Get cracking - Eggs-citing Easter entertaining
Published: Saturday | April 11, 2009
Eggnog's origins can be traced back to 'nog', an Old English term for ale.
Heather Little-White, Contributor
Many Easter foods are related to pagan rites of spring and modern interpretations and practice. For example, eggs are for rebirth, ham is for luck; cake/bread for fertility, candy and toys are placed in fancy baskets. Easter foods are primarily those of Easter Sunday, the day rejoicing Christians celebrate the resurrection of Jesus.
Religious tradition
Eggs are traditionally associated with rebirth, rejuvenation and immorality, which is why they are associated with Easter. In early Christianity, eggs were forbidden during Lent and so they were more exciting and in demand 40 days later. In Slavic countries, baskets of food, including eggs, are taken to church and blessed on Holy Saturday or before Easter midnight Mass, then taken home for Easter breakfast.
In the pre-Christian era, eggs were painted, blessed, exchanged and eaten as part of spring celebrations to welcome the sun from the long winter sleep. The decoration of eggs is associated with religion.
Versatility of hard-boiled eggs
Whether you are painting them to honour the celebration of Easter or cooking them, eggs are a great way to make your Easter holiday unforgettable.
Eggnog tradition
Eggnog is synonymous with Easter as it is with Christmas. It is believed that eggnog is a tradition that came to America from Europe as milk-based beverages and punches were concocted in the old World. In America, a new twist was given to a traditional product using rum, called 'grog', instead of wine. Since 'grog' was close to 'nog', the early name was 'egg-and-grog', then 'egg-and-grog', and later eggnog.
Others believe that the word 'nog' comes from the word 'noggin', a small wooden, craved mug used to serve drinks at tables in taverns. Yet another explanation is that eggnog started out as a mixture of Spanish sherry and milk. This was called 'dry sack posset' by the English.
It is customary for eggnog to be made in large quantities and used as a social drink and served at holiday parties. Today, the social character of the frothy brew remains and eggnog will always spice up the atmosphere and lead to merriment, especially after a Lenten season of sacrifice.
Easter breakfast
Easter breakfasts are easy with egg dishes in any form. You may want to make a Piquant Light Frittata, a type of omelette slowly cooked, unfolded Italian style topped with Parmesan cheese, fresh basil and fresh parsley.
No-fuss Easter brunch
For a No-Fuss Brunch, eggs can contribute to making Soft Scrambled Eggs with Smoked Salmon and Avocado with Herb-Roasted Potatoes
Buying and storing eggs
The majority of eggs available are hens' eggs. They come in various sizes, from small to extra large. Often a recipe will state the size of egg required; if it doesn't, it is best to use large eggs. Eggs come in various shades of brown, white and, less widely available, blue. The colour of the shell comes down to the breed of the hen that laid the egg and there are no nutritional or qualitative differences.
Eggs are a perishable food and need to be refrigerated. Keep eggs in the original carton in the coldest part of your refrigerator. Throw away any eggs that are cracked, broken, or leaking. It is best not to wash eggs before storing or using them. Washing is a routine part of commercial egg processing and the eggs do not need to be rewashed. The times for safely storing parts of the eggs differ:
Cooking eggs safely and creatively at Easter is an easy way to provide nutritious dishes for the family while giving you time to get out of the kitchen to have some fun.
Heather Little-White, PhD, is a nutrition and lifestyle consultant in the Corporate Area. Send comments to editor@gleanerjm.com or fax 922-6223.
6 eggs
1 cup sugar
1/2 tsp vanilla
1/4 tsp nutmeg
2 cups milk
2 cups heavy whipping cream
3/4 cup brandy
1/3 cup dark rum
Method
Chill everything before serving for best results. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Slowly stir in brandy, rum, cream and milk. Chill again and serve cold.
CHOCOLATE EGG NOG
This rich chocolate eggnog is for celebrations and not for children. It's heavy on the rum!
1 cup milk
1 1/2 cups chocolate milk
5 eggs
1/4 cup brown sugar
1/2 cup whipping cream
1/2 strong Blue Mountain coffee
1/2 cup dark rum
1/2 tsp ground cinnamon
Method
Combine milk and chocolate milk in a saucepan and scald (do not boil). In another bowl, beat eggs and sugar together until thick. Add about 1/2 cup of the hot milk to the egg mixture and mix through. Stir the egg mixture back into the hot milk and place over low heat. Add whipping cream and rum.
Cook, but do not boil, stirring until mixture thickens. Remove from heat and add rum and cinnamon. Cool then refrigerate to chill. Serve with a sprinkling of grated chocolate and nutmeg.
(Recipes from About.com)