If you are making Easter eggs that will be eaten, it is important that you make sure the eggs are thoroughly cooked.
I prefer the texture of soft-boiled eggs versus hard-boiled eggs. Is it OK to use soft-boiled eggs for dyeing Easter eggs?
Well, that really depends on whether you plan to eat the Easter eggs or just use them for decoration.
Eggs are an important source of protein and are delicious to eat. However, they must be handled safely to prevent the chance of contracting a foodborne illness.
While it’s understandable that some people prefer the taste of soft-boiled eggs versus hard-boiled eggs, from a food safety standpoint, it is safer to use hard-boiled eggs for dyeing Easter eggs that you plan to eat. In fact, you should cook the eggs until both the yolk and the white are firm, not runny.
This is because eggs can contain salmonella, which is an organism that causes foodborne illness, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service. Salmonella can be found on both the outside and inside of eggs, and it can cause nausea, vomiting, diarrhea, cramps, and fever, which can last for a couple of days to a week, the USDA says.
The symptoms can be worse for people with weakened immune systems, young children, and older adults, and they can result in severe illness, including death, said Kate Shumaker, an Ohio State University Extension educator and registered dietitian. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
To help lessen your chances of developing a foodborne illness, it’s best to cook eggs before eating them, as cooking reduces the number of bacteria present in an egg. However, a lightly or softly cooked egg with a runny egg white or yolk poses a greater risk than a thoroughly or hard-cooked egg, the USDA says.
Lightly cooked egg whites and yolks have both caused outbreaks of salmonella infections, according to the Centers for Disease Control and Prevention. That’s because partially cooking an egg can result in some harmful bacteria surviving the cooking process, which can cause illness.
Likewise, the U.S. Food and Drug Administration estimates that 79,000 cases of foodborne illnesses and 30 deaths each year are caused by eating eggs contaminated with salmonella.
While the chances of foodborne illnesses are small, you still need to practice safe food handling when dealing with raw eggs in preparation for dyeing and eating Easter eggs,Shumaker said.
If you are making Easter eggs that will be eaten, it is important that you make sure the eggs are thoroughly cooked. This can be done by placing fresh eggs with intact shells—never use eggs with cracked shells—in a saucepan and covering them with at least 1 inch of water.
Cook the eggs until the yolks and whites are firm: Cooking times can vary based on the sizes of the eggs. Then, run cold water over the eggs and store them in the refrigerator until you are ready to decorate them.
Here are some other safety tips from the USDA to keep in mind:
Be sure to use only food-grade dye if you plan to eat the eggs you decorate.
The USDA recommends making two sets of eggs: one for decorating and hiding, and another for eating. You could also use plastic eggs for hiding.
If you plan to eat the eggs, after hard-boiling them, dye them and return them to the refrigerator within two hours.
If you plan to use the eggs for decorations and they will be out of the refrigerator for more than two hours, it’s best not to eat them.
Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, OSU Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or firstname.lastname@example.org.
Watch video to see how to make this delicious recipe! Enjoy…
(Family Features) Perfect for a party or simply indulging yourself, these addictive pastry puffs make it hard to stop at one. Easy to assemble with these step-by-step instructions, the ricotta mixture and fresh strawberry compote are dynamic together, and provide a generous touch of sweetness.
For the full video and instructions, plus more dessert recipe ideas, visit culinary.net .
Watch video to see how to make this delicious recipe!
Ricotta Puff Pastries with Strawberry Compote
2 sheets puff pastry
1/2 cup, plus 1 tablespoon heavy cream
1/2 cup granulated sugar, divided
1 tablespoon ground cinnamon
1 tablespoon water
1 package of fresh strawberries, hulled and sliced
1/2 cup homemade, part-skim or whole milk Ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Heat oven to 400° F.
Cut both puff pastry sheets into nine squares. Make slit in corner of each square toward middle of the pastry. Fold corners to other corners to create pinwheel shape. Brush pastry with 1 tablespoon heavy cream. Combine granulated 1/4 cup granulated sugar and ground cinnamon then sprinkle on each puff pastry.
Bake 12-15 minutes, until pastry is golden brown and raised.
In medium saucepan on medium to high heat, pour in remaining granulated sugar and water. Once sugar is dissolved, pour in fresh strawberries. Bring mixture to boil then simmer 10-15 minutes, stirring occasionally, until strawberries are broken apart and semi-thick sauce is created. Let chill in refrigerator 2 hours. To chill faster, put in freezer 45 minutes.
In medium bowl, using mixer, whip heavy cream until stiff peaks form. Set aside. In separate medium bowl, combine ricotta, powdered sugar, and vanilla extract. Mix until fluffy. Return whipped cream to ricotta mixture and whip for 1-2 minutes until mixture is light and fluffy.
Spoon ricotta cream into the center of each puff pastry pinwheel. Spoon strawberry compote in middle of ricotta mixture.
Set your children on a path to making lifelong nutritious choices….
(Family Features) As a parent, instilling healthy eating habits in your children at an early age can aid in proper growth and development. Eating well goes a long way toward maintaining a healthy weight, increasing energy levels and improving moods while also reducing risk of obesity and other chronic issues such as heart disease and diabetes later in life.
Set your children on a path to making lifelong nutritious choices with these tips:
Foster independence. Allowing your children to help with shopping and meal prep can aid in them taking ownership of what they’re eating. Start by divvying up easier tasks such as setting the table then work toward creating snacks and meals on their own. These Rainbow Fruit Parfaits are simple for kids to assemble – just set the ingredients out and let them layer – and can serve as a healthful on-the-go breakfast or after-school snack.
Offer balanced options. Children require balanced diets made up of all three major food groups, including fruits and vegetables, for proper development. Looking for the Produce for Kids logo next to nutritional, family-friendly items at the grocery store is an easy way to identify healthy food choices while also supporting local organizations that help children and families in need.
Be a role model. Typically, your children will follow your behaviors, which includes the types of foods they select at mealtimes. Eating a rainbow of fruits and vegetables can help ensure your family is getting a complete range of nutrients. For example, a recipe like this Rainbow Buddha Bowl provides a combination of fresh and roasted vegetables that can be customized to meet your family’s tastes. Thinking about how many colors you eat in a day may inspire your kids to do the same, which can foster a lifetime of healthy eating habits.
To find more healthy meal inspiration, including more than 500 registered dietitian- and family-tested recipes, visit produceforkids.com.
Rainbow Fruit Parfaits
Recipe courtesy of Produce for Kids Prep time: 10 minutes Servings: 3
1/2 cup sliced strawberries
2 mandarins, peeled and segmented
1/2 cup chopped pineapple
2 kiwis, peeled and chopped
1/2 cup blueberries
1/2 cup red seedless grapes
1 cup vanilla Greek yogurt
In parfait glasses, layer strawberries, mandarins, pineapple, kiwis, blueberries and grapes.
Top each fruit parfait with yogurt.
Rainbow Buddha Bowl
Recipe courtesy of Jodi of Create Kids Club on behalf of Produce for Kids Prep time: 30 minutes Servings: 4
1 medium sweet potato, peeled and diced
1 cup broccoli florets
1/2 small purple cabbage, sliced
1 tablespoon olive oil
salt, to taste
pepper, to taste
2 cups quinoa, cooked according to package directions
1 cup red cherry tomatoes, quartered
1/2 cup yellow cherry tomatoes, quartered
1 avocado, sliced
4 tablespoons yogurt ranch dressing
Heat oven to 425° F.
Place sweet potatoes, broccoli and cabbage on baking sheet lined with parchment paper. Toss with oil and season with salt and pepper, to taste. Bake 15-20 minutes, or until potatoes are soft.
Divide cooked quinoa into four bowls. Top with roasted sweet potatoes, broccoli, cabbage, red tomatoes, yellow tomatoes and avocado.
(Family Features) Whether you’re new to hosting or simply looking for ideas to make Easter entertaining easier than ever, there are plenty of ways to save time and stress in the kitchen.
Go with what you know. Trying out new recipes is fun, but it can also add stress when they don’t turn out like you expected. Stick to tried and true dishes you can prepare and serve with confidence and save the experimenting for another time.
Take shortcuts. At the center of many Easter feasts is a ham that has been expertly cured and cooked to perfection. Even so, starting with a full-cooked ham is a shortcut that no one is likely to notice, especially if you heat it properly. For exceptional quality and a variety of flavor profile options to choose from, turn to America’s Original Butcher, Omaha Steaks. The meats are fully cooked then frozen before being delivered to your door for maximum convenience.
Work ahead. Plan your menu to incorporate items you can make ahead of time so you’re under less pressure the day of your dinner. Even handling the prep work like slicing veggies the night before can buy back precious minutes, that way when guests begin arriving, you can step out of the kitchen and enjoy the day right along with them.
Many frozen hams are fully cooked and can be served as soon as they’re properly thawed, which is an ideal solution for a casual brunch with mini sandwiches on the menu. However, if you’re serving an elegant holiday dinner, you’re more likely to prefer a warm centerpiece dish. A fully cooked ham is still a time-saving option; you’ll just need to allot time to heat it in the oven once it’s thawed.
Start by thawing a fully cooked ham in the refrigerator for 24-48 hours.
To keep your ham extra moist, always put the cut-side down. You might also consider placing a baking rack in the pan and adding a quarter-inch of water before placing the ham on the rack.
For a spiral-cut, bone-in ham, heat the oven to 325° F. Remove ham from film and foil. Place ham cut-side down on a raised edge baking pan lined with foil. Heat uncovered 60-75 minutes for the entire ham or 10 minutes per pound for smaller portions.
For a boneless ham, heat the oven to 350° F. Place the ham, cut-side down, on a raised edge baking pan lined with foil. Cover the ham tightly with foil and heat 35-40 minutes.
Another option for adding extra juicy flavor is a glaze, which can be as simple as dissolving three parts brown sugar into one part honey in a small saucepan. Or for a more elegant affair, consider a fruit-infused glaze to complement the savory pork.
A Host of Hams
If you always thought a ham is a ham is a ham, it’s time to think again. From the type of meat to the smoking preparation to specialized slicing that makes serving easy, there are plenty of options to consider from a supplier like Omaha Steaks when choosing the right ham.
Savory For an elegant gathering that demands premium ingredients, an all-natural Duroc Boneless Country Ham may be the answer. These hams tend to feature more marbling for an exceptionally rich flavor and texture, making for a tender, savory and juicy main course with no basting or injection needed.
Smoky Put a little flair in your Easter meal with a uniquely flavored ham like the Pecanwood Smoked Flank Ham, smoked with real pecan wood for 8 hours to add a rich yet mellow smoky flavor. This tender, juicy uncured whole-muscle ham earns its place of distinction on your holiday table. Complementary sides with subtle nutty notes, such as a sweet potato casserole, can enhance the menu even more.
Sweet Each Spiral-Sliced Ham is slowly smoked with real wood up to 24 hours to infuse flavor and maximize juiciness then generously brushed with a sweet and sticky brown-sugar crust that is torch-glazed to create a flavorful, crunchy crust. It’s spiral-sliced before delivery, so once it’s thawed and heated, it’s ready for quick service to your guests.
Easy Fruit-Infused Glazes
1/2 cup brown sugar
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 cup apricot nectar, canned
In saucepan, mix brown sugar, cornstarch and ginger. Stir in apricot nectar. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cranberry Orange Glaze
1 can (16 ounces) cranberry sauce
1 cup brown sugar
1/2 cup orange juice
1/2 teaspoon cloves, ground
1/4 teaspoon cinnamon, ground
1/4 teaspoon allspice
In small saucepan over low heat, combine cranberry sauce, brown sugar, orange juice, cloves, cinnamon and allspice; simmer 5 minutes, before serving.
(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel.
Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.
The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.
Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.
Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.
Smoky Deviled Eggs – What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color. Now that’s the perfect appetizer for Easter brunch.
Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd.
Avocado Deviled Eggs – Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.
Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.
French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.
Elevate your holiday brunch beyond an egg casserole with a Spiral Ham with Red Wine and Citrus Glaze as the centerpiece for your table.
(Family Features) Easter is a time to celebrate with friends and family. You can create a crowd-pleasing brunch with affordable, high-quality ingredients, wine and tablescape decor.
Elevate your holiday brunch beyond an egg casserole with a Spiral Ham with Red Wine and Citrus Glaze as the centerpiece for your table.
Finish the meal with a Mini Blueberry Chocolate Tart for a dessert that’s perfect for spring. Combining sweet and fruity notes, this treat can leave your guests craving more.
Find ingredients for these recipes at ALDI, which offers high-quality, fresh and affordable foods to help you put together a vibrant spread. From brunch essentials and beverages to fruits, veggies, snacks and more, you can make Easter pop. Plus, there are chocolates, candy and flowers to add a splash of color to your table or any Easter basket.
Recipe courtesy of Rebecca Gallop (@adailysomething) on behalf of ALDI Prep time: 15 minutes Cook time: 10-12 minutes per pound of ham
1 Appleton Farms Spiral Cut Double Glazed Brown Sugar Ham (about 4 pounds), reserving liquid
1/2 cup Intermingle Red Blend wine
1/4 cup Nature’s Nectar orange juice
1/4 cup Specially Selected 100% Pure Maple Syrup
1/2 cup Simply Nature Organic Light Brown Sugar
1 tablespoon chopped fresh rosemary
1 dash salt
2 tablespoons Burman’s Dijon Mustard
To make ham: Heat oven to 325° F. Place ham in roasting pan on rack. Pour reserved liquid over ham and cover tightly with foil. Bake 10-12 minutes per pound.
To make glaze: In small pan, combine wine, orange juice, syrup, brown sugar, rosemary and salt. Heat to boil then lower to rapid simmer until mixture begins to thicken and reduce, about 10 minutes, stirring frequently. Remove from heat and whisk in mustard.
When ham is 10 minutes from being done, remove from oven and increase temperature to 400° F. Remove foil and brush ham thoroughly with glaze.
Place ham back in oven, uncovered, about 10 minutes, or until ham reaches internal temperature of 140° F.
Remove ham from oven and let sit 10 minutes. Slice and serve.
Mini Blueberry Chocolate Tart
Recipe courtesy of Chef Michelle, ALDI Test Kitchen Prep time: 10 minutes Cook time: 17 minutes Servings: 12
1 Bake House Creations Pie Crust
1 1/2 tablespoons Sweet Additions Stevia No Calorie Sweetener
1 cup fresh blueberries
1 Choceur Dark Chocolate Bar (2.64 ounces), chopped
Heat oven to 400° F. Cut 1-2 sheets of parchment paper into 5-by-5-inch squares. Line each cup of 12-cup muffin pan with one square of parchment paper.
Roll out pie crust and cut 12 circles, 2 inches each, with cookie cutter. Press each circle into lined muffin cup.
In medium bowl, combine sweetener, blueberries and chocolate. Divide mixture among pie crusts.
Bake 17 minutes until chocolate melts. Allow to cool and serve.
Springtime in Ohio is a good time for strawberries, asparagus, cabbage, rhubarb, and others…..
and vegetables are in season in the spring?
Rain and bright sunny
days make spring a good time to indulge in a wide range of plentiful produce
such as asparagus, cabbage, kale, spinach, and strawberries. Not only are these
items extremely fresh and flavorful because they’re currently in season, but
they’re also widely discounted because of the abundance of supply based on this
time of year.
Because fruits and
vegetables grow in cycles and ripen during certain seasons, produce typically
is fresher and tastes best when ripe. And while most fruits and vegetables are
available to consumers year-round thanks to agricultural innovations, seasonal
fruits and vegetables are typically cheaper to buy because they are easier to
produce than fruits and vegetables that are grown out of season.
For example, the top
advertised items on sale in local grocery stores this week were fruits,
comprising 48% of all ads, and vegetables, accounting for 41% of all
supermarket sale ads, according to the April 5 edition of the National Retail Report, a
weekly roundup of advertised retail pricing information compiled by the U.S.
Department of Agriculture.
While this is not an
all-inclusive list, generally speaking, the following produce (among others) is
in season in Ohio during the spring, according to the Ohio Farm Bureau:
While eating fruits
and vegetables is an important part of a healthy diet, it’s also important to
remember to incorporate food safety when preparing and eating them. This is
because some raw fruits and vegetables can contain foodborne pathogens such as
E. coli, listeria, and salmonella, according to the Centers for Disease Control
and Prevention. As such, nearly half of all foodborne diseases are caused by
germs on fresh produce, the CDC says.
While cooking produce
is one of the best ways to lessen the potential for developing a foodborne
illness, here are some other tips from the CDC to keep in mind when choosing
and consuming raw fruits and vegetables:
Always choose produce
that isn’t bruised or damaged.
When shopping, choose
pre-cut fruits and vegetables that are refrigerated or are kept on ice.
Keep fruits and
vegetables separated from raw meat, poultry, and seafood in your shopping
cart and in your grocery bags.
Wash or scrub fruits and
vegetables under running water, even if you do not plan to eat the peel,
so that dirt and germs on the surface do not get inside during
Cut away any damaged or
bruised areas before preparing or eating.
Refrigerate within two
hours any fruits and vegetables that you have cut. Store them in a clean
container at 40 degrees Fahrenheit or colder.
Store fruits and
vegetables away from, and not next to or below, raw meat, poultry, and
seafood. These items can drip juices that might contain germs.
Use a separate cutting
board for fruits and vegetables than what is used for cutting or preparing
raw meats, poultry, or seafood.
Wash cutting boards,
counter tops, and utensils with hot, soapy water before and after
preparing fruits and vegetables.
Chow Line is a
service of The Ohio State University College of Food, Agricultural, and
Environmental Sciences and its outreach and research arms, Ohio State
University Extension and the Ohio Agricultural Research and Development Center.
Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120,
Columbus, OH 43201, or email@example.com.
Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.
To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.
Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.
To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.
To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top.
Place both bunny feet against base of marshmallow with toes facing down.