Easter time always brings something special into our daily routines. While shopping malls and store windows are getting decorated with cute toy chicks and bunnies, the weather is getting more friendly, and we are getting more caring and sympathetic. Just keep an eye on yourself these days.

This is when any miracle can happen.

Out of the blue, you may decide to spring-clean your house and backyard, or at least your workplace. You may suddenly place a vase with flowers somewhere in the living room. You may even put a toy Easter bunny beside your office laptop. And even if your colleague takes the risk of doing it for you, you won’t mind, will you?

What’s more, about ten days before the major celebration, you and your sweetheart begin to plan every detail of the Easter holidays: from family visits and presents to festive dishes.  

This year, we are observing Easter Day on April 21st. So, it’s the right time to schedule your trip to Granny or Auntie. Or, if you are going to welcome guests at your place, you can already start caring about the invitations and menu.
To inspire yourself for cooking, check some scrumptious Easter recipes below. Enjoy the variety of Easter dinner ideas and the smooth process of bringing them into life to treat your dearest and nearest to delicious family meal.

Try More New Flavors for Easter Deviled Eggs

In the Easter culinary tradition, eggs have a symbolic meaning. Many ancient cultures associated the egg with new life and rebirth. Christianity related this symbol to Jesus’ resurrection, celebrated on Easter. Also, in Christian culture, the egg is considered a symbol of the empty tomb – the tomb that Jesus Christ left as He resurrected.

More than two thousand years ago, the early Christian community of Mesopotamia was the first to stain eggs red in memory of Jesus’ blood, spilled in His crucifixion. So probably, that is where the tradition to dye boiled eggs and serve them on Easter originated from and became the gesture of memory of Jesus’ sacrifice.

If this year you consider including dyed or non-dyed deviled eggs into your festive menu, let’s go beyond mashing yolks with mayo, Dijon mustard, salt and pepper or paprika. Experiment with adding more tastes to the traditional filling:

Catch a prep tip: if you want to hard boil eggs in advance, you’ll be pleased to know that they can keep for up to seven days in the fridge. Just do not freeze boiled eggs, so their smooth and creamy consistency will not be ruined.

To even more piquancy to the Easter dinner, serve deviled eggs along with this cheese, salami, and olive ring.

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Ingredients:

  • 10 oz. Cheddar cheese, cut into 1/4-inch thin slices
  • 8 oz. cream cheese, cooled, halved lengthwise, with each half cut into 1/4-inch thin slices
  • 5-6 oz. salami, sliced
  • 1/3 c. black olives
  • 1/3 c. green olives
  • 1/4 c. olive oil
  • 1/4 c. balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tbsp. fresh basil, minced
  • 1 tbsp. fresh parsley, minced
  • French baguette for serving.

Directions:

1. On a large serving plate, arrange the sliced cheeses and salami upright in a ring, alternating the slices of Cheddar, cream cheese, and salami.
2. Put the black and green olives in the center of the ring.
3. In a small bowl, whisk together oil, vinegar, minced garlic and herbs until blended. Drizzle over the cheeses, salami, and olives.
4. Refrigerate the appetizer covered for 6-8 hours or overnight. Serve with the sliced baguette.

Choose the Best Food Pairing for Easter Lamb (If You Can)

The choice may be really hard. But you will surely make the right one. After all, you have about ten more holidays ahead to try the other options.

Roasted and grilled lamb pairs harmoniously with very different side dishes. If you have enough time, you can cook two or three of them, so your guests will enjoy the variety of accompaniments for the main meat entry.

But even only one of the following recipes will be sumptuous enough to impress all of your dear foodies.

To prevent hesitation, close your eyes and pick a number from 1 to 3.  The number corresponds to the position of a side dish in the list below. Got it? Now open your eyes and find the treat you’ll cook for the coming Easter Sunday.

Roasted Brussels sprouts with your favorite goat cheese

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Let the oven get heated up to 400-425°F. Meanwhile, toss the halved and trimmed Brussels sprouts (3 lb.), 8 minced garlic cloves, olive oil, salt and pepper.

Then, spread in a greased pan and roast for 20-30 min., until the Brussels sprouts get tender. Stir occasionally. Transfer the cooked Brussels sprouts to a large bowl, sprinkle with crumbled goat cheese (5-6 oz.), and serve with the meat.

easter19 3Herbed rice with Cotija and fresh or sun-dried tomatoes

Cook 1.5-2 cups of long-grain white or brown rice according to the package directions. After the rice is ready, transfer it to a large bowl and let cool for 8-10 min.
Then, stir in halved fresh cherry tomatoes or sliced sun-dried tomatoes, crumbled Cotija cheese (about 8 oz.), and 3/4 cups of olive oil. Allow all the flavors to meld for 10-15 min. and serve.

Lemon couscous with broccoli florets

Start with cooking fresh broccoli (4 cups of florets) in olive oil over medium-high heat. When the broccoli florets get crisp-tender, add 1 cup of uncooked couscous and 2 minced garlic cloves. Then, stir in 1 cup of chicken broth, 1 tsp. of lemon juice, 1 tsp. of lemon zest, as well as dried basil, salt, and pepper to taste. Bring to a boil and remove from heat immediately.

Let the dish cool covered, for 5-10 min., until the couscous absorbs the broth completely. Fluff with a fork and sprinkle with 1 tbsp. of almonds.

If you are sure about the side dish, here are a few ideas for flavoring the meat. By the way, roasted or grilled lamb is also one of the original Easter dishes. The tradition associated lamb with Jesus Christ Himself, His goodness, innocence, and dedication to people’s wellbeing.

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Whatever cooking technique you prefer, try pairing the lamb with:

Eat Traditional Hot-Cross Buns in a More Delicious Way

What do you prefer to serve hot-cross buns with? Honey? Granny’s fruit or berry preserve? Or with butter, traditionally?

Original hot-cross buns are sweet spiced and made with raisins or currants. Although it isn’t clear when exactly the very first hot-cross buns were baked and spread across Europe – in the 12th or the 14th century –, the legend traces them back to medieval Anglican monks. On Good Friday, monks distributed buns to the local poor for free.

Interestingly, in the 16th -17th centuries, the sale of hot-cross buns was officially allowed only on Good Friday and Christmas. On any other day, an ill-fated seller could be punished with forfeiture of the product to the poor.
Nowadays, we are used to the fact that we should eat hot-cross buns only on Easter. Such tradition adds more flavor, in every sense of this word, to our anticipation of the holiday. We know that there is a special, unique delectable treat we may have only once a year. So, let’s turn this year’s Easter hot-cross buns in truly memorable bites. Serve them with:

The last cooking advice: Easter treats taste best when you are enjoying them together with people you love.

Have a happy and joyful family celebration! Marky’s wishes you and your dearest sunny and peaceful Easter holidays.