This Week at Casa Dante

www.casadante.com       See us on    FACEBOOK or Casa Dante Facebook Happy Passover to friends and family who celebrate. Please remember that we adjust our menus during this time to help adherence to this celebration. Ask you server, please! Happy  Easter  to all . This is a great time to be with family and friends.  If you haven't made plans for this Sunday please call in now or see us at Open Table .  See the Menu at www.casadante.com/events.Great Reservations recommended. Walks in may be accommodated, with time, but it's so much easier to know you're coming. Please see this weekends other features below. Thanks for your Patronage and see you at  Casa Dante!                                                                                                                  Dom & Toni Marino Proprietors Check out our new  FACEBOOK  page, photos, discussions and other fun stuff See our live entertainment options at www.casadante.com/entertainmnet,  recipes, and other departments below. If you want past newsletters, recipes or other items go to  Casa Dante Newsletter to retrieve.        Reserve a spot on Open Table or call direct. Casa Dante 3.5/4 stars Star Ledger 2010, Wine Spectator Award 2009, 2010 & 2011 Check out the specials and discounts below and join our  FACEBOOKfan page. www.casadante.com/entertainment or other events at www.casadante.com/events Rooms for small or large parties up to 140. Valet parking. Entertainment this weekend!   Friday April 6, 2012     Happy Hour in our lounge at 5:30 with Danny Bacher      Saturday April 7, 2012    Come for some great old and new sounds! See the full entertainment schedule at www.casadante.com/entertainment

Recipe for you Easter Bread Ingredients: 355 grammes (3 cups, 12 oz) plain (all purpose) flour 1 packet (about 8 grammes, 0.25 oz) dried yeast 60 grammes (one quarter cup, 2 oz) white sugar 1 teaspoon salt 6 fluid oz (two thirds of a cup) tepid (not hot) milk 2 tablespoons butter, softened at room temperature 2 medium sized eggs 75 grammes (one half cup, 2.5 oz) chopped mixed crystallised (candied) fruit 30 grammes (one quarter cup, 1 oz) sliced or chopped (slivered) almonds Half teaspoon aniseed (anise seed) 6 eggs for decoration, either dyed or plain Small amount olive oil. preparation  :  Use a large mixing bowl to combine  1 cup flour, sugar, yeast and salt.  Add the milk and butter.  Beat either manually for five minutes or for two minutes with an electric  hand blender set at medium.  Add the two eggs and another 60 grammes (half cup, 2 oz) flour. Beat well by hand or with an electric whisk for two minutes on a high setting. Stir in the fruit, nuts and aniseed.  Mix in well. Add enough of the remaining flour to make a soft dough. Turn this dough onto a floured work surface and knead it until it becomes smooth.  This will take anywhere between five and ten minutes. Lightly grease the mixing bowl and return the dough to it, turning it once to make sure the top is greased. Cover with a cloth and leave in a warm place until it's doubled in size.  This should take about an hour. Remove the dough from the bowl again, place on a floured surface and knead it lightly for a minute or so to take the air out of it. Cut the dough into three equal pieces.  Roll each one until you have a rope measuring about 16".  Loosely 'plait ('braid' the three pieces together. As an alternative,cut the dough into two pieces which will make a longer loaf of about 24".  Twist them together loosely. Either leave your loaf as one long piece, or twist it into a ring and 'pinch' the two ends together so they stick.  Place it on a greased baking tray. Now, take your six eggs (dyed or undyed).  At intervals, gently make a space in between the dough 'ropes' and place an egg in it. Cover the loaf and leave to rise again for about half an hour.  It should again double in size. You can glaze the loaf by brushing it with a beaten egg at this stage if you want to give it a shiny look. Bake at 180º Centigrade, 350º Fahrenheit, gas mark 4, for thirty minutes or until golden brown. Take off the baking tray and cool on a wire rack. Happenings at Casa Dante See the special menus for next week. Passover items, as well as a twist to our regular dishes ( such as Panko crusted Veal or Chicken dishes, Matso in our bread baskets, by request ) to adhere to the holiday week celebration. We will announce a pre-summer Wine event here at Casa Dante. Check these pages for announcement.  call us at 210-795-2750 or see us at Open Table  ·  FACEBOOK Remember that we deliver larger office orders on weekdays throughout Jersey City and closer vicinities. Call 201-795-2750 for details!  Casa Dante's can be found over the internet on many sites such as ·   Zagat, Urban Spoon, Yelp, Open Table,Citysearch