The first recorded use of the term “hot cross bun” appears in 1733. A sweet yeast bun made with raisins or currants, the cross on top was originally made with knife cuts in the dough. Over time, icing was piped over the cuts.

The cross symbolizes the crucifixion, and the buns are traditionally eaten on Good Friday. Actually, they are believed to predate Christianity: Similar buns were eaten by Saxons in to honor Eostre, the goddess of spring.

In their ancient pagan culture, the cross is believed to have symbolized the four quarters of the moon. Eostre is probably the origin of “Easter.” Many pagan holidays were ported into Christianity in its early days, to encourage pagans to convert to the new faith.

You don’t have to wait for Good Friday to enjoy hot cross buns. They’re too delicious to save for one day of the year. While Good Friday—this year, April 3rd—is National Hot Cross Bun Day, we’re giving you the heads up.

If you don’t celebrate Easter, go back to the roots of this recipe and celebrate spring!

This recipe, from the California Raisin Marketing Board, adds a twist to the traditional recipe: The icing is flavored with lemon, adding a tart counterpoint to the straight sweetness.

Ingredients For 18 Buns

 
For The Icing

Preparation

1. SCALD the milk, stir in the butter and cool the mixture to lukewarm. Dissolve the yeast in warm water.

2. SIFT together the flour, sugar, salt and cinnamon in a large bowl. Stir in the raisins until well coated. Stir in the eggs and the cooled milk and yeast; blend well.

3. TURN the dough out onto a lightly floured board and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning to grease the top. Cover and let the dough rise in a warm place until it has doubled in bulk, about 1-1/2 hours.

4. PUNCH down the dough, pinch off pieces and form smooth, round balls about 1-1/2 inches in diameter. Place the balls of dough on a greased baking sheet about 2-inches apart. Brush each bun with the diluted egg yolk. Cut a 1/2-inch deep cross in the center of each bun with a greased scissors. Let the buns rise in a warm place until doubled in bulk, about 30 minutes. While the buns are rising, preheat the oven to 400°F.

5. BAKE for 8 to 10 minutes or until the buns look lightly browned. Cool on wire racks, about 5 minutes.

6. MAKE the icing: Combine the ingredients and beat until smooth. Pipe the icing to make a cross on each bun.

As a child, we yearned for a three-foot-tall chocolate Easter rabbit. As a teen, we couldn’t get enough buttercream-filled chocolate Easter eggs.

These days, as a far-more experienced chocolate eater, we want Easter candy with a gourmet touch.

Recchiuti Confections is happy to oblige with this year’s Easter chocolate truffle design, Hopster Bunnies. Eight pieces, four different hipster bunny designs, decorate the dark chocolate shells filled with burnt caramel.

Get yours at Recchiuti.com.

More options include:

Use code HOP at checkout.
 
  

National Black Forest Cake Day is March 28th, but we’re far from cherry season in the U.S.

While you may still be able to find some fresh cherries, shipped from some far-away orchard overseas, consider this modern approach to Black Forest Cake by one of our favorite bloggers, Vicky of Stasty.com.

It includes a garnish of cherries dipped in white chocolate and coated with popping candy. Call it modern Black Forest Cake.

If you’re up for making it, here’s the recipe.

Otherwise, head for our classic Black Forest Cake recipe. If it’s for an audience of adults only, use lots of Kirschwasser (clear cherry brandy—you can substitute regular brandy).

The Black Forest region of southern Germany is known for its sour Morello cherries and for the Kirschwassermade from them. Hence, the inspiration for this old-fashioned classic:

Yummy chocolate cake with cherries and whipped cream.

If you’ve been thinking about a juicy Easter ham gracing your table next week, there’s still time to order the best.

In our opinion, that’s a Kurobuta (koo-row-BOO-tuh) ham from Snake River Farms. We’ve order at least one each year, and we never cease to be very, very happy.

Kurobuta ham has been called the world’s best ham. Made from pure-bred Berkshire pork, it’s also known as the Kobe beef of ham, because of the fine intramuscular marbling that makes the meat melt-in-your-mouth tender.

How good is this ham? Succulent beyond expectation with a perfect smoke and impeccable seasoning, subtle notes of clove and other spices caressing one’s tongue.

And the most celestial aroma! We were truly sad when the last bite was gone.

Our butcher, one of New York’s finest, already carried the Wagyu beef (an American-bred Kobe style) from Snake River Farms, but not the Kurobuta ham. After we shared some of our Kurobuta with him, he became an instant fan and a wholesale client.

All you have to do is head to SnakeRiverFarms.com or phone 877.496.4220.

And if you’re already set for Easter, Mother’s Day and Father’s Day are coming up soon! For lovers of fine food, a Kurobuta is a memorable gift.

A final comment: Kurobuta ham isn’t a luxury: It’s a necessity!
 
 
HAM FACTS & FUN

There are good things about decaf, and less good. First, the good: In addition to avoiding jitters and helping you get to sleep, decaf in general is better for your health*. Here’s some reporting from Diana Villa at Care2.com. It’s not a comprehensive discussion, but we offer it as a starting point to those who wonder if decaf might be better for them.

Decaf coffee is good for your liver.

In a study of more than 28,000 participants over 10 years, one study found that people who drink at least three cups of coffee a day had lower levels of four liver enzymes often linked to damage and inflammation.
 
Decaf coffee reduces diabetes risk.

At least one in 10 Americans opt for decaf. Photo courtesy Filicori Zecchini.

In a study of 47,911 men by the Harvard School of Public Health, researchers found that those who consumed six or more cups of coffee a day—regular or decaf—had an 18% lower risk of developing prostate cancer, and were 60% less likely to die of it. The results suggest that it’s the coffee antioxidants, not the caffeine, that offer the protection.
 
*This article is not a medical advisory; people with certain conditions or the potential to develop them should restrict caffeine. Discuss your caffeine intake with your healthcare provider.

Now for the caveats:

Decaf doesn’t mean caffeine-free.

According to FDA regulations, coffee must have 97% of the original caffeine removed in order to be labeled as decaffeinated. If you drink five to ten cups of decaf a day, you can still be consuming the caffeine equivalent of a cup or two of regular coffee.
 
The amount of caffeine in decaf coffee varies significantly.

While a cup of regular coffee usually contains about 100 mg of caffeine, a 2007 Consumer Reports test of 36 popular brands found some cups of decaf that had more than 20 mg of caffeine. In this study, a cup of decaf from Dunkin’ Donuts had 32 mg of caffeine!
 
Decaf might raise your cholesterol.

According to the American Heart Association, decaffeinated coffee may raise your LDL [bad] cholesterol. Researchers tracked three groups of participants: those who drank three cups of regular coffee a day, those who drank three cups of decaf, and those who drank no coffee. Three months later, the decaf group alone experienced an 8% spike in apolipoprotein B, a component of LDL cholesterol.

There are different ways to decaffeinate coffee; some use chemical agents. Look for a Swiss Water Process or a brand that uses the CO2 method to decaffeinate. These two are also the only certified-organic methods to decaffeinate.

And now, it’s time for our first cup of coffee of the day. We’re going for an espresso, caffeinated.