Tag Archives: easter

Hearts of Palm Soup


vinaigrette & Palm Soup pics 005A Mark Twain Egg Recipe & A Creamed Hearts Of Palm Soup

(A Bit Of The Silly & A Bit Of the More Serious)

 April 1st, this coming Sunday, has connected to it a bit of the silly, April Fools’ Day, and a bit of the more serious, Palm Sunday.  So, today, in anticipation of this Sunday, I am offering two recipes.  The first was suggested by Mark Twain for Fanny’s cookbook:

Eggs a la Canton, Williamsport, Trout Run and Way Stations.Divest two genuine eggs of shell and claws, being careful to avoid breaking the same.If you break ’em, begin again at the top of the recipe and proceed anew.Lay the plumage and cackle on one side, roll the remainder very thin, add baking powder, and boil in a pudding bag over a slow fire for a week.Tie with baby ribbons and serve cold. (Quoted in “Ways of Cooking Eggs,’ New York Times, April 4, 1909, p X12 from the cookbook of actress Fanny Davenport.) Margot’s suggestion : Don’t Try It!

This April 1st is also Palm Sunday which is a Christian moveable feast that commemorates Jesus’ triumphal entry into Jerusalem and takes place about a week before his Resurrection. The word Palm always makes me think of the often underused Hearts of Palm. They really are wonderful in salads or in cooked dishes.  The heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees which now a days are mostly procured from South America and even from HI.  I do enjoy them greatly and so here, I offer what I think is a very nice recipe for this time of the year.

Creamed Hearts of Palm Soup ( 4 to 6 servings)


3 Tblsp. Butter

2 Tblsp. Flour

1 C. Chopped Yellow Onions

1 Tsp. Minced Garlic

1 ( 16 oz.) Can Hearts Of  Palm, Drained & Chopped

1/2 Cup Dry White Wine (if you don’t have that, dry white vermouth will do)

3 ½ Cups Good Chicken Broth

3/4 Cup Heavy Cream Or Half & Half

1/2 Lb. Shrimp (defrosted or fresh w/o tails)

2 Tblsp.Chopped Parsley Leaves  Or Chopped Chives For Garnish


In a large pot, melt the butter over medium-high heat.  Add the onions & flour. Sauté until onions are tender, 3-4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds.

Add the hearts of palm and stir to combine.  Add the wine and bring to a boil.  Cook until reduced by ½, about 3 minutes or less.

Add the broth, stir to combine, and bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20-25 minutes

Remove from the heat.  Pure the ingredients in a blender.  Return them in your pot to medium heat and add the cream.

Stir in the shrimp and cook until heated through, 3-5 minutes.

Adjust the seasoning with salt and white pepper, to taste.

If not serving directly, keep warm on very lowest heat.

Ladle into bowls or cups and garnish with parsley or chives.

This soup is also excellent after being refrigerated and served very cold.

I serve this with my homemade yogurt biscuits and a side dish of an artichoke, cold asparagus, or mixed greens with my homemade vinaigrette.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Bacon and Hard Boiled Egg Casserole


Bacon and Hard Boiled Egg Casserole

Basic recipe will serve 12 – 18

(OMG this is DELICIOUS!!!!)

Now that Easter has come and gone, what to do with all of those hard boiled eggs?  Well, here’s some good info to be had about Easter hard boiled eggs and a wonderful recipe as well.

1.        How long do eggs last? The Public Health Web Site says that raw eggs can be kept in the refrigerator for 4-5 weeks after purchase and that refrigerated hard-boiled eggs should be eaten within 7 days.

2.        In regards to the colored Easter eggs, you should be sure before using them that the dye was food-safe; that the eggs were not hidden in a contaminated area and that they are not cracked to have allowed in bacteria.

3.        The eggs should not have been left out in a warm temperature too long.  They really need to be refrigerated.

4.        The Public Health Dept.suggests coloring the hard boiled eggs and then refrigerating them.  For the hidden eggs, they recommend the plastic kinds.

This casserole’s basic recipe features 18 eggs so as you can imagine, it will feed quite a few people. It’s nice to serve at a brunch party; and you can easily divide the basic recipe in amounts for however many portions you wish to serve.  For myself, instead of using one large baking dish, I reduce the recipe amounts and  use several ramekins. I serve this dish often with an artichoke to share,

oven roasted asparagus or a green salad along with some fresh fruit and of course, a lovely glass of fruity white wine.  Also nice to have with this recipe are some warm buttered corn tortillas or home made polenta.

Bacon and Hard Boiled Egg Casserole

                                                  Preheat Oven to 350

Non-Stick Spray a 9 X 13 Dish o r multiple  ramekins if you decide to use those instead of one large dish

18  Hard Boiled Refrigerated Eggs

1/2 ( 8 oz.) Pint Sour Cream

1 lb. Bacon

1 ½ Cups Grated Cheddar Cheese

3 Tblsp. Butter

3 Tblsp. Flour

2 Cup Milk

Salt & Pepper

1.        If you need to hard boil eggs, one of the easiest ways to do that is to put cold eggs in a single layer in a saucepan; add enough cold tap water to come at least one inch over the eggs; cover and quickly bring to a hard boil; turn off heat and keep eggs covered for 15-20 minutes; then immediately run cold water over eggs and refrigerate in a dry container. To test if the egg is done, twirl it around on the counter top and if it spins freely, it’s done.

2.        Make a white sauce from the butter, flour and milk. (In a small saucepan, over medium-low heat melt the butter until the foam begins to subside; turn heat to low and with a wire whisk, stir in the flour for about 1-2 minutes; keeping the heat low, stir in the milk, a little bit at a time, still using the whisk until the mixture is nice and smooth. Season with salt and pepper to taste. Don’t let it get brown, otherwise you will have brown sauce.  You can keep the sauce warm over gently simmering water for an hour or so, stirring occasionally.)

3.        Fry the bacon and crumble.

4.        From the hard boiled eggs, remove the yolks and mix the yolks with the sour cream and 1 cup of the shredded cheddar cheese and S&P.

5.        Slice the egg whites and line the bottom of the dish with them.

6.        Pour the yolk mixture over the egg whites.

7.        Pour the white sauce over all.

8.        Top with remainder 1/2 cup cheddar cheese and place the crumbled bacon as your last topping.

9.        Bake 20 to 30 minutes in the preheated 350 degree oven.

For variations, try adding a little mustard or horse raddish in the sour cream; and for toppings you can substitute for the bacon bits some chopped ham or chipped beef. I haven’t tried it with a different kind of sauce, however, I suppose instead of white sauce you could use an Hollandaise or another of your favorites. It’s a fun dish to use your imagination.  If you decide to use the ramekins, you only need to bake them at 350 for 20 minutes on top of a cookie sheet.

Thank you Dianne, friend & VSI past guest, for the basic and inspiration.


 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.