Pascha, Easter Sweet Cheese Spread

In 2009 I posted about Festive Easter Breads and Cheese. My cookbooks are full of margin notes, so I thought I would update the recipes a bit.

We enjoy spreading Pascha, the Easter Sweet Cheese Mold on the Paska, just like in one of our favorite children’s books, Rechenka’s Eggs by Patricia Polacco. At first I was a bit confused, as the name for the dessert cheese is Pascha (or Pashka), very close to the Ukrainian name for the bread. And “Pascha” is the Orthodox name for Easter. Once I got the names sorted out, I was convinced I had to try the cheese. I didn’t have an “official” mold, so used the clean clay unglazed flowerpot. Be sure to make ahead (the recipe says 2-3 days. Wednesday or Holy Thursday is probably the latest). I omit the candied fruit and the almonds, as I want a smoother, creamier texture. My husband always requests this so I have been working on improving this every year.

The recipe I use is from A Continual Feast: A Cookbook to Celebrate the Joys of Family and Faith Throughout the Christian Year by Evelyn Vitz. I’ve had the pleasure to meet her and some of her daughters (and even go on retreat with her and her daughter in law this month!). But I digress…

This is an absolutely beautiful and delicious dish; versions are prepared in Poland, Russia, the Ukraine, and Latvia. It is made in a tall mold (or flower pot), then turned out onto a large platter and decorated. Cool and rich, it tastes like a cross between ice cream and cheesecake. It goes wonderfully with other the sweet Easter breads, such as Kulich, or Paska Or Easter Sweet Bread or with various Easter cakes.

There was some discussion of the “farmer cheese” from the previous post. This is a more difficult ingredient to find. My grocery store carries this, the brand is “Friendship”, but you can also try ethnic grocery stores. Some people have had success with Mexican queso fresco. It is NOT an aged hard cheese, but a soft and crumbly, almost like ricotta, or a softer version of feta. It is usually found near the yogurt, cottage cheese and/or sour cream, but not in the cheese section.

If you cannot find farmer’s cheese and need to use large curd cottage cheese or ricotta, rinse the cheese with cold water and drain well in a fine colander. Ricotta might need to just be drained. Then take a fine mesh strainer and press the cheese through to make it finely sieved and ready to mix.

I’ve had trouble over the years having the mixture drain well so it becomes firm. Last year was my most successful year. The flowerpot that works well for me is an 8″ clay flowerpot. But I have found the shorter and wide flowerpot drained better than the tall pot. The picture below shows the two 8″ pots, but the one on the left is the one I use for both the bread Paska and the cheese spread. These are just clay pots made in Italy that I found in my local gardening store. I cleaned well before using.

After covering with cheesecloth, I place a small plate on top, then used a weight (literally, one or two of my husband’s free weights) and then put the pot in a large bowl. Last year the bowl was shaped that the pot was suspended above a few inches, instead of flat on the bottom. This allowed more draining.

For decorating I just keep it simple. And face it — no matter how beautiful the presentation, after one small serving it never looks “pretty” again. But that doesn’t matter, because it is super delicious and everyone will keep coming back for more.

Pascha

1 whole egg
4 egg yolks
2 1/3 cups sugar
1 cup heavy cream
2 pounds farmer cheese (see comments)
1/2 pound sweet butter, at room temperature
1 tablespoon vanilla extract
1 1/2 cups fruit: raisins and/ or dried currants, mixed candied fruit peel (I omit)
1 cup blanched almonds, chopped (I omit)
2 tablespoons freshly grated orange or lemon rind (I use both, enough zest from one orange and 1 lemon)
For decorating:
Candied fruit peel, maraschino cherries, or nuts
Fresh strawberries to place around the base and on top

Beat the egg and the yolks until thick and lemon-colored. Gradually add the sugar, and beat until the mixture is thick and creamy. Pour into a saucepan and add 1/2 cup of the cream.

Heat over medium-low heat, beating constantly, until the mixture begins to thicken. Do not boil. Remove the pan from the heat and continue beating until the mixture has cooled to lukewarm.

(NOTE: I use a wire whisk to beat while heating. I have a gas stove, and using fresh cream from the farmer the mixture is already very thick. On the heat this takes about 10-15 minutes. You know it’s getting thicker when you see the sugar dissolving. At the beginning it’s very grainy. After removing from the heat I either put back in the stand mixer and just beat until cooled to lukewarm, or keep in saucepan and stir with the whisk. I don’t do it constantly, but very regularly, while I’m beating the other ingredients.)

In a mixing bowl, combine the cheese, butter, the other 1/2 cup of cream and the vanilla. Cream until the mixture is smooth. Add the egg mixture, then the fruits, almonds, and orange or lemon rind. Blend thoroughly. (NOTE: At this point the mixture is very soupy.)

Line a flower pot or Pascha mold with 2 thicknesses of cheesecloth. Place the pot over a bowl (to catch liquid), and pour the Pascha mixture into the pot. Put a layer or two of cheesecloth over the top, set a plate on it and something heavy on the plate. (The purpose is to press the extra liquid out of the Pascha and into the bowl below.) (NOTE: After pouring into the mold, I put a plate and then weight it down. I gradually add more weights, my husband’s free weights, after the mixture has chilled longer. Try to place a plate that covers the whole top. There will be oozing over. Do not panic.) Chill overnight or for a day or two.

Remove the top cheesecloth. Unmold the Pascha onto a large platter, and remove the rest of the cheesecloth.

Decorate the Pascha with the candied fruit peel or maraschino cherries or nuts to form the letters XB or CR (Christ is risen) on one side, and on the other side a cross. You may use the Western cross form or the Orthodox cross, or any other cross design that you prefer. In Russia, Pascha is often decorated with an angel and a lily, as well as the cross.

Around the base and on top of the Pascha, place fresh strawberries. Serve chilled.

Yield: 14 to 16 servings

The best part after making these goodies, was arranging the Easter basket for a blessing at our parish by the pastor. I included our Easter eggs, pysanky, ham, wine, butter lamb, paska and pashka. This year I bought a simple Easter basket cloth made by some Catholic ladies in Johnstown, PA, which I can’t wait to use.

A blessing on the Paschal feast, and your celebration!

Paska Ukrainian Easter Bread Updated

In 2009 I posted about Festive Easter Breads and Cheese. My cookbooks are full of margin notes, so I thought I would update the recipes a bit.

For the Ukrainian Easter Bread, Paska, I now use Celebration Breads: Recipes, Tales, and Traditions by Betsy Oppenneer. I highly recommend this cookbook– it is very detailed instructions and diagrams.

I find one of the most difficult aspects of baking cultural recipes is finding the right tools. This is an example — “Paska molds are somewhere between the height of a souffle dish and a 3-pound coffee can.” So this recipe uses either two 3-pound coffee cans or two 8-inch souffle dishes. I have neither on hand, and always forget this until it’s too late. So I’ve made due either with a Pyrex or Corning Ware casserole dish that is 8 inches across, or a wider mouthed (clean) flower pot that is also 8 inches across. (More on the flowerpot down below.)

The details on the recipes are two pages long, but basically you can compare the previous recipe for Paska. Here’s my adapted ingredient list:

Paska, Ukrainian Easter Bread
Ingredients
For the Dough:
1 scant Tablespoon or 1 (1/4 ounce) package of active dry yeast
1/4 cup warm water (about 110 degrees F)
1/2 cup warm milk (about 100 degrees F)
8 large egg yolks, beaten
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup granulated sugar
1 Tablespoon finely grated lemon zest
1 teaspoon orange peel, zested
1 teaspoon vanilla extract
1 teaspoon salt
1 Tablespoon brandy or rum
4 to 5 cups unbleached all-purpose flour
1/2 to 1 cup golden raisins (soaked in brandy or rum)

For the Pan:
Butter
1 cup dried bread crumbs (I skip this and just use butter)

For the Topping:
1 large egg
1 Tablespoon cold water

Using a mixer: Sprinkle the yeast in the water to soften in the mixer bowl. Add the milk, yolks, butter, sugar, zest, vanilla, salt, brandy and 2 cups of the flour. Beat on medium-low for 2 minutes, adding the flour 1/4 cup at a time until the dough pulls away from the sides. Change to the dough hook and and continue kneading on medium low, adding a tablespoon at a time.

Put the dough in an oiled bowl and coat the ball of dough with oil. Cover with a towel and let rise until doubled, about 1 to 1 1/2 hours. (This is one of my frustrations with my kitchen. This always takes longer for me, almost double the amount of time. I’m hoping my “proof” setting in my new oven will change this.) Meanwhile, heavily grease the pans, and if desired sprinkle the sides and bottoms with bread crumbs.

On an oiled surface, turn out the dough and set aside about one-fourth (1/4) of the dough and cover it. Divide the remaining dough and shape each piece into a smooth ball. Place the dough in the prepared molds. Divide the remaining piece of dough into 4 equal pieces and roll each one into a short dough equal to the diameter of the molds. Snip the ends of each rope about 1 inch. Lay 2 ropes at right angles to each other (the shape of a cross) on each loaf and curl the ends outward.
The decorations on top of the loaf are very individual, and can be ornate. These hints from Ukrainian Easter by Mary Ann Woloch Vaughn are extremely helpful. I did a simple cross and made an Alpha and Omega on either side of the cross, reminiscent of the Paschal Candle decorations.

Cover allow a second rise for about 45 minutes. Preheat oven to 375 degrees F. with 10 minutes remaining. Right before baking beat the egg with the cold water and brush over the top of each loaf.

Bake for 25 minutes until the internal temperate of the bread is 190 degrees F. Remove the bread from the pans  immediately let cool on a rack.

Easter Sweet Bread

While preparing my plans for Holy Week, I realized I had taken multiple pictures last year of my Easter Bread and then didn’t post anything!

To accompany our Paska Cheese Mold I made Easter Sweet Bread from Cooking for Christ by Florence Berger. Although published originally in 1949, this recipe is foolproof and delicious!
Easter Sweet Bread

2 cakes yeast
1 tablespoon sugar
1 cup lukewarm water
6 tablespoons butter
1/2 cup sugar
3 egg yolks
1/2 teaspoon salt
1 cup scalded and cooled milk
7 cups sifted flour
Melted butter
Sugar
Raisins
Cinnamon
Nuts
1 beaten egg
Milk
Confectioners’ sugar icing

Dissolve yeast and one tablespoon sugar in water.

Cream butter, one-half cup sugar. Add eggs. Stir in yeast mixture and salt. Alternate milk and flour until the dough is moderately soft.Knead until smooth. Cover and let rise until double in bulk.

Roll out in oblong strip one-fourth inch thick. Brush with melted butter. Sprinkle with sugar, raisins, cinnamon and nuts. Roll up length-wise.

Place in circle on greased cookie sheet. Cut three-fourths inch slices almost through roll with scissors. Turn each slice partly on its side — pointing away from the center. Cover and let the bread rise again until double in bulk.

Brush on beaten egg diluted with milk. Bake in moderate oven (350º) for 30 minutes. While still hot, frost with confectioners’ sugar icing and sprinkle with nuts.

This makes a large amount of dough. Kneading is very therapeutic.

Letting the dough rise has been my difficulty over the years. My kitchen is drafty. But I have a new oven with a “proof” setting. We’ll see if that improves the rise. Usually I have to allow double the usual rising time.

I get sad when I bake breads or other wheat containing foods, because my oldest can’t help without having an allergic reaction. I usually have to mix when he’s in bed, because the airborne flour makes him miserable.

But my youngest son has no allergies, so he’s excited and willing to help. As long as it’s not too messy for him. He doesn’t like sticky hands.

Rolling out the dough. I should have measured, but I think this is around 22″ x 35″

Brush with melted butter. Sprinkle with sugar, cinnamon, raisins and chopped nuts. Roll and pinch closed. Then join in a ring.

Place the ring on greased cookie sheet. Cut three-fourths inch slices almost through roll with scissors. Turn each slice partly on its side — pointing away from the center. Cover and let the bread rise again until double in bulk.

This sounds complicated, but really not that difficult, and it looks beautiful!

Brush on beaten egg diluted with milk. Bake in moderate oven (350º) for 30 minutes. While still hot, frost with confectioners’ sugar icing and sprinkle with nuts. Delicious! the photos don’t do it justice.

Serve warmed or room temperature for Easter breakfast slathered with Paska or sweet butter and Easter hardboiled eggs.

Festive Easter Breads and Cheese: Paska and Pascha

Cross-posted at Catholic Cuisine

See updates and hints for recipes for the Easter bread Paska and cheese Pascha .

Since my family has no dominant ethnic heritage, I love to dig up cookbooks and be inspired by different cultural traditions for feast days. Florence Berger echoes my thoughts:

Being American Catholic, we can choose the best of the cultures of all the nations of the world and make them ours in Christ. We can call the songs, the stories, the dances and the foods of all peoples our own because in our American heritage there is blood and bone and spirit of these different men and women. If America is a melting pot, it can also be a cooking pot from which we women can serve up a Christian culture. (Cooking for Christ, NCRLC, 1949)

My favorite area is through festive breads (although I confess I haven’t been as adventurous since my son was diagnosed with food allergies). My interest in Ukrainian psyanky (and Polish pisanki) made me interested also in the Ukrainian and Polish foods used to celebrate Easter.

One year I made this very simple Paska, Ukrainian Easter Bread, from The Festive Bread Book by Kathy Cutler (1982). It’s festive, but not heavy, and a perfect accompaniment to the sweet Easter cheese mold. This is usually included in the Easter Baskets brought to church for a blessing (also the Roman Ritual). I simply used a Corning Ware 1-1/2 quart round covered French White Casserole without the lid and it worked out fine (use what you have!).

Paska (Ukrainian Easter Bread)

1 egg
1 egg yolk
2 1/2 – 3 1/2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 Tablespoon active dry yeast
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1/4 cup golden raisins (I used more, up to one cup)
1/2 cup milk
4 Tablespoons unsalted butter
melted butter, if desired

Beat egg and egg yolk until fluffy and light. Add 2 cups flour, sugar, salt yeast, lemon peel, orange peel, vanilla and raisins. Mix thoroughly.

Heat milk and butter to hot (120 to 130 degrees F). Add to flour mixture. Mix thoroughly.

Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth — about 10 minutes.

Place in greased bowl, turning to coat top. Cover; let rise in warm place until double — about 1 hour.

Punch down dough. Set aside a little of the dough to be used as decoration on top for the loaf. Shape the rest into a ball.

Place in greased cake pan 3 inches deep and 6 inches across or 1 quart souffle dish. Make cross of remaining piece of dough; place on top of loaf.

Cover; let rise in warm place until double — about 30 minutes.

Bake in a preheated 350 degree oven 45-60 minutes or until done. Cool on wire rack. While still warm, brush with melted butter if desired.

The decorations on top of the loaf are very individual, and can be ornate. These hints from Ukrainian Easter by Mary Ann Woloch Vaughn are extremely helpful. I did a simple cross and made an Alpha and Omega on either side of the cross, reminiscent of the Paschal Candle decorations.

We enjoyed spreading the Easter Cheese Mold on the bread. At first I was a bit confused, as the name for the dessert cheese is Pascha (or Pashka), very close to the Ukrainian name for the bread. And “Pascha” is the Orthodox name for Easter. Once I got the names sorted out, I was convinced I had to try the cheese. I didn’t have an “official” mold, so used the clean clay unglazed flowerpot as per other’s directions. Be sure to make ahead (today or tomorrow). I omitted the candied fruit. My cheese did not mold (it didn’t drain), so I ended up serving from the flowerpot. It was still delicious.

Pascha

This is an absolutely beautiful and delicious dish; versions are prepared in Poland, Russia, the Ukraine, and Latvia. It is made in a tall mold (or flower pot), then turned out onto a large platter and decorated. Cool and rich, it tastes like a cross between ice cream and cheesecake. It goes wonderfully with the sweet Easter breads, such as Kulich, or with the various Easter cakes.

1 whole egg
4 egg yolks
2 1/3 cups sugar
1 cup heavy cream
2 pounds farmer cheese (see comments)
1/2 pound sweet butter, at room temperature
1 tablespoon vanilla extract
1 1/2 cups fruit: raisins and/ or dried currants, mixed candied fruit peel
1 cup blanched almonds, chopped
2 tablespoons freshly grated orange or lemon rind
For decorating:
Candied fruit peel, maraschino cherries, or nuts
Fresh strawberries to place around the base and on top

Beat the egg and the yolks until thick and lemon-colored. Gradually add the sugar, and beat until the mixture is thick and creamy. Pour into a saucepan and add 1/2 cup of the cream.

Heat over medium-low heat, beating constantly, until the mixture begins to thicken. Do not boil. Remove the pan from the heat and continue beating until the mixture has cooled to lukewarm.

In a mixing bowl, combine the cheese, butter, the other 1/2 cup of cream and the vanilla. Cream until the mixture is smooth. Add the egg mixture, then the fruits, almonds, and orange or lemon rind. Blend thoroughly.

Line a flower pot or Pascha mold with 2 thicknesses of cheesecloth. Place the pot over a bowl (to catch liquid), and pour the Pascha mixture into the pot. Put a layer or two of cheesecloth over the top, set a plate on it and something heavy on the plate. (The purpose is to press the extra liquid out of the Pascha and into the bowl below.) Chill overnight or for a day or two.

Remove the top cheesecloth. Unmold the Pascha onto a large platter, and remove the rest of the cheesecloth.

Decorate the Pascha with the candied fruit peel or maraschino cherries or nuts to form the letters XB or CR (Christ is risen) on one side, and on the other side a cross. You may use the Western cross form or the Orthodox cross, or any other cross design that you prefer. In Russia, Pascha is often decorated with an angel and a lily, as well as the cross.

Around the base and on top of the Pascha, place fresh strawberries. Serve chilled.

Yield: 14 to 16 servings
From A Continual Feast by Evelyn Vitz

The best part after making these goodies, was arranging the Easter basket for a blessing at our parish by the pastor. I included our Easter eggs, pysanky, ham, wine, butter lamb, paska and pashka. I loved seeing all elaborate cloths and baskets and beautiful breads and goodies, and it inspired me to do more the next year.

Pictures from easteuropeanfood.about.com and FoodNetwork.com .

Triduum and Easter Plans

I’ve been neglecting my food blog. I visit here often, because I have found it so convenient to print out my recipes, and not have to search around. But I haven’t been very creative in the kitchen, so I haven’t added to the blog.

But for those that are tired of seeing blueberries on the top venue, this post is for you. 😉

I have to mention that I’ve decided blogging is the best thing for me. Why? Because when I write down my plans and/or the events of the feast days, I can remind myself next year what I did. It was nice to see last year’s events, and easy for me to remember what cake recipe I actually did make for the lamb.

I’m keeping meals at basic for the Triduum. After seeing Joanna Bogle on Feasts and Seasons, it made me want Hot Cross Buns, which I may buy from the grocery store. I preferred her recipe which had a flour and water cross, but the whole bun had a sugar glaze. The local ones just have icing crosses, which seem less penitential. But Mrs. Bogle said having the buns on Good Friday, even with their spicy sweetness makes that day special. It’s a special food only eaten on that day (although she did mention some serve the buns on Easter morning, too).

She also mentioned something about being in the kitchen more during holydays, such as Holy Week than the rest of the year. I’ve been feeling guilty that I bake only during these times, that it’s not a good representation of my life, and I worried I was detracting from the feast. But she said just the opposite — spending the extra time making these treats for the holy days marks the time and food as special, unique. She said it more eloquently, but it made me feel more confident to continue.

Tonight I’m serving roast beef and mashed potatoes. We’ll rushing out to get a good seat for the Mass of the Lord’s Supper, but we’ll try to do similar to last year.

We’re spending Easter Sunday at my mother’s. Her meal will be roast beef, mashed potatoes, corn, asparagus, green salad, rolls, and I will bring the Lamb Cake for dessert.

I’m making two cakes, one allergy safe for my son. I can’t praise enough the mixes from The Cravings Place. These are the best egg, dairy, and gluten free mixes ever. Trust me, I can’t make something this good from scratch. We’ve now had the brownies and chocolate cake mix. Yummy, even for those who don’t have to abstain from certain foods.

Easter Monday, part of the Octave of Easter, when each day is Easter Sunday all over again. I’ll be serving up Ham with Spirit Glaze. I love serving ham. It makes me feel frugal, when I can whip up several meals and lunches from one ham. It also is one of my son’s favorite meals.

And now to work….

Spirit Glaze for Ham

Christ is risen, Alleluia! He is risen, indeed, Alleluia!

My mother hosted our Easter family celebration this year. For the main meal, she decided to have roast beef and ham, and I offered to bring the ham and bake it for her. I think I’ve mentioned this before, but many glazes on hams have allergens, particularly wheat. Some hams have injected juices, so it’s important to read labels before buying ham.

I bought one at Costco. I follow the reheating instructions, 325 degrees at 8 minutes per pound, but I do not use the glaze packet, instead I follow the recipe from the old version of Joy of Cooking for Spirit Glaze for Ham. This is really taste, keeps the ham moist, and is my family’s favorite. When serving dinner, the question came “Is this Jenn’s ham? Allright!”

Spirit Glaze for Ham

1/2 to 1 cup dry red wine
1/2 to 1 cup bourbon whiskey (I use Maker’s Mark)
1/2 to 1 cup brown sugar
6 bruised cloves
2 tablespoons grated orange peel

Heat all ingredients in a small saucepan until sugar is melted. Pour over the ham and baste throughout the cooking cycle, about every 15 minutes.

The best thing about ham is that it can do double or triple duty for meals. So this ham was part of our Easter feast on Sunday, then a repeat meal on Easter Monday at home. On Wednesday we had Red Beans and Rice, one of my favorites.

Winging It for the Ascension

From the The Easter Book by Francis X. Weiser, S.J., (Copyright, 1954, by Harcourt, Brace and Company, Inc. ) I found that

[i]t was a widespread custom in many parts of Europe during the Middle Ages to eat a bird on Ascension Day, because Christ “flew” to Heaven. Pigeons, pheasants, partridges, and even crows, graced the dinner tables. In Western Germany bakers and innkeepers gave their customers pieces of pastry made in the shapes of various birds. In England the feast was celebrated with games, dancing, and horse races. In central Europe, Ascension Day is a traditional day of mountain climbing and picnics on hill tops and high places.

So I served chicken for our Ascension Sunday feast. Yes, Sunday. Our diocese is one of the many in the United States where the Ascension feast is observed on Sunday.

For our Ascension Meal, I used a new cookbook I have from the library. I believe I will have to purchase one for my own shelves, as this book is fabulous! Whole Foods Allergy Cookbook: Two Hundred Gourmet and Homestyle Recipes for the Food Allergic Family by Cybele Pascal. All recipes are free of the Top 8 allergens: Tree Nuts, peanuts, shellfish, fish, dairy, wheat, soy, and eggs. And, as the title says, this is a whole foods diet. We strive to eat organic and whole foods whenever possible, so this cookbook falls in line with our family diet.

Our dinner was Greek-style Chicken with Lemon and Oregano, with brown rice, broccoli and Basic Biscuits.

Greek-Style Chicken with Lemon and Oregano

A very simple dish, for any season, serve hot or cold. Very moist, with wonderful gravy to pour over chicken and brown rice. 2 Thumbs up by Hubby. My only change to the recipe was a bit more salt, seasoning the pieces before adding the sauce. So tasty for being so easy to bake!

3-lb. chicken, quartered
1/2 cup olive oil
juice of 2 lemons
3 large garlic cloves, minced
2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
lemon slices

Preheat oven to 350 degrees. Combine all ingredients except chicken and lemon slices. If desired, salt all sides of the chicken. In roasting pan or baking dish place chicken skin side down. Pour sauce mixture over the chicken. Cook chicken for 30 minutes, basting with juices one time. Turn over chicken and cook 30 to 40 minutes more, basting a few times. Check with thermometer to see if chicken is fully cooked. To crisp the skin, place under broiler for 2 minutes. Garnish with lemon slices.

One of the areas I’m trying to expand is bread type foods that ds can eat. Whole Foods Allergy Cookbook has a recipe for Basic Biscuits, suggesting use for sweet or savory occasions, even for Sloppy Joes. I used soy milk instead of rice or oat milk, and Spectrum Shortening, and only a pinch of sugar (granulated, I confess!). The biscuits were pretty good. The next batch I won’t roll as thin and will sift the flour more. These pass the second day test…without heating or butter these still were palatable and not too dry.

It’s a little more difficult getting used to different flours for baked goods having been raised on wheat products. The texture, color, taste, smell are all so different. Oat flour has a faint sweet cinnamon flavor and odor. This recipe was not dry and crumbly.

Using these flours makes me feel like I’m going back in time. People didn’t always use wheat flour, but a variety of flours. The finely ground white flour was only for special occasions. Barley and oats and rye and buckwheat, and many others were used. So I’m getting in touch with my “traditional side.” What’s that saying, “Nothing new under the sun”? I can label this allergy cooking or historical baking. As these didn’t turn out well visually, I’m not providing pictures this time. There are variations, such as Herb Biscuits, Currant Biscuits and Orange Biscuits, also hints for use of leftover dough to create a popover…but I’ll let you check the book yourself out for these tidbits. You won’t be sorry!

Basic Biscuits
1/2 cup barley flour
1 1/2 cups oat flour
4 tsp. baking powder
2 tsp. maple sugar or beet sugar (optional)
1/4 tsp. salt
5 Tbsp. chilled vegetable shortening or coconut oil
3 tsp. Ener-G Egg Replacer mixed with 1/4 cup rice or oat milk
1/2 cup rice or oat milk

Preheat oven to 450 degrees. (Sift) and combine dry ingredients and cut in shortening until texture is like coarse meal. Stir in egg replacer, then add rice/oat milk (or soy milk) small amounts at a time and work into dough.

Flour hands, rolling pin and board or counter before emptying dough out. Mold into a ball with as little handling as possible. If too dry, sprinkle a few drops of milk and work in gently. Roll out until 3/4 inch think and cut with biscuit cutters (2 1/2 inch suggested size). On a lightly greased and floured cookie sheet (or on a Silpat mat) transfer the biscuits and bake about 15 minutes or until golden brown on top.

Makes 8-10 biscuits.

Eggstra Special Treatment

Even though the Easter season is only halfway through, I’m retiring the plastic and wooden Easter eggs. I can’t handle it anymore. Ds likes to test them out as if they are balls. He drops them from heights, throws them across the kitchen to watch them open in two and dumps the baskets or buckets of eggs onto the floor in various places. And I’m not getting complete cooperation in cleaning them up after playing with them. I’m slipping on eggs, trying to teach a lesson, but I’m losing the battle. My house is being overrun with plastic eggs. Back to the Easter box for next year.

So why post about plastic eggs in a food blog? DS is ALLERGIC to real eggs. He can’t eat them without having an anaphylactic reaction and he can’t touch them (or have other people who touch or eat them then touch him) without getting hives. I don’t want to condemn all eggs, even the kinds that can’t harm ds, just because he’s allergic. Now, if he couldn’t be in the same room with the smell or odor of eggs without reacting, I think I would have a stronger stance. So I’m writing about having eggs in a non-allergic fashion.

I love eggs, especially at Eastertime. The new life bursting out of a shell is the perfect symbol of the Resurrection–Jesus coming out the tomb. I love the traditional art of decorating eggs, such as the Ukrainian pysanky eggs. I’ve enjoyed trying my hand at making pysanky, too. Every year we decorate and dye eggs with the extended family. It’s an ongoing tradition. We use Crayons and cover the eggs with Easter symbolism and alleluias and then dye them. The most beautiful egg with Alleluia becomes the special Alleluia Egg for the Easter Egg Hunt on Easter Sunday.

But that was before ds was diagnosed with egg allergies. I’ve had to cut back on our “egg hoopla” for Easter. But he wants a part of the traditions, so this Easter we dealt with eggs head on. Okay, not exactly head on, but some ideas that made it easier to deal with his sensitivity and allergy to eggs.

1) Painting: I couldn’t do pysanky eggs, nor color eggs, so we painted. We painted a wooden cross from the Dollar Store and wooden eggs with colorful paints. I also created a Resurrection Garden scene, with a Sculpey tomb. Ds and I had fun painting that, also, and getting the materials to create the rest of the scene.

2) Plastic eggs in abundance: My one brother-in-law runs the Easter Egg Hunt at my mother’s house. He set aside a part of the yard as my son’s area and hid plastic eggs for him (before he touched the other eggs, too…very thoughtful). Ds searched for eggs while the rest of the hunt went on around him. He felt that he was a part of the activities.

3) White House Easter Egg Roll: We had the privilege of attending this year on Easter Monday. Egg Rolls is an old tradition that harkens back to the stone that rolled back from Christ’s tomb. Although very wet (it rained the whole time we were there), ds really enjoyed the sport of rolling an egg to the finish line with a kitchen spoon. With the long spoon, ds could play without touching the egg. Next year, I want to have an egg roll in our own backyard.

4) Dying eggs: We didn’t color designs with Crayons this year, as touching the eggs can spread the allergens. I strove for minimal handling. So we used food coloring and dyed eggs. We only did a dozen, and dipped straight into the cups. Ds was fine watching and supervising, but no touching. He loved the result and talked about the beautiful colors, but no contact, so no reaction.

Top image courtesy of freeimages.co.uk. Other images, just my apology. Developer messed up my order so I didn’t get a copy on a disk and I’m inept at scanning.

Springtime Feast

Today is the Feast of St. Mark the Evangelist. He wrote the Gospel of Mark, and his symbol is the winged lion. He is the patron saint of Venice, Italy, and his remains can be found there in the Basilica San Marco.

I was reminded from this conversation at 4RealLearning Forums that today marks the first of the four Rogation Days, from the Latin word rogare, meaning “to ask.” These were days of prayer and fasting to offer prayers to the Lord for the needs of all people, especially for the productivity of the earth and for human labor, and to give God public thanks. Part of the rogation ceremony would include a procession, litany of the saints, blessing the crops and seedlings. Rogation Days are no longer obligatory on the universal Roman Catholic Calendar. The local ordinary (bishop) can choose to follow the observance. Observance of rogation days are usually found in more rural areas.

But you can have a ceremony in your own garden. The traditional liturgy includes Psalm 43, Litany of the Saints, Psalm 69, and petition prayers. The Mass readings are from James 5:16-20 and Luke 11:5-14. Flowering branches, flower garlands and many other flowery decorations are traditionally carried in processions and left in the fields. NCRLC sells a short pamphlet on Rogation Days which has a historyand suggestions for services, feasting, processions, blessings, plantings and family celebrations.

With everything so readily available at the supermarket, it’s easy forget our close connection with the seasons and harvests, and the food on our table. I’m behind on my little food garden, so today gives me a reminder to finish my plans and start digging and planting. For ideas on foods to make, see Catholic Culture’s suggestions, including the suggestions for leek and cherry dishes.

I’m going to serve Pasta San Marco, recipe adapted from Cooking With the Saints by Ernst Schuegraf. It’s a light pasta dish, and without the chicken very suitable for vegetarians. I’ll serve this with a fresh green salad and fruit salad made with fresh berries for dessert….all the fresh bounty will remind me to work on the garden so I can reap the harvest later!

Pasta San Marco

San Marco Sauce
3 Tbsp. olive oil
2 lb. chicken meat, skinned, boned, and cubed
1 medium onion, diced
2 large carrots, diced
3 stalks celery, diced
1 Tbsp. garlic, minced
1 cup chicken stock
3 1/2 cups canned plum tomatoes
1 tsp. oregano
1 tsp. rosemary (I omitted)
2 tsp. salt
1/2 tsp. black pepper
cornstarch (optional, for thickening)
Pasta
1 1/2 lb. fettuccine (Tinkyada rice pasta)
1 Tbsp. olive oil
Vegetables
1 medium green pepper, cut in julienne strips
1 medium red pepper, cut in julienne strips
2 cups broccoli florets (approx. 2 broccoli crowns)
1-2 medium zucchini, sliced
1-2 medium yellow squash, sliced
3 Tbsp. olive oil

Preheat large, heavy skillet with tight-fitting lid, or large heavy pot with lid, over moderate high heat and add oil. Add chicken to pan when oil is fragrant and sauté, stirring and turning frequently for 5 minutes until browned on all sides. Add onions, carrots, and celery and sauté until onion becomes translucent. Add garlic and sauté for half a minute. Add chicken stock and loosen ingredients off the bottom of pan. Add final ingredients, stir and put on gentle simmer and cover for about 10 minutes, stirring occasionally. The chicken should be tender, but not soft. Adjust seasoning to taste.

Meanwhile, cook the pasta. When finished, add olive oil and toss to prevent it from sticking.

Prepare the vegetables, julienne strips for the peppers, small florets for the broccoli, 1/4 inch thick slices and halved for the yellow squash and zucchini. Add olive oil to a heavy saucepan and sauté the vegetables until just crisp-tender.

Mix together pasta, sautéed vegetables and sauce in large bowl and serve promptly.

This should feed about 8 people.

Continuing Our Easter Joy!

This is the day the Lord has made, let us rejoice and be glad in it, Alleluia, Alleluia!

This Easter I did minimal cooking. Ds was sick most of Holy Week. I chuckle to think I can write about food, and didn’t do much in the kitchen! Dh bought a wonderful Italian Easter bread, Columba al Moscato made by the Italian company Albertengo. This is the one we ate — delicious! A friend shared a Ukrainian-made sausage for our Easter breakfast, we had some store-bought treats for our Easter baskets, and the only food I made for my mother’s Easter meal was a Pampered Chef Chocolate Indulgence Cake! I even found lamb-shaped butter sold in the grocery store in Altoona, PA, so I didn’t have to mold my own.

But the Easter season lasts for 50 days, until Pentecost. And the first eight days during the Easter season are called the Octave of Easter. During this time the Church considers every day another Easter, with the focus on the newly baptized, celebrating the liturgy of Easter Sunday until the Second Sunday of Easter.
I find it takes an effort d to keep up the joyful spirit and festivity for that long. It’s an uphill struggle, since society views Easter as one day!

I thought one way was to keep making some special Easter meals. So I baked an Easter ham this week. Since Jesus came and established the New Covenant, we no longer have to follow the rules of the Old Covenant, which forbade pork. I found that a “safe ham” for ds can be found at Costco, spiral sliced, with bone. I’m still looking for options that don’t contain sulfites, but so far the ones I’ve tried are extremely salty.

The ham is really easy (you’ll see that’s my constant mantra — simple but tasty), but I can’t use the glaze packet that comes with the ham, as it contains wheat starch. I also don’t like sweet glazes on ham…I’m more of tart and spicy gal. So from the classic cookbook, Joy of Cooking, 1975 edition by Irma S. Rombauer and Marion Rombauer Becker, 1975 edition (it’s not in the newer edition). I’ve adapted this

Spirit Glaze for Ham:

1/2 to 1 cup dry red wine
1/2 to 1 cup bourbon whisky (Maker’s Mark is the family preference)
1 cup brown sugar (I use less, as I don’t like the “sweet” taste)
6 bruised cloves
2 Tbsp. grated orange peel

Combine and simmer on stove until sugar is melted. The directions call for putting on ham before baking, but I only do it in the last half hour, following the package directions of the ham. Continue to baste it every 5-10 minutes.

The alcohol is burned away, so no one gets tipsy, I promise. I’ve also made this without the orange peel and it’s still tasty. It makes the ham moist and cuts on the salty taste. Everyone asks for the recipe for the glaze!

Ham has been our friend, especially when ds first got diagnosed with the food allergies. I was still nursing, and so also had to follow the allergen free diet. Needing quick-fix higher protein breakfasts was difficult, so having the leftover ham made it easier on me. We use this ham and recipe to cook for other holiday dinners at extended family’s homes, so we all could eat together. The leftover ham allows sandwiches for dh for work, and quick lunches for ds. I liked to bake a ham if we had to go on trips. It helped to have some ready-made food for ds. I know it’s not the ideal or healthiest meat out there…but when on the road with limited choices, it’s a lifesaver.

I always use the leftover ham bone for another meal. But that’s another post.