Easter Table

Easter Story



A colourful Orthodox Easter, celebrated home was a way of celebrating the long waited Spring. She has rushed through the doors of our backyards, has invaded spaces, has poured rejuvenated rain, has kissed the trees and sat on the ground to rest. Her warmth wakes the animals and arouses the flowers, kindles the colours, brings happiness and love in our souls. We are blessed!








What better way to celebrate Spring but with colours. She has a lot on her own. And the green... Oh, my God, the green comes from Heaven. It is a canvas where the Spring brushes all the other colours in a magnificent colourful embroidery. What has left for us is an inspiration, desire and love.
















Springtime

In the distant woods are blowing
Tender buds and blossoms sweet,
Fragrant Leaves and grasses glowing
From the touch of fairy feet.
In the woods a spirit singing
Stays and touches every tree,
And to loving branches clinging
Flowers open tremblingly.

by Dollie Radford







I feel alive, rich and existing. My eyes hurt from the green but I open them wider, my hands hurt from hugging the land but I squeeze even tighter. My senses are blessed!






Spring



The lawn green silk is softly drawn
About the garden beds,
Pinned here and there with daisy disks,
And dandelion's heads.
O! I would be a thing with wings 
Forgotten or despised!
If only I might fly an hour
Under the warmSpring skies!


by Nellie Seelye Evans





My spring is celebrated with orange sugar cookies. I used the nicely organized and generously provided tutorial by Amber @ SweetAmbs for making the roses bloom on my cookies in a great celebration of Orthodox Easter. I would highly recommend to visit her artistic and inspiring place - there is a lot to be learned there.



The cake is not just an addition (neither the cookies). Everything is a part of the core of the Spring.


Easter Cake


1 recipe plain Genoise Cake (omit the butter)
1 recipe Meringue-type Butter Cream

Cut the baked cake in three (after levelling the top of the cake - discard the top, or dry it use for crumbs if you will need to make a crumbling for some other recipe). Colour the Butter Cream as desired and ice  each cake level. Refrigerate the cake for at least two hours. Ice the whole cake. Decorate with small cookies, gum-paste flowers or Butter Cream piped flowers. The decoration totally depends on the way you wish to celebrate.

Note: The quantity of the Buttercream may look too much, but for being able to ice the cake nicely, you will need extra cream. Also, if you use some cream for piping a decoration, that quantity will work wonderfully. In my event Easter Table, I used the extra quantity of the Cream for decorating the flowery shaped cupcakes with small rosettes.

Easter Bread

The recipe for it here.

There are colours, flowers, bird songs, aromas and joy, but what is everything without loved people. The party would be incomplete. 




Comments

Post a Comment

Popular posts from this blog

Lebkuchen Houses

Image
Traditions are sculpted by the memories of the people. For some traditions is particularly easy to cross time and geographical borders, because of the taste. The well known gingerbread houses today are the young ancestors of the lebkuchen houses, born in Germany two hundred years ago, when Brothers Grimm wrote "Hansel and Gretel". German bakers were inspired by the descriptive story and freed their imagination into baking differently shaped and coloured small and big delicious houses.  Decorated with candies, small cookies, chocolate pieces and lots of icing, the houses are extremely appealing not only because of their whimsical appearance, but because of the heavenly aroma of the spices as well. Make this in advance and you will have Christmas feeling all season long.  I chose to bake lebkuchen houses because of the variety of spices used in the recipe . My houses are gently decorated with white royal icing and I did not use any candies. I like this way of decor
Read more

Rustico Buttergipfel

Image
55 g unsalted butter I 225 g unsalted butter II 30 g flour 15 g cold water 7 g dry yeast 20 ml lukewarm water 160 ml col water 14 g malt syrup , or 30 g dark honey 12 g salt 1 large egg 380 g flour My Grandma used to "toast" the butter for almost every pastry - either at the time of preparing or just before serving. It gave just a small "intonation" of difference to the colour but such a complete finish to the taste. At the time I did not care what and why she did that - to me it was just an extra unnecessary work. Later on at the university I realized how the separation works and what a difference it makes to the taste. French call it beurre noisette and use it mostly for pastry and savoury hot sauces, Indians call it ghee and cook mainly with it, in Germany and in the German part of Switzerland, chefs use this "toasty" butter for the buttergipfels .  The process is a simple separation into butterfat and milk solids, called clarificat
Read more

Old-fashioned Lebkuchen Stars and Hearts

Image
This is the classic recipe for Christmas Cookies from old Germany, or Switzerland (if you'd prefer). A recipe, I was hoping to find for a long time. Thanks to Sara Kelly Iaia and her fine memories, collected in the book "Festive Baking", I am happy to bake the first cookies for this Christmas. The honey and the quantity of the fragrant spices make these cookies unique. I would advise not to skip any of the spices or to change their quantity. I am pretty conservative when it comes to perfumed spices. I think the simpler ingredients make one dish tastier. But here, the spices are in perfect unison.   for the cookies: 490 g all purpose flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 1 tsp cardamom 1/2 tsp ground cloves 1/2 tsp powdered anise 1/2 tsp grated nutmeg 1/2 tsp ginger 225 g honey 160 g light brown sugar 134 g unsalted butter 1 large egg 1. Sift the flour in a bowl. 2. In another bowl, sift all
Read more