Italian Easter Dove
Note: Italians celebrate holidays with specialty flavored breads baked in unique shapes.
This rich and tender loaf, molded into a dove and decorated with balls of sweet almond
paste, graces Italian tables at Easter as a symbol of peace.
3 1/4 to 3 3/4 cups all-purpose flour (divided)
1/2 cup granulated sugar
1 package RapidRise or fast-acting yeast
1 tablespoon freshly grated lemon zest
1 teaspoon salt
1/2 cup 1 percent milk
1/4 cup butter or margarine, cut up (1/2 stick)
1/4 cup water (70 to 80 degrees F)
1/2 cup almond paste (3-1/2 ounces)
1/4 cup all-purpose flour
1 egg, separated
1/4 cup slivered almonds
1 whole clove
To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon
zest and salt.
Heat milk, butter and water until very warm (120 to 130 degrees F); stir into dry
ingredients. Stir in 2 eggs and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover;
let rest 10 minutes.
To make topping: Combine almond paste, flour and egg yolk (reserve egg white); knead 5 to
6 times or until smooth. Form into 1/2-inch balls; set aside.
To shape and bake dough: Divide bread dough in half. For wings, roll 1 half into 10 x
5-inch oval. Arrange in center of greased large baking sheet, curving ends downward.
For body, roll remaining half of dough into a triangle 15 inches high and 6 inches wide
(at base); place on center of oval. Fold over top third of triangle from left to right;
shape to form dove head.
Fold over bottom third of triangle from right to left to form tail.
With sharp knife, slash wings and tail at 1-inch intervals to form feathers.
Lightly beat reserved egg white; brush on dough. Arrange almond-paste balls, 1/2 inch
apart, on body, tail and wings. Press 1 slivered almond into each ball. Press clove into
head for eye.
Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Preheat oven to 325 degrees F. Bake for 35 to 40 minutes or until done. Remove from pan;
cool on wire rack.
Bread machine method: (For 1 1/2 and 2 pound bread machines.) Using 3 1/4 cups bread flour
and 2 teaspoons rapid-rise or fast-acting yeast, add ingredients into bread machine pan in
the order suggested by manufacturer. Process on dough/manual cycle.
When cycle is complete, remove dough to floured surface. If necessary, knead in additional
flour to make dough easy to handle.
Proceed as directed above to make topping and shape and bake dough.
Makes 1 loaf
Fruit-Glazed Easter Ham
1 (5 to 7 pound) shank half smoked ham
1 (8 ounce) can crushed pineapple, drained
1/3 cup orange marmalade
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
Dash of allspice
1/3 cup flaked coconut
Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is
centered in thickest part. Be careful bulb does not rest in fat or on bone. Do not add
water. Do not cover. Roast at 325 degrees F until meat thermometer registers 130 to 140
degrees F for “fully cooked” half ham (18 to 24 minutes per pound) or 160 degrees F for a
“cook before eating” half ham (22 to 25 minutes per pound).
Meanwhile, place pineapple, orange marmalade, lemon juice, cinnamon and allspice in small
saucepan and cook slowly for 5 to 7 minutes, stirring occasionally. Remove from heat; stir
in coconut. Spread glaze over ham during last 20 minutes of baking time.
Chocolate Easter Eggs
These delicious cream filled eggs taste just like a very famous store bought
one. They are easy to make and kids and adults love them.
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semi-sweet chocolate
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend
until stiff. Dust with brown sugar. Knead til smooth.
Set aside more then 2/3 of mixture. To the remaining mixture add yellow food
coloring. Blend in well. Divde yellow and white into 16 or 24 pieces. Shape
yellow into ball, mold white around yellow to form an egg shape. Dry at room
temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth. Dip eggs in
chocolate. (paraffin wax may be added and melted with chocolate to prevent
from melting in your hands). Once dipped cool at room temperature.
Refrigerate after cool.
When sliced these eggs will have a white cream filling.
Easter Greek Lamb
1 (5 l.) butterflied leg of lamb, boneless
Ground black pepper
1 cup olive oil
1/2 cup red wine vinegar
2 TB garlic, minced
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped
4 TB oregano, crushed
To make the marinade:
In a blender purée the oil, vinegar, garlic, parsley, dill, and oregano.
Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat.
Pour marinade over lamb. Marinate the lamb for 2 to 24 hours.
Drain marinade from lamb and place lamb in a shallow roasting pan.
Roast lamb in a preheated 425 º F., oven, for about 45 minutes. The internal
temperature should be 135º F. Let lamb rest before serving
6 salad plates
Ice cream scoop or tablespoon
6 lettuce leaves, rinsed with water and drained
1 (16 ounce) carton cottage cheese
2 (16 ounce) cans pear halves, drained
3 slices American cheese, cut in half
6 green olives with pimento, cut in half
3 maraschino cherries, cut in half
Place a lettuce leaf on each plate. Place 1 scoop of cottage cheese on the lettuce leaf
for the bunny’s head. Next, place 1 whole pear half, cut side down, for the body. On a
cutting board, cut a second pear half into 2 pieces; place the pieces above the cottage
cheese head to look like ears. Cut each American cheese half into 6 narrow strips for the
whiskers, placing 3 on each side of the bunny’s head. Place olive halves for the eyes. Use
a cherry half for the mouth and a dab of cottage cheese for the tail. Serve the salad
first or serve with the meat course.
Makes 6 servings.Print This Page