Easter is such a special time for family and good food; when the entire day was spent eating and egg-hunting and Mom was cooking up a storm. Everybody had their own special recipes they’d pull out for Easter, and even the leftovers of dinner were used down the week. While some things have changed, these Easter foods have remained our favorites through the years.
1) Marking the end of Lent, hot cross buns have a long history that goes back to the ancient Greeks. Traditionally eaten on Good Friday, the slightly sweet buns have become a treat at Easter as well. In the ancient Greece, buns marked with a cross were presented to the goddess Eostre. In England the buns were restricted to Good Friday for hundreds of years, with royal edicts announcing the punishment if you made them any other occasion: confiscated buns. Today, this beloved treat can be found nearly any time of year, but we think of them as a food that is forever linked to Good Friday and Easter.
2) Another Easter season favorite is the Polish paczki. Similar to a donut, it is made from a fried dough, glazed, then filled with either a fruit or cream filling. The rich yeast dough contains milk, eggs, sugar, fat, as well as some grain alcohol. As a pre-Lent treat, it combines many of the forbidden foods of Lent into a delicious little pastry. Nowadays, people of many nationalities enjoy paczki the entire Easter season. You can find a great recipe for them here.
3) Deviled eggs are a classic at many gatherings, but it is particularly tied to to Easter for most folks. With so many eggs in abundance and so many Easter egg hunts, we remember this recipe being made by Mom not only for Easter Sunday meals, but to use up left over eggs after the holiday was over and our fridge was still full of hard-boiled eggs.