Italy\u2019s traditional seasonal bread is La Colomba di Pasqua<\/em> (\u201cThe Easter Dove\u201d), and it is essentially Lombardy\u2019s Eastertime answer to Milan\u2019s Christmastime panettone. These deliciously sweet, cakey breads, in some ways Italy\u2019s gift to coffeecake but so much better, are fundamentally the same except for two significant distinctions: the colomba is baked in the shape of the iconic dove that symbolizes both the resurrection and peace, and the recipes diverge with the colomba\u2019s dense topping of almonds and crunchy pearl sugar glaze. Traditionally, a colomba lacks raisins, favoring only candied orange or citron peel, but as with panettone, fanciful flavors (including some with raisins) proliferate. And also as with panettone, charming but somewhat specious tales of its origin abound. (If you haven\u2019t already, please read my passionate paean to panettone<\/a> for more information and folklore about this extraordinary contribution to the culinary arts.)<\/p>\n The first photo shows a colomba in all its avian splendor. Frankly, I think it\u2019s a leap of faith to discern a dove in there, but if you can detect one, you may have just performed your own miracle.<\/p>\n Hard pressed to see the dove? Fret not, for the second photo has the cake turned upside down so the columbine form is somewhat more evident.<\/p>\n The third photo depicts a version that features bits of chocolate and dried peaches within and crunchy crushed amaretto cookies atop.<\/p>\n Just wondering: There\u2019s no debate that American kids bite the ears off their chocolate Easter bunnies first. Do you suppose that Italian children start with the head, tail, or wings of the colomba?<\/p>\n On to Passover. Previously on ethnojunkie.com, I did a springtime post that included a story about someone who dared me to come up with an ethnic fusion Passover menu. I wrote: <\/p>\n \u201cWell, far be it from me to dodge a culinary challenge! So although obviously inauthentic, but certainly fun and yummy, here\u2019s to a Saz\u00f3n Pesach!<\/p>\n Picante Gefilte Pescado And, of course, the ever popular Manischewitz Sangria!\u201d<\/p><\/blockquote>\n It was all in good fun, of course, but it got me thinking about actually creating a Jewish-Mexican fusion recipe. It isn\u2019t strictly Kosher for Passover, of course, but I thought the concept was worth a try. So here is my latest crack at cross cultural cooking: Masa Brei!<\/p>\n Now you might know that Matzo Brei (literally \u201cfried matzo\u201d) is a truly tasty dish consisting of matzos broken into pieces that are soaked briefly in warm milk (some folks use water), drained, soaked in beaten eggs until soft, then fried in copious quantities of butter. Typically served with sour cream and applesauce, it\u2019s heimische cooking at its finest, Jewish soul food, and it\u2019s easy to do.<\/p>\n So I thought it might be worth a try to swap out the matzos for tostadas, the milk for horchata, the sour cream for crema, and the applesauce for homemade pineapple-jalape\u00f1o salsa. A sprinkle of taj\u00edn<\/em>, a scatter of chopped cilantro \u2013 and it actually worked! Here\u2019s the finished product:<\/p>\n And no matter which one you’re celebrating (or perhaps all of them like me) \u2013 Happy Holidays! Daylight Saving Time, my second favorite holiday after Christmas and the undisputed harbinger of Spring (as long as you don\u2019t look out your window) has been with us for a few weeks, bringing with it this year\u2019s concomitant double shot of holiday cheer \u2013 Easter and Passover. Read my story of taking on a dare and inventing a fusion Mexican-Passover dish that I call Masa Brei (!) in \u201cThe Equal Opportunity Celebrant \u2013 Part 4\u201d. Continue reading ![\"\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2018\/03\/IMG_9392-flipped-then-sharpened-and-resized.jpg\")
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<\/a>(Click any photo to see it in high resolution.)<\/em> <\/p>\n
\nMasa Ball Posole
\nBrisket Mole
\nPoblano Potato Kugel
\nMaple Chipotle Carrot Tzimmes
\nGuacamole spiked with Horseradish
\nCharoset with Pepitas and Tamarindo<\/p>\n![\"\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2018\/03\/IMG_9656-edited-1080.jpg\")
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