Easter - Articles and Posts from Slashfood

Posts with tag Easter

Easter Bunnies Unwrapped

Posted Sep 1st 2009 4:31PM by Slashfood Editor
Filed under: Chocolate, Easter, Spring, Edible Gifts, Taste Test

We lopped the ears off a few dozen hippity-hoppers so you and your kids will know just what's under the wrapping.

http://xml.channel.aol.com/xmlpublisher/fetch.v2.xml?option=expand_relative_urls&dataUrlNodes=uiConfig,feedConfig,entry&id=693998&pid=693997&uts=1250800275

http://cdn.channel.aol.com/cs_feed_v1_6/csfeedwrapper.swf

Easter Bunnies Unwrapped

We admit we're a li'l funny when it comes to chocolate bunnies. They're awfully cute in an Easter basket, but so often they collapse into shards upon the first munch. Or, even worse, they're chock full of mystery goo or taste just plain nasty. We lopped the ears off a few dozen hippity-hoppers so you and your kids will know just what's under the wrapping.

Follow our bunny trail from most to least expensive chocolate treats, or use the menu feature to hop all around.

Rachel Been, AOL

Getty Images North America

Easter Bunnies Unwrapped

Rachel Been, AOL

Palmer
Bunny Buddy with Double Crisp Bunny Pop 27 oz

We're usually not so big on the hollow chocs, but this buddy comes bearing gifts! He may be empty inside, but the charming lolly fills the void.

Bun for the buck: Good, but only because of the extra treat
Contents: Hollow, with a solid, crispy chocolate lollipop
Price: $9.99

Rachel Been, AOL

Lake Champlain
Milk Chocolate 4 oz

It's cartoon cute, but tastefully so, and boasts some truly delicious chocolate to boot.

Bun for the buck: A very solid bet
Contents: Solid milk chocolate
Price: $9.99

Rachel Been, AOL

Lake Champlain
White Chocolate 4.5 oz

Not everyone's a white chocolate fan, but if you've got one on your bunny trail, this elegant, creamy cottontail is definitely the one to snare.

Bun for the buck: One really regal rabbit
Contents: Solid white chocolate
Price: $9.99

Rachel Been, AOL

Ferrero Rocher
Plastic Box 5.7 oz

The box isn't chocolate, but it's crammed chock full of some of our favorite little nibbles. We won't quibble.

Bun for the buck: So good, it's kinda nutty
Contents: 13 Hazelnut-filled chocolates
Price: $7.99

Rachel Been, AOL

Palmer
Diva Da' Bunny 14 oz

What's not to love about a bunny who brings her own bling? She may not be the most delicious, but she's certainly the most diva-licious.

Bun for the buck: Top of the hop, design-wise
Contents: Hollow milk chocolate with candy necklace
Price: $7.49

Rachel Been, AOL

Godiva
Milk chocolate 2.25 oz

If you've got a Godiva freak on your must-give list, this is your cheapest way out. It's cute (oh, that bow!) and silky-smooth, to be sure, but would it have killed 'em to make him solid?

Bun for the buck: Pricey for the size - you're mostly paying for the Godiva name
Contents: Hollow, foil-wrapped
Price: $6.50

Rachel Been, AOL

Frankford Impressions
Jackrabbit 5 oz

We held off from cutting into this one until the very end because it was sooooo cute, and even after, there were scuffles to see who'd take him home. Think of it as décor rather then dessert.

Bun for the buck: Not much choc for the dollar, but that's not why you're buying this one
Contents: Hollow multi-chocolate
Price: $5.99

Rachel Been, AOL

Belfine
Belgian Chocolate 2.65 oz

Often when design gets this fussy, the chocolate flavor suffers. Not so for this multi-colored cottontail. Bonus points for the fancy li'l bag.

Bun for the buck: Beaucoup
Contents: Hollow chocolate
Price: $5.99

Rachel Been, AOL

Russell Stover
Milk Chocolate 12 oz

This one's a classic for a reason. It may not be life-changing chocolate, but it'll keep 'em smiling 'til 'round about Flag Day.

Bun for the buck: Big time
Contents: Solid milk chocolate
Price: $5.99

Rachel Been, AOL

Crazy for Casseroles - Green Eggs and Ham

Posted May 13th 2009 4:00PM by Emily Farris
Filed under: Lunch, Breakfast, Dinner, Dairy, Eggs, Easter, Spring

They're cheesy, cheap and classic. What are talking about? Casseroles, of course! In this brand-new series food writer and blogger Emily Farris, author of "Casserole Crazy: Hot Stuff for Your Oven" crafts tasty new casseroles exclusively for Slashfood readers. Green Eggs and Ham is her premier dish -- just in time for Easter.

As a kid, I never understood why Easter dinner was called "dinner" if it happened at noon. Luckily, one of the great things about being an adult is that we can make our own rules and name our own meals. And because I still can't bring myself to call a meal that happens that early "dinner," this year I'm hosting Easter brunch.

Am I making a 10-pound ham and scrambling three-dozen eggs while my guests drink free-flowing mimosas? Nope, this thing is happening potluck style. Like most people I know, I can't afford to host lavish brunches (not to mention dinners!), but wanted my meal to incorporate the different elements of Easter and, well, be a little brunch-y. So green eggs and ham it was, with eggs, ham, spinach, biscuits and my favorite thing in the world: cheese.

After a bit of experimentation, I wound up with a sort-of upside-down quiche with a biscuit crust, and who wouldn't go crazy for that? Although it'd be a wonderful meal for Easter brunch or supper, it's also a great way to use up that leftover Easter ham. Regardless, it's the sort of thing that would make Dr. Seuss -- or the Easter Bunny -- proud.

Continue reading Crazy for Casseroles - Green Eggs and Ham

Cheerwine Ham

Posted Apr 14th 2009 4:00PM by Kat Kinsman
Filed under: Recipes, Pork, Easter, Spring

Ever whip up a dish that's so madly yummy you wanna feed it to everyone you've ever met? This is one of those.

Yup, Easter's already hopped on by, but who says that's the only ham-appropriate occasion? We'd unexpectedly received a smoked, bone-in ten-pounder as lagniappe for being loyal grocery store shoppers, and while we were old hands at prepping its hard, salty country cousin, we'd never actually baked and glazed a city ham. We've long been inspired by Aretha Franklin's ginger ale doused Queen of Soul Ham and have heard tell of a Coca-Cola ham or two, though have never had the pleasure of sampling one.

A tad loath to leave the house and brave the holiday supermarket fray, we took stock of what was on hand. Diet drinks weren't gonna cut the mustard, husband would flip if we drained his precious Pepsi stash, tonic was a tad depressing, then lo and behold -- Cheerwine! We'd hauled back cases of the distinctive cherry soda when last we hit the Tarheel State, and had been holding out for a special occasion to dip into the stash.

Sure, it wasn't the cane sugar based Retro Cheerwine (which we can't find to save our lives!), but it kept the ham miraculously moist through the initial bake and cooked down into a luscious, fruity glaze, which balanced quite well with the ham's salt, a kiss of bourbon, a quick blaze of mustard and the deep, dark tang of pomegranate molasses.

Can't find Cheerwine in your neck of the woods? Swap in a full-sugar dark cherry soda like Stewart's Black Cherry Wishniak, Boylan's Black Cherry or Jones' Cherry. Cheers!

Get the Cheerwine Ham recipe after the jump.

Continue reading Cheerwine Ham

Weekend Rehash

Posted Apr 13th 2009 9:30AM by Kat Kinsman
Filed under: Gin, Leftovers , Spring, Tinfoil Swan

We can only imagine it wasn't just us having a culinarily significant weekend, what with the late-breaking Seders and Easter feasting. Sure, Monday drudgery is upon us, but howzabout dishing up your biggest cooking tales of the past few days?

We'll go first. 'Round these parts, we rustled up our very first Sweet Potato Kugel (Elijah even asked for seconds), braised and glazed an Easter ham in Cheerwine cherry soda, bourbon and pomegranate molasses, and shook up a few Ramos Gin Fizzes from all the extra eggs lying about. Somehow, it all managed to coexist quite peacefully in both our hearts and digestive systems, and while we didn't get 'round to sourcing the lambs' blood for the Icelandic Slatur we've been double-dog-dared to make, there's always next weekend.

For now, we're hungry for your tales of kitchen woes and triumps. Didja best a crust that's been troubling you, or experiment with an unfamiliar veggie? Dish 'em up in the comments below.

Second Helping of Slashfood - April 10

Posted Apr 10th 2009 6:00PM by Sara Bonisteel
Filed under: Food News

Religious Festivals Edition

... Wherein we learn that Peeps sometimes are created and not just born ... and sometimes they're ready for their closeup. Do you hear that Mr. DeMille?

If you're not a Peep, uh, person, then we have four other homemade Easter treats you can tackle this weekend: peanut-butter chocolate eggs, lemon truffles, handcrafted chocolates and "Easter Candy." And if you want a real peeper, check out Three Chicks a Day. There's been lots of egg talk too, what with the poaching and the hard-boiling.

We celebrated the joys -- yes, joys -- of gefilte fish, pondered seder quizzes and matzo balls, and learned more about Passover celebrations north of the border.

In secular food news, while it may be Miller time all the time in Milwaukee, the home of the Brewers still makes room for beers like Goose Island. It's also baseball season and we wonder, will you be buying a $9 brewski at the stadium?

The Hungry Bride solicited advice on what pots and pans to choose for her new home. Hungry editors, meanwhile, who have been singing "Gimme That Fish" for days now, went off on annoying food advertisements.

Do you have true grits? How bout trying this shrimp-and-grits recipe in honor of the National Grits Festival. Or do you hanker for the 1970s and Aunt Evie's chicken stroganoff recipe?

Can't get enough "Top Chef"? Wait till June when Neil Patrick Harris -- yes that Neil Patrick -- and some "Lost" writers join celeb chefs like Hubert Keller and Wylie Dufresne for "Top Chef Masters."

Oh, and we tried and failed to beat a volcano. A bacon-filled volcano.

Hard-Boiled Eggs - Safety and Salads

Posted Apr 10th 2009 3:00PM by Eric Diesel
Filed under: Eggs, Soups/Salads, Easter, Passover, Spring

Just as April showers bring May flowers, so do the hard-boiled eggs that arrive via Passover seder or an Easter egg hunt bring us, well, a lot of hard-boiled eggs. What to do with them all?

Many of those who celebrate Easter open a lunch box the first Monday thereafter to be confronted with a big scoop of egg salad. And while that's always an option -- as is the Cobb Salad that centers many an April luncheon -- there are recipes out there beyond the standards. So hide your eggs and eat them too.

First, though, safety is critical. According to the USDA, Easter eggs are safe to eat after the hunt provided you follow a few basic guidelines: Use food-safe coloring to dye the eggs and refrigerate them within two hours of boiling them. Boiling an egg removes a protective coating that occurs naturally on the shell, which leaves the shell vulnerable to bacteria. After the hunt, discard any eggs whose shells have cracked or that nestled in a bacteria-friendly environment such as dirt, hay or anywhere accessible to pets. Don't keep hard-boiled eggs away from the fridge for longer than two hours and use them within seven days of boiling them.

Beyond the jump is a delicious recipe for using those safely-handled eggs. (Hint: It's a salad, but it's not egg salad).

Continue reading Hard-Boiled Eggs - Safety and Salads

The Austin American-Statesman in 60 Seconds - Matzo Balls and BBQ

Posted Apr 10th 2009 12:00PM by Bruce Watson
Filed under: In Sixty Seconds

Wyatt McSpadden, author of the recently published "Texas BBQ," leads readers on a tour of the seedy under (pork) belly of Austin's barbecue joints.

Viva cheap eats! Taco Journalism's Armando Rayo shows a reporter how to negotiate Austin's extensive taco truck demimonde, exploring the good, the bad and the incredibly delicious.

Andrea Abel considers the many variations of the classic matzo ball soup, with tips on how to personalize a Passover favorite.

Addie Broyles explores the history of Easter eggs and gives tips for natural dyeing.

Charleston Chef Kevin Johnson talks about his favorite methods for going whole hog with snout-to-tail-to-trotter pig preparation.

The Cadbury Creme Egg McFlurry

Posted Feb 27th 2009 7:00PM by Marisa McClellan
Filed under: On the Blogs, New Products

When my sister and I were growing up, my mother would go all out with the Easter baskets (which is slightly odd, given that she's Jewish). She'd fill brightly colored baskets with that plastic grass and then artfully arrange chocolate, jelly beans, toys and all matter of gummy candies. We'd wake up in the morning to a series of clues that would then lead to the magic baskets.

The crown jewel in the basket 'o delights was always a foil-wrapped Cadbury Creme Egg. I believed in stretching out the Creme Egg pleasure out across several days, nibbling away at the chocolate and scooping out bits of the melty "yolk." It's disgusting to think about now, but I sure loved it then.

Because of this early childhood conditioning, I have quite the soft spot for the Creme Egg, which is why I'm both totally intrigued and a little horrified to learn that in the UK, you can get a Cadbury Creme Egg McFlurry! Described by Julie Klausner as the standard McFlurry ice cream mix with "chips of Cadbury chocolate, and a generous heap of the "yolk" fondant section of a Cadbury Creme Egg."

How long until someone tries to make one of these things at home? Of course, if you do, we totally want to see pictures.

Angelled Eggs for those leftover Easter eggs

Posted Mar 25th 2008 1:00PM by Sarah J. Gim
Filed under: Eggs, Easter

If you peeled your colored Easter eggs and stored them in the refrigerator in cold water, they're probably still good to eat, but how many hard boiled eggs can one eat?!?!

I can eat a lot. I love eggs, particularly hard-boiled ones, which I could pop all day long at my desk. Unfortunately, while eggs aren't bad for me, like everything else, too much of those luscious yolks isn't a good thing. Sunday afternoon, we transformed our hard-boiled eggs into "angelled" eggs, like devilled eggs, but not as, uh, evil. Instead of the usual mayonnaise/yolk filling (double does of fat!) we filled half of them with avocado (basically a guacamole minus the cilantro and chopped onions) and the other half with the usual devilled egg mixture, replacing the mayonnaise with fat-free plain yogurt.

Yes, we probably ate two dozen eggs that way.

Asparagus for Easter

Posted Mar 24th 2008 12:01PM by Marisa McClellan
Filed under: Vegetables, Real Kitchens, Easter

Last week, I hinted at my love of asparagus. This weekend I finally got to indulge myself and eat this springtime veggie until I was sated (at least for the time-being). It was on sale at a local grocery stores for $1.48 a pound and I bought three big bunches. Trimming off the woody ends, I tossed the stalks with olive oil, salt, pepper and lots of chopped garlic and roasted it in a 400 degree oven until they were tender. I ate one piece as soon as I pulled the pan out of the oven, standing over the stove, burning my fingers as blew on the tip, trying to cool it down enough to ingest.

The rest got piled into a loaf pan for easy transportation to the home of friends for an Easter lunch. Lucky for me, there were some leftovers, so late last night, I ate the rest straight out of the pan, at room temperature. I went to bed smelling of garlic but feeling totally satisfied with the amount of asparagus I had consumed.

Roasting is by far my favorite way to prepare asparagus. What's your preferred method for cooking this spring-y vegetable?

Got leftover Easter eggs? Try these recipes

Posted Mar 24th 2008 9:00AM by Emily Matchar
Filed under: Recipes, On the Blogs, Eggs, Easter

Heidi over at 101 Cookbooks has thoughtfully rounded up some of her favorite egg recipes, just in case you have any left over from Easter weekend dying projects. Recipes include: a potato onion frittata with cilantro chile sauce; curried egg salad with yogurt, curry powder, pecans, and chopped apples; baked eggs with cherry tomatoes, garlic and olive oil; and poached eggs with chard over rice.

One of my favorite egg dishes is strata, a casserole of egg, chunks of slightly stale bread, cheese, and any vegetables you like (I favor artichoke hearts and roasted red peppers). Here's a recipe for an easy spinach and cheese strata, which will take up nine of your leftover eggs. Any egg favorites of your own?

Food Porn Daily: Hot cross buns

Posted Mar 24th 2008 8:01AM by Marisa McClellan
Filed under: Food Porn , On the Blogs, Easter

Now, I know that Easter is over, but I'm a sucker for vintage recipes, so this image of hot cross buns taken with the old cookbook in the back caught my eye. I've never thought of taking a picture of a finished food product in front of the recipe, but having seen this, I'm definitely going to give it a shot. This image comes to us from Flickr user You Can Count on Me, and you can find the recipe over at her blog, Everybody Likes Sandwiches.

Easter traditions demystified

Posted Mar 23rd 2008 10:52AM by Shayna Glick
Filed under: Eggs, Holidays, Easter

A basket of brightly colored Easter eggs.

I can't believe it's Easter already. Time is just flying. Did you get the eggs decorated and hidden? Did the Easter Bunny leave a basket for all the kids? I remember as a kid that my favorite part of the holiday was the Easter egg hunt in the back yard. My dad would hide them all several times so we could have multiple hunts, and boy did he ever find some creative hiding places!

We have all of these traditions for Easter, but do you know where they came from? I surely could not answer that question until recently. I came across this really neat web page that explains the origins of several Easter traditions, such as where the Easter Bunny came from and why we decorate eggs. If you're interested in finding out the why's and wherefores of our Easter activities, you should check this out!

Need some ideas on what to drink with your Easter chocolates?

Posted Mar 22nd 2008 4:01PM by Shayna Glick
Filed under: Wine, Beer, Chocolate, Cocktails, Newspapers, Easter

A glass of wine, a cup of coffee, and a pile of chocolate squares.

Are you going to have chocolate, lots and lots of delicious chocolate, on Easter? Not everyone does, and that's ok. But if you are, what are you planning on drinking with it? Obviously the kids won't be indulging, but I say what's wrong with an Easter cocktail.

The only problem with that is sometimes its hard to pair chocolate with beverages other than wine. Wine does generally go superbly with most chocolates, but you'd be surprised to find out that beer can be a great pairing as well. Maybe a nice brandy with that chocolate bunny might be nice. You'd probably have to play around with pairings, but I suggest you do that before Easter Sunday. However, here is something that might help. This article on pairing chocolate with different beverages offers a short list of sure fire matches.

Perhaps you're not planning on gourmet chocolates this year, but it's something to think about all the same. After the kids have crashed from the sugar high and been sent to bed, you may be planning on helping them get rid of the candy. A nice glass of wine, or beer, might be the perfect companion for those chocolate eggs!

Easter bunny cake for a weekend project

Posted Mar 22nd 2008 12:01PM by Shayna Glick
Filed under: Dessert, Baking, On the Blogs, Holidays, Easter

A cake shaped like an Easter Bunny, with colored candies for decoration.

Well, tomorrow is Easter already. I know that the grocery stores are full to overflowing with candy and baked goods for the holiday. That's nice, but wouldn't it be fun to make your own Easter cake, especially if you have young children around?

Victoria over at Candy Addict remembered making this cake in a Home Economics class and thought it would be nice to share. It was very nice of her to share: thanks Victoria! She goes through the process step by step, with lots of pictures, and even provides a shopping list.

If you have kids running around, or you just have a fondness for really cute cakes, this might be a fun project for the holiday weekend. If not, hopefully you'll get a smile out of it.

Next Page >

#	Blogger	Posts	Cmts
1	Slashfood Editor	84	0
2	Alexa Weibel	47	2
3	Sarah LeTrent	35	0
4	Hanna Raskin	28	0
5	Emily Farris	18	0
6	Sara Bonisteel	17	0
7	Jennifer Lawinski	15	0
8	Michael Thomas Hastings	10	0
9	Jennifer Iserloh	8	0
10	Monika Bartyzel	8	0
11	David Koeppel	7	0
12	Mike Pomranz	6	1
13	Jose Ralat Maldonado	6	1
14	Joshua M. Bernstein	5	2
15	Erin Meister	4	0
16	Max Shrem	4	0
17	John Devore	4	0
18	Lisa Schweitzer	4	0
19	LeNell Smothers	4	0
20	Sarah Christine	3	0

Reviews: What's New This Week Twitter Follow Friday on ParentDish! Diabetic Student Wins Fight For Extra Gym Classes	Heidi Klum Hits The Runway After Baby Thanksgiving Dinner Satisfaction And Perfect Portion Control: Time to Celebrate Cheesy Workout Video Round-up
Audrey Hepburn's Wardrobe for Sale New Moon Chic: Vampire-Inspired Fashion to Celebrate 'Twilight Saga' Eva Mendes Steams Up Calvin Klein Ad Campaign... Again!	Miley Cyrus 'Deeply Saddened' by Bus Driver's Death Investigation Into Michael Jackson's Doctor to Continue Through 2010 Nicole Richie Home From the Hospital
How to Dispose of Paint Get the Look for Less: A Fall Tablescape Turkey Transferware Plates	Playing Baby Otters; Baby-Making Manatees New Kid on the Bus Georgia Mascot Uga VII Dies at Age 4

Easter Bunnies Unwrapped

Easter Bunnies Unwrapped

Crazy for Casseroles - Green Eggs and Ham

Cheerwine Ham

Weekend Rehash

Second Helping of Slashfood - April 10

Hard-Boiled Eggs - Safety and Salads

The Austin American-Statesman in 60 Seconds - Matzo Balls and BBQ

The Cadbury Creme Egg McFlurry

Angelled Eggs for those leftover Easter eggs

Asparagus for Easter

Got leftover Easter eggs? Try these recipes

Food Porn Daily: Hot cross buns

Easter traditions demystified

Need some ideas on what to drink with your Easter chocolates?

Easter bunny cake for a weekend project

Tip of the Day

Slashfood Features

RESOURCES

Featured Stories

Slashfood bloggers (30 days)

Most Commented On (60 days)

Updates From

Sites We Love