Spring Fever

Enjoy loafing with a creative recipe for Easter bread and be tempted by a devilish salad to make the most of your Easter eggs.



Most of my food traditions originated on my mother’s side of the family.  We lived with my grandmother, and so the Sicilian influence was everywhere in our daily lives and at most of our meals. Escarole and eggplant, toasted breadcrumbs and the sweet and sour interplay of flavors were the building blocks of our cuisine, and we used nothing but pecorino for grating cheese.Chris Fennimore

My father’s family was much more Americanized, and his older sisters were more known for their German and Polish dishes than for Italian specialties. One of my favorites was Aunt Mary’s Easter breads. As kids, we were fascinated by these beautifully browned and decorated loaves that nestled colored eggs in their braided folds. There were large, circular loaves and also little individual loaves that resembled either a nest or a basket and contained a single egg. We loved the bread and hated the eggs.

The egg with its promise of new life is an ancient symbol for the season of spring, and it shows up in the Hebraic and Christian traditions for Passover and Easter. Coloring eggs for the holiday is so popular that almost a billion eggs will be sold during the week before Easter. That’s a lot of yolks, folks.

Throughout the years I’ve adapted a simple egg-bread recipe to include a light anise flavor. This dough is simple to prepare and braids easily into a variety of shapes. The loaves come out pretty as a picture, but don’t hesitate to slice them up for delicious toast and turn those eggs into a tasty spread.


Photography by Laura Petrilla

EASTER BREAD

1/2 cup lukewarm water (110 degrees)
1 tablespoon yeast
1 teaspoon sugar
2 cups milk, scalded
1/2 stick butter (4 tablespoons)
1/2 cup sugar
1 teaspoon anise seeds
6 cups flour, divided
1 tablespoon salt
2 eggs
6 colored eggs, uncooked
1 egg beaten


Dissolve the yeast and 1 tablespoon of sugar in the warm water. Scald the milk and remove the skin that forms on top. Stir in the butter and sugar and anise seeds until the sugar is dissolved and the butter is melted. Let cool to 100 degrees.

Mix 4 cups of the flour with 1 tablespoon of salt in the bowl of a stand mixer. Add the milk mixture, yeast mixture and 2 eggs. Use the paddle beater to form a loose batter. Beat for 3 to 4 minutes on low. Switch to the dough hook and add another cup of flour. Set machine on low to incorporate the flour. Continue mixing for another minute or so until all the flour is incorporated. Add the remaining flour 1 tablespoon at a time until the dough starts to clean the side of the bowl.

Continue kneading for another 3 to 4 minutes until the dough is no longer sticky to the touch and is smooth and shiny. Remove the dough hook and cover the bowl with plastic wrap. Allow the dough to double in size.

Turn the dough out onto a lightly floured board and divide into 3 pieces. Roll out each piece into a long rope. Braid the 3 ropes and then attach the ends to form a circle. Place the circle onto a parchment-lined pan. Insert the colored eggs at regular intervals into the folds of the braid. Brush the loaf with the beaten egg and let rise until doubled in size, about 1 hour.

Preheat the oven to 350 degrees. Brush the loaf once more with beaten egg and bake for 30 to 40 minutes, or until it is deep golden-brown and a thermometer registers 200 degrees. Remove to a rack to cool.

You can also shape the dough into individual nests or baskets containing 1 egg each.


 


 

 

 

 


COCONUT MACAROONS

They may be traditional for Passover because they contain no flour and no leavening. But the name is actually derived from the Italian “macaronne” meaning a fine paste. The simplest versions are made with nothing more than finely ground nuts, egg whites and sugar. This recipe adds some shredded and toasted coconut for some extra flavor and chew.

4 egg whites
1/2 cup sugar
pinch of salt
8 ounces shredded sweetened coconut

Preheat the oven to 350 degrees. Spread the coconut out on a tray and toast lightly in the oven or in your toaster. Beat the egg whites until soft peaks form. Add the salt and half the sugar and continue to beat. Add the remaining sugar and beat until the egg whites are stiff and glossy. Fold in the toasted coconut. Drop by teaspoonfuls onto a parchment lined baking sheet. Bake for 20 minutes until golden brown. You want them slightly crispy on the outside but soft and chewy in the center. These are best served on the day you make them but they will last for a few days in an airtight container.

 

Edit Module

Edit ModuleShow Tags

Hot Reads

Best Restaurants 2016

Best Restaurants 2016

Which 33 Pittsburgh-area establishments did our independent Restaurant Review Panel include among its top picks this year? Find them here.
Six Pittsburgh Chefs Who Are Outstanding in Their Field

Six Pittsburgh Chefs Who Are Outstanding in Their Field

In addition to awarding Best Restaurant honors this year, our Independent Restaurant Review Panel also voted to recognize six chefs for their contributions to Pittsburgh’s culinary community in 2015.
Citizen Artist: Vanessa German

Citizen Artist: Vanessa German

German blends a collage of community activism and soul-searching artistry.
PittGirl to Wooers: ‘Not Today Satan, Not Today’

PittGirl to Wooers: ‘Not Today Satan, Not Today’

It only takes one person, one jagoff, one childish, attention-seeking, discourteous jerk to send a woo through PNC Park.
Edit ModuleShow Tags

The 412

5 Reasons PyroFest Will Light Up Your Memorial Day Weekend

5 Reasons PyroFest Will Light Up Your Memorial Day Weekend

PyroFest will also include live music, food, a Kids Zone and more.
8 Things You Might Not Know About Kennywood’s Jack Rabbit

8 Things You Might Not Know About Kennywood’s Jack Rabbit

When you compare what it cost to build the coaster in 1920 to what it would cost today, it's obvious Kennywood's owners got their money's worth.
Second New Restaurant Moving into Union Trust Building

Second New Restaurant Moving into Union Trust Building

The upscale seafood eatery is expected to open in late 2016 or early 2017.
Local Filmmaker Celebrates Pittsburgh Food

Local Filmmaker Celebrates Pittsburgh Food

Artist David Bernabo creates a series of films that track various aspects of Pittsburgh's food culture.

Sign Up for the 412 e-Newsletter

 

Our new, daily e-newsletter is curated by the editors of Pittsburgh Magazine and is designed to give you the very best Pittsburgh has to offer -- delivered directly to your inbox.

Sign me up!
* Email
 First Name
 Last Name
  * = Required Field
 
Edit ModuleShow Tags Edit ModuleShow Tags

Hot Reads

Best Restaurants 2016

Best Restaurants 2016

Which 33 Pittsburgh-area establishments did our independent Restaurant Review Panel include among its top picks this year? Find them here.
Six Pittsburgh Chefs Who Are Outstanding in Their Field

Six Pittsburgh Chefs Who Are Outstanding in Their Field

In addition to awarding Best Restaurant honors this year, our Independent Restaurant Review Panel also voted to recognize six chefs for their contributions to Pittsburgh’s culinary community in 2015.
Citizen Artist: Vanessa German

Citizen Artist: Vanessa German

German blends a collage of community activism and soul-searching artistry.
PittGirl to Wooers: ‘Not Today Satan, Not Today’

PittGirl to Wooers: ‘Not Today Satan, Not Today’

It only takes one person, one jagoff, one childish, attention-seeking, discourteous jerk to send a woo through PNC Park.
Daytripping: Canonsburg is a City of Antiques

Daytripping: Canonsburg is a City of Antiques

Nearby Canonsburg is a rare find for antiques collectors.
U.S. Open at Oakmont: Will The Town Finally Be a Player?

U.S. Open at Oakmont: Will The Town Finally Be a Player?

The U.S. Open is returning to Oakmont — and unlike previous tournaments, this one could make the community a vital part of the action.
Edit Module

Edit Module

Edit ModuleShow Tags

On the Blogs


5 Reasons PyroFest Will Light Up Your Memorial Day Weekend

5 Reasons PyroFest Will Light Up Your Memorial Day Weekend

PyroFest will also include live music, food, a Kids Zone and more.

Comments


Pittsburgh, only cooler
PittGirl: How You Should Grade A Squishy Tongue

PittGirl: How You Should Grade A Squishy Tongue

Kennywood Park opens soon and new this season is the return of the famed whale at the entrance of Noah’s Ark. In the name of science, PittGirl paid an early visit to test the squishiness quotient of the whale's all-important tongue.

Comments


All the foodie news that's fit to blog
Richard DeShantz Plans Two New Restaurants at Salt of the Earth Building

Richard DeShantz Plans Two New Restaurants at Salt of the Earth Building

DeShantz owns three other Pittsburgh restaurants and is about to open a fourth.

Comments


Not just good stuff. Great stuff.
The Best 6 Places to Get a Cup of Tea in Pittsburgh

The Best 6 Places to Get a Cup of Tea in Pittsburgh

The quiet rise of Pittsburgh's tea scene gives us a few favorite gems.

Comments


Highmark Stadium Pub Wants Your Attention

Highmark Stadium Pub Wants Your Attention

The in-house tavern at the Riverhounds' home stadium is now welcoming guests during weekdays. But is it worth a dedicated stop?

Comments


Mike Prisuta's Sports Section

A weekly look at the games people are playing and the people who are playing them.
Resurrected Penguins Writing Their Story Their Way

Resurrected Penguins Writing Their Story Their Way

These Penguins have been downright unrecognizable, individually and collectively, on the way to the Stanley Cup Final.

Comments


Style. Design. Goods. Hide your credit card.
Flip the Switch: Industrial-Style Lighting Made in Pittsburgh

Flip the Switch: Industrial-Style Lighting Made in Pittsburgh

An electrician by trade, designer Thomas Verscharen creates custom lighting out of repurposed pieces.

Comments


Sean Collier's Popcorn for Dinner

The movies that are playing in Pittsburgh –– and, more importantly, whether or not they're worth your time.
The X-Men Would've Done Better in Wonderland

The X-Men Would've Done Better in Wonderland

Reviews of "X-Men: Apocalypse," "Alice Through the Looking Glass," "A Bigger Splash" and "Love and Friendship."

Comments


Everything you need to know about getting married in Pittsburgh today.
Get with the (Wedding) Program

Get with the (Wedding) Program

Have you ever considered making programs for your wedding guests? If not, think again and get creative.

Comments


The latest tips and trends to refresh your home.
A Tiny House that's Big on Energy Savings

A Tiny House that's Big on Energy Savings

Spread out across the city for these upcoming events, including a “Tiny House” exhibit at the Carnegie Science Center displayed by the FIY Network.

Comments


The hottest topics in higher education
Duquesne University to Host Small Business Networking Event

Duquesne University to Host Small Business Networking Event

The event will connect hundreds of small business managers and owners and provide useful information to help them take their enterprises to the next level.

Comments