Mar 29 2010
Traditional Easter and Passover Recipes
In the PA Dutch Tradition, add some fun color to your Easter table with this recipe for Red Beet Eggs:
8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
This recipe for Coconut Easter Eggs makes a great take-home treat for guests and coworkers:
3/4 cup Mashed potatoes; unsalted
2 cups Flaked coconut; fresh or dried
1/2 teasoon Salt
1 teaspoon Vanilla extract
3 1/2 cups Confectioner’s sugar
8 ounces Semisweet chocolate
1 tablespoon Vegetable oil
In mixing bowl, mix potato, coconut, salt and vanilla. Gradually mix in sugar. Cover; refrigerate overnight. Shape into 1/2 tablespoon-sized eggs. Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden. Makes about 60.
If you’re celebrating Passover or just looking for something different, here’s a recipe for a twist on the traditional Haroset:
2 Granny Smith apples
Juice of 1/2 lemon
1/2 cup fresh mango, peeled and diced
1/2 cup chopped toasted pecans
1/2 teaspoon cinnamon
1 tablespoon honey
1 tablespoon Port or sweet wine
Peel, core, and dice the apples and sprinkle with the lemon juice. Place all the ingredients in a food processor. Pulse once or twice just to break up. Let sit for the flavors to meld.
