There is a sense in the air that something is changing. Maybe it's the first rays of the sun that not only shine but also warm. Maybe it's the scent of earth, so intense after the rain that you want to immerse yourself in it. Or maybe it's simply the Easter cakes baking in the oven, reminding us that it's already time for Easter.
These holidays are a bit different from Christmas. Instead of sparkling lights – fresh greenery. Instead of cinnamon and oranges – the smell of watercress, horseradish, and mazurkas. Everything is lighter, more spring-like, as if nature wanted to remind us that this is a time of renewal, but not only in a religious sense.
The Taste of Tradition
Every home has its Easter rituals. For some, sour rye soup is cooked according to a great-grandmother's recipe; for others, a sugar lamb always stands in the same place on the table. And although we say these are just symbols, we cannot imagine holidays without them.
However, there is one thing that unites all traditions – FOOD. We may live faster, and we may not have time for homemade baking every day, but at Easter, the scent of a still warm oven lingers, homemade pâté is still on the table, and we still paint eggs, if only to remember how it was when we were children.
Something Different but Familiar
If you are looking for something new for the Easter table, yet close to tradition, try pascha – a dessert that combines sweetness, creaminess, and a wonderful childhood memory.
Pascha Recipe
- 1 kg of full-fat quark,
- 200 g of butter,
- 200 g of powdered sugar,
- 4 egg yolks,
- 100 g of dried fruit and nuts (almonds, raisins, candied peel),
- vanilla pod.
Grind the quark twice, cream the butter with powdered sugar and yolks, add vanilla. Combine with quark, add dried fruit and nuts, place in a form lined with cheesecloth, and refrigerate. After a few hours, pascha will reach an ideal consistency and become a dessert that not only tastes of tradition but also of something more – peace, time to spend with loved ones, and a moment to simply sit at the table and enjoy the taste of what we have - life.
Because maybe that's what Easter is really about? About slowing down, feeling that here and now is good enough. That sometimes tradition is not only what was but also what we create now – in our own way.
Kasia
