Ecumenical Easter treats

March 31, 2018

Get your ecumenical Easter treats, right here!

I have wanted for years to fold some traditional Passover dishes into our Easter dinner. This year, I’ve made a start at it.

The above plate of cute things are coconut macaroon bird nests with eggs, and haroseth truffles. Easter-y, Passover-ish, and cute, all up in here on one plate.

The coconut macaroons are, well, coconut macaroons. They needed an additional egg and some more almond flour to make them hold together better as nests; a couple of them had a side blow out. Didn’t hurt the taste, though. The eggs are a combo of Whoppers baby robin eggs, the candy-coated malted milk ones, and Starburst jellybeans, all incited by a stop I made by Walgreens and the fact it was last gasp for Easter candy.

The haroseth is another critter altogether. Haroseth is a very traditional fruit mixture served at Passover; it symbolizes the mortar with which the Israeli slaves worked to build the pyramids in Egypt before their liberation. The most traditional version uses apples, nuts and dates, and a sweet red wine. This, whose recipe is courtesy the NYTimes “Cooking” section, purports to be a Sephardic Jewish version, made from dried fruits common to the Middle East. Although, the bag of apricots I KNOW I had seems to have taken feet and walked away, so I used plums instead. I also subbed walnuts for the pistachios I didn’t have.

And I used orange juice because I didn’t have pomegranate. Word of warning here. Do not get too heavy handed with the juice. This goes from too dry to too wet in a hurry. I got real close to too wet; I’m hoping they’ll dry out on the counter a bit.

Now, I had apples, and nuts, and dates, but I also had a gracious plenty of dried fruit. And I thought, to be honest, of how cute the truffles and the bird nests would look on a plate.

Cute won.

So I have an Easter dessert I hadn’t counted on. Later tonight, I’ll make a fruit salad, and that’ll be a gracious plenty of sweet stuff for Easter.

These can be deviled eggs in about 90 seconds.

Elsewhen in the kitchen today, I have baked the ham, broken it down, and stashed its component parts in the fridge. I have candied the sweet potatoes. I have baked the rolls, half of a batch of bread, the other half scheduled to become kolaches filled with some of the Easter ham and some cheese next week sometime. I have gotten the deviled eggs ready to fill. A tip I learned somewhere — boil your eggs, peel them, cut them open, make your filling. Put your unfilled whites in one zip-lock; put your filling in another one. Stash them in the fridge. When it’s time for dinner, put the whites on a plate, snip a corner off the filling bag, and pipe them full. Sprinkle with paprika, if you’re a paparika person (I am), and there you have it. Easy peasy.

Still to come today, I need to shell the sugar snaps — I love to serve a combo of shelled and unshelled peas — and prep the asparagus (snap the ends, peel the stalks. Also have to stir up the corn casserole, which won’t bake until tomorrow. May stir up some baked beans, so SIL2, who looks with suspicion on green things, will have something else he likes, as right now I think he’s about down to potatoes, corn, ham and rolls.

Tomorrow morning, there’s early service at 7 a.m., followed by breakfast (pancakes, bacon and sausage) at church. Then time to come home and put everything in a low oven to warm before going back for the kids’ egg hunt and 11 a.m. worship. Get home, bake the corn casserole (I wish that warmed up well, but it doesn’t) while I’m cooking the asparagus and peas, and we ought to be eating by 1. Well, 1:30, anyway.

You ‘n y’mama ‘n ’em come on up. There’ll be plenty. And I hope each of you has a joyful Easter, and reach out with both hands and grab all the new life there is to grab!

 

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