Ostara ~ Spring Equinox ~ Honey Poppyseed Cake

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 19th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time, as the ground begins to defrost, the seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), Ramadan (March 10th, Muslim), World Pi Day (March 14th), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India), Good Friday, Easter Sunday and Easter Monday (March 29 to April 21st, moveable March or April).

Baking with honey is essential during Ostara and the Spring Equinox as it celebrates the awakening of bees and plant life; while the poppy seeds represent fertility and abundance. Happy Ostara and Spring Equinox to all who celebrate! 

Honey Poppyseed Cake

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1 cup (140 g) self-raising flour

1/4 cup (25 g) corn flour

2 tablespoons poppy seeds

1/3 cup (100 g) caster sugar

3/4 cup (175 g) unsalted butter, soften and room temperature

1/3 cup (113 g) honey

3 large eggs

Icing

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1 cup icing sugar

1/4 teaspoon almond extract

1 tablespoon hot water

In a medium bowl add the icing sugar, almond flavouring and hot water. Stir until well blended and smooth. Drizzle over cake. 

Preheat oven to 325ºF (170ºC / Gas Mark 3). 

Butter an 8 or 9 inch (1.3 Litre) ring/bundt tin, approximately 20cm diameter, and dust with 1 tablespoon flour and 1 tablespoon caster sugar, coat all the buttered surface and tap out the excess. Set aside.

In a medium bowl mix together the flour, corn flour and poppy seeds. 

In a large bowl, beat the butter, sugar and honey with a hand held electric mixer until pale and fluffy. Beat in the eggs, one at a time. Add the flour mixture and fold into the creamed mixture. 

Spoon the batter into the prepared ring tin and level the surface making sure all is even. Bake for 25 to 35 minutes or until risen and firm to the touch. Leave to cool slightly in the tin, gently easing the sides with a palette knife, then carefully remove cake from tin by inverting it onto a wire rack or plate and gently lifting the cake tin from the cake. Allow to cool on the wire rack or plate. 

Once the cake is cool. Make the icing, see recipe above, and drizzle the icing over top of the cake and allow to set before slicing.

Hot Cross Bun Bread Pudding

 

Having extra hot cross buns laying around rarely happens over Easter. However when there are, they become the puddings of all puddings and create an effortless spongy custard dessert. Utterly comforting and ideal for brunch or dessert with a light drizzle of maple syrup is absolute!  

Hot Cross Bun Bread Pudding

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3 cups (6 - 8) hot cross buns

1/2 cup (125 ml) raisins, optional

5 large eggs

1/2 cup (125ml) white granulated sugar

1 teaspoon (5 ml) vanilla

1 teaspoon (5 ml) ground cinnamon 

1/8 teaspoon (0.5 ml) freshly grated nutmeg

2 3/4 cups (675 ml) milk

Grease a 2 quart (2 L) casserole baking dish. I used a round 9-inch deep pie dish. 

Cut the hot cross buns in half and then cut the halves into cubes, you should get about 4 to 6 cubes per half slice. Place the cubed hot cross buns in the greased casserole dish and sprinkle the raisins over top, if using.  

Beat the eggs together in a large bowl. Add the sugar, vanilla, cinnamon and nutmeg and beat together. Add the milk. Mix again. Pour the egg mixture over top of the raisins and pieces of hot cross buns. Let stand for 20 minutes, allowing the egg mixture to absorb and plump up the bun bits and raisins. 

In the meantime preheat the oven to 350ºF (180ºC).

Bake uncovered in the preheated oven for 45 to 55 minutes or until set. 

Ostara ~ Spring Equinox ~ Carrot Honey Loaf

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 19th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time, as the ground begins to defrost, the seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India), Good Friday, Easter Sunday and Easter Monday (March 29 to April 1st, moveable March or April).

Happy Ostara and Spring Equinox blessings to all!  

Carrot Honey Loaf

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1  3/4 cups unbleached all purpose flour

1/2 cup almond flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1  1/2 cups grated carrots

1/2 cup chopped walnuts

1/2 cup coconut flakes

1/3 cup olive oil

1/2 cup pine honey

1/2 cup milk

2 eggs

1 tablespoon vanilla extract

Prep: Peel and grate the carrots, place into a bowl and chop the walnuts if you are not using ready chopped pieces.

Preheat oven to 325ºF (170ºC). Lightly grease and flour a 2 lb. loaf tin and line the bottom and a bit going up the sides with baking parchment. Set aside.

In a medium bowl, combine and whisk together the flour, almond flour, baking soda, salt, ground cinnamon, and grated nutmeg. Add the grated carrots and chopped walnuts to the flour mixture and stir until combine.

In a large bowl, whisk together the olive oil, honey, milk, eggs, and vanilla extract. Add the flour mixture to the oil and honey mixture and using a wooden spoon stir until just combined, having a few streaks in the batter is fine.

Spoon the batter into the prepared baking tin and sprinkle with grated carrot and chopped walnuts. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for about 10 minutes before carefully turning out of the tin and place on a wire rack to cool completely. Once cool make a light runny glaze of icing sugar and lemon juice and drizzle over the top. 

Notes: of you can't find pine honey use any flavoured honey you wish. 

Hot Cross Scones

I know I am not the first person to stray and consider hot cross scones for Easter. It wasn't until after my attempt that I had seen other recipes. Twists on traditional recipes are admirable as they show a more relaxed spirited effort on something that is otherwise formal or structured, and easing the smallest amount kitchen tension is a must during any holiday, when one is in the throws of whipping up culinary delights for such celebrations. You could create 12 wedges for a more narrow and dainty scone, if you wish, however I like the more substantial size as it leaves less to linger around. 

Hot Cross Scones

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3/4 cup unbleached all purpose flour

1 cup whole wheat flour

1 cup Irish oatmeal

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon salt

2 teaspoon British mixed spice

1/2 cup golden raisins

the zest of one orange

1/2 cup butter, melted

1/2 cup milk

1 egg, beaten

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Icing:

1/2 cup icing sugar

1/2 almond flavouring

2 teaspoons milk 

In a medium bowl combine all ingredients until smooth, thick icing appears. 

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment. 

In a large bowl combine the flour, whole wheat flour, oatmeal, sugar, baking powder, cream of tartar, salt, British mixed spice, raisins and orange zest. Add the melted butter, milk and beaten egg to the dry ingredients. Mix until the dry ingredients are moistened. If you notice the dough is a bit dry add more milk, a little at a time, until the dough comes together. 

Shape the dough to form a ball. Pat out on a lightly floured surface to form an 8-inch circle. Cut into 8 or 12 wedges. Using a sharp knife score the tops of each with a cross. Place on the prepared baking tray and brush the tops with milk. Bake in the preheated oven for 12 to 15 minutes or until golden brown. When done remove from oven and place on a wire rack, allowing the scones to cool before icing. 

Meanwhile make the above icing recipe. Using the scored cross as a guide, spoon, or fill, using a piping bag for a more uniform look, with the icing to form a cross. 

 

Carrot Cake

I feel that an abundant carrot cake may be enjoyed anytime however for those that feel they will be in chocolate overload this coming weekend, I suggest serving this sweet but non chocolate dessert; although I have made a chocolate carrot cake before.

Carrot Cake

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1 1/2 cups caster sugar

1 cup vegetable oil

3 large eggs

1 teaspoon maple extract

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups shredded carrots

1 cup coarsely chopped nuts

1/2 cup flaked coconut, optional

1/2 cup raisins, optional 

Preheat oven tp 350ºF. Grease and flour the bottom and sides of a rectangle (13 x 9 x 2 inch) cake pan and line the bottom with parchment paper. Set aside.

In a medium bowl whisk together the flour, baking soda, salt and ground cinnamon. Set aside.  

In a large bowl, beat sugar, oil and eggs with an electric mixer on low speed until blended. Stir in the maple extract. Add the flour mixture into the sugar mixture stirring with a wooden spoon, until combined. Then fold in the carrots, nuts and coconut and raisins, if using, and pour the now formed cake batter into the prepared baking cake pan, spreading evenly. Bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean. Cool the rectangle cake pan on a wire rack.

When completely cool frost with the cream cheese icing, see recipe below, and keep the iced cake in the refrigerator because cream cheese will spoil if left out at room temperature.   

Cream Cheese Icing

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1 package (8 oz) cream cheese, softened

1/4 cup butter

2 to 3 teaspoons milk

1 teaspoon vanilla

4 cups powdered icing sugar

In a medium bowl, beat the cream cheese, butter, milk and vanilla with an electric mixer on low speed until smooth.

Gradually beat in the powdered icing sugar, 1 cup at a time, on low speed until smooth and spreadable. Ice cake and store any remaining icing in the refrigerator. 

Despite the current news events... hope everyone had a lovely weekend. - JD 

Food Photo of the Day ~ Easter Dinner

Not the typical Easter dinner however it was a modest holiday feast of sorts. Turkey is traditionally reserved for Christmas and Thanksgiving however I decided to change things up a bit and cook up an Easter dinner from our claimed grocery points, which was a free turkey. Seasoned turkey and creamy mashed potatoes with lashings of gravy, thick mushy peas and homemade cranberry orange sauce. All with the added bonus of leftovers, plenty of leftovers, to be had and made into other delicious dishes this week. 

Hope everyone had a great weekend, we did! - JD    

Food Photo of the Day ~ Violet Rice Krispie Treats

Roses are red, and violets are the colour of our rice krispie treats! Today the kidlets created this Easter inspired treat. They worked together with such organization I was only on hand to supervise and do the clean up. Just by adding a bit of food colouring and some candy sprinkles it completely turned this popular cereal treat around. The colour is a bit more vibrant than the photo shows. Still, they had fun and it is a great way to start off their Spring Break! 

 

Thumbprint Cookies

These are not so nutty thumbprint cookies and quick to whip up. I used strawberry jam however you may use peach or apricot jam to give them more of an Ostara or Easter feel. I absolutely love how the jam is nestle amongst the biscuity sweetness. 

Classic Thumbprint Cookies

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1 cup flour

1/4 teaspoon salt

1/2 cup butter, softened

1/4 cup brown sugar, packed

1 egg yolk

1/2 teaspoon vanilla

1 egg white

3/4 cup sweetened shredded coconut or finely chopped nuts  

strawberry jam 

Heat oven to 350º

Mix butter, brown sugar, egg yolk and vanilla thoroughly. 

Blend flour and salt together. Stir into the butter mixture until combined. 

Roll 1 teaspoon dough into balls. Dip into the slightly beaten egg white. Roll in nuts. Place 1 inch apart on a baking sheet; press thumb gently into centres. Bake 10 to 12 minutes. Cool. Fill holes with strawberry jam.

Eggs In A Basket

Last year throughout my many travels across the English countryside, I found this, a basket full of eggs. Eggs as I know being sold come in cartons of six and twelve or flats of twenty-four if you purchase from a farmer not randomly placed in a basket. It's very quaint and makes one think of many... many years ago when buying eggs this way was probably more common place. I could not resist a photo... I know how touristy of me. Hope you all are having a great weekend!   

Orange and Rose Water Scones

The new cooker arrived with much to do about nothing. Everything seems to be working fine. I decided to christen this new cooker with a batch of scones. Not just any scones, I made orange and rose water scones. They were tangy with just a hint of rose. Simply a reminder that spring is on the way. Perfect if you are looking for a break from all the Easter chocolate this weekend. I served them with cream and jam. Although rose jam or marmalade would have done very nicely, I only had rose apricot. Still they went down with great ease. 

Orange and Rose Water Scones   

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2 1/2 cups (625ml) of Unbleached Flour

2 teaspoons (10ml) baking powder

1/2 teaspoons (2ml) baking soda

1/2 teaspoon (2ml) of salt 

1 tablespoon (15ml) granulated sugar

1/2 cup (125ml) butter

2 eggs

1/2 cup (125ml) buttermilk or milk

1 tablespoon (15ml) rose water

grated rind of one orange

Preheat oven to 400ºF or 200ºC 

Combine all the dry ingredients together. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal. In a smaller bowl whisk the eggs and milk together. You can grate the orange rind a head of time. Add the grated orange rind and rose water to the egg and milk mixture. Whisk to combine. 

Add the wet ingredients to the dry ingredients and stir gently with a spatula until moistened. Turn out on to a floured surface and knead just until dough holds together. Lightly pat dough to 2 cm thick and using a round cookie cutter cut into biscuit shapes. Place cut outs on a baking sheet lined with parchment paper. Brush the tops with milk and bake for 12-15 minutes.