How To Dye Red Eggs with Onion Skins for Greek Easter

I found this posting on another blog called "Cretan Diet & Recipes," which doesn't appear to be active as this posting was from March 2008 and it's the last posting (you can go to the blog to see the rest of their content by clicking on the link of this posting). I thought it was really cool, so wanted to share the info.

Red eggs (in Greek: kokkina avga, κόκκινα αυγά, pronounced KOH-kee-nah ahv-GHAH) are perhaps the brightest symbol of Greek Easter, representing the blood of Christ and rebirth. We also dye eggs other colors, but rarely will a Greek Easter be celebrated without lots of red eggs. Commercial dyes are available, but this old-fashioned natural method creates red eggs with a deep rich color. Tt may sound counterintuitive, but the skins of yellow onions work wonderfully! The following is for one dozen red eggs.

Time Required: 50 minutes + 2 hours cooling

What You Need:

• Fresh uncooked eggs at room temperature
• Skins from yellow (Spanish) onions
• White vinegar
• Saucepan
• Strainer
• Bowl
• Slotted spoon
• Paper towels
• Cooling racks
• Olive (or other edible) oil for polishing

Here's How:

1. Start with 12 medium-to-small eggs.
2. Carefully remove any material clinging to the surface of the eggs.
3. Make the dye with the onion skins: In a stainless saucepan, place skins of 15 yellow (Spanish) onions and 2 tablespoons of white vinegar in 4 1/2 cups of water and bring to a boil. Lower heat and simmer, covered, for 30 minutes.
4. Strain dye into a glass bowl, and let cool to room temperature. (Don't be fooled by the orange color.)
5. In a stainless saucepan (around 8 1/4 inches in diameter), add the cooled strained dye and eggs at room temperature (up to 1 dozen). The eggs should be in one layer and covered by the dye.
6. Bring to a boil over medium heat. When boiling, reduce heat to low, cover, and simmer.
7. Dyeing time will be affected by the color of the eggs. Start checking for color at 12-15 minutes. Do not simmer longer than 20 minutes (see step 9 if they aren't red enough).
8. When eggs are the right color, proceed to step 10.
9. If eggs are not a red enough color after 20 minutes, leave in the pot and remove from heat. When the pot as cooled enough, place in refrigerator and let sit until desired color is reached.
10. Remove eggs with a slotted spoon and cool on racks.
11. When they can be handled, coat lightly with olive (or other edible) oil and polish with paper toweling.
12. Refrigerate until time to use.

Tips:

• Save onion skins in a plastic bag in the refrigerator until ready to use.
• Do not use any porous (wood, ceramic, plastic, etc.) materials as they can be colored by the dye.
• If stainless cookware and utensils get colored by the dye, wash with regular detergent and a small amount of chlorine. Rinse very well.

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Vasilopita - New Year's Bread/Cake

When we were little, one of my favorite events was when Yia yia made a Vasilopita with a coin baked inside. I always wanted to be the one who got the piece with the coin -- and good luck for the new year! -- and was crushed when I didn't. Although, since Yia yia baked the coin in the loaf rather than adding it after baking, I remember the dough around the coin was always a bit grey in color, so maybe not getting it was luckier!

Here's a bit of info on Greek New Year's traditions I found online:

In Greece, New Year is perhaps even more festive and important then Christmas as it is the main day for gift-giving. It is a time of hope and promise, and it is also St. Basil's Day. St. Basil (Vassilios) was one the forefathers of the Greek Orthodox Church, and he is remembered for his kindness and generosity to the poor. He is thought to have died on this date so this is how they honor him. Stories of his kindness to children are shared at this time, remembering how he would come in the night and leave gifts for the children in their shoes. There is always much visiting, feasting, and music to be enjoyed.

There are many special dishes that are prepared at New Year but the most important dish is Vasilópita (or St. Basil's cake) (read more about it further down on the page). As well as the cake, there is usually an abundance of food on the table including Kourabiedes (Greek shortbread) and Thiples (wafer-thin honeyed phyllo spirals). Also, there is always honey on the table, and olive-branches, nuts, fresh fruit, and other symbols of happiness and wealth.

On New Year’s Eve and New Years Day the children sing carols. The first person across the threshold of the house on New Year's Day is said to bring the family good luck throughout the coming year. The father, son or a lucky child was meant to be the first person across the threshold. A lucky child was someone who has both parents still alive.

And a bit more detail on Vasilopita:

Vasilópita (or St. Basil's cake) is a sweet nut cake with a coin hidden inside, traditionally served on New Year's Eve, when families honor Saint Basil (St. Vasilios, or Santa Claus), who comes down to earth on that day.

The New Year Cake came from the story about Saint Basil who it is said told how he helped the poor people to pay their taxes. According to the story, he took some jewelry from each person and gave it to the Governor. The Governor was sorry for the poor people and so he gave the jewelry back, they only problem was Basil did not know who owned each piece of jewelry. This is when it is told the miracle occurred. He baked each piece inside a loaf and when the loaves were
given out, everyone had their own jewelry in the piece of loaf.

Today, a gold coin (flouri) is hidden inside the cake after baking, and the cake is cut on New Year's Eve with all the family present. The pieces are distributed in a predetermined order: the first is for Christ, the second for Mary, the third is for St. Vasilios, the fourth for the house, the fifth for the head of the family, the sixth for the mother, then one for each of the children. A piece is also cut for each absent member of the family. Whoever finds the coin can look forward to special success in the coming year.

I tried making mini Vasilopitas this year with limited success. I've never been great with yeasted baked goods, and I think I over-proofed the loaves as many fell in the oven. Plus, while I liked the flavor of the dough it was a bit dry.

I'm posting the recipe, but if any of you have a family favorite Vasilopita, I'd love to have it!

VASILOPITA

Ingredients:

• 1 pkg active dry yeast (not fast rising)
• 3/4 C milk, lukewarm
• 3 eggs, beaten
• 1-1/2 t grated orange rind
• 3/4 C sugar
• 4-1/2 C plain flour
• 1/4 t salt
• 1/2 t cinnamon
• 1/4 t mastich, ground (I didn't have this and didn't have time for a trip to the Greek store, so I skipped it)
• 1/2 C butter, melted
• 1 egg for glazing
• Powered sugar, milk and vanilla for icing
• Slivered almonds

Dissolve yeast in 1/4 C of the milk

Add remainder of the milk, plus the eggs, orange rind and sugar.

Sift 3 cups flour, salt and spices into a warm bowl and make a well in the centre.

Pour in yeast mixture and stir to blend in flour, gradually adding warm melted butter.

Mix dough with hands until it comes away from sides.

Turn on to a floured surface and knead until smooth and elastic, adding remaining flour as required. Knead for 10 minutes.

Place ball of dough in a clean bowl brushed with melted butter.

Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap.

Leave to proof (rise) in a warm place until doubled in size.

Punch down and turn on to lightly floured surface.

Knead lightly and shape into a round loaf (or your desired shape).

Place on a large greased baking sheet or in a greased 10 inch deep cake tin.

Cover and let rise in a warm place until doubled about 1 1/2 to 2 hours.

Glaze with well-beaten egg.

Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested.

If bread browns too quickly place a piece of greased brown paper on top.

Cool on a wire rack.

Once cooled, remove from the pan, make a slit at the bottom and insert a clean coin wrapped in foil. Return to pan or place on serving dish. Top with icing and almonds.

NOTE: If you prefer not to use an icing, other options are to top the break prior to baking with just slivered almonds or sesame seeds.