Culinary traditions and customs of Easter - Easter table in Slavic Orthodox tradition

In the light of Christ's Resurrection the whole family usually meets at the festive Seder table. On this day, according to ancient tradition, the owner must show kindness and to feed their fill every person entered the house. But at the same time, and it should celebrate this holiday, and therefore food must be prepared in advance. Therefore, for the Easter table, long ago, it was decided to prepare and submit such various delicious dishes that can be done the day before. At all times, the mistress has sought to diversify its Easter menu and make it original, delicious and beautiful. Therefore, recipes for traditional dishes at Easter there is a great variety.

The preparation for Easter began normally, with Maundy Thursday. On this day, the hostess, according to tradition, to establish order in the house, cooked cottage cheese passover, bake Easter cakes and paint or paint the eggs.

According to the customs, on the Easter table is dominated by meat dishes that were forbidden during Lent. Since the dishes for the Easter table, usually prepared in advance, is not permitted meat prozharka "blood." Meat should go quite a long heat treatment (good prozharka, baking and / or decoction until tender).

By the traditional Easter table can be fed suckling pig, roasted whole in an oven, tender veal chops, boiled pork shank flavored with garlic, flavored boiled pork, homemade ham. Also, often cooked roast mutton, buckwheat with mushrooms, apples duck or goose, prepared in honey pouring.

As cold snacks can be fed fish jelly or jellied pig's trotters and a rooster, a variety of pickles, vegetables, home-made sausages and cheeses.

In families with more income used to be bring to the table about forty dishes on the number of days of pre-Easter fasting.

As a gift for Easter it was customary to present each other dyed or painted eggs by hand.

As a dessert, the table is traditionally served cottage cheese Easter and Easter cakes.

More on the hostess Easter bake small yeast rolls in the form of a variety of small animals - sheep, rabbits, cranes and cockerels. Roasted lambs reminded of the selfless sacrifice of Christ. Small animals for the holiday table can be baked, too, from gingerbread dough, then cover them with colored icing.

decorated Easter table hostess usually emphasize. The table should not simply burst with an abundance of food, it should be beautifully served.

Easter table necessarily holiday veiled starched tablecloth. On top of that, you can lay several embroidered napkins with Easter motifs. Very harmoniously on the Easter table look small bowls with the first spring flowers. In the center of the table in a large vase you can put a full-blown green twigs of trees and attach them decorative Easter eggs made of papier-mache.

At the present time Zateinitsa the host for some time before Easter is specially grown in a generally flat box of various greens, which are then used to decorate the table. Such greens put on the table right along with the box, which, by means of small toys, benches, stones, houses and imitation wood turns into a cute miniature "garden". Therefore, if you decide to make such a decoration, the drawer, choose a beautiful and neat.

dishes served to the festive table, too, can be decorated in accordance with the holiday: little animals and flowers made from vegetables, fruits and herbs.

A beautiful and original decorated eggs for Easter can be served in a small wicker basket from vines. Our ancestors, usually served krashanki on painted clay dish in the form of chicken, hen or rooster. Also, Easter eggs are very advantageous to look on a plate covered with lettuce leaves or straw.

Well, now is the time, following the customs, make the traditional Easter menu and choose a unique and original version of how to decorate a festive table and prepare the dishes that, traditionally, have long served to the table by our ancestors.