Celebrating Easter, Quick Hollandaise, Upcoming Classes
This post is a fun one about some Easter eggs around the world. Also included is a recipe for a quick and easy hollandaise sauce, and some of our upcoming classes. Enjoy!
Regardless of how you celebrate Easter, you’re likely aware of some traditions surrounding the use of eggs. Common American practices include hiding eggs, coloring eggs, and eating delicious chocolate eggs! But did you know that eggs feature in other ways for Easter traditions in different cultures? Here are a few of my favorites:
Giant Omelets
In southern France, there is a giant omelet festival put on by the Knights of the Giant Omelet. Unbelievably, using over 15,000 eggs, cooks create a gigantic omelet to serve to the folks who participate in the festival free of charge (feeding around 1,000 people)! And if you want a taste of France that’s not a gigantic omelette, consider making hollandaise to jazz your eggs up (see recipe below)!
A Whimsical Way to go Egging
In Mexico, cascarones are
Cascarones
used as a form of celebration. These treats are hollowed-out eggs that have been decorated on the outside, filled with confetti, then closed up with tissue paper over the opening. Cascarones can be used as colorful centerpieces or to add playful whimsy to your meal, as it’s great fun to break these eggs over your peers or children’s heads and shower them in the brightly colored confetti. While traditionally, these eggs are more likely to appear during Mardi Gras, they’ve been a big hit at Easter celebrations and egg hunts in more modern times.
Decorate Eggs with Beeswax
Pysanky
A Ukrainian egg tradition takes the form of decorating eggs using dyes and beeswax. Called pysanky, these eggs become beautiful art pieces for your table. While it can take more time to accomplish, it’s a more upscale way of having decorated eggs at your table than the more standard version of dipping eggs in vinegar + dye.
The world is a beautiful place filled with wonderful food traditions, and here at Art of Cookery, we appreciate such creative ways to celebrate! Check out our current classes if you want to improve your cooking skills for a special Easter meal. And if you’d like us to handle the cooking for you, we’ve got you covered!
Quick and Easy Hollandaise
Equipment
- 1 blender
Ingredients
- 3 egg yolks Be sure they are pasteurized and properly refrigerated as this recipe isn't cooking the eggs.
- 1 tbsp lemon juice
- 1/4 tsp fresh thyme optional
- 1/16 tsp cayenne pepper
- 1/16 tsp salt
- 1/32 tsp white pepper black is fine too
- 1/2 c unsalted butter melted
Instructions
- Place yolks, lemon juice, cayenne, thyme (if using), salt, and pepper in blender.
- Run blender until fully mixed.
- While blender is running, open pour spout and slowly pour the melted butter in.
- Blend until fully emulsified.
- taste and adjust lemon juice, salt and pepper to your liking. SERVE!
Notes
Upcoming Classes that Have Available Tickets.
This is not a comprehensive list of upcoming classes, it is simply a few that have a ticket or two still available. To see them all, including ones that have no one registered (and are open for you to book) and ones that are fully booked (but help you see some of the topics Art of Cookery offers, click here. That link works well to register for one of the classes below online. Don’t see anything you are interested in or at a time/date that works? Just ask! ICan@artcookery.com
March 30 @ 5:15 pm – Mother Sauces: Bechamel – $24
April 4 @ 5:00 pm – Lasagna (making the fresh pasta and the dish) – $38
April 7 @ 1:00 pm – Pate a Choux Pastry (cream puffs) – $20
April 11 @ 12:00 noon – Pressure canning (this is a how to can safely class and product to be canned is meat, think venison or abundance of roast on sale, etc.) – $45
April 18 @ 5:00 pm – Tamales (flavor will be green chili chicken and we will also be making the salsa verde) – $42
April 20 @ 12:00 noon – Traditional bread baking and Butter Churning – $29
April 22 @ 1:00 pm – Fermenting – $24