Try these classic Easter foods
March 24, 2015
Easter will be celebrated on April 5 this year, and many will attentd church service and hold special brunches and dinners. Foods eaten on Easter vary across different regions in the world. Paskha, a rich, sweetened cheese, is eaten by many families in Russia. Stuffed grape leaves are popular in Greece. Pulla, braided bread flavored with cardamom, is a common Finnish Easter treat. Though there are many variations on the traditional Easter dinner, below are some Easter favorites from the United States.
Since Easter commemorates the resurrection of Christ, many Easter dishes include eggs, which have symbolized rebirth since pagan times. To add a splash of color, hard-boiled egg whites can be steeped in water mixed with food coloring to make pastel-colored deviled eggs.
Often a symbol for Jesus, many people serve lamb on Easter. The classic seasoning for a roasted lamb is garlic and rosemary, but many reinvent the dish by using lavender, mint or honey. It is usually served alongside potatoes and fresh vegetables.
Potato salads are a fresh side dish or appetizer for Easter meals. Chopped hard-boiled eggs are tossed in a dressing that traditionally calls for mustard, mayonnaise and sour cream.
Hot Cross Buns
Hot cross buns are sweet buns filled with raisins and spiced with cinnamon. The buns are glazed with syrup and marked with the sign of a cross in white frosting. According to legend, two people who share a hot cross bun will enjoy a strong friendship.
Recipe for Easy Hot Cross Buns
2 1/2 tsp. active dry yeast
3 1/2 cup all-purpose flour
2 1/2 tbsp. of sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. cardamom
3/4 cup raisins
3/4 cup warm milk
2 eggs, beaten
4 tbsp. butter, softened
Store-bought white frosting
Cook Time: 2 hours
Makes: 16 buns
1. Pour the yeast, flour, sugar, salt, spices and raisins into a bowl and mix. Make a well in the center and pour in the warm milk, beaten eggs and softened butter. Mix until a dough forms.
2. Knead the dough until it becomes smooth and springy. Transfer the dough to a lightly greased bowl and cover the bowl with a damp towel. Leave the bowl in a warm place for about one hour, or until the dough has doubled
3. Roll the dough into a log shape and divide into 16 equal portions. Place each piece on a baking sheet. Cover the buns with a damp towel and leave in a warm place for another 20 minutes.
4. Bake the buns for 12 to 15 minutes at 400 degrees. After the buns are baked and cooled, pipe a cross shape onto the tops of the buns with white frosting.
A version of this article appeared in the Tuesday, Mar. 24th print edition.
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