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Lent ends on the evening of Holy Saturday, generally timed around the first Easter Vigil service.
Many Christians enjoy attending Easter Vigil services to see the blessing and lighting of the Paschal Candle, which is lit at services for the next 40 days, until Ascension Day.
New holy water is blessed in Catholic and High Anglican churches. (Chrism Masses would have been held on Wednesday of Holy Week, at which time bishops bless the oil used in Baptism, Confirmation, Ordination and the Anointing of the Sick and Dying for the next year.)
Traditionally, catechumens — newcomers to the faith — are baptised at this service.
The following post has more information:
(Image credit: annhetzelgunkel.com)
The following post, with the help of the aforementioned website, explains the importance of these traditional ingredients:
Every Christian culture has certain food traditions. In 2016, Mary Berry, the doyenne of English home cooks, presented a two-part programme for the BBC in which she explored different Easter treats from around the world. Find out more below:
Easter food explored — part 1 (Mary Berry, BBC — 2016)
Easter food explored — part 2 (Mary Berry, BBC — 2016)
A French cooking site has an interesting article on Easter food in Europe and Algeria. ‘Gâteaux de Pâques traditionnels’ has excellent close-up photographs by way of illustration. A summary of the article follows along with my own commentary.
In Alsace, the traditional Easter cake is made in the shape of a lamb. It was originally called Osterlammele — Easter lamb — suggesting its German origins.
Easter cakes in other European countries are also in lamb shapes, using special moulds. Polish lamb cakes are elaborately iced and decorated.
The one from Alsace is plainer, lightly dusted with icing sugar. Traditionally, it was wrapped in fine paper in the colours of Alsace or the Vatican.
Regardless of decoration, lamb cakes are rich in eggs, which were traditionally forbidden during Lent.
Wherever it is used, the lamb shape reminds us of the goodness of Christ and that we should follow His example.
All Recipes provides the instructions. The video below might not be the most expert, but I did enjoy watching the two young lads make a lamb cake:
Pasteria Napoletana is a popular Easter tart.
Its origins go back to pagan times, when a special bread made from spelt was offered to Ceres, the goddess of agriculture and fertility, in springtime.
Wikipedia says that it is possible that early bread evolved into a ritual bread made of honey and milk which catechumens received after their baptism on Easter Eve during the reign of Constantine.
In the 18th century, one of the nuns at the convent of San Gregorio Armeno in Naples, which still exists today, was responsible for the version eaten today. She wanted to create a tart that symbolised the Resurrection, including orange blossom water from the convent’s garden.
The symbolism is as follows: wheat for rebirth, flour for force and strength, eggs for infinity, white ricotta for purity and orange blossom water — along with dried fruit, spices and sugar — for richness.
Wikipedia says that the nuns were ‘geniuses’ in preparing these tarts, which had to be made on Maundy Thursday in order to set properly for Easter. They were then given to wealthy benefactors for the Easter table.
Although variations exist — sometimes with pastry cream added — each must have wheat and ricotta to be considered authentic.
Laura in the Kitchen has a recipe and a video:
At Easter, the Portuguese eat folar, bread which can be sweet or savoury.
Sometimes folar is wrapped around whole eggs (before baking) to symbolise new life.
Other variations include chorizo or other charcuterie.
Traditionally, this bread is given to priests, godparents or godchildren as a symbol of happiness and prosperity.
The lady in the video below makes a savoury folar in the most traditional way — in a bread trough. The film is in Portuguese, but you can check it for consistency and shaping while you follow a recipe, in this case from Pocket Cultures:
Austrians celebrate Easter by including on their tables a rich brioche called Osterpinze or Pinza. (Oster means ‘Easter’.)
This brioche originated in southern Austria. It is shaped into three petals — no doubt to symbolise the Holy Trinity — and sometimes has a coloured Easter egg — the Resurrection and new life — in the centre. Orange blossom water is used in the dough. Some variations also include dried fruits for extra richness.
The Austrians adapted this recipe from pannetone. Italy borders the southern part of the country.
The Bread She Bakes has a recipe in English. Although the video below is in German, watch this gentleman’s techniques:
Although Algeria is primarily Muslim today, it is important to remember that North Africa was the cradle of the early Church. One could certainly put forward a case for Christianity being an African faith, because it spread to Europe later.
Christians in Algeria ate Mouna Oranaise at Easter. La Mouna — a mountain — is situated outside of Oran, Algeria’s second largest city. Christians from Oran went to this mountain to celebrate Easter and to break bread.
Although the French article does not say, it seems likely that the bread developed into a brioche when the French arrived and took its present-day form.
All good brioches take time, and the Mouna takes six hours to rise: four initially, after which the dough is divided into two and left to rise for another two hours.
The Mouna has a rich egg glaze and is topped with pearl sugar.
Christian pied-noirs brought the Mouna recipe to France as an Easter speciality. Make a brioche dough and include orange flower water or lemon zest. Knead the dough well — or use a food processor with a dough hook — to ensure the dough is nice and light:
I am sure that some of these Easter treats cross borders. I am particularly interested in hearing from others with regard to breads and pastries. Feel free to comment below!
In the meantime, I hope that everyone’s Easter preparations go well!