Paska Easter Bread

Written Friday, April 22nd, 2011 by Theresa H Hall

What better way to break a forty-six-day Lenten fast than by baking rich flavorful bread! A traditional bread with origins from Eastern Europe and also baked in the UK, Canada and the US, is Easter Paska Bread. The use of yeast is evident, most of the waiting time is for three rises and the baking. You still have time to buy any of the ingredients you do not have on hand. It is pretty easy and the taste will be enjoyed by all who partake. Here's the recipe:

Entire time is about 6+ hours and yields three loaves

Prep time: 15 minutes Rise time 4 to 5 hours Bake time about 40 minutes or so

2 packages active dry yeast
1/2 cup water heated to 110º
1/2 cup sugar
3 cups milk scalded then allowed to cool to 110º (*half-and-half may be substituted)
4 cups AP flour
6 eggs lightly beaten
1/2 cup sugar
1 cup butter softened
1/4 tsp salt
1/4 tsp lemon zest
12 cups AP flour
1 large egg
1 Tbsp water
2 Tbsp butter  melted

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1) Add the yeast to the 110º water in a large bowl and allow the mixture to proof until slightly frothy

2) Dissolve 1/2 cup of sugar in the slightly-scalded milk, and let it cool down to 110º

3) Add the milk mixture to the yeast mixture, along with 4 cups of flour, and mix well with a wooden spoon

4) Cover and let sit in a dark and warm place, until the mixture is bubbly and doubled in size (about two hours)

5) Stir in the beaten eggs, 1/2 cup of sugar, butter, salt, and lemon peel, then stir well to blend

6) Begin adding the remaining flour a cup at a time to form a very soft dough

7) Knead the dough on a floured board until soft and elastic (about ten minutes)

8) Place the dough in a greased bowl, turning to coat both sides, and allow to rise in a warm place, until doubled (about two hours)

9) Punch dough down and allow to rise again (about thirty minutes)

10) Divide dough into three parts, shaping each into slightly rounded loaves, then place into greased baking pans

11) Let rise until doubled (about 45 minutes to 1 hour)

12) Bake at 350º F for 45 to 50 minutes, or until done

13) Remove from oven, and immediately brush the tops with melted butter for a soft crust

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Glaze:

Beat egg with water and brush onto loaves

Paska Easter Bread cdkitchen recipe 74450 (modified)

Passover In April

Written Monday, April 18th, 2011 by Theresa H Hall

Sundown this evening marks the beginning of a very important meal. Seder is a dinner prepared and shared by families of the Jewish faith the world over. This meal is the traditional way to begin their week-long observance of Passover. It is a meal celebrated, yet ritualistically lived again, in honor of their ancestors from the Old Testament. Those Hebrews who were held in the harsh and cruel bonds of slavery. They made their Exodus from Egypt and wandered forty years in the desert, to reach the Promised Land. But they were free people!

Tonight families will gather to share this commemorative dinner, drinking wine or grape juice, and partaking of certain foods, praying, and remembering in their own way how the flight of the Hebrews was achieved. The story of Moses, which is known by almost everyone will be recounted. He was the champion of his people. The Seder plate holds food that symbolizes each step leading up to the Hebrews' departure from Egypt, escaping from the oppressive Pharaoh, to cross the parted waters of the Red Sea. These foods are a reminder, and an expression of faith, handed down through the centuries in Jewish families. Scriptures are read, prayers are said and the children are asked questions as to their understanding of this night. Seder is to remind and to teach.

I learned that four glasses of wine or grape juice are served throughout the evening. A special piece of unleavened bread, or matzo, is withheld until the end of the meal, to represent how quickly the Hebrews had to grab their belongings and make their escape. Imagine being old you have only an hour to gather your belongings and families and leave! Freedom was worth taking bread which had not yet had time to rise.

I found many photographs of Seder plates and some are filled with the appropriate six food items:

Two bitter herbs called Maror (horseradish) and Chaxeret (romaine lettuce roots) for the bitterness and harshness of slavery Jews endured in Egypt.

Charoset, a brown sweet paste which includes nuts and fruits and cinnamon, to remind them of the mortar used to build Egyptian storehouses.

Karpas (usually parsley) dipped in salty water or vinegar, representing the tears of slavery, and the crossing of the Red Sea.

Zeroa, a lamb bone which has been roasted; and representing Pesach sacrifice, which was a lamb offered in the Temple of Jerusalem.

Beitzah, a roasted egg, for the special festivals offered in the Temple, honoring Passover.

When night falls and the stars shine above, candles will light the tables of Jewish families around the world. Shalom!

Palm Sunday In April

Written Friday, April 15th, 2011 by Theresa H Hall

This weekend people all around the world will celebrate Palm Sunday. Palms that have been blessed ahead of time, will be handed out to parishioners during church services and later, many families will share traditional dinners. Palms are symbolic of the day Jesus entered Jerusalem riding on the back of a humble donkey. He was greeted by people waving palm fronds. This Sunday heralds in Holy Week, the last week during lent leading up to Easter, and also Passover. These are very special days of the year. Palm fronds from last year are removed and will be reverently burnt. Some of the ashes are used next year on Ash Wednesday. The palms from this Sunday will replace the old ones. Palm Sunday is observed by millions of people, and the meaning is personal for each individual.

The photo on the right shows a mature palm tree which has seeded. These seeds are well known to us as coconuts. Heart of palm is a vegetable growing inside the coconut palm tree. It is harvested from the inner core of the tree, and from the growing buds of other varieties of palm trees. Harvesting the hearts in the wild ends up destroying these magnificent trees.

Heart of palm is also know by a few other names; palmito, palm heart, palm cabbage, swamp cabbage and burgler's thigh. It is a creamy, opaque and milky-hued white. The texture is dense, a bit spongy, a little fibrous, yet somewhat slick to the touch. The center core is considered more pleasing to eat due to the fact that it contains less fiber. The flavor is mild but it is distinct. Once you have tasted it you will place it in a category by itself. Many people enjoy it in a salad and because it is expensive, this salad has been referred to as the "Millionaire's Salad".

Over the past decades, palm tree farmers have grown and harvested a different variety of this palm tree, and it has many branches. An alternative to the wild harvested vegetable are varieties of palm that have undergone a process of adaptation to become a domesticated one. Grown on farms mostly in Costa Rica. they are called the peach palm. These trees are self-suckering and multiple stems are produced, up to forty per plant. So when the farmer harvests the heart, several stems are removed, but the plant does not die, it can live on. A nice upside to this peach palm is that the vegetable is not as expensive to produce. Harvesting is labor-intensive and palm hearts are still regarded as a culinary delicacy.

Brazil, Ecuador, Hawaii, and Costa Rica are countries where these plants and trees are grown. Most of this delicate product is imported to France. It usually comes in a can (drain the liquid and cut on a diagonal) and pairs well with the softer lettuces, fresh spinach, artichokes, olives, pimento, parsley, dill, sweet peppers, tomatoes, strawberries, lobster and even strips of anchovy. This is a salad never to be doused in dressing. The dressing should be as light as a feather, and sprinkled with a gentle hand.

Heart of Palm Dressing

Avocado & Buttermilk Vinaigrette

1 medium firm-ripe avocado (flesh cut into small pieces)

1/3 cup buttermilk

1/8 cup sour cream

3 Tbsp grated sweet onions

2 1/2 Tbsp fresh lime juice

4 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

1 tsp garlic freshly pressed

1 tsp fresh dill

1/2 tsp salt

1/8 tsp course black pepper

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1) Mix all of the ingredients in a blender for about one minute

2) Drizzle and gently toss your salad

3) More if needed

Celebrate Saint Patrick's Day!

Written Wednesday, March 16th, 2011 by Theresa H Hall

The luck of the Irish is a good old-fashioned saying and it is a splendid way to start St. Patrick's Day. A little good luck goes a long way. I am a descendant of Irish ancestors and was raised with the traditional songs. As children we learned how to do (our version of) an Irish Jig. Little children are always so cute when they raise their arms into the air and move their legs and point their toes. It is all in the grand scheme of things, dancing to the tunes being played from bagpipes.

Then there are all of the St. Paddy's Day parades held in the UK and throughout the Unites States. It's a big deal and taking the time to watch one is so much fun, too. There is revelry to be shared by one and all. The spirit of happiness is everywhere. Stout beer is served in pubs, and most all of the Irish taverns, restaurants and pubs are filled to overflowing. Their lively music is played on traditional instruments and band members sing out their tunes in earnest. Many people join in singing and dancing the whole day through.

Traditional Irish dishes are baked and stewed and cooked to commemorate Saint Patrick the patron saint of the Emerald Isle. Ireland is a gorgeous land and her people have a long history of trials and perseverance. It is a very interesting culture and the people of Ireland are warm, cheerful and lovely. There's lots of good reasons to share in March 17th celebrations.

In Boston, New York, State of Georgia, San Francisco, Seattle and Chicago, there is a huge population of Irish people and descendants. In Chicago, they really get into the spirit of things by coloring their canals a bright and vivid green. It's the color of their shamrocks. On St. Patrick's Day, restaurants in most major cities sell more food and drink than on any other day in the year. Lots of Irish coffees, too. Amazing! The belief is that on St. Patrick's Day, everyone is a little bit Irish. This photo was snapped outside a Guinness storehouse in Chicago. So no matter where you're from make sure to wear some green tomorrow. If you visit any Irish pub they will most likely be serving green beer and some foods with a hint of green to them. It's all done in good fun.

One of our very new members, a married Mother of four children, has shared this beautiful Irish recipe. It is a fine example of what could be on your dinner table tomorrow night. She learned how to cook this recipe from her Mother and proudly serves it to her family. She's keeping a family tradition going and so can we all. Below I have included a link to traditional Irish foods and songs. Pick out some more recipes to enjoy tomorrow and sing along while you cook. "When Irish Eyes Are Smiling ... " Have some fun and join in the Cheer. Happy Saint Patrick's Day to You!

Traditional Irish Songs

Traditional Irish Foods

Easy Entertaining

Written Sunday, October 11th, 2009 by TrishB

A few weeks ago Jews around the world celebrated the religion’s holiest day of the year, Yom     Kippur.  During this holiday, celebrants pray in synagogue and fast for 24 hours to atone for sins committed that year. A dairy meal is traditional for “breaking” the fast. As a child, my family always hosted this meal.  It was a time spent with family and friends after the final religious service and completion of the fast.

Since then, I have married and had my own children.  The “break” fast meal has been handed off by  my mother to me and is now my responsibility.   This year we planned to host friends and family, 36  people confirmed the day prior to the holiday.  By “break fast” we picked up another 9 and we were  up to 45 people.

So why did I choose this event for my “half hour meals” blog post?  I can’t say I prepared the whole  meal in half an hour but many of the dishes can be. I have found the key to having successful meals  for large parties is to prepare a number of dishes, any one of which could be a family meal  prepared in 30 minutes or less.

I choose dishes that are easy to prepare, delicious, and can be frozen after preparation. I’ve  learned this lesson the hard way.

I used to spend the 24-48 hours prior to a party cooking with little or no sleep. Preparing for these  larger events over a longer period helps me maintain my sanity and has kept my husband from  divorcing me. Okay, I’m not 100% but I’m definitely better.

THE MENU

Bagels, white fish, tuna salad, smoked salmon, cream cheese and all the  trimmings...
Mushroom crepes
Asparagus crisp
Pineapple Noodle Kugel (pudding)
Creme brulee french toast - I never make enough of this!
Bulka -   a traditional South African pastry made for break fast.  Served warm  with butter they are similar to cinnamon buns but not as sweet.  Forget the  recipe..these are a two day process and certainly not a half hour meal.
Fried Tilapia with tartar sauce

DESSERT

Pecan Puffs
Shortbread cookies
Scones with jam and cream - find it in the bread and baked goods section of Half Hour Meals
Brownie Pops - these are my quick version of those amazing cake pops that  Bakerellas has made famous in the food blogging world)  I probably should have  stuck to her recipe because they didn’t come out like I would have liked but they  looked pretty...not perfectly round like I would have liked, but pretty enough for  the kids to dive in.
Chocolate chip cookies
Poached peaches
Almond tart
Coffee meringue with strawberries and whipped cream

So here are a few pictures from our most recent Yom Kippur “break” fast a some of the easy recipes that you can prepare in advance or last  minute till you learn the hard way...

ASPARAGUS CRISP

2 cans asparagus, drained

1/2 cup mayonnaise (can use low fat)

1 cup cheddar

1/2 tsp sugar

1/2-1 tsp lemon juice

plain potato chips

paprika

Preheat oven to 375 degrees F.

Grease a pyrex.  Place asparagus in a single layer in dish.  Mix mayo, cheddar, sugar and lemon juice (to taste).  Spread over  asparagus.  Sprinkle cheddar over asparagus and mayo mixture.  Sprinkle with paprika.

Bake for 25 minutes.

Mayo mixture can be prepared a day in advance.  Put all ingredients together morning of party and bake before guests arrive.

CREME BRULEE FRENCH TOAST

(the prep time is very fast but you do need to let it sit overnight)

1/2 cup butter

1 cup packed brown sugar

2 tablespoons corn syrup

6 (1 inch thick) slices French bread or 1 Challah bread cut into 1” slices

5 eggs

1 1/2 cups half-and-half cream

1 teaspoon vanilla extract

Spray a 9x13 inch baking dish with Pam.

Melt butter over medium heat.

Add brown sugar and corn syrup, stirring until sugar is dissolved and consistency is smooth.

Pour into baking dish.

Remove crusts from bread. Arrange in the baking dish in a single layer. You can squeeze the pieces in so they fit.

In a bowl, whisk together eggs, half and half,  and vanilla extract.

Pour over the bread.

Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees F.

Remove the dish from the refrigerator, and bring to room temperature.

Bake uncovered 35 to 40 minutes in the preheated oven. The french toast should be puffed and lightly browned.

SWEET PINEAPPLE KUGEL

1 Packet medium egg noodles

3 eggs

1 pint cottage cheese

1 pint sour cream

1 tsp. vanilla

1 scant cup sugar

1 (8oz.) can crushed pineapple, well drained

Frosted flakes (or corn flakes)

Preheat oven to 350 degrees F.

Cook noodles 8-10 minutes.  Drain.  Place in a bowl.  Add butter and stir until melted.  Add remaining ingredients (except for frosted  flakes) one at a time. Stir after each ingredient is added.

Place in a 9 x 12 x 2 inch pyrex, sprayed with Pam.  Cover with crushed frosted flakes.

Bake 1 hour.

Can be prepared a day in advance and baked day of meal.

POACHED PEACHES

4-6 peaches

4 cups of water

2 cups sugar

1 tsp lemon juice

Make an x in each peach.  Pour boiling water over peaches for a few minutes.  Peel skin off peaches.  Bring water and sugar to a boil.  Turn down and simmer in a heavy saucepan. Stir to dissolve sugar.  Add peaches.  Cover and simmer for about 15-20 minutes, making  sure peaches don’t get too soft.  Remove peaches.  Add lemon juice to syrup.  Pour over peaches when cool. Refrigerate at least 3  hours.  Serve cold.

Can be made 3 days in advance.

PECAN PUFFS

1/4 lb. butter

2 tbs. sugar

1 tbs. vanilla

1 cup finely ground pecans or walnuts

1 cup flour

Confectioners sugar

Preheat oven to 300 degrees F.

Cream butter and sugar.  Add vanilla and pecans.  Add flour.  Roll the dough into small balls and place on greased baking sheet.  Place  in freezer for about half hour.

Bake in oven for approx. 40 minutes.  Roll while still warm in confectioners sugar.  When cool, roll again in confectioners sugar.

Can be stored frozen.

& Brownie Pops,  the kid's favorite...
of course

Rosh Hashanah The Jewish New Year

Written Wednesday, September 16th, 2009 by Theresa H Hall

Being born and raised a Catholic, I would sometimes wonder about the customs and traditions Jesus would have observed with His family and friends. Jesus was a Jew and for this reason, if for no other I have always wondered about the age old customs, the special foods and the prayers said before partaking of these meaningful dishes.

When I think of celebratory meals it gives me another way to look at food, another way a family reverently gathers and passes down what is meaningful and important to them. Over the last few days, I have explored many places on the internet in order to see photographs, read up on the proper way to celebrate and to get an intimate glimpse into a world I could easily step into. I embrace the sacredness of religious tradition. I embrace family, goodness and meaningful prayer. This Friday, September 18, 2009, sundown marks the beginning of Rosh Hashanah.

This is what this Jewish Holiday is all about. A celebration shared with family to bring in their new year. I invite you to click on the link to read and see for yourself the beautiful way these people bring in their new year and the involved yet very interesting way everyone comes together. To all of our Jewish readers and cooks, "Happy New Year!"