MCCN Staff Talk Easter Food Traditions

Crystal Johnson, MCCN Editor– To the best of my recollection hot cross buns stand out for me.  They were sort of different and it never really dawned on me about the religious signifigance.  They were neat looking.  As for the taste, it was somewhere between a pastry and sweet bread.

Chef Jay Bonilla, En La Cocina Para Mi Amor- Host– In Honduras we don’t celebrate Easter as you do here, it is a time for reflection because it is when Jesus died, and Friday we eat dried fish soup because we are not supposed to eat meat.

Monica Johnson, MCCN Associate Editor– I don’t really have a favorite meal, but I do remember making Easter Eggs…boiling them, dying them and then decorating them was a lot of fun. Afterwards, I would put it in my big straw Easter basket. The thing I anticipated most was eating the big chocolate bunny that I got faithfully every year. I’m really thankful for those memories.

Micheal Fusco, MCCN Film Critic “Film and Foodie”-

My aunt makes an amazing potato, onion, and cheese casserole. We have it every year.

 
 
Sunni Boswell, Asian Express Host -Easter time was a time for traditional midwest feast of delicious glazed ham directly from a butcher.  Festooned with pineapple slices and cherries carefully arranged on the cross-hatched surface. All golden brown and soooo delicious. Decadant scalloped potatoes with three cheeses and onions, a crunchy delicious cucumber and onion salad and roasted tomatoes. Hardly Asian, but always delicious
and mouth watering. And, of course, a bowlful of colorful decorated Easter Eggs and chocolates!! As well as fresh cut flowers in crystal on table along with crisp linens.

 
 
 
Catrina K. Sally, MCCN Food History Managing Editor-Banana Pudding does that count as a dish? Whenever I made it I always ate more cookies than I put in the dish!
http://mywoodenspoon.com/grandmas-homemade-banana-pudding
 
 
 
 
 
 
Carla Crudup, Make Yourself Comfortable American Style- Host: I can remember smelling the buttery homemade yeast dinner rolls rising and baking, fresh green beans cooking and helping to make the potato salad. The glazed ham baking in the oven also brings backs great holiday memories that was garnished with cloves, brown sugar and pineapple.  We always had a second entree that was either prime rib, salmon or a rack of lamb. My mom was very diligent and passionate about decorating for the holidays and made easter baskets for everyone. I can recall the bunny napkin rings that graced the table that had been decorated with china and crystal. Pots of fresh lillies, daffodils and tulips were placed outside of the home… My parents always emphasized the reason for the celebration of Easter.
 
 
 
HAPPY EASTER!
 
 
 

About peeling and boiling Eggs:

Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not ‘boiled’) will be more difficult to peel. READ MORE

Decorative Chocolate Truffle Filled Eggs

It happened one day as I was twittering and following that I stumble upon chocolate.com.  What caught my eyes were these eggs which almost looked like Easter eggs but have a different spin to them.  They are available as customized decorative eggs for St. Patrick’s Day, Mother’s Day, the Fourth of July or just about any event. 

The most confounding part  is the chocolate is actually in a real egg shell.  Wrap you brain around that then refrigerate for 15 minutes, whack, peel and enjoy.  My egg had a smooth chocolate peanut butter flavor.  This could be a great party favor – Crystal Johnson, MCCN Editor and Food Critic

Visit them online at: http://www.chocolate.com/brands/the-sweetique-llc/