So we are assuming that you are being inundated with recipes for Easter Brunch, but this idea for a “golden” hard boiled egg had to be shared. Eggs, dyed in springy pastels or not, are a great source of protein. My little people don’t like the yolk (aka – the pit) so by performing this magic trick, I am able to get them to eat the whole egg which makes everyone happy. I like to be happy. Click here for a short video and enjoy!
(submitted by Stephanie Blackford)
Our Epicurean Street Cuisine is the bomb when it comes to food trucks; it is a sad soul who misses out on our signature Sweet Potato Fries. And we can’t even begin to explain the delectable deliciousness of an Epicurean wood-fired pizza. There simply are no words.
So when we glanced at today’s paper and saw the winning design for the 6th Annual Denver Post Peeps diorama contest, we were thrilled. Long live the food truck! And all hail the Peeps!
Passover is in full swing, and while we don’t believe in ever having to drum up an excuse for dessert, blaming a sinful overindulgence on a sacred tradition makes us feel so much better.
There is a lot to love about meringues. Not only are the delicate and delicious, they also require very few ingredients. Amen!
We will give you a few tips before you embark on these little treats. We suggest very fine, very white sugar. Forget the all natural for now. It will break your heart. And your meringues. Also, patience is a virtue. It’s even mentioned in the Bible. I’m pretty sure. Anyway, be forewarned – meringues need to stay in a closed oven for several hours, so consider making these in the evening and leaving them alone overnight.
Ok – so here is a recipe we love. This recipe is adapted from a favorite blog – Gluten Is My B*&^ .
Prep time: 15 minutes | Cook time: 6 hours | Makes: approximately 18 meringues
- 2 egg whites
- 2/3 cup super fine sugar
- 1 teaspoon vanilla
- Pinch of salt
- Preheat oven to 350 degrees
- Cover a cookie sheet with foil and set aside
- Whip egg whites, by hand, until foamy
- Slowly add sugar and beat until stiff peaks form
- Add vanilla and salt
- Using a small spoon, drop mixture onto the foil covered cookie sheet
- Place in oven, close the door, and turn the oven off (yes, it’s true)
- Allow to sit in oven without opening the door for at least six hours or overnight
- Pray for success
I like ham as much as the next girl. In fact, my great-great-grandparents launched Babor’s Celebrated Sausage in St. Louis, MO in 1880 and the business was a mainstay for exactly one hundred delicious years. I have to say, the Babors had the marketing thing DOWN – beautiful foods in the cases, beautiful people behind the counters. It’s not rocket science, you know? So it is with a heavy heart that I recommend a meatless Easter Brunch. I know, I know – but my beloved grandfather, the delectable and divine Norm Babor, would understand. I was his favorite. I was. He told me. Pinky swear.
So, this year, breaking tradition, I am recommending another family recipe. Larry DiPasquale’s daughter, Christina, learned how to make Sicilian Doughnuts on a trip to Italy and wow are we happy she was a good student. We suggest a fresh fruit salad, mimosas, and Christina’s Sicilian Doughnuts for your Easter brunch. Oh – and lots and lots of coffee – secretly digging for jelly beans after the kids go to bed takes a lot out of you. Or so I’ve heard.
Christina’s Sicilian Doughnuts
– 6 eggs
– 1/2 cup sugar
– 1 1/2 lbs ricotta cheese
– 2 cups + 2 tbsp flour
– 4 tsp baking powder
– 1 tsp vanilla
– 1 qt corn oil (for frying)
– 1 cup sugar
– 1 tbsp cinnamon
– Beat eggs in a mixer with sugar until they turn pale yellow
– Add ricotta, followed by the flour, baking soda, and vanilla. Incorporate well
– Heat 2-3 inches of oil in a heavy pan
– Bring oil to 375 degrees
– Fill a teaspoon with dough, hold spoon in one hand while gently sliding dough into the oil using another spoon (if the oil is hot enough, the doughnuts will cook and turn over without any help – if not, turn with a large spoon and brown on both sides)
– Continue adding dough as space allows and fry until golden brown
– Drain on paper towels, combine cinnamon and sugar, and sprinkle warm doughnuts with the mix
Communications & Community Outreach Director, Epicurean Culinary Group
They say imitation is the best form of flattery, right? I don’t know who they are, but I bet they know the same everyone who got to wear eyeliner in 5th grade. The same entire population who was allowed out past 11PM. At least in the summer.
Anyway, we will be the first to admit that we copied this adorable idea from Pinterest, one of our favorite addictions (we call it research around Epicurean because it makes it sound like we are hard at work).
Based on the feedback from Pinterest users, these Bunny Bun Buns (that’s what we’re calling them) may not turn out exactly like the ones in the picture. In fact, we are guessing the picture may have been photoshopped; not as much as Kim Kardashian, but way more than Nick Nolte.
We are sharing this idea a bit prior to the Easter holiday so you have time for a practice round. The woman who originally came up with this idea made these out of cookie dough and gives some visual instruction that seems helpful. The rest of her recipe is in a different language. No, we are not kidding. So for those of you who struggle with baking even when the recipe is in English, we suggest frozen Rhodes dinner rolls, small scissors, toothpicks, and a whole lot of faith. After all, that’s what Easter is all about. That and jelly beans. And those cute little Peeps. And – oh – don’t you love those Cadbury Eggs? And how about the chocolate bunny? The SOLID ones, not those dinky hollow things from the drugstore. And what about….okay, okay – we’re done now. Happy Easter!