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The Easter table will be covered with a nice tablecloth. In the middle I will put an Easter flower basket with yellow and purple tulips, narcissus, and irises, colored eggs and a sugar lamb (Easter Lamb with banner of Resurrection).
Around it I will place stuffed hard boiled eggs, cold meats, coils of sausages, roasted goose or duck, smoked/cooked ham, braised red cabbage, boiled potatoes with caramelized onions and fresh cut dill, stuffed pierogi, yeast cakes, poppy-seed cakes, fresh fruit and homemade flavored vodka. Polish Easter Soup called Zurek or White Borscht ( not sure yet which) will be served, garnished with the hard-boiled eggs and white sausage.
There is also tradition to share blessed eggs with the members of the family and wish each other good health, happiness for the rest of the year.
The past 3 years we have been by ourselves on Easter and have gone to our favorite pizza restaurant, sat outside and watched people walk by all afternoon. I may cook if our grandson and his parents visit or we may go eat pizza!
I'm Jewish and I never understood the Easter, or for that matter, the Christmas ham.
Jesus of Nazareth was an observant Jew and did not eat ham, so why wouldn't those who celebrate what they believe to be the Resurrection or the birth of someone who did not eat ham, abstain from ham on those two occasions?
for gue and the other lady that asked me :
1 pkg. yeast dissolved in 1/4 cup lukewarm water (110°F)
1/2 cup milk
1/2 cup butter
1 tsp. pure vanilla
1 tbsp. freshly grated orange zest (or a few drops of pure orange oil)
1 tbsp. anisette liquor
3 tiny drops anise oil
1 tsp. salt
4 to 5 cups all-purpose flour
1/2 cup honey or agave nectar
2 large eggs, well beaten
1 egg yolk (reserve the white for egg wash for top)
hard boiled eggs dyed red (1 for each person)
For the milk, use reconstituted non-fat dry milk or scalded fresh milk.
To dye the hard boiled eggs, I add a tablespoon of cider vinegar to the liquid from a can of sliced beets in a small stainless steel pan. Add the eggs with enough water to cover and boil for 1 or 2 minutes, cover and let stand for 15 minutes, then cool. The eggs may also be dyed red using food colorings if you prefer a brighter color.
To prepare the dough, dissolve the yeast and set aside for 5 minutes. Heat the milk to scald, melt the butter add the honey and cool for about 15 minutes before adding to the yeast (about 100°F).
In a stand mixer, add 2 cups flour and remaining ingredients (except flour) and beat for 2-3 minutes. Add the remaining flour a small amount at a time, until the dough forms a ball and begins to leave the side of the bowl.
With the dough hook attachment, knead for 6-8 minutes. Remove to a floured surface and knead by hand until smooth and elastic. Put into an oiled bowl and turn to coat with oil on all sides. Cover and let rise in a warm, draft free place until nearly doubled. Punch down, divide dough into two ropes; twist the two together, then form a ring or a wreath and pinch the ends together; tuck them under to hide. Let rise, again for about 30-40 minutes.
Tuck a colored egg at even intervals around the wreath by spreading a rope twist to fit around the egg. Cover and let rise another 20-30 minutes or so.
15 minutes before baking, preheat the oven to 375°F.
To make an egg wash, beat the saved egg white with a tablespoon of water and brush it over the top. (Don't allow the egg to pool in the valleys and leave the boiled eggs without brushing.) Sprinkle sesame seeds over the bread.
Bake for about 25-30 minutes, or until the internal temperature of the bread reads 190°F on an instant-read thermometer. Cool on a wire rack.
Happy Easter!
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