History of Easter & Easter Recipe for 2017

What is the history of Easter?

According to Christians around the world, Easter is a day set aside to commemorate Jesus’ resurrection from the dead. But the history of Easter is more complicated than that. The name of the holiday is derived from the name of an ancient, pagan goddess, Eastre, sometimes spelled Eostre.

History of Easter Eggs and Easter Candy

The history of Easter Eggs as a symbol of new life should come as no surprise. The notion that the Earth itself was hatched from an egg was once widespread and appears in creation stories ranging from Asian to Ireland.

Eggs, in ancient times in Northern Europe, were a potent symbol of fertility and often used in rituals to guarantee a woman’s ability to bear children. To this day rural “grannywomen” (lay midwives/healers in the Appalachian mountains) still use eggs to predict, with uncanny accuracy, the sex of an unborn child by watching the rotation of an egg as it is suspended by a string over the abdomen of a pregnant woman.

Dyed eggs are given as gifts in many cultures. Decorated eggs bring with them a wish for the prosperity of the abundance during the coming year.

Folklore suggests that Easter egg hunts arose in Europe during “the Burning Times”, when the rise of Christianity led to the shunning (and persecution) of the followers of the “Old Religion”. Instead of giving the eggs as gifts the adults made a game of hiding them, gathering the children together and encouraging them to find the eggs.

Step 2: Make vertical slices.

Using a carving knife and a carving fork, carefully make evenly-sized vertical cuts against the bone. If your ham is wide on one side and narrow on the other, you’ll want to begin on the narrow side and make your way toward the larger end.

Step 3: Slice across the ham to cut off the slices.

Run your knife along the bone, perpendicular to your slices. (To preserve the size of each slice, cut as closely to the bone as possible.)

Step 4: Release each slice.

If necessary, use your fingers to separate slices from one another. They’re ready to serve! Ham slices will keep for up to four days.

                                                2017 Easter Brunch Menu

 

Smoked Salmon Crostini with Fennel and Dill

 

Prep Time: 15 minutes Cook Time: 10 minutes  Servings: 8

Ingredients:

  • 1 baguette, cut on the diagonal into 1/4-inch (6-mm) slices
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup (8 oz./250 g) crème fraîche
  • Grated zest and juice of 1 lemon
  • 1 fennel bulb, trimmed, cored and very thinly sliced, a few fronds chopped and reserved for garnish
  • 1 lb. (500 g) smoked salmon, thinly sliced

Directions:

Preheat an oven to 375°F (190°C).

Arrange the baguette slices in a single layer on a baking sheet. Brush both sides of the bread with the olive oil and season lightly with salt. Bake until crisp and golden brown, about 10 minutes. Transfer the baking sheet to a wire rack and let the crostini cool completely.

In a small bowl, stir together the crème fraîche, lemon zest and pepper to taste. Season with salt. In a separate 1/2 tsp.bowl, toss the sliced fennel with the lemon juice and a pinch of salt.

To assemble the crostini, spread 1 Tbs. of the crème fraîche mixture on each baguette slice. Top with a slice of smoked salmon and a few fennel slices. Garnish with a few fennel frond pieces and serve. Serves 8.

Puff Pastry Tart with Asparagus and Burrata

 

Prep Time: 30 minutes Cook Time: 40 minutes  Servings: 8

Ingredients:

  • 1 lb. (500 g) thin asparagus spears, ends trimmed
  • 1/2 sheet frozen puff pastry (about 1/2 lb./250 g), thawed
  • 1 ball burrata cheese (about 1/2 lb./250 g)
  • Extra-virgin olive oil for brushing
  • Kosher salt and freshly ground pepper
  • 1/2 cup (4 fl. oz./125 ml) balsamic vinegar
  • 2 Tbs. sugar

Directions:

Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the asparagus to the boiling water and blanch until just crisp-tender, about 2 minutes. Drain the asparagus and drop them in the ice water to stop them from cooking. Drain the asparagus again, pat dry and set aside.

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry into a 10-by-16-inch (25-by-40-cm) rectangle about 1/8 inch (3 mm) thick. Transfer the dough to the prepared baking sheet. Prick the pastry all over with a fork. Bake until the pastry is light golden brown, about 12 minutes. Transfer to a wire rack and let cool slightly.

Tear the burrata into small pieces and arrange evenly over the pastry, leaving a 1 1/2-inch (4-cm) border uncovered on all sides. Arrange the asparagus spears in rows evenly on the pastry. (Alternatively, you can arrange the asparagus spears at a diagonal to form a chevron pattern.) Brush the asparagus with olive oil and season generously with salt and pepper. Bake until the cheese is melted and the pastry is crisp and golden brown, 15 to 20 minutes.

While the tart is cooking, in a small saucepan over medium heat, stir together the balsamic vinegar and sugar. Bring to a simmer and cook until thickened, about 5 minutes.

Remove the tart from the oven and drizzle the balsamic glaze evenly on top. Serve warm or at room temperature. Serves 8.

Spring Pea Salad with Radishes and Goat Cheese

Prep Time: 15 minutes Cook Time: 2 minutes  Servings: 6

Ingredients:

For the dressing:

  • Grated zest of 1 lemon
  • 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
  • 1 Tbs. red wine vinegar
  • 2 Tbs. minced shallot
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • Kosher salt and freshly ground pepper

For the salad:

  • 1/2 lb. (250 g) snow peas, trimmed
  • 1/2 lb. (250 g) sugar snap peas, trimmed
  • 8 radishes, very thinly sliced
  • Kosher salt and freshly ground pepper
  • 2 cups (2 oz./60 g) pea shoots
  • 4 oz. (125 g) fresh goat cheese
  • 1/4 cup (1 oz./30 g) toasted pistachios
  • 1/4 cup (1/2 oz./15 g) chopped fresh dill

Directions:

To make the dressing, in a small bowl combine lemon zest and juice, vinegar, shallot and olive oil and whisk until combined. Season with salt and pepper. Set aside.

Bring a pot three-fourths full of salted water to a boil over high heat. Have ready a bowl of ice water. Add the snow peas to the boiling water and blanch for 1 minute. Using a strainer, scoop out the snow peas and transfer them to the ice water. Scoop them out of the ice water and set aside. Repeat with the snap peas, blanching them for 1 minute, refreshing them in the ice water and removing them from the water. Cut both the snow peas and snap peas in half on a diagonal.

In a large bowl, toss together the snow peas, snap peas and radishes. Add most of the dressing, reserving a few tablespoons, and toss to coat the vegetables. Season with salt and pepper. Transfer the vegetables to a serving platter. In the same bowl you used to dress the vegetables, combine the pea shoots and the reserved dressing and toss to coat. Scatter the pea shoots on top of the salad. Crumble the goat cheese evenly on top of the salad and sprinkle with the pistachios and dill. Serve immediately. Serves 6.

Hot Cross Buns

Prep Time: 180 minutes Cook Time: 20 minutes  Servings: 12

Ingredients:

  • 1/4 cup (2 fl. oz./60 ml) warm milk (110° to 115°F/43° to 46­°C)
  • 1 package (2 1/4 tsp.) active dry yeast
  • 1/4 cup (2 oz./60 g) granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • Kosher salt
  • 2 eggs, lightly beaten, plus 1 egg white
  • 2 3/4 cups (11 oz./345 g) all-purpose flour, plus more for dusting
  • 12 Tbs. (1 1/2 sticks) (6 oz./180 g) unsalted butter, finely diced, plus more for greasing
  • 1/2 cup (3 oz./90 g) raisins or dried currants
  • 1 cup (4 oz./125 g) confectioners’ sugar
  • 1 1/2 Tbs. fresh lemon juice

Directions:

Have all the ingredients except the milk at room temperature. Coat a large bowl and a 13-by-9-inch (33-by-23-cm) baking dish with butter. Set both aside.

In the bowl of a stand mixer fitted with the dough hook, combine the milk and yeast. Let stand until the yeast is slightly foam, about 5 minutes. Add the granulated sugar, cinnamon, nutmeg and 1 tsp. salt. Mix on low speed until combined, about 30 seconds. Add the eggs and continue mixing 1 minute more. Add the flour in three additions, mixing until each addition is just incorporated before adding more and scraping down the sides of bowl as needed. (The dough will be dry.) Increase the speed to medium-low and add the butter a few pieces at a time, kneading after each addition until all of the butter is incorporated. Continue kneading, scraping down the sides of bowl as necessary, until the dough is smooth, about 2 minutes. Add the raisins and knead until combined, about 30 seconds. Turn the dough out onto a floured surface and finish kneading by hand for 1 minute.

Shape the dough into a ball and transfer to the prepared bowl, turning the dough to coat it with butter. Cover the bowl with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour.

Punch down the dough, turn it out onto a floured work surface and knead for 1 minute. Divide the dough into 12 equal pieces and shape each piece into a ball, stretching the sides of the dough down and under. Arrange the balls in the baking dish, spaced about 1/2 inch (12 mm) apart. Cover with plastic wrap and let rise in a warm place until the balls of dough are doubled in volume and touching one another, 45 minutes to 1 hour.

Preheat an oven to 375°F (190°C).

In a small bowl, whisk together the egg white, 1 tsp. water and a pinch of salt. Using a pastry brush, brush the top of each bun with the egg wash. Using sharp scissors or a knife, cut a cross into the top of each bun. Transfer the baking dish to the oven and bake until the buns are golden brown, about 20 minutes. Transfer the dish to a wire rack and let cool.

To make the icing, in a bowl, whisk together the confectioners’ sugar and lemon juice. Transfer the icing to a pastry bag with a small plain tip and pipe an “X” on each cooled bun along the indentations where you scored the dough.

Ham with Lemon-Honey Glaze

Prep Time: 70 minutes Cook Time: 240 minutes  Servings: 12

Ingredients:

  • 1 whole bone-in ham, about 12 lb. (5.5 kg)
  • Whole cloves for studding

For the glaze:

  • 8 Tbs. (1 stick) (4 oz./120 g) unsalted butter
  • 4 shallots, minced
  • 1/2 cup (4 fl. oz./125 ml) white wine
  • 1/2 cup (4 fl. oz./125 ml) honey
  • Grated zest and juice of 2 lemons
  • 1/4 cup (1 1/2 oz./45 g) all-purpose flour
  • 2 cups (16 fl. oz./500 ml) chicken broth
  • Kosher salt and freshly ground pepper
  • 1/4 cup (3/4 oz./20 g) finely chopped fresh flat-leaf parsley

Directions:

Remove the ham from the refrigerator and let stand at room temperature for 1 hour.

Preheat an oven to 325°F (165°C).

Remove the ham from the packaging and place in a large roasting pan. Using a sharp knife, score the fat in a diamond pattern. Stud the intersections of the diamonds with a clove. Transfer to the oven and roast the ham for 2 hours.

While the ham is roasting, make the glaze: In a sauté pan over medium heat, melt the butter. Add the shallots and sauté until softened, about 3 minutes. Add the wine and cook until slightly reduced, about 2 minutes. Stir in the honey and the lemon zest and juice. Whisk in the flour and cook until absorbed. Whisking constantly, slowly pour in the broth. Continue cooking, stirring occasionally, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley.

Remove the ham from the oven and brush with some of the glaze. Continue roasting, brushing the ham with the glaze every 30 minutes, until the internal temperature of the meat registers 140°F (60°C), about 1 1/2 to 2 hours more. If the surface of the ham becomes too dark while cooking, tent the ham loosely with aluminum foil.

Transfer the ham to a carving board and let rest for about 15 minutes. Cut the ham into slices and arrange on a warmed platter, passing the remaining glaze alongside. Serves 12.

Scalloped Potatoes with Leeks

Prep Time: 20 minutes Cook Time: 75 minutes  Servings: 6 to 8

Ingredients:

  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 3 leeks, white and light green portions, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup (4 fl. oz./125 ml) whole milk
  • 1/2 cup (4 fl. oz./125 ml) heavy cream
  • 1 cup (8 fl. oz./250 ml) chicken or vegetable broth
  • 1/2 cup (4 oz./125 g) crème fraîche
  • Kosher salt and freshly ground pepper
  • 2 lb. (1 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
  • 2 Tbs. grated pecorino romano cheese
  • 1 Tbs. chopped fresh chives

Directions:

Preheat an oven to 350°F (180°C).

In a large sauté pan over medium heat, melt the butter. Add the leeks and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook 1 minute more. Add the milk, cream, broth and crème fraîche and stir to combine. Season with salt and pepper. Stir in the potatoes until they are evenly coated with the liquid. Bring the mixture to a simmer and cook until the liquid is slightly thickened, about 3 minutes. Pour the contents of the pan into a gratin dish or an 8-by-8-inch (20-by-20-cm) baking dish and sprinkle evenly with the cheese.

Transfer to the oven and bake until the potatoes are cooked through and the cheese on top is browned, about 1 hour. Remove from the oven and let stand for about 10 minutes. Sprinkle with the chives and serve hot. Serves 6 to 8.

 

Cranberry Curd Pie with Citrus Whipped Cream

Prep Time: 170 minutes Cook Time: 60 minutes  Servings: 8

Ingredients:

  • 1 rolled-out round basic pie dough

For the filling:

  • 4 1/2 cups (18 oz./560 g) fresh or frozen cranberries
  • 1 1/2 cups (12 oz./375 g) firmly packed light brown sugar
  • Juice of 1 lemon
  • Pinch of salt
  • 12 Tbs. (1 1/2 sticks) (6 oz./180 g) unsalted butter, at room temperature
  • 4 whole eggs plus 6 egg yolks
  • 1 tsp. vanilla extract

For the garnish (optional):

  • 2 lemons
  • 1 cup (8 fl. oz./250 ml) water
  • 1 cup (8 oz./250 g) granulated sugar

For the citrus whipped cream:

  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 3 Tbs. granulated sugar
  • Grated zest of 1 orange
  • 1/2 tsp. vanilla extract

Directions:

Preheat an oven to 350°F (180°C).

Fold the dough round in half and then in quarters and transfer to a 9-inch (23-cm) pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges and flute decoratively. Transfer to the freezer for 15 minutes.

Bake the chilled pie shell until lightly golden brown, about 15 minutes. Transfer to a wire rack and let cool while you prepare the filling. Leave the oven on.

To make the filling, in a saucepan over medium heat, combine the cranberries, brown sugar, lemon juice and salt. Cook until the berries start to burst and break down, about 10 minutes. Transfer to a blender or food processor and carefully puree until smooth, adding a few tablespoons of water if necessary to create a smooth puree.

Pour the cranberry mixture through a fine-mesh sieve into a clean saucepan. Stir in the butter, eggs, egg yolks and vanilla. Cook over medium-low heat, whisking constantly, until the mixture thickens, about 10 minutes. Pour the mixture into the piecrust and return to the oven. Cook until the filling is set, about 10 minutes. Transfer the pie a wire rack and let cool to room temperature, then chill for at least 2 hours or up to overnight.

While the pie is chilling, make the garnish, if using. Line a baking sheet with parchment paper. Using a vegetable peeler, remove the zest from one of the lemons in large, wide strips, leaving as much of the bitter white pith on the fruit as you can. Cut the zest into matchstick-size strips. Reserve the zested lemon for another use. Working with the second lemon, using a sharp knife or a mandoline, very thinly slice the lemon, discarding the seeds.

In a wide saucepan over medium-high heat, bring the water and granulated sugar to a simmer. Add the strips of zest to the pan and simmer, stirring occasionally, until the zest is softened, about 10 minutes. Use a skimmer to transfer the zest to the prepared baking sheet to drain.

Add the lemon slices to the saucepan with the sugar syrup. Simmer until the slices are tender and somewhat translucent, about 10 minutes. Using the skimmer, transfer the slices to the baking sheet in a single layer to drain. Let cool to room temperature. The zest and lemon slices can be stored, covered, in the refrigerator for up to 3 days.

When ready to serve the pie, in a large bowl, using a whisk or an electric mixer, whisk the cream until slightly thickened. Add the sugar, orange zest and vanilla and continue beating until soft peaks form.

To assemble the pie, spoon the whipped cream on top of the chilled pie. Garnish with the candied lemon zest and lemon slices and serve immediately. Serves 8.

Almond Pavlova with Strawberry-Rhubarb Compote

Prep Time: 45 minutes Cook Time: 85 minutes  Servings: 8

Ingredients:

For the meringue:

  • 4 egg whites
  • 1 cup (8 oz./250 g) sugar
  • 2 tsp. cornstarch
  • 2 tsp. white vinegar
  • 1/2 tsp. almond extract
  • Pinch of kosher salt
  • 3 Tbs. toasted slivered almonds

For the compote:

  • 1/2 lb. (250 g) rhubarb, trimmed and diced
  • 1/4 cup (2 oz./60 g) sugar
  • Pinch of kosher salt
  • 1/2 lb. (250 g) strawberries, hulled and quartered

For the crème anglaise:

  • 1/2 cup (4 fl. oz./125 ml) heavy cream
  • 1/2 cup (4 fl. oz./125 ml whole milk
  • 1/4 cup (2 oz./60 g) sugar
  • 1 vanilla bean, split lengthwise, seeds scraped out and reserved
  • Pinch of kosher salt
  • 2 egg yolks

Directions:

Preheat an oven to 275°F (135°F). Line a baking sheet with parchment paper.

To make the meringue, in the bowl of a mixer fitted with the whisk attachment, whip the egg whites on medium until soft peaks form. Slowly add in the sugar and cornstarch and continue to beat on high speed until the whites hold stiff, glossy peaks. Add the vinegar, almond extract and salt and whip to combine, about 30 seconds more.

Scoop the meringue onto the prepared baking sheet and shape into a round about 8 inches (20 cm) in diameter. Use the back of a spoon to create an indentation in the center of the meringue. Scatter the almonds around the edges of the round, covering a 1-inch (2.5-cm) border around the circumference of the meringue. Bake until the meringue is dry to the touch, about 1 1/4 hours. Transfer the parchment sheet with the meringue on it to a wire rack. When the meringue is cool to the touch, remove from the parchment and place directly on the rack.

To make the compote, in a saucepan over medium-high heat, combine the rhubarb, sugar, salt and 2 Tbs. water. Bring to vigorous simmer, then reduce the heat to low, cover and cook until the rhubarb is softened, about 5 minutes. If the rhubarb begins to stick to the pan, add up to 2 Tbs. more water. Add the strawberries and cook, uncovered, on medium-low until the strawberries have softened slightly, about 3 minutes. Remove the pan from the heat and let cool to room temperature.

To make the crème anglaise, in a small saucepan over medium heat, combine the cream, milk, sugar, vanilla bean seeds and pod, and salt. Bring to a simmer, whisking occasionally to dissolve the sugar. Once it comes to a simmer and the sugar is dissolved, remove from the heat and let steep for 5 minutes. Remove the vanilla bean pod from the custard and discard or save for another use.

In a bowl, whisk the egg yolks together. Whisking constantly, slowly add the warm cream mixture to the egg yolks in a slow, steady stream. Pour the egg yolk–cream mixture back into the saucepan and place over low heat. Warm, whisking constantly, until the mixture is thickened and lightly coats the back of a spoon, about 5 minutes. Do not allow it to boil. Strain the mixture through a fine-mesh sieve into a bowl set over a larger bowl half full of ice water. Cover with plastic wrap placed directly on the surface of the crème anglaise to prevent a skin from forming until ready to use. The crème anglaise can be refrigerated, covered, for up to 2 days.

To assemble the pavlova, place the meringue on a serving platter. Spoon the crème anglaise into the indentation in the meringue, spreading it evenly with the back of a spoon. Spoon the compote on top of the crème anglaise, spreading it evenly. Serve immediately. Serves 8.

How to Dye Easter Eggs

What You Need

  • Hard-boiled eggs
  • Paper towel or newspaper
  • Bowl or cup deep enough to completely submerge an egg
  • Tongs, egg dipper, or slotted spoon
  • ½ cup boiling water
  • 1 teaspoon white vinegar
  • Liquid food coloring (about 20 drops per color)

1. Start with cool hard-boiled eggs.

2. Protect your surface by covering with a sheet of newspaper or paper towel.

3. Fill container with the mixture of water, vinegar, and food coloring.

4. Place egg on spoon and dunk, turning occasionally so both sides get color. Keep in liquid for up to 5 minutes, leave in longer for a darker hue.

5. Carefully remove the egg and set aside to dry.

If you’re using a store-bought kit, simply follow the instructions on the package. Or if you’d prefer to use all-natural dyes, get the recipes for

6 Homemade Easter Egg Dye Recipes

How to Make Blue

Ingredients
1 pound frozen blueberries (about 3½ cups)
2 cups water
1 tablespoon lemon juice

Directions
1. On the stovetop, bring frozen blueberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the blueberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

How to Make Yellow

Ingredients
2 tablespoons turmeric
2 cups water
1 tablespoon vinegar

Directions
1. On the stovetop, bring turmeric and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

How to Make Orange

Ingredients
2 tablespoons paprika
2 cups water
1 tablespoon vinegar

Directions
1. On the stovetop, bring paprika and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

How to Make Pink

Ingredients
12 ounces frozen raspberries (about 3½ cups)
2 cups water
1 tablespoon lemon juice

Directions
1. On the stovetop, bring frozen raspberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the raspberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

How to Make Brown

Ingredients
¼ cup instant coffee granules
2 cups boiling water
1 tablespoon vinegar

Directions
1. In a cup or bowl, stir coffee granules and boiling water together.
2. Add 1 tablespoon vinegar.

How to Make Green

Directions
In a bowl or cup, mix one part blue liquid with one part yellow liquid.

How to Make Blue

Ingredients
1 pound frozen blueberries (about 3½ cups)
2 cups water
1 tablespoon lemon juice

Directions
1. On the stovetop, bring frozen blueberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the blueberries with a strainer.
3. Stir in 1 tablespoon lemon juice

How to Make Yellow

Ingredients
2 tablespoons turmeric
2 cups water
1 tablespoon vinegar

Directions
1. On the stovetop, bring turmeric and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

How to Make Orange

Ingredients
2 tablespoons paprika
2 cups water
1 tablespoon vinegar

Directions
1. On the stovetop, bring paprika and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

How to Make Pink

Ingredients
12 ounces frozen raspberries (about 3½ cups)
2 cups water
1 tablespoon lemon juice

Directions
1. On the stovetop, bring frozen raspberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the raspberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

How to Make Brown

Ingredients
¼ cup instant coffee granules
2 cups boiling water
1 tablespoon vinegar

Directions
1. In a cup or bowl, stir coffee granules and boiling water together.
2. Add 1 tablespoon vinegar.

How to Make Green

Directions
In a bowl or cup, mix one part blue liquid with one part yellow liquid.

 

 

 

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