Another Reason to Celebrate!

Greetings food lovers,

     The Easter and Passover celebrations are officially behind us for this year. Another celebration with family is now simply a fond memory. And while the basic origins of these two celebrations have established religious and ethnic attachments in all of our communities, we all observe and honor the rituals close to home, celebrating and feasting with our families and friends.

     In my Italian-American family, we enjoyed many of the foods and traditions that for three generations have remained time-honored elements associated with the Easter celebration. And we look forward to sharing them every year we celebrate a new Easter. I find it amazing that we never find dull or uninteresting the same old recipes. On the contrary, I find the anticipation of waiting to savor my favorite dessert, Ricotta Pie, an experience that gives the Easter Celebration a personal joy shared with my family.

     This recipe for Easter Pie, also known as Ricotta Pie, was my contribution to the dessert table. But don’t wait for next Easter to try this delicious dessert. By all means, test it out now and savor the light, creamy texture. It is simple enough to make for dessert tonight. Mangiare!

Ricotta Pie (Easter Pie)

Ingredients

4 eggs

1 cup sugar

3 cups ricotta cheese

¼ cup flour

2 tablespoons orange zest

2 tablespoons lemon zest

1 tablespoon vanilla extract

1/8 teaspoon salt, optional

1 cup mini semi-sweet chocolate chips, optional

1 10-inch unbaked pie crust

Directions

Preheat oven to 350°F.

Beat eggs until foamy. Gradually add sugar, beating until mixture is thick.

In a large mixing bowl, combine ricotta cheese, orange and lemon zest, salt and vanilla. Stir in the egg and sugar mixture and beat until well-blended and smooth. If you are adding the chocolate chips, stir them in now.

Pour into the unbaked pie shell. 

Sprinkle a few additional chocolate chips on top before baking. 

Bake for 50 to 60 minutes. Do not overcook or the texture will be dry. 
Allow to cool for one hour before serving.

Spring Is Here!!

Wow!!....Spring has finally arrived. After a long winter with its long days,cold nights and grey skies we can celebrate its passing and the beginning of warm weather. This weekend looks like a harbinger of things to come. As we celebrate Easter with our family and friends we look forward to delicious brunches and family dinners. Since we're all kids at heart, we'll also sneak candy from baskets, bowls and candy dishes. Our recipe this week is a timely time-tested heritage recipe - Butter Cream Easter Eggs. As a child growing up, I remember well these butter cream candies and their variations - Coconut Cream and Peanut Butter. Our thanks to Barabra E. from Chester Springs for this classic home made candy. If you have children and want to try a family cooking session, this recipe is fun and enjoyable for the entire family. Photos and cooking instructions follow for the Butter Cream Easter Eggs. One note: the recipe calls for parafiin wax (sometimes called baker's wax or canning wax), paraffin wax is edible and is often added to chocolate. When added to melted chocolate, it gives the finished piece a glossy finish and helps it remain solid at room temperature. You can purchase the wax at your grocery store where canning supplies are sold. Its use is purely optional.

Have a great Easter, enjoy the warm weather and the great food you will experience this weekend!

Butter Cream Easter Eggs

8 ounces cream cheese, softened
2 pounds confectioners’ sugar
¼ cup melted butter
½ teaspoon salt
1 teaspoon vanilla
Semi-sweet chocolate, melted

Refrigerate prior to serving.

Note: For Coconut Cream Eggs add 8 ounces flaked coconut. For Peanut Butter Eggs add 1 1/2 cups smooth peanut butter. Add either after you have blended the confectioners’ sugar with the cream cheese and butter.

In a stand mixer fitted with a paddle attachment, cream the softened butter and cream cheese until thoroughly blended and mixture has a creamy texture.  Add the salt, vanilla and confectioners' sugar to the creamed mixture.  If making peanut butter or coconut cream eggs add the ingredients to the mixture now.

The bowl on the left contains the chilled butter cream mixture and the bowl on the right contains the peanut butter mixture.

Remove bowl from mixer, chill for several hours or overnight.

Using a teaspoon, scoop out a small amount of chilled mixture and roll into a small egg shape. Put on tray, cover with plastic wrap and chill in freezer for several hours or overnight.

Melt chocolate in microwave or in a double-boiler.

With a small wooden skewer or large toothpick, dip each egg into the melted chocolate mixture, coating all sides.  Lay on a wax paper-lined baking sheet until the chocolate has set.  Use some of the remaining chocolate to fill in tiny holes left from toothpick.  Place eggs in container and refrigerate until ready to serve.