Natural Easter Egg Dyes and Edible Nests

We’ll be pretty busy preparing scrumptious breakfasts for guests this weekend, but if you feel like “getting back to the earth” on the holiday this weekend, try using natural dyes for coloring hard cooked eggs. It’s amazing what colors you can come up with. An edible nest to display your pretty eggs is the perfect container. Just follow these easy instructions:

Chop fresh or dried materials into tiny pieces. Use non-aluminum container, boil each color separately using 1 gallon of water, 1/2 cup of vinegar (to set the color) and ½ to 1 cup of ingredients. Once boiled, dyes can be stored in the refrigerator for later use. Cook eggs before coloring them, but don’t bring them to a rolling boil, which can cause cracks in the shells.

To cook the eggs, add 1 tablespoon of vinegar to the water in a pan, and bring the liquid to a light simmer. Add the eggs and remove the pot from the heat. Let the eggs steep in the vinegar water until they are cool enough to remove by hand.

Colors will vary depending on how much of each ingredient is used and how long the egg soaks in the mixture.

Bark: boil one hour; Brown = ash, birch, walnut, maple, hemlock

Black = alder

Gold = eucalyptus

Red = bayberry

Twigs and leaves: boil two hours

Gray = blackberry plat

Yellow = poplar leaves, peach leaves

Lime green = lily of the valley leaves

Vegetables and berries: boil 45 minutes

Red = red onion skins, raspberries, beets, strawberries, red cabbage

Yellow = onion skin

Blue = blueberries, boysenberries, red cabbage

Green = spinach, squash, kale, parsley, new mint leaves or new ivy leaves

Brown = coffee grounds

Orange = carrots

Orange = boil 4 cups of onions skins and 2 tablespoons of vinegar in a quart of water, simmer 30 minutes

Pink = beets

Purple = blackberries, red grapes

Flowers: boil 15 minutes

Green = morning glory

Beige = red bougainvillea

Blue = cornflower, larkspur

Red = bloodroot poppy, red zinnias

Yellow = goldenrod, dahlias, marguerites, dried marigolds

Other:

Brown = turmeric, brewed coffee

Yellow = chamomile tea

Wrap eggs with rubber bands or drizzle with rubber cement over the shells before dying to create interesting designs.

Source: Green Hotels Association

 

Edible Nests

If you’d like to make edible nests to display your cute, natural Easter eggs, you can quickly pull them together with Kataifi, which is shredded phyllo dough available in the freezer section of grocery stores and specialty stores.

Preheat your oven to 375° degrees F. Brush large muffin tins or pie tins (depending on the size of nest you want) with butter.

Separate the shredded phyllo (8 ounces) into bundles and cut each into 2-inch lengths. Place the shreds in a bowl and use your fingers to separate them into a loose pile. Toss them with 3 – 4 tablespoons of unsalted butter, a tablespoon or more of sugar, and a bit of cinnamon in you like.

Divide the shreds into the tins and press into the bottoms and up the sides. Cook until golden and crisp around the edges, about 15 minutes. Let cool and remove them carefully from the tins.

They’re now ready to nestle your beautiful, natural eggs into them.

 

Jerusalem Artichoke Hashbrowns

From Chef Paul La Valley

4-6 oz. Jerusalem Artichoke (the red or purple ones have more flavor)
1/8 c. Shredded Parmesan
1 tsp. Chopped Parsley
1 TBLS. Butter (unsalted)
Pinch of Salt & Pepper to taste

1. Using a mandolin or box grater, thinly shred the artichokes to have a match stick-like appearance. (It is not necessary to peel the artichokes. Sometimes they are difficult to peel. If you peel the artichokes, quickly place them in a bowl of lemon water to stop them from oxidizing.)

2. Mix artichokes and remaining ingredients in a bowl. (Try to work quickly to keep them from discoloring.) Form a ball and squeeze with both hands to release excess moisture. Then press together to form a thin pancake. It will have a birds nest appearance.

3. Add butter to hot skillet. Lay artichokes in the pan and fry 2-4 minutes at medium high heat or under golden brown. Flip and repeat on other side.

Perfect as a base for an Eggs Benedict or as a side dish where you would normally serve potatoes.

Yield – one serving.

Cranberry Walnut Bread

Yield: Makes One 9” x 5” Loaf

I received this recipe over 15 years ago from a friend’s mother who made this bread every year around Thanksgiving and Christmas when fresh cranberries are available.  I love it because it lasts for several days and still tastes fresh as ever, and it freezes wonderfully for up to 3 months.  It is great sliced fresh and eaten plain, but as an extra special treat try toasting it in the oven for a five minutes (at 350°F) and then spreading it with cream cheese or butter.

2 Cups All Purpose Flour
1 Cup Granulated Sugar
1½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Granulated Table Salt
1½  Cup Whole Cranberries, fresh (not canned or dried)
1 Cup Walnuts, chopped
1 egg
2 Tablespoons Butter, melted
¾ Cup Orange Juice, slightly warmed

1. Adjust the oven racks so that one rack is placed in the center.   Preheat oven to 350°F.  Thoroughly grease the loaf pan with either pan spray or butter.
2. Sift together the dry ingredients.  Toss in the cranberries and walnuts and stir.  Set aside.
3. In a separate bowl, beat the egg and then whisk in the melted butter and warmed orange juice.
4. Add the wet ingredients to the dry ingredients and mix until just blended, being careful not to over-mix.
5. Scrape the batter into the loaf pan.  Place the pan into the preheated oven.
6. Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool on rack for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Source: Chef Alphonsine

Hazelnut Encrusted Lamb

2 Tablespoons course-grained Dijon mustard
1/2 cup Italian-seasoned bread crumbs
1/3 cup chopped hazelnuts
1/4 cup chopped fresh parsley
1 Tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
8 lamb chops or boneless leg of lamb

1.       Combine rub ingredients and spread evenly over lamb.
2.      Bake, grill, or smoke until the internal temperature on a thermometer reads 150°F.
3.      Allow lamb to rest 10 minutes before cutting if using a whole leg.

Depending on the size of the lamb, you might need to double or triple the recipe for the rub.  This recipe showcases the local island lamb and is a favorite Pacific Northwest style preparation.

Apple Cake

Makes two loaves

For the Cake:

3 cups all-purpose flour
1 ½ cup sugar
2 teaspoons baking soda
2 teaspoons sea salt
2 teaspoons cinnamon
4 large eggs
1 cup extra light olive oil
2 teaspoons vanilla
1 teaspoon almond extract
4-5 apples, peeled, cored and chopped (about 4 cups)
½ cup yellow raisins

For the Topping:
¾ cup all-purpose flour
¼ cup sugar
2 teaspoons cinnamon
4 Tablespoons butter
½ cup chopped walnuts or pecans

1.       Preheat the oven to 350°F.  Lightly grease two 9”-5” loaf pans or four mini loaf pans.
2.      Whisk together the flour, sugar, baking soda, salt and cinnamon in a large bowl.
3.      Beat eggs until fluffy; add oil and extracts, mixing until combined.
4.      Add dry ingredients and beat until batter is smooth.  Fold in apples and raisins.
5.      Divide batter equally into prepared pans.
6.      Combine all topping ingredients and sprinkle evenly over batter.
7.      Bake 1 hour for large pans, and 40 minutes for small loaf pans.
8.      Cool for 5 minutes, remove from pan and place on wire rack; cool completely before slicing.  Cakes freeze well unsliced.

I adapted this recipe when Grant Dannelly, Erin’s dad, gave me a few bushels of apples one Fall.  Erin and I spent weekends making apple sauce, apple pie filing, apple butter, and apple cakes until our freezers were bursting.

Peanut Butter Cookies

Makes about 4 Dozen Small Cookies

4½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoons salt
¾ pound butter, at room temperature
2 cups brown sugar
1½ cups granulated sugar
4 eggs
¼ cup + 2 Tablespoons canola oil
1½ Tablespoons vanilla extract
2 ½ cups peanut butter
Sugar to sprinkle on top (optional)

1. Preheat oven to 350°F.  Prepare baking sheets by lining with parchment paper or a silicone mat.
2. Whisk together the flour, baking soda, and salt in a medium bowl.
3. Cream together the butter and both sugars until smooth in a separate medium bowl.
4. Add the eggs to the butter/sugar mixture, one at a time, stirring well after each addition.
5. Add the oil and mix in well.
6. Stir in the vanilla extract and peanut butter.
7. Scoop dough by rounded tablespoons onto prepared baking sheets.  Flatten balls slightly and make a cross-hatch pattern on the top of each with the tines of a fork.  Sprinkle with extra sugar if desired.
8. Bake in preheated oven for 12 to 15 minutes, turning pan once halfway through, until cookies are just have the slightest hint of gold.  Do not over-bake or they will be dry.  Allow cookies to cool on the pans two minutes, then move to wire racks to cool completely.

Our chef and innkeeper, John, doesn’t like peanut butter cookies, but he’s pretty pleased with this version.  If you like extra goodies, try adding chocolate chunks, chocolate or peanut butter chips, or chopped, unsalted peanuts.

Triple Chocolate Chip Cookies

Harrison House Suites & Tucker House Inn

Triple Chocolate Chip Cookies

3 ¾ cups                     Semisweet chocolate chips or chunked chocolate (divided)
4                                  Large eggs
2 teaspoons                Vanilla
2 teaspoons                Espresso coffee, finely ground
10 Tablespoons          Unsalted European style butter
1 ½ cups                     Brown sugar
½ cup                          Sugar
2 cups                          All purpose flour
½ cup                          Cocoa powder
2 teaspoons                Baking powder
½ teaspoon                Sea salt
1 cup                           White chocolate chips

1. 1.  Melt 2 ¾ cups of chocolate chips either in double boiler or in microwave until smooth.  Set aside.
2. 2.  Beat eggs and vanilla in a small bowl, then add espresso.  Let stand until coffee is dissolved.
3. 3.  Beat butter and sugars in a separate bowl until combined.
4. 4.  Add egg and chocolate mixtures to butter and sugar; stir until combined.
5. 5.  Whisk the dry ingredients together in a large bowl.
6. 6.  Add dry ingredients, remaining cup of semisweet chocolate and white chocolate chips to the butter mixture.
7. 7.  Cover and let dough sit for 30 minutes until it reaches a fudge-like consistency
8. 8.  Preheat oven to 325ºF.  Spoon dough onto cookie sheets lined with silicon baking mats or parchment paper.
9. 9.  Bake for 10 minutes until edges are set – centers will be soft.  Cool on pans for 10 minutes, then transfer to racks to cool, or better yet, serve immediately.
10. 10.  Enjoy, and think of us in Friday Harbor!

Recipe of the Month – San Juan Island Culinary Travel

Italian Salsa Verde, goes well on any grilled meat, seafood, or poultry, whether is cooked under a powerful range hood or the simplest outdoor grate.  It’s one of our most commonly used condiments at the restaurant, most recently making its appearance paired with a stuffed pork chop.  The key is to use a variety of fresh herbs, and to chop them by hand to avoid bruising the herbs.  Let your creativity go wild here, substitute any tender herbs you might have on hand.  This recipe is from Coho’s Chef.

Italian Salsa Verde

2 C packed Italian parsley leaves

1 1/2 C packed mint leaves

2 C loosely packed basil leaves

1/4 C capers, drained and rinsed

3 garlic cloves, minced

2 Tbs shallots, minced

2 anchovies, rinsed and chopped

2 Tbs Dijon mustard

1 lemon, zest and juice

1 tsp red chili pepper flakes

1 C olive oil

kosher salt and freshly ground black pepper

Chop all the ingredients by hand.  Place the herbs in a bowl with the olive oil.

Whisk in the remaining ingredients.  It should be brightly colored and tasting.  Drizzle over prepared meats and serve the remainder in a bowl on the side.  Will keep in the refrigerator for up to three days.  Discard when “swampy” tasting or discolored.

For news about happenings at our inns and on the island, go to Harrison House Suites , http://www.tuckerhouse.com/blog/, and http://www.experiencesanjuanisland.com/blog/

Culinary Travel, San Juan Island, Coho Restaurant

Sweet Potato Bread
2 sweet potatoes
1 c. milk
2 Tbsp. barley malt
3 Tbsp. butter
1 ½ tsp. salt
1 Tbsp. butter
1 Tbsp. yeast
1/3 c. warm water
4 c. bread flour
1 c. rye flour

1. Peel potatoes and cut into 1 inch cubes. Toss with oil, salt and pepper, and roast in a 400 degree oven.
2. When potatoes are soft and well browned, transfer to food processor and purée with butter, milk, barley malt, and salt.
3. Proof yeast in warm water. When yeast is frothy combine flours, potatoes, and yeast.
4. Let rise until doubled in size about 4 hours.
5. Punch down, shape and let rise.
6. Bake in a 425 degree oven until golden brown.

Recipe Note: This recipe was developed by Paul Stevens, our Chef at Coho. We present two breads daily in our bread basket. This sweet potato bread has become a real favorite with our guests. Sometimes we add currents or swap out the rye flour with whole wheat. We brush it with an egg wash or heavy cream and sprinkle some caraway seeds or sesame seeds before putting it in the oven.

Lodging and Dining Friday Harbor, WA San Juan Island
Harrison House Suites and Tucker House Inn
Coho Restaurant

San Juan Island Bed and Breakfast; Tucker House

The first of the season’s berries are here. We have been enjoying them for breakfast with our homemade granola, baked in a crisp with rhubarb, and topped with a lightly sweet chantilly cream.

Strawberry Shortcake

Shortcakes
2 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
8 Tbsp. butter
1 lg. egg
½ c. heavy whipping cream
2 Tbsp. raw sugar
1 lg. egg white
1 Tbsp. rice flour

1. Place dry ingredients and butter in food processor and process until course. Add whole egg and whipping cream and process until mixture forms a dough ball.
2. Lightly dust cutting board with rice flour. Press out to about ½ inch thick. Use a cookie cutter and shape into 3 inch size shortcakes.
3. Place on silicon lined baking sheet. Brush egg white over each shortcake and sprinkle raw sugar on top.
4. Bake for 8-10 minutes until lightly golden brown. Cool on a rack. Serves 8

Strawberries
2 lbs. strawberries
¼ c. sugar
½ tsp. aged balsamic vinegar

1. Place 5-6 strawberries in food processor and purée until liquid. Place purée, sugar, and balsamic vinegar in bowl.
2. Cut up remaining strawberries into ¼ size pieces and add to bowl. Let stand 30 minutes to one hour so that strawberries release juices.

Chantilly Cream
½ c. heavy cream
2 tsp. confection sugar
½ tsp. vanilla extract

1. Beat until soft peaks form.

To assemble:
1. Slice shortcakes in half. Place half on a dish and pour strawberries on top.
2. Layer with a dollop of Chantilly cream and then top of short cake. Add more cream and drizzle with strawberry sauce. Garnish with fresh mint.

Lodging and Dining Friday Harbor, WA San Juan Island
Harrison House Suites and Tucker House Inn
Coho Restaurant

San Juan Island Recipes – Perfectly Plain Cheesecake

Perfectly Plain Cheesecake

Makes 12 servings.
NOTE: It is very important that the cream cheese, eggs and cream be at room temperature. You may need to let them sit out for an hour before beginning to make this recipe.

Bottom crust
2 c. graham cracker crumbs
2 TBLS. sugar
1/2 c. butter (1 stick) melted and cooled

Cheesecake filling
3 (8-oz.) packages of cream cheese softened to room temperature
1 c. sugar
3 eggs room temperature1 teaspoon pure vanilla extract
1 TBLS. lemon juice
1 c. heavy cream, room temperature

Directions;
1. Preheat oven to 350 degrees F. (315 degrees F. for convection oven).
2. Cover the bottom of an 8-inch with two layers of heavy-duty aluminum foil making a double water proof bottom for the springform pan. Cut an 8” round piece of parchment to cover the bottom of the springform pan.
3. Mix the graham cracker crumbs, two tablespoons of sugar, and the cooled butter in a bowl.
4. Use your hands to firmly press the cookie crumb mixture evenly onto the parchment paper on the bottom of the pan and half way up the sides. Place the springform pan into the larger ovenproof pan and set aside.
5. Mix creamcheese on high speed for 3 minutes, add sugar and mix for another minute.
6. At medium speed, add eggs, one at a time. Add lemon juice and vanilla.
7. On low speed, add cream and mix for two minutes. Scrape down the sides, bottom so mixture is smooth.
8. Pour the mixture into the crust.
9. Place the two (2) pans into the oven on the middle rack, and fill the larger with hot water about half way up the sides of your cheesecake pan. Bake until golden brown and edges are firm to about 1 inch from the edge of pan, or about one hour.
10. Turn off the oven, crack the door open, but leave the cheesecake in the oven two until it is cool enough to touch. During this time, the remaining part of the cheesecake will firm up so that it does not “jiggle” when the pan is moved. DO NOT CHECK FOR DONENESS BY INSERTING ANYTHING IN YOUR CHEESECAKE. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.
11. Remove from oven and cool on a wire rack for 15 minutes. remove the foil covering the bottom of the springform pan.

NOTE: Cool the cheesecake in the refrigerator completely (at least 1 hour) before attempting to remove from the springform pan.

To remove, run a wet sharp knife carefully between the cheesecake and the inside of the springform pan, then simply release the sides and push the cheesecake up out of the pan. The parchment round on the bottom of the cheesecake will make it easy to slide the cheesecake onto a serving plate.

Lodging and Dining Friday Harbor, WA San Juan Island
Harrison House Suites and Tucker House Inn
Coho Restaurant