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Posts Tagged ‘easter’

An Egg-celent weekend!

This post isn’t food related, but I promise my next one will be. Here and there I will be inserting crafty posts since art/crafts are another love of mine.

As usual, Nate and I headed down to PA for the long Easter weekend. His family isn’t religious and I’m Jewish, but ever since I was little, my mom dyed Easter eggs with us. To rekindle memories of childhood and combine my love of crafts,  I knew I wanted to dye some eggs this weekend. Neither Nate nor I had done in it probably 15-20 years.

Somewhere amongst my blog reading this year I had come across an awesome technique for dyeing eggs that involves ripping up old silk ties, scarves, or whatever brightly patterned silk fabric you can find at a thrift store. In this case, the uglier the better! Definitely do not use new stuff since you’ll be tearing it into pieces. (I discovered the technique on this site , but I think that this other site’s technique looks even better, and I think I’ll try that one next year).

To perform this awesome egg dyeing method, you first rip the silk fabric into small squares, large enough to cover the egg. You then wrap it in string/dental floss to hold the fabric tightly against the egg. Anywhere fabric isn’t touching the egg will end up white, but having a little white can actually add to the pattern.

Once the egg is wrapped up, you put it in a small square of dye-free cotton fabric (an old tshirt, pillowcase or sheet will work fine) and tie the top with a twisty tie, rubber band, or twine. After all the eggs have been wrapped up, you put them in a big pot and fill with water to cover. Add 1/4 cup of vinegar and bring to a boil. Once the water has come to a boil, continue boiling for 20-30 minutes.

If you’re impatient like me, and want to see the results immediately, you can remove the eggs to a waiting bowl of ice water once they’re done cooking. Otherwise, you can drain them and let them cool.

Unwrap the eggs and behold the magnificence! Being that this was the first time doing this, we discovered that fabrics that are pastel to begin with will not impart much, if any color to the egg. As I said, dark fabrics are best.

There was one fabric that was a solid dark purple which I thought would be plain…but with the parts of fabric that didn’t touch the egg, it ended up a really cool white and purple design.

Finally (and this step is obviously optional), we painted the eggs with a gold glaze that we bought from an egg dyeing kit in the supermarket. You couldn’t really see the gold, but it definitely added a nice sheen. With or without the glaze, the eggs turned out awesome. I can’t wait to repeat it next year and get some really cool fabrics! I hope you’ll give it a try 🙂

sparkly!

before and after adding gold glaze

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Call me crazy, but I love cold weather. The first brisk day in autumn when I get to wear a sweater makes me the happiest girl. Sure, when the temps dip into the teens come winter, I try to avoid being outside for extended periods of time, but something about the frigid air is so refreshing.

But by mid-january, I’m kinda over all the layering. I’m over having to remember to take my scarf, hat, and gloves out the door every day (and freezing my face off on the days when I forget).  So when the weather hit the 50s the other day, I got a little giddy. I guess maybe I like spring more than I’d let on.

With the milder temperature days slowing creeping in, and the holidays approaching, I’ve been trying to come up with a recipe that just screams spring. I knew that in order to encompass this season completely, it had to be bright, fresh, warm, refreshing, light and airy. I wanted something that could be served at any spring holiday meal.

I was going to make something with squash but my mom told me that’s too wintry and suggested carrots. I knew right when she said it that I’d have to make some sort of carrot pudding/souffle.

The orange color is so bright it reminds me of all the beautiful flowers that start popping up at this time of year. I added a touch of orange zest and juice to give it a citrusy and fresh aroma.  The orange/carrot combo is a delicious one.

I wasn’t sure how it would turn out when it was in the oven, but as soon as I took it out I knew it was exactly what I wanted. Fluffy and delicious, it was everything I’d hoped.

I made this recipe with matzo meal instead of flour, and margarine instead of butter to be sure that it could translate well for Passover (not all recipes do), but obviously using flour and butter would work equally well, if not better and could be served for Easter brunch/dinner.


Carrot Orange Pudding Souffle

Recipe by Me

Print this recipe!

serves 6-8

1 3/4 lbs carrots, peeled and chopped
1 Tbsp fresh orange juice
1/2 cup margarine/butter, softened
1/2 cup sugar
zest of 1 orange (about 1 Tbsp)
3 eggs, beaten
1 1/2 tsp baking powder
1/4 tsp salt
2 Tbsp matzo meal/flour
Powdered sugar for garnish

Preheat oven to 350.

Bring a large pot of water to a boil. Add carrots and cook til tender, about 30 min. Drain and transfer to a medium bowl. Mash with a potato masher or fork. Add orange juice and mix. Cool to room temp.

Using an electric mixer, beat margarine/butter til creamy. Beat in sugar and zest til blended. Add eggs and beat til blended and slightly more voluminous. Mixture may look curdled but that’s ok.

Add carrots to egg mixture and blend.

In a small bowl, combine salt, baking powder and matzo meal/flour. Stir completely to blend. Pour into a 2 quart baking dish.

Bake 1 hr 15 min or until top is golden brown. Best served at room temperature or cold. Dust with powdered sugar before serving if desired.

*Note, I double checked and baking powder IS kosher for Passover 🙂

 

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