Holiday weekends always result in us pulling out the old family recipes. But this one, slightly adapted, hardly needs a recipe. It’s easy to make and delicious. If you want some protein, eat it along with a handful of nuts. Great for breakfast, or as a side with lunch, or dessert. Grammy Gladys would never have used the blood oranges, and sometimes added a spoonful of sugar, but truly, you don’t need it.
Use one orange, one grapefruit, and one blood orange per person.
Cut off the peel – use for something else if you like, or compost.
Cut the fruit into bite-sized pieces, removing white pith. You’ll probably need to dump some juice from the cutting board into the bowl during this process. No one said family recipes weren’t messy.
Stir in, at most, a tablespoon (15ml) of sugar or maple syrup, depending on how sweet you like your citrus.
We ate ours with some peanuts – a slice of almond butter or peanut butter toast is lovely as well.
This year’s version sporting his aqua tie…Carrot cake on the inside and Meringue frosting on the outside…
…A cup of hot coffee and homemade hot cross buns!
Time to fuel up so we can finish making the bunny cake and get to Mass!
Today the marathon of cooking begins…hot cross buns and bunny cake for tomorrow’s Easter gathering. We’re hoping the predicted rain will hold off so we can keep it casual and barbecue. In light of all that, we made a light, simple omelette to start the day, and are about to start shopping and organizing ourselves, finishing everything in time for the Easter Vigil.
For two, we used 2 cups of chopped veg (today’s mix included celery, mushrooms, spinach). These were heated in a pan coated with a spray of olive oil, and then we tipped in 3 large brown eggs from Rowe Farms (via Better Bulk), beaten with fresh thyme and a tablespoon or so of water. A quick stir and we grated on an ounce of cheddar we picked up at Leslieville Cheese. Then we rolled the whole thing up, and split it to serve two. …and we’re off!
In preparation of the coming onslaught of hot cross buns and bunny cake, we’ve been sticking to the straight and narrow, diet-wise. Fortunately this isn’t much of a sacrifice when we have great recipes like Kozlik’s delicious mustard chickpeas.
We made a few substitutions but it’s easy to do that with their versatile recipe. A little avocado in orange juice is a nice sidebar.
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.
Some say it is traditional to eat Hot Cross Buns on Good Friday, but in our family they have been Easter breakfast for as long as we can remember. The cross traditionally symbolizes the crucifiction, and they serve as a reminder to us that Easter is not all about bunnies and candy (although we indulge in our share of those, as well).