Music Video: I Am the Bread of Life
By John Michael Talbot
Thanks for sharing your video.
Sunday – March 31, 2013
On Easter Sunday, Christians celebrate Jesus Christ’s Resurrection.
Coconut Flan is an Easter dessert that can be made ahead, is easy and delicious. This particular recipe has rum in it. So if you like a little booze in your dessert, you’ll appreciate this one.
Recipe on Epicurious
Adapted by Carmen Ortiz of Baking is my Zen
Yield: Makes 12 servings
Active Time: 30 min
Total Time: 2 hours
1 cup sugar
1/4 cup water
3 1/2 cups whole milk, divided
1 (14-ounce) can sweetened condensed milk
3 large eggs
1/4 cup sweetened flaked coconut (I do not add it to milk mixture.)
3 tablespoons dark rum
Topping: Coconut Flakes (I add it on top of flan instead of in the milk mixture)
Equipment: 12 (4-ounce) ramekins
Preheat oven to 350° Fahrenheit with rack in middle.
- PREPARE CARAMEL: Add sugar and water in a small heavy saucepan cook over medium heat. Stir until sugar has dissolved.
- Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
- Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.
- PREPARE FLAN: Combine 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute.
- Stir in remaining 1 1/2 cups milk.
- Pour mixture into the ramekins.
- BAKE FLAN in a water bath. Bake until just set but still wobbly in center, 1 to 1 1/4 hours.
- REMOVE ramekins from water bath.
- COOL slightly on a rack, about 15 minutes (flan will continue to set as it cools).
- BEFORE SERVING, run a thin knife around each flan, then invert onto plates.
Note: Flan can be made 2 days ahead. Chill in ramekins, uncovered, until cool, then covered.
~ ~ ~ ~ ~ ~
Stopped by Goffle Road Poultry Farm in Wyckoff. Purchased a chicken and took a few photos. Stacy allowed me to take photos and helped me with my chicken purchase. She was very friendly and educated me of all the animals as we walked by their cages. Namely, I took a tour of the place. It was fun.
549 Goffle Rd
Wyckoff, NJ 07481
Phone: (201) 444-3238
Fax: (201) 444-6676
Hours: Monday thru Saturday 9:00 am–6:00 pm
“Free Range Poultry Farming has been a Family Owned and Operated business by the Silvestri family for 3 generations now. Joseph and Rose Silvestri, came over from Italy in 1920 and started Belmont Poultry in Paterson, N.J in 1930. Joseph and Rose’s son, Dominic, started Goffle Road Poultry Farm of Wyckoff, N.J. in 1948. To this day Goffle Road Poultry Farm is operated as a family owned business by the current owner, and grandson, Joseph Silvestri. As in many family owned businesses, Joseph receives valuable support from his sisters and brother-in-laws during the busy holiday periods.
In addition to the Live Poultry, Specialty Game Meats and Eggs, the Goffle Road Poultry Farm also offers education Material to schools and students on the incubation of poultry. Pamphlets are offered free for the asking. Fertile eggs and incubations equipment is available for a fee.”
Photo: bottom right: MaryAnne, Stacy and Jennifer.
Goffle Road Poultry Farm Products
BREAST – WHOLE OR SPLIT
BONELESS & SKINLESS BREAST
LEGS – WHOLE OR SPLIT
DRUMSTICKS OR THIGHS
WINGS – WHOLE OR CUTUP
DRUMETTE OR WINGETTE
CHICKEN SAUSAGE – REGULAR, SWEET OR HOT
CHICKEN CHOPPED MEAT/TURKEY CHOPPED MEAT
CHICKEN THIGH CUTLET/BREAST CUTLETS
I look forward to a return visit to Goffle Road Poultry Farm.
~ Have a Blessed Easter Sunday ~
Photo credit: Scott Dungan
Thank You Scott for sharing your photo.
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.