Easter traditions are the best. Getting up early Sunday morning for the sunrise service at church having the service then going to the fellowship hall for a huge church breakfast. Afterwards the children would take over the church yard for the easter egg hunt. It was crazy but fun except when the weather hadn’t warmed up. Being in a cute pink dress that didn’t cover your legs meant running around crazy was the best way not to be cold.
My family did have a tradition in which we gathered after church at grandma’s house. My grandma would have a brown sugar/honey baked ham in the oven, homemade mash potatoes, green beans (cooked forever in a crockpot) , glazed carrots and homemade rolls. Looking through all the cookbooks and handwritten recipes, I never found her recipe for her ham. I guess she didn’t want us to know.
Tradition is defined the handing down of statements, beliefs, legends, customs, information, etc., from generation to generation, especially by word of mouth or by practice. (https://www.dictionary.com/browse/tradition) Theology(religious traditions) :
(among Jews) body of laws and doctrines, or any one of them, held to have been received from Moses and originally handed down orally from generation to generation.
(among Christians) a body of teachings, or any one of them, held to have been delivered by Christ and His apostles but not originally committed to writing.
(among Muslims) a hadith.
Recipes are a great tradition to pass down to every generation. I have so many to choose from but I decide to look over the web to find older recipes to use for this assignment. Being that my family has roots in Germany and France, I’m going to pull several recipes from those areas. I believe that knowing your roots help when creating recipes to pass through the generations. While comparing German and French Easter recipes, I discover that lamb is the main meat that is cooked for dinner. Several side dishes such as potatoes, eggs, and soups are served plus rolls, bread, and dessert. This is the German lamb recipe from https://germanfoods.org/recipe/brandenburg-lamb/
Brandenburg Lamb or Brandenburger Lammfleisch
1 ¾ lbs Fresh Lamb
2 medium onions
½ cup Red Wine
Salt & Pepper
2 cups Broth
1 ⅛ lb Green Beans
⅞ lb Potatoes
- Dice lamb into even cubes and slice onions. Heat concentrated butter in a pot and then roast gently the fresh lamb in it. Extinguish it with red wine. Add onions and spices. After that, infuse it with the broth. Cover up the pot and braise it for one hour over medium heat.
- Clean beans and slice them. Peel and dice the potatoes. 20 minutes before the meat has reached desired tenderness, add the sliced beans and diced potatoes to the pot. Serve with savory.
- Guten Appetit!
Here is the German version of brioches https://germanfoods.org/recipe/easter-bunny-brioches/
Easter Bunny Brioches or Osterhasen Brioches
1 cube Fresh Yeast
2 tablespoons tepid milk
20 ounces Flour
3 ounces Sugar
½ teaspoon Salt
1 Egg Yolk
1 tablespoon Cream
A few raisins
5 ounces Confectioners Sugar
A little water
- Melt butter and allow to cool. Break up the yeast and dissolve in the tepid milk. Put the flour, sugar, 4 eggs, salt and the melted butter into a bowl and pour in the milk with the dissolved yeast. Using a food processor with a dough hook, knead the ingredients together to smooth dough for about 5 minutes. Cover and leave in a warm place until the dough is double in size.
- Knead the dough again on a surface dusted with flour. To make the bunny, make 6 larger tennis ball sized rounds for the body and 6 smaller rounds for the head. Make ears and arms out of the rest of the dough.
- Assemble the bunnies on a baking tray lined with baking parchment. Mix the egg yolk with cream and brush the surface of the bunnies with the mixture using a pastry brush. Bake in preheated oven at 350ᣞ F for 30 minutes.
- To make the glaze, mix together the confectioners sugar with a little water and fill a plastic sandwich or freezer bag with the mixture. Cut corner off the end of the bag. Squeeze out the glaze to glue raisins as eyes and noses and pipe whiskers on the bunny.
Now is time for the French portion of my Easter traditions. I have chosen French Onion Soup and a simple Orange tart. Both recipes found at The Spruce Eats website https://www.thespruceeats.com/french-easter-menu-1375386
Easy French Onion Soup (https://www.thespruceeats.com/easy-french-onion-soup-3062131)
3 tablespoons Butter
4 cups Thinly sliced Onions, about 4-5 medium onions
4 (10 ½ oz) cans Condensed Beef Broth
4 slices French bread, 1 inch thick
4 tablespoons shredded Gruyere cheese and Parmesan cheese, plus more serving
- In a large skillet or saute pan over medium-low heat, melt butter. Saute onions until very soft and golden brown in color, about 8-10 minutes.
- In a medium saucepan, combine the beef broth with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25-30 minutes.
- Meanwhile, heat the broiler and place the French bread slices on a foil lined baking pan. Toast the French bread about 4 inches from the heat until golden brown on both sides. Sprinkle each slice evenly with the Gruyere and Parmesan cheeses; broil just until cheese is melted and bubbling.
- Pour the onion soup into 4 individual soup bowls; float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese.
French Orange Tart (https://www.thespruceeats.com/orange-tart-recipe-1375193)
1 ¼ cups Flour (all-purpose)
2 tablespoons Sugar (granulated)
½ teaspoon Salt
7 tablespoons Butter (cold)
3 tablespoons Water (cold)
¼ cup Sour Cream (or crème fraiche)
3 Egg Yolks
⅔ cup Orange Juice (fresh)
⅔ cup Sugar (granulated)
4 teaspoons Zest (orange)
- In a small bowl, mix flour,sugar, and salt.
- Using a pastry cutter, large-tined fork or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
- Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
- Preheat an oven to 375ᣞ F. Roll and trim the dough to make circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
- In a double boiler or medium-size saucepan set a large pan of simmering water, stir together 8 tablespoons and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
- In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the orange juice into the mixture and cook, constantly stirring for 3 minutes. Add the orange jest and butter-crème fraiche mixture to the eggs and cook, constantly stirring for 3 minutes.
- Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes until it turns golden brown and filling is set.
- Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve a room temperature, or chill in the refrigerator before serving.