History Some Easter Dishes

[donna]

With Easter this coming Sunday, thought post some Easter dishes from "Old-Fashioned Celebrations, Recipes & Traditions from Conner Prairie Museum". In 19th century some did observe Easter and had special dishes for the occasion.

One such dish was Egg Cheese. The Pennsylvania Germans made tin heart-shaped molds especially for egg cheese and served this cheese for Easter.

Egg Cheese

2 quarts whole milk
2 cups buttermilk
4 eggs (beaten)
a pinch of salt
a pinch of sugar

Bring the milk to a boil. Beat eggs, add buttermilk, salt, and sugar. Pour this mixture into the boiling milk. Boil a few minutes and then remove from heat and cover. Let set until the mixture starts to separate. Remove curds and place in a tin heart shaped cheese mold. Place on a plate and refrigerate overnight. Next day remove from mold and place on a serving dish.

 

[donna]

Glazed Ham

10 to 12 pound country ham
1 cup honey
1 cup rum or cider
whole cloves
peppercorns
ground ginger
sage

Soak ham overnight in clear water and dry. Make cuts across and along the top of the ham and place the ham on a rack in a large baking pan, so the ham does not touch the bottom of the pan. Now dress the scored ham by sticking cloves and peppercorns into the squares, drenching it with a mixture of honey and rum or cider and dusting it with ginger and rubbed sage. Bake in 375 degrees oven. Baste liberally every 10 minutes over a period of about 1 3/4 hours.

 

[donna]

For a delicious salad try Greens and Hot Dressing

1/4 pound bacon
1/2 cup apple cider vinegar
1/2 cup brown sugar

Gather dandelion tops, leaf lettuce, and beet tops. Wash and clean them. Place in a bowl. Fry bacon until crisp. Remove bacon and reserve. Add vinegar and sugar to frying pan simmer gently for a few minutes and add bacon. Pour hot dressing over greens. Stir well to blend. Serve immediately.

 

[Rebel from Finland]

http://cookingfinland.blogspot.fi/2011/04/mammi-traditional-finnish-porridge-or.html?m=1 Most traditional Finnish easter dish. Eat at your own responsibility..

 

[donna]

Rebel from Finland thanks for posting about Finnish traditional dish for Easter. Never knew about it.

I enjoy learning about traditional dishes from other countries.

 

[MRB1863]

For a delicious salad try Greens and Hot Dressing

1/4 pound bacon
1/2 cup apple cider vinegar
1/2 cup brown sugar

Gather dandelion tops, leaf lettuce, and beet tops. Wash and clean them. Place in a bowl. Fry bacon until crisp. Remove bacon and reserve. Add vinegar and sugar to frying pan simmer gently for a few minutes and add bacon. Pour hot dressing over greens. Stir well to blend. Serve immediately.

Mother makes a delicious dandelion dressing with bacon too! It's from a recipe handed down from Her Mother:
4 slices bacon
1/2 cup sugar
1/2 t salt
1 T cornstarch
1 beaten egg
1/4 cup vinegar
1 cup water
Fry bacon slowly, drain on paper towels; when cool, crumble. In a saucepan put sugar with salt and cornstarch; mix thoroughly; add beaten egg and vinegar, mix well again. Add water, bacon and pan-drippings from bacon. Cook until thick. Serve over endive, dandelion or garden lettuce.

 

[Allie]

We always have a leg of lamb for Easter, but my mom cooks it and I don't know what she does to it. It's stuffed with vegetables and delicious.

 

[nitrofd]

http://cookingfinland.blogspot.fi/2011/04/mammi-traditional-finnish-porridge-or.html?m=1 Most traditional Finnish easter dish. Eat at your own responsibility..

Interesting.

 

[Northern Light]

With Easter this coming Sunday, thought post some Easter dishes from "Old-Fashioned Celebrations, Recipes & Traditions from Conner Prairie Museum". In 19th century some did observe Easter and had special dishes for the occasion.

One such dish was Egg Cheese. The Pennsylvania Germans made tin heart-shaped molds especially for egg cheese and served this cheese for Easter.

Egg Cheese

2 quarts whole milk
2 cups buttermilk
4 eggs (beaten)
a pinch of salt
a pinch of sugar

Bring the milk to a boil. Beat eggs, add buttermilk, salt, and sugar. Pour this mixture into the boiling milk. Boil a few minutes and then remove from heat and cover. Let set until the mixture starts to separate. Remove curds and place in a tin heart shaped cheese mold. Place on a plate and refrigerate overnight. Next day remove from mold and place on a serving dish.

I made this once, after finding the recipe in a Pennsylvania -Dutch cookbook. I was the only one who would eat it, but then, I've never met a cheese that I didn't like!