Rabbit's And Farm Fresh Egg's
Nothing say's good egg's like Organic Farm Fresh Egg's! I have the good luck of having a great friend that provides me with pasture raised egg's for a great price. Vital Farms is a great source to learn about organic pasture raised egg's or learn about them from someone you know who is raising these beautiful hen's!
Organic Pasture raised egg's are simply the best egg's that you can find. Laid by hen's that get to spend their day's outside on fresh pastures-not cooped up in small cages or huddled by the thousands in cage-free barns. The egg's are simply better in every way. They taste better, they look better and are better for you, especially in the protein department. I always find that organic pasture raised egg's are more appetite satisfying. "And the hens that lay them live happy, healthy lives as close to natural as is possible for domesticated animals." (Vital Farm, 2019).
In the farming of pasture-raised egg's, what is so great about the 108? To carry the Certified Human Shield each bird must have their own space allotment of 108 square feet. Giving each bird the proper amount of grass and bugs, an essential part of their diet. Any space less than that is simply not enough for this to be true!
I want this happy, healthier life too and it all begins with better and healthier nutrition. In 2007 Mother Earth News, a strong advocate of better farming practices, contained and article that gave us a nutritional comparison to conventional eggs and pasture-raised egg's. One of the first things I notice with the difference of pasture raised egg's and conventional egg's is how golden orange the yolk's are, must be the beta-carotene, a known Cancer Fighter!
Pasture Raised Egg's contain:
1/3 less cholesterol
1/4 less saturated fat
2/3 more vitamin A
2 times more Omega-3 fatty acids
3 times more vitamin E
2 times more beta-carotene
Farm Fresh Easter Egg's Stephanie Tonini, art photographer
As with any raw egg product, pasturized or not always cook your raw egg's to avoid salmonella poisoning when making dishes that, for instance, call for whipped egg whites. The best advice is to use meringue powder for your baked good's especially if the egg is not going to be thoroughly cooked. Some frosting's and topping's ask for egg whites and meringue powder is a safer product to use rather than using the raw egg from the fridge. Also, here is a reminder to always refrigerate any dessert item made with uncooked butter, such as buttercream frosting, keep cool and refrigerate. My personal recommendation for this Summer heat and humidity is to always refrigerate your pies, pastries, cakes and cupcake's.
And What About Those RABBIT'S!...
Taralli Dolce Di Pasqua Stephanie Tonini, art photographer
Italian Easter Cookie's Stephanie Tonini, art photographer
Easter Bunny...according to some sources, the Easter Bunny first arrived in America in the 1700's with German Immigrant's who settled in Pennsylvania and transported their tradition of an egg-laying hare called "Oster hase" or " Oschter Haws" (Easter Rabbit or Easter Hare). Their children made nests in which this creature could lay it's egg's!
According to History.com, Easter egg's represent Jesus' resurrection. However, this association came much later when Roman Catholicism became the dominate religion in Germany in the 15th Century and merged with already ingrained pagan beliefs. The first Easter Bunny legend was documented in the 1500's (March 27, 2016).
The story of the Easter Bunny is thought to have become common in the 19th Century. Rabbit's usually give birth to a big litter of babies called Kitten's, so they became a symbol of new. Legend has it that the Easter Bunny lays, decorates and hides eggs as they are also a symbol of new life.
Is the Easter Bunny a boy or a girl? According to CafeMom (Lie #1): "the Easter Bunny is a boy. Bunnies are known to have lots of little baby bunnies (kittens) so no female rabbit has enough energy to deliver all those egg's. She's too tired after looking after all of her babies all day to even think about hiding egg's. (April 5, 2011)
Easter, also called Pascha (Greek, Latin) or Resurrection Sunday, is a festival and holiday celebrating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial after his crucifixion by the Romans at Calvary c.30 AD. (wikipedia, Easter)
Italian Easter Cookies Stephanie Tonini, art photographer
Italian Easter Cookies
Taralli Dolce Di Pasqua
5 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 1/4 cups sugar
12 tablespoons (1 1/2 sticks butter)
2 tablespoons vanilla
3 cups confection sugar
4 tablespoons fresh lemon juice
1/2 teaspoon lemon extract or 1/8 teaspoon Fiori di Sicilia
Melt butter over low flame in a small saucepan and set aside to cool. Meanwhile, in a large bowl combine flour and baking powder. In bowl of electric mixer whisk the eggs until just combined on low speed and add sugar. While mixer is whisking add in melted butter and vanilla. Change to paddle attachment and gradually blend in flour mixture till you form a soft dough. Refrigerate soft dough for 1 hour or overnight, until firm enough to handle.
When ready to bake, heat oven to 350 degrees F. Line baking sheets with parchment paper.
Divide dough into 32 even pieces. Roll and Shape dough into 7" rope and press ends together to form a circle (for Taralli rounds).
Place circle rounds on baking sheet 2"-3" apart. These cookies will expand while baking.
Bake for 10-14 minutes, until puffed and just turning golden.
Roll each piece into 8" ropes, twist 1, 2, 3 times and shape ears out to sides. Place on parchment lined baking sheets and bake for 12-14 minutes.
Cool on wire racks before icing.
To Make Icing:
Stir confectioner's sugar, lemon juice and extract in a small saucepan. Over low flame combine until and just warm.
Taralli Dolce Di Pasqua Glaze Stephanie Tonini, photographer
Be careful this glaze can become very hot. This icing also hardens quickly and must be used immediately. Keep your icing warming over low flame as you decorate. The cookies and sprinkles should be ready to use before making the icing. It's a great idea to have another person or let the children add the non-pareil sprinkles before the icing hardens.
Dip the cookie face (front) into the icing or you can use a pastry brush. I find dipping an easier way to ice the cookie.
Store cookies in an airtight container at room temperature for up to 7 days, if they last this long. Or refrigerate.
Italian Easter Cookies Stephanie Tonini, art photography
Happy Easter !