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Easter Eggs

To dye the eggs using natural colors. The most common way is to dye eggs with onion skins.

Place onion skins in boiling water and simmer for a while. The shade can vary form yellow to dark brown, depending on the amount of onion skins. To produce an intensive brown shade, take lots of onion skins and simmer for about 30 minutes.
Wash eggs, place in the pan with onion skins and cook all together for 10 minutes. Take eggs out of the pan, let cold water run over them to cool and dry. Rub eggs gently with vegetable oil to give them a nice shine.
For marble effect, stir a bit of vegetable oil into the saucepan with eggs and onions skins.
For a dot pattern, roll wet eggs in rice, wrap eggs in a piece of nylon to fix the rice and cook on onion-skin brew.

Hints and Tips for Proper Eggs

Use these simple rules to make sure the eggs not only look nice but also taste good:

Never boil eggs that come straight from the fridge. Bring eggs to room temperature to prevent cracking.
Never boil eggs over high heat. Reduce to simmer as soon as they reach the boiling point.
Choose a stainless saucepan just large enough to keep all eggs in one layer. This prevents eggs from rolling around and hitting each other.
Prick the large end of the egg before cooking to let the expanding air escape.
Eggs should be fully covered with water by 1 inch.
Add some salt or vinegar into the water to keep the white from running out.
Don’t cook eggs too long as they might get gummy.
Very fresh eggs take 3 minutes longer to cook.
Place boiled eggs immediately under cold water to stop the cooking process. This also helps peel the eggs.
The best way to boil eggs is to place them into a saucepan, add cold water. Heat until the water is just about to boil and reduce the heat. Set the clock and simmer.

Cooking time is affected by the size and age of the eggs, the btu of the stove top and altitude. Here are average cooking times:

3 minutes – runny yolk and white
4 minutes – firm white and runny yolk
5 minutes – firm white and soft yolk (especially in the middle)
7 minutes – firm white and yolk (hard-boiled)


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
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 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving.

Chocolate Mousse Loaf

1 1/2 cup walnuts
1 tablespoon white vinegar
1 tablespoon water
6 oz unsalted butter -- melted & hot
6 large egg whites
12 oz semisweet chocolate
3 tablespoon cocoa
1/3 cup sugar
1 pinch salt
4 large egg yolks

Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment paper and butter paper.
In food processor, grate walnuts. Spread 1 c over bottom & sides of prepared pan.
Put egg whites in clean food processor work bowl. Process 8 seconds, the pour in combined vinegar & water while machine is running. Process for 1 minute & 45 seconds, or until egg whites are whipped & hold their shape. Gently transfer to mixing bowl. Do not wash work bowl.
Put chocolate, cocoa, sugar, & salt into work bowl. Turn the machine on & off 4 times to chop the chocolate coarsley, then process for 1 minute until chocolate is finely chopped. With the machine running, pour the hot butter through the feed tube and process for 1 minute, until the chocolate is completely melted, stopping once to scrape down the sides of the workbowl.
Add the egg yolks and process 10 seconds. Spoon egg whites onto the mixture in a ring. Turn the machine on & off twice. Run a spatula around the sides of the workbowl to loosen the mixture. Turn machine on & off 3 more times until the ingredients are mixed. Some streaks of white may be visible; do not overprocess.
Transfer to the prepared pan. Cover with plastic wrap and refrigerate for 3 hours, or until well chilled.
Carefully separate the mousse from the pan using a thin knife or flexible spatula. Invert onto a serving platter and remove the pan. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving.
Makes 8-10 servings.
Note: the mousse can be prepared up to 1 month in advance, covered airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.

Jaja Faszerowane (Stuffed Egg Shells)

3 eggs; hard-cooked, unpeeled
2 tablespoon sour cream
2 tablespoon bread crumbs, dry
1 tablespoon green onion; chopped
1 salt; to taste
1 pepper, black; to taste
2 tablespoon butter/margarine

Fold a cloth towel in several layers. Holding the towel in 1 hand, place 1 unpeeled egg on towel.
Hold egg lengthwise. With a heavy, sharp knife, split egg lengthwise halfway through with a firm stroke of the knife.
Firmly cut the rest of the way through so shell does not break apart. Repeat with remaining eggs.
(Note: I Start With More Than The Number Of Eggs Required, But I Still Have All My Fingers).
Carefully remove egg whites and yolks from shells. Reserve shells intact.
Chop egg whites and yolks together. Stir in sour cream, 1 tablespoon bread crumbs and green onin. Season to taste with salt and pepper.
Carefully pack equal amounts of egg mixture into each egg shell.
Place remaining bread crumbs on small plate. Dip flat surface of each stuffed egg shell in bread crumbs. Lightly press bread crumbs into egg mixture.
Melt butter in a skillet and place stuffed egg shells, flat-side down, in skillet. Cook over medium heat 2-3 minutes or until lightly browned. Serve immediately.

Jalapeno Cornbread

15 oz creamed corn
8 oz sour cream
2/3 cup safflower oil
2 large eggs; lightly beaten
1/4 cup onion; finely chopped
1/4 cup green pepper; finely chopped
1 jalapeno; finely chopped
1 1/2 cup yellow cornmeal
2 teaspoon baking powder
1 teaspoon salt
6 oz sharp cheddar cheese; grated

Heat oven to 350°F. Grease a 9 inch square baking pan.
In a medium sized bowl combine corn, sour cream, oil, eggs, onion, green pepper and jalapeno pepper.
In a large bowl combined cornmeal, baking powder and salt.
Add corn mixture to dry ingredients and stir just until cornmeal is moistened. Mixture should still be lumpy.
Pour half the mixture into greased baking pan, top with cheese andthen remaining batter.
Bake for 40-45 minutes or until center springs back when lightly pressed. Cool in the pan on a wire rack 5 minutes before cutting into 12 pieces.
Notes: From the cookbook: Jackson Hole A la Carte Communtiy Cookbook A spicy moist bread, full of melting cheese.
Recipe by: Country Living - Country Cooking Summer 1996

Jalapeño Cole Slaw

2 lb cabbage head; cored and shredded
1 medium onion; chopped
3 jalapeños; finely chopped
1/2 cup olive oil
3 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 teaspoon mustard seed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 cloves garlic; pressed

Put shredded cabbage in large bowl and cover with boiling water. Let sit for 3 minutes and drain in colander. Add onions and chiles. Mix well. Whisk oil and vinegar in a bowl until emulsified. Whisk in remaining ingredients and let sit 10 minutes. Pour over cabbage and mix well. Cover and refrigerate. Best when eaten the same day.
Recipe From: Chile Pepper Magazine 4/98

Jalapeno Deviled Eggs

1/3 cup mayonnaise
1 tablespoon ground cumin
2 tablespoon chopped capers
1 1/2 tablespoon prepared mustard
2 jalapenos; seeded and finely chopped
ground red chiles
chopped cilantro

Cut eggs in half and remove yolks. Mash yolks with a fork. Mix all of the rest of the ingredients except ground red chiles and cilantro. Fill egg whites with mixture. Sprinkle with ground red chiles and garnish with cilantro. (You can add salt if you wish, but even I, a salt fiend, can eat these eggs without it.)

Jam-Filled Yogurt Muffins

1 1/2 cup all-purpose flour
1/2 cup cream of wheat cereal, see note
1/2 cup firmly packed light brown sugar 1 tablespoon baking powder
1 tablespoon grated lemon peel
1 teaspoon poppy seed
1 container lowfat vanilla yogurt (8 ounce)
2 eggs
1/4 cup margarine, melted
1/3 cup jam or preserves, any flavor

In small bowl, combine flour, cereal, brown sugar, baking powder, lemon peel and poppy seed; set aside.
In large bowl, combine yogurt, eggs and melted margarine. Stir into flour mixture just until moistened. Spoon batter into 12 greased 2 1/2-inch muffin-pan cups. Bake at 375°F for 18 to 20 minutes or until lightly golden. Remove muffins from pan onto cooling rack. While muffins are still warm, poke hole in center of the top of each muffin using back of spoon. Fill center of each hole with jam or preserves. Serve warm.
Place cereal on waxed paper; set aside. In medium bowl, blend orange juice, orange peel, eggs, sugar and vanilla. Dip each bread slice into orange juice mixture; coat lightly with cereal.
In large skillet, over medium-low heat, melt 1 teaspoon margarine. Cook 2 or 3 bread slices at a time to brown both sides, adding more margarine as needed. Serve with powdered sugar if desired.
Makes 12 muffins

Jasmine Rice With Dried Fruits

1/4 cup butter
1 onion; chopped
2 ribs celery; chopped
1 tablespoon curry powder; madras preffered but not required
2 1/2 cup jasmine rice
6 1/2 cup chicken stock; boiling
1/2 cup dried cranberries
1/2 cup dried currants
2 pieces of dried pear; chopped
1/2 dried fig; chopped
1/2 cup sunflower seeds; toasted
2 tablespoon chopped basil
salt and black pepper to taste
1 nutmeg; grated for garnish

This dish should be prepared/set-up completely before turning on the stove. In a Wok, or large skillet, toast the rice until barely tan. Remove and set aside. In a large saucepan, heat the butter until just beginning to brown. Stir in the Onion, Celery, and Curry Powder. Cook, stirring occasionally, for 5 minutes. Stir in the Jasmine Rice, cook for 3 minutes longer. Stir well. Stir in the boiling stock and reduce the heat to low. Cover and cook for 20 minutes. Turn off the heat. Stir in the dried cranberries, currants, dried pear, dried fig, sunflower seeds, basil, and salt and pepper to taste. Cover and let sit for 10 minutes. Fluff with a fork and dust with freshly grated nutmeg.

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