Non-Stop New York Ethni-city:
 Easter & Springtime Treats

Cyprian stand-by: Flaounes [Easter Cheesecake]
English traditions:  British Hot Cross Buns
Greek delicacies: Easter Egg Bread  ** Koulourakia [Easter Twists]
Polish favorites: Easter Babka ** Zurek Wielkanocny [Easter Soup] **
                Cheese Pascha ze Lwow [Easter Cheese from Lwow]
Italian recipes:  Quaresimali ** Wine Cookies ** One-Step Panettone **  

     ~~~ Watch this page!  Many more international Easter recipes to come! ~~~

      Food, an integral part of the Easter celebration, is often symbolic. The pre-Lenten period, which lasts until Mardi Gras [Fat Tuesday] is a festive time when people indulge in food that will soon be forbidden.  Lent, which begins on Ash Wednesday, is a period when meat and animal products are banned, especially on Good Friday; fish is eaten as a main course and eating rich foods or between meals is avoided.  St. Patrick's Day [March 17th] and St. Joseph's Day  [March 19th] became important Roman Catholic holidays no doubt because people wanted a break from Lent's solemnity and ascetism.  

                     Why do Christians fast during Lent?  

     Here is an Eastern Orthodox response from the ministry of the Russian Orthodox Cathedral of Saint Nicholas [Fifth Avenue in Manhattan].


       Easter Sunday is a day of celebration and feasting when foods forbidden during Lent return to the table.  Lamb, a symbol of the innocent victim [Agnus Dei means "the lamb of God"], is a popular paschal dish.  Eggs, a symbol of new life or rebirth, are an important part of food traditions. The Easter feast, originating in the northern hemisphere's spring, also represents winter's end: an anticipation of the harvests of a new season.   

       To live in Non-Stop New York is to have access to the tastes of many international heritages.  Here is what New Yorkers will be eating, buying, or serving in April.

ENGLISH EASTER FAVORITES from British-American New Yorkers.
British Hot Cross Buns: a specialty from Great Britain
[Recipe from June Haughton, a Jamaican who earned degrees in music in London.]

"Hot Cross Buns. Hot Cross Buns.
One a penny, two a penny, Hot Cross Buns.
If you have no daughters, give them to your sons.
Hot Cross Buns. Hot Cross Buns."

Hot Cross Buns are easy to make.

Ingredients:
4 1/2 cups All-Purpose Flour || 2 cups Warm Water || 1/3 c Granulated Sugar || 1/4 cup Melted Butter || 2 pkts dried yeast || 2 Eggs, beaten || 1 tsp Salt || 1 cup Raisins or part currants || 1 1/2 cup Icing Sugar || 1/2 cup Mixed Candied Peel || 2 tbs Milk || 1/2 tsp Grated Nutmeg || 2 tsp Cinnamon ||

Hot Cross Buns Glaze:
2 tb Water || 3 tb granulated Sugar || 2 tb Milk ||
Stir ingredients together in a small saucepan [medium heat] until sugar is dissolved.

Instructions:
In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt, cinnamon, and nutmeg.  Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic.   Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and let stand for 10 minutes.

Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full.  Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes.  Bake in an oven preheated to 375° for about 20 minutes or until tops are browned.  Let cool on wire racks until warm, about 10 - 15 minutes. Brush buns with glaze.  Combine icing sugar with milk until smooth; place in a frosting bag or spoon on top of buns to make crosses.   Makes 24 buns.

                                                                 Ready now for The Last Supper:?

CYPRIAN EASTER FAVORITES from Cyprian-American New Yorkers.
Flaounes [Easter Cheesecake]: a specialty from Cyprus
[Mary was raised in Cyprus and now keeps house for her pastor's family.]

Ingredients:
1½ lb plain flour || 1 packet yeast || 1 tsp salt || 2 tsps sugar || 2 tbsps olive oil ||

Filling:
8 oz cheddar cheese || 4 oz halloumi or mozzarella || 1 tbsp plain flour || 1 tsp baking powder || 1 tbsp crushed dried mint || 4 eggs, lightly beaten ||

To Finish: 1 egg, beaten || sesame seeds

Instructions:
Make the dough by sifting the flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 mins. Put into a polythene bag and leave to rise in a warm place for an hour.

Make filling. Coarsely grate the cheeses, add flour, and baking powder then gradually stir in the mint and beaten eggs until you have a stiffish paste.  Preheat the oven to 230° C.  Divide the dough into egg size peices and roll into 4 " discs.  Put a generous tbsp of filling in the centre of each disc and spread slightly.  Pull the dough up at 4 points to make a square.  Press the corners together to seal and leave to rise.  Just before baking, brush with the beaten egg and sprinkle some sesame seeds over.  Bake for 12-15 mins until the cheese filling has puffed up and the pastry is golden. Serve warm or cold. Makes 12 small cheesecakes.

GREEK EASTER FAVORITES from Greek-American New Yorkers.
Easter Egg Bread: a specialty from GREECE
[Irene Myrtsoupolos, a homemaker from Astoria, left Lesbos as a child.]

Ingredients:
2 cups sugar || 6 large, eggs lightly beaten || 1 ½ cups milk || 9 cups all-purpose flour ||
1 cup butter or margarine || 2 hard-cooked eggs, unshelled and dyed  ||
3 (1/4-ounce) envelopes active dry yeast || 1 large egg, lightly beaten ||
1 tablespoon all-purpose flour || 1 teaspoon sesame seeds || 1 teaspoon sugar

Instructions:
Combine first 3 ingredients in a large saucepan, cook over medium heat until butter melts. Cool milk mixture to 105° to 115°. Combine yeast and next 3 ingredients in a large bowl, let stand 5 minutes. Stir in 6 lightly beaten eggs. Gradually add 9 cups flour alternately with milk mixture, stirring well. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a well-greased in a well greased bowl, turning to grease top.   Cover and let rise in a warm place (85°) free from drafts, 1 hour.   Punch dough down, and divide in half, divide each half into 3 portions. Shape each portion into a 2 ½ -foot rope. Pinch 3 ropes together at 1 end to seal, braid ropes.

Place braid on a lightly greased baking sheet, and shape into a circle. Place 1 hard cooked egg where braids meet, shaping dough around egg. Repeat procedure with remaining 3 ropes of dough. Cover braids, and let rise in warm place (85°), free from drafts, 30 minutes.   Brush bread with 1 beaten egg, and sprinkle with sesame seeds.   Bake at 350° for 30 minutes or until golden brown. Yield: 2 loaves.

Koulourakia [Easter Twists]: a specialty from GREECE
[Christos Andrades repairs shoes in Astoria; his parents manage a resort in Corfu.]

Ingredients:
500gm butter || 2 tsp. vanilla || 1 1/4 cups sugar || 3 tsp. baking powder || 6 eggs ||
8 - 10 cups flour || 1 cup mashed sesame seeds

Instructions:
Cream butter, add sugar, then blend together until smooth. Beat 4 eggs and add cream to mixture. Beat in cream. Add vanilla and baking powder and beat until blended. Gradually stir in flour - 2 cups at a time until dough is soft. Knead on a lightly floured surface for 10 mins until smooth. Roll into strips 1.5cm by 20cm  then shape and twist. Place twist on buttered baking sheets. Beat 2 eggs with 2 tablespoons of water and brush over biscuits.

Sprinkle with sesame seeds and bake in a moderate oven (180° C or 350° F) for 10 - 15 minutes or until light brown.                                    Ready now for The Last Supper:?

Kourabiethes [shortbread]: a specialty from GREECE
[George Felakos left Athens when he was in diapers and owns a diner in Queens.]

These popular biscuits, made for Easter and most festive occasions, are often shaped into crescents or peaked circles with a clove in the middle.

Ingredients:
1 cup sifted icing sugar || 2 1/2 - 3 cups flour || 1 cup unsalted butter || 1 tsp. baking powder || 1 egg yolk || 3 cups icing sugar || 1 tbs. brandy ( if you don't want to use brandy, brandy essence is available at most supermarkets)

Instructions:
Mix butter and 1 cup of sugar until light and fluffy then gradually stir in egg yolk and brandy.  Add sifted flour with baking powder.  Knead until soft dough is formed.  Take small pieces of dough and shape into egg size.  Place on greased baking tray and bake in a moderate oven (180° C or 350° F) for 20 mins.  Roll while still warm in icing sugar and sift more icing sugar on top.

Easter Babka: a specialty from  POLAND
[recipe from Stashi, the First Avenue butcher, from the Baltic Shore near Ustka]

Cake:                                                                 White Icing:

1-1/4 cups lukewarm milk                               |||    2 cups confectioner's sugar
2 packages active dry yeast                          |||    1/4 cup cold water
6 tablespoons sugar                                       |||     2 teaspoons fresh lemon juice
6-6 1/2 cups all-purpose flour
1/2 teaspoon salt
10 egg yolks
3/4 lb + 2 tablespoons unsalted butter [softened]
1 cup white seedless raisins
2 tablespoons finely grated orange peel
1 tablespoon finely grated lemon peel

Pour lukewarm milk into a small bowl.  Sprinkle it with yeast and add 1/2 teaspoon
of the sugar. Let the mixture stand for 2-3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft-free place for 10-15 minutes [until the
mixture doubles in size].

Place 6 cups of flour, the remaining sugar, and the salt in a deep mixing bowl and make a well in the center. Pour the yeast mixture into the center and the egg yolks; with a large spoon, gradually stir the flour into the liquid ingredients. Continue to stir until well mixed, and then beat in 3/4 lbs of butter a few tablespoonfuls at a time. The dough should be firm enough to to be gathered into a medium soft ball. If you have to, stir in about 1/2 cups more of flour -- but add it by the tablespoons.

Transfer dough to a electric mixer equipped with a kneading hook; knead about 20 minutes or until the dough is very smooth.  OR knead by hand about 40 minutes.

Shape dough into a ball, place in a lightly buttered bowl, dust the top with flour.  Drape a towel over the bowl and set it aside in a draft-free place for about 1 hour, or until dough doubles in size. With a pastry brush, spread the 2 tablespoons of softened butter over the bottom and the sides of a 12 inch tube pan or a turban mold. Sprinkle the melted butter with the remaining 1/4 cup of flour, then tilt the pan from side to side to spread it evenly.  Remove any excess flour from pan.

Punch the dough down, then knead the raisins, orange peel, and lemon peel.  Pat the dough evenly over the bottom of the buttered and floured mold, drape with a towel, and set aside for another hour, or until the dough has doubled in size [i.e., almost to the top of the mold].

Pre-heat the oven to 375° F and bake the cake in the middle of the oven for 40 minutes, or until golden-brown.  Ease cake onto a cake rack and let it cool.

White Icing:
In a small bowl, combine confectioner's sugar, water, and lemon juice; beat with a spoon until it's smooth.  Drizzle icing slowly over the top of the warm cake.  Allow it to run down the sides.  Let Babka cool at room temperature before serving.

Easter Babka: a specialty from  POLAND
[recipe from Jerzy Pataki, an East Village waiter, with Polish grandparents]

Ingredients:
1/3 cup shortening || 1/2 cup of milk || 1 teaspoon salt || 1/4 cup granulated sugar ||
1 package active dry yeast || 1/4 teaspoon dried lemon peel || 1 cup raisins ||
2 1/4 cups all-purpose flour || 1/4 cup chopped almonds ||

Instructions:
Scald milk. Add shortening, salt, and sugar; stir until melted. Cool to lukewarm. Add yeast to water; stir until dissolved. Add this to lukewarm milk mixture; mix well. Beat eggs; add with lemon peel to milk mixture. Add flour; beat until smooth. Cover; let rise about 6 hours. Punch down. Add raisins; beat until smooth and elastic. Generously grease brioche pan; sprinkle bottom with almonds. Pour dough into pan. Let rise, uncovered, about 20 minutes.

Bake in 425° F oven 20 minutes. Unmold immediately. Yields 12 servings.
                                                            Ready now for The Last Supper:?

Zurek Wielkanocny [Easter Soup]: a specialty from POLAND
[from Stanley Rozycki's parents, Polish-born, but raised in Brooklyn, N.Y.]

Ingredients:
2 cups rolled oats || 16 ozs warm water  || rye bread crust || 1-1/2 lbs. Polish sausage  || 1-1/2 gt. water  || 1-Tbsp. prepared horseradish  || 1 tsp. brown sugar || salt, pepper

Instructions:
Mix the oats and warm water, add bread crust. Let this stand until mixture sours, at least 24 hours. Strain, reserve the liquid.

Cook kielbasa [sausage] in water for 1 hour. Remove the sausage, skim off fat. Combine skimmed broth and oatmeal liquid.

Add horseradish, brown sugar, salt and pepper. Slice sausage, add to the broth, then bring it to a boil.

Cheese Pascha ze Lwow [Easter Cheese from Lwow]: a specialty from POLAND
[Mrs. Jaworski, from the Polish National Home, St. Marks Place, was born in the eastern region of Poland.  This an old, traditional Easter delicacy from her area.]

Ingredients:
1 egg  || 4 eggs yolks || 2 2/3 cups sugar || 1 cup whipping cream  || 1 cup raisins  || 2 lbs. farmers cheese  || 1/2 lbs. unsalted butter  || 1 Tbsp. vanilla extract  || 1 cup chopped blanched almonds  || 2 Tbsp. grated orange peel ||

Instructions:
Beat the whole egg and egg yolks with sugar until thick and creamy. Add half of the cream.   Turn into a saucepan. Heat almost to the boiling point, stirring constantly, but do not let it boil.  Remove from the heat.  Add raisins and cover.

Combine the rest of cream, the cheese, butter, and vanilla in a large electric blender. Blend until it is smooth.

Turn the cheese mixture into a bowl, fold in the egg mixture, and add almonds and orange peel.   Refrigerate for 4-5 hours. Place in a double thickness of cheese cloth. Hang over a bowl in a cold place and let it drain for 24 hours. Chill, serve cold.

Wine Cookies:  a specialty from SICILY
[ from Nonna de Marco, born in Lipari; arrived in NYC on the Guiseppe Verdi]

Ingredients:
1/2 cup butter ||   3 eggs  || 1 cup sugar   ||  1/2 cup red wine  || 1 1/2 cups sifted flour ||
1 tsp baking soda  || 1 cup chopped dates  || 1 cup chopped pecans  ||

Instructions:
Cream butter, add sugar gradually, add eggs one at a time, beating well after each addition.  Add wine, flour, baking soda, dates, and pecans. Mix well.   Drop by teaspoonful on a greased cookie sheet about 2 inches apart. Bake at 375° F, 12-15 minutes. [Yield: 5 dozen cookies] Or use fennel seeds instead of dates, pecans.

Quaresimali:   Lenten biscuits from Florence
[ from Sister Mary Joseph, born in Friuli; works in a NYC foundling hospital]

Preparation: 20 minutes. Cooking time: 10 minutes.

3 eggs || 150g icing sugar || 100g plain flour || 50g cocoa powder || Salt ||

Instructions:
Whisk egg whites until stiff, then stir in the sugar, sifted flour, and cocoa powder with a pinch of salt. Fill a pastry bag with the mixture and "write" the letters of the alphabet onto a buttered baking tray. Leave plenty of space between the biscuits; they will spread a lot during cooking.  Bake for ten minutes at 150°C or until they turn an attractive golden brown color. These biscuits are typical, fatless Lenten snacks, as their name suggests.  
                                                      Ready now for The Last Supper:?

One-Step Panettone:  a specialty from Italy
[ from Francesca, Our Lady of Pompei parish, a working Mom in Greenwich Village ]

Ingredients:
2 eggs                                                  ||   2 cups sugar
1 stick butter (melted & cooled)        ||   3 cups all-purpose flour
1 teaspoon grated lemon peel            ||   2 teaspoons baking powder
1 teaspoon vanilla extract                  ||   2 teaspoons salt
1 teaspoon lemon extract                   ||   2 cups slivered almonds [or filberts]
1 cup buttermilk                                  ||   2 cups golden raisins
3 cups chopped mixed dried fruits

Instructions:
Preheat oven to 325 degrees F.  Grease a clean, empty 1-pound coffee can.  Line bottom with a piece of waxed paper, cut to fit, and grease paper.

In a large bowl, beat eggs and sugar until thick and pale yellow [~5 minutes].
Beat in melted butter, lemon peel, and extracts.

In a small bowl, mix flour, baking powder, and salt, and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit.

Pour batter into prepared can and place on a baking sheet. Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.
Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling.  (You may have to cut out the bottom of the can to push out cake.) To serve, cut into slices or wedges. Makes 1 loaf.               
                                                                  Ready now for The Last Supper:?

Easter Bread: a specialty from Italy

Ingredients:
1/4 c Sugar || 1 ts Salt || 1 pk Dry yeast || 2 1/2-3-1/2 cups unbleached flour || 2/3 c Milk || 2 tb Butter || 2 Eggs [room temperature] || 1/2 c Mixed candied fruit || 1/3 c Chopped blanched almonds || 1/2 tsp fennel seeds || 2 tb Melted shortening || 5 Uncooked eggs colored with Easter Egg Dye

ICING:
1 c Confectioner's sugar || 1 tb Milk || 1/8 ts Vanilla || colored sprinkles ||

Instructions:
In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. beat vigorously for 2 minutes.

Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour. Meanwhile, combine the fruit, nuts, and fennel seeds. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg.

Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a   warm, draft-free place until double in bulk, about 1 hour. Bake the bread in a preheated 350° F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. Makes 1 loaf.

Next: Bonnets, Birds, Babka, or Books?

Easter Parade: On the Avenue--Fifth Avenue: don a bonnet &  join us now.
Sing-along to a unique midi-file of the Irving Berlin classic.
"Easter Parade" is 65 years old -- time to bring it out of semi-retirement.
Only one NYC web site has this song and lyrics: Non-Stop New York!

Explore Non-Stop New York's ethnic richness:
April is for eating! International recipes prepared by foreign-born New Yorkers;
Greek, Cyprian, British, and European dishes for Lent and Easter.
Celebrate Passover: an appreciation of Jewish traditions. 
Pasqua:  Italian Easter traditions: our tribute to Italy & Roman Catholics.
Pysanky: how-to + history of colored eggs: with love to Ukrainian New Yorkers.
Origami bunny: make it in 2 minutes: artful thanks to Japanese New Yorkers.
Romanian Easter: Eastern Orthodox rites of spring: our salute to Romania.

Open Non-Stop New York's basket of seasonal music and religious artwork:
"The Messiah" by George Frideric Handel [1685-1759]: full text & a midi file.
Resurrection Easter Egg by Faberge; hear "Laudate Dominum" a Mozart-midi.
Stabat Mater: Madonna, miracles, and musicians inspired by this religious myth.
Triptych: breathtaking liturgical artwork from Italy & "Ave Maria" midi file.
Agnus Dei, the Lamb of God: another look and music to mediate by.
The Last Supper: Andrea del Sarto's masterpiece & a magnificent midi.
Midi files [various springtime favorites] are linked to these pages.

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