The Holy Triduum Weekly Menu including Easter

We are heading into the Easter Triduum....We have choir practice on Wednesday, Mass on Holy Thursday, Good Friday, and the Easter Vigil Mass on Saturday.  On Tuesday, we are going downtown to see &Juliet.  We will have dinner out before the show.  

courtesy of Hail

Preparing for Easter and a Weekly Menu featuring leftovers

We are now starting the celebration of the Easter Triduum. We start with Mass tonight for Holy Thursday.  Friday is a day of sorrow and mourning as we acknowledge that our Savior died, nailed to a cross, to redeem us to everlasting life.  Saturday night we will celebrate the Easter Vigil with a Mass and then Sunday is a day of glorious celebration that we will celebrate with a Dinner with family and friends.

Hot Cross Buns Muffins and a Book Review #BreadBakers

These delicious muffins filled with warm spices and dried fruits and crossed with a citrus glaze will make a great addition to your Easter Brunch.

The Bread Bakers are sharing Easter Breads today......

Shrimp and Asparagus Crepes ~~Recipe Redo

These easy and delicious crepes filled with shrimp and asparagus in a creamy mushroom sauce are a wonderful first course or fish course for your Easter Dinner.  

We are sharing Fresh Spring Recipes today.....

Preparing for Easter with our Dinner Menu and Weekly Menu using Leftovers

Easter is my favorite Holiday.  The Resurrection of our Lord promises Eternal Life for all who have faith and follow him.  Spring arrives and new life is bursting forth from the ground and trees that were dormant just days ago.  Birds and wildlife are active, feathering their nests and creating safe havens for their young that will arrive this season.  The promise of new beginnings surrounds us.  Happy Easter!!!!

Celebrating Spring with Salmon Wellington

This Salmon Wellington is a perfect alternative to meat this Easter.  It is also a perfect meal for a Mother's Day Brunch, needing nothing more than a salad and a glass of crisp white wine as an accompaniment.

Roasted Asparagus and Mushrooms #SundayFunday

This is the perfect starter or side dish for you Easter Dinner.  Fresh Asparagus and Baby Portabellas, roasted to perfection and then placed onto a bed of Arugula before being drizzled with Olive Oil and Balsamic Vinegar.  

The Sunday Funday Bloggers are sharing Easter Recipes with you today.......

Smoked Clam Dip and the Weekly Menu including Easter #FishFridayFoodies

 This delicious, creamy dip is a wonderful addition to your appetizer selection.  

The Fish Friday Foodies are sharing recipes using Fish from a Can today......

Sourdough Hot Cross Buns #BreadBakers

These Hot Cross Buns begin with a mixture of sour dough starter, flour, brown sugar and water that you allow to double before continuing with the recipe.  They are spicy, fragrant and delicious.

We are sharing Easter Breads from Around the World with our Bread Bakers group today........

Celebration after Celebration after Celebration

So last Friday this happened..........

We attended court and our Teen officially became Marissa Klik......

The Easter Menu 2019

Easter 2019

What are you serving up for Easter Dinner?

Sweet and Sour Sausage #OurFamilyTable

This easy and delicious sweet and sour smoked sausage is the perfect dish to serve during Easter Brunch.  It is also wonderful as an appetizer before Easter dinner or as a second or third meat dish with your Baked Ham and/or Roasted Leg of Lamb.

We are sharing Easter recipes today with the folks at the From our Dinner Table group......

Carrot Cake Cupcakes #SpringSweetsWeek

Delicious, tender carrot and pineapple laced crumb spiced with cinnamon, ginger and nutmeg.  Baked to perfection and covered with a pineapple cream cheese frosting before getting a sprinkle of Spring Sunshine.....

It is time for Spring Sweets Week.....woooohoooooo!!!

Roast Pork Loin with White Wine Sauce #EasterRecipes

In this household, as in many in the USA, we often serve ham for Easter.  However, there is no rule that you have to serve ham on Easter.  What if you don't like ham?  What if you don't want the high sodium content?

I normally rectify these problems with my guests by offering several meats with dinner.  But this year, I'm not having 20 guests.  In fact, I think there is only going to be 6 of us for dinner.  It's kind of senseless to make 3 or more entrees for only 6 of us.

So what is a person to do if they aren't feeding a crowd, don't want to serve ham but want to have an elegant entrée to celebrate the Resurrection of our Lord?

How about this gorgeous Roasted Pork Loin with White Wine Sauce.  It makes a beautiful presentation and works wonderfully with all the traditional side dishes normally served on Easter Day.

This is out final day of Easter Week.  My Festive Foodie friends and I shared recipes on Monday and Wednesday as well under the leadership of Christie from A Kitchen Hoor's Adventures.  Make sure you stop by and see what the others are sharing today.  You will find links at the bottom of this post.

Monday I shared a Broccoli Gratin and Wednesday I posted a recipe for Carrot Cake Cheesecake, both of which would be perfect to serve along with this roast.

Roasted Pork Loin with White Wine Sauce

adapted from Cuisine at Home, Issue #116

1 (3 lb) boneless pork loin roast

4 cloves garlic, thinly sliced

salt and pepper to taste

1 T. olive oil

1 T. butter

3 T. flour

1 1/2 c. chicken stock

1/2 c. dry white wine

Cut slits all over the roast with a small knife.  Insert garlic slices into each of the slits. Season the roast with salt and pepper.  Set aside to come to room temperature.

Melt the butter with the olive oil in a large, oven safe skillet over med high heat.  Brown the roast on the lean side for about 5 minutes.  Flip over so that fatty side is down and sear for another few minutes.  Place into a preheated 425* oven for 45 minutes to an hour.  An internal temperature of 145* is desired.

Remove pan from oven.  Transfer roast to a platter to rest, tenting lightly with foil.  Place the skillet over med high heat and stir the flour and salt and pepper to taste into the drippings.  Cook and stir for a couple of minutes until the flour browns slightly and is nutty smelling.

Add the wine, and cook, scraping up any browned bits stuck to the bottom of the pan. Add the broth and continue to cook and stir until thickened adding any juices that are on the platter from the roast.

Slice the roast into 1/4" pieces and top with the pan gravy.  Print Recipe

Friday Easter Week Recipes

• Brussels Sprout Potato Cakes by Cindy's Recipes and Writings
• Candied Lemon Zest Jalapeño Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Carrot Cake Cookies by Daily Dish Recipes
• Curried Deviled Eggs by A Kitchen Hoor's Adventures
• Dried Cherry and Almond Scones by Family Around the Table
• Easter Bunny Cake by Everyday Eileen
• Easter Egg Sugar Cookies by The Redhead Baker
• Eggs Benedict Breakfast Bake by Cookaholic Wife
• Greek Lamb Keftiko by Caroline's Cooking
• Ham and Cheese Breakfast Casserole by Karen's Kitchen Stories
• Roasted Pork Loin with White Wine Sauce by A Day in the Life on the Farm
• Maple Apple Baked Oatmeal by Jolene's Recipe Journal
• Peeps Cookie Bars by Sew You Think You Can Cook
• Easter Bread Cheesecake - Pasca by All that's Jas
• Spring Veggie Crudités with Fresh Pea Hummus by Culinary Adventures with Camilla
• Vanilla Bean Mocha Biscotti by Amy’s Cooking Adventures
• Vegetable Breakfast Casserole by Simple and Savory

Carrot Cake Cheesecake #EasterRecipes #FantasticalFoodFight

Today I am lucky enough to be able to combine two events into one post.

On Monday I shared with you that we are celebrating Easter along with Christie from A Kitchen Hoor's Adventures and the Festive Foodies group ran by Ellen of Family Around the Table.

I previously posted a Broccoli and Blue Cheese Gratin that is the perfect accompaniment to your Holiday Ham.  Today I am posting a dessert. 

Specifically a Carrot Cake Cheesecake that I chose because Sarah of Fantastical Sharing of Recipes invited us to duke it out over Carrot Cake for this month's edition of Fantastical Food Fight.

This is the point, on last Sunday, where I stopped typing and went into my photo file to edit the photos for this post. They were GONE!!  I felt a moment of panic. 

I searched by date instead of name....nothing. 

I pulled out my back up drive, plugged it in, and searched....nothing. 

I went through each photo folder individually thinking that perhaps they got misfiled....nothing.

I went through my recycle bin...nothing.

I checked my phone photos...nothing.

I vented on the event pages and got a lot of suggestions that I tried....nothing.

I told myself, this is only a blog mishap, it is not cancer.....get over it.

Then I did what I always do when life kicks me.  I sought solace from my husband and best friend.  He asked me for my memory card that was used for the photos.  He has a recovery program for my camera on his old laptop!!!  It worked!! 

It took hours to download the thousands of photos and then I had to click on them individually as there was no rhyme or reason to the order in which they were listed but I found them....Frank always makes my life better!!!

I hope you enjoy these photos.  They were hard fought.  I know you will enjoy the cheesecake.  Making the cheesecake was the easy part of this post.  Starting with a boxed cake mix, that included a package of shredded carrots and raisins, made this cake simple and relatively quick.

I adapted this recipe to omit the coconut as we enjoyed this after taking Little Miss to see Seussical the Musical with John and Kirsten and Kirsten is allergic to coconut.  I also left off the frosting because I'm not a frosting fan.

Make sure you stop by and visit all the other Easter Recipes and Carrot Cake Recipes.  You will find links to both at the bottom of this post.

Carrot Cake Cheesecake
adapted from Duncan Hines

1 pkg. Duncan Hines Decadent Carrot Cake Mix
1 1/4 c. hot water
eggs and oil as listed in directions on package for cake
1 (8oz) can crushed pineapple, drained
1/2 c. toasted walnuts, chopped
2 (8 oz) pkgs. cream cheese, room temperature
3/4 c. sugar
2 1/2 t. vanilla
3 eggs, room temperature

Remove carrot and raisin packet from cake mix box.  Place in a bowl and cover with the hot water and let stand while you prepare the cake mix according to package directions. 

Drain and squeeze dry the carrots and raisins.  Add them to the cake batter along with the pineapple and walnuts until just blended.  Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese with the sugar and vanilla at medium speed until smooth.  Add the eggs, one at a time, until light and fluffy.

Spoon 2 cups of the cake batter into a springform pan that has been treated with baking spray.  Spread half of the cream cheese mixture over the batter in the pan.  Cover with the remaining batter and top with the remaining cream cheese mixture.

Bake in a preheated 350* oven for 50-60 minutes, until just set.

Cool completely in the pan on a wire rack before removing the sides.  Refrigerate cake for at least 2 hrs. or overnight before serving.  Print Recipe

More Wonderful Easter Recipes

• Braised Rabbit with Fennel and Salsa Verde by Culinary Adventures with Camilla
• Carrot Cake Cheesecake by A Day in the Life on the Farm
• Carrot Patch Chocolate Cupcakes by The Redhead Baker
• Citrus Tarragon Asparagus Salad by Jolene's Recipe Journal
• Easy Easter Candy Bark by Daily Dish Recipes
• Funfetti Cake Mix Cookies by Hezzi-D's Books and Cooks
• Horseradish Deviled Eggs by Everyday Eileen
• Individual Warm Chocolate Truffle Cakes by Family Around the Table
• Lemon Coconut Bars by Cookaholic Wife
• Pancetta Brussels Sprouts by A Kitchen Hoor's Adventures
• Pineapple Carrot Cake Cupcakes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Polish White Borscht - Bialy Barszcz by All that's Jas
• Turkey Ham Potato Chowder by Cindy's Recipes and Writings

More Carrot Cake Creations

An InLinkz Link-up

Broccoli and Blue Cheese Gratin #EasterRecipes

Christie, of a Kitchen Hoor's Adventures , invited members of our Festive Foodies group to join her on Monday, Wednesday and Friday this week posting recipes to help our readers get ready for Easter.

I will be joining in the fun for all three days, starting with a vegetable side that is sure to be a hit for your Easter Banquet.

I don't know about you but I like to go all out on Holidays and Easter is my favorite Holiday of all.  We will have a sit down dinner that will start with a first course, normally some sort of seafood.  This is followed by soup and then a salad.  The entrée will contain 3 or 4 meats.  There is always Ham, always Kielbasa, usually lamb and then a beef or chicken dish of some sort.  Sides always include some sort of potato dish and usually a sweet potato dish of some sort, as well.  Baked pineapple and baked beans to go with the ham. Several vegetables are also served.  Fresh asparagus and buttered corn for sure and then one or two more. There is always a butter lamb and fresh baked bread.  We gorge and then eat leftovers all week long.

This Broccoli and Blue Cheese Gratin is so good and I promise that if you leave off the blue cheese in the title even blue cheese haters will eat it, love it and be none the wiser.  And as a bonus, the leftovers can be turned into a kick butt soup.

This recipe is adapted from one I found in a Williams Sonoma cookbook.  I used gorgonzola cheese to keep it mild, as my husband and some of the kids don't care for blue cheese.  I didn't mention to them that there was blue cheese in the dish.  They loved it and a couple of them went back for seconds.

This dish can be made ahead of time but wait to add the bread crumbs right before it goes into the oven so it doesn't get soggy.

This is a great side for Easter because many enjoy ham for dinner. I think that nothing is better with ham than broccoli and cheese. YUM

Stop by and visit all the other Easter Recipes.  You will find links at the bottom of this post.

Broccoli and Blue Cheese Gratin

adapted from William Sonoma

2 - 3 lbs. broccoli florets

1/4 stick butter

4 T. flour

2 1/2 c. milk, full fat

salt and pepper to taste

3 oz. crumbled gorgonzola cheese

3/4 c. dried bread crumbs

Place the broccoli florets in a steamer and cook for about 15 minutes, until tender.  

While broccoli is steaming, melt the butter in a saucepan over med high heat.  Add the flour and whisk in.  Reduce the heat to low and add the milk, whisking constantly until smooth. Season with salt and pepper.  Cook, stirring occasionally, over low heat for 10-15 minutes until thickened.  Stir in blue cheese just until melted and remove from heat.

Add the broccoli to the blue cheese sauce and gently fold in until coated. Pour mixture into a casserole that has been treated with butter or cooking spray.  Don't worry if it is soupy, it will continue to thicken as it bakes.  Sprinkle with the bread crumbs and bake in a preheated 350* oven for about half an hour, until hot and bubbly and the bread crumbs are toasty brown.  Print Recipe

Monday Easter Week Recipes

• Broccoli and Blue Cheese Gratin by A Day in the Life on the Farm
• Bunny Cinnamon Rolls by Family Around the Table
• Bunny Mary by Culinary Adventures with Camilla
• Carrot Roll Cake by Cookaholic Wife
• Chocolate Dipped Robin's Egg Cookies by Amy’s Cooking Adventures
• Crunchy Easter Bird Nest Granola Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Deviled eggs with creme Fraiche and herbs by Simple and Savory
• Easter M&M Blondies by Hezzi-D's Books and Cooks
• Easter Mini Chocolate Rum Cupcakes by Daily Dish Recipes
• Egg Benedict Quiche by A Kitchen Hoor's Adventures
• Orange Ricotta Pancakes by Jolene's Recipe Journal
• Puff Pastry Eggs with Ham and Cheese by All that's Jas
• Sausage and Spinach Pie by Karen's Kitchen Stories
• Tsoureki - Greek Easter Bread by Caroline's Cooking
• Whipped Ricotta Salad by Sew You Think You Can Cook

Happy Little Christmas

photo from Bing

Today, in the Christian world, we celebrate Epiphany.  Also called Three Kings Day, Theophany or, as in our home, Little Christmas.  It is the day that our Lord was revealed as the Christ.  Our Lord and Savior.  God made man.

It is our final day of Christmas.  We will celebrate with one final family dinner being hosted by Frank's sister, Roz, and her husband, Ron.  The Christmas lights will shine for their final night.

Tomorrow, life returns to normal.  The decorations will start coming down.  The Christmas décor removed, the winter décor put in it's place.  It is going to be a short "normalcy" this year.  Our Lenten season begins February 14th with Ash Wednesday.  Yes, our season of atonement begins, this year, on St. Valentine's Day.  

Photo provided by Bing

Thus will start our 40 day journey to prepare ourselves for the resurrection of our Christ.   Easter, more than Christmas, is the holiday that is the most important to me in my faith life.  It is by His death and resurrection that I see Jesus as the Christ.  Had He not risen from the dead, Jesus would have just been another great man.  It is this resurrection that proved Him our Lord and our God.

Photo from Bing

Easter this year falls on April 1st.  Yep, Easter is on April Fool's Day this year.  I'm sure some of my agnostic and atheist friends will have a riot with that one.  It's okay....our God has big shoulders.

photo provided by Bing

Lent will not be completely solemn though.  The 40 days of Lent do not include Sundays.  Sundays are set aside to revel in our Lord's goodness.  So our Chinese New Year celebration will take place on Sunday, February 18th.  

This is the year of the dog.  It officially begins on Friday, February 16th. The characteristic word this year is Action...that is a very good word.  I have decided that it will be my word and goal for this year.  My birth year is in the year of the dog....the prediction is that this will be a very good year for me but also an exhausting one.  THAT will be a switch LOL.

Each year, since Tingting became our daughter, we have celebrated Chinese New Year.  We first would go to a restaurant that had a celebration each year, including dragon dancers, fortune tellers and fireworks along with traditional foods.  They stopped doing this several years ago so I continued the tradition by preparing dinner and having a party here at home.

The final day of the Chinese New Year is celebrated by releasing lanterns that had been used as decorations for the homes in which the celebration was held.  These lanterns were provided by our friends, Linda and Greg, the first year we celebrated at home.

Last year we celebrated the Year of the Rooster, with a family dinner.  The previous year we also celebrated Nicole's birthday and Valentine's Day along with Chinese New Year.  In 2015, Chinese New Year fell on Ash Wednesday so we moved our celebration to the following Saturday.  The first year, that I had this bash, we celebrated on Super Bowl Sunday.  I gave the most in depth account of the festivities and posted a lot of photos in this post.

I am looking forward to this year's celebration.  I will spend the next few weeks planning my menu and finding the decorations to make this a special day for our Chinese daughter and granddaughter. 

Happy Little Christmas everyone!!!

Garlic Soup with Noodles and Peas #4theLoveofGarlic #SoupSwappers #EasterWeek

Today is the final day of Easter Week.  Tomorrow we will be celebrating the Victory of our Risen Lord.  I want to thank Christie of A Kitchen Hoor's Adventures for all of her hard work this week. There have been some awesome recipes shared.

Today is also Soup Saturday Swappers, a group started by me this year where we all get together on the third Saturday of each month to share soup/stew recipes based on a theme chosen by one of our members.  I chose the theme Root Vegetables for this month.

This Garject from DreamFarm made easy mincing of wonderful garlic provided by Melissa's Produce.
DreamFarm and Melissa's provided the #4theLoveofGarlic participants with products to use in their recipes.
I received no monetary compensation for this post.  

You will just have to trust me when I tell you that I chose this theme before my friend, Cam of Culinary Adventures with Camilla, invited me to join  her and 5 others in  #4theLoveofGarlic to celebrate National Garlic Day.  Six bloggers, Six days of Garlic Recipes sponsored by Dreamfarm and Melissa's Produce.

I did, however take advantage of #4 the Love of Garlic, by choosing this day out of the 6 available to post my recipe, knowing that I could incorporate it into both my soup post for #SoupSwappers and my final post for #EasterWeek.  I love when things work out like that!!

I had made Garlic Soup in the past, using a recipe that I had gotten from Weekends in a French Kitchen by Mimi Thorisson, and enjoyed it.  The recipe I am sharing today came from the NY Times and is brothy instead of pureed and contains pasta and peas.  It is like a garlicky egg drop soup with additions.

I made a broth seasoned with minced garlic, thyme, bay leaf and kosher salt.  I added the past and while it was simmering I cut some slices of artisan bread and but them under the broiler to toast. Once toasted they were rubbed liberally with a clove of garlic that I had halved for the purpose and placed into shallow bowls. When the pasta was tender, I added the peas and beat 2 eggs with a tablespoon of olive oil.  I had some garlic flavored olive oil so I added that to intensify the flavor even more.

This soup is extremely garlicky.  If you, like me, believe there is no such thing as too much garlic, you will LOVE it.  However, if you want to tone it down a bit, just use regular olive oil in place of the garlic infused. Want to tone it down even more? Omit the garlic rub on the toast.  As for me?  Bring it on just as it is!!

I think this soup would be a great starter for an Easter Dinner featuring lamb as the entree.  Lamb and garlic pair so wonderfully together that this would be like a prelude to a symphony, add a potato gratin and you have a perfect, simple Easter Feast.  You will find more great #EasterRecipes at the bottom of this post.

I want to thank Melissa's Produce for all the wonderful garlic.  I have been in garlic heaven here as you will see during this week long #4 the Love of Garlic event.  That Garject from DreamFarm makes mincing garlic so easy peasy that you can't wait to use it, especially since it ejects the peel so easily and cleanly that you don't have to worry about peeling it first. You can win your very own Garject by entering the raffle found here.

We would love to have you join us over at Soup Saturday Swappers.  Next month we are celebrating English Stew hosted by Sneha of Sneha's Recipe.  Just leave your email address and blog name in the comments below if you want to join us and I will send you an invitation to the group. In the meantime, keep scrolling past this recipe to see what root vegetables the others have turned into soup this month.

Garlic Soup with Pasta and Peas

adapted from NY Times Cooking

5 garlic cloves, 4 minced and 1 halved

Salt to taste

1 bay leaf

3 sprigs thyme

1/2 c. elbow macaroni

1 c. frozen peas

4 slices of artisan bread loaf

2 eggs

1 T. garlic infused olive oil

ground pepper to taste

Place 6 1/2 c. water, minced garlic, salt, bay leaf and thyme into a large soup pot and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes.  Remove bay leaf and thyme sprigs and add pasta to the pot, simmer for another 10-12 minutes, stirring occasionally.  Add the peas and allow to simmer until warmed through, 5 minutes or so.

While soup is simmering, place bread slices under the broiler until toasted, flip and toast other side. Remove from broiler and immediately rub with halved garlic.  Place one toast into each of 4 bowls, set aside.

Using a fork, beat together the egg and olive oil.  Add two ladlefuls of broth to the egg mixture and remove the soup from the heat source.  Slowly add the egg mixture to the soup, stirring constantly. The soup will thicken slightly and have ribbons of egg throughout.  Ladle the soup over the toasts and serve.  Print Recipe

More Easter Recipes

• Garlic Soup with Pasta and Peas by A Day in the Life on the Farm
• Mounds Cake by Family Around The Table
• Roasted Root Vegetable Soup by Amy's Cooking Adventures

More Soup made with Root Vegetables

An InLinkz Link-up

Torta Salata Pasquale #EasterRecipes #BreadBakers

Welcome to Day 2 of Easter Week, hosted by Christie of A Kitchen Hoor's Adventures.  We are gathering each day this week to share some wonderful Easter recipes that can really be eaten any day of the year.

Today is also Bread Bakers day.  A group, under the direction of Stacy of Food Lust People Love, that get together on the second Tuesday of each month to share a bread recipe based on a theme chosen by one of the members.  Pavani of SpiceRoots is hosting this month and asked us all to make Breads from Italy.

I found this recipe for Torta Salata Pasquale in a cookbook I have, Saveur Cooks Authentic Italian and did a little happy dance.  This traditional Italian Easter Bread perfectly covers both of my challenges today.

This is one of my favorite cookbooks. It contains little stories and blurbs throughout talking about how a dish came to be popular, how the ingredients are grown and used. how and why the families use and serve the recipes according to region, etc.  When you flip through this cookbook you feel as if you have just stepped onto Italian ground.  The photos are just awesome.

This bread was quick to put together and it was such a surprisingly different taste than what I am used to.  You know that thing your mind does when you pick up a glass of water and take a drink to find out that it is really juice or pop?  Our minds are programmed to expect a certain taste when we hear "bread" or "Italian bread" and just get blown away when it doesn't taste like our minds expect.

The liquid in this bread is a combination of olive oil and wine, giving it a very fruity taste.  Then add in the richness of the prosciutto, mortadella and olives and it is like taking a bite of a coffee cake that is not at all sweet but so decadent that it "feels" sweet.

I don't think I am, or can, properly describe this amazing bread.  It would be a wonderful addition to your Easter celebration or your next brunch table.  I immediately thought of a picnic when I was enjoying it.  It would be perfect on a picnic with a good bottle of wine.  You wouldn't need anything else in the picnic basket.  This bread would be a perfect, complete meal.

This is a "quick" bread, meaning that there is no yeast used so there is no need to allow time for the dough to rise before baking.  The leavener in this bread is baking powder so you don't need to get up at the crack of dawn in order to enjoy this bread during a brunch or an early dinner.

You will find a slew more of recipes perfect for Easter as well as more Italian bread recipes at the bottom of this post.  I am also linking up this recipe over at Foodie Reads.

Torta Salata Pasquale

(Easter Bread with Prosciutto and Olives)

very slightly adapted from Saveur Cooks Authentic Italian

3 3/4 c. flour

1 1/2 T. baking powder

3/4 c. good olive oil

1/2 c. water

1 1/4 c. dry white wine

6 eggs, beaten

1/4 lb. prosciutto slices, cut into bite size pieces

1/4 lb. mortadella slices, cut into bite size pieces

1 c. whole black olives, seeded and coarsely chopped

1/2 c. shredded Italian Cheese blend (parmesan, asiago, romano)

Freshly ground pepper

Sift together the flour and baking powder in a large bowl.  Make a well in the center and add the olive oil, water and wine.  Whisk together until well blended.  Stir in the eggs, then add the meats, olives and cheese. Season, generously, with the ground pepper and pour into a greased and floured 8.5x11" baking pan. Bake in a preheated 350* oven for 50-60 minutes, until risen and golden brown.  Cool completely before slicing and serving.  Print Recipe

More Easter Week Recipes

• Italian Easter Bread by Palatable Pastime
• Carrot Cake Pancakes by Sew You Think You Can Cook
• Torta Salata Pasquale by A Day in the Life on the Farm
• Dill Roasted Radishes by A Kitchen Hoor's Adventures
• Roasted Parmesan Asparagus by Family Around The Table
• Praying Arm Pretzels by Amy’s Cooking Adventures
• Creamy Coconut Mini Tarts by Making the Most of Naptime

More Italian Bread Recipes

• Casatiello by A Shaggy Dough Story
• Ciabatta Sandwich Rolls by Herbivore Cucina
• Classic Italian Bread by Hostess At Heart
• Cornetti by Gayathri's Cook Spot
• Einkorn Parmesan Piadina by The Wimpy Vegetarian
• Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
• Focaccia Caprese by Sneha's Recipe
• Grissini by Sara's Tasty Buds
• Gubana - An Italian Sweet Bread by The Schizo Chef
• Il Pane di Matera by Food Lust People Love
• Italian BLT Focaccia by A Salad For All Seasons
• Italian Easter Bread by Palatable Pastime
• Italian Easter Cheese Bread by A Baker's House
• Italian Herb and Garlic Focaccia by Hezzi-D's Books and Cooks
• Italian Stuffed Pane Bianco by Cook's Hideout
• Mini Panettone by Mayuri's Jikoni
• Pane Bianco by Veenas Vegnation
• Pane di Genzano by Spiceroots
• Piadina by Passion Kneaded
• Pizza alla Siciliana by Karen's Kitchen Stories
• Rosemary and Cabernet Salt Focaccia by What Smells So Good?
• Torta Salata Pasquale by A Day in the Life on the Farm
• Tuscan Coffeecake by Ambrosia

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com