Every Easter, one heroic hare delivers the eggs. Some are for show, others are meant to be eaten. None, we'd wager, combine flavor and aesthetics better than these artful confections created by Bon Appétit associate food editor Sarah Tenaglia. Chocolate ganache and caramel centers are surrounded with white or dark chocolate, and delicate ribbons provide the finishing touch. Perfect as centerpiece accessories or seasonal gifts, these are good eggs that even the Easter Bunny can't match.
Here are step-by-step instructions. The complete recipe is below.
Step 1 (pictured at right): Large chocolate eggshells are made by pouring melted white chocolate into the bottom and top halves of molds, filling completely.
Step 2 (pictured at left): The mold is tilted to release the excess chocolate so that a hollow shell is formed. Use your fingertip to wipe away the excess chocolate
Step 3 (pictured at right): The caramel filling is spooned into chocolate eggshell halves. After the caramel sets, it
Blog Posts by bon appétit magazine
- bon appétit magazine | Shine Food – Wed, Mar 24, 2010 9:56 PM EDT
Every Easter, one heroic hare delivers the eggs. Some are for show, others are meant to be eaten. None, we'd wager, combine flavor and aesthetics better than these artful confections created by Bon Appétit associate food editor Sarah Tenaglia. Chocolate ganache and caramel centers are surrounded with white or dark chocolate, and delicate ribbons provide the finishing touch. Perfect as centerpiece accessories or seasonal gifts, these are good eggs that even the Easter Bunny can't match.Read More »from Show Up the Easter Bunny: DIY Chocolate-Caramel Easter Eggs
- bon appétit magazine | Shine Food – Wed, Mar 24, 2010 8:14 PM EDT
My mother told me that when she was growing up in Sheepshead Bay, Brooklyn, her grandmother would keep a live fish in the bathtub in the days leading up to Passover so she could prepare fresh gefilte fish for the Seder.Read More »from Passover Food Explained - WTF (What the Fish) is Gefilte!?
I found the entire concept unsettling, not only because I associated bathtubs with a place where dirty humans go to get cleaned (not fish), but also because I couldn't imagine what a gefilte fish looked like. I had only ever seen my aunt's prepared dish from a jar: pale, gelatinous, and malodorous. I understood my aunt wasn't a good cook, but that only explained half the mystery.
The FDA's Regulatory Fish Encyclopedia lists everything from Tinfoil Barb to Patagonian Toothfish, but it makes no mention of a gefilte fish. So what are the fishy patties that are traditionally served at Passover Seder?
We turned to Niki Russ, a fourth-generation daughter of the acclaimed Russ & Daughters appetizer store in New York City's Lower East Side, to help explain.
She says their
- bon appétit magazine | Shine Food – Tue, Mar 23, 2010 5:01 PM EDT
1. PEEPS are now on film. A documentary (trailer above), a reenactment of Lord of the Rings, and more have brought PEEPS to a new phase in their career.
2. There is no one way to eat PEEPS. Loyal PEEPS fans like their marshmallow chicks fresh, frozen, stale (to give them a crisper density similar to meringue cookies), and even on pizza. Of the over 200 unofficial PEEPS websites, many include recipes--ranging from the imaginable, like PEEPS S'mores, to the bizarre, like PEEPS Waldorf salad.
3. With a shelf life of two years, PEEPS are notoriously indestructible. In 1998, two Emory University scientists conducted several experiments to see how PEEPS reacted to various "conditions and stimuli."
4. Many newspapers offer PEEPS diorama contests near Easter. The twin cities' Pioneer Press offered the first contest in 2003 but The Washington Post's entries are undeniably some of the nation's best. NightPeeps, a re-imagination of Edward Hopper's NightHawks and pictured at right, was the winner
The first night of Passover is next Monday, March 29th. We have a guide full of menus, recipes, matzo ball tips--the works. But we have another important piece of advice: Don't eat too much matzo. Sure, you think you can resist: It tastes like a 45-year-old cracker that's been hiding in your pantry. But matzo is sneaky, and when the dietary laws of Passover are in action, this infamous unleavened bread suddenly makes a fantastic vehicle for a thick coating of butter, a drizzle of honey, and a pinch of salt. And suddenly the box is empty.Read More »from 5 Ways to Cure Matzo Belly
But resist. Why? Stomach pains. (And that's as far as I'll get into it. Potty humor barely works on South Park and it won't work for me. So that is where my explanation comes to a close. You can use Google if you need more information.)
But it happens. And the best foods to fight it--cereals, whole grain breads, and pastas--are off limits if you're keeping kosher for Passover.
So here are five ways to cure what I call "The Muchos Matzos":
Give the Easter Bunny a run for his money by dyeing Easter eggs the natural way, using common foods and flowers.
And don't forget: The longer you soak the eggs in the following liquids, the more intense the colors will be.
Pink: Cranberry juice or the juice from pickled beets.
Violet: Water boiled with violet blossoms.
Lavender: Grape juice.
Yellow: A mixture of 1 cup hot water, 1 to 1 1/2 teaspoons turmeric and 1/2 teaspoon white vinegar.
Brown: A mixture of 1 cup hot water, 1 tablespoon instant coffee and 1/2 teaspoon white vinegar.
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These 20 fabulous recipes will have everyone raving about your seder.
- Saffron Chicken Broth with Spinach Matzo Balls (pictured at left)
- Spring Vegetable and Mini Matzo Ball Soup
- Zucchini and Spinach Soup
- Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls
- Smoked Fish with Fennel and Arugula Salad
- Salmon and Whitefish Cakes with Horseradish Cucumber Sauce
- Beef Brisket with Merlot and Prunes
- Halibut with Carrots, Fennel, Lemon, and Garlic
- Roast Chicken with Matzo Stuffing and Cauliflower-Puree
- Braeburn Apple and Walnut Haroseth (recipe below)
- Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary
- Sweet-and-Sour Brisket with Shallots and New Potatoes
- Chicken Tangine with Spring Vegetables
- Spiced Brisket with Leeks and Dried Apricots
- Almond Lemon Tart with Fresh Strawberries
- Maple-Walnut Espresso Torte
- Dark Chocolate
These traditional Jewish dumplings are a flavorful highlight to chicken or vegetable soup-but they are notoriously hard to perfect. Standards vary as to what characterizes a good matzo ball. Some like "floaters"-feather-light, tender dumplings that rise to the top of broth. Others prefer "sinkers"-dense, flavor powerhouses-or big deli-style matzo balls that dominate even the largest soup bowls.
Associate food editor Selma Brown Morrow has been cooking matzo balls for her family and for Bon Appétit for dozens of years; we consider her our resident expert on every style of dumpling. Here are her tips for how to mix, shape, and cook the perfect matzo ball:
1. Refrigerate the batter overnight. Many recipes say you can chill batter for a couple of hours, but if you leave it overnight, the matzo meal will absorb more moisture, hold together better, and cook more evenly.
2. Embrace chicken fat. The secret to good matzo balls is schmaltz-the Yiddish word for "chicken fat." FatRead More »from Matzo Ball 101
The seder-a solemn service with a meal that ushers in the Passover holiday-connects generations of Jews with their ancestors who escaped slavery in ancient Egypt. Seder means "order," and throughout the service, symbolic foods like bitter herbs, a roasted shank bone and a hard-boiled egg commemorate certain events of the Exodus. Because of their frantic and hasty departure, the Jews could not take the time to let their breads rise before baking. As a result, during this eight-day holiday-also known as the Feast of Unleavened Bread-there are strict prohibitions against foods with leavening or yeast. That restriction normally leads to a seder dinner featuring traditional dishes like matzo ball soup, gefilte fish, and brisket. In place of bread, matzo, an unleavened cracker-like food, is permitted. Other baked foods, also unleavened, are made with the flour and meal from ground matzo.Read More »from Why No Bread for Passover?
These restrictions might make it seem difficult to serve delicious desserts at a Passover seder, the
- bon appétit magazine | Work + Money – Thu, Mar 11, 2010 4:53 PM EST
In the countryside, there are as many versions of soda bread as there are cooks. Andrew McCarthy goes in search of the ultimate recipe (see below). For Andrew's runner-up recipes, try Traditional Wholemeal Bread and Fallon & Byrne Soda Bread.
Chasing a memory is usually a losing battle. But i couldn't help it. I wasn't planning this cross-country odyssey for the perfect slice of brown soda bread; it just turned out that way. So here I am, in the west of Ireland, at a breakfast table in the small, family-run hotel I first came to more than 20 years ago. I'm looking out the window to the Cliffs of Moher and the Aran Islands beyond, but my mind is on more immediate concerns. I'm waiting for the waitress to return carrying that silver tray loaded with Mrs. O'Callaghan's brown soda bread.
Looking back, how I got here now seems inevitable.
I spend more than a little time in Dublin-my partner is Irish and we have kids, so we go back often. We have a house there. I love it, yet IRead More »from A Slice Of Ireland: An Authentic Soda Bread Recipe
- bon appétit magazine | Shine Food – Wed, Mar 10, 2010 9:22 PM EST
St. Patrick's Day means more than green beer and clovers. Celebrate with a menu comprised of a few of our 21 St. Patrick's Day recipes.
Irish Soda Bread (recipe below)
- Brown Butter Soda Bread
- Mini Walnut Soda Breads
- Mrs. O'Callaghan's Soda Bread
- Butterscotch Drop Scones
- Parsnip Soup with Corned Beef and Cabbage
- Lamb Shanks in Guinness with Country Vegetables (pictured above, at right)
- Homemade Irish Corned Beef and Vegetables
- Braised Lamb Shanks with Spring Vegetables and Mint Gremolata
- Corned Beef and Carrots with Marmalade-Whiskey Glaze
- Grilled Corned Beef and Fontina Sandwiches
- Corned Beef Hash with Poached Eggs
- Blarney Cheese and Onion Tart
- Irish Cheddar and Stout Fondue
Dessert & Drinks
- Irish Coffee Caramel Mousse (pictured at right)
- Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting
- Irish Soda Bread (recipe below)