by Leslie Meier
Please turn the page for
some fun Easter tips
from Lucy Stone!
Hot Cross Buns
Hot cross buns are a traditional Lenten treat, but Lucy always hates the way the sugary icing melts when she warms them up in the oven. When she visited England, however, she discovered that they make the cross with a floury paste. English buns are also heartier than the American supermarket variety, and if you make them, they’re a good way to use up the candied fruits left over from your Christmas pudding.
Hot Cross Buns
½ cup milk
2 cups unbleached flour
2 Tbsp. confectioner’s sugar
½ tsp. each, salt and cinnamon
¼ tsp. each, mace and nutmeg
tsp. ground allspice
1½ Tbsp. cold butter, diced
1 packet rapid-rise yeast
cup each dried currants (or raisins), golden raisins, and
mixed candied fruit
1 large egg, beaten
For the pastry crosses
cup all-purpose flour
1 Tbsp. butter
1 tsp. confectioner’s sugar
For the glaze
2 Tbsp. milk
1½ Tbsp. granulated sugar
Warm ½ cup milk in small saucepan and set aside.
Sift flour into large bowl; stir in sugar and spices. Rub the butter into the mixture until it resembles fine crumbs. Mix in yeast, then fruit. Make a well in the center and stir in the egg and enough heated milk to form a soft dough that isn’t too sticky.
Turn dough onto a lightly floured surface and knead until smooth and elastic. Return to bowl, cover with plastic wrap, and let stand in warm place until the dough has risen by a third. (This may take 3 to 5 hours.)
Lightly oil a baking sheet. Turn risen dough onto a lightly floured work surface, knead for a minute, then divide into 6 equal pieces, each shaped into a neat ball. Set on baking sheet and cover with plastic wrap. Set aside until dough is puffy, around 45 minutes.
Preheat oven to 400 degrees F.
To make the pastry crosses: Sift all-purpose flour into small bowl, rub in butter until mixture forms fine crumbs, mix in sugar, and stir in 1 Tbsp. cold water to make a firm dough. Turn the dough onto a lightly floured surface and roll into a 2 by 8 inch rectangle. Cut into 12 strips, each 4 inches long and ¼ inch wide. For each bun, brush 2 strips with a little water and arrange wet side down in a cross on top of the bun. Bake until golden brown, about 15 minutes.
To make the glaze: Combine milk and sugar in small saucepan and cook over low heat until sugar is dissolved, about 5 minutes. Raise heat to high and boil vigorously for 30 seconds until glaze becomes syrupy.
When buns are done, transfer to a wire rack set on wax paper and brush with hot glaze.
Ricotta Pie
Lasagna is a good option for meatless Lenten meals, and thrifty shoppers like Lucy know that ricotta and mozzarella often go on sale this time of year. Most lasagna recipes only call for half a quart of ricotta, which means you need to find a recipe for the other half of the container. Here it is:
Italian Easter Pie
Crust
1 cups flour
2 Tbsp. sugar
½ tsp. salt
¼tsp. baking powder
¼cup butter
¼cup shortening
2 eggs, beaten
Combine all ingredients except eggs in food processor and whizz until mixture resembles small crumbs. Transfer mixture to a large bowl and add the eggs, stirring until moistened, and mixture forms a ball. You might need to add a tablespoon or two of cold water. Cover and chill for one hour.
Filling
1 (15 oz. ) carton of ricotta, or half of a 32 oz. carton
1 cup sugar
1 Tbsp. flour
1 tsp. grated orange peel
dash of salt
4 eggs
1 tsp. vanilla extract
cup semisweet chocolate chips
cup diced candied citron
tsp. cinnamon
Beat ricotta, sugar, and flour in a mixing bowl. Add orange peel and salt; beat until smooth. In a separate bowl, beat eggs until thick and lemon colored (about 5 minutes). Slowly fold eggs into ricotta mixture. Gently mix in remaining ingredients.
Roll out the chilled pastry on lightly floured surface, then place in a 9-inch pie pan. Pour the filling into the crust. Bake at 350 degrees F for 55 to 60 minutes, until filling is firm.
Easter Egg Hunt
Folks like Lucy who live on the New England coast are familiar with the idea of spring but don’t really experience it. Easter weather is extremely variable, ranging from howling blizzards to early heat waves. For the most part, breezes from the ocean keep temperatures cool, and clouds and rain are far more likely than sunshine. That means plastic Easter eggs are the obvious choice for outdoor egg hunts, but filling them is always a bit of a problem. The kids have already gorged on candy from their Easter baskets, so Lucy doesn’t like to give them more sweets. That means the weeks before Easter are spent looking for small, inexpensive items. Here are a few suggestions:
Lip balm
Finger puppets
Plastic bugs or other creatures
Matchbox cars
Money
Barrettes
Jewelry
Stickers
Temporary tattoos
Silly Putty
Special gifts can go in eggs that are marked with the recipients’ names; girly tokens can go in pink eggs, those for boys in blue eggs.
KENSINGTON BOOKS are published by
Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018
Copyright © 2013 by Leslie Meier
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
Kensington and the K logo Reg. U.S. Pat. & TM Off.
Library of Congress Control Number: 2012949616
ISBN: 978-0-7582-8630-7
