Traditional Easter food hasn’t changed a whole lot over the course of time. The holiday is celebrated all around the world and every culture has variations on the same Easter food. But no matter how different the variation may be, the food served on Easter is both religiously and historically significant.
Hot Crossed Buns
Bread is, not surprisingly, a major component of the Easter meal. Often sweet in taste, they are typically some kind of variation on Hot Crossed Buns, like Pinca, from Croatia. I will be attempting to make this on Saturday, pictures to come!
The foods represent both a historical and religious significance, as well as a seasonal significance. Eggs for example are symbols of birth, or rebirth as the case may be, and lamb is often served because it was one of first fresh meats available at the beginning of spring. Lamb also has historical significance as, in hopes of being “passed over” during the many plagues that Europe suffered, Jewish homes would paint on their doors with the blood of a sacrificed lamb. Lambs also have a strong symbolic presence in Christianity. They were considered to be the one animal the devil could not transform into, and so held a certain reverence within the faith.
Roast leg of lamb was always a staple for Easter dinner while I was growing up. Lamb is a wonderfully flavorful meat, so you don’t really need to do much to it, which makes it ideal for large family gatherings. I asked my grandmother how she used to prepare it: simply rub the meat with olive oil, use a couple cloves of garlic and some rosemary, tucked right into the meat so that the flavor really comes alive, and roast! Simple yet delicious.
And because I am a big fan of bridging the gap between old and new, you can pair any of these traditional offerings with an innovative Easter cocktail! I can’t wait to try some of these Easter cocktails from WanderLush!
Do you stick with traditional Easter food around your table or do you mix it up? Maybe a bit of a combination?
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Eat Well, Travel Well ~ Samantha
Hot Crossed Buns, by Nick Saltmarsh via Flickr