Easter Part One and Two..Plus Lets Play Culinary Catch up..(not Ketchup)

For the Pork Shoulder...slow cook it for three hours (after searing all sides) with two packages of frozen black cherries, 2 cups of Sherry, 1 cup honey, 1/3 cup of red wine vinegar, 1 fresh lemon squeezed, 1 tbs of fresh ginger, 1 tsp of cayenne pepper. After cooked..use the remaining juice for Au Jus to dip the pork in. MMMMMMMM tasty.

Easter Sunday Morning Brioche (from Baking with Julia)

THE SPONGE
1/3 cup warm whole milk (100- 110 degrees F)
2 1/4 teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour

THE DOUGH
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten, room temp
1 1/2 cups unbleached all-purpose flour (approx)
6 ounces unsalted butter, room temperature
Directions
1Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.
2Mix the ingredients together with a rubber spatula, mixing just until everything is blended.
3Sprinkle over the remaining cup of flour to cover the sponge.
4Set the sponge aside to rest uncovered for 30-40 minutes.
5After this resting time, the flour coating will crack, your indication that everything is moving along properly.
6Add the sugar, salt, eggs, and 1 cup of the flour to the sponge.
7Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
8Still mixing, sprinkle in 1/2 cup more flour.
9When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
10During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
11In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.
12You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.
13When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.
14With the mixer on medium-low speed, add the butter a few tablespoons at a time.
15This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.
16When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
17Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
18When you're finished, the dough should feel somewhat cool.
19It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.
20FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
21SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.
22Work your way around the circumference of the dough, lifting and releasing.
23Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
24AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.
25STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in the freezer.
26The dough can remain frozen for up to a month.
27Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
28TO BAKE IN LOAVES: Divide the dough into thirds.
29Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.
30Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.
31Do the same with the other two pieces of brioche dough.
32Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
33Preheat the oven to 375°F.
34Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).
35Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
36Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
37Cool to room temperature on a rack.
38NOTE: You could also use this dough to make the very finest sticky-buns you've ever eaten in your entire life, or you can press it out in a deep dish pizza pan, cover it with cream cheese mixed with powdered sugar, the put fruit slices or berries over it for a very upscale"fruit pizza".

Sweet Yeast Rolls (by Maman and Gourmand)
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal

DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place2 in. apart on prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Brush top with melted butter.

Easter: (With Grandma) Part II