Through the years ....so many Easter Sunday memories. Eggs to color and decorate for little ones to search and find (myself as a child, my own children, and then with small grandchildren)...the rituals repeat through the generations and there is comfort in that.
The excitement of new clothing and new shoes, a sense of renewal in a way, even before we set foot in church.
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| granddaughters Ella and Neve in their Easter finery |
...Giving and receiving gifts of flowers, especially blooming bulbs as they, too, represent the cycle of renewal and a rebirth. Bursts of brightness in the purples and yellows of hyacinths, crocus, and daffodils. The idea that it was truly now Spring, no matter what the weather (and in New England that could mean old man winter was not letting go of his domain just yet).
...My Mom making lamb cakes for us every year (and at 84 still doing this for her great-grandchildren using her mother's vintage cast iron mold).
Several years ago we were in Bermuda for Easter. We rose early for an ecumenical service at our resort...listening to scripture as the sunrise evaporated the gray mist over the water to welcome a glorious new day.
Here's an early spring sunrise over the river near our home taken just a few weeks ago
This year we will be sharing our Easter afternoon with family and friends.... My brother Paul and sister-in-law Karen will be hosting. They always outdo themselves, providing an abundance of delicious food in a warm and casual, but still elegant setting. Lively conversation and shared stories (both current and sometimes decades old) will keep us all entertained and smiling.
Our winter, overall, started very quietly but as of February 1st it's been an onslaught of storms bringing high snow amounts almost weekly. I thought a "citrus" dessert would help welcome Spring and put the last few lemons from my Meyer lemon tree to good use. A slice of limoncello tea cake will go nicely with a cup of coffee or tea after our Easter celebration. It seems like every family in the southern part of the Italy lays claim to having the "best" recipe for this liqueur. On our trips to Italy, we sampled this delicious aperitif all along the Amalfi coast, in Sicily, and on Capri. In this recipe it adds a delightful flavor boost to the densely rich but delicate cake.
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| limoncello cakes ready to go....recipe at end of post |
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| BON APPETITE! |
Nothing says Easter like seeing the baby lambs
and potting up some pansies!
(and finally getting the pea seeds into the ground)
(and finally getting the pea seeds into the ground)
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| Araujo Farm 3/30/13 |
Limoncello lemon cake
adapted from Erika Kerekes
2 eggs
1 cup vanilla Greek yogurt
1 cup sugar
1/4 cup canola oil
zest of 1 lemon
3 Tbs Limoncello (or lemon juice)
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp baking soda
1/4 tsp salt
Glaze
1/2 cup powdered sugar
1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)
1 tsp lemon zest
Preheat the oven to 350 degrees.
In
a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest
and 3 Tbsp limoncello or lemon juice. In another bowl, whisk together
the flour, baking powder, baking soda and salt. Add the dry ingredients
to the wet ingredients, stirring just until incorporated, 15-20 stirs,
being careful not to over mix.
Spray
an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3
inch) with cooking spray. Pour the batter into the pan. Bake about 40
minutes for the larger loaf pan or 30-35 minutes for the smaller loaf
pans, or until a tester comes out clean and the top of the cake is
golden. Cool the cake in the pan for about 5 minutes. Remove from pans
and continue cooling on a wire rack.
Have a wonderful Easter Sunday
Diamond tiara created by Carl Faberge' in 1890.
(One of the few tiaras made by this famous jeweled "egg" designer)
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