Goldenrod – A Recipe for Hard Cooked Eggs
If you are looking for a recipe using hard-cooked eggs, you might want to make some Goldenrod. It is a simple dish, but very pretty and quite tasty.
You make a white sauce, then add chopped up egg whites. Season with salt and pepper. When ready to serve, pour the hot egg white mixture over toast and then put the egg yolks in a small strainer or sieve and press them through the strainer over the egg whites.
The yolks turn into a powder and the end result looks quite pretty. I like goldenrod served over English muffins, but you can serve it over toasted bread, biscuits or bagels.
This is a very sentimental dish for me. In my family, it was a tradition every year, after Easter. Goldenrod was a way of using up some of the eggs we had decorated. My Busha, (Polish grandmother) made it, as did my mother. I remember them both when I make goldenrod.
Goldenrod
4-6 hard cooked eggs
2 T. flour
2 T. butter
1-1 1/2 c. milk
salt and pepper to taste
2-4 slices bread, toasted
Peel eggs and separate whites from yolks. Chop egg whites and set aside. In saucepan cook flour and butter together until smooth. Stir in milk and cook until thickened and bubbly. Be careful not to burn the sauce. Season to taste and add reserved egg whites, heating through. Arrange toast on serving dishes and cover with the sauce. Place reserves egg yolks in a fine sieve and press through over sauce, dusting as evenly as possible. Serves 2-4.
Sunny Spring Salad
Today’s recipe is a tasty vegetarian salad that is as satisfying as it is pretty. The color is bright, just perfect for a rainy day. If it doesn’t feel like Spring outside, it can feel like Spring inside.
When I say split peas, what comes to mind? Split pea soup? GREEN split pea soup? Years ago my dear friend, Dale Gallis, turned me on to yellow split peas. I started making soup from them, but also use them in salads.
The yellow split peas are combined with carrots, sweet onion, sweet peppers and fresh herbs, then tossed with a simple combination of apple cider vinegar and olive oil. You can serve it right away, or let the flavors blend in the fridge for a bit. I served my salad over a mix of Spring greens.
Yellow (or green) split peas cook to al dente in about 20 minutes, so they are a quick option, too. Much shorter cooking times than other legumes.
Sunny Spring Salad
1- 1 1/2 c. raw yellow split peas
salt
1 carrot, peeled and shredded
1/2 c. chopped sweet onion
1/2 c. chopped sweet pepper
1/2 c. chopped parsley
1/2 c. snipped chives
1/4 c. olive oil
1/4 c. cider vinegar
salt and pepper to taste
6 c. mixed Spring greens
Rinse peas and place in a saucepan. Cover with water and add a little salt. Bring to a boil and simmer until peas are tender, about 20 minutes. Drain and rinse under cold water. Combine peas with carrots, peppers and onion and toss well. Add parsley, chives, oil, vinegar and salt and pepper to taste. Chill until ready to use. Serve on greens. Serves 3-4.
Orange and Cream Scones
These are wonderful scones. They are just what a good scone should be, tender and crumbly, without being dry. The orange flavor comes from the orange zest used in the recipe. It is subtle, but there.
I love scones because you can have them for breakfast or with a cup of coffee or tea. You can also use them as the base for a shortcake dessert by splitting them, adding sweetened fruit and whipped cream.
I was in the mood for scones, but wanted to try something new. I had come across this recipe in an old file of mine. I had ripped it out of a magazine a long time ago. They looked promising, so I decided to make them. I made few changes from the original recipe. I was very happy with how they came out. I think you will be, too. I enjoyed one this morning with some homemade clementine marmalade.
Orange and Cream Scones
2 c. flour
¼ c. sugar
1-2 T. orange zest, I used 1 tablespoon, but could have used more
2 t. baking powder
½ t. salt
10 T. unsalted cold butter, cut into ½ -inch cubes
1 egg
½ c. cold half and half
1 t. vanilla
Extra flour
2 T. half and half or orange juice to brush the scones
Extra sugar for sprinkling on top- 3-4 tablespoons
Preheat oven to 375. Line a large baking sheet with parchment paper or use a silicone liner. Set aside. In a large bowl mix together the dry ingredients. Using your fingers, rub the butter into the flour mixture until it looks like coarse crumbs. You can also use a pastry blender, but what fun is that? In a small bowl, beat together the egg, half and half and vanilla. Pour into flour mixture and stir until mixture starts to hold together. I am going to save you from messing up your counter with this next part. Get an 8-inch round cake pan and sprinkle flour in the bottom of it. Don’t be stingy, be sure there is a layer over the whole pan. One or two tablespoons should do it. Go back to your dough and sort of knead it in the bowl. That is why I said to use a large bowl. You don’t really need to knead it on your counter. Use a wooden spoon, rubber spatula or your hands to get the dough to form into a ball. Make sure you get all the dry bits from the bottom of the bowl. This isn’t a yeast dough. The idea is to get it to stick together with as little actual kneading as possible. Trust me, this is how you end up with super tender scones. As soon as the dough will hold together, and form into a ball, use a rubber scraper to get it into the floured cake pan. Press the dough evenly into the pan. Now a fun trick. You want to turn to the pan over so the dough ends up on the prepared baking sheet. You don’t want to do this slowly or the dough might plop out too soon. You also want to dough to come out. In one motion turn the cake pan over quickly onto the baking sheet. You want to actually slam it firmly on the baking sheet. Then lift up the cake pan. If all has gone according to plan, you’ll have a perfect 8-inch circle of dough on the baking sheet. I could have told you to just place the dough on the baking sheet and form it into an 8-inch circle, but I prefer the cake pan method. You get nice, even edges. There will be some flour on the dough. Leave it there for now. Using a bench scraper, or a long knife, cut the dough in half, then in half again, like cutting a pie. The dough is pretty moist, so the extra flour on top should make them easier to cut. Repeat two more times so you end up with 8 wedges. Pull them apart a little, so they can expand when they bake. I used a metal spatula to do this. If there is still extra flour on top and it is bothering you, you can brush it off. Using a pastry brush, brush a little half and half or orange juice over the scones. Then sprinkle the tops with the extra sugar. Bake for 25 minutes, or until golden brown. Makes 8. Great plain or served with jam.
Chocolate Easter Egg Biscotti
After a friend mentioned that she would love my Easter Egg Biscotti even better if they were chocolate, I decided to try to make her some.
These biscotti are really just a big cookie, baked around an egg. Once cooled, I drizzle with a powdered sugar glaze. They are such a fun treat for Easter.
You don’t have to precook the eggs used in the middle. They will cook when the biscotti bake around them. If your eggs are already hard- cooked, that is fine, too. You can used dyed eggs or brown eggs.
This is the end result of my experiment. I used the original recipe, and added cocoa powder. Worked out really nice, so I thought I’d share them with you.
The original recipe came from the mother of a childhood friend. Rose made them with shortening. Over time I started making mine with butter, instead. The only change is, I chill the dough 30 minutes, or so, before using.
Chocolate Easter Egg Biscotti
1 c. shortening or butter – I use butter
1 ½ c. sugar
4 eggs
5 t. baking powder
1 t. salt
2 t. vanilla
1 c. milk
6 c. flour
¾ c. cocoa powder
24-30 eggs, plain or dyed, uncooked
Powdered sugar glaze- recipe follows
Preheat oven to 350 degrees. Cream together shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Mix flour with cocoa. Stir in flour mixture 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. If using butter in the recipe, chill dough at this point. Take a piece of dough about the size of a large egg and roll until smooth. Place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between, as they will spread some. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30. Store in the fridge.
Sugar glaze
2 c. powdered sugar
2-3 T. milk or orange juice
1 t. vanilla
Food coloring, if desired
Mix together until smooth and of drizzling consistency.
Cinnamon-Vanilla Belgian Waffles
When I want a special breakfast, I make waffles. No one ever complains when you make waffles for breakfast. Or if you make waffles for lunch or dinner, for that matter.
The response is even better when you make Belgian waffles. At least that has been my experience. My theory is, that because Belgian waffles are bigger, people love them even more.
These waffles are light and rich at the same time.
Belgian waffles can be used as a dessert, too. For dessert, just top them with ice cream, chocolate sauce or whipped cream – or all three.
You can even freeze any extras. Oh, who are we kidding? There aren’t going to be leftovers. But if there were, you could freeze them.
Cinnamon-Vanilla Belgian Waffles
2 c. all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 t. cinnamon
2 eggs, separated
1-1/2 cups half and half- or milk
1 cup butter, melted
2 t. vanilla extract
Sliced fresh strawberries, powdered sugar or syrup
In a bowl, combine dry ingredients. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries, powdered sugar or syrup. Yield: 10 waffles (about 4-1/2 inches).
Braised Lamb Shanks
This might be one of my favorite meals. Braised lamb shanks are tender, full of flavor and easy to prepare. They are also reasonably priced. Because the shanks can be tough, they need a longer cook, with liquid, to get really tender. That is what braising is. They can be cooked faster in a pressure cooker, when time is an issue.
Recently a friend and I decided to make them for dinner. We ended up cooking them for about 2½ hours. They were perfectly tender. You can cook them longer, if you like. They really are simple to make. Yes, they take a while to cook, but once in the oven you don’t need to do anything but wait. We ended up using the cooking liquid to make a sauce. I just used an immersion blender to puree the veggies and cooking liquid. It tasted so good.
So here is the recipe for lamb shanks.
Braised Lamb Shanks
3 lamb shanks
2 T. oil
2 large onions, chopped
2 large carrots, chopped
1 rib celery, chopped
4-5 cloves of garlic, chopped
4 cups stock- lamb or beef preferred
½ c. sherry or red wine
2 T. curry powder
Salt and pepper
Cayenne pepper to taste
In Dutch oven brown the lamb shanks in oil until browned. Remove from the pan, add the vegetables and brown them for about five minutes. Return shanks to the pot. Add the stock and bring to a boil. Add sherry and seasonings. Place lid on pot and place in a preheated 350-degree oven for 2½- 3 hours. Check them after 90 minutes and add a little more stock, if needed. It is normal for some of the stock to cook down. I did not add more stock. Remove pan from the oven. Remove shanks and keep warm. Puree the vegetable mixture to make a gravy. Adjust seasonings. Serves 2-3.
Easter Egg Pierogi
I already enjoy making pasta with veggie- based dough. The colors are so pretty, and I love the way they taste. So, since it is almost Easter, I went a step further and used my veggie-based dough to make pierogi. They remind me a little of Easter eggs. They came out so nice I will be making them again soon. I used a potato and cheese filling, so that part is pretty traditional. The pierogi are also a nice choice for a meat-free Friday diner. I served them with sauteed onions. Here is the recipe for all.
Easter Egg Pierogi
All of the doughs were mixed using a food processor. If you want to mix them by hand- puree the veggies first. Once the doughs are made allow them to rest at least 30 minutes. Since veggie pasta dough tends to be a little softer than traditional pasta- I actually prefer to make them a day ahead and chill. Chilling the dough, even for an hour, will help.
When ready to roll out your dough, grab a hunk of each dough and press them together. If the the dough is a little sticky that will help. Then on a floured surface roll out to the desired thickness. I use a template to make my pierogi- but you can cut them out with any round cutter or even a glass or jar. Spoon filling of your choice on center of dough circle. Fold dough in half over filling and press edge with fork to seal. Wetting the edge of the dough will help the dough to stick. Don’t overfill or pierogi will split. Test a couple first to get the hang of it. Place a few at a time into salted boiling water and cook until they float. You can eat them as is, or brown cooked pierogi in butter in a skillet. Serve with grilled onions and/or sour cream. We would often make a larger batch and then freeze them, uncooked on wax paper-lined baking sheets. When frozen they would be transferred to a freezer bag or container. Place right from the freezer into boiling water when ready to use.
Carrot Pasta
1 c. flour
1/2 t. dried dill
1/3 c. carrot puree
1-2 T. water, if needed
Beet Pasta
1 c. flour
1/2 t. dill
1/3 c. beet puree
1-2 T. water, if needed
Spinach Pasta
2 c. flour
1 10 oz. package frozen spinach, cooked, drained, reserving some of the liquid
Mix this dough as for other pastas, but don’t be too quick to add reserved liquid. While kneading you’ll get water out of the spinach. May require more kneading and rolling than other pasta doughs. Be patient, it’s worth the work.
Pierogi Filling
1 lb. Potatoes, peeled and boiled
4 oz. cream cheese – normally I would use farmer’s cheese or cottage cheese, but cream cheese was what I had
1/2 c. shredded cheddar cheese, optional
salt and pepper to taste
Mash potatoes with other ingredients and season to taste.
I usually add some chopped sweet onion to my filling, but one of my guests isn’t crazy about onions, so I am leaving them out.
Amy’s Easter Hummus
Hummus is always a favorite at parties around here. I’ve made classic hummus and have made variations with roasted peppers, black olives and garlic scapes.
I always remember the time my dear friend, Amy, wanted her hummus to be really colorful. It was for her Easter dinner. I believe that was the same year she dyed the egg whites for the deviled eggs. Amy really knew how to get the details right.
She and I had talked about how best to make tasty, colorful hummus. She decided to make spinach hummus and beet hummus in addition to her classic hummus. She wanted something that tasted good, but looked like Spring. She ended up with a beautiful array for Easter dinner that year. Tasty, too.
Here are the directions for making them.
Hummus
1 can garbanzo beans, drained, or about 2 cups cooked garbanzos
1/4 c. olive oil
2 T. lemon juice
2 T. tahini (sesame seed paste)
2 cloves garlic
salt and hot pepper sauce to taste
Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.
Green Hummus (Spinach)
Make the original hummus recipe from above but add 2 c. fresh spinach and ½ c. chopped cilantro.
Pink Hummus (Beet)
Make the original hummus recipe from above but add 2-3 small cooked beets.
Note: You might want a little more salt in either of these recipes or a bit more lemon juice.
Miss you, Amy.
Easter Egg Biscotti
I get so many requests for this recipe, I decided to post it again. This is a treat from my childhood. Rose Dieglio was the mother of my best friend, Debbi. Rose made these every year, and I loved them. Years later, she was kind enough to share her recipe with me. I always make a bunch to hand out to friends and family. It is a tradition I enjoy very much.
The dough is a type of cookie. You roll the dough out in pieces about the size of eggs. Make an indent in the dough and press in a tinted egg. The egg does not have to be cooked- it will cook when the biscotti bakes.
The dough will be a little sticky. Just add some flour to your fingers when shaping the dough, if needed.
The original recipe calls for shortening. I make them with butter, instead. If you use butter in the dough- chill it before baking.
For years I made the biscotti with hard cooked eggs, that I dyed. My mom always asked if I needed to cook the eggs. She wondered if the eggs would cook during the baking process. So I tried it a few years ago. I placed a raw, un-decorated egg on one of the biscotti “nests” and baked it with the rest. What do you know? The egg cooked in the oven when the biscotti baked. The lesson here- always listen to Mom. Saves a whole step in making this recipe. Just be gentle when you press the eggs into the dough. They are raw eggs, after all.
Once baked, the biscotti can be topped with a powdered sugar glaze and sprinkles, if you like. Because they have hard cooked eggs in them, store in fridge after cooking.
Easter Egg Biscotti
1 c. shortening or butter- I use butter*
1 ½ c. sugar
4 eggs
5 t. baking powder
1 t. salt
2 t. vanilla
1 c. milk
6 c. flour
24-30 eggs, plain or dyed
Powdered sugar glaze
Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they spread when baking. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30. Store in fridge.
* If using butter- chill dough a couple of hours before baking.
Sugar glaze
2 c. powdered sugar
2-3 T. milk or orange juice
1 t. vanilla
Food coloring, if desired
Mix together until smooth and of drizzling consistency.
Cooling down
Hot Cross Buns Bread Pudding
The first time I made this dish, it was sort of an accident. It was right after Easter, a few years ago. I was having dinner with friends, and I was in charge of making dessert. I had leftover hot cross buns, so I decided to re-purpose them into bread pudding. It is a great way to re-purpose something into a whole new dish.
The end result was really good. So good, that my friend Amy said it was one of the best desserts I had ever made. I now bake extra hot cross buns, just so I can make bread pudding from them.
You could use home made or store bought buns for this recipe. My recipe for hot cross buns is posted at the bottom of this post.
Hot Cross Buns Bread Pudding
12 c. torn up hot cross buns- I used 8 buns
2 c. half and half or milk
1 c. sugar- or less if you are using frosted buns
5 eggs
1 T. vanilla
1 T. cinnamon
Frosting:
1 c. powdered sugar
4 t. milk
In large mixing bowl place the torn up buns. Mix remaining ingredients and pour over the buns. Stir to moisten evenly. Spoon mixture into a buttered 9×13-inch pan. Bake in a preheated 350 degree oven for 35-40 minutes or until bread pudding is set and a little golden on top. While the bread pudding is baking combine powdered sugar with milk to make a frosting thin enough to drizzle. Let bread pudding cool 10 minutes and drizzle with frosting. Serves 8-10.
Hot Cross Buns
2/3 c. sugar
1 t. salt
2 packages active dry yeast
About 5 cups bread flour
1 ½ c. milk
½ c. butter
2 eggs
1 c. raisins
Icing
¾ c. powdered sugar
1 T. milk
In bowl combine sugar, salt, yeast and about 1 ½ c. flour. Heat together milk and butter until very warm. Beat milk mixture into to flour mixture and beat 2 minutes with electric mixer. Beat in 1 egg and 1 cup flour and beat 2 more minutes until batter thickens. Stir in raisins and enough additional flour to make a soft dough. Turn dough onto a floured surface and knead until smooth, about 10 minutes. Place dough in greased bowl, turning to grease top, cover with a towel and allow to rise in a draft free place until doubled in bulk, about 1 hour.
Place dough on floured surface and divide into 15 equal pieces. Cover with towel and lest rest 15 minutes. Meanwhile grease a 9×13 inch pan. Form dough into smooth balls and place in prepared pan. Cover and let rise until doubled, about an hour. Preheat oven to 350 degrees. Beat remaining egg. Cut a cross in each bun and brush with the egg. Bake for 25 minutes or until buns are golden. Remove buns to wire rack to cool 15 minutes. Make frosting, place in decorating bag and pipe onto buns. Makes 15.
