Hot Cross Buns

When you see these decorated rolls appear in bakery windows and grocery stores, you’ll know Easter is fast approaching! Once you taste this delectable version, you’ll want to make them every year– and maybe not just for the holidays!

What You’ll Need:

• 1/2 cup water (warm; 105 to 155 F)
• 2 (1/4-ounce) packages active dry yeast
• 1/2 cup sugar
• 1 cup milk (warm; 105 to 115 F)
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter (softened, equivalent to 1/2 stick)
• 6 cups all-purpose flour (up to 6 1/2 cups)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dried currants
• 1/2 cup dried apricots (chopped)

For the Egg Wash:

• 1 large egg white
• 1 teaspoon water (mixed with the egg white)

For the Lemon Icing:

• 1 cup confectioners’ sugar (sifted)
• 1 teaspoon lemon juice (fresh)
• 1 teaspoon lemon zest (grated)
• 1 1/2 tablespoons milk

Directions:

For the buns:

1) Gather the ingredients. Pour the warm water into the large bowl of an electric mixer and sprinkle the yeast and 1 tablespoon of sugar over it. Stir to dissolve and let stand until foamy. Add the remaining sugar, warm milk, salt, nutmeg, and butter.
2) Add 3 cups of flour. Using the paddle attachment of the mixer, beat at medium speed until smooth and elastic. Beat in the eggs one at a time, beating until smooth after each addition. Beat in the vanilla, currants, and apricots and 1 cup more of the flour. Beat until well mixed.
3) Add the remaining flour, 1/2 cup at a time, until a soft dough is formed. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
4) Place the dough in a large greased bowl. Turn once to coat the top and cover with plastic wrap. Let rise in a warm place until doubled in volume. Punch down the dough. Cover with an inverted bowl and let stand for 10 minutes.
5) Divide the dough into 24 equal portions. Roll each portion into a smooth ball. Place the balls about 1 1/2 inches apart on a greased baking sheet or pan. Let the rolls rise until doubled in volume. Then, preheat the oven to 375 F.
6) Brush the rolls lightly with the egg wash. With a sharp knife, cut a cross no more than 1/2-inch deep in the top of each roll. Bake the rolls until golden brown, about 20 to 25 minutes. Transfer them to a wire rack and let cool.

For icing:

1) In a small bowl, mix all of the ingredients until well blended. Spoon the icing into a party bag fitted with a small plain tip, and pipe a cross over the top of each roll. Let the buns stand at least 20 minutes for the icing to set before serving.

Smoked Pork Butt

Try this smoked pork butt recipe that can easily pass for an Eastern European-style corned beef enriched with sweet and salty flavors! We’re sure your family will find its slightly different taste and texture interesting and delicious!

What You’ll Need:

• 3 pounds boneless smoked pork butt
• Water (enough to cover the pork butt)
• 3 tablespoons brown sugar
• 1 medium to large cabbage (cut into 8 pieces)
• 5 black peppercorns
• 6 medium potatoes (peeled but left whole)

Directions:

1) Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Cover the pot and bring it to a boil. Reduce heat and simmer, partially covered, for 2 hours. (A pork butt requires about 40 minutes per pound.)
2) Halfway through the cooking process (after 1 hour), add the cabbage and peppercorns. Bring back to the boil, reduce the heat, and continue to simmer.
3) About 30 minutes before the cooking time is up, add the whole potatoes. Return to the boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender.
4) Transfer the meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes.

Persian Roast Chicken

While this Roast Chicken recipe is not officially a traditional Persian dish, the combination of saffron and citrus (two ingredients vital to the country’s complex cuisine) infuses the simple roasted chicken with bursting flavors. Indeed a simple dish that does wonders!

What You’ll Need:

• 1 yellow or Spanish onion (peeled, trimmed, halved, and sliced)
• 2 tablespoons water (warm)
• 1/2 teaspoon saffron threads
• 3 tablespoons extra-virgin olive oil (plus extra for drizzling on the chicken​)
• 2 lemons
• 2 clementines
• 3 1/2- to 5-pound roasting chicken
• Kosher salt (or sea salt)
• 1/4 to 1/2 teaspoon cinnamon
• 1/4 to 1/2 teaspoon cumin

Directions:

1) Preheat the oven to 450 F. Spread the onion slices in the bottom of a roasting pan. Place the warm water in a small bowl. Rub the saffron threads between your fingers to crush them and add to the water. Set aside.
2) Place the olive oil in a small bowl or liquid measuring cup. Juice the lemons and clementines, and add the juices to the oil. Set aside the lemon rinds, and discard the clementine rinds. Remove any giblets and the neck from the chicken, and pluck any pin feathers. Rinse inside and out with cold water, and pat dry. Place the chicken breast up on top of the onions.
3) Stuff the cavity with the lemon rinds. Drizzle the chicken with a little olive oil and massage it over the skin with clean hands. Sprinkle the chicken evenly with a pinch of kosher or sea salt, cinnamon, and cumin, and rub the spices all over the skin.​
4) Add the saffron water to the oil and citrus juice mixture. Whisk to emulsify, and pour evenly over the chicken. Roast the chicken in the preheated oven for 10 minutes.
5) Lower the temperature to 425 F. Continue roasting, basting it until cooked through, about 50 minutes to 1 hour and 20 minutes, depending on its size. When done, the juices will run clear, the leg will wiggle freely, and a meat thermometer inserted into the thickest part of the thigh will register 160 F/71 C. Remove the chicken from the oven and allow it to rest before carving.

Italian Easter Bread

Do you want a world-class version of your favorite Easter bread? Try this Italian-American family’s traditional Easter bread recipe that’s rich, aromatic, and a perfect side to your viands!

What You’ll Need:

• 1 (1/4 ounce) package active dry yeast
• 1/4 cup water (100 F)
• 3/4 cup sugar
• 1/4 cup milk
• 4 large eggs (at room temperature)
• 1 teaspoon anise seeds
• 1 1/2 tablespoons anise extract
• 1 1/2 teaspoons lemon extract
• 1 tablespoon lemon zest
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 6 tablespoons butter (melted)
• 4 1/2 cups all-purpose flour (plus more as needed)

Directions:

1) Gather the ingredients. In a large mixing bowl, dissolve the yeast in warm water with a small pinch of sugar. Let sit 10 minutes until foamy. After 10 minutes, whisk in the remaining sugar, milk, eggs, anise seeds, anise extract, lemon extract, lemon zest, salt, oil, and melted butter. Combine well by hand, with a hand mixer, or in a stand mixer.
2) Once everything is well combined, mix in the flour, one cup at a time, to form a wet, sticky dough. Turn onto a lightly floured surface. Knead for about 5 minutes, adding flour to keep the dough from sticking to the surface. Knead until you form a smooth and elastic dough.
3) Place dough in a lightly oiled bowl. Lightly oil up the surface of the dough, and cover the bowl with a damp towel. Place in the oven with the light on (but no heat). The dough needs to rise until doubled in size, which will take between 6 to 12 hours. The dough is slow-rising and can be left overnight without fear of it expanding so much that it runs over the bowl.
4) When doubled, punch dough down and turn out onto a lightly floured surface; divide into four pieces. Take one dough piece and cut it into three strips. Braid it, form it into a circle, then place wreath loaves on a silicone mat or parchment-lined baking sheets. Cover very loosely with lightly greased plastic wrap, and let rise for 2 hours.
5) Heat oven to 350 F. Once loaves have risen, bake for 25 minutes or until golden brown, and an instant-read thermometer registers 190 F to 200 F. Remove and cool on wire racks.

Purple Cabbage Salad

Are you looking for a refreshing appetizer for your Easter dinner? Look no further! Try this Purple Cabbage Salad, and keep things light and easy (the vibrant colors add character to the table, too!).

What You’ll Need:

For the Salad:

• 16 ounces cabbage (purple, shredded)
• 1/3 cup scallions (chopped)
• 1/3 cup pine nuts
• 3 carrots (julienned, or 1 (8-ounce) bag shredded carrots)
• 1 (11-ounce) can mandarin oranges (reserving liquid)
• 1 to 2 handfuls dried cranberries (can be sweetened kind)

For the Dressing:

• 4 tablespoons brown sugar
• 1/2 teaspoon black pepper (freshly ground)
• 1/4 teaspoon salt (fine sea salt)
• 4 tablespoons red wine vinegar
• 1 tablespoon juice (from reserved mandarin orange liquid)
• 1/2 cup vegetable oil
• 1 teaspoon chicken consomme powder (parve)
• 1/2 teaspoon garlic powder

Directions:

1) Gather the ingredients. Place the cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large Ziploc bag. Set aside.
2) In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, consomme powder, and garlic powder. Close and shake until thoroughly mixed. Pour over the salad. Refrigerate to let the flavors mix for at least 1 hour. Can prepare early in the day.