Sure, we know that most Canadians may associate February 2nd with Groundhog Day…but it is also La Chandeleur, or Candlemas, commemorating the presentation of Jesus at the Temple. As with most celebrations, this fourth Joyful Mystery of the rosary has its own special food traditions. In France it is “Crêpe Day”, something we also try to carry on here in our house.
Lots of sweet or savory accompaniments are possible, lemon and chocolate among them, but for today we chose peaches, cinnamon, and yogurt sweetened with maple syrup.
However you like them, enjoy some crêpes today. And lest you think we have completely pushed Groundhog Day from our minds, “ground hog” will feature prominently in the meatballs we’re planning for dinner.
For our family, it wouldn’t be Easter dinner if there weren’t a bunny cake. Long after kids aren’t really kids any more, they aren’t willing to dispense with this cake, in all its ’50’s style glory.
It starts as two round cakes (8 or 9 inches in diameter). Make a carrot cake (traditional) or use a mix – any flavour will do.
One cake is cut into sections, with two ears, leaving the centre of the circle to make the bow tie.
The whole thing is iced with Italian Meringue Frosting, tinted appropriately. Each year there’s an argument about whether the bow tie should be pink, or mauve, or green, or yellow. Mauve or pink are easiest, since the pink frosting for the ears can be prepared, and then a little blue food colouring added as necessary.
The candies are Smarties(TM) but other small round candies such as M&Ms (TM) would work as well. The whiskers are made of shoelace-style red licorice. The fur is coconut, preferably the long-shredded variety.