Tag Archives: Easter

Easter Shortcake Hockey Pucks

Sometimes we try to make nice things in our kitchen, for example, this weekend when I tried to make homemade shortcakes for the Easter strawberry shortcake. Technically they should have come out perfectly and they looked great in the pan but by the time the cheapo stove in my apartment browned the tops of the shortcakes to a pleasant golden hue the bottoms were rather reminiscent of a scorched-earth exercise. They were tough as hockey pucks and I am considering donating the leftovers to the San Jose Sharks.

Saturday morning after a lazy breakfast and post-breakfast nap, I was contacted by my friends who were preparing for our fun Easter dinner, held a day early due to child handoff scheduling complications. My dear friend bought a ham and the ingredients to make my favorite egg-free foolproof biscuits. I had fancy cheeses and crackers for the appetizer table and lots of greens to saute, and I figured I would make the biscuits since I have that recipe down cold.  We were coordinating logistics when my friends boyfriend texted me with a plaintive, “where is a bakery that sells egg-free shortcakes?” and I couldn’t think of a single place because having an egg allergy really sucks and dessert is mostly something I have given up on. It was really sweet of him to try to make shortcakes from scratch to accommodate my stupid food issues, I give grand kudos for that. He also offered me a ride and wouldn’t be there for an hour, so I decided I could stop being utterly slothful and make shortcakes myself. I had good Irish butter, I had buttermilk, I had some sour cream but not enough to make my fabulous go-to biscuits, but I could find a recipe!

Thanks to the miracle of the internets I found a good sounding recipe for shortcakes that required heavy cream, so I thought I would thin buttermilk to heavy cream consistency and went to work.
  
The butter was gorgeous, if you find Dairygold butter in your store please do try it out, it is wonderful. It has less water than American butter and a rich, gold color and a really lovely cultured flavor.

I found some pretty, sparkly sanding sugar in my pantry that was Easter-ish in colors and used that on top of the shortcakes, and popped them into the oven to bake. My crappy oven only has one shelf so one batch had to wait while the other tray baked, and some of the Easter sugar got a tiny bit melted but otherwise looked fine.
  

At 15 minutes they were not the lovely golden brown I wanted, so I put them in for another 5 minutes at watched them like a hawk. And yet, despite this, the little suckers scorched on the bottom, probably because they had a lot of sugar in the dough, and my oven is a piece of junk. 

After breathing deeply for a few minutes, I baked batch number two for 15 minutes on my new fabulous non-stick pan that my mom gave me, and they still burned.
  

I packed them up anyway because we had to have something, and took them over to my friend’s home, thinking, at least the upper part will taste good. But alas, this was not to be and I have no idea why.

The kids decided the whipped cream should be colored and they had a lot of fun choosing the colors. The final decision was purple and sky blue, and why not!  I used a spoon to scoop up a bit of the shortcake, the beautiful sliced strawberries and the party whipped cream and could barely penetrate the shortcake. Perhaps a shovel might have helped. 

The kids ate them and enjoyed them and every other part was fantastic but I swore internally at my bad cooking mojo. At least the savory biscuits came out fantastically! The ham and the carrots were great, but the greens I cooked had too much lime juice, oh well, more bad cooking mojo. Despite my angst, everyone had a nice time and it was a lot of fun to see the kids decorate eggs and have an impromptu squirt gun fight.
  

Since this was a fail and I am not sure if it was the recipe or if it was my mojo, I will not be sharing the recipe, unless you have a fervent wish to bake pretty hockey pucks, then please by all means, send me an email.  

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Annual Peep Show: Easter Food Torture III

Each year a poor innocent peep is sacrificed to appease the Easter Bunny gods…

Behold, the innocent victim, a homemade bunny peep.

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Now, witness and be afraid. Be very afraid.

Eeeeek!

And, sadly, the poor peep’s rabbity outline can still be seen….

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Now, we are safe for another year…. (but my poor plate may never be the same!!)

WWW: Wots of Wabbit Wuv

Happy Easter!

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I finally returned to the Ferry Building farmer’s market today to do a tiny bit of shopping but mostly to pick up my meat CSA box for the month. Herewith the 4505 Meats Easter Basket, full of lots of rabbit love. WWW!

This is my second CSA box from Ryan Farr and his glorious team at 4505 Meats. Their Spring lamb CSA box was really amazing and I’m just now starting to eat it. Wow.

What a lovely spread of goodies. I love their hand-drawn labels.

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I have long been a fan of rabbit. When I lived briefly in the country I had a neighbor lady who kept rabbits. Occasionally she would call me at work and ask if I wanted a rabbit and of course I always said Yes! I would come home and find a plastic bag full of ice packed around a carefully wrapped freshly butchered rabbit. Later I would pop by her house on my bike and pay her for the next few deliveries. There is a lot to be said for the country life!

My favorite ways to prepare rabbit are Jeff Smith’s rabbit and leeks or Julia Child’s broiled deviled rabbit.

Happily for me now though, Ryan has made it extremely easy for me and his other lucky customers to enjoy rabbit. All the prep is done and even I in my mostly one-handed-while-rehabbing state can easily prepare a delightful dinner.

The coolest 4505 Meats chill bag came stuffed with all of these Easter delicacies and an instruction card on how to cook and serve each savory treat.

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To start is a pouch of ruby hued pickled spicy beets and eggs.

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A generous bag of luscious rabbit shoulder confit on the bone, slow poached in delicious fat.

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Dainty marinated carrots from their country line farm.

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Romesco sauce, one of my personal favorites, to serve with the confit on crostini perhaps.

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For the main courses, marinated rabbit leg in parsley, lemon and shallots, to be braised in rabbit stock.

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A generous saddle of rabbit wrapped in belly to be roasted with olives and herbs.

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Four plump rabbit and pork sausages with white wine and green garlic.

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Just for fun they added homemade peep marshmellows, colored pink from beets and cut into cute rabbit shapes.

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This seems more like two dinners worth but it will be quite the spread.

I can only anticipate how delicious these rabbity goodies will taste. I know that me and a few lucky friends are in for an amazing dinner very soon.

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Meantime, Happy Easter to you and your families!

Food Torture – Easter Edition

Yes, folks, it is time once again for food torture at Easter time…

Behold, Peep torture:

And there is more….

How to make a ham feel very foolish:

Now, to calm yourself after such unpleasantness, here are some happy pictures:

Birds off the back terrace:

And a dusting of snow for Easter:

Please note that snow is such a rarity in California, hence the excitement! If you look really closely at the mountain ridge across the valley you will see a sugar dusting of snow.

Happy Easter!