foodessa

Showing posts with label Easter. Show all posts

pure MAPLE SYRUP desserts

Smooth, luscious Maple syrup in its purest form enhances any dessert.
Transformations take place from the simple to the more complex of treats.

This year more than ever, I've been craving Maple syrup enjoyed at Sugar Shacks.
Due to personal reasons, I've had to forgo some of my favourite Spring outings.
Therefore, I set out to please myself with this indulgence while trying out different desserts.

Since, for many, Easter is around the bend, I thought you may enjoy making these as well.
From a simple cookie bar to the more time consuming pastry cream topped cupcake…you choose.

butter Pecan Almond Maple Syrup bars

makes 16 pieces

PRINTER VERSION

INGREDIENTS:
(American measures)

Pastry crust base:
. 1 xLarge egg yolk
. 3 Tbsps. water
. 1 Tbsp. grapeseed oil
. 1/2 tsp. pure Vanilla extract
. 1/2 tsp. pure Almond extract
….
. 1 cup All-Purpose flour
. 1/2 cup ground almonds
. 1/4 cup granulated sugar
. 1/4 tsp. sea salt
….
. 1/4 cup (60g) unsalted butter, chilled, cubed

Topping:
. 1/4 cup (60g) unsalted butter
. 1/3 cup Maple syrup (or mild honey)
. 1/4 tsp. sea salt
....
. 1 cup Pecan halves
. 1/2 cup sliced almonds
. 1/4 cup shredded coconut (optional garnish)

PREPARATION:

. Pre-heat the oven to 400F.
. Position the rack in the center of the oven.

. Line a 9 inch (or 8x11inch) baking dish with aluminium foil going up the sides. Grease it with a little vegetable oil.

Pastry crust base:

1. In a very small bowl, whisk the egg yolk, water, oil and the extracts. Set aside.

2. In a food processor, place all the other DRY ingredients excluding the butter.

3. Pulse a few times before adding the chilled, cubed butter through the spout. Pulse a few more times until the mix looks crumbly.

4. Keep the food processor on while pouring the egg yolk mixture through the spout. Run the machine only until the dough comes together and off the sides.

5. Press the dough evenly throughout the bottom of the greased dish. Dock it with a fork.

BAKE it for 12 minutes.

...Meanwhile:

Topping:

6. In a small saucepan, melt the butter, syrup and salt on LOW-MED heat. After a few minutes, remove the liquid from the heat and stir in the nuts until completely coated.

7. Add this topping evenly over the base crust. BAKE another 10 minutes. Let it cool for at least 2 hours before lifting out the foil in order to cut the 16 pieces.

. Store in an airtight container for a week at most or freeze within parchment paper.

Chocolate Caramel Maple syrup CHILLED cake
ice-box cake

PECAN butter Maple Syrup mini tarts

24 mini tarts or 12 medium tarts

PRINTER VERSION

INGREDIENTS:
(American measures)

Pastry Dough:
. 1 cup All Purpose flour (plus for dusting work surface)
. 1/4 cup confectioners' sugar
. 1 Tbsp. granulated sugar
. 1/4 tsp. sea salt
. 1/2 cup cold, unsalted butter, cubed
. 1 oz. cold cream cheese, cubed

Filling:
. 2 Tbsps. unsalted butter, softened
. 1/4 cup brown sugar, packed
. 1/4 cup Maple syrup
. 1 xLarge egg
. pinch of sea salt
. 1 tsp. pure Vanilla extract
. 1 Tbsp. orange peel zest (optional)
. garnish: 24 raw pecan halves
(1 per mini or 2 per medium tart)

PREPARATION:

Pastry Dough:

1. In a food processor, on LOW speed, whirl together the flour, sugar(s) and salt. Add the butter and cream cheese. Immediately, start the PULSE action about 5 times before whirling on MEDIUM speed just until dough is combined and detaching from the sides. Do not over mix.

2. Form dough into a log and wrap with plastic. Refrigerate until firm for at least 1 hour or up to 1 week.

. Pre-heat the oven to 350F.

. Position the rack in the center of the oven.

. Use a non-greased muffin (12 or 24 mini) pan.

… Afterwards:
3. FILLING: Cream together the butter and sugar on MEDIUM speed. Add the Maple syrup, egg, salt and Vanilla, (optional orange zest).
... ASSEMBLY:
4. DIVIDE the dough into units (12 / 24) desired.
5. Roll the dough pieces into balls and flatten them slightly before placing them into each muffin cavity. Gently press into the bottom and sides of each cavity to form tart shells.
6. Evenly pour the filling into each cavity. Garnish with one pecan per mini tart or two for the medium tarts.
7. BAKE for about 30 minutes for the mini tarts and 40 minutes for the medium tarts.
8. Remove from the oven and let them cool completely before gently nudging them out of their cavities. Serve at room temperature. Store in open air for a few days or freeze for up to a month. Lightly warm before serving.

PECAN PIE with GRAHAM CRUST
...with a few sweet modifications

Maple Syrup pudding cake
Pouding chômeur a la Bosc Pear
Poor Man's Pudding (aka French "Pouding Chômeur")

Vanilla cupcakes
topped with Maple Syrup Coconut Cream…
and Syrup coated roasted almonds

yields 12 cupcakes

PRINTER VERSION

INGREDIENTS:
(American measures)

Cupcake (Vanilla):
. 1-1/4 cups All-Purpose flour
. 1 tsp. baking powder
. 1/8 tsp. sea salt
. 1/2 cup unsalted butter (softened)
. 1/2 cup granulated sugar
. 1/4 cup brown sugar, packed
. 1/4 cup Maple syrup
. 2 xLarge eggs, room temp.
. 2 tsps. pure Vanilla extract
. 1/2 cup milk (of choice) room temp.

Maple syrup Coconut Pastry cream:
. 2 xLarge egg yolks
. 2 Tbsps. confectioners' sugar
. 6 Tbsps. All-Purpose flour
. 1/4 cup Coconut cream milk
. 1 cup milk (of choice)
. 1/2 tsp. pure Vanilla extract
. 6 Tbsps. pure Maple syrup

Coated garnish:
. 1/2 cup roasted almonds, coarsely chopped
. 3 Tbsps. pure Maple syrup

PREPARATION:

Cupcake (Vanilla): Made same day as serving
. Pre-heat the oven at 350F.
. Position the rack in the center of the oven.
. Line a muffin pan with paper liners.

1. In a medium bowl, sift together the flour, baking powder and salt. Set aside.

2. In a large bowl, cream the butter with an electric beater. Keep beating while adding in the sugar(s) along with the Maple syrup. Combine and scrape down bowl for about 2 minutes. Then, beat in one egg at the time until the mix feels fluffy. Beat in the Vanilla last.

3. Afterwards, on LOW speed, beat in the flour mix and milk in alternate stages while scraping down the bowl. Do not over mix.

4. With the aid of an ice-cream scoop, evenly distribute leveled spoons into each lined cavity.

5. BAKE for only 17 minutes. Then, once removed, cool cakes in the pan for 1 hour before transferring onto a rack. Leave at room temperature.

Maple syrup Coconut Pastry cream: Can be made the day ahead
6. In a small-medium saucepan, hand whisk the egg yolks, confectioners' sugar, flour and a little milk to create a fairly smooth paste.
7. Then, whisk in the remaining milk until all is combined.
8. Over MEDIUM-HIGH heat, whisk the custard until a light thickening appears. Immediately take the pot off the heat. Add in the Vanilla and Maple syrup.
9. Let the cream rest for about 15 minutes more while giving it a stir every so often.
10. Transfer cream into a strainer over a medium bowl and cover it with a plastic wrap touching the surface with a tiny opening. Transfer the warm bowl to the refrigerator for a few hours to set until cold. Note: This cream keeps well for 2-3 days.

Coated garnish: Can be made the day ahead
11. Toss the roasted almonds into the Maple syrup.

Assembly: To be done fresh, right before serving:
. Dollop a generous amount of pastry cream over cupcakes. Gently top each cupcake crown with the nut garnish.

For now, I'll have to let this enticing list go…off to concocting my next Maple syrup delight.

Hopefully one of these desserts has given you the excitement you needed to plan dessert for this coming weekend. Enjoy it in company of those who make you happy and who bring out the best you.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

ITALIAN - Quebec BRUNCH invite

Treating your guests to a menu that is indulgent and invites them to linger.
True to my roots, an Italian brunch welcomed some Quebecois specialties.

Through most celebrations we tend to stick to the traditional dishes.
However, with time and since I've taken over the challenge of bringing novelty to the table…
I introduced a few Quebec style specialties which complimented the old stand-byes.

Here, I'll share a few from my past recipes as well as adding in a few new ones.

Entrée:

Chicken Sweet Potato Soup
Topped with rustic, artisanal bread Croutons
Used my Chicken Tomato potage recipe with the addition of three medium size sweet potatoes.

Side Platters:

Bruschetta: Vegetable / Sausage mix topped with Cambanzola
Saute of bacon, onion, fennel, mushroom, finely diced sweet potato. A splash of dry Sherry or Porto.
Once the Rustic bread slices were slightly toasted, some warm mix was set up to receive a few slices of Cambanzola blue brie cheese (brie and gorgonzola) over top.

Egg Noodle Ham Pastiera
The traditional, Italian pasta pie ' Pastiera' developed and perfected alongside my 'Nonna'.

Smoked Ham slices with a Honey-Dijon mustard sauce.
Preferable to cook the small smoked ham.
Cover the ham with water in a restrictive size pot.
Lightly boil for about one hour. Remove the ham from the water and cool in the refrigerator.
Slice when ready to serve.
Sauce: ancient grain Dijon mustard with mild honey (to taste)
Garnish with a few Orange or Pineapple slices.

warm Quebec style baked BEANS feves au lard
Pork belly ham, and a pouring of Spring time sweetness was shared here.

***

Side Platter: mains :

Mashed potato puffs
Either made with leftover mashed potatoes or as in this mashed root vegetable puff recipe.

Mayo-free stuffed Italian style 'Deviled' eggs
. Boil six eggs in cold water, uncovered.
. Then remove from the heat when the first strong boil appears.
. Cover the pot for 12 minutes to achieve hard boiled eggs.
. Bring them to room temperature and later refrigerate.
. Patiently peel the shells. Gently divide the eggs and remove the yolks.
. Mash the yolks with a small dollop of Dijon Mustard.
. Splash in a little white Balsamic vinegar as well as extra virgin Olive oil.
. A small amount of crushed capers and minced parsley leaves can be added.
. Pinch of sea salt and granulated garlic powder to season.
. Then, taste to see what's missing. Garnish with fresh, parsley leaves.

***

Central PLATTER:

SQUASH Goat CHEESE Tarragon BISCOTTI
Squash, pumpkin or sweet potato make excellent creamy cheese biscotti.
Aromatic herbs or seeds can easily replace the French tarragon in this crunchy bite.

Store-bought sides:
marinated oyster mushrooms
marinated artichoke hearts
raw fennel slices
green 'Cerignola' olives
black olives, pitted
roasted red peppers
(blended with a little Olive oil and chopped Parsley, salt, garlic powder)

Spreads:
Porto Fig Walnut and Cheddar spread
(vegetarian paté)
With a few other Porto fig slices as garnish

***

CRETON light spread
An ode to my Quebec roots...inspired by Quebec Sugar shacks.
With my own twists of making it with lean minced pork, added butter and some low-fat milk.

yields about 3 cups (750ml) / [6x125ml mini jars]

PRINTER VERSION

INGREDIENTS:
(American/Metric measures)

Part-1
. 1 lb. (~500g) lean, ground pork
. 1 small sweet onion, finely chopped
. 1/4 cup (60g) unsalted butter
. 1 cup (250ml) milk (2%)
Seasoning:
. 1-1/4 tsps. (6.25ml) sea salt
. 1 tsp. (5ml) granulated garlic
. 1/8 tsp. (.63ml) ground cinnamon
. 1/8 tsp. (.63ml) ground cloves
. 1/8 tsp. (.63ml) fresh nutmeg, grated
Part-2
. 2 bread slices, lightly toasted, crustless and cubed
. 1/3 cup (75ml) milk 2%

PREPARATION:

1. In a medium size pot, place ALL the ingredients from Part-1. Then, on MEDIUM heat, mix and stir it to combine for a few minutes.

2. Lower the heat only one notch down. Cover the pot and come back every so often to stir it in order to make sure it doesn't burn at the bottom. Cook for 40 minutes.

3. Part-2: Meanwhile, lightly toast the crustless bread and cut it into cubes. Only once the initial cooking time is over, put in the cubed bread. Combine it to the mix and cover to cook for the last 5 minutes.

4. Place everything into a glass bowl and cover it with a plastic wrap slightly ajar for a minimum of 4 hours up to overnight in the refrigerator.

...Afterwards:

5. With a food processor, turn in the cold mix with the extra milk. Pulse a few times and then whirl on MEDIUM speed until a desirable, smooth texture is achieved. Tip: if a creamier texture is required, just add a little more milk.

6. Serve right away or conserve it for up to a week. Better yet, place some in small mason jars and freeze for up to 3 months. Thaw in the fridge before serving.

Happy celebrations throughout any table shared with loved ones. Enjoy the festivities.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Italian EASTER brunch COCKTAIL invite

Treating your guests to a simple menu that is both inviting and unpretentious.
Some traditional along selected store-bought side dishes embraced us after an inviting cocktail.

This was last year's simple get together when I had suddenly found out that...
Easter brunch was going to take place at my table.
I'm still trying to remember how this had happened...no matter...it was an appreciated success.
Knowing for sure that I could not forego our traditional savoury 'Pastiera' and ham...
I quickly got to work on a simple to set Easter brunch.

I also got going on what dessert was going to treat our sweet tooth...
and decided that my ORANGE spice ALMOND flourless cake was the ticket.
Subtle sweetness extracted from Navel oranges...
found their way into a distinctive flourless almond cake.

Not only could I get a dessert out of this recipe...
I also retained the idea of making my favourite Brunch cocktail from:

Grand Marnier Orange compote syrup.

PRINTER VERSION

INGREDIENTS:
(American and Metric measures)

. 6 large Navel oranges, peeled, segmented
. 1/2 cup (110g) brown sugar, packed
. 1/4 cup (60ml) water
. 1/4 cup (60ml) Grand Marnier liquor*
* Other Orange-flavoured liquors: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec.

PREPARATION: (make it a day ahead)

1. In a medium saucepan, cook down the oranges along with the sugar and water on MEDIUM-HIGH heat. As soon as a boil has surfaced, lower the heat to a very light simmer (one notch above the low setting). Place the lid onto the saucepan and simmer for 30 minutes. Afterwards, uncover pot to add the liquor, stir and leave uncovered for another 15 minutes.

2. Afterwards, turn the heat off and leave it cool for another 30 minutes.

3. Prepare a sieve lined with cheesecloth in order to strain the orange pulp compote. Make sure all liquid syrup is strained. This usually takes about 15 minutes. Refrigerate until ready to use.

Note: the leftover, strained orange pieces can either be used into the ORANGE spice ALMOND flourless cake or other desserts of your choice. This mix also freezes very well for later use.

Break out the water bubbly and blend it with this tantalizing, spirited....
syrup to create an appetite opening beverage.

Orange Grand Marnier Mimosa style cocktail
(using the strained syrup from the orange compote mix)

For a crunchy snack to accompany your inviting cocktail...
roasted (savoury-sweet) flavoured almonds were offered.

***

Onto the Easter Brunch table:

Side PLATTERS:
Marinated oyster mushrooms
Marinated artichoke hearts
black olives (variety of choice)

Fresh Mozzarella or Bocconcini platter
Seasoned with a drizzle of extra virgin Olive oil, sea salt, marjoram. Fresh basil leaf garnish.

Other Cheese dedicated platter...
with a side of sliced Italian rustic bread:

Crotonese
Fontina
Friulano
strong, aged cheddar
Torta mascarpone
(a blend of Gorgonzola an Mascarpone)

Main dishes :
Pastiera and Ham

PASTIERA
Egg noodle ham savoury torte
and
Sweet baked ham

' Pastiera Salata Napoletana di Pasqua
con dolce Prosciutto Cotto '
cooked Ham

(either basted or sliced plain with a few orange slices for decorative garnish)

Here's wishing all who celebrate Easter...

a wonderful union with your loved ones.

Whether your table is elaborate or not...
warm hugs and great conversation will always be remembered above all.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.
Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Apple Nut Caramel Puff Pastry Roses

Flaky butter pastry gently wraps and rolls with caramel, nuts and tender apples.

From a bud, a delicate treat appears onto your sweet table as a pastry rose.

Although, it's obviously not apple season...

I just could not keep myself from trying to make these pastries.

After having been on this Italian site...

where this baker made her "Rose di mele con pasta sfoglia"...

I just had to run out and get the necessary ingredients.

Now, of course, in all that possesses me...

I just could not possibly stick to the plan.

After the initial excitement, I realized that...

the technique and the pastry were more intriguing than anything else.

Therefore, in true form, I buffed up the recipe a little.

Why not add a little spread of caramel and roasted nuts.

Then, as much as I'm accused of cutting the sugar too much at times...

I added more...whereby, the overall pastry benefited as I expected ;o)

Hopefully you'll give these a try...

and by all means, don't be shy to make this recipe your own as well.

Apple Nut Caramel Puff Pastry Roses

adapted and modified from an Italian recipe:

"Rose di mele con pasta sfoglia"

Makes 6 units

Printer version

INGREDIENTS:
(American / Metric measures)

. 2 (450g) puff pastry, rectangular sheets, thawed
. 2 large apples (golden Delicious preferred)
. 3 Tbsps. (45ml) granulated sugar
. 1/2 tsp. (2.5ml) ground cinnamon
. 1 small lemon finely zested
. 2 Tbsps. (30ml) lemon juice
. 1 Tbsp. (15ml) water
. 1 Tbsp. (15ml) unsalted butter
...
. 1/4 cup (60ml) caramel (or Dulce de Leche)
. 1/4 cup (40g) roasted almonds, crushed

PREPARATION:
. Position the rack in the center of the oven.
. Line a baking sheet with parchment paper or Silpat.

Apples:

1. In a medium bowl, place the sugar, cinnamon, lemon zest, lemon juice and water.
2. Peel, core and thickly slice the apples. Place them immediately into the bowl. Mix to combine.
3. In a medium skillet, melt the butter on MEDIUM heat and add the apples to cook down until the liquid has evaporated. Once and a while, toss them gently. Afterwards, remove the skillet from heat to have it cool or better yet, transfer to a large plate to have it cool quicker.

Pastry Assembly:

4. Divide the puff pastry sheet into 3 equal lengthwise pieces. This will give strips of 3-1/4 inches (8cm). Repeat with the others as well.
5. Along the side, place about 7-8 apple slices. Make sure to surpass the pastry dough when placing the apples.
6. Along the other length, spread the Dulce de Leche and sprinkle some crushed nuts. Close this end onto the third part of the apples' bottoms.
7. Now, gently and very carefully roll the pastry in order to create a Rose flower. REPEAT.
8. Now, place the flowers on a platter and refrigerate for about 30 minutes before baking.
9. Meanwhile, about 15 minutes before removing pastries from the fridge, pre-heat oven to 375F/190C/Gas5.
10. LATER: Gently remove the pastries from the platter and onto the prepared pan.
. BAKE them for 30 minutes or until lightly golden. Shut the oven and let pastries rest for 5 more minutes. Remove pastries from the oven and place them gently onto a cooling rack.
. Best served when they are just warm or leave them out at room temperature for up to two days.

The child in me still enjoys the whimsical found in boutique displays.

I thought of sharing these charming captures with you.

Enjoy the pastries and everything else you plan to make and devour over the holiday ;o)

Happy Easter and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are a few more related recipes that may be of interest:
- Apple Chocolate Phyllo BALUCHON parcels
- BAKLAVA phyllo pastry
- Chocolate Apple Nut Phyllo triangle pockets ...Food 101-How to Triangle Phyllo pastry
- PUFF choux PASTRY ricotta cream ZEPPOLE style
- stuffed Roll pastry cookie with Chocolate, nuts, raisin and citrus
- Two CANNOLI special...with Ricotta Maple syrup filling

Easter menu Egg Noodle Ham Pastiera and sweet Ham

A lightly modified Italian Easter menu based on Grandma’s ‘Pastiera’ di Pasqua.

A baked ham came about while my Nonna became more Canadian every passing year.

As a child, I remember our ‘Pasqua’ celebration including lots of chocolates ;o)

However, later, Easter treat was being hosted at my Nonna’s savoury and sweet spread.

Alas, many things have changed over the years.

Our Nonna is here in spirit and of course, our stomachs have become slightly tamed.

Now, Mom has partially taken over with a little help from me ;o)

Therefore, the recipes we now prepare have been selected by orderly favourites.

The two recipes below are certainly on the very top of the list.

I'll get this out there right away...

my 'Nonna' always made her Easter ‘Pastiera Salata’ ...

with homemade egg ‘tagliatelle’.

Unfortunately, I haven't reached that summit yet.

Time will surely fix all of this nonsense ;o)

In the meantime, I've come razor close with a noodle substitution.

Nested, dry egg noodle pasta has come in quite handy indeed.

Honestly, I don't know if my family was just trying to be nice...
but it seems they felt my Nonna's hands behind the blessed servings.

By the way, I also tried deviating from this recipe once more with strong cheddar cheese.

This turned out to be a BIG mistake...don't do it...at least not for this particular recipe.

Parmigiano Reggiano cheese only please. You won't be disappointed.

PASTIERA
(Egg noodle ham savoury casserole)
' Pastiera Salata Napoletana di Pasqua
con Prosciutto Cotto '

make ahead...serves 8-10

PRINTER VERSION

INGREDIENTS:

(American / Metric measures)

. ~ 3 lbs. (1.5 kg) smoked, boneless ham
NOTE: 'Virginia style' ham is the best

PASTIERA (egg noodle torte):
. 1 pkg. (500g) dried, large egg noodles 'Tagliatelle'
. 12 xLarge eggs (take out when starting recipe)
. 3 tsps. (15ml) sea salt
. 2 cups (180g) Parmigiano Reggiano cheese, grated, packed
. 2 cups (160g) ham, cubed small

PREPARATION:

1. Slice a portion off one end of the ham to make the amount needed for the cubed pieces. Cover and set aside in the refrigerator.
2. Place the remaining ham in a large
6 quart (5.6 Litre) deep saucepan. Cover the ham with filtered water, making sure it barely touches the surface of the ham (about 14 cups / 3.5 Litres). Cover the pot and bring it to a boil. Then, immediately lower the heat to LOW-MEDIUM and let the ham cook for 1 hour with the lid on.

3. Afterwards, close the heat and remove the ham from the liquid and set it aside to cool. Add the egg noodles into the pot with the hot liquid. Cover the pot for 15 minutes while the noodles soften. Then, loosen the noodles and cover the pot again for a last 5 minutes. Important: use a ladle to remove 3 cups (750ml) of liquid from the pot and discard. Toss in the cubed ham together with the egg noodles.
4. Meanwhile…Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Prepare a lightly oiled rectangle 9 inch x 13 inch (23x33cm) oven-proof dish placed onto a large baking pan on standby.
5. In a large bowl, beat the eggs very well. Add in the salt and cheese. Mix to combine. Then, pour
the egg mix into the prepared noodles. Toss and stir a few times. Afterwards, pour the whole mix into the prepared ovenproof dish.
. BAKE for 1:35 hours or until the surface is nicely golden brown.
. Once the 'Pastiera' is taken out of the oven, let it reach room temperature (about 4 hours) before covering loosely with a plastic wrap to then place it into the fridge overnight to properly set.
. Serving: About 30 minutes before serving, slice the 'Pastiera' into thick pieces. NOTE: Refrigerate leftovers up to 1 week. Do not freeze!

***

Here's the recipe IF making both the...
Pastiera and Sweet baked ham at the same time.

Simply use the remaining HAM as is:
The remaining cooked piece of ham can be left natural.
Once covered and refrigerated, it can be sliced and served as is or…
with a mustard, honey and Maple syrup sauce on the side.

...OR

Sweet baked ham

a make ahead recipe

serves 8-10

Printer version

INGREDIENTS:

(American / Metric measures)

. cooked ham from the 'Pastiera' recipe

Marinade sauce:
. 2 cups (500ml) frozen orange concentrate, thawed
. 1 cup (250ml) water
. 1/2 cup (120ml) pure Maple syrup
. 1/2 cup (110g) brown sugar, packed
. 3 Tbsps. (45ml) Dijon mustard

PREPARATION:

1. Whisk together all the sauce ingredients.
2. Then, place the ham into a medium oven-proof dish and pour the sauce over it.
3. Cover the ham tightly with an aluminium foil (shiny side on the ham).
4. BAKE it for about 60 minutes.
5. Afterwards, leave it rest in the oven for another 15 minutes before removing. Once the ham has reached room temperature, place it into the refrigerator overnight as well.
. Serving: About 30 minutes before serving, slice the ham to the desired thickness.

Obviously this was last year's table setting and just a partial Easter menu.
These recipes are actually part of the entrée.
Several others are served at our table of course ;o)
I can only hope to share many more family recipes in the future.

Have yourselves a heavenly Easter holiday.

Ciao for now and Buona Pasqua ;o)

Foodessa

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.