It would be interesting if people would share some of the recipes that have become a tradition in their families at Easter time (and possibly other holidays, too)!
It would be interesting if people would share some of the recipes that have become a tradition in their families at Easter time (and possibly other holidays, too)!
Although I am Irish, I grew up with a Ukranian Uncle and with a Polish husband. One thing that was tradional with both was Easter Breakfast. Other things might change, but we always had hard-boiled eggs, Kelbasi(Polish Sausage) and Hot Cross Buns or Babka (A egg bread with candied fruit and icing}
In my country, Hungary, we have a tradition at Easter, eating home cooked smoked ham. This ham - in most cases - are whole leg of pork, that is approx. 4-7 kg before cooking. The ham is bought some days, or weeks before Easter and is kept in a dry, cool, windy place. Before cooking it is put overnight to cold water (to loose a part of the salt). In most cases it is cooked in a large pot in water in gross on Thursday or Friday. It is than left some hours in the water, until it get cold.
The ham is served in the night of Saturday, usually, when the family arreves from the church. There are served also boiled hard eggs, salads, radish, horse-radish,fresh, young onion etc. In my family (and also in many others) we eat with "kalács". I do not know any precise English word (if there is any) for this sort of "bread" or cake. This is sweet and contains milk.
The home cooked ham has a very particular savour, that you can not find if you buy ham in any shop.
I was born in Estonia and am Canadian now, The following recipe was always made at our houme for Easter.Sinfully Delishious Paska Pashka is a molded sweet cheese which is sort of like cheesecake without the cake. It comes in as many variations as there are cooks. Purists make their own cheese, which I have never bothered to do. You can add your own flavorings to my basic pashka recipe if you like. Make the Mold - The traditional mold is a pyramid. Most of us improvise molds. Get a large, clean plastic or waxed cardboard container used for dairy products. Punch holes in the bottom for drainage. Line the mold with damp cheesecloth. Make sure your container is bigger than the recipe below or make several containers. Make the Basic Cheese - In your food processor or blender combine: 1 pint creamed cottage cheese at room temperature 4 hard-boiled egg yolks (blend 3 yolks then add a 4th to taste) 3/4 cup sugar or to taste (start with 1/2 cup and taste after cheese is very smooth) 1/2 stick softened butter 1/2 teaspoon vanilla After thorougly blending, any (or all) of the following flavorings may be added. They are optional.1 teaspoon orange peel 1/2 cup currants (this is a favourite) 1/2 cup sultana raisins 1/4 cup ground nutmeats Spoon the cheese into the prepared mold, set the mold onto a plate of some sort that will catch drippings and refrigerate for at least 48 hours. Discard any liquid that drains out of the mold. Unmold to serve and surround by jellybeans or any other festive decorations. The traditional accompaniment to pashka is kulich, a sweet saffron bread. Perhaps a good pound cake would make a good alternative.
Posting Permissions
Reply With Quote