EGGstatic over Tea Eggs!

Did you know it was National EGG Day?

That is, it WAS National Egg Day — on June 3– and I missed it!

Or at least I missed writing this post and publishing it on National Egg Day. Actually, I was busy making these Tea Eggs and thinking how easy they are and how delicious they are and that I needed to share about this great food!

Say all you want about the unique and …. potentially delicious… eggs cooked over an open fire in a long handled, hand-hammered ‘spoon’  (read more) I admit they are intriguing and I might have to attempt them sometime but for now, these Asian Tea Eggs have my attention. They are quick and easy, have a greater “satisfaction time” (get more servings in one cooking and they ‘hold’ for a longer period of time) and… they are delicious. Not having tasted the eggs cooked over a fire in a big spoon, I can’t say if one is more delicious than the other, but I can say these Tea Eggs are addictive!

The concept and flavors intrigued me but I was hesitant. Just in case I didn’t like them, I prepared only 3 eggs. Most of the recipes are for 6 or 12. The ingredients are easy to adjust. My first batch was devoured – practically inhaled! — and a second batch was started immediately.

Now I am keeping Tea Eggs in the refrigerator for easy snacking and adding to salads etc.

In comparing recipes (there are numerous recipes available —just google them) they all have the same basic ingredients and preparation: Soy Sauce, Tea and Spices (usually Anise and Mandarin Orange peel) flavoring a broth in which hard boiled eggs are further cooked and then ‘steeped’ in this flavorful aromatic liquid. The shells of the cooked eggs are gently smashed all over but not removed before the eggs go into the broth. Later, when the shells are removed prior to eating – they slip off quite easily – the egg whites have an intriguing ‘crackled’ marble appearance.

Mine look just like the pictures on the internet. I use brown eggs to start, so the shell color is darker after steeping.  I have not yet attempted to cook the eggs in a way to keep the yolk bright yellow, but I don’t mind the dark edge. There are some recipes suggesting a ‘clean’ yellow yolk.

A good description of this egg preparation from one recipe says “it’s like giving (plain and dry) hard boiled eggs a makeover”.

Give these great Tea Eggs a try –and let me know what you think of them!

 

Summer CAKE

Refreshing Summer Cake….

Refreshing Summer Cake

Beautiful. Delicious. Refreshing.

and Healthy!

This beautiful tiered cake made of watermelon and decorated with fruits and a few veggies offers a delicious, refreshing and healthy dessert …. or is a fruit salad?

Let’s Eat CAKE! Easter Lamb Cake

Easter Bunnies and Lambs

Here is an adorable variation of a special cake for Easter.Let's Eat CAKE! Easter

This little Lamb cake was made by a friend in memory of her mother who always created this special holiday treat for the family.

Last year’s special Bunny Cake is a good design creation that can be adapted for this Lamb Cake.

Easter Bunny Cake

Use a 7-minute cooked frosting for the smooth glossy (and crusty) finish.  Shredded coconut over soft fluffy frosting like the Bunny would make an adorable ‘fluffy’ Lamb too!

Have a Happy Day!

“It’s not happy people who are thankful.
It is thankful people who are happy.”
Unknown

Have A Happy Day

Wishing you a day filled with Joy, Love,
and lots of Thankful People!

Oh yes … and Great Food and Fun Times!

HAPPY THANKSGIVING !

Have a Happy Day!

Summer ‘Fruit Platter’ Bouquet

This colorful fruit platter is truly a Summer Bouquet!

Fruit Platter Bouquet

 Fresh fruits artistically arranged and presented

in a lovely garden bouquet of floral shapes and colors

also provides an opportunity to

‘Eat” through the colors of the rainbow’

This fun fruit platter offers a mouthwatering arrangement especially on a hot summer day.

Make it with any variety of fruits in season.

What are some of your favorite fruits and how do you present them? 

Image from LOVELIEGREENIE

Hippity Hoppin’ Easter Fun

Have Hippity Hoppin’ Happy Easter FUN!

Natural Dye-d Eggs and Tie-Dyed Eggs, Bunny Buns, Deviled Chicks, and Bunny Cake

 

 And All I Need to Know…

. . . I Learned from the Easter Bunny!

HAPPY  EASTER!

Easter Bunny Cake

Let’s Eat CAKE!

Easter Bunny Cake

 Perfect for Easter:

Bunny Cake

 

Make this adorable Bunny Cake for Easter dessert.

 

What you will need:

1 layer of an 8 or 9 inch cake
White frosting
Shredded coconut
Green Food Coloring
Assorted Jelly Beans
1 sheet of plain white paper
Pink Colored Marker
2 toothpicks

 

Here are step-by-step directions for this Easy-to-make Easter Bunny Cake:

Bake a two layer cake using your favorite recipe. We like Chocolate but it could be a white or yellow cake if preferred.  You will use only one layer, so wrap the other layer a freeze for a quick dessert another time.

  Using a single layer of a baked cake slice in half diagonally.Easter Bunny Cake

Stand the two halves upright on a platter, cut sides down.Easter Bunny Cake

 About 2 inches up from one end, make a 2 inch wedge cut.

Easter Bunny Cake

Place this ‘wedge’ piece at the opposite side for the tail.Easter Bunny Cake

Slather frosting between the layers, including the tail and head pieces; then frost generously all over, giving a nice thick coating. We like a gooey boiled frosting such as Betty Crocker’s Fluffy Frosting but any butter cream, marshmallow, or egg white frosting will work. Easter Bunny Cake

Place shredded or finely flaked coconut in a medium sized mixing bowl. Using a fork, mix the coconut with a few drops of green food coloring.Easter Bunny Cake

Sprinkle, shake and pat plain white shredded coconut all over cake. Add the green ‘grass’ around the edges of the cake. Easter Bunny Cake

 Add dark jelly beans for eyes and a pink jelly bean for a nose.

Scatter additional jelly beans around in the grassEaster Bunny Cake

 Cut ‘ears’ from plain white paper and color in the centers with a marker. Poke a toothpick gently through the bottom edges of each of the ears

Easter Bunny Cake

 Insert toothpick into the ‘wedge’ cut behind the head

Easter Bunny Cake

HAPPY HOPPY EASTER!

Easter Bunny Cake

 

 

 

 

 

 

 

Fun Football Food

Ready for the Big Game?

… here is some Fun FOOTBALL Food for any game time!

How fun is this?? A simple ‘football’ shaped meatloaf cleverly decorated with cheese is perfect for any  game day but especially Super Bowl!

Not a meat eater?  This great idea and simple presentation can even be adapted to yummy veggie-based loafs and burgers.

Fun Football Food

 

 

Get the Meatloaf recipe here

Get a non-meat loft recipe here

Bûche de Nöel

Let’s Eat CAKE!

Bûche de Nöel

Bûche de Nöel

 Christmas Yule Log Cake — a traditional French Cake for the Holiday Season.

You will see it in many shapes, colors, and flavors. The recipe is quite basic: cake, filling, and frosting… and is fairly simple to make. I’ve seen many variations but only tasted a few.

I still like my recipe the best! Besides coming from a dear friend in Provence, France (so it is quite authentic) I think it has the best flavor and texture. The frosting is a rich French Butter Cream (Lots of butter!). Since we have a family member who doesn’t eat chocolate (yes – there are a few  non-chocoholics around!!), we make a vanilla version for both the cake and butter cream filling adding a touch of coffee flavor to the frosting to give it a little darker color.

Assembling is easy: once the rolled cake is filled and re-rolled, a simple diagonal slice off one (or both) ends provides a ‘branch’ (or two). With the diagonal cut tucked against the main ‘log’ and a second piece perched on top, the Bûche de Nöel takes shape looking like a branch of a tree. A simple squigle through the frosting with a fork and … voila! you have the look of bark. Further adoration of greenery (either pine twigs, rosemary sprigs or even plastic representations,) and other Christmas-y ornamentation (mini balls, figurines, or try edible sugared cranberries) followed by a light dusting of powdered sugar and you have the proper Yule Log – a Bûche de Nöel.

Bûche de Nöel

Ingredients

    CAKE
  • 6 eggs - separated
  • 3/4 cup sugar
  • 1 1/2 c flour (sift 2x)
  • BUTTER CREAM for Frosting and Filling
    chocolate:
  • 1/2 pound butter
  • 1 1/4 c sugar
  • 6 egg yolks
  • 3 1/2 oz unsweetened chocolate, melted
  • 2 tsp rum or vanilla extract

Instructions

    Cake
  1. Preheat oven to 350ºF
  2. Prepare a jelly roll pan with buttered waxed or parchment paper
  3. In mixer, beat egg yolks & sugar until foamy and light colored
  4. With mixer on low, add flour and baking powder (sprinkling)
  5. In a separate bowl, beat egg whites until firm.
  6. Gently fold beaten egg white with flower & egg mixture
  7. Pour into prepared pan and gently spread evenly over pan
  8. Bake 10 minutes
  9. Lay a towel on the counter and dust lightly w/sugar. As soon as the cake is ready invert on the towel.
  10. Roll up the cake loosely rolling the towel with it
  11. Cool 10 min
  12. Meanwhile prepare butter cream
  13. Butter Cream Filling & Frosting
  14. Cream butter and sugar until smooth
  15. Add egg yolks one at a time, mixing thoroughly after each
  16. Add melted choc and rum or vanilla extract
  17. Assemble Log
  18. Unroll cake & spread with about half the butter cream
  19. Re-roll cake very carefully (without towel this time!)
  20. Cut ends of the cake on a diagonal slice and set the small piece on top of the cake or on the side for desired effect.
  21. Spread the rest of the frosting over the cake
  22. Decorate by simulating bark or wood designed with the tip of a fork
  23. Add 'greenery', ornaments, berries, figurines as desired
  24. Dust lightly over all with powdered sugar
http://greatfoodfunplaces.com/2014/12/25/buche-de-noel/

 

 

Authentic French Provincial Recipe and photo by Great Food Fun Places