March 2025

 Easter Butter Lamb – Baranek Weikanocny The Easter Lamb bearing a Resurrection Banner – like marshmallow Peeps, the butter lamb is an Easter icon of Polish Tradition.

Isn’t he cute?

When I was growing up, I would be the one to make the lamb.  I made it free form, by hand and most of them came out looking like a Sphinx! (sorry, no pics available).  I didn’t have the web to look up instructions, and my mom never told me that they have molds specifically for this.  Maybe she did tell me, but I don’t recall.  I would sculpt my little lamb, put him in the fridge to get hard, then take a toothpick and make all kinds of swirlies on him to make it look like wool.  I put two peppercorns for eyes, and a sprig of parsely in his mouth. Just the smell of the parsley when I decorated this little guy, brought me right back to my mom’s kitchen table.  There are handcarved wooden molds available from Poland that cost over $100.00. 

Swieconka – Blessing of the Easter Food

The blessing of the Easter food is an old lovely tradition that I was raised with.  It is common for most Eastern European Catholics.  On Holy Saturday, we would set the dining room table with all our food to be blessed.  Father Joe – from St. Hedwig’s Parish would make a visit to the house to bless our food.  None of the churches do this anymore. These are the most important part of the Easter table and their meanings:

Baranek – A lamb, representing Christ Resurrected.  A typical Polish Easter symbol.

Pepper and Horseradish – These symbolize the bitter herbs of the Passover and Exodus.

Bread – A symbol of Christ, “The Bread of life”.

Salt – “You are the salt of the Earth”.

Vinegar – Symbolizes the gall given to Christ at the Crucifixtion.

Wine – Symbolizes the blood of sacrifice spilt by Christ at the Crucifixtion.

In the old days, all types of pork were forbidden until the coming of Christ. Father Joe won’t be coming to bless the food anymore, but he has blessed us with many special Easter memories.

Pysanky – Ukrainian Easter Egg art

I tried this once but it’s very involved – but beautiful! Make your own Easter Butter Lamb

Polish Art Center – Plastic Butter Lamb Mold

How to make Ukrainian Easter Eggs

This lamb has joined the So Sweet Linky Party! 

The Polish Easter Babka celebrates the return of the egg to the diet after the Lenten Fast. Babka is always at the Easter Feast.  This is a Babka of a completely different sort.  Don’t be intimidated by the lengthy directions, I just wanted to make it as easy as possible!!

Proofing Sponge 

1/2 cup warm water

1 tsp. sugar

2 packets active dry yeast

1/2 cup all-purpose flour

Activating the Yeast

Pour the warm water into a large mixing bowl and dissolve it in the sugar and the yeast.  Stir in 1/2 cup of flour and let this small sponge work for about 10 to 15 minutes, or until the mixture is bubbly and expanded

Dough

1/2 cup milk

1/2 cup (1 stick) unsalted butter

1/2 cup sugar

2 eggs plus 1 egg yolk

3-1/2 to 4-1/2 cups all-purpose flour

1 tsp. salt

3/4 cup golden raisins

1 recipe Cheese Filling (see below)

1 egg white beaten with 2 tsp. water for wash

Making the Dough

Scald the milk in a small saucepan.  Remove from the heat and add the butter and sugar.  Stir to melt the butter and dissolve the sugar.

When milk mixture has cooled, beat it and the eggs (and the extra yolk) into the active yeast.  Add 2 cups of flour and the salt and mix thoroughly.  Add the raisins and enough of the remaining flour to make a soft dough.  Stir until this holds together and comes away from the sides of the bowl.

Knead for 3 to 4 minutes on a lightly floured surface until smooth.  Add only enough flour to keep it from sticking to the board or you.

Place the dough into a greased bowl, turning it so the top is also greased.  Cover with a damp towel or plastic wrap and let rise until doubled, 1-1/2 to 2 hours.

While the dough is rising, make up the cheese filling.

Cheese Filling

14 oz. Farmers Cheese (two 7 oz. packages)

If you can’t find the dry curd cheese you can substitute cottage cheese set over a strainer and drained.

4 large egg yolks

1/2 cup sugar

1 tsp salt

1 tsp. vanilla

1/2 tsp. lemon extract (optional)

Shaping

When dough has risen, turn it out onto your floured board, cut it in half and shape each into a ball.  Cover with a towel and let the dough rest 15 minutes.

Roll each piece of dough into a rectangle 10 x 18 inches.  Spread cheese filling down the center third of each rectangle and form a braid.

Cut strips about 1 inch wide from each side of the filling out to the edges of the dough.  Fold about an inch of dough at each end over the filling to contain it.  Then fold the strips, at an angle across the filling, alternating from side to side.

Place the shaped loaves on a lightly greased baking sheet, cover with a damp towel and let rise for 45 minutes to 1 hour.  The dough will not rise much this time.

Preheat oven to 350 degrees F.

Brush the tops of the loaves with the egg wash and bake for 30 to 35 minutes.

Enjoy with your coffee on Easter Morning!!

This month for the Secret Recipe Club , I was paired with Bean of Without Adornment  and her Gluten-Free kitchen.  Bean has a lovely philosophy on life, and beautiful photography which shines through on her blog!  I am not familiar with gluten free cooking, and don’t have many of the ingredients for her recipes, but I did come across her recipe for Ginger Beef and Chinese-esque Pork Dumplings .  I did have store bought won ton wrappers in the fridge.  I tried 2 different cooking methods – Shu Mai (steamed) and pan fried and steamed (pot sticker style).  These little gems had a bit of a kick from the ginger – so delicious!

Pork Filling for Dumplings

1 lb. lean ground pork

1/2 cup chopped green onion

2 tsp. grated fresh ginger

2 Tbsp. soy sauce

1/2 tsp. sesame oil(original recipe called for 2 tsp. oil)
1 Tbsp. cooking sherry 

1 tsp. salt

Freshly ground black pepper to taste

1 tsp. sugar(my addition)

1 Tbsp. cornstarch(my addition)

1/4 cup finely grated carrot (for garnish)

 In a medium bowl, mix pork, with above ingredients and mix until well combined.

Using a 3″ biscuit cutter (I used an empty tuna can – perfect for this), cut rounds from won ton wrappers.  Cover rounds with moist paper towel to prevent drying.

Working with 6 rounds at a time, brush edges of each round lightly with water.   Place 1 Tablespoon of filling into center of each round.  Form dumplings by crimping wrapper around sides of filling and leaving top exposed.

Pinch opposite sides of wrapper.  Continue until you have eight folds.  Gather sides and squeeze gently.  Lightly pack down filling.

Top center of each dumpling with pinch of grated carrot.  These can be frozen up to 3 months.  When steaming add an additional 5 minutes.  This will make about 40 dumplings.  Any leftover meat can be used to make Asian Style Meatballs (as Mr. Bean suggested) or a nice Pork Fried Rice!

Cut a piece of parchment slightly smaller than diameter of steamer basket and place in basket.  Poke about 20 small holes in parchment and lightly coat with nonstick cooking spray.  Place batches of dumplings on parchment liner, making sure they are not touching.  Set steamer over simmering water and cook, covered until no longer pink, 8 to 10 minutes.

Serve with chili oil.

To cook them pot sticker style, heat 1 Tablespoon oil in a non-stick skillet,  Fry dumplings on one side until golden brown.  Add 1/2 cup water to skillet, cover and steam 8-10 minutes.

Chili Oil Dipping Sauce 

1/4 cup soy sauce

2-3 Tbsp. red wine vinegar (or rice wine vinegar)

1 tsp. Chinese Chili Garlic Sauce

1/2 tsp. sugar

1 clove garlic, minced

1 tsp. grated fresh ginger

Combine all ingredients and let stand one hour to meld flavors.

I know this is quite different from Bean’s gluten free kitchen, but she gave me the inspiration to try these homemade dumplings!  Thank you Bean!

~Method from American’s Test Kitchen

Warm flatbread or pita on a lightly greased griddle for one minutes on each side.  Keep warm.  Cut meat loaf into very thin slices.  In a large skillet, fry meat loaf in 1 Tbsp. unsalted butter in batches until warmed through and crisp.

On each pita bread, layer the tomato, onion and meatloaf slices.  Top with tzatziki sauce.  Fold pitas in half.  Serve with remaining sauce.

For more ideas visit Chiobani.com

Everyone loves Chicken Parm!  This is a make-ahead recipe that is quick, easy and soooo good! I have included a recipe for a quick marinara, but you can easily use a good store bought sauce.  I use Victoria Brand Marinara sauce.  It’s one of the best sauces I have found on the market.  America’s Test Kitchen rated it #1.  It is more expensive, but I stock up when it’s on sale.

• 1 cup low-sodium chicken broth
• 1 clove garlic, thinly sliced
• 1 14.5 ounce can crushed San Marzano or fire-roasted tomatoes
• 5 or 6 fresh basil leaves, torn into small pieces
• Salt and pepper
• 4 thin chicken cutlets (I had 3 cutlets cut in half horizontally and pounded thin – so I had 6 cutlets)
• 1/4 cup chopped fresh parsley
• 6 slices mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 cup Italian-Style bread crumbs
• 1 large egg, beaten
• 2 Tbsp. unsalted butter
• 2 Tbsp. olive oil

Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes.  Season with salt and pepper.  Set aside.

Season the chicken with salt and pepper.* Place chicken on work surface.  Sprinkle with the parsley and put one slice of mozzarella on each cutlet.  Starting at the short end, roll up to enclose the filling.  Secure with a toothpick.

Mix the parmesan and breadcrumbs in a shallow dish.  Put the egg in and another dish and beat until foamy.

Dip the chicken rolls in the egg, then coat with the breadcrumb mixture.  Refrigerate until ready to prepare.

In a cast iron skillet, melt butter and olive oil.  Fry chicken quickly to brown on all sides.  Remove to a plate.

Wipe out skillet and add sauce.  Bring to a simmer and return chicken back to the skillet.  Let simmer on low, covered,  until chicken is cooked through, about 20 minutes, depending on the size of the chicken cutlets.

It’s hard to keep that luscious cheese from melting out! Serve with spaghetti or polenta.

I always like to serve Spaghetti with Oil and Garlic with this chicken.

Spaghetti Aglio e Olio

1 pound spaghetti or vermicelli

5 Tbsp. extra-virgin olive oil

10 cloves garlic, peeled and sliced

1/2 tsp. crushed red pepper flakes

1/2 cup chopped fresh parsley

1 cup grated Parmigiano-Reggiano or Pecorino Romano

Cook spaghetti and directed until al dente (about 6 minutes).  Save the cooking water.

Heat 3 Tbsp. of olive oil in a large skillet over medium heat.

Add the garlic and stir until pale golden, about 2 minutes.

Remove from heat and add 1/2 tsp. crushed red pepper flakes.

Ladle about 1-1/2 cups of the pasta cooking water into the sauce.

Add the parsley, the remaining olive and salt to taste.

Fish the pasta out of the cooking water and drop it directly into the sauce in the skillet.

Bring the sauce and pasta to a simmer.  Cook until the pasta is done and coated with sauce, about 2 minutes.

Remove from heat and toss in the grated cheese.

This recipe came in 1st Place!

*When working with raw chicken, mix together a small bowl of salt and pepper to avoid contaminating your salt and pepper bowls.

~Spaghetti recipe – Lidia’s Italian-American Kitchen

The Polish Easter Babka celebrates the return of the egg to the diet after the Lenten Fast. Babka is always at the Easter Feast.  This is a Babka of a completely different sort.  Don’t be intimidated by the lengthy directions, I just wanted to make it as easy as possible!!

Proofing Sponge 

1/2 cup warm water

1 tsp. sugar

2 packets active dry yeast

1/2 cup all-purpose flour

Activating the Yeast

Pour the warm water into a large mixing bowl and dissolve it in the sugar and the yeast.  Stir in 1/2 cup of flour and let this small sponge work for about 10 to 15 minutes, or until the mixture is bubbly and expanded

Dough

1/2 cup milk

1/2 cup (1 stick) unsalted butter

1/2 cup sugar

2 eggs plus 1 egg yolk

3-1/2 to 4-1/2 cups all-purpose flour

1 tsp. salt

3/4 cup golden raisins

1 recipe Cheese Filling (see below)

1 egg white beaten with 2 tsp. water for wash

Making the Dough

Scald the milk in a small saucepan.  Remove from the heat and add the butter and sugar.  Stir to melt the butter and dissolve the sugar.

When milk mixture has cooled, beat it and the eggs (and the extra yolk) into the active yeast.  Add 2 cups of flour and the salt and mix thoroughly.  Add the raisins and enough of the remaining flour to make a soft dough.  Stir until this holds together and comes away from the sides of the bowl.

Knead for 3 to 4 minutes on a lightly floured surface until smooth.  Add only enough flour to keep it from sticking to the board or you.

Place the dough into a greased bowl, turning it so the top is also greased.  Cover with a damp towel or plastic wrap and let rise until doubled, 1-1/2 to 2 hours.

While the dough is rising, make up the cheese filling.

Cheese Filling

14 oz. Farmers Cheese (two 7 oz. packages)

If you can’t find the dry curd cheese you can substitute cottage cheese set over a strainer and drained.

4 large egg yolks

1/2 cup sugar

1 tsp salt

1 tsp. vanilla

1/2 tsp. lemon extract (optional)

Shaping

When dough has risen, turn it out onto your floured board, cut it in half and shape each into a ball.  Cover with a towel and let the dough rest 15 minutes.

Roll each piece of dough into a rectangle 10 x 18 inches.  Spread cheese filling down the center third of each rectangle and form a braid.

Cut strips about 1 inch wide from each side of the filling out to the edges of the dough.  Fold about an inch of dough at each end over the filling to contain it.  Then fold the strips, at an angle across the filling, alternating from side to side.

Place the shaped loaves on a lightly greased baking sheet, cover with a damp towel and let rise for 45 minutes to 1 hour.  The dough will not rise much this time.

Preheat oven to 350 degrees F.

Brush the tops of the loaves with the egg wash and bake for 30 to 35 minutes.

Enjoy with your coffee on Easter Morning!!

Sunday Supper is on a Mission to Bring Back Sunday Supper Around the Family Table in every home. Join us every Sunday with great recipes and inspiration. #SundaySupper now trends almost every day of the week!

Simple and Fresh Summer Recipes

We now have the best of both worlds!  Butter and Olive Oil – something I could not do without in my kitchen!

About LAND O LAKES® Butter with Olive Oil & Sea Salt:  LAND O LAKES® is expanding its popular line of half-stick butter with the introduction of LAND O LAKES® Butter with Olive Oil & Sea Salt. This new product contains wholesome ingredients: sweet cream, olive oil and sea salt. LAND O LAKES® Butter with Olive Oil & Sea Salt is an easy and convenient way to simply enhance the flavor of your favorite foods. Available in a pre-measured half-stick size, this new product can be used for topping and cooking a variety of foods, combining the two ingredients consumers often combine separately when frying or sautéing foods. The delicious taste of butter and olive oil will add delicious flavor to any dish.

I could think of a thousand ways to use this product.  This is a simple, tasty bean stew with great Italian flavors!

White Bean Ragout with Grilled Garlic Bread

1 medium onion, chopped

1/2  roasted red bell pepper, chopped (jarred is fine)

1 Half Stick LAND O LAKES® Butter
with Olive Oil & Sea Salt (1/4 cup) plus 2Tbsp. softened

Freshly ground black pepper

2 garlic cloves, 1 minced, 1 halved

1 tsp. tomato paste

4 to 6 – 1″ thick slices grilled ciabatta

4 Tbsp. grated Parmesan

2 15-oz. cans canellini beans (rinsed and drained)

2 cups vegetable or chicken broth

1 cup cherry tomatoes, halved

2 Tbsp. chopped fresh basil

Heat LAND O LAKES® Butter with Olive Oil & Sea Salt in a large skillet over medium heat.  Add onions and roasted red pepper and season with salt and pepper.  Simmer, stirring often until vegetables are completely softened, about 15 minutes.  Add grated garlic and tomato paste and cook about 3 minutes.

 Spread  bread with softened  LAND O LAKES® Butter with Olive Oil & Sea Salt and grill until golden and slightly charred.  Rub bread slices with cut sides of garlic clove. Sprinkle with Parmesan cheese.

  Add beans and  2 cups broth to skillet and bring to a boil.  Simmer until liquid is slightly thickened, 5-10  minutes.  Add tomatoes and simmer until tomatoes are tender, 3-4 minutes.  Stir in 2 Tbsp. Parmesan, season to taste.

Divide bread among bowls.  Top with bean mixture and broth.  Garnish with Parmesan and fresh basil.

This makes a hearty main dish.  Serve warm or at room temperature for a great simple weeknight summer meal.  Be sure to add enough broth as the bread soaks up those delicious juices.

The cherry tomatoes make this fast, easy and fresh.

Follow Land O Lakes on Twitter and Facebook  for more great summer recipes!

The fun starts at 3pm EST and lasts all afternoon until dinner time and sometimes beyond.  All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat.  Our #SundaySupper Pinterest Board will be filled with wonderful Simple and Fresh Summer Recipes. There is always room Around the Family Table for you.

Here are the recipes from our fabulous food bloggers!

About Ree Drummond and Butter with Olive Oil & Sea Salt: Ree Dummond, better known to her fans as The Pioneer Woman , is helping us explore the delicious flavor of our new Butter with Olive Oil & Sea Salt. Ree will create blog posts, recipes, and videos that explore how she uses this new butter to enhance simple weeknight meals.

If you would love to try this product, I will be giving away one coupon for a FREE package of the Butter with Sea Salt & Olive Oil to one of my readers.  All you have to do is us tell us about your favorite Simple and Fresh Summer Recipe that uses butter!  This giveaway will run through June 15, 2012.  Winners will be chosen at random and will be contacted via e-mail on June 16.

 ~   Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.

~Adapted from BonAppetit