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Let's put more goodies on our Easter table












Published Wednesday, March 31, 2021

By Melissa Pette

When we talk about food traditions in Costa Rica, of course, Semana Santa recipes occupy a very important place.

My Tico friends say that recipes with seafood or fish, sweet bread, cupcakes and the delicious coffee liqueur cannot be missing for a traditional Easter celebration.

Did you know that in many Tico families it is a tradition to make a toast with coffee liquor to celebrate the resurrection of Jesus on Easter Day?

Another tradition (originated in the United States and Europe) that is increasing in Costa Rica is Easter eggs for kids. So let's have fun with the kids at home with this Easter egg recipe for dummies.

For readers who have asked me about Pan Dulce Tico, which is a traditional dish here at Easter and Christmas, you can find the recipe in this column.

And we cannot miss the recipe for Cafe Tico Liquor from Brooklyn Wyatt, from Quebec, Canada.

Homemade Easter eggs



Easy, quick and special for kids. The best part of this recipe is when you hear your kids laugh while they indulge themselves with chocolate and sweets. The ingredients you will need are:

1 large chocolate bar.

Half a glass of water.

Two spoons of white sugar.

M&M multi-colored chocolates.

Roasted peanuts without salt (this is optional).

Gumdrops.

Multi-colored sprinkle candies.

Easter egg molds. If you prefer, you can buy the frozen Easter eggs and just decorate it at home.




The eggs. Cut the chocolate into small pieces. Melt in a bain-marie or over very low heat on the stove.

Cover and foil the Easter egg mold over the oven. Add the melted chocolate slowly. You can also do this step using a brush and paint the mold with melted chocolate.

Put the mold in the freezer for 15 to 20 minutes. When the eggs are frozen unmold them very gently to prevent them from breaking.

Add the sugar to the glass of water. Stir until the sugar is dissolved. With a brush, paint the sugar-water all over the eggs.

Mash the peanuts and the M&Ms. You can do this by covering the peanuts with a dry cloth and hitting it with the kitchen hammer.

Place the eggs on a large flat plate. Decorate them with all the sweets you want.

Put the eggs in the fridge before serving. There you have it! The most perfect Easter homemade eggs.


Tico Pancito rolls




This "Pancito Casero" (homemade bread in English), is a popular folk food throughout Costa Rica.

The ingredients are:

1 kilo of wheat flour.

1 cup of white sugar.

1 bar of butter.

1 cup of water.

3 tablespoons of instant yeast.

First, mix the flour with butter, sugar and yeast. When the dough is ready, cut it into little pieces, like the size of your palm.

Form a ball with each piece, like the size of a Ping-Pong ball. Then, stretch the balls into strips. Roll each strip into the dough bonnet bagels. Imagine a sea snail shell shape.

Place each bonnet dough in a previously greased pan. Let them rest for an hour to allow the yeast-grown process. After that, bake for 10 minutes. When the pancitos are ready, let them cool down for 10 minutes.
 
Take one pancito, a cup of hot chocolate, or the liquor coffee (we will cook on the next recipe below) and enjoy!


Coffee liquor



By Brooklyn Wyatt,
Quebec, Canada

Brooklyn says this liquor has been prepared by her family since her childhood to put smiling faces to the freezing winter days.

"This homemade coffee liquor you can drink or use as an ingredient for baking. It is traditional in my family to make homemade liqueurs to survive the glacial Quebec winter," she said.

The ingredients are:

1/2 liter of an old rum, brown or golden.

5 cups of water equal a little more than 1 liter.

3 ounces of dark chocolate.

1/2 cup of freshly brewed aromatic coffee. Decaffeinated works too.
 
450 grams of sugar.

A scoop of vanilla extract.

1.5-liter size glass bottle to preserve the liquor.

In a saucepan over high heat, put the water and sugar. Stir until it is mixed. Add the chocolate, continue stirring until it melts.

Turn off the heat and add the coffee that we had previously prepared. Continue stirring.

Add the rum, vanilla and mix all the ingredients until cool.

When it gets cold, try it. If you notice that it is somewhat bitter, add a little more sugar.

You can substitute the sugar for Stevia but the flavor of the liquor is not the same.

Pour the liquor into a glass bottle and let it rest for at least 15 days, in a cool place (not humid) before drinking.

You know me, I cannot finish this column without giving thanks to all our readers, and especially to those who share their recipes with us. Please
don't forget to share your recipes and photos by emailing food@amcostarica.com

Pura Vida and Salud!







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