Eggs, chocolate, hot cross buns and turkey
That Easter bunny is amazingly efficient. With all the hopping from house to house and the hiding of oh-so-many treats it must have taken lessons from Santa Claus.
The question is: How do we emulate that remarkable rabbit in our own preparations for the holiday?
We won't pretend that we can come within a "hare's" breadth of that mythical level of productivity, but we have a few festive tricks to share. Check out these eggs-cellent tips from NAIT culinary instructors.
Learn more about NAIT's nationally renowned culinary arts programs
How to perfectly boil eggs for decorating
There's an art to boiling an egg. Or there are steps, at least. Check out these tips from instructor Curtis Jones (class of ’08).
What to know about great chocolate
What's palate cling? You don't want to find out. Instead, follow this advice from instructor Norman Brownlee (Baking ’94) when putting in your requests with the Easter Bunny.
Serve a delicious turkey
Make "turkey jerky" a thing of Easters past with this failsafe method from instructor Jason St. Laurent (Culinary Arts '05).
Make (or buy) authentic hot cross buns
Are those hot cross buns at the grocery store the real deal? Could you actually make your own? Here, instructor and Baking and Pastry Arts chair Alan Dumonceaux (Baking ’05) answers both questions.
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