Best Easter Food Recipes 2021
In 2021, the bright Orthodox holiday of Easter fell on May 2. Traditionally, on Easter, the first meal of the day falls in the early morning. After the midnight church service, the faithful serve a festive breakfast to break the 40-day fast. Orthodox Christians begin their meal with sacred foods.
The traditional Easter menu includes Easter cakes, colored eggs, a variety of meats, salads and side dishes.
Easter is considered a family holiday. Ukrainians often arrange lavish feasts with a huge variety of dishes.
This year, we decided to help you compose a delicious and varied menu for the Easter table, and at the end we prepared a list of products that will allow you to buy everything you need in advance and save time.
What to cook for Easter 2021?
Snacks
Easter eggs
Painted eggs are one of the main symbols of Easter. We recommend that you pay special attention to this treat.
There are many different ways to decorate Easter eggs in 2021. For decoration, you can use special food colors, use natural colors, stickers, glitter, foil.
Naturally, we recommend using natural ingredients for decorating Easter eggs. You can see how to decorate dyes without chemicals by following the link.
Pork loin
Pork loin is a great delicacy after 40 days of fasting that will delight your family and guests. Pork loin marinated with apple cider and with maple mustard glaze will decorate any festive table. However, we recommend starting the preparation early, as the marinade will take 8-24 hours.
Ingredients
For the marinade
- 1 cup kosher salt
- 1/2 cup cane sugar
- 2 tablespoons black pepper
- 2 tablespoons chopped coriander
- 2 tablespoons mustard seeds
- 12 sprigs of thyme
- 2 bay leaves
- 4 cups apple cider
- 2 kg boneless pork loin (bandage if desired)
For glaze
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup Dijon mustard
- 1/3 cup cane sugar
- 2 tablespoons maple syrup
- 2 tablespoons thyme leaves
- 2 cups apple cider
Preparation
- Make a marinade with salt, cane sugar, black pepper, coriander seeds, mustard seeds, thyme, bay leaf, 2 cups of apple cider, and 2 cups of water. Place the marinade on low heat and bring to a low boil. Cook, stirring the brine, about 4 minutes, until the sugar and salt are dissolved. Transfer the marinade to a large bowl and add the remaining 2 cups of apple cider and 2 cups of ice. Let cool to room temperature.
- Take a zippered plastic bag. Put the pork in there and cover with the marinade. Close the bag and refrigerate for 8-24 hours. The longer the meat is marinated, the richer the taste and aroma will be.
- Remove the pork from the brine and pat dry on all sides with paper towels. Let the pork stand at room temperature for 1 hour.
- Place the wire rack in the bottom third of the oven; preheat the oven to 200 ° C.
- Season the pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Fry the pork until golden brown on all sides for about 10-12 minutes.
- Combine mustard, cane sugar, syrup, and thyme in a medium bowl. Pour the apple cider into a large roasting dish or glass baking dish.
- Transfer the pork to a surface and let cool. Brush the mustard mixture on all sides of the meat.
- Place the pork in the cider dish. Place in the oven and bake, sprinkling the loin every 15 minutes with cider until tender, about 50–70 minutes.
- Transfer the boiled pork to a cutting board and let sit for at least 15 minutes before slicing.
Cheese and meat cuts
Ukrainians love to bless on Easter not only cakes and dyes, but sausages and cheese products. As a rule, no Easter table is complete without such delicacies. You can buy several types of cheeses and sausages and serve a cheese and meat platter.
Add raw smoked sausage, goat cheese, suluguni, blue cheese and gouda to the cooked pork loin. Decorate with nuts, honey, and dried fruit.
Vegetable mix
In addition to a cheese and meat plate, we suggest putting fresh vegetables and herbs on your festive table for Easter.
You can cut vegetables into wedges and serve on a large plate or wooden board. But if you want to wow your guests, serve up a stylish serving portion. Cut the bell peppers, carrots, celery, cucumber into thin strips. Take small glass shots and place the assorted vegetables there. Serve the appetizer on a tray with Caesar or Tartar Sauce.
Main dish
Chicken curry with grapefruit, honey and thyme
Curry combines with honey and pleasantly tart grapefruit juice to create a rich chicken frosting. Such a dish will look great on a festive table for Easter. We recommend serving the poultry with potatoes and green vegetables.
Ingredients
- Whole chicken
- Salt and ground pepper
- ⅓ glasses of grapefruit juice
- ¼ glass of honey
- 1 teaspoon curry powder
- 1 tablespoon finely chopped thyme
Preparation
- Preheat the oven to 200 degrees. Rinse the chicken well and pat dry with paper towels. Massage the salt and pepper into the chicken carcass to taste. Place the chicken, breast-side up, in a cast iron or ovenproof pan.
- In a medium bowl, combine grapefruit juice, honey, curry powder, and thyme. Pour the marinade over the chicken on all sides.
- Roast the chicken for 30 minutes, pouring the marinade over the top every 15 minutes.
- Reduce the temperature to 180 degrees and continue to juice the chicken from the pan until cooked, about 45-50 minutes. If the skin starts to burn, cover the top of the pan with foil. Let the chicken sit for 10 minutes before cutting.
Potato biscuit
At first glance, this dish may seem complicated, but trust me, it is not. If you're worried about serving nicely, leave it in the skillet.
Ingredients
- Pink potatoes, thinly sliced into slices
- 5 sprigs of fresh thyme
- ½ cup (120 ml) duck fat (or ghee or olive oil)
- Sea salt and freshly ground pepper
Preparation
- Preheat oven to 250 ℃.
- Lubricate the inside of a 20-centimeter cast iron skillet (you can use any skillet you have) with duck fat or oil. Place one sprig of thyme in the center of the skillet and then arrange the potato slices in a nice spiral. (The bottom layer will be visible if you decide to turn the pan over and put the dish on a plate. So use the nicest slices)
- Grease each additional layer of potatoes with extra oil, then sprinkle with fresh thyme, salt and pepper.
- Cut a circle of parchment paper a couple of centimeters larger than the pan.
- Grease one side and lay on top of the potatoes.
- Press the potatoes to the bottom of the skillet with a weight or brick on top. This will help force the excess liquid out of the potatoes.
- Place the potatoes in the oven. Cook for 50 minutes. Check the potatoes for doneness with a toothpick or knife. If he comes in easily, then you're done.
- Let the potatoes cool for 10 minutes. Place a serving plate in the skillet and turn it over. Sprinkle fresh thyme on the biscuits before serving.
Salads
Horseradish carrots
This recipe is a cross between Korean-style spicy carrots and a more sophisticated French version. The natural sweetness of the carrots is emphasized here with a spoonful of cooked horseradish and Dijon mustard. We recommend experimenting with adding ingredients such as pea sprouts, black sesame seeds, almonds, and raisins.
Ingredients
- 500 g grated peeled carrots
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon horseradish
- 80 ml olive oil
- 1 teaspoon salt
- Ground pepper to taste
- 1 cup finely chopped fresh herbs like cilantro, parsley, mint, etc.
Preparation
- Combine mustard, salt, lemon juice, horseradish and olive oil in a bowl.
- Add the sauce to the grated carrots and let sit for 10 minutes to mix the flavors.
- Add greens to the salad. Season with salt and pepper to taste.
Fresh vegetable salad
This vegetable salad recipe is full of great flavors, colors, and textures, including celery, carrots, red peppers, apple, cucumber, herbs, kale, goat cheese, and almonds. It is great for a spring festive Easter lunch. Even if it stands, it will remain fresh.
Ingredients
- 1 cup white wine vinegar
- 1 cup olive oil
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 3 medium celery stalks
- 2 medium carrots
- 1 large red bell pepper
- 1 medium apple
- 1/2 large cucumber
- Arugula
- Peking cabbage, savoy cabbage or any other cabbage
- 200 gr goat cheese
- 1/2 cup toasted almonds, chopped
Preparation
- Rinse all vegetables thoroughly and cut into equal small cubes.
- Combine vinegar, oil, honey, salt and pepper in a large salad bowl until smooth.
- Add celery, carrots and bell peppers to the dressing. Let the vegetables marinate for 10 minutes to 1 hour.
- Add apple, cucumber, arugula, and cabbage to a bowl. Mix all vegetables and herbs thoroughly. Add goat cheese and almonds and stir again.
Dessert
Easter cake
Easter cake is the main symbol of Easter. Pasca is time consuming to make, but worth it. Remember to be in good spirits and good thoughts while cooking. You must put all your love and warmth into the Easter cake, which you will treat to your loved ones.
Ingredients
Dough
- 450 g wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 50 g butter
- 50 g icing sugar
- 14 g instant dry yeast (2 bags)
- 210 ml cool milk
- 1 egg, beaten
- 100 g mixed dried fruits
- 25 g orange or lemon zest
Glaze
- 100 g icing sugar
- 1/2 lemon, juice only
Decor
- 8 cherries, quartered
- almonds, toasted
- sprinkling
Preparation
- Start by washing and drying 6 cans. Oil the tins well and place in each oiled baking paper.
- Sift the agony. Add salt and cinnamon to a large bowl and rub the butter with your fingertips. Make a well in the center of the bowl and add sugar and yeast.
- Add the beaten egg and cool milk to the flour and stir until a soft, pliable dough forms.
- Place the dough on a lightly floured work surface. Add dried fruits and zest to the dough and knead until smooth.
- Form the dough into a ball and place it in an oiled bowl, then cover with a clean kitchen towel and set in a warm place for 1 hour to come up.
- Then transfer the dough to a lightly floured work surface and beat the dough. Form a ball again and return to bowl, then cover again with a tea towel and set aside for another 30 minutes.
- Then, transfer the dough to a lightly floured work surface and divide it into 6 equal portions. Roll each piece into a ball and place in an oiled pan. Cover the molds with a tea towel and let rise, about 25-30 minutes.
- Preheat oven to 240 ° C.
- Once the pascs have risen about ⅔ of the height in the tins, place them on a baking sheet and bake for 25–35 minutes or until pale golden brown.
- Remove the easter from the molds and allow to cool completely before frosting and icing.
- To make the frosting, add lemon juice to the icing sugar and beat with a mixer until peaks. Cover the top of the Easter cakes with icing. Top with iced cherries and toasted almonds and sprinkle on top.
List of products for Easter
At the end, we have prepared a list of products for you to celebrate Easter. We have included in the list all the necessary products for preparing a festive Easter dinner, as well as products for baking Easter cakes and dyeing Easter eggs.
We have prepared a template list of products. You can edit the product list according to your needs by downloading the Costless app. Use the price comparison feature to find the best deals and nearby stores.