Happy Easter to All!
Easter is one of the most awaited festivals for most kids in America not much due to its religious connotations but more due to the fanfare that goes with it such as Easter egg hunt, Easter gift baskets of sweets and goodies, Easter parade, and the Sunday Easter brunch specials.
Some families start their Sunday at the church for an Easter Mass. This occasion is also commonly celebrated to bring the family together for the traditional Easter brunch whether it’s home-cooked or dine-out; and of course with roast or smoked ham as the highlight of the meal.
Most Christians in Asia usually celebrate Lent and Easter solemnly with prayers and devotions; almost ritualistic but to the devout believers it is a time for soul searching and redemption. Easter in America is one of the many family traditions, though becoming quite commercialized, yet the focus is still on kids and family.
Despite the differences in tradition and customs, food is always a common ground for the Easter celebration in all cultures.
In the Philippines where I grew up, the common food for Easter are Lumpia (eggrolls), Pancit (sautéed rice noodles or Lo Mien), and a lot of desserts like Puto (steamed rice cake) or Biko (sweet sticky rice), which normally use rice flour and coconut milk as prime ingredients.
Since there are only two of us and our four (furry) boys in the house, I only prepared a meal for two. Our kids are all adults now. Mine lives in California no kids… yet. His kids have little kids of their own already and they usually do Easter egg hunt closer to where they live. So, we pretty much celebrate Easter with just a simple brunch for two.
This Easter, I didn’t make any Filipino dish since I am out of most ingredients that I needed. This is a common problem for most Filipinos in this part of the US; the closest Asian store is 75 miles away which is about 1 ½ to 2-hour drive one-way. If you run out of ingredients, you’re out of luck until your next trip for a bulk shopping.
So anyhow, this is my all-American Easter Brunch Menu:
> Savory Crepes with Strawberry Cream
> Deviled Eggs Old-Fashioned
> Hot Cross Buns with Golden Raisins
> Angel Cake Parfait topped with Chocolate Flakes and Cherry for dessert
What’s yours then? Feel free to share what you made or had for Easter.
Thank you for reading ❤
HOT CROSS BUNS W/ GOLDEN RAISINS
Yield: 8 (Buns) Servings
* Active dry yeast – 1 ½ tsp.
* Warm water – 4 tbsp.
* Sugar – 1 tsp.
* Flour – 7 oz. (200g)
* Salt – ¼ tsp.
* Sugar – 0.9 oz. (25g)
* Butter, soft – 1.8 oz. (50g)
* Golden Raisins – 0.9 oz. (25g)
* Egg, beaten – 1 whole
White cross: Mix flour (4 tbsp.) and water (5 tbsp.) to a paste texture
1. Dissolve yeast in warm water with 1 tsp. sugar. Set aside.
2. In separate bowl, sift together flour, salt, and sugar. Add butter and mix using fingers.
3. Stir in golden raisins, mix with fingers. Add the yeast mixture and egg.
4. Using both hands and fingers, knead the dough well.
5. Place dough in ceramic or glass bowl, cover and let it rise in warm place for 45-60 minutes.
6. Once the dough has doubled in size, divide into 8 equal portion.
7. Shape each portion into balls and place dough on baking sheet with paper liner.
8. Let it rise again for 15 minutes.
9. Pre-heat oven to 425F.
10. When ready to bake, cut a cross on top of each bun using a knife. Brush surface of dough with egg wash (egg and water mixture).
11. Pipe white cross mixture along the cut of each bun.
12. Bake for 15-20 minutes.
SAVORY CREPES W/ STRAWBERRY CREAM
Yield: 5 (Crepes) Servings
Ingredients – Crepes Batter
* Flour – 1 cup
* Sugar – 1 tbsp.
* Salt – ¼ tsp.
* Milk – 1 ½ cup
* Egg – 1, whole beaten
* Butter – 3 tbsp., melted
Ingredients – Filling
* Eggs – 3 whole, beaten
* Onion – 1, small, diced
* Olives, sliced – 5 pcs. (Spinach, bell pepper)
* Cold cuts – ½ cup (Sausage, hotdog, etc.)
* Cheese slices – Swiss or Cheddar, if desired
Ingredients – Strawberry Cream
* Cream cheese – 4 oz.
* Strawberry Jam – ½ cup
1. Combine and mix all the batter ingredients in a bowl. Set aside.
2. Sautee onion, vegetables, cold cuts. Add the egg and let it cook. Set aside.
3. To make the crepes: stove on medium heat. Use pancake pan or any flat bottom pan. Grease or spray the pan.
4. Pour ¼ cup of the batter in the center of the pan.
5. Hold pan by the handle and use the wrist to roll the pan in circular motion. Let the mixture spread evenly. You wanted a thin pancake layer for easy roll ups.
6. When bubbles start to appear, turn pancake and cook other side.
7. Assemble the filling in the center of the crepe and roll the bottom up and bring both sides of the crepe in the center and roll one more time.
8. Lay the crepe with the fold down.
9. For the sauce, using an egg beater combine cream cheese and strawberry jam until smooth.