In Season April 2012

Warm and creative ways to celebrate the month's holidays.

Alanna Weissman

April Awakening: Get in the spring of things with these recipes and crafts.

This Little Piggy
Celebrate Pigs-in-a-Blanket Day on April 24 with an easy dish from For a vegetarian version, substitute frankfurters with tofu dogs.
Ingredients: •8 frankfurters •8 slices American cheese (optional) •1 10-oz. package refrigerated biscuit dough
Directions: Preheat oven to 350°F. Wrap cheese around each frankfurter, if desired, then the biscuit around that. Place on cookie sheet with the overlap of biscuit faced down, so you don’t have to use toothpicks. Bake in preheated oven until golden brown, about 10-15 minutes.

Hippity Hop
April is National Frog Month. Honor the friendly amphibians by making this neat frog visor from
Materials: •Green plastic visor •Tracing paper •Pencil •Scissors •Craft foam in green, white, black and red •Glue •Fabric paint in black and green
Directions: Trace and cut 2 large frog eye shapes out of green craft foam. Put a little glue along the straight edge of each cutout and glue the foam to the top edge of the green visor. Cut 2 circles out of the white craft foam and 2 smaller circles out of the black craft foam. Glue each white circle to each green frog eye shape. Glue the black circles onto the white circles. Make nostrils on the visor with the black fabric paint. Outline the green of each eye with green fabric paint. Make a tongue shape out of the red craft foam. Glue the tongue along the curved edge of the visor. Wear it well under sunny spring days.

Spa Day
Did you know it’s Stress Awareness Month? Curb your anxiety with this soothing cucumber face mask from
Materials: •½ cucumber •1 tsp. mint •1 Tbs. lemon juice •1 egg white
Directions: Using a blender, mix all ingredients together. The skin should be left on the cucumber since it contains the most vitamins. Refrigerate blended ingredients for 10 minutes. Apply the mixture to your face. Keep the concoction on for 15 minutes before rinsing. Use warm water first, followed by cool water.

Just Ducky
Enjoy Easter on April 8 with a duck-inspired ice cream treat from
Ingredients: •Vanilla ice cream or lemon sorbet •Chocolate chips or raisins •Orange gumdrop, flattened •Fruit leather or dried apricots
Directions: Spread out a paper cupcake liner and set it on a small plate or in a bowl. For the duck’s body, place a large scoop of vanilla ice cream or lemon sorbet on top of the liner. Create a neck by topping the body with a spoonful of ice cream, using the back of the spoon to flatten it slightly. Place a small scoop of ice cream on the neck for the head. Press on chocolate chips or raisins for eyes. For a beak, flatten an orange gumdrop and cut it into two pieces. Or you can simply insert a shelled peanut into the ice cream. Finally, make webbed feet with pieces of fruit leather or dried apricots.

Mazel Tov
Passover begins on April 6. Honor the holiday with this traditional recipe for haroset, a seder plate staple. To make a Hillel sandwich, layer haroset between two pieces of matzah.
Ingredients: •6 apples, peeled, cored and chopped •1 c. finely chopped walnuts •½ tsp. ground cinnamon •1 tsp. white sugar •3½ tsp. honey • 1/3 c. sweet red wine
Directions: Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar before sprinkling over the apples. Stir in the honey and sweet wine. Serve immediately or refrigerate until serving. 

This column appeared in the April 2012 issue.