Radiant Orchid, Pantone Color Institute’s color of the year, not only is the hot spring fashion color, but it has made its way into the Easter egg parade. Forget the pastels of yesteryear; what’s trending now are vivid colors. McCormick developed these formulas for making vibrant dyes.
To use: Mix food coloring with 1/2 cup hot water and 1 teaspoon white vinegar. Submerge the eggs for at least 5 minutes:
Radiant Orchid — 7 drops blue, 3 drops neon purple
Hemlock — 3 drops blue, 12 drops green, 6 drops yellow
Cayenne —1 4 drops red, 1 drop blue, 1 drop yellow
Dazzling Blue — 20 drops neon blue, 1 drop neon purple
Violet Tulip — 2 drops red, 20 drops blue
Freesia — 1 drop red, 45 drops yellow (25 drops make up 1/4 teaspoon)
Celosia Orange — 2 drops red, 17 drops yellow
Placid Blue — 4 drops blue
The recipes in this just-released edition are a wonderful blend of old and new. The Easter menu, for example, suggests eggs stuffed with smoked salmon and cucumber, radishes with pea puree, pineapple glazed ham, roasted asparagus, scalloped potatoes and both carrot cake and lemon-ricotta cheesecake. There are recipes for each dish, plus preparation and cooking time estimates, calorie counts and serving suggestions. You might think you don’t need a recipe for how to roast asparagus, but the kitchen tips also tell you where to break the stalks and how to store until cooking time (place stalks upright in a glass of water). I love the old-fashioned appeal of the pineapple glazed ham recipe, but for those who want something new there are variations like the melba-glazed ham here and a tomato-onion glaze as well.
Here’s a great twist on popcorn, quick to make and just in time for taking in spring training games, whether in the bleachers or sitting on the couch. Sweet chili popcorn packs some heat along with familiar peanuts and caramel. You can find more popcorn recipes at popcorn.org, a nonprofit that promotes popcorn for the industry.
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