La mia Pasqua alternativa/My alternative Easter
I love Easter so much that each year I celebrate it at least 4 times! First up on the calendar there's the Catholic Easter - which to me, is all about recreating my Nonna Angela's Cuzzupe di Pasqua recipe and ensuring that my little brother learns how to make it so that they can keep the recipe alive after me. There's the entire essence of my life's mission wrapped up into what get categorically clumped into things with the label "Easter Bread."
Then, the day after, we have "La Pasquetta", or the "Little Easter" when families gather and go on picnics outside and often visit the relatives who they were not able to see on the big day itself. Here the Cuzzupe get eaten again complete with their eggs and a little cheese and wine make the perfect springtime picnic.
Sometimes on the same day, but normally a week or so after the Catholic Easter, lies the Orthodox Easter - one that I grew up celebrating yearly with my step-grandmother's family.
Each year I make Tsoureki and many of the traditional dishes.
I usually freeze much what I bake and share the goods with my Greek Orthodox loved ones later on. This year the Greek Orthodox Easter falls a week after the Catholic one - so I'll create a new blogpost and menu for that next week.
My fourth Easter celebration comes on Orthodox Easter Monday, which is also known as "Sham en Nassim" or "The Smell of the Fresh Breeze" in Egypt. This ancient festival commemorated the Spring Equinox and believe it or not, may of our "modern" and "Christian" traditions were inspired by those. Read more about that holiday here.
Once again, families go out and picnic, and traditional foods are served.
But this year is different. We are being ordered to #StayHome - as we should be. It feels insensitive to write about my nostalgic culinary qualms in such uncertain times. The bottom line is that I'm thankful to be alive, and that my friends and family are doing well, even if I can't be with them this year. I'm also extremely grateful for all of the "essential" workers out there who are keeping the world running and guarenteeing our safety.
Regardless of the current situation, I find that a lot of people are looking for alternative ways to celebrate this year.
My friend Nycci Nellis, Publisher, "DC's Number One Resource For All Things Food & Wine", and Co-Host, Foodie & The Beast Radio Show shared a podcast on how to celebrate Easter and Passover in dramatically different ways this year. It's a great resource for people in the DC area.
The take-out and delivery options are a fantastic way to support local businesses at this time. Many of my friends have been attending virtual Seders which are also a heartwarming model to copy on Easter. I choose to cook, as always do, but this year my options are severely affected. The yeast I normally make the breads and Easter pies with is on back order (fingers crossed I get it by Saturday), the types and cuts of meat I normally make are sold out, eggs are increasingly hard to find, etc, etc.
I originally planned on posting traditional menus and recipes, as I do yearly, but then I realized that most people reading this won't be able to get the "right" ingredients, and that might cause undue stress, as it does me. I'm also concerned about saddening those who won't be able to be with loved ones this year. But then I remembered something that my dear friend Jonathan Bardzik told me when I was freaking out about not being with my family this year. During a phone conversation at the beginning of the quarantine he told me: "Amy, why don't you focus on the way your loved ones show up for you even when you are not together, instead of thinking about not being together." That was the best advice I could have heard. I took his words to heart. For the rest of the week, I was had so many meaningful "virtual" interactions with my loved ones, that I was too grateful to complain.
This Easter, I plan on celebrating spring, joy, beauty, rebirth, and miracles even more than ever.
I'll reflect on the warm traditions that my grandmothers shared with me and try to incorporate that sentiment, if not the actual ingredients, in what I am able to cook and bake for the holidays.
I hope to bake with my little brother via FaceTime, and to share our recipes and traditions for anyone interested in learning them.
But most of all, my wish for everyone reading this is that this year, and during these holidays, and in the midst of these challenging times, we are able to count our blessings and celebrate miracles big and small. Below is my Easter menu for this year. Some dishes are traditional and some "alternative" that can be made with a few simple cupboard ingredients. Feel free to mix and match - try just one - or use inspiration to create your own.
May you have the best holiday yet!
Easter Menu 2020
Breakfast
Cuzzupe di Pasqua/Nonna Angela's Calabrian Easter Bread
(great for breakfast on Easter or Easter Monday or as an aperitivo pre-dinner)
Recipe here
Appetizer
(Normally I would suggest a little more complicated Torta Pasqualina - or Savory Easter Pie - but those include a lot of ingredients and some technique. The bruschetta, is supposed to be made with day old bread and you can swap out the cheese and vegetables for whatever you have on hand)
First Course
Orzo with Artichokes, Asparagus, and Lemon
(Can be made with cupboard ingredients - substitute canned or frozen vegetables in needed)
Or Zuppa di asparagi/asparagus soup
(Can also be made with broccoli, cauliflower, Brussels Sprouts, mushrooms or what's on hand)
Recipe from The Italian Diabetes Cookbook
Main Course
Pignata di capra/Calabrian goat stew
(You can substitute lamb, beans, or chicken if you prefer)
Side
Carciofi con Aglio, Olio, e Peperoncino/Artichokes with Garlic, Oil, and Peperoncino
(You can substitute any greens and use frozen or canned artichokes if needed)
From The Italian Diabetes Cookbook
Serves: 6 | Serving Size: Approximately 3/4 cup
Prep Time: 15 minutes | Cooking Time: 0 minutes
Italians do not typically eat large salads for a meal the way that Americans do. Instead, salads are usually served at the end of a meal to cleanse the palate, or as part of a series of appetizers when dining out to whet the appetite. Some traditional Italian salads, however, are so satisfying when prepared with fresh, seasonal produce that they could almost be eaten alone. And this one is no exception. If I ever have any of this salad left over, I toss it with hot pasta the following day.
1 pound artichokes, cooked and roughly chopped
12 ounces Roasted Peppers (page 282)
1 pint yellow grape tomatoes
1/3 cup Extra virgin Olive Oil by Chef Amy Riolo
1/4 cup balsamic vinegar (preferably Aceto Balsamico di Modena) or red wine vinegar
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 teaspoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
1. Combine artichokes, roasted peppers, and grape tomatoes in a large salad bowl or on a platter. Stir.
2. In a small bowl, whisk olive oil into vinegar until emulsified and stir in basil or parsley.
3. Drizzle dressing over vegetables. Taste, and season with salt and pepper. Serve.
Dessert
Cassata Siciliana/Sicilian Ricotta-Filled, Marzipan Covered Cake
(or view my other Italian cakes which make good use of ingredients in your cupboard)
