Easter Pavlovas with Lemon Whipped Cream and Vanilla-Rhubarb Compote

Written by Cheri of Kitchen Simplicity.

Pavlovas are a perfect Easter dessert for so many reasons. 1) The majority of the work can be done a couple of days before serving. 2) You can make individual servings or one large dessert. 3) You can top it with whatever variety of toppings you like – or even serve it buffet style with a variety of toppings and everyone can customize their own.

For these Easter pavlovas I decided to embrace spring head on. I spread the mini pavlovas into egg shapes and topped them with a bright lemon whipped cream and a tart vanilla-rhubarb compote. If you prefer something more traditional you can form these into a round shape to resemble an Easter basket instead.

Pavlovas might look and sound intimidating but they’re really quite simple to make. Follow the tips below for extra assurance of success.

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Understanding Egg Labels 101

Editor’s Note: With the arrival of Clara, I’m taking a short maternity blogging break. I’m excited to welcome several guest writers, among them, Katie of Kitchen Stewardship. Welcome, Katie!

It brings my heart great joy to see frolicking chickens. You may think I’m exaggerating, but the chickens at my favorite farm prefer to hang out in trees and lay their eggs anywhere but the hen house, so “frolicking” is pretty accurate.

The eggs laid by these happy chickens are truly the best in my city – a deep yellow, almost orange yolk, and so much flavor it spoils me. I find other eggs almost tasteless now that I’ve experienced the product of hens who eat bugs and grass, run around, and act like the chickens God created them to be.

I’m sure going straight to the farmer is not a realistic option for everyone, so when you’re standing in front of the egg display at the supermarket, how do you choose from among the baffling number of options presented to you?
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Cooking School: How to Make Perfect Yorkshire Pudding

Contrary to what many people think, there is no actual ‘pudding’ in true Yorkshire Pudding.

I’m speaking of those delightful, airy baked morsels, know to some as ‘Popovers’, that are traditionally British and served up with a classic roast beef dinner. They originated in Yorkshire, England, but for me, surfaced during my childhood years at the frequent request of my British father.

My mother could never make enough ‘Yorkshire pudd’, as we shortened it to, and now as a mother myself, I’m often in the same dilemma. Roast beef, new potatoes, and vegetable sides all take a back seat when there’s a basket of Yorkshire pudding on the table. Noah can polish off five or six on his own.

Once, at age four, he produced giggles from our guests when he sat stationed with a Yorkshire pudding in each hand, took a bite of their softness and, with a heavenly glance, moaned “Thank you, Lord”.

Sufficiently to say, we’re keeping with British tradition in our house – well those of a puffy nature, anyway. [Read more…]

Bwaaakk! Our Journey to Backyard Chickens

Written by Danny Bourque.

This summer we will have eggs. This winter we will have soup. Mission Accomplished: we now have backyard chickens.

As with most home renovations I tackle, it seems it took a lot longer than anticipated – almost 5 months longer – but the coop is finally complete, and we got the chickens on Monday. I know I tend to be somewhat overly analytical, over prepare and plan before embarking on a venture, and this was no exception. Nevertheless, it’s done.

Diana recently wrote about the benefits of farm fresh eggs, and we are looking forward to our own eggs and being a step closer to a sustainable lifestyle. This is the story, and some tips on what to consider if you want to get your own backyard chickens.

The experience and adventure has just begun…

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The Beauty of Farm-Fresh Eggs and How to Source Them

Written by Diana Bauman.

The word ‘egg’, all alone, makes me happy. When I hear it, thoughts run through my head of fried eggs with potatoes, mayonnaise, a rich custard or a Spanish tortilla omelet…. If there was a food that I simply couldn’t live without, it would have to be eggs.

Although I love eggs for the diverse range of foods that they help make, my favorite thing about eggs is that they are a traditional source of complete protein and nutrition. This couldn’t be more true than in the Spring.  Spring is the season for pastured, farm fresh eggs.

Yes, eggs are available year round from the farm or grocery store, however, as the buds start to bloom, grasses start to grow and microbial bugs and earthworms start to proliferate, pastured chickens enjoy their buffet.  With this buffet comes more vitamins and nutrients.  In the Springtime, eggs are at their nutritional peak.

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