ROANOKE TIMES
Copyright (c) 1997, Roanoke Times
DATE: Wednesday, March 26, 1997 TAG: 9703260017
SECTION: EXTRA PAGE: 8 EDITION: METRO
SOURCE: ALMENA HUGHES THE ROANOKE TIMES
THIS IS THE TIME OF YEAR when activities keep Virginia Egg Council consumer affairs director Mary King Rapoport hopping.
Her participation in conferences and seminars and requests for egg information really pick up, she said. Among the most often asked questions are about coloring eggs for Easter, a subject about which during 17 years with the council, Rapoport has learned a little.
"You probably already have a variety of natural dye items in your refrigerator," Rapoport said.
"Dyes can be made from beets, spinach leaves, cranberries, blueberries, red cabbage, yellow skin onions, tea leaves, spices and herbs, just to name a few."
You can use just about any vegetable or colored fruit, but expect some surprises, Rapoport warned.
"It's not an exact science. The colors are usually soft and subtle, with a lot of natural shades - a nice thing, but not necessarily what you'd expect," Rapoport said, citing the blue-green yielded from red cabbage or the unexpected taupe she recently got from some parsley.
A little of what to expect includes blueberries giving a purple color; raspberries making pink; yellow onion skins yielding copper; turmeric turning yellow; and brewed coffee creating bronze.
A rule of thumb is four cups of dyestuff per quart of water. Use two tablespoons of turmeric per quart of water, or use four cups of brewed coffee as the water.
Rapoport, who is an avid food-safety advocate, favors using empty egg shells if you plan to keep and display your egg creations for any length of time without refrigerating them. To prepare them, prick a tiny hole in the large end of the raw egg with the tip of a small paring knife. Carefully chip away the edges until the hole is the size of a dime. Run the knife inside the egg to break the yolk, then shake the contents out into a bowl. (Cover and refrigerate for use within three days in custards, casseroles or baked goods.) Rinse the egg's insides and turn it upside down to drain.
Place your dye items in a glass or stainless steel saucepan; cover with water to at least an inch above the dyestuff. Add one tablespoon of white vinegar for each cup of water and bring to a boil. Reduce heat and simmer about 15 minutes. Remove from heat and strain, discard dyestuff but keep colored water. Add eggshells to hot liquid - you may need to weight them down to prevent their floating - and let them stand until they reach the desired color. Remove and allow them to dry thoroughly.
Marilyn Brown, director of Heinz's test kitchen, suggests a convenient one-pot dyeing method for people who plan to color their eggs and eat them, too:
Gently wipe raw eggs with a clean cloth dipped in white vinegar. Place eggs in a single-layer in a saucepan and fill until water level is about one inch above eggs. Add two tablespoons of vinegar per quart of water, which
helps prevent cracking and helps color adhere to eggs.
Add the dye ingredients; bring mixture to a boil and let simmer for 20 minutes. Remove eggs and allow to dry. For even deeper shades, strain the mixture and refrigerate eggs in liquid overnight.
Rapoport also makes a quick and easy dye in the microwave by combining 1/4 cup water, 1/2 teaspoon liquid food coloring and a tablespoon of vinegar in a microwave-safe cup. Microwave on high for 11/2-2 minutes. Dye your eggs as you usually would. The dye can be reheated and reused.
Naturally colored eggs are beautiful in their own right, Rapoport said, with each being uniquely patterned and textured.
"You can take a small leaf or fern tip and put it on the egg before you dye it. Hold it in place with a piece of nylon stocking tied with a twist tie. Dye the egg and when you finish, remove the stocking and leaf and you'll have a very subtle, natural, pretty pattern that would look especially pretty placed in a beautiful basket with real straw.
"Coat the finished eggs with clear nail polish to preserve their color longer, or with a thin coat of vegetable oil to give the eggs a sheen," Rapoport said.
|--| Almost as traditional as eggs at Easter are lamb and ham.
Longtime WBRA-TV volunteer Doris Ford, who was a fixture on that TV station's "Cookin' Cheap" show, recently dropped off at my office a sample of delicious, tangy, homemade mint jelly (and its recipe from Kerr on page 5) that is a perfect partner for lamb.
The following ham sandwich ideas, from the National Pork Producers Council and the National Pork Board, will help ensure ham's popularity into the next millennium:
The Bookworm: Layer a split submarine roll with slices of ham, salami, mozzarella and provolone cheese. Top with yellow mustard, lettuce, sliced tomatoes, sliced black olives and pickle chips.
The Italian: Toast Italian bread, spread with a tapenade of olives, then layer with ham, mild white cheese and sun-dried tomatoes.
The Philosopher: Fill a pita pocket with slices of ham, dabs of goat cheese, chopped tomato, sliced peppers, chopped artichoke hearts and sliced olives. The sandwich can be topped with chopped lettuce, sliced cucumber and a drizzle of vinaigrette.
The Overachiever: Spread a large flour tortilla with salsa, cover with thinly sliced ham, shredded lettuce and cheese. Roll the tortilla and serve.
The Artist: Place a slice of deli rye on a serving plate. Spread the bread with stone-ground mustard. Top with spicy alfalfa sprouts, sliced tomato, green pepper rings, sliced brick cheese, thinly sliced ham, romaine lettuce leaves and a second slice of rye bread. Spear a pimiento-stuffed olive with a toothpick and secure in sandwich.
The Lady-Who-Lunches: Combine thin strips of ham with minced celery, raisins, mandarin orange segments, chopped dry roasted peanuts and mayonnaise blended with a touch of curry powder and lime juice. Serve on white bread.
The Critic: Spread Dijon-style mustard on focaccia, then add shaved ham, sliced tomato, alfalfa sprouts and Gruyere cheese. Place under broiler until cheese melts.
The Romantic: Combine mayonnaise and horseradish, spread over toasted black bread. Top with slices of ham, Swiss cheese, watercress and thinly sliced pears.
LENGTH: Long : 114 lines ILLUSTRATION: PHOTO: 1. When it comes to dyeing eggs, there are plenty ofby CNBbeautiful hues in nature. 2. Along with lamb, ham is an Easter
favorite. For twists on traditional Easter foods, see recipes on
page 5. color.