Easter Recipes & Ideas


Easter Biscuits

3 oz margarine
3 oz caster sugar, plus extra for dredging
1 finely grated rind of 1 lemon
6 oz plain flour, sifted
1/2 teaspoon mixed spice
2 oz currants
1 egg, beaten

Preheat oven to 190°C,375°F. Cream together margarine and sugar until soft and fluffy. Add lemon rind, then fold in flour and mixed spice with currants and enough egg to bind mixture to a stiff dough (about same consistency as shortcrust pastry).
Roll out biscuit dough to approximately half-inch thick and press out rounds with a 4 inch cutter. Place on greased baking trays. reroll any leftover pastry to make more biscuits.
Bake biscuits in preheated oven for 8 to 10 minutes until golden brown. Sprinkle with extra caster sugar, then transfer to a wire tray. Allow to cool before serving.

Easter Egg Nog

1 1/2 quart whipping cream
6 egg, separated
1 cup sugar
1 brandy

Beat cream thick, and combine with sugar and egg yolks which have been beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly beaten egg whites. It may require more sugar according to taste. Keep cool until served. Sprinkle with nutmeg, if desired.
From: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Easter Greek Lamb

5 lb leg of lamb; boneless
1 cup olive oil
1/2 cup red wine vinegar
2 tablespoon garlic; minced
1/2 cup parsley; chopped
1/2 cup dill; chopped
4 tablespoon dried oregano; rubbed
1 black pepper

Whisk together the oil, vinegar, garlic, parsley, dill, and oregano. Butterfly* the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours.
Drain marinade from lamb and put lamb in 425°F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135°F. Let lamb rest before serving

*Butterfly: In cooking, to split a food down the center, cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly shape.

Jewish Cabbage Rolls

12 large cabbage leaves
1 lb ground sirloin
1 cup cooked rice
1 teaspoon parsley, finely chopped
1 sprinkle basil, thyme, oregano, optional
1 egg
2/3 cup milk
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon fat
2 tablespoon brown sugar
1 can condensed tomato soup
1/2 soup can water
1 bay leaf
4 cloves

Remove outer leaves of a large head of cabbage one by one. Drop into boiling salted water and parboil for 5 minutes or until soft. Drain; trim out the thick center vein. Combine meat, rice, parsley, egg, milk, 1/2 onion, salt, basil, thyme, oregano, and pepper. Place large spoonful on each cabbage leaf. Roll up and fasten with toothpicks. Melt fat in heavy iron skillet. Brown the cabbage rolls, turning to brown evenly. Sprinkle with sugar. Cover with soup and water. Add remaining onion, bay leaf and cloves; cover. This dish can be simmered on stove top burner for 1 hour and 15 minutes or bake for 1 hour and 25 minutes in a 350 degree oven. Add more water as needed.
Yield: 6 servings.

Jewish Potato Knish

2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup oil
4 potato; cooked mashed
1 chicken fat; melted
1 salt
1 pepper; lots of pepper
1/2 lb liver; beef, broiled, chopped
3 chicken liver; broiled chopped
1/2 lb ground beef; sauteed
1/2 cup potato; mashed
1 egg
1 onion; minced and browned
1 tablespoon oil
1/2 teaspoon salt

Sift flour, baking powder, and salt into a bowl.
Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and set in a warm place for 1 hour. Make filling. For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. Cut into 1-in.
slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well-greased baking sheet. Bake in a 375° F. oven until brown This is one from Balabustas More Favorite Recipes, by the B'nai Israel Sisterhood, Gainesville.

Jewish Honey Cake

3 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1 tablespoon instant coffee
1/2 cup boiling water
1/4 cup vegetable or peanut oil
1 cup honey
1 grated peel of 1 washed orange
2 tablespoon brandy or any whiskey
4 eggs
1 cup sugar
1 cup chopped walnuts

Combine first four ingredients and set aside. Mix the instant coffee with the water; then blend in the oil, honey, orange peel, and brandy. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light. Add to the honey mixture. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325°F. oven for about 50 minutes. Test with a toothpick. If the toothpick comes out clean then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.

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