- Cullman, Alabama


April 10, 2014

DINING: Decorating for the Easter table

Easter is just around the corner and just happens to be one of my favorite holidays. The renewal of life is emerging all around us, everything getting green, bulbs pushing up through soil that was cold and dull only a couple of weeks ago, and blooming shrubs and trees paint the landscape with pastel colors.

In the kitchen there’s plenty to do. Decorating for Easter is fun for kids and adults. Getting out those eggs for dying, bringing out Easter baskets to be filled, making cupcakes and cookies in the shape of chickens, lambs and bunnies, and planning an Easter menu involves a lot of preparation.

The best thing about Easter is that, unlike Christmas meals, you can eat a lot of your Easter decorations!

From boiled eggs to bunny cakes, chick cookies and cupcakes, to elaborate meals with the traditional Easter ham, potato salad and lemon pound cake, to new recipes and twists on old favorites - lets explore even more creative options for this year’s Easter feast!

Chickie Eggs

This is one of the cutest ideas I’ve seen in a long time. By carefully making jagged edges on your boiled egg and pulling the two pieces apart, you can make it look like a hatching chick.

Here is the method: Boil your eggs and peel them. If possible, save as many complete halves of the shells as possible for another project.

Using a sharp paring knife, go lightly around the middle of the egg, holding it up so that the small end is on top. Go around from one side to the other making jagged edges, cutting only through the white part.

Gently pull the edges apart. If some spots don’t want to release, just take the point of your paring knife and cut a little deeper.  

On the bottom of the rounder half, barely cut across to form a flat surface so that your egg will sit up straight.

You should have two halves, both with jagged edges, one with a flat bottom, the other will be the top.

Remove the yolk. Mash with mayonnaise until smooth. Add a few drops of yellow food coloring if desired.

With a teaspoon, place the yolk mixture into the bottom half of the egg. Put enough yolk inside to push through the jagged edges just a bit. Top with remaining half of the egg.

It should begin to look like a baby chick emerging from the center. Make two small eyes with bits of chopped black olive. Form the chick’s beak with bits of shredded carrot. The beak can be opened or closed, or make some of each. It should look like two eyes and a beak peering out of the shell.

Take a toothpick and pull a little of the yolk out to form wings on some.

Make some with tops, and some without. For the ones without tops, form a head and extend the wings out a little further. You can use any broken egg whites for this one, as this chick will appear to be almost free of the shell. Place on a bed of shredded lettuce.

Text Only