Tuesday, April 26, 2011

Sunday Dinner

Before the 2nd rise

Out of the oven and decorated

The Easter Braid. When we went to St. Mary's I used to make this for the brunch. It is cinammon/ sugar filled braids. Sometimes I would put colored eggs in the folds. I made a smaller one this year and we had plenty left for toast or french toast.
We call 'em Gene's potatoes
Gene's Potatoes is a recipe from an in-law chef who made these a few times. I stole the recipe and made them for catered affairs to rave reviews. So simple. A basic thick white sauce with melted processed swiss and a bit of chicken bullion. I use 1/2 and 1/2 for the sauce. Pour the sauce over canned potatoes and bake till hot.  So creamy and delicious. I thought the leg of lamb was a bit dry so the sauce made it go down easier.

Roasted Breast of Lamb
 I found this cut at WalMart that caters to latinos. Its a cheap cut of meat and very fatty. Sometimes I simmer it for an hour to render the fat but this time I simply tented the 2 sections and roasted for about an hour. A lot of fat rendered off but the meat is so suculent and the surface is crispy. The house smelled so great but Brenda thought it was gamey. No matter. There is not a lot of meat but what is there is memorable.
The leg of lamb I grilled. I lost track of time because I was getting the pond operational and it got a bit dry. Still makes a great lunch though.

All in all it was a great Pascha and we had the kids and others. A lot of fun.

The Easter Braid

about 3 cups of flour, plus
2 t yeast
1 cup scalded milk
1 egg
1/2 cup sugar
1 tsp salt
2 T butter
1 t mace
1 t orange peel
1 T cinnamon
1 T sugar
1 T softened butter
Op. eggs, colored raw or cooked,  sprinkles, frosting. (Make sure there are no cracks in the eggs)

Scald the milk and let cool, add egg and sugar. Make sure the butter is very soft.
Add the spices to the flour as well as the yeast and salt.  Iused a mixer and added the wet ingredients plus the butter to the dry. Add just enough flour to make a soft dough and knead for 5 mins with the mixer. (Soft means that the dough will fall off the mixing hook raher than maintain its shape.

Rise till double.  Divide into 3 and roll each section into a rectangle. Spread a  thin layer of butter, sprinkle with sugar and cinnamon. Roll into a 15 inch log. Braid all three logs and either leave long or in a circle. Tuck eggs into the folds now if you want. They can be colored, raw or hardboiled.  Raise again till double. Bake at 350 on a non stick pan or parchment till golden brown (about 200 degrees.) The raw eggs will have cooked.  Cool and frost with powdered sugar mixed with cream and a hint of vanilla. Liberally apply sprinkles.  Makes one small braid about 11 inches.

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