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at 3-23-12 easter eggs

Keeping Old Traditions Alive

Anja Porto writes about the Danish tradition of guessing letters.

Delicious Wines for Easter and Passover

Passover and Easter eggs and egg dishes could leave a metallic taste in your mouth if not washed down with a perfectly chosen libation.
Pickled Eggs recipe: Yields two 32 oz. jars containing with 8 eggs each Ingredients 10 sprigs fresh dill, divided 2 large cloves garlic, sliced, divided 2 T peppercorns, divided (or more, to cover the bottom of each jar in one layer) 2 t red pepper flakes, divided (optional) 1 jalapeño, sliced, divided (optional) 16 hard-boiled eggs, peeled (divided) 2 small raw beets, peeled and cut into 1-inch pieces, divided 3 cups beet water (see directions below) 1 cup white vinegar 3 T pickling salt (or coarse Kosher salt) ½ T sugar Directions Prepare your jars. In each jar, add the divided dill, garlic, peppercorns, red pepper flakes, jalapeno, and eggs. For Beet Juice For beets and beet juice, place the chopped beets in a medium saucepan, add enough water to cover (minimum 4 cups of water) and simmer with the lid on until tender, 30 to 40 minutes. Reserve 3 cups of water. Strain remaining water and set beets aside. Bring the reserved 3 cups of beet water, vinegar, salt and sugar to a boil. Remove from heat and let cool slightly. Pour over the eggs, filling the jar to cover the eggs completely. Add some of the strained beets that will fit in the jar. Screw on the lid and store in the refrigerator for up to a month. The longer they sit in the pickling juice, the more the juice will penetrate the eggs
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The Perfect Easter Appetizer AND Use for Leftover Easter Eggs

Should you be lucky enough to find enough eggs, this recipe needs to be in your wheelhouse.
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An Egg-Cellent Day

Hundreds of eager children and their parents turned out for the Rye Recreation Department’s annual Easter egg hunt on March 30.

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