How we celebrate Easter

Christ is Risen!

We usually celebrate each Easter with red dyed eggs, pascha- a traditional tart made in Eastern Orthodox countries, and sweet bread.

Each year I am trying something new…

This year: the Italian almond paste Easter lamb, the one of Favara, the belgian Craquelin, brioche Easter bunnies…

During the Easter festivities, in Puglia, almond paste takes the shape of lambs, a tradition that derives from Christian religion.

The use of the lamb as a paschal symbol is particularly widespread in the south of Italy. The most famous is that of Favara, in the province of Agrigento, Sicily, with its pistachio paste heart.

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Appetizers and finger-food buffet: cucumber & salmon mousse, rambol, grapes & pistachio truffles, Opera foie gras, porcini & chestnut soup, meatballs with pickled onions sauce, dyed Easter eggs:

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Tomato and mozzarella bites:

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Mini bavarese roquefort on dacquoise, Wiliams pear jam & pine nuts:

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Breadsticks with tuna sauce & prosciutto crudo:

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Artisan cheese platter:

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Focaccia-colomba salata:

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Snails in garlic-herb butter/Escargots à la Bourguignonne:

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Lemony lamb chops:

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Roast rack of lamb with apricot, pistachio and pecan:

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Easter nest bread and challah bread:

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Chocolate twist brioche:

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Craquelin with pearl sugar:

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Brioche Easter bunnies:

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Heavy cream pascha:

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Chocolate pascha:

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And our guest brought cheese pascha:

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Almond paste Easter lamb of Favara:

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Birds’ nest moka & vanilla cakes:

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Manon chocolates:

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Almond cookies:

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Christmas cookies platter

Another Christmas cookies platter:

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From left to righ: Vanilla cookies with chocolate and pistachio, Apricot flowers, Sour cherry cookies, Almond italian cookies-Paste reali, Linz cookies, Rafaello candy balls, Chocolate spritz cookies, Ma’amoul- shortbread pastries filled with dates, Double chocolate biscotti

On right top corner: Dulce de leche sandwich cookies and Lekerlis

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Holiday bread/Tricolor bread/Canape bread

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Biga:

  • 300 g bread flour
  • 15 g fresh yeast
  • 5 g salt
  • 180 g water

Mix the ingredients, knead a dough, then form a ball, cut a cross on top and let to rise until double.

Dough:

  • 300 g flour
  • 120 g milk
  • 15 g olive oil
  • 15 g salt
  • biga
  • 40 g tomato paste
  • 40 g boiled spinach (squeeze out the liquid)
  • saffron

Combine the ingredients, except the last 3. Knead a dough, then divide in 3, add in each part one color: tomato paste, spinach and saffron.

The doughs should be smooth and soft, add more flour if is sticky.

Let rise in warm place until double, at least 60 minutes.

The recipe calls to form 3 logs, overlap them and roll them together to form a log.

In the attached recipe’s picture was a swirl bread and I was more excited to try something else, a canape bread that I saw it at Dana.

So, I used a canape bread mold. It works well also an empty  Pringles’ tube, lined with parchment paper.

1) If you use a canape mold:

Form 3 logs. Portion doughs into 3 ropes, cut 23cm  long and approximately 2 cm thick, lay 2 down on the work table, the third one on top. Grease mold and lay prepared bread dough into mold. Place end caps on mold and lay mold horizontally. Allow the bread dough to rise in a warm place until the mold is almost full about 45 minutes.

(Only fill the tube 1/2 full to allow space for rising the dough.)

Bake 30 minutes at 200°C.

2) Or just roll the logs and braid them, proof and then bake.

3) Roll out each dough in a rectangle, overlap them and and roll them together into a log.

4) If you have more ideas, please let me know.

This is what I baked:

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And what I use them for…. :

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Minnie Party

I prepared this party with an enormous pleasure.

The great pleasure and happiness that I read in my kids’ eyes was a huge reward.

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It could not miss the Minnie cake:

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along with Minnie cupcakes:

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and Minnie pop-cakes:

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We had also Minnie truffles, Minnie brownie:

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Minnie cookies:

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Appetizers and finger-food buffet: crackers with salmon mousse, mini vol au vent with mortadella mousse, cream of roasted red bell pepper soup:

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chevre, grapes and pistachio truffles:

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mini bavarese roquefort et pain d’épice:

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puff pastry gouda salami-rolls:

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salami cones with cream cheese:

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3 cheese muffins:

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Of course it couldn’t miss pizza, the kids love it.

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Was a lot to prepare, but it worth every effort.

Happy birthday sweet Sara!

Coffee anyone? I’d love one…

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