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Antonio Gonzales shows Renee Kohn some of the more refined Easter cocktail recipes.
Duration : 0:5:42
the chocolate bunny is a must for any Easter gift basket. Get tips for choosing the right chocolate rabbit in this free Easter video clip about making the perfect children’s Easter basket.
Expert: Matt Cail
Contact: www.homepaintings.biz
Bio: Matt Cail is an artist who works in oil, water color and acrylic paints, among others.
Filmmaker: randy primm
Duration : 0:1:1
There will be 21 children who are 12 and under at the birthday party for my soon-to-be 3-year-old but only six of the children will be over the age of 5. Should I plan a specific activity for the six older children? There will already be activities they can enjoy such as a pool, water slide, and crafts but I was thinking of creating a treasure hunt game for them to play in the house while the rest of the little ones play a simple easter egg hunt-type game outside. Does this sound like a good idea or does it seem like too much trouble? My worry is that I’m making the party too complicated and they’ll probably have fun regardless but there will be so many younger children there and I don’t want to leave out the bigger kids. Thanks for your input!
Your way over board and complicating this too much. Your focus for the day should be on your three year old and older kids should be reasonable enough to understand that it is the 3 year olds day and it will be themed around them.
Since your doing a craft the little ones can do all ready then there is your party favor. I’d skip the egg hunts (Easter is over anyway) and you don’t need to create special entertainment for older children who happen to be there. Your responsibility and priority on party day is your own child- the birthday kid! Don’t make extra work for yourself by over complicating things. It isn’t necessary.
Vernor’s Ginger Ale Ham
10 lb. precooked smoked ham (with bones)
16 oz. canned sliced pineapple (save juice)
about 30 cloves
¾ cup brown sugar (firmly packed)
Vernor’s ginger ale (about 3-12oz bottles)
Cherries (optional)
Place ham in roasting pan.
Stick cloves into ham so they are evenly spread.
Place pineapple rings(and cherries) along the sides and top of ham and secure with toothpicks.
In a bowl, mix vernor’s ginger ale, ¼ cup pineapple juice, and brown sugar. Pour mixture over ham.
Bake ham at 325 degrees F until meat thermometer reaches 130 to 140 degrees F (about 3 1/3 hours or 18 to 20 minutes per pound.
Important:
Baste ham every 20 to 30 minutes.
http://www.vernors.com/
HAM IN COCA-COLA
Nigella: "This recipe is from How to Eat, with some rejigging (just because it’s not in my nature to leave completely alone) and I don’t apologise for reproducing, or rather recasting, it because I simply cannot urge you to try this strongly enough. The first time I made it, it was, to be frank, really just out of amused interest. I’d heard, and read, about this culinary tradition from the deep South, but wasn’t expecting it, in all honesty, to be (in all honesty) good. The truth is it’s magnificent, and makes converts of anyone who eats it. But, if you think about it, it’s not surprising it should work: the sweet, spiky drink just infuses it with spirit of barbecue. I have to force myself to cook ham any other way now; though often I don’t bothering with the glaze but just leave it for longer in the bubbling Coke instead."
Ingredients:
2kg (4.4lbs) mild-cure gammon (type of bacon/ham)
1 onion peeled and cut in half
2 litre-bottle coke
for the glaze
handful cloves
1 heaped tablespoon black treacle (molasses)
2 teasps English mustard powder (could substitute 2 tsp. Very hot English mustard)
2 tablespoons demerara sugar( turbinado sugar)
Instructions:
I find now that mild-cure gammon doesn’t need soaking. If you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes’ extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.
When the ham’s had its time (and ham it is now it’s cooked, though it’s true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want). Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.
Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.
This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that follows is perfect: ham and eggs southern style.
Serves 8
http://www.channel4.com/life/microsites/N/nigella/bites8.shtml
SWEETCORN PUDDING
Nigella: "This isn’t pudding as in desert, but pudding as in rich, heavy, airless souffle. I suppose nothing’s to stop you separating the eggs, whisking the whites and turning this into a lighter, frothier affair, but there is most definitely no call. This is easy to make, toothsome and comforting to eat, and I have Gaby SURNAME TO COME, to thank for it.
There’s something particularly gratifying in specifying a can of creamstyle sweetcorn in a recipe, but then I have a great sentimental affection for it. When I was about 12, it was my idea of gastronomic heaven. And needless to say, children love this: thrown together, in smaller quantities to be sure, and paired with some slices of shop-bought ham, it makes for a simple, stress- free tea, one that’s likely to be eaten, not pushed whiningly to the side of the plate."
Ingredients:
5 eggs
510g can sweetcorn, drained
418g can creamed sweetcorn
300ml (1cup, 4TBSP) full fat milk
300ml (1cup, 4TBSP)double cream
60g (0.6 cup US)plain flour
1/2 tsp baking powder
1/2 teaspoon salt
Instructions:
Preheat the oven to 190 C/gas 5 and butter an ovenproof dish – and I use my old, scuffed pyrex one which measures 33cm x 25cm.
Whisk the eggs in a large bowl, and then add, beating unenergetically, all the other ingredients. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on the top.
Serves 8
http://www.channel4.com/life/microsites/N/nigella/bites8.shtml
What am I suppose to do with these pods? They look like this…
http://willowbrookacres.com/pod.jpg
.
The pods are seeds actually, but it is better to pick them off because they take strength away from the bulb.
The will germinate if they are ripe enough into tiny Lily plants, but it takes years to get a flowering plant from seed.
If they are brown and ripe now, pick them , have fun planting the seeds, but next time don’t let the flower go to seed it really does weaken the bulb.
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For your Easter Academia Barilla would like to suggest you this recipe: Rack of lamb with herbs and artichokes. Discover how to prepare this dish with Chef Matteo Carboni. For more Italian food recipes visit Academias web site www.academiabarilla.com
Duration : 0:4:39
Looking for gifts for an Easter basket? Learn how to add stuffed animals in this free Easter video clip about making the perfect children’s Easter basket.
Expert: Matt Cail
Contact: www.homepaintings.biz
Bio: Matt Cail is an artist who works in oil, water color and acrylic paints, among others.
Filmmaker: randy primm
Duration : 0:1:12
Mar
23
I do but its mostly for the kids.
I also like to make all the little goodies
and crafts and what not.
Alot of people go to church but i don’t.
Yes.
"On the third day He rose again in fulfillment of the scriptures." (Nicene Creed, 325 C.E.)
"We bring you the good news that what God promised to the fathers, this day he has fulfilled to us their children by raising Jesus." (Acts 13:32-33)
Christians all over the world celebrate the Resurrection of Jesus Christ from the dead on Easter Sunday.
for more information, see the Catechism of the Catholic Church, sections 638 and following: http://www.usccb.org/catechism/text/pt1sect2chpt2art5p2.shtml
With love in Christ.
like cookies or dinners?
Event ham w. tangerine glaze
Ingredients
1 [8 to 10-pound] smoked ham, bone-in, skin on
Kosher salt
freshly ground black pepper
1 large bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup [2 sticks] unsalted butter, cut in half lengthwise, then into chunks horizontally
2 tangerines, sliced thinly [remove seeds]
2 cups fresh-squeezed tangerine juice [from about 10 tangerines]
2 cups light brown sugar, packed
1 cup filtered water
1/4 teaspoon whole cloves
2 cinnamon sticks
Method
Preheat the oven to 300°
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop half of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours.
Method for the Glaze
Place a saucepan over medium heat. Add the chopped butter, tangerines, tangerine juice,
brown sugar, water, and spices. Slowly cook the liquid down to a glaze; about 30 to 40 minutes.
After ham has roasted for 2 hours, pour tangerine glaze over surface, tangerines and all. Scatter the remaining sage leaves on top and stick ham back in oven and continue to cook for 1 1/2 hours, basting with juices every 30 minutes.
Stick ham back in oven and roast for final 30 minutes, or until ham is dark and crispy, and the ham is shiny with the syrupy glaze. Let ham rest on cutting board before carving.
Apricot Raspberry Soup
Ingredients
1 pint red raspberries
1/4 cup sugar
2 Tablespoons fresh lemon juice
12 apricots, peeled and pitted
1 1/2 cups apricot nectar
1/2 cup yogurt
Method
Combine the raspberries, sugar, and lemon juice in a food processor or blender, and process until smooth. Press the puree through a sieve to remove the seeds. Combine half of the raspberry puree with the apricots and apricot nectar in a food processor or blender, and process until smooth. Add the yogurt and process until just combined. Spoon the soup into chilled bowls, swirl in the remaining raspberry puree, and serve.
NOTE: The raspberry puree may be made up to 24 hours in advance and refrigerated until you are ready to make up the soup. Blend it with the apricots just before serving
Cookie Cutter Sugar Cookies
Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup vegetable shortening
3/4 cup sugar
1 egg
1 tablespoon whole milk
1 1/2 teaspoons pure vanilla extract
Method
Preheat oven to 350°. Line a cookie sheet with parchment paper.
Stir together flour, baking powder and salt. In a large mixer bowl beat butter until butter is softened.
Add sugar and beat until fluffy add egg milk and vanilla and beat well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 3 hours or until easy to handle. Roll dough 1/8 inch thick. Cut with your favorite cookie cutters. Place on cookie sheet and 7 to 8 minutes. Remove from oven. Cool on pan 5 minutes. Remove to cooling racks and let cool completely before frosting, if desired.
Makes 36 to 48 cookies.
Creamy Icing
In a small bowl beat 1 egg white, 2 teaspoons lemon juice or vanilla. and enough powdered sugar [1 1/2 2 cups] to make icing of piping consistency. Spread icing on cookies, let dry. If desired, add a drop or two of food coloring, spoon into a zipper style plastic bag, forcing the icing to the corner. Make a small hole in the corner and use to pipe decorations onto cookies.