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Where to Eat on Easter Across America

Where to Eat on Easter Across America


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Here at The Daily Meal, we know that while Easter should generally be a relaxing time spent with loved ones, if you're the one preparing the meal, it can be a hectic endeavor. In the interest of making your holiday run as smoothly as possible, we've put together a roundup of some of the Easter restaurant happenings nationwide so you can skip the cooking and spend more time fussing over the Easter basket.

Brunch is not usually available at Gemini Bistro's Lincoln Park restaurant, but they’ll be offering a special one just for Easter. Get sweet with oatmeal crusted brioche French toast or indulge in the braised pork shoulder hash. The whole menu can be seen here.

Delicious options abound at Howells & Hood this Easter. Create your own omelette, or try some of chef Scott Walton’s creations, such as buttermilk lavender biscuits or Oaxacan black mole chilaquiles. Live blues music will be played throughout the morning. It is $39 per adult for the buffet, which is available from 9 a.m. to 3 p.m. See the menu and make reservations on their website.

If you’re looking for a special Easter supper, Found is a perfect choice. Chef Nicole Pedersen is serving up a multi-course meal just for the holiday. Enjoy dishes like leg of lamb with pistachio chimichurri and faro with dried fruit and herbs. House made French macaroons are a sweet end to the evening. The menu is $38 for adults and $18 for children and is available from 11 a.m. to 5 p.m.

Enjoy Easter with an amazing view at I|O Urban Roofscape. The newly offered brunch will be available on Easter Sunday. The three-course menu will include tasty dishes such as Urban Huevos Rancheros with chili-poached eggs, gringo salsa, and micro cilantro, lemon doughnuts with lavender honey, and sweet potato hash. The brunch is $35 per person and available from 7 a.m. to 4 p.m. Reservations can be made online.

Celebrate in style with Lockwood's Easter brunch offerings. From traditional dishes such as spring pea soup and country Easter ham to unique plates like French-cut chicken breast with lavender, Lockwood’s menu will help you usher in spring. The brunch is $59 per adult and $29 per child. You can see the full menu here.

Enjoy a four-course sharing menu with your loved ones at Mercadito this Easter. From 11 a.m. to 3:30 p.m., diners can feast on dishes such as pastor tacos, Mexican French toast with cajeta and apple, and taquiza de pollo. A brunch cocktail is included. It is $30 per person, and reservations can be made by calling 312-329-9555.

Mercat a la Planxa will offer a three-course, six-plate tasting menu as well as a carving station and Spanish desserts this Easter. Guests can look forward to dishes like onill Coca, a braised rabbit flatbread with mascarpone béchamel, and Conchinillo Asado, roasted suckling pig, a Mercat signature item. Brunch is available for $45 per adult and $25 per child between 10 a.m. and 3 p.m.

Make Easter an event to remember with a Michelin-starred brunch from Sepia. Chef Andrew Zimmerman will be showcasing a four-course menu focused on ingredients from local farmers. Enjoy cheese blintzes with lingonberries, croque-madame, and crunchy French toast with whipped mascarpone. Reservations are $50 per adult and $28 per child. The full menu can be seen here.

Enjoy a luxurious Easter brunch at Travelle in the Langham Hotel. This decadent menu includes white gazpacho with cucumber, grape, and crouton; smoked salmon benedict; and oysters with caviar and Meyer lemon. An unlimited mimosa cart is also available for diners to fully round out their holiday meal. Reservations are $90 for adults and $30 for children.

Chef Peter Coenen adds special Easter dishes to The Gage’s brunch menu this coming Sunday. Try the smoked rabbit confit or grilled lamb loin while enjoying the views of Millennium Park. Specialty Easter cocktails will also be available.

Denver

DazzleJazz will feature an all-you-can-eat buffet filled with home-style comfort food. Cost is $18.95 for adults and $9.50 for children 10 and under. Dazzle offers a bottomless mimosas or Bloody Marys for and additional $10. Enjoy the Paris Takes Jazz Quartet while you peruse the buffet from 10:30 a.m. to 1 p.m.

Though Lola is known for its selection of over 200 tequilas, if you aren’t worried about having the traditional Easter foods, there is a great modern Mexican-influenced brunch menu. Most of the dining room, bar, and heated patio have a fantastic view to enjoy while sipping a Mexican mimosa and dining on blueberry lemonade pancakes, a lobster green chile omelette, or oyster shooters. Expect to spend between $8 and $16 per entrée.

YaYa’s Euro Bistro is named after one of the co-founders’ grandmothers. However, you’ll get more than just grandma’s cooking here. The menu is a combo of American, French, Italian and Greek dishes. For brunch, choose between the expansive buffet and traditional breakfast favorites à la carte. The buffet is $24.95 for adults and $13.95 for children aged six to 12. YaYa’s is also highly recognized as a James Beard Foundation featured restaurant and been awarded multiple awards from Wine Spectator.

YaYa's Euro Bistro

Table 6 has been called one of the top 21 Best New Restaurants by Esquire Magazine; and has been met with rave reviews from Wine Spectator and 5280. The eclectic menu could really shake up Easter brunch. Innovative breakfast dishes like crumpets and pot roast with chili cream cheese hollandaise take their place alongside classics like French toast with butter and good ol’ maple syrup. Breakfast entrées run from $9.00 to $16.00.

Think a little outside the restaurant box and head over to The Inverness Garden Terrace for an elaborate brunch buffet at this upscale hotel. There will also be fun activities for the kids including a face painter, balloon artist, and an Easter egg hunt. The cost is $55.95 per adult and $25.95 for children aged six to 10.

The Downtown Aquarium Restaurant is hosting a “Breakfast with the Easter Bunny” event on Saturday April 19th from 8:30 to11am. Delight your children. A meal with the Easter Bunny combined with the aquarium attractions can’t be beat! The cost is $16.99 for adults and $10.99 for children four to 10.

For a high end dining experience visit 1515 Restaurant. This restaurant is focused on seasonal menus and sustainability. Chef Chuck James has designed a special spring menu, perfect for Easter Brunch. The menu will include traditional brunch foods, dinner entrées, and desserts. Crab Benedict, sous vide Colorado lamb, and American Kobe steak will delight dinners. A three-course brunch, an appetizer selection, brunch item, and dessert costs $30.

Bistro Vendome has been updated with local seasonal ingredients. Think about trying the quiche made with kale, roasted red pepper, caramelized onions, and smoked goat cheese. This, served alongside a baby greens and Brussels sprout salad and paired with a cappuccino, makes for a perfect Easter meal. Entrées range from $9 to $15.

Brittany Hill used to offer a great view but not much else. However, the restaurant was completely revamped in 2012 after being taken over by a new owner. The new and improved Brittany Hill has the same beautiful view, a fresh new look, and a brunch buffet with a large selection. The cost is $27.95 for adults and $13.95 for children.

Enjoy breakfast or an early brunch at the scenic The Ship Rock Grille after attending the Red Rocks sunrise Easter service at 6 a.m. The restaurant is built in-between two gigantic boulders and offers up close and personal view of the red rocks while you dine. Expect to spend about $20 per person.


Looking to Eat in Louisiana: The State’s Most-Iconic Foods

Find the best versions of the state's iconic gumbo, beignets, jambalaya and more.

Related To:

Photo By: Danielle Adams ©Danielle Adams

Photo By: Lisa Kyle Young ©Lisa Kyle Young

Beignets and Beyond

Nobody visits Louisiana on any sort of diet — unless it’s a po’ boy diet or a beignet diet, or really an anything-fried diet. This is a state that knows no boundaries when it comes to rich, deep-fried flavors. Whether you’re driving through Cajun country hankering for some roadside cracklins or spending a Friday afternoon at a neighborhood fish fry, these are the fried delights on the must-eat-while-in-Louisiana list (along with some non-fried local specialties, too).

Illustration by Hello Neighbor Designs

Jambalaya

Noticing a theme of rice-and-meat combos here? Yep, Louisiana loves its rice-and-meat combos. Jambalaya is like a Cajun paella, with roots going back to when the Spaniards were in control of New Orleans in the late 1700s. Jambalaya was the Spaniards’ attempt at making paella, but since saffron wasn’t readily available, tomatoes became a cheap, flavorful substitute. The best version is made at home (in mass amounts, it loses something) but you can also find it all over the French Quarter, including a reliable version at Mother’s Restaurant.

Photo courtesy of John Amato

Beignets

Pillowy fried dough coated in a blanket of powdered sugar: Is there anything to argue with here? Nope. Café du Monde sets the global standard for puffy, hot-out-of-the-fryer beignets. Open 24 hours a day, the French Quarter cafe serves beignets around the clock to satisfy cravings whenever they strike. You’re probably not going to leave without a powdered-sugar mustache — and let’s be honest, powdered-sugar pants, too. Chicory coffee is practically mandatory for beignet-dipping bliss.

Photo courtesy of Elizabeth Schreiter

Ya-Ka-Mein

Commonly served in a Styrofoam cup from a corner store, this Asian-ish-inspired soup comes with a little bit of everything. The salty, rich broth is filled with spaghetti noodles, then beef, sometimes shrimp, sometimes chicken, sometimes pork and always a hard-boiled egg and chopped green onions it’s really just a mishmash of whatever you have lying around. And boy, is it a solid hangover cure — hence its nickname, Old Sober. Try to find “The Ya-Ka-Mein Lady,” Linda Green, who hawks her famous ya-ka-mein around New Orleans. If you can’t find her, you can always rely on your trusty corner store.

Photo courtesy of Andrew Strenio

Po’ Boy

In other parts of the country, it’s a hoagie or sub in Louisiana, it’s a po’ boy. This sandwich staple can be found at gas stations, sit-down eateries and really everywhere in between. The feather-light bread is traditionally stuffed with fried seafood like oysters, shrimp or catfish, or meats like gravy-soaked roast beef or hot sausage. For a quintessential po’ boy, head to the historic Parkway Bakery & Tavern, where you can’t go wrong with a fried shrimp po’ boy (or the fried oyster one, available only on Mondays and Wednesdays).

Photo courtesy of Eric Leath

Crawfish Boil

“They big? They nice?” Come armed with these two most-important questions when calling up your local seafood market during crawfish season (from late January to May). The biggest, nicest crawfish can be found in and around the capital of Cajun country, Lafayette. Some swear by Cajun Claws, while others say Hank's Crawfish is the best. But your best bet is to befriend locals who throw crawfish boils and score an invite to their backyard. The steamy pot of mudbugs gets dumped out on a long, communal table, which is soon swarmed by hungry folk with their koozie-hugged beers, ready to pinch out the tail meat and slurp down the juicy heads. It’s a lot of work for small morsels of meat, but once you hit your rhythm, there’s no better way to spend an afternoon.

Photo courtesy of Erin Zimmer

Muffuletta

Louisiana is a sandwich-loving state (hello there, po’ boys), and the muffuletta is right up there on the priority list. It’s a deliciously salty, olive-y, meaty sandwich, built on a round sesame seed-studded loaf that soaks up all the oily goodness from the olive salad like a sponge. Central Grocery in New Orleans is a classic Italian market and go-to muffuletta stop that’ll even wrap sandwiches for anyone headed directly to the airport.

Photo courtesy of Goldbelly

Blackened Fish

There’s arguably no Louisiana chef more iconic than Paul Prudhomme, and many of the city’s best chefs got their start in his kitchens. Prudhomme brought Cajun cuisine to national prominence, along the way popularizing blackened redfish. It’s the almost-burnt crust, made up of a melange of spices, that makes the redfish so famous. This dish is popular enough that it nearly wiped out the redfish population from the Gulf fisheries map back in the 1980s! You can still find it on the menu at K-Paul’s Louisiana Kitchen, the late Prudhomme’s namesake restaurant in the French Quarter, but locals also love the version served at Jacques-Imo’s uptown.

Photo courtesy of Brenda Prudhomme

Doberge Cake

The many-layered doberge (pronounced “dough-bash,”) cake looks so celebratory, it’ll conjure the spirit of a birthday. Traditionally a six- or eight-layered yellow cake with chocolate and lemon pudding between each layer, the whole shebang is usually encased in a fondant shell. The owners of Debbie Does Doberge in New Orleans get creative with their flavor combos at their storefront, Bakery Bar (yes, that would be a place that’s a bar and a bakery at the same time), where they serve a towering rainbow cake and a Key lime riff on doberge.

Photo courtesy of Andrew Strenio

Cracklins

Another Cajun roadside specialty, cracklins, are Louisiana’s version of pork rinds. Fatty pork bits that puff up into something special, these savory morsels provide some crunchy bites, some chewy bites and some melty edges. It’s an altogether beautiful experience, especially when it happens at Don’s Specialty Meats in Scott, La. These are the ultimate road-trip snack.

Photo courtesy of Bob Carriker

Crawfish Monica

About as important as any band playing Jazz Fest is a bowl of Crawfish Monica, best enjoyed while festin’. Creamy, rich pasta (usually corkscrew rotini) is blended with lump crawfish meat and plenty of butter, heavy cream and spices. It’s kind of like mac and cheese took a wrong turn and ended up in Cajun country. The creators of Crawfish Monica, the folks at Kajun Kettle Foods, have crazy lines each year at Jazz Fest, and unfortunately they aren’t restaurateurs, so they don’t have a location you can visit. Could there be a better excuse to book your Jazz Fest tickets today?

Photo courtesy of Zach Brooks

Cochon de Lait

If you ask anyone in Cajun country, cochon de lait is French for “a pig still sucking on his mama.” (Outsiders know this creature as a suckling pig.) When cooked over a raging wood-fueled fire for hours, this pig becomes juicy, tender pulled pork. Many people have their first cochon de lait experience at Jazz Fest from Walker’s Southern Style BBQ, where the lines never die down. Thankfully, you can go to their smokehouse at any time of year for their Cochon de Lait Po’ Boy (and you should).

Photo courtesy of Andrew Strenio

Gumbo

Oh, gumbo. Served from a big ol’ pot, it’s the kind of food that warms your heart, your soul and your belly, all at the same time. It starts with a roux, the flavorful base of fat and flour, which gets added to the holy trinity (onions, bell peppers and celery). From there, gumbo can go in many directions, most popularly chicken and sausage or a seafood medley. Around Easter, there’s a special bowl of Gumbo Z'Herbes served at Dooky Chase’s in New Orleans, made with bright, verdant greens. The rest of the year, you can’t go wrong with the seafood rendition from Li’l Dizzy’s (also in New Orleans), which makes a regular appearance on the lunch buffet (along with killer fried chicken and mac and cheese).

Photo courtesy of Andrew Strenio

King Cake

Red Beans

The traditional Monday night meal of red (kidney) beans dates back to the 19th century, when the ladies of the house did laundry every Monday while the beans slow-cooked in a pot all day. It’s still a popular Monday night tradition, even if we stopped doing our laundry quite so regularly. The beans are served on a bed of rice and with the almost mandatory bottle of hot sauce. The best place to eat some is right at home, but the Creole Lunch House in Lafayette — open only for lunch — is also worth the trip.

Photo courtesy of John Amato

Pralines

So sweet they can make your teeth hurt, these pecan-studded candies — pronounced “prah-leens” in Louisiana, even if in the rest of the country calls them “pray-leens” — is made with plenty of cream and sugar. Back in the 19th century, pralinières were women who sold them on the streets of the French Quarter, and still to this day in the Quarter, you can’t get very far without finding some pralines for sale. Head to the French Market and look for the Loretta’s Authentic Pralines stall. Hint: They make a sweet souvenir.

Photo courtesy of Andrew Strenio

Fish Fry

Visit Louisiana during Lenten season and you’ll see signs for Friday Fish Fries at local churches around town. Sometimes served with mac and cheese, other times with potato salad (or really whatever the church organizers want to throw on that plate), the thin fish fillets — usually fried catfish — are served every Friday between Mardi Gras and Easter. A notable one is from St. James Major Church in the Gentilly area of New Orleans: "Fish so good that if you put it on your forehead, your tongue will beat your brains out trying to get it!"

Photo courtesy of Erin Zimmer

Etouffee

Another French word picked up by the Cajuns, étouffée means “smothered,” and it’s the smothering technique that gives this stewlike dish its thick, near-gravy texture. For locals, etouffee is one of those dishes where there’s no definitive recipe. Some folks make it with a dark roux, and others with a lighter roux some use tomato, and others don’t. Sometimes crawfish is used, and sometimes shrimp is: It all depends on what’s in season. Bon Ton Cafe in New Orleans serves a solid plate of both crawfish and shrimp etouffee, to suit both tastes.

Photo courtesy of John Amato

Snoball

When snoball stands start opening across town, you know it’s a sign that summer is here. But let’s get one thing straight: A snoball isn’t a snow cone. A snoball is made with feathery ice shavings, not rock-hard ice nuggets. You have your choice of umpteen different sugary syrups to squirt on top, including favorites like Satsuma, Wedding Cake and Praline Cream. Hansen’s and Pandora’s are two popular spots in New Orleans, but given the city’s subtropical temperatures, people will visit whatever snoball stand is closest to cool off during the never-ending summers.

Photo courtesy of Andrew Strenio

Turtle Soup

Is turtle soup made from real turtle meat? Yes sirree (though it’s possible to find mock turtle meat for the squeamish). When the first French settlers came to Louisiana in the late 1700s, they ate just about anything they found flying, swimming or crawling outside. That meant all sorts of seafood, gators and definitely turtle. The turtle soup at Commander’s Palace in New Orleans sets the standard: It’s a dark, rich, thick, stewlike soup that’s both spicy and funky, and is set off perfectly by the drizzle of sherry on top.

Photo courtesy of Andrew Strenio

Grillades

Grillades, pronounced “gree-ahds,” are little medallions of pounded-thin steak smothered in a tomato gravy. Typically served over a bed of grits, grillades are a popular brunch dish, but there are no rules saying you can’t eat them for dinner, too. Though Louisiana natives tend to make them at home, there’s a great version on the brunch menu at Café Adelaide in New Orleans.

Photo courtesy of Darla Fisackerly

Boudin

When driving through Acadiana (aka Cajun country), you likely won’t be able to miss highway billboards advertising boudin at the next butcher shop or gas station — and you’d be foolish not to pull over. Handed to you still steamy, boudin is made from all those good, unctuous spare pork parts, which get mixed with rice and spices and stuffed into a casing. A local obsession, it’s best tried at Best Stop market in Scott, La. The casing can be thick and chewy, so you’re better off squeezing out the filling. While you’re at Best Stop, be sure to order a boudin ball — its fried-orb cousin — too.


German Easter Celebration

In Germany, Easter is a holiday that is as highly regarded as Christmas. The German Easter Celebration start on the Good Friday and end with the Second Easter Holiday, which is the Monday after Easter Sunday. In some regions in Germany, it starts already on the Thursday before Easter. It’s a long weekend and most of the businesses, banks, schools, and government offices are closed. Easter marks the beginning of spring, and I always associate it with a phrase from the Osterspaziergang (Outside of the Gate) better known in English as the “Easter Walk” by the great German poet Johann Wolfgang von Goethe where he says:

“Zufrieden jauchzet Gross und Klein: Hier bin ich Mensch, hier darf ich’s sein!”

“Contented, great and small shout joyfully, here I am Man, here dare it to be!”

Did you know, that the Americans adopted the bunny from the Germany as one of their German Easter Celebration?

The Easter bunny was first introduced to America by German immigrants in the 1700s. To learn more about the egg-laying hare, these Pennsylvania Dutch settlers called “Oschter Haws,” click here .

The Easter traditions are structured and start on the Thursday before Easter Sunday. Good Friday is a very quiet day—and the parents always made sure of it. No loud noises, or raised voices, and definitely no fighting. On this day, my mother prepared the cakes and food for the Easter weekend. The Good Friday meal consisted of creamed spinach, potatoes cooked in salt water, and scrambled eggs. It’s a tradition I still keep today and share with my family and friends year after year. (See recipe below.) The eggs we eat are blown out after pricking a hole with a needle on top and bottom. The shells are painted and decorated by the children. Afterward, we would hang them on budding branches—either forsythia, cherry tree, willow tree, or pussy willow.

About egg coloring, egg hunt, and visits during German Easter Celebration:

We always color the hard-boiled eggs on Saturday. The Sunday morning breakfast starts with the Easter Wreath—a decorated cake-like bread. (Recipe below.) After breakfast, the parents hide the eggs outside. Once all the eggs have been found, children visit their godfathers and godmothers—where Easter baskets await them filled with goodies that include chocolates, fruit gums, more colored eggs, and the ever-present chocolate bunny.

The godparents in Germany are very important in children’s lives, and in most of the families, are also involved in helping to raise them the right way. In the emotional hierarchy, the godmother comes right after the mother and grandmother. This certainly was very true for my godmother and me. For sure, she had a lot of influence in helping to create the person I am today.

Traditional activities during German Easter Celebration:

For Easter dinner, my mother always prepared rabbit with salad and dumplings. I just couldn’t eat the poor thing. Especially since I played during the week with him—feeding him clovers and dandelion. The thought of eating my friend didn’t sit well with me at all. Well, at least the salad and dumplings were good.

One of the Easter traditions I liked very much were the get-together later in the afternoon. The whole family went for their Osterspaziergang “Easter Walk” to the designated place in town to meet most of the neighbors and extended families.

While the grown-ups had their serious talk, the children kept busy outside with fun and games like the egg-and-spoon race, the sack race, and the egg toss.

Whereas the Christmas holidays are always filled with excitement and joyful anticipation, the Easter holidays with it’s Easter traditions are usually more low- key, and the children by instinct understand the difference in the atmosphere.

German Easter Celebration, recipes for meals and desserts

No Easter is complete without Peter Rabbit.

Fill your Easter basket with the classic tales by Beatrix Potter. Click here for my thoughts on this furry family of critters, plus where to find the most amazing assortment of Peter Rabbit collectibles. They’re sure to make a great Easter gift for the little hoppers in your family.


Recipes You Can Eat for Both Passover and Easter

This year, Easter and Passover overlap, as is often the case. Passover, a major Jewish holiday celebrating the Israelites' exodus from Egypt and freedom from slavery, is celebrated over the course of eight days. The holiday, which starts on the evening of April 6, is observed by not eating leavened bread, an ode to the bread which didn't have time to rise during the exodus. In modern times, Jewish people keeping kosher for passover avoid all products with yeast and grains, as well as legumes.

Since Passover and Easter overlap on April 12, Jewish guests at Easter celebrations may have a few dietary restrictions, which are very easy to accommodate. First, ask your guests what their Passover diets include or exclude, and build a menu around that. If you celebrate both holidays, you're all set &mdash you know your limits, which can actually be creative pushes to cook up new traditions. These recipes are Easter-appropriate, Passover-approved, excellent ways to celebrate spring.


Easter nest cheesecakes

Individual cheesecakes are great because they are easy to serve, look cute and you don't feel as guilty going for a second cake as you do for a second slice. There are also many ways of making them such as setting them in glasses, setting them in ramekins, or setting them in a mini cake tin like the ones below. Try the recipe, here.


Celebrating Easter in Argentina

Steak, super-sweet desserts, chocolate and Malbec are the highlights of an Argentine dining experience at any time of year. But when Easter Sunday rolls around, you’ve got the perfect excuse to indulge even more. The Easter Bunny may not be making an appearance, but that just leaves more time to savour a special version of a classic Argentine Sunday – a long, lively lunch with family and friends, and a bottle or two of vino tinto. And before the main event, you’ve got 40 days to sample a variety of tradiciones de Pascua. Here’s a must-eat guide to Easter, Argentine-style.


Photo by Louise Carr de Olmedo.

Fresh Fish and Savoury Treats

Contrary to popular belief, Argentines do like to step away from the parrilla from time to time and enjoy dishes that don’t feature any part of a cow. In particular, many people in this Catholic country abstain from eating meat on Fridays during Lent. Some people opt for fish, vegetables, and lighter dishes every day throughout the run-up to Easter.

One traditional dish for Lent is bacaloa con garbanzos (salt cod with chickpeas) a hearty meat-free stew made with chickpeas, spinach, tomatoes and a sprinkling of cumin and smoked paprika – excellent for the cooler days that arrive with autumn.

Even Argentina’s ubiquitous empanadas are given the Lenten makeover – called empanadas de vigilia – with the traditional fillings of chicken or meat exchanged for tuna. Or choose white fish, vegetables, or crumbly blue cheese and walnut (Roquefort is the most popular here). Add plump black olives and some onion and you’ve got steaming-hot parcels so tasty you won’t miss the meat.


Give the empanadas an Easter twist photo by Louise Carr de Olmedo.

Light Up the Grill

If you’ve gone the whole 40 days without much exposure to Argentina’s specialty, then Easter Sunday can’t come a moment too soon. But steak-cravings aside, you won’t really notice Easter is on the horizon until Jueves Santo (Holy Thursday), when the country shuts up shop for a four-day holiday. Sure, the supermarkets have their aisles of overpriced, foil-wrapped eggs but Easter in Argentina is nowhere near as commercial as it is in the UK or USA.


Photo by Louise Carr de Olmedo.

While Easter for my family in Argentina is more about family, food, and homemade chocolate eggs, it is obviously also an important religious festival for many in this 70 percent Catholic country. During Lent, and most commonly on Jueves Santo, Viernes Santo or Sábado Santo, worshippers take part in the Via Crucis – the Path of the Cross – by following a priest to churches in the neighbourhood representing the stations of Christ’s suffering.

Religious or not, there’s no denying the big attraction of Easter Sunday is the lunch. Settle down for a few hours over a traditional asado – a table groaning with picadas (bite-sized cheese pieces, salami and olives), plump slabs of chorizo, morcilla (blood sausage) and provoleta (squidgy circles of provolone cheese on the grill). Or go for Patagonian lamb or marinated chicken on the grill instead. Some families celebrate their Italian heritage with fresh pasta and ensalada (salad). Pretty much anything goes for Easter Sunday, so long as no one forgets the Malbec. Or that there’s chocolate in the fridge.


Photo by Louise Carr de Olmedo.

Sweet Desserts

Easter wouldn’t taste as sweet in Argentina without the inclusion of what is the most distinctive of the country’s recetas de Pascua (Easter recipes) – rosca de Pascua, or Easter sweet bread.


Traditional rosca de Pascua photo by Louise Carr de Olmedo.

This ring-shaped bread, similar to brioche, is topped with custardy pastry cream, glacé cherries, sugar sprinkles, and maybe chocolate drizzles and a mini Easter egg or two. Some people bake the rosca with a real egg in the centre (and others replace the hardboiled egg with a chocolate one after it’s come out of the oven, so as not to disappoint the kids…)

This year I was going to make a rosca de Pascua but then I looked at the four-hour prep time, considered that I have a 10-month-old baby and can only just get it together to put milanesas and mashed potato on the table for dinner, and decided to take advantage of the abundance of roscas on the shelves of supermarkets and bakeries. Making this rosca de Pascua recipe by Katie Metz de Martínez on Hispanic Kitchen is on my to-do list for next year (probably).


Photo by Louise Carr de Olmedo.

Moist, light and tantalisingly flavoured with lemon and a hint of vanilla, an Argentine rosca de Pascua is delicious after lunch (if you’ve got any space left) with a cafecito or mate.

Don’t Forget the Chocolate


Homemade eggs and Argentine bunnies photo by Louise Carr de Olmedo.

Huevos de Pascua are obligatory, particularly if there are children in the family, along with a selection of Rocklets and other fluorescent-coloured confectionary. My sister-in-law Zulma likes to make her own eggs but she admits she’s now in the minority as most Argentines choose to get their chocolate fix from the store. Eggs are often bought collectively and broken open at the table for the family to share. Don’t look for the Easter Bunny – he’s sleeping off the chorizo and Malbec. So without having to worry about setting up an Easter egg hunt for the kids, you can do the same.


Photo by Louise Carr de Olmedo.


Menu 2: A Fun & Fancy (Enough) Easter Meal with Kids

With four kids under the age of twelve, this is usually my style for holidays. I’ll splurge with time here and there but still appreciate shortcuts.

Starter: Bread Cup Crudite

Serve individual cups of crunchy veggies with dip! Get the recipe >>

Main Dish: Pesto Salmon

You need exactly two ingredients to make what feels like a decadent dish! Get the recipe >>

Side: 30-Minute Dinner Rolls

Growing up, rolls were always a sign that this dinner is a special occasion. Our easy-peasy recipe is something kids can help make. Get the recipe >>

Side: Kale Salad with Balsamic Dressing

You can make the dressing up to two weeks in advance, and the salad an hour or so before dinner. Kale is so hearty it won’t wilt, especially if you don’t toss it. (Just leave the dressing in the bottom of the bowl until you’re ready.) Get the recipe >>

Simple Balsamic Dressing for Kale Salad

Side: Easy Green Beans

This is honestly such an easy side dish that I make it for regular dinners all the time. Dress it up as you like, adding fried onions or slivered almonds at the end. Get the recipe >>

Dessert: Lamb cupcakes

The fun of these adorable little faces is, you can let the kids decorate them! Pro tip: Set out the materials on a cookie sheet for each kid, to catch stray marshmallows and the like. Get the recipe >>

No time to turn the kids loose with marshmallows? Make one cake for everyone to enjoy. Get the recipe >>


Sides and Appetizers

#14 Smoked Salmon Pate

There’s something incredibly refreshing about biting into a salmon-topped cucumber. If you’re looking for an appetizer to keep people satisfied while your main Easter meal is cooking, then look no further than this smoked salmon pate recipe.

The green and pink colors of the salmon and cucumber add that classic pastel look, and you can prep these little pate bites in just 15 minutes.

Like most holidays, Easter can get a little tricky when it comes to monitoring carb intake, especially when there are appetizers being passed around. No worries for you though — each one of these cucumber pate bites has less than one gram of carbs.

#15 Keto Hot Cross Buns

Following a keto diet doesn’t mean you have to miss out on this Easter staple.

A traditional hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on top. Back in the day, hot cross buns were eaten to mark the end of Lent. Some sources say that the tradition of hot cross buns goes all the way back to the 14th century.

While a traditional hot cross bun clocks in around 20 grams of carbs per serving and is loaded with wheat and sugar, these low-carb buns are only 7 grams of carbs and are sugar-free.

#16 Spicy Keto Deviled Eggs

Whether it’s Easter brunch, lunch, or dinner, a side dish of deviled eggs are always a fan favorite. This naturally keto-friendly appetizer allows the often breakfast-forward egg to shine in the spotlight of midday or evening.

Even if you’re attending a non-keto easter, your friends and family will be delighted with an avocado twist in this deviled eggs recipe.

#17 Low-Carb Stuffed Mushrooms With Bacon

Lay out a platter of these rich and creamy stuffed mushrooms for your guests and they’ll be gone in minutes.

With only one net carb per mushroom, these delicious appetizer bites are a no-brainer for your keto Easter dinner menu.

If you’re worried that people will fill up on these apps (a genuine concern), you can even make them a side dish to go along with your Easter dinner meal.

#18 Balsamic Roasted Turnips

Turnips make a fantastic alternative to potatoes. They have the carb-like mouthfeel, with only a fraction of the net carbs due to their fiber content.

The balsamic drizzle and garlic in this recipe really make the turnips pop. As a side dish, it pairs beautifully with baked ham or a pork roast, but these potato-like root vegetables would enhance any meal.

#19 Creamed Spinach

Spinach as a side dish? Meh. Spinach plus cream as a side dish? Yes, please.

This spin on your classic creamed spinach recipe is a keto dream come true. While you may have a tough time selling people on plain old spinach as a side dish, throw in some cheese, ghee, and spices and you’ll see smiling faces all around.

Spinach is an incredibly nutrient dense vegetable, but some of those nutrients (vitamins A, K, and E) are best absorbed when consumed with fat. So you’re welcome, you just found a new way to get more vitamins in your diet.

#20 Bacon Wrapped Asparagus

When in doubt, wrap some bacon around it.

This bacon wrapped asparagus recipe is a fantastic choice if you want to add a little green to the Easter table.

The bacon and asparagus travel great, so if you’re not hosting Easter at your place, you can easily make this ahead of time and just reheat in the oven for 10 minutes or so to get that bacon warm and crispy.


Try These Rabbit Recipes for a Thematic (and Traumatic?) Easter Menu

Some people can’t stomach the thought of eating rabbit. They’re cute, fluffy, and, most notably this time of year, the source of Cadbury Crème Eggs. Plus, from Elmer Fudd to Glenn Close in “Fatal Attraction,” it always seems to be obsessive lunatics who are hell bent on boiling bunnies.

Counterpoint: Rabbits are delicious! They’re also high in protein, low in calories, packed with vitamins and minerals, and, relative to other animals, are environmentally friendly to raise. Most importantly, despite their appearance they’re actually evil little buggers as anyone who has seen “Us” can attest–and don’t get me started on that lying, thieving Trix mascot. Below you’ll find recipes that bring out the best in this underrated source of meat.

Whole Rabbit Fryer, $33.99 at D'Artagnan

Lean but tender meat from rabbits raised without antibiotics on small farms.

Braised Rabbit with Garlic Caramel Sauce and Risotto

Sweet and sour come to play in this ultra-rich preparation of braised rabbit legs courtesy of Atlanta’s famed Canoe restaurant. A luscious garlic caramel sauce is balanced by an ample dose of sherry vinegar but neither manage to overpower the flavorful meat. A kale and goat cheese risotto (made with carnaroli rice for extra creaminess) serves as the ideal side. Get the Braised Rabbit with Garlic Caramel Sauce and Risotto recipe.

Hasenpfeffer (German Rabbit Stew)

“Hasenpfeffer? That’s a funny name.” – Bugs Bunny

If you’ve never eaten hasenpfeffer yet it sounds so familiar, that’s probably because you were reared on Looney Tunes. In 1962’s “Shishkabugs,” Yosemite Sam, who (for some unexplained reason) is working as a chef for the king (of what, also not explained), is tasked with making the classic German rabbit stew…and enter Bugs Bunny.


Superstitions and Traditions

Legend has it that hot cross buns prepared on Good Friday will never spoil.

Another superstition about the mystical bun holds that, because of the cross, they protect against evil spirits—that’s why some bakers used to hang them in their homes. Doing this would supposedly prevent kitchen fires and ensure all bread baked throughout the year would turn out perfectly.

The same principle applies to travel: Taking a batch of hot cross buns on a long voyage was thought to prevent shipwrecks.

Feeling sick? According to some traditions, eating a hot cross bun could help heal an ailing body.

But perhaps the most interesting myth surrounding the treat is that sharing one can create or strengthen a friendship.

"Half for you and half for me, between us two, good luck shall be,” goes an old rhyme, according to IrishCentral.


Watch the video: How to Watch Easter Across America on Your Smart TV (July 2022).


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