Easter is the perfect time to relish traditional Easter recipes. Although the customs and traditions of celebrating Easter differ in every country the feelings and sentiments remain the same throughout the grand fiesta. Every country has got its own traditional Easter recipes. These recipes are relished and liked by people.
While in some countries the lamb and Easter eggs are the traditional recipes still others consider the hot cross buns and cakes to be traditional recipes that are savored on Easter. Sit back relax and have your traditional Easter recipes this Easter and make the occasion joyous.
Stuffed Easter Lamb Recipe:
Ingredients:
- 1 young lamb
- Salt, pepper
- 3/4-cup butter, divided
- Juice of 3 large lemons
- Offal (heart, liver, lungs, etc.)
- 1 pound meat, ground
- 2 large onions, grated
- 4 1/2 cups rice, cooked
- Small cinnamon stick
- 2 tablespoons finely
- Chopped mint
- 3 cups boiling water
Method:
- Take the lamb and wash it properly. Once washed, leave it for drying.
- Marinate the lamb from inside as well as outside with salt, pepper, 1/4-cup butter, and lemon juice.
- Take a frying pan and melt the butter in it.
- Add on offal as in the waste products of the butchered lamb and ground meat to it and cook for about 10 minutes. Keep stirring at frequent intervals.
- Add onion, rice, cinnamon and mint and cook for about 10 minutes. Don't forget to stir.
- Now remove cinnamon stick and stuff the lamb.
- Take the roasting pan and place the lamb in it.
- Add 3 cups of boiled water.
- Now the time is to roast the lamb. Keep on roasting at a temperature of 350°, for about 2 1/2 hours but do not forget to moisten occasionally and the mouthwatering stuffed Easter lamb is ready to be served.
By – I love India.
Traditional Easter Paska:
Ingredients
1 cup lukewarm water
1 teaspoon sugar
1 pkg dry active yeast
3 cup milk; scalded
5 cup flour
6 eggs; beaten
1/3 cup sugar
3/4 cup butter
1 tablespoon salt
8 1/2 cup flour (approx)
Directions
Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand 10 minutes. Combine the lukewarm milk with the dissolved yeast and 5 cups flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, approx. 45 minutes.
Add beaten eggs, sugar, melted butter and salt. Mix thoroughly. Stir in enough flour to make medium soft dough. Knead until smooth and satiny. Cover and let rise 1 1/2 hours. Punch down and let rise another 45 minutes. Shape into round loaves. Decorate the loaves with same dough. The central ornament on paska is usually the cross. Some homemakers decorate paska with breaded rolls. Be sure to grease pans well.
Set the loaves in a warm place until almost double. Brush with melted butter. Bake in a 400 degree F. oven for 10 minutes, then reduce the temperature to 375 degrees F. and continue baking for 30 minutes. Yield: six small or four to five larger loaves.
By – Blick Recipes
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