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April 6, 2012     Post-Gazette
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April 6, 2012
 

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POST-GAZETTE, APRIL 6, 2012 Page9 nd Town will be treats inside the eggs for your pups so it will make it easier for them to sniff them out. COLORING EASTER EGGS Without Artificial Dyes or Chemicals/ Green: 1 bunch fresh Spin- ach leaves. Chop leaves and simmer 20 minutes over medium-low heat in just enough water to cover them and keep from burning (you, want it concentrated). / PurplePink: 3 large fresh beets (the roots, not the leaves) or pickled beet juice (borscht works!). Slice the beets and simmer them for 30 minutes over medium- low heat, again with just enough water to keep from burning! Yellow: Turmeric makes the brightest yellow. For a pale yellow, try: Cumin, Pa- prika or Saffron. Add 3 table- spoons of turmeric (or other herb, just a few sprigs of saf- fron) to 1 cup of boiling wa- ter. Simmer for 10 minutes, then stir and let cool to room temperature. Blue: Red cabbage (1/4 head or more) OR concen- trated grape juice. Chop .1/4 / Still Here... HappyEaster  ,;" Maria's Pastry Shop '/" Homemade Pannetone and Nougat Candy v:Z-Y 46 Cross Street, Boston, Massachusetts % -. "',"u.','?" head of red cabbage, add to 2 cups of boiling water. Sim- mer over medium-low heat for 20 minutes, let cool. Con- centrated grape juice: just thaw it; use undiluted. Blue #2: i pound of frozen blueberries. Crush the blue- berries or puree them in a blender or food procesor. Orange: Yellow onion skins. Add the outer skins from 3 large yellow onions to 1 cup of boiling water; sim- mer for 20 minutes over me- dium-low heat, let cool. Red: 2 cups'of grated or finely chopped beets. Use the grater attachment on your food processor. Dark Red: Red onion skins. Add the outer skins from 3 large red onions to I cup of boiling water; simmer for 20 minutes over medium- low heat, let cool. Purple: Blueberries (1 pint). Add one pint of blueber- ries (fresh or frozen or canned with syrup) to just enough water to cover the berries (and make at least l cup of broth. Boil for 5 to I0 minutes over medium-low heat, let cool, strain out the skins. Brown-gold: Dill seed. Add 2 Tablespoons of dill seed to 1 cup of boiling water; simmer for 20 min- RenzO Brick Oven Pizzeria ll:30amto ll:O0 pin  7 Days a \\;Veek 381 Revere Beach Blvd., Revere, MA 781-284-5600 Nestled in the Heart o.1" Boston's Historic North End 111 Salem St.North End Boston, MA 02113 T 617.523.4111 F 617.742.1113 joe@beneventosboston.eom www.benventosboston.com 617. 742.4272 fax 617.227.5154 www.piccolonidol @ aol. cam 257 North Street, Boston, MA 02113 00aster ..... ..................... D/ne and 00e/ax "Take a look around, check out the colorful cocktails,  the sleek furniture, the creative cuisine. So where are ) we? The Back Bay? Beacon Hi!l? Not even close. We're at Ecco in East Boston ... This neighborhood f % newcomer is wowing the crowds. - I " 107Porter Street, East Boston, MA for Reservations and Additional Information Please Call 617-561-1112 or www.eccoboston.com FREE PARKING Buona Pasqua Itahan Specmltaes Expert Catering SUGUS Store and Co.orate Office 190 Main Street. Saugus, HA 781-231-9599 Fax 781-231-9699 BOSTON I NORTH END 42 Cross Street, North End. Boston. MA 617-227-9673 Fax 617-778-0497 BOSTON I WEST END 75 Blossom Court. Boston, HA 617-227-6141 Fax 617-227-6201 SOUTH BOSTON I Park Lane Boston (Seaport District), HA 857-366-4640 Fax 857-366-4648 Buona Pasqua GENNARO'S North5Square '  . i ii RISTORANTE FINE ITALIAN DINING 5 NORTH SQUARE BOSTON'S NORTH END Tel: 617-720-1050 www. 5 northsquare, com Under the new management of Gennaro who also brings you Caffe Vittoria and Florentine Cafe utes over medium-low heat, let cool. Brown: Ground fresh cof- fee beans. Add 2 tablespoons of dill seed to 1 cup of boiling water; simmer for 20 min- utes over medium-low heat, let cool. Note: DON'T use- any aluminum pots, pans or utensils! You will also need 1 small (pint) bottle of plain white vin- egar; any type (apple, or other) as long as it is clear and not colored. Prepare the dyes! The dye baths are made from water (tap, rain, distilled or which- ever you prefer), the plant extract (or herbs) and vinegar (it fixes the color to the egg). a, You need just enough water to cover the eggs in the container you will use (small coffee cups are perfect!). b, Add 1 teaspoon vinegar per cup of water. c. Then add the plant ex- tracts you made in step i. For fruit or vegetable juices, sim- ply substitute the juice for the water using as close to full strength as possible for the deepest colors. Dye your eggs - Let each egg soak for 20 minutes to overnight, until you reach the intensity of the color you desire! Of course, if you want to let them soak for a long time, you should put it in the refrigerator to prevent spoilage! Pat the eggs dry with a paper towel to avoid staining other parts of your house! Tips: For glossy, shiny eggs, rub them with a paper towel or rag with canola, corn or olive oil. You can use a wax crayon to make designs on the eggs BEFORE you soak them in the dye. Those areas will remain white. q00uona gOasqua  If you've dined in Italian home, never an ,.. you've never dined at La Summa 's /i  Homemade Italian Specialties 30 Fleet Street Prop: Barbara Summa Boston's North End Phone: (617) 523-9503 f Otappy aster KELLEY SQUARE PUB 84 Bennington Street East Boston, MA 02128 617-567-4627 617-567-3080 Fax: 617-567-0800 Function Room Available for Private Parties j J-Iappy 8aster OLoesr a Etabl 4 11/ ~. ished192 ~ staurant 387 Chelsea Street, East Boston, MA 617-567-9539 www.jeveli.com Tanti auguri di Buona Pasqua dal piu vecchio ristorante italiano di Boston, stabfito nel 1924 I , Buo000000rqua Mike's Pastry "AMOUS FOR i Cannoli ? Italian Pastry , Wedding ad Birthday Cakes I Ice Cream Specialists 300 Hanover Street - Boston, Massachusetts Mike Mercogliano, Owner