Ostara Recipes

March 15, 2006

Ostara Recipes

Egg-Lemon Drop Soup (Avgolemono Soup)Queen's Biscuits (Biscotti di Regina)Pashka (Russian Easter Cakes)Egg NogHoney Fry BreadHot Cross Buns with Lemon FrostingHoney and Orange Tea Loaf (Scottish)Ardshane House Irish StewRoast Leg of LambLemonadeRosemary PotatoesMixed Greens with Raspberry Vinaigrette

Egg-Lemon Soup (Avgolemono Soup)

12 cups chicken broth1 cup long chicken ricesalt to taste4 medium eggs, at room temperature2 Tbsp. cold water1 1/2 lemons, juiced

Make your favorite chicken soup. Strain broth. Bring to boiling point, stir in rice. Cover and simmer over moderate heat until tender. Salt to taste. Cool soup slightly and blend with the sauce ingredients listed above. Separate the eggs. Beat egg white until stiff. Blend in egg yolks which have been lightly beaten. Then add water and lemon juice, beating until thick. With ladle, add a small amount of hot broth to egg mixture, blending quickly. Pour this into soup and stir well. Serve at once.

Queen's Biscuits (Biscotti Di Regina)

4 cups flour, sifted1 cup sugar1 Tbsp baking powder1/4 tsp. salt1 cup shortening2 eggs, slightly beaten1/2 cup milk1/4 lb. sesame seeds

Lightly grease 2 cookie sheets. Sift together in a bowl the flour, sugar, baking powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas. Add shortening and stir in eggs and milk. Make a soft dough. Mix thoroughly together. Break dough into small pieces and roll each piece between palms of hands to form rolls about 1 1/2" in length. Flatten rolls slightly, and roll in sesame seeds. Place on cookie sheets about 3" apart. Bake at 375° for 12-15 minutes or until cookies are lightly browned. Makes 6 dozen cookies.

Pashka (Russian Easter Cakes)

3 lbs. cottage cheese1/2 lb. unsalted butter, softened2 1/2 oz. chopped candied fruits and rinds1/2 tsp. vanilla extract3/8 pint heavy cream4 egg yolks7 oz. caster sugar2 1/4 oz. blanched almonds, finely chopped2 oz. whole almonds, toasted2 oz. candied fruits and rinds

Drain the cottage cheese in a colander with a plate on top for 2-3 hours. Meanwhile, place the candied fruits and rinds in a small bowl with the vanilla extract. Mix together well and allow to rest for 1 hour. Put cottage cheese in blender to whip, then place in a large bowl. Beat softened butter into cheese. Heat cream in saucepan until small bubbles form around the edges of the pan (DO NOT BOIL!) Set aside. Beat eggs and sugar together in another bowl with a whisk until they are thick and lemon colored. Slowly add the hot cream to the egg mixture, whisking constantly, then place mixture back in pan. Cook over very low heat, until mixture becomes the consistency of custard. Do Not Allow Mixture to Boil! Remove from heat. Stir in candied fruits and set the pan in a large bowl of ice covered with water. Stir the custard constantly with a metal spoon until completely cool, then mix gently into the cheese mixture. Stir in the chopped almonds.

Russians have a special mold for this cake, but you can use a bowl or a 3 pint clay flower pot. Line mold with a double thickness of cheesecloth, leaving 2 inches hanging on the outside. Pour the batter into the mold and fold the edges of the cheesecloth lightly over the top. Set a weight on top of the cheesecake, and chill in the refrigerator for at least 8 hours. Unwrap the cheesecloth from the top and invert mold onto a plate. The Pashka will slide out easily. Gently peel off remaining cheesecloth and decorate cake with candied fruits and whole almonds.

Egg Nog

1 Tbsp. sugarshaved ice (1/2 glass)1 medium eggwhiskey or rum1/2 cup milknutmeg

Measure one whole wineglass of whiskey or rum, add other ingredients (use whole milk), shake thoroughly and strain. Grate a little nutmeg on top and serve.

Honey Fry Bread

1 cup all-purpose flour1/2 cup whole-wheat flour1/4 tsp. salt1/2 tsp. baking powder1 Tbsp. sugar1/2 cup honey2 cups vegetable oil, for frying

Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on a lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into squares, strips or circles. Deep fry in very hot oil until golden brown. Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately. Sprinkle with a little cinnamon if desired.

*Variation of the Southwest US fry bread recipe.

Hot Cross Buns with Lemon Frosting

1 pkg. active dry yeast1/4 cup warm water (about 110°)1 cup warm milk (about 110°)2 Tbsp. butter or margarine1/3 cup sugar3/4 Tbsp. each salt and ground cinnamon1/4 Tbsp. each ground cloves and nutmeg2 eggs3/4 cup currants1/4 cup finely diced candied orange peel or citron4 1/2 cups all purpose flour, unsifted

1 egg yolk beaten with 1 Tbsp. water

Preheat oven to 400°. In a bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, salt, cinnamon, cloves and nutmeg. Beat in eggs. Add currants, orange peel and enough of the flour (about 4 cups) to make a soft ball. Turn dough out onto floured board; knead until smooth and satiny (10-20 minutes), adding flour as needed to prevent sticking. Turn dough over in greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).

Punch dough down and divide into 36 equal pieces; shape each into a smooth ball. Place balls about 2 inches apart on lightly greased baking sheets. Brush each gently with egg yolk mixture. Cover lightly and let rise in a warm place until doubled in size (about 35 minutes).

Bake in a 400° for about 10 minutes or until lightly browned. Cool on a rack for about 5 minutes; then with a spoon or the tip of a knife, drizzle frosting over top of each bun to make a small "X". Makes 3 dozen.

Lemon Frosting:Combine:1 cup sifted powdered sugar2 Tbsp. fresh lemon juice1 Tbsp. water

Stir together until smooth.

Honey and Orange Tea Loaf (Scottish)

6 oz. self rising flour6 oz. honey1 oz. margarine1 large egg1 tsp. baking powder6 Tbsp. milk1 large orange, with rind grated off

Preheat oven to 350°. Grease and line a 2 lb. loaf tin. Cream the margarine and honey together in a bowl, mixing thoroughly. Add the egg and beat vigorously. Sieve the flour, salt and baking powder and add alternately with the milk, to the creamed mixture. Sprinkle in orange rind and mix well. Spoon the mixture into the tin. Bake for 45 minutes. Remove from the oven, glaze with honey and return to the oven for a further 10 minutes. Remove from the tin and cool on a wire rack. Serve sliced and buttered.

Ardshane House Irish Stew

4 lbs. middle neck of lamb, cut into 1" cubes4 lbs. potatoes, peeled and cubed10 small onions, quartered2 oz. pearl barley2 pints stocksalt and pepper to taste

This is the basic recipe. You can add sliced carrots and leeks to make it go further and about 5-6 tsp. Worcestershire sauce or could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other things I find in the refrigerator. If you put in a few lamb bones and simmer these together for a few hours, you'll have a rich stock, strain well before using. You'll need to start with about 5 pints of liquid. Put everything into a large kettle, bring to a boil, and then simmer for about 2 hours. Add more liquid if necessary. Salt and pepper to taste.

Roast Leg of Lamb

5 lb. leg of lamb2 cloves garlic, sliced1/3 cup olive oil1 tsp. salt, coarse or Kosher1/2 tsp. black pepper, freshly ground1 tsp. rosemary1/2 tsp. thyme

Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rubs herb mix all over lamb. Allow to sit at room temperature for 20 minutes. Preheat oven to 450°. Roast lamb for 15 minutes at 450°, then turn down to 350°. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving. Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally.

Lemonade

2 Tbsp. fresh lemon juice1 1/2 Tbsp. sugar syrup **1 cup water

Put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Garnish with lemon slices.

** To make sugar syrup, bring equal parts sugar and water to a boil, stir until sugar dissolves, and remove from heat. Cool before using. Store unused syrup in a covered container in the refrigerator.

Rosemary Potatoes

1 1/2 lbs. small new potatoes2 Tbsp. olive oil1/2 tsp. salt2 cloves garlic, minced1 1/2 Tbsp. fresh rosemary, chopped

Cover new potatoes with water and bring to a simmer. Cook 5 minutes. Drain and toss potatoes in pan over heat until outside of potatoes are dry. Add olive oil, salt, garlic and fresh rosemary. Place potatoes in a pan, in one layer, and bake in a 350° oven until crispy and browned, about `5-20 minutes. Serve with roasted and grilled meats or poultry.

Mixed Greens with Raspberry Vinaigrette

3 Tbsp. Raspberry vinegar1 Tbsp. Dijon mustard1 tsp. garlic, minced1/3 cup olive oil8 cups mixed baby greens

Combine first 3 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Toss with enough dressing to coat and serve.

http://www.angelfire.com/wa2/Ravenna/recipes4.htm

“If you are discouraged it is a sign of pride, because it shows you trust in your own powers. Never bother about other people's opinions. Be humble and you will never be disturbed. Remember St. Aloysius, who said he would continue to play billiards even if he knew he was going to die. Do you play well? Sleep well? Eat well? These are duties. Nothing is small for God.”

~ Mother Theresa20th century humanitarian

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