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Celebrating Easter in Britain and Ireland
Easter Recipes
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By Elaine Lemm
British & Irish Food Expert
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Easter Food in Britain and Ireland
Easter was originally known as Pascha after the Hebrew word for
Passover but was replaced by the word Easter, which comes from Eostre,
the name of the Anglo-Saxon goddess of fertility and springtime.
Food at Easter
Easter in Britain and Ireland is similar throughout all four countries
and involves traditional cooking and baking with the highlight of the
weekend of festivities involving copious amounts of chocolate eggs. The
two important cakes at Easter are the Simnel Cake and Hot Cross Buns.
Hot Cross Buns are marked with a cross and were eaten by the Saxons to
honor their goddess Eostre - it is thought the bun represented the moon
and the cross the moon's quarters. To Christians, the cross symbolizes
the crucifixion and traditionally eaten warm with butter on Good
Friday.
The Simnel Cake signifies the end of Lent, the period of 40 days which
comes before Easter. For Christians, Lent is a period of fasting and
repentance. It culminates in a feast of seasonal and symbolic foods.
The Simnel Cake is rich with fruits, spices and marzipan, all forbidden
during the period of Lent.
Originally the Simnel Cake was made on Mother's Day (Mothering Sunday)
in the days when girls in service (maids and cooks) were given the day
off to visit their mothers. It is now, however, eaten at Easter.
The name is believed to come from a sister (Nell) and brother (Simon)
wanted to make a cake for their mother. One wanted to bake the cake,
the other to boil it which was once a common way of cooking a cake.
They decided to do both and bring them together in one cake.
Eggs have been associated with Easter celebrations throughout history;
in ancient times it was thought the egg represented fertility and new
beginnings. For Christians, Christââ¬â¢s resurrection is symbolic of
new beginnings and represented by the giving and receiving of eggs.
Since the Middle Ages it is traditional for the eggs to be brightly
colored, celebrating the brightness of spring sunshine. It is still an
important custom for Christians, though in modern times the eggs are
made of chocolate, another relief from the austerity of Lent.
Easter Day Lunch
The culmination of Easter weekend is the Easter lunch. As Easter falls
in the spring the favorite meat across England, Scotland, Wales and
Ireland is lamb. A simple roast leg of lamb, or a boned leg, stuffed
with fresh herbs is always a favorite.
Side dishes will always be the best of spring vegetables; spring
cabbage, new season carrots, and a dish of Jersey Royal Potatoes .
Gravy will also be served usually made with meat juices and stock and a
fresh mint sauce, the only condiment.
Chocolate will appear again for dessert, usually a Chocolate Mousse or
decadent chocolate cake .
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