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Easter Week, Holy Week or Spring Break

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Margi Cintrano View Drop Down
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    Posted: 06 April 2019 at 16:07


Is anyone travelling ?   If staying home, what are you preparing for the holidays,  Holy Thursday,  Good Friday &  Easter Sunday  ?  Other Holiday Celebrations ?  

Since I have one week off of work, I am taking a trip to lSLAS CIÉS (ferry), which are located off the Galician Coast of O´Grove and Toja,  Galicia. (  north of Portugal on Atlantic Coast ) ..   

Shall also be spending 2 days and  1 night in Santiago de Compostela ..  And stopping for a wine tasting in  Cambados ..  At an Albariño (ancient grape variety indigenious to Cambados, Rias Baixas).


Best wishes ..   Smile


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2019 at 18:08
That sounds like a great trip!!

We’re not travelling, but Slavyanka would like to attempt to make her first Easter bread. Her mother always makes it and kicks everyone out of the kitchen until it’s done. Since she’s been in Canada Slavyanka has bought it from the church, where some ladies make extra.

We’re having trouble sourcing a pan for it, but in the past her mother has used large tomato tins. Other problem is getting the right kind of baking paper to line the can.

AFA dinner for Easter I was just talking to Slavyanka about that. I’m thinking of inviting friends from her church and doing a pork belly and brisket on the smoker. Trout fishing has just started with the spring thaw so I might get lucky and bring something home, too. Last year I had a nice 6 lb rainbow we did on the bbq.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2019 at 06:39
Don't know exactly which Easter bread you have in mind. But, in general, when baking in food cans, the traditional lining is either wax paper or heavily greased paper bags, cut to size.  There's no reason I can think of that parchment paper wouldn't work just as well.  

BTW, an interesting "pan" for breads like that are terra cotta flower pots.  
But we hae meat and we can eat
And sae the Lord be thanket
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2019 at 08:54


Wannabebewanna ..

Yes, I am extraordinarily fond of Galicia´s Atantic Coast.  I travel yearly for the world´s best
Baby Octopus ..  This is the land of shellfish & mollusks & finned fish !  

Since I no longer eat red meat, my pescatarian diet is my main source of proteins.  Galicia is also renowned for its special balnearios (hot springs) and spas ..  As well as their amazing wines and liquors.

It is simply enchanting and profoundly steeped in history dating back to the Celts, and for nature, there are Las Islas Ciés, and the Finisterre, the coast going north to Santiago ..  

The Galician Cheeses are another reason to travel to Galicia !!!

And speaking of breads !!  

Well,  your freshly caught wild trout  sounds wonderful .. 

As, I am a big city urbanist, we are not allowed by the Board of the Condominium to BBQ on our terraces ..
 
Have a lovely holiday just ahead. 

   


  



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2019 at 08:58


Brook, 

Yes,  terracotta earthenware deep pots for plants could be a Marvel or Vulecos ( pitcher shaped cazuelas ) and of course Parchment paper as well ..

Have a nice break / holiday ahead.  




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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2019 at 14:21
This is the bread they like to make, but more in an upright like a cake.

www.thespruceeats.com/easter-bread-t2-4011864

I’ll suggest the clay pot to her, but she wants coloured paper to line it with. I know waxed or parchment paper will do but they’re too plain.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2019 at 14:33
Russian Easter Bread

6 lbs flour
7 cups milk scalded
7 eggs slightly beaten
1 cup canola oil
1 cup- 2 sticks butter melted
9 tablespoons sugar
1 tablespoon salt
½ teaspoon ground cloves
Healthy amount of fresh ground black pepper
21 grams or 3 packets active dry yeast

Scald milk, let it cool some and remove skin. Mix yeast with warm milk. Melt butter and blend with oil. Add egg, oil & butter, sugar, cloves, salt, and pepper to milk and mix well. Add milk mixture to flour to form dough. Need dough for 25 to 30minutes. Put dough in a bowl and cover with a white towel. Let dough rise to double size. Grease bread pans with Crisco. After dough has doubled punch it down and proportion it out to the bread pans and fill just short of half full. Cover and let rise again to top of pans. Bake at 375* until done, about 20 to 25 minutes.

Makes 7 - 8 loves

This is a great yeasty bread with a soft crust and nice heavy crumb. It has a slight sweetness plus the clove and black pepper are there perfectly balanced. This bread is well worth all the work that goes into it. The smell of it baking is incredible and would humble most bakeries. One taste will transcend you back and tell you the story of the Czech immigrants. It is the soul of the Slovak culture.
The recipe will scale down very easily, give it a try.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2019 at 07:44
Thanks for the link, wannabebwana. As I mentioned in my Portuguese thread, we don't care for heavily sweetened breads , so the chances are I won't make it.  But it looks interesting.  

G-Man's Russian version is slightly less sweet, and would be a better possibility for us.  However, to put it in perspective for most Americans, six pounds of flour is 21 cups.  In other words, a heck of a large quantity.  But it's easily modified to make a reasonable amount.  I might give it a shot, sometime, when I'm finished with my new project, which will have me occupied for the next few months. 

Most bread-oriented cultures have at least one Easter bread in their repertories, especially those along the Med.  Greece probably leads the pack with the number of them. Indeed, one could do a whole exploration of Easter breads if so inclined.  
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2019 at 08:00
This Russian Easter bread has a back story.  Recipe, photo and story from a friend, Marvin Rodak.

"In 1918 my Grandparents came to the US from Czechoslovakia. They processed through Ellis Island and settled in the upper part of NY near Syracuse. They were Russian Orthodox Catholics and spoke Russian until he learned English. With them they brought a wealth of culture and tradition. The Russian Easter bread was only a small part of the traditional Easter food prepared. Crosses were put on the bread. A food basket was prepared and the Priest would stop by on Easter and bless the food plus have a drink. I remember they cooked all week getting ready for Easter. They made several kinds pierogies, keilbasa, beets & horseradish, potatoes with onions, ham, salads, cheeses, and deserts. The family was very large, I have 13 Aunts & Uncles, so a large volume of food was prepared."


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2019 at 11:33
Originally posted by Margi Cintrano Margi Cintrano wrote:



Is anyone travelling ?   If staying home, what are you preparing for the holidays,  Holy Thursday,  Good Friday &  Easter Sunday  ?  Other Holiday Celebrations ?  

I'll probably do a double-smoked ham with the usual trimmings, and then settle in to watch my favorite golf tournament of the year....the Masters, from beautiful Augusta National.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2019 at 11:36
Gracoman, that sounds exactly like what happens with Slavyanka's Russian Orthodox church, only the priest doesn't come by the house, they all take their baskets to church for the Easter midnight mass and they're blessed after.

I found my favourite brand of vodka that way.  Someone had a bottle in their Easter basket to be blessed.  

It's a local craft vodka, but if you ever get the chance to try it, you won't be disappointed.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2019 at 14:23


Lovely work Gentlemen.

Enjoy the upcoming holidays. 

Best wishes and the best of health.   
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2019 at 15:35


Dave, 

Sounds wonderful. 

Happy Holidays.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2019 at 15:37
Gracoman, 

Gorgeous work ..

9 tablesp. of sugar sounds like alot, however, it is subjective .. 

Have a lovely holiday .. 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2019 at 18:50
Not really, Margi.

On average, a typical loaf of bread uses 4 cups of flour. So we're talking about 5 loaves minimum. Divide that into 9 and we're talking less than two tablespoons per.  If the recipe actually produces the 7-8 loaves claimed, then it's a hair more than 1 tablespoon per.  Not a lot of sugar at all. 

Thing to keep in mind, as I've said more than once: If you spread water thin enough, nobody gets wet. 

BTW, nothing about bread baking is subjective.  While a pinch of this and a handful of that works just fine for cooking, baking is more precise. Not, perhaps, as scientifically accurate as some would have it, but close.  Start arbitrarily changing ingredient amounts and its easy to come a cropper. 
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2019 at 07:25
Did my Easter cooking last night. Vanilla panna cotta with strawberry sauce, and creamed onions.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2019 at 08:50


Brook, 

Thank you for clarifying.  

I think it just sounded like alot of sugar however, I trust that you are correct.

Baking is extremely precise & exact in measurements .. this I know.

It is not like cooking at all, a pinch of this and a sprinkle of that ..  


Gracoman´s  Easter Bread  is amazingly stunning ..  

Have a wonderful holiday and all my best wishes ..



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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2019 at 08:52

Melissa, 

Thank your contribution ..

The dessert sounds lovely .. 

Have a wonderful  Easter Holiday weekend.  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 27 April 2019 at 10:41
Here is a picture of Slavyanka’s Easter bread. I’ve got a 6 lb brisket injected and rubbed and in the fridge to put on the smoker when we get home from midnight Mass.

She’s now colouring Easter eggs and the bread, eggs, some cheese, sausage and other goodies will go in a fancy basket to be blessed after the mass.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2019 at 14:34
That looks great! Please convey our warmest Easter wishes, and our thanks for sharing her Easter Bread ~
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