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Post by horselady on Apr 14, 2014 11:30:42 GMT
Anyone have suggestions for holiday foods for Easter or Passover. ??
i have some but new ones would be great. campfire
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Lipizzan
Junior Member
Europe, Croatia
Posts: 2,572 
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Post by Lipizzan on Apr 16, 2014 6:09:06 GMT
I am going home tomorow so I can post what we cook for Easter if you would like.
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Post by horselover4life on Apr 16, 2014 16:36:41 GMT
That Lipizzan sounds great...we get to share your holiday, food and traditions very long distance. A true cultural experience.  |
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Post by horselover4life on Apr 16, 2014 17:14:44 GMT
I don't think the "traditional foods" are going to be in attendance this year... Maybe a bar-b-que dinner instead. Hoping to finish the fencing project {minus the gates} and or go to Disney World to see the Easter finery parades, costumes and displays... Guess we will see what makes it to our dinner table...  |
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Post by horselady on Apr 16, 2014 20:37:46 GMT
I make a ham and the fixings. and for just hubby and i that is enough.
but by tradition I make a salami and proscutto and mozzarella pie with ricotta cheese and eggs,and a bottom crust and top crust.
it is about 3 inches thick when done and i cook it slow until the crust is golden than brush with egg wash and sprinkle with rainbow sprinkles.
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Post by horselover4life on Apr 16, 2014 21:36:32 GMT
I make a ham and the fixings. and for just hubby and i that is enough. but by tradition I make a salami and proscutto and mozzarella pie with ricotta cheese and eggs,and a bottom crust and top crust. it is about 3 inches thick when done and i cook it slow until the crust is golden than brush with egg wash and sprinkle with rainbow sprinkles. My mouth is watering...sounds delicious! All of it!! |
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Post by horselady on Apr 17, 2014 0:52:33 GMT
If you want the receipe i will get it to you . just have on hand. the ricotta. 3 dozen eggs, flour, salami.prociutto , mozzorella , lemon zest. and the sprinkles. and crisco. or margarine.
it sounds difficult but is an easy put together pie. and it will be a favorite. hot or cold
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Post by horselover4life on Apr 17, 2014 1:32:45 GMT
3 dozen eggs!!! Holy cow...talk about a cholesterol overload..
Yes please...recipe please...then see how ambitious I get!!
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Post by horselady on Apr 17, 2014 11:15:31 GMT
here is a link to receipe of the meat pie. i do not use soppresatta as it is too greasy and i also eliminate the parmesan cheese. www.cookingwithnonna.com/italian-cuisine/nonnas-pizza-rustica.html but feel free to do the filling with your own taste preference make sure you taste the filling for salt and pepper, and perhaps a taqblespoon of sugar to balance out the flavor. the longer it sits the better that is why i mix the filling the night before so all the flavors blend. BUT that is me because on baking day i am multitasking. the crust i make in a cuisanart and make soft but not sticky. and i use crisco or margarine instead of butter  as per directions , i mine at a 10 or 15 degree lower temp and leave in oven until toothpick inserted comes out clean. egg wash the crust and sprinkle with colored sprinkles and for 10 minutes |
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Lipizzan
Junior Member
Europe, Croatia
Posts: 2,572
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Post by Lipizzan on Apr 17, 2014 13:15:51 GMT
For breakfast we eat cooked ham, eggs and kulin(traditional meat salami that is made only in my region by special recipe) with young onions. THAT IS A MUST on the Easter morning.  THIS IS HOW KULIN LOOKS LIKE  |
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Post by horselady on Apr 17, 2014 13:57:52 GMT
OMG that looks wonderful. similar to our salami but yours looks like it has more flavor . wonder if you can ship to us of a. lol
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Lipizzan
Junior Member
Europe, Croatia
Posts: 2,572
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Post by Lipizzan on Apr 17, 2014 14:04:08 GMT
I bet something can be aranged |
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as per directions , i