixing Bowl Peel garlic and cut cloves into small pieces about the size of a ten cent coin. Cut 2 lemons into pieces similar in size to garlic. Using a paring knife, make incisions into thick parts of lamb. For example behind shoulder blades, the back of the neck, down along the spine and even searching for spots inside the rib cage. Don’t pierce too deep so as not to go right through the carcass. Spread the holes out. Into these holes we will stuff them with a piece of lemon and garlic. But before we do this we will use our index finger
23
just to widen the hole slightly and we will sprinkle a little of the rub mix into the hole and then we add the lemon and garlic. Using a little bit of pressure we will close the hole. Once we have filled all the holes we will rub some of the mix all over the lamb on the skin and on the inside.
SPITTING THE LAMB: Most spits are similar in make and have the long spit that will insert through the rear of the hindquarter and come up through the chest and come out underneath the neck. Then there will be a clamp which will be there to secure the spine to the spit rod so it doesn’t fall apart while its cooking as it turns. Once this is secured to the spit rod we can enclose the chest with the thread. Cut a 30cm length bit of twin and thread into needle and double it over. Even it out and tie a knot at the end. Starting from the top of the breast plate, start threading through the skin and into the flesh. Just a standard crossover stitch will do making sure you tighten the thread. They don’t have to be close stitches either. Keep going down over the belly until you get to the hindquarter where you will finish up. They will also have attachments to which the fore and hind legs are attached. Secure the legs firmly. Again, this is to stop them from falling apart during the cooking process. Attach to motor and away we go.
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With the remaining ingredients, and half of remaining rub mix make a baste. Cut up an old cotton rag into strips and tie to a stick. Dip make shift buster into baste and gently baste lamb as it turns on occasion being careful not to drip any liquid onto coals so as not to smoke and flame it too much. Also on occasion sprinkle some rub mix all over as it turns. Depending on the size of your heat and lamb the optimum time for cooking is around 4-6 hours. When lamb starts to peel off get a large piece of metal to cover coals and turn motor off to begin carving lamb.
25
United Kingdom
This classic fruit cake is traditionally baked at Easter: the 11 balls of marzipan on top represent Jesus’ disciples, minus Judas. There is also a lovely layer of marzipan inside the cake. Homemade marzipan will make it that more special.
26
Ingredients For the marzipan decoration 225g/8oz icing sugar, plus at least 3 tbsp for rolling 175g/6oz caster sugar 350g/12oz ground almonds 2 large free-range eggs ½ tsp almond extract 1 tsp freshly squeezed lemon juice 2 tbsp apricot jam For the fruit cake 1 well-scrubbed orange, freshly squeezed juice and finely grated zest 1 unwaxed lemon, freshly squeezed juice and finely grated zest 500g/1lb 2oz mixed dried fruit 100g/3½oz glacé cherries, halved 225g/8oz self-raising flour 2 tsp ground mixed spice 3 large free-range eggs 175g/6oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar
Preparation method First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds.
27
Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste. Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.) To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool. Butter and line the base and sides of a 20cm/8in loosebased deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl. Preheat the oven to 170C/150C (fan)/Gas 3. Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don’t have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.) Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may
28
curdle, so you’ll need to beat in a couple of tablespoons of the flour mixture and then continue. Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside. Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/žin larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin. Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides. Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out. Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself. If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if
29
the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool. To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.) Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar. Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin. Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a crisscross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals. Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-žoz so you will have a little marzipan leftover - you don’t want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake.
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Place the cake under a preheated hot grill – around 1520cm/6-8in from the element – for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn’t burn. Leave to cool. Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve.
31
Poland
Ingredients 1 cup plus 2 tablespoons milk, divided use 1 envelope dry yeast 1/2 cup plus 1 teaspoon granulated sugar, divided 1/4 cup butter, softened
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3 eggs 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 teaspoon vanilla (optional) 3/4 cup golden raisins 3 to 4 cups all-purpose flour 1/4 cup sliced almonds (optional)
DIRECTIONS: Scald and cool 1 cup of milk; set aside. Place yeast in a small bowl. Add 1 teaspoon sugar and 2 tablespoons warm milk; mix well. Add the cooled milk to yeast mixture and let stand at least five minutes. In a separate large bowl, cream 1/4 cup butter and 1/2 cup sugar. Add 1 egg yolk (saving egg white) and 1 whole egg to mixture. Add nutmeg, salt and optional vanilla; mix well. Add yeast mixture and raisins to above creamed mixture. Add 3 to 4 cups flour until mixture holds together. Place dough on lightly-floured work surface and knead until it shines and does not stick; lightly add flour as needed. Place kneaded dough in a greased bowl; cover with a wet towel and let rise until double in size, about 1 hour. Punch dough down; grease and lightly flour a 10"x15" jelly-roll pan or cookie sheet. Cut dough into 9 pieces and shape each piece into an approximately 15-inch strip. Place
33
four strips on cookie sheet and braid together; very lightly brush first braided layer with a little water. Place 3 strips of dough on first layer and braid together; very lightly brush this layer with a little water. Place remaining 2 strips of dough onto second layer and twist together. Let houska rise again until double in size, about 1 hour. Preheat oven to 350 degrees. Beat 1 whole egg with reserved egg white and gently brush mixture over the entire houska. Garnish with almond slices, if desired. Bake at 350 degrees for 45 to 50 minutes or until houska is golden brown and makes a hollow sound when tapped. Makes 20 serving slices.
34
Bulgaria
Ingredients 1 C room temp milk (you can also use powdered milk) 2 T active dry yeast (or two envelopes) 1/4 C warm water not exceeding 110F in temp 1 tsp sugar 1 1/2 C white sugar
35
1/2 C melted butter, which has cooled to room temp 1/2 C veg oilshopping list Zest of 1 lemon 1 tsp salt 7-7 1/2 C white flour Crystal or torbinado (sugar in the raw) sugar For Egg Wash: 1 egg yolk mixed with 1 T water
Directions Proof or bloom the yeast by combining the 1/4C warm water, with tsp sugar and the yeast in a separate bowl. Mix to dissolve and let sit for 5 mins. If the yeast doubles in size during this time, it is active and can be used. If not, try again with a different package of yeast. In a separate bowl combine: sugar, butter, oil, eggs zest and salt, and beat to combine. Add the proofed yeast to this and combine using a wooden spoon or spatula to fold in. It's really important not to over stir, it will destroy the yeast. Next add about half the flour to form a sponge. The consistency should be like lumpy pancake batter.
36
Gradually add the rest of the flour to form soft, moist dough. If you have dough hook kneed for 5 minutes, if not turn out onto a floured surface and knead for 10 mins or till smooth. Place in a greased bowl, cover with a dishtowel or plastic wrap and let rise for 30 mins. Punch down and let rise for another hour. You will need to raise the dough in a warm and humid place as well. I suggest, microwaving a mug of water and planning it in the oven which has been heated to 200F for about 5 minutes. If you keep the door closed while the dough raises the oven will keep its heat. If you need to turn the oven back on for no more than 5 mins. To form the loaf divide into three balls and roll out into long lengths. Braid them together and coil to fit onto a baking sheet. Brush the loaf with the egg wash and sprinkle with the crystal sugar. Or divide the dough in half and place into two well greased bread pans and apply the egg wash and sugar. Place on a parchment lined cookie sheet, cover and let rise till double. Bake at 350-375F for 40-45 or till golden brown, or till a toothpick comes out clean. If you don't have parchment paper, you can use a paper lunch sack or grocery bag cut to fit the cookie sheet. If you notice the top starting to burn or to get too brown, cover the loaf/loaves with foil after 15 mins.
37
Remove bread when done, and allow cooling for about 15 mins before cutting into it. Store in a plastic zip bag or container to maintain freshness. This bread will go stale in about a day, but it can be freshened up by placing a slice in the microwave for about 15 seconds.
38
Italy
Serves 10 For the pastry: 1stick (125 grams) unsalted cold butter 2cups (250 grams) of flour 1 whole egg, plus one yolk 3/4cup (100 grams) of powdered sugar Finely grated zest of 1 lemon
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Mix the dry ingredients together in a bowl. Chop the cold butter into small pieces and pulse together in a food processor until it resembles breadcrumbs. Add the egg and lemon zest and knead just until the mixture comes together. If you find it a bit dry, add some cold water, a tablespoon at a time until it forms a dough; if it's too wet, add a bit of flour. Cover in plastic wrap and rest at least 30 minutes or overnight. For the filling: 10ounces (280 grams) of cooked wheat berries or about 3.5 ounces (100 grams) of uncooked wheat berries 1cup (230 milliliters) milk 2tablespoons (30 grams) of butter 12ounces (350 grams) of fresh ricotta (a combination of cow's milk and sheep's milk ricottas are traditionally used) 1 3/4cups (320 grams) of fine sugar 2 whole eggs, plus two yolks Finely grated zest of 1 lemon 1teaspoon vanilla essence (or 1 vanilla bean pod, scraped) 1teaspoon ground cinnamon 1tablespoon orange blossom water 3 1/2ounces (100 grams) candied citron, finely chopped Powdered sugar for dusting If you're using uncooked wheat berries, then you first need to cook them by soaking them in water for 3 days (change the water twice a day), then draining and
40
cooking in a large pot of at least 4 cups of fresh water. Simmer for 1 ½ hours without stirring, until soft. Drain and reserve until needed (this will keep well in an air tight container the fridge for 1 week) then carry on to the next step. If using pearl barley as a substitute, leave the uncooked barley to soak in a large bowl of fresh water overnight, then the next day cook it in plenty of water for 30 minutes or until soft. Drain then follow the rest of the recipe. Place the cooked wheat berries in a saucepan over medium heat with the butter, milk and lemon zest. Bring to a boil gently, stirring occasionally until it becomes very thick and creamy like oatmeal, about 15 minutes. Let cool until needed. In a bowl, beat the eggs and extra yolks with the ricotta, sugar, vanilla, cinnamon and orange blossom water until creamy. Leave this mixture to rest several hours (better if overnight) in the fridge. Fold the cooled wheat berry cream and the rested ricotta mixture together with the finely chopped candied citron. Roll out about two thirds of the pastry and place in a 10 inch (25 centimeter) greased spring form tin. Cut off any overhang and add to the remaining pastry, roll out again and with a pastry crimper wheel, cut long strips about ž an inch wide.
41
Fill the pastry base with the ricotta mixture and even out the borders of the pastry to the level of the mixture. Lay the long pastry strips gently across the top to form a criss-cross diamond pattern (not square), pressing the strips on the edge of the pastry very gently. If desired, you can brush the lattice gently with some egg wash to make it shiny. Bake the pastiera for 1 hour at 390ยบF (200ยบC) until the pastry is golden and the pastiera is amber-brown on top. Allow to cool completely inside the spring form pan before removing or chilling. Ideally serve the pastiera the next day (remove it from the fridge at least 30 minutes before eating to take away some of the chill) with some powdered sugar sifted over the top. Store any leftovers in the fridge
42
Russia & Ukraine
INGREDIENTS 1/2 cup milk 1/3 cup water 1 tsp. pure vanilla extract 2 Tbsp. butter, cut up
43
1 large egg 1 tsp. salt 3 cups Bread flour 1/3 cup chopped candied fruits and peels, drained of syrup 1/3 cup coarsely chopped almonds, toasted 2 Tbsp. sugar 1-1/2 tsp. finely shredded orange peel 1-1/2 tsp. finely shredded lemon peel 2 tsp. Fleischmann’s Bread Machine Yeast Almond Icing
DIRECTIONS Add all ingredients except icing to bread machine pan in the order suggested by the manufacturer, adding fruits and peels and almonds with flour. Drizzle cooled bread with Almond Icing. Almond Icing: Stir together 1/2 cup sifted powdered sugar, 1/4 tsp. almond extract, and enough milk (2 to 3 tsp.) to make icing of drizzling consistency. Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. To toast nuts: Spread chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the nuts at 350Âş F. for 5 to 15 minutes or until lightly toasted, stirring several times and checking often. Be sure to cool the nuts before adding them to the bread. Yield: 1-1/2 lb. loaf.
44
Spain
Ingredients 1/2 kg – Flour 75 g - Sugar 50 g – Butter 3 – Eggs
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10 gr. – Salt 1 - Lemon rind, grated 50 g. – Yeast Milk For decoration: Hard boiled eggs Oil Egg, beaten Preparation: Knead the flour with the sugar, eggs, salt, yeast, butter and lemon rind. Add the milk slowly until you have a homogeneous mass that pulls away from your hands. Let stand for 30 minutes. Shape it into a mountain, making a depression in the top, spreading it out until it forms a crown. Brush with oil and firmly press in the boiled eggs in their shells. Brush with beaten egg and sprinkle with sugar. Allow to ferment for 20 minutes and bake at 170ºC for 45 minutes.
46
Mexico
Serves 8-10 Ingredients 6 day-old bolillos or French bread, torn in ½-inch pieces 1/3 cup butter, softened 4 cups water 2 8-ounce piloncillo cones
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4-inch cinnamon stick 3 cloves 1 cup sweetened coconut, shredded 1/3 cup raw peanuts, peeled 10 dried figs, sliced in rounds 10 dried apricots, quartered 1/3 cup guava paste, sliced in ½-inch pieces 1 cup Mozzarella cheese (or any melting cheese such as Munster or Oaxaca), shredded 4 tablespoons colorful sprinkles or grajeas (nonpareils) Instructions On a large baking sheet, evenly distribute bread pieces. Toast under broiler for 5-7 minutes until lightly browned. Preheat oven to 350° F. Butter a 12x12-inch or 9x13-inch baking dish. In a large saucepan over medium-high heat, combine water, piloncillo cones, cinnamon stick and cloves. Bring to a boil then decrease heat and simmer until piloncillo cones melt liquid turns into slightly thickened syrup. Remove cinnamon sticks and cloves. Arrange a third of bread pieces on bottom of buttered baking dish. Sprinkle with one-third of shredded coconut, onethird of peanuts, one-third dried figs, one-third dried apricots, one-third guava paste, one-third cheese and drizzle one-third of the syrup. Repeat until all ingredients have been used. If any syrup is left over, pour evenly over layers.
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Cover with aluminum foil and bake for 40 minutes or until golden and cheese has melted. Garnish with sprinkles and serve.
49
Brazil
INGREDIENTS 1 1/2 cup peanuts, lightly salted 1 1/4 cup light brown sugar 3/4 cup manioc flour or manioc starch pinch of salt 50
1/4 cup condensed milk
PREPARATION
Process the peanuts with the sugar, salt, and manioc meal until very finely ground. Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process. Press mixture into a square 8 inch by 8 inch pan lined with wax paper. Press down firmly. Remove candy from pan by lifting out the wax paper, and cut into smaller squares. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it. Store in an airtight container. Variation: Dip squares of paรงcoca into melted chocolate, and let cool on wax paper.
51
Croatia
Makes two 23cm loaves Ingredients 20g fresh yeast 1 tablespoon sugar 200ml tepid milk 500g all-purpose flour 1 teaspoon salt 75g butter, melted 52
3 egg yolks 1 egg, for egg wash 75g sugar 2 tablespoon vanilla sugar zest of 1 lemon zest of 1/2 orange 60g raisins 1 tablespoon dark rum Directions In a small bowl combine half of the milk with 1 teaspoon of sugar and yeast. Stir and leave to proof in a warm place until it doubles in volume and becomes frothy. In the meantime, pour rum over raisins and set aside to soak. Using a stand mixer, combine the flour and salt. Add the yeast mixture, melted butter, remaining milk, egg yolks, sugar, vanilla sugar, lemon and orange zest. Mix on medium speed using a hook attachment until the dough comes together into a ball. Add the raisins and rum and continue mixing on slow speed for 4-5 minutes or until you get a firm dough.
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Shape into a ball and transfer to a large clean bowl, cover with plastic wrap and a kitchen towel and let it rise for 2 hours in a warm and draft free place. Transfer the risen dough to a lightly floured working surface and punch out the air. Cut the dough in half and form each half into a ball. Transfer the dough balls onto a baking sheet covered with parchment paper. Brush both loaves with egg wash and let them rise in a warm place for 1 hour. After an hour brush the loaves again with egg wash and let them rise for another hour. Preheat the oven to 180째C. After 1 hour, brush the loaves with egg wash again. Using a very sharp knife or scissors, make three deep cuts in the surface of each loaf (similar to a cross). Bake for 25-30 minutes or until golden brown. Cool on a wire rack and keep at room temperature wrapped in a kitchen towel.
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Russia
Ingredients 750g ricotta 75g sugar 4 egg yolks 150ml double cream 100g almonds, toasted and roughly chopped 100g dried fruit – chopped apricots, cherries, golden raisins 1 tsp vanilla extract
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Grated zest of a small orange and a lemon Almonds, flowers and dried fruit to decorate Directions Beat the egg yolks and sugar together in a large bowl. Bring the cream to the boil in a small pan, then pour into the egg/sugar mixture, whisking all the time. Rinse out the pan and pour the egg mix back in. Rinse the bowl and keep by the stove. Cook the egg mixture over a very low heat, stirring constantly with a silicon spatula, until the mixture thickens to an almost yogurty consistency. Immediately pour the custard into the bowl. Add the ricotta to the bowl and whisk until smooth. Stir in the almonds, dried fruit, vanilla extract, orange and lemon zest. Line a large sieve with muslin and put it over a bowl. Pour in the ricotta mixture, folding the edges of the muslin over the top to cover it. Leave to drain overnight in a cool place, or in the fridge. The next day, turn the pashka out on to a plate, shaping it into a pyramid with a spatula if you like. Decorate with almonds, flowers and dried fruit.
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Hungary & Slovakia
Ingredients 2 dozen eggs 5 cups milk 1 tsp vanilla 1/2 cup sugar
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Directions Beat eggs. Add milk, sugar and vanilla - beat again. Cook in a double boiler until mixture curds and only water remains. Over a large bowl, pour into a cheese cloth sack (most of the water will immediately drain off) and tie the end tightly. Squeeze the mixture removing most of the remaining water. Hang the sack over the bowl overnight. (Preferably in the fridge...in the old days they didn't worry about salmonella & other bacteria).
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