KIDS BAKE EASTER: A Very Berry Ricotta Coffeecake

KIDS BAKE recipes–easy for kids to make with help but great for adults without extensive baking experience.

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I’m not a big cake baker and certainly not much of a cake eater, but lately I find myself working on cakes. There are probably a few reasons but one is the number of impressive cakes posted on Dorie Greenspan’s engaging and active facebook group, BAKE AND TELL. Some of these folks bake their kids’ favorite chocolate birthday cake (more my speed) and others create pastry visions (think marzipan) unseen at many professional bakeries. Yikes. But it’s all fun and there’s lots of learning and togetherness– the internet at its best. Another thing going through my mind has been finding a cake my good friend Tony can eat and still stay on his healthy regime, which means no white flour, no dairy, and not much sugar. (I’m nearly there on that one; a pan of cake with his name on it is in the freezer for the next time we play Pinochle. We’ll see what he thinks.) This last Sunday, I woke early to drink coffee and exercise (I know–me?!) and saw a few cartons of sorta sad-lookin’ berries (Poor babies.) in the fridge when I got the milk. There was also a container of ricotta — couldn’t even remember what I’d needed that for, but it passed the sniff test. What could I make with berries and ricotta? Well, folks, that’s what Google’s for, isn’t it? Up came Ina Garten’s “Blueberry Ricotta Breakfast Cake.” Luckily I have the book it’s in (Go-To Dinners) and read it through twice thinking about how Alyce would make and bake this cake. And here’s what happened; I changed it as I went along…

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Boiled Eggs on English Muffins with Asparagus and Cheese Sauce

This is a copy of a blog post (April, 2012) from my now finished blog, dinnerplace.blogspot.com. Such a fun little Easter or post-Easter breakfast made for many years in my kitchen, I thought it deserved its own spot here on More Time. I've updated only the recipe to make it printable.

One of my favorite spring breakfasts is so terribly simple, that it appears I’ve never blogged it.  I see the photos on my Pinterest board and on fb, but when I checked the blogs–no eggs on muffins!  So here it is:  a meal perfect for Easter when you have lots of boiled eggs to use up, but also perfect any other time or for any meal, come to think of it.   If you have a plethora of eggs, as does my friend Cathy (we’re trading my granola for her backyard eggs this week), this is a fine use for them.  My own kids had this every Easter for years.  Well, I served it anyway.  Whether or not they ate it is beside the point!

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FRIDAY FISH: Pan-Seared Halibut with Tomato-Sweet Pepper Salsa

Shown here with Red Onion-Oregano Potatoes and Cheesy Green beans.

For Hot Cross Buns and Easter brunch ideas, scroll down to bottom under LIFE GOES ON.

No matter what kind of fish or seafood you’re cooking, there are two basic secrets to its success. #1 Don’t overcook it. #2 You need a great sauce. I mean, think about it. Even everyday sorts of fish or seafood like fried shrimp or fish and chips come with a sauce you just have to have: cocktail sauce for the shrimp and tartar sauce for the fish. Right? This is also true of fish cooked by chefs in upscale restaurants, though the sauces may (or may not) be a tish more sophisticated. Sometimes butter and/or lemon are all that’s called for, as in Sole Meunière, which is not much more than thin and floured sole fillets cooked in–yes– butter and lemon, then sprinkled with, what else? Parsley. Simple is as simple does. And the dish has been top drawer famous forever! No matter the fish, it is often the sauce that counts.

That’s especially true in my quick Friday Fish for this week, Pan-Seared Halibut with Tomato-Sweet Pepper Salsa. Everyone knows pico de gallo and other sorts of Mexican salsas often made with cilantro and jalapeños, but a fresh tomato salsa (salsa only means “sauce”) without those two ingredients and with sweet peppers, tiny ripe tomatoes, parsley, green onions, and lemon, orange, or lime is something different. That difference is smile-worthy because instead of being overwhelmed by large-scale flavors, this mild fillet is enhanced and freshly seasoned by what is almost a baby salad garnish — which takes the dish over the top to my tastebuds.

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Easter Monday — The Leftovers.

Add a little chopped boiled egg on top for garnish so everyone knows what this is — or even paprika a la grandma.

DEVILED EGG DIP–Leftover boiled eggs are whirred up with typical deviled egg ingredients for a yummy, addictive dip! Lovely for those attempting to make deviled eggs, but have found the eggs are not happy being peeled. Also perfect for those just too lazy to make deviled eggs or who can’t find their deviled egg platter. Same great taste/less hassle.

Yesterday was a long day. While Easter is always Easter, it can be many other things as well. Stuff on opposite ends of the teeter-totter. There are worship services; there are egg hunts. Kids eat chocolate bunnies; adults feast on deviled eggs. Tulips adorn tables; lilies are carried to hurting friends. Children are born; others folks cross the river, as my nephew’s wife did in the early part of the day. Some are buried, as was my mom in the Easter of ’85.


I think the thing about Easter holidays in particular is you don’t know what the weather’s going to be like.
Read more at https://www.brainyquote.com/topics/easter-quotes_2

Kate Garraway

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BAKE A HAM FOR SUPER BOWL SUNDAY

Super Bowl LV week has arrived in all its glory and, despite the American national religion of watching football not being one of my favorite ways to worship, I’m thinking this year might be different. During the nearly year of Covid-Life, we’ve missed a lot of our regular activities and that’s hurt; we’re shell-shocked across the board. But Super Bowl, the game’s yearly high holiday, will be mostly like it always has been. Not much has changed, hmmm? We’ll be at home gathered around the altar of the BIG TV. Cases of communion beer will be bought and stored in a cold garage; chili or pulled pork could be bubbling in the slow cooker to feed all who come; and tall bags of chips with deep vats of dips might triumphantly work to knock last month’s healthy New Year’s resolutions right into the gutter. There will, as always, be Monday morning hangovers for the Monday morning quarterbacks and, hard as it is to imagine, we’ll then soon be on to March Madness. But in the meantime, it’s life as usual and thank goodness! Even for the unenthused like me, it’s time to get ready for the game, prepare for the halftime show, and plan SUPER BOWL FOOD— everything from endless apps to favorite mains and football-shaped desserts! This year, I might even have a little bit different plan for that meal:

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Mesa Apple Tart and Other Miracles

While our world feels like a fearful, indescribable mess — and it is, dear friends — I can handle it better if I’m baking. Especially for a holiday and, like it or not, Easter’s coming. Think renewed life, rebirth, clean beginnings — positive thoughts for anyone of any faith or none. We need this now, even if only two are gathered. A holiday for a duet is a tender occasion and while there’ll be a gorgeous lamb chop a piece and not our huge traditional Italian roasted leg of lamb for a crowd, we’ll also have dessert to remember this spring by.

One of my Easter tables.

I’m looking at Susan Hermann Loomis’ recipe for lamb chops. You might, too. (Do you know Susan’s work? She’s one of my very favorite cooking teacher/writers.) I squirreled away the chops weeks ago, but there’s still time for you to get some. Or something else you fancy more.

Need more Easter or Good Friday ideas? Just type “Easter” into the search window. You can also type “brunch,” “eggs,” “lamb,” “Friday Fish,”etc.

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Asparagus for Lunch, Asparagus for Dinner…

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I’m about to grab Dave, shove him on a plane, rent a car, and head for northern Michigan to watch spring arrive, drink wine with friends, hunt morels, and just sit around watching my favorite lake in the whole wide world. If it’s warm enough, we’ll spend a little time in a canoe or kayak.

While we’re gone, it’s asparagus time. I wondered if you might not like a roundup of the best of the blog asparagus posts so that you have something good and fun to cook for a couple of weeks. Scroll through and see what you like.  Enjoy spring cooking, get out the grill, and be well….  Catch you later when May flowers are blooming.

             Swordfish with Ginger-Asparagus Rice and Mango Salsa Continue reading

Spring Lamb Stew

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Here in Colorado, our biggest claim to food fame may be western slope peaches. Oh, August…2d209-food-peach-afm

Unless, that is, you’re crazy about lamb like I am. You might remember I once ordered Colorado lamb in London and was very glad to get it.  I really did do bangers and mash the rest of the time.  (Read about American lamb here.)

I adore Colorado lamb (and love eating locally!), but it’s not always readily available or reasonably priced, so….

Once in a while, I just do the expedient, less expensive thing and buy a big boneless leg of lamb at Costco with the rest of the crowd.  Why not?  Continue reading

Cream of Pea Soup with Mint, Scallions, and Sharp Cheddar or Easter Leftovers

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Note:  an Instant Pot version of this soup was posted in April of 2018.  The printable recipe on this post includes instructions for both the stove top and Instant Pot versions.

It is a joy and at times a true puzzle to figure out how to use up leftovers, but a good cook lets nothing go to waste.   Or, as Winston Churchill said,

Never let a good crisis go to waste.

And it is at times a “crisis’ in the fridge:  2 boiled eggs, two pieces of bacon, a quart of milk nearly gone bad, a bowl of boiled potatoes, and one piece of sad stale baguette are in your direct view every time you open the door.  Why isn’t there a lovely fillet of salmon, a great bottle of Chardonnay, and deeply-green spinach just out of the neighbor’s garden? Instead of a fresh fish meal, you make a quick potato soup topped with toasted breadcrumbs and then chop together a little egg salad for crackers as a side. And often you’re happier than if you’d cooked from scratch. (Aside: In Seattle, you’re fined $25 if food is found in your garbage.  You must use and eat or compost.)

below:  dogs all dressed up for Easter

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Tuesday morning’s “crisis” (OH DEAR) was a bit of cold Asparagus Vinaigrette with Chopped Eggs I had taken to friends for an Easter Eve supper.  Holiday leftover crises are somewhat worse than the traditional what’s-in-that-tupperware? problem.  Well,  I just heated a small plateful in a skillet and cooked two eggs on top for my breakfast:

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Snow Cap Bean and Ham Soup — Bye-Bye Easter Ham Bone

IMG_5604If you’ve read More Time at the Table for long –and we’re just about to celebrate our fifth birthday — you’ll know I adore beans and particularly love bean soup.  I feel overwhelmingly rich when there’s a ham bone in the refrigerator just waiting for me to throw it in the pot one morning.  While I’ve made bean soup for many years, it rarely comes out exactly the same as it did the time before and while I’m not always sure why that is, I’m happy for it.  Of course the taste is dependent upon which dried bean you use and there’s the rare occasion I’ve used a few different cans of beans when there was no time for the long indulgent soup pot.  Or it might taste differently because of the seasonings or the type or amount of ham.  In this case, I pulled out the Easter ham bone (originally a 7-pound ham that now had been nearly, but not quite, picked clean for sandwiches) and looked in the pantry for a bean just a bit different the typical white, navy, black, split pea, black-eyed pea (actually a legume), etc.

Last time I was at Williams-Sonoma, they had, as they often do, a basket of marked down food products.  I’m willing to pay their price for several items I can’t get elsewhere and that are worth it.  Great vanilla extract, for instance. California olive oil.  But there are other items I’ll spring for only when they’ve made it to the mark down rack.  This is where I’ll buy really expensive Italian or Spanish olive oil that I wouldn’t pay the original $50.00 for.  I’ll pick up unusual cocoa or coffee at half-price.  And this is where I bought Snow Cap Beans, which are heirlooms, for $5.99 (15 ounces) instead of $11.95. Continue reading