Two Sauces for Baked Ham

On Easter Sunday, a traditional Mennonite meal includes Baked Ham, Plumamous, Zwiebach, either scalloped potatoes or potato salad and Paska - of course. 

I remember the long tables set up in my Grandma's basement, loaded with wonderful food.
There was lots of happy noise as the adults visited and we children ran up and down the stairs, excited to be with our cousins.

A favourite condiment for the baked ham at our house is Mustard Sauce.
 It is sweet, creamy with just a bit of bite and compliments the ham to perfection.

Mustard Sauce

• 2/3 cup sugar
• 1 tablespoon dry mustard
• 4 eggs
• 1/4 cup vinegar
• 1 tablespoon butter

1. Mix dry ingredients first.
2. Beat 4 eggs until lemon coloured and fluffy.
3. Gradually add dry ingredients and vinegar.
4. Microwave at high for 1 minute.
5. Stir well.
6. Continue to microwave at one minute intervals (I often use a lower power), stirring each time until mixture thickens but is still creamy. You will need to watch it carefully that it does not overcook. Do not allow it to bubble. When it overcooks it loses its creamy texture.
7. Stir in butter and cool.
8. Refrigerate until serving. Serve with baked ham.
9. Store any leftovers in the fridge. This is also delicious spread on ham or sausage sandwiches.

The second sauce is a favourite of our oldest son's. Because of the raisins in it I prefer to serve it when Plumamous is not on the menu.

Raisin Sauce

• 1/4 cup brown sugar
• 3 tablespoons. cornstarch
• 1 1/2 cups water (you can use some of the broth from the ham as part of the water. Just be aware that it will be somewhat salty)
• 1/4 cup vinegar
• 1/2 cup sultana raisins (washed)
• Juice and rind of 1/2 a lemon or orange
  Add liquids and stir well.

1. Blend dry ingredients in glass bowl or pot.
2. Stir in raisins, juice and rind.
3. Microwave at one minute intervals, stirring each time or cook over medium heat on stove.
4. Cook until it thickens and begins to bubble.
5. Serve warm with baked ham or roast pork.

Plumi Moos

I chose this recipe for this Easter weekend because Plumi Moos was often served along side a ham dinner on Easter Sunday in many Mennonite homes. This may bring back some memories around your family Easter table. I remember eating this at my Grandma Janzen's house. You can serve this 'fruit soup' warm or cold. It's a really nice addition to a potluck or buffet table. 

Ingredients:

• 10 cups water
• 1 cup white sugar
• 1 cup prunes, cut in half
• 1 cup raisins
• 1 cup dried apples, diced
• 1/2 cup dried apricots, cut in half
• juice of half a lemon
• 1/2 tsp cinnamon
• 1/3 cup cornstarch
• 1/4 cup water

Method:

1. In a large pot bring water. Add all the chopped fruit. Turn to a slow boil and cook for 10 minutes.
2. Shake together cornstarch and remaining water until you have a smooth paste. Stir into water and fruit. 
3. Add remaining ingredients and continue cooking at a slow boil until fruit is soft, and the moos begins to thicken slightly. The total cooking time should be no longer than 30 minutes.

Plumi Moos can be served immediately, or re heated later. You can let this fruit soup cool down and then place in a sealed container in the fridge to get really cold. A nice serving suggestion is to place moos in a large glass serving bowl with little fruit nappies to dish it into. 

Paska Buns

Every family has their own traditional Paska recipes they love. My mother makes a citrus flavor Paska. A friend of mine uses saffron in her recipe, another Cardamon and of course we all love the famous Paska by Lovella. Each recipe delicious yet different.This is my sister by love's recipe using potatoes and potato water but no citrus. I prefer to make Paska Buns instead of loaves for the simple reason that we are not tempted to eat the whole loaf.  Each bun has lots of icing and sprinkles, what is not to love about that.  This dough is easy to work with, ending with a soft and tender bun. I got 92 buns from this batch. Thanks for sharing your family tradition with us Patty.

• 3 tablespoon traditional yeast
• 3 tablespoon sugar
• 1 1/2 cups warm water

In a very large mixing bowl combine the yeast and sugar in the water and give it a stir. Let it rest for 10 minutes until you have a nice foam.

• 2 medium potatoes peeled and diced 
• 2 cups water
• 2 cups melted shortening
• 2 cups milk
• 10 eggs, beaten
• 3 1/2 cups sugar
• 1 teaspoon salt
• 1 tablespoon vanilla
• approximately 16 cups flour

1. Cook the diced potatoes in the cups water. Mash and let cool. (Or put it in the blender for no small chunks of potato).
2. Heat the milk, sugar and vanilla til very warm to touch.
3. Add the beaten eggs and pour it into the potato water and milk mixture.
4. Add the liquid ingredients to the yeast bowl.
5. Add 6 cups of flour to make a paste.
6. Let this mixture rest and rise for 20 minutes.
7. Add remaining flour to make a soft dough. You may need a bit less or more depending on the humidity that day. 
8. Knead for about 10 minutes until dough is no longer sticky but soft.
9. Let rise in a warm place for 2 hours.
10. Form into buns and let rise about 45 minutes to 1 hour.
11. Bake at 325 for 15-20 minutes.

Rice Dyed Eggs ...and more

Eggs are a symbol of the resurrection, and have been an Easter tradition for centuries. From beautifully painted works of art to simple dyed eggs, they have become an integral part of our Easter celebrations.  I'll show you one more method of colouring eggs today, as give you a few suggestions of what to do with all those hard-boiled eggs after Easter.  

Rice-dyed eggs have a more speckled and natural look, and are also a fun method to use when dying eggs with kids.

• hard boiled eggs
• rice (long grain or pearl)
• small containers with lids (large enough to hold an egg)
• food colouring 

1. Place 1/4 cup rice into each container.
2. Add about 15 drops of food colouring (or a few good squirts), using a different container for each colour. If you prefer a more vibrant colour, add more food colouring.
3. Place lid on container and shake to colour rice evenly.
4. Add cold, hard-boiled egg to rice. Close container and gently shake until your egg is the desired shade.  

If you find peeling eggs a real challenge, here are some tips:

How to peel a hard-boiled egg ~ Julie's method

How to peel a hard-boiled egg ~ Lovella's method

And now for a few recipes that use hard boiled eggs.  Eggs are nutritious and delicious anytime, but  especially at Easter!

 Guacamole Deviled Eggs ~ Lovella

 

Spring Salad with Asparagus and Eggs~ Bev

Potato Salad (for the family or for a crowd) ~ Judy

Overnight Layered Salad ~ Bev

 Summer Borscht ~ Lovella

Rainbow Pasta Salad ~Judy

Spinach Salad ~ Bev 

Puff Pastry Easter Carrots~ Kathy

Avocado and Egg Salad Sandwich ~ Judy

Egg Salad Pinwheels  ~ Anneliese

*Boiled eggs that have been stored in the fridge are safe to eat for a week.

Enjoy!

Bread for the Journey

Today is Palm Sunday, the beginning of the Easter Season.

The Bible tells the story best.

Luke 19: 28-40 TLB

Jesus went on towards Jerusalem, walking along ahead of his disciples.  

As they came to the towns of Bethphage and Bethany, 

on the Mount of Olives, he sent two disciples ahead, with instructions to go to the next village, and as they entered they were to look 

for a donkey tied beside the road.  

It would be a colt, not yet broken for riding.

"Untie him," Jesus said, "and bring him here.  And if anyone asks you what you are doing, just say, 'The Lord needs him.' "

They found the colt as Jesus said, and sure enough, as they were untying it, the owners demanded an explanation.

"What are you doing?" they asked. "Why are you untying our colt?"

And the disciples simply replied, "The Lord needs him!"

So they brought the colt to Jesus and threw some of their clothing 

across its back for Jesus to sit on.

Then the crowds spread out their robes along the road ahead of him, [and others cut palm branches and spread them out before him.(from Matt. 21:8)] And as they reached the place where the road started down from the Mount of Olives, the whole procession began to shout and sing as they walked along, 

praising God for all the wonderful miracles Jesus had done.

"God has given us a King!" they exulted. "Long live the King!"  Let all heaven rejoice!  Glory to God in the highest heavens!"

But some of the Pharisees among the crowd said, 

"Sir, rebuke your followers for saying things like that!"

He replied,  "If they keep quiet, 

the stones along the road will burst into cheers!"

There are several things that catch my attention from this story:

1. When Jesus has something He wants done, He makes sure everything is in place. The colt was there, tied up and the owners were willing to let Him use it. When I am obedient to Christ's instructions,  I can be sure that He will do His part in making sure His will is done.
2. The crowds recognized Jesus as the One who had been doing miracles in their midst.  They acknowledged Him as coming from God. Do I recognize and acknowledge Christ in the midst of my daily life?
3. The people honoured Him by spreading out their robes on the ground and by waving palm branches as they would have for royalty. God is present whereever I am at any given moment.  Do I honour Him with uninhibited worship?
4. The Pharisees wanted Jesus to tell them to cool their enthusiasm but Jesus replied that the stones would cheer if everyone else was silent.  Am I willing to speak out - or do I expect nature and other people to tell of God's glory?
5. Finally, although it's not part of this passage, it's entirely possible that many of these same people were in the crowd that cried, "Crucify Him!" several days later. Do I let those around me influence my reaction to Christ?  Or do I stand up and follow Christ when there is a cost involved?

My prayer is that I will recognize and acknowledge Christ's presence in my life, that I will obey Him and honour Him with unrestrained praise.

Paska Gluten Free -- improved recipe

I worked with my gf Paska recipe and came up with this variation that I prefer to my other one. It smells delicious while baking.

• 1 tsp sugar
• 1 tsp unflavoured gelatin
• 1 1/2 tbsp regular yeast
• 3/4 cup milk
• 1/4 cup oil
• 1/2 tsp vanilla , or almond extract
• 3 eggs
• 1/2 lemon - juice and zest
• 1/2 cup sugar
• 1 tsp. xanthan gum
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup millet flour
• 1/4 cup white bean flour (small white navy beans)
• 1/4 cup brown rice flour
• 1/2 cup tapioca starch
• 1/4 cup cornstarch
• 1/4 cup sweet rice flour

1. Mix sugar and gelatin , add warm milk - whisk in yeast and let proof
2. Beat eggs, sugar, vanilla, oil, and lemon juice and zest
3. Add proofed yeast
4. Blend together all the dry ingredients
5. Add dry ingredients all at once to liquids and beat on high for a couple of minutes
6. Spoon into desire greased pans or tins (smooth tops with wet hand) and let rise in warm place for about 30-60 minutes until doubled in bulk.
7. Bake at 350 degrees for 20-30 minutes
8. Let sit in pan for a few minutes before removing to cool on rack.
9. Let cool completely and then ice with white icing and decorate with sprinkles - coloured or chocolate

If not eating the same day , freeze until needed.

*

Flapper Pie - Flashback Friday

Flapper Pie is simply a cooked vanilla custard in a graham crust and topped with meringue. It's best eaten fresh the day it's made. I find that using a good quality pure vanilla makes a big difference in the taste of this pie.

 Yields one deep dish pie.

Crust:

• 1/3 cup melted butter
• 1 1/2 cups graham cracker crumbs
• 1/8 cup white sugar

1. Melt butter and stir in crumbs and sugar. Press mixture into a pie plate and bake in 350ºF oven for 8-10 minutes. 

Filling:

• 4 cups milk
• 4 eggs yolks (save whites for meringue)
• 1/2 cup white sugar
• 4 heaping tablespoons corn starch
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 tablespoon butter

1. Put all ingredients except vanilla into a large microwaveable bowel and beat well. Microwave on high for 3 minutes. Give mixture a good whisk and microwave several more minutes until mixture is bubbly ban begins to thicken and there is no chalky taste from the cornstarch. 
2. Add vanilla and butter and stir until combined. 
3. Pour into pie crust.

Meringue:

• 4 egg whites
• 1/2 tsp cream of tarter
• 4 tablespoons sugar

1. Beat egg whites together with cream of tarter until soft peaks from.
2. Add sugar and beat until whites are stiff.
3. Pile on top of hot filling and spread right to the edges.
4. Bake in 400ºF over for 6-8 minutes until golden. 
5. Remove to cooling rack. Serve warm or cooled. Best served on the same day so that the filling remains creamy. 

Lemon Loaves

We love our lemon in the house.  It isn't quite Easter yet so we are holding off on the Paska and yet lemon seems so springtime to me.  Buy some fresh lemons. . .make a cup of tea ..add a bit of local honey and a slice of lemon and get out your loaf pans.

• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• lemon zest from 4 large lemons
• 1/4 cup lemon juice
• 3/4 cup sour milk  (1 teaspoon lemon juice put in a 1 cup measuring cup and filled with milk to 3/4 cup and allowed to sit for 5 minutes)

Lemon Syrup

• 1/2 sugar
• 1/2 cup lemon juice

Lemon Glaze

• 2 cups powdered sugar
• the remaining lemon juice and enough water to make a thin glaze

1. Preheat oven to 350 F and spray two  7 1/2 X 4 X 2 loaf pans with cooking spray and line the bottom and two long sides with parchment paper.
2. Sift together the dry ingredients onto a piece of parchment paper for quick clean up or into a bowl.
3. In a large mixing bowl, beat together the butter and sugar on medium speed until very light. .several minutes for sure.
4. Add the eggs one at a time, beating until combined and then the lemon zest.
5. Combine the wet ingredients and them alternating with the dry ingredients to the butter and sugar mixture until just combined.
6. Divide the mixture between the two loaf pans and bake until a toothpick comes out clean.. .about 45 - 50 minutes.
7. While the cake bakes, simmer the syrup ingredients together for just a minute or so until the sugar melts.
8. When the toothpick comes out clean of the lemon loaf.  Put the pan on a rack to cool for 10 minutes and then remove from pan.
9. Brush the syrup over all the sides of the loaves until all the syrup has been used up.
10. Allow to cool completely and make the glaze while you are waiting.
11. Drizzle the glaze over the loaves and allow it to set.
12. Serve with a nice cup of tea. . lemon slices and a small pot of honey.

Paska

There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.

You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.

• 2 tablespoons active dry yeast
• 1 cup warm water
• 1 teaspoon sugar

1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 

• 1 medium lemon
• 1 medium orange

1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.

• 1 1/4 cup milk
• 1/2 cup of real butter

1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
2. Once it is melted add it to the blender. Start the blender .. and begin to puree.

• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon salt

1. Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.
2. Add the eggs, sugar, and salt.
3. Continue to run the blender for another minute or two until very smooth.
4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
7. The amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.
9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.
12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 

Paska Icing

• 1 cup of soft real butter
• 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
• 2 teaspoons vanilla
• enough icing sugar to make a soft icing. It will harden again in the fridge.

1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.

Asian Slaw Salad

This is the time of year when the markets are beginning to show signs of spring while winter cabbage is still plentiful and the oranges seem to be sweeter than ever. Creative salad making is easy when there is so much to choose from. Don't get caught in the doldrums of boring salads. Explore the produce isles and get creative by adding some new fresh edibles to your menu. 

Fill a bowl with green and purple cabbage, kale, carrots, sweet peppers, green and red onions, peas, edamame beans, oranges. These are just my choices, but add or take away to suit your taste.
Try substituting mangos for the oranges, adding fresh avocado, or adding toasted almonds or pumpkin seeds. 

Dressing and salad toppings really make a salad.
This dressing is enough for 8-10 cups of vegetables.

Dressing:

• 1/3 cup grape seed oil (or any light oil)
• 1/3 cup liquid honey
• 1/3 cup rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon powder mix from Ramen Noodle package (or add more to your liking)

1. Place all ingredients into a small jar. Shake well and refrigerate until ready to use.

Crispy Ramen Noodle Salad Toppers:

• 1 package Ramen dry Noodles (use part of the seasoning package in the dressing)

1. Crumble noodles onto a baking sheet.
2. Bake in 400º oven for approximately 5 minutes until golden and crispy. Watch them, as they can burn quickly. 
3. Allow to cool and store in air tight container until ready to mix into salad. 
4. When ready to serve, pour dressing over salad, toss. Add Crispy Noodles and toss again.