Easter Tradition

When I was young, Easter was about having to go to church to attend the Dreaded Longest Catholic Mass of the Year, sitting in the pew wearing a stiff, scratchy outfit with shoes to match the discomfort, and anticipating the search for The Golden Egg. The Golden Egg was my mother’s idea: stuff one gold-painted plastic egg with fifty cents (inflation took this up to $20 over the course of 15 years) and hide it in the house so as to keep four children busily searching for some time. Easter was a crazy sunny holiday that to me meant spring, corsages in the fridge, gardenias, my sister, and a real coconut crème egg that was first refrigerated and then sliced thin. It meant tulips in various colors and all sorts of bunnies: stuffed, chocolate, or real. I think any day can be improved with a bunny. Easter baskets were creative and included as many cute little stuffed chicks and bunnies as they did sweets. Easter dinner smells would permeate our house in daylight hours…the ham covered with brown sugar drenched pineapple rings and whole cloves.

Italian Ricotta Rice Pie

Nowadays, Easter is a reason for me to make the Italian Ricotta Rice Pie. The first word that comes to mind when I hear the phrase, “Italian Ricotta Rice Pie”, is “Grandma”! This pie was a regular at Easter time and is best when made the day before and chilled, then served in slices. Featuring the flavors of sweetened ricotta, orange and lemon zest, and a special pastry toughened by egg yolks, this pie is a light and pleasant perfection of spring. Over the years, I’ve seen this pie ruined by bakeries that like to add cream cheese or drizzles of chocolate…the shame…

Eggs beaten in, one at a time,
at some point makes this pie
filling look like a creme egg at Easter.

Corned beef, potato, and cheese dish

I love corned beef and this year I braved slow-cooking a brisket and onions in a homemade light barbecue sauce that included garlic, mustards, and spices. The idea was to eventually mix the shredded corned beef, onions, and a little sauce, together with mashed potatoes, cheese, and egg, in a buttered bread crumbed casserole. Jarlsberg and sharp cheddar worked well together with the potatoes and this dish made a warm addition to Easter dinner.