Easter: "Easter" is a Christian holiday which celebrates the resurrection of Christ. It is in fact the extension of the annual feast celebrated by the Jews in memory of the exit from Egypt of the Hebrew people. The Hebrew religion prescribes that during the week of the 14th to the 21st of the month of Nisan (beginning of spring), the faithful should abstain from anything foodt fermented ; on the day of Passover, the meal has a lamb roast, immolated according to practice kosher. Easter Day, set for the first Sunday after the first full moon following the spring equinox, falls between March 22 and April 22: it is the full time of the renewal of nature and, as Easter also follows abstinence from Lent, many culinary traditions mark this festival.
Personalized spot traditional : Born in Alsace, the habit of offering painted or decorated eggs only dates back to the XNUMXth century in France. L'omelette paschal, sometimes made with "collected" eggs or with those laid on Good Friday, is often embellished with bacon or sausage, to mark the end of the period skinny. The tradition of the Easter omelette is still well respected in Catalonia.
Le Egg yolk being considered as " gras », There was a plethora of eggs on the market after the lean period. It was therefore necessary to find ideas to sell the eggs as quickly as possible.
The omelet is followed by a flat de meat, most oftenlamb or kid, but we also consume porc (cochon of grilled milk in Metz, parsley Easter ham in Côte-d'Or). Charente, Poitou, Touraine, Berry and Bresse mark this day in their menu un pie garnished an hachis various meats andhard boiled eggs.
The little noodles en Vinaigrette (called totelots) are characteristic in Lorraine, and the beignets in Roussillon; in Auvergne, we serve pashades, large pancakes thick. the pain that we ate on Easter was whiter than the daily household bread and looked like sweetmeat.
As for pastry, it is present in all kinds of specific cakes.
Russian cuisine also preserves, in addition to multicolored eggs, several traditional Easter recipes, such as kulich and paskha.
In Germany, Ostertorte is a cake made from a cookie dough stuffed with butter cream au mocha and decorated with eggs in chocolate.