Beautiful table setting for Easter. Easter table setting

Beautiful table setting for Easter. Easter table setting - the most interesting blog posts

28.10.2019 The drinks

For many, the Easter table is associated with painted eggs, Easter cake and cottage cheese Easter. But why limit yourself only to them. In this article, you will find a selection of recipes for traditional dishes for this bright holiday.

Every housewife on Bright Resurrection of Christ tries to decorate her table with a variety of dishes that will look organic on this holiday. Below are collected Easter dishes with photos that everyone can cook. After all, there is nothing complicated about them.

Knead the dough with 300 g of flour, 1.5 tsp of baking powder, 120 g of brown sugar, salt and butter (80 g), cut into pieces. Knead the ingredients and add 3 yolks and 2 tbsp. spoons of water. Cool the finished dough for an hour
Preparing the custard. To do this, grind 7 yolks with vanilla sugar (3 tablespoons) and flour (130 g). Boil 250 ml of milk and pour it into the future cream. Stir, cool and mix with ricotta (600 g). Italian cheese can be replaced with cottage cheese
The zest is erased from two oranges on a grater, the insides are cut out and added together with candied fruits to ricotta
Two-thirds of the dough is rolled into a circle with a diameter of 34-37 cm. The dough is laid out in a 24-27 cm mold. The form must first be coated with oil. A ricotta mass is laid out on top. The edges of the dough are wrapped around the filling
The remaining dough should be made into strips 1.5 cm wide. They should be placed crosswise on the top of the cake. Grease with butter and bake at 180 degrees for 35-40 minutes. Then cover with foil and bake for another 15-20 minutes
While the cake is cooling, you need to whip cold cream (300 ml) into the foam, gradually pouring powdered sugar (1 tbsp. Spoon). This cake is served on a table at room temperature. Cold cream is laid on top

Kalitsunia Greek pies for Easter

Even those who do not consider themselves to be religious people paint eggs for Easter. Colorful eggs are one of the main symbols of this holiday.
But, you can paint them in different ways. Natural or artificial colors can be used. Apply plant leaves (dill, parsley, etc.) during staining
But, if you want to really surprise your guests, then you can use scotch tape while coloring Easter eggs. Various shapes can be cut out of it, glued to eggs and dipped in dye. After staining, the tape can be peeled off. Original Easter eggs are ready

Meat dishes for Easter

The Easter table is rich in meat dishes. Since olden times, boiled pork, ham, stuffed pig, baked veal, wild duck stewed in sour cream have been served on this bright holiday. Some of these dishes are still popular today.

Easter meat: roll with egg

We pass beef (500 g) and pork (500 g) through a meat grinder. Add one egg, soaked in water and squeezed rye bread (100 g) to the minced meat.

Finely chop the onion (1-2 pcs.) And add to the minced meat. Ground black pepper and salt should also be added to the minced meat. Mix everything thoroughly
Cover the baking dish with foil, grease with vegetable oil and spread part of the minced meat. Place four boiled and peeled eggs in the center of the roll and cover them with the rest of the minced meat. Ram
We bake the roll in the oven preheated to 180 degrees, 30 minutes

Aspic is also a traditional Easter dish. In addition to its original taste, this dish is useful for people with joint problems.

Pork legs (4 pcs.) Must be scalded with boiling water and peeled. Large ones need to be cut. We put them in a saucepan and fill with cold water. Cook on low heat for 4 hours, periodically removing the foam
After two hours of boiling the pork legs, put the stripped and chopped beef (500 g) in a saucepan
Peel and cut half of the chicken into pieces. We clean chicken stomachs (500 g) from films. Cut celery (1/2 root) and carrots (3 pcs.) Into slices. Cut the onion in half
We put the chicken, stomachs and vegetables in a saucepan with the future aspic in an hour and a half after adding the beef. Removing the foam
After 40 minutes, strain the broth. Separate the meat from the bones, cut into pieces of optimal shape. Put them in a saucepan, salt and add garlic, pepper (5-6 peas) and bay leaf. Fill with broth and bring to a boil
Remove from heat, cool slightly and pour jellied meat into molds. When the dish cools down to room temperature, put it in the refrigerator

Boiled pork is another dish that will be served at Easter. To prepare it, you will need a ham, salt, pepper and garlic.

First, salt the ham at the rate of 20 g of salt per kilogram of meat. The ham should remain in the salt for about a day. Then you need to cut the skin with a sharp knife, rub the meat with pepper and stuff the ham with garlic. There should be one garlic clove for one kilogram of meat.
Warm up the oven, put the ham on a baking sheet and pour half a glass of water. When the upper part of the ham is browned, turn it over and bring it to readiness.
In order for the top crust not to dry out, you need to constantly pour out the juice that stands out

Chicken for easter

Chicken on the Easter table is also a frequent guest. It can be prepared according to such a "monastery" recipe.

Fillet (1 kg) cut into several pieces and lightly beat
Peeled and roasted walnuts (2 cups), cashews (1 cup) and hazelnuts (1 cup), chop
Cooking three types of batter. Pour a tablespoon of flour into one bowl. In the second, mix eggs (4 pcs), flour (1 tablespoon), salt, pepper and sugar. Pour chopped nuts into the third
Before frying, chicken fillet steaks should be rolled in each of the three batter on both sides. It is better to use olive oil for frying.

Fish for easter

Fish on the Easter table is not a very frequent guest. But, if you like to pamper yourself with fish dishes, then try baked mackerel in tomato sauce.

Gut mackerel (4 small fish) and rinse thoroughly. We remove the fins and make four deep oblique cuts from each side. Put 2-3 small sprigs of dill in each. Putting the fish in the refrigerator
Chop onion (1 piece) and garlic (1 clove). Pour vegetable oil (2 tablespoons) into a small frying pan and fry the onion and garlic. Canned tomatoes (200 g) need to be mashed with a fork, transferred to the pan and cooked for 15 minutes
Pour red wine vinegar (2 tablespoons) into another pan, add sugar (1 tablespoon) and boil over low heat until the volume is halved. Pour vinegar into tomatoes. Mix and pass through a sieve. For the sauce to be fully prepared, you need to pour vegetable oil into it (100 g - 120 g)
Finely chop the dill and green onions. Add them to the sauce. Salt, pepper and stir
Mackerel should be greased with vegetable oil, salt and pepper. Cover the baking sheet with baking paper and put the fish on it. Preheat the oven to 190 degrees. We bake the mackerel for about 15 minutes. During the cooking process, the fish will need to be turned over once for even baking.

We serve the fish hot with tomato sauce.

Easter salad

Can you imagine a festive table without salads? For Easter, you can cook such an interesting and, most importantly, delicious salad with boiled tongue.

Cut the cabbage (400 g) into thin strips. With my hands. Cut the boiled tongue into strips (1 pc). Drain the brine from pickled cucumbers (100 g) and cut them into strips
Mix together cabbage, tongue, cucumbers and chopped green onions (10 g). If you wish, you can add other greens. Season the salad with olive oil (50 ml). Salt, pepper and stir
Top the salad with cashew nuts and herbs

Easter cakes photo

Homemade wine for Easter

Homemade wine has traditionally been considered the main drink on the Easter table. Stronger alcoholic drinks are in use today. But, the use of such drinks is fraught with health. A couple of glasses of homemade wine for Easter is not only not condemned, but on the contrary, can help the body to better process food after fasting.

An important success factor in home winemaking is the harvest of the grapes at the time they are fully ripe. At this time, the berries contain the maximum amount of sugar. What is decisive for the fermentation process.

After harvesting the grapes, the berries must be separated from the brush and placed in a container. If a lot of grapes are harvested, then 60 liters stainless steel tanks are suitable for this purpose. Before placing the grapes in the container, the berries must be crumpled with your hands. Containers with grapes should be placed in a room with a temperature of 10 -25 degrees
During the fermentation of grapes, it must be stirred periodically.
When sediment appears, the wine needs to be filtered. For this purpose, you can use gauze or nylon stocking. Sugar must be added to the clarified liquid. One liter of wine requires one cup of sugar. Stir the wine until the sugar dissolves
We are waiting for the wine to ferment and pour it into three-liter jars. Leave 2 cm from the throat to the level of the wine. Roll up the cans with lids and make a hole in their middle. We insert a medical hose into the hole. It should be above the wine. We coat the hole with the hose with plasticine for tightness. We insert the opposite end of the hose into a jar of water, making a water seal
During fermentation, a precipitate forms in the wine. It must be removed periodically (pour the wine into other jars, leaving a sediment) and repeat everything from the beginning
Fermentation times depend on various factors and can vary greatly. Taste the wine periodically, add sugar (if required) and as soon as the drink suits your taste, close the jar with a nylon lid and leave for storage

Decorating Easter dishes

Housewives use their own tricks to decorate their table and gourmet dishes for Easter. Below in the video, you can spy on some of them and take note.

Video: Decorating Easter dishes

Easter table setting and dish decoration

You can write for a very long time about serving and decorating the Easter table. Each hostess in her head has many ideas on how to beautifully serve dishes prepared for this holiday
On the table during the celebration of the Bright Resurrection of Christ, you need to place the symbols of Easter: cakes, eggs and other dishes
And also what will indicate the awakening of nature from winter sleep: flowers, greenery, decorative bird nests
The Easter bunny toy figure will also be appropriate during the holiday feast
The main material of the Easter table is natural wood.
If your table is made of this material, then you can do without a tablecloth at all for Easter.
Natural wood, flowers and greenery will make your table unforgettable
Place a vase of flowers in the center of the table, and a colored egg on a plate for each guest. And if you write the name of the guest on the eggs, then they can be used as seedling cards.
Easter cakes, traditional for this holiday, can be decorated not only with icing, but also with mastic for cakes.
You can choose the color of the mastic so that the cake fits organically into the overall design of the table. You can not only cover the cake with mastic, but also make flowers out of it to decorate this pastry.
You can make various figurines from mastic and decorate with them curd Easter. The main thing here is to have imagination. And sculpting figures from this material is as easy as making it from plasticine

Good holiday to you!

Video: DIY Easter decoration. Egg made of thread and glue

Easter is a bright, big Christian holiday that gathers parishioners under its church domes in common prayer, and for the Easter table - family, relatives, friends and neighbors.

Each hostess in her house tries to cook a lot of delicious and varied dishes so that the whole Easter week (Bright Week) the table is full of food, so that she herself can break her fast, and please, not deprive guests. What to cook, what dishes to cover the festive Easter table, let's take a look at the recipes below, well, at the very end of the article, let's take a look at a video on the Easter table recipes from Julia Vysotskaya.

Ordinary dishes - traditional for Easter

Our ancestors thoroughly approached the celebration of Easter. Well-to-do families put on the table, in addition to colored eggs and cakes, also such delicacies:

aspic and jellied meat,baked poultry,boiled pork and sausages,vegetable salads,pickles,pies with a wide variety of fillings,homemade wines,beat down.

Those who did not have such an opportunity prepared simple recipes for the Easter table, but without fail, Easter cake, cottage cheese Easter and colored eggs.

After the night service, the family returned from the church, the owner walked around the table three times with a bowl of consecrated food, and then the family proceeded to the meal. The first thing that everyone tried was pieces of food sprinkled with holy water.

Cooking festive meals - Easter menu

A modern family carefully prepares for a bright holiday, groceries are purchased in advance, the hostess takes out a cookbook or a notebook on cooking, chooses the best recipes for the Easter table, which are passed down from generation to generation.

Easter cakes recipes

At the head of the table is a cake, it is baked from choux or butter yeast dough, less often from sweet unleavened dough.

Whoever cooked the cake knows what a complex dish it is, and must be prepared responsibly. Easter cakes are baked during the week on Maundy Thursday before Easter, as a last resort - on Saturday, but not on Good Friday, if you adhere to traditions.

For Easter cakes, we buy only fresh and high-quality products. Before starting work, the hostess is baptized so that God would give a blessing. The room where we prepare the dough and bake the cakes should be clean, quiet, warm, without drafts.

Easter cake products

· Peasant oil with a high percentage of fat content - 400 g

· Yolks - 15 pcs (only from home eggs)

· Country milk - half a liter

· Flour - 1 kg of the highest grade

· Sugar - 500 g

· Semolina - half a glass

· Vanillin or vanilla sugar

· Candied fruits 50 g, raisins 200 g, half a lemon with thick skin

· 80 g wet yeast

1. We dilute yeast in 250 g of warm milk and mix with a glass of flour sifted through a sieve.

2. We wrap it with a warm scarf or blanket and put it in the heat, to the stove or radiator.

3. As soon as the dough rises, we simulate it and add the remaining milk (after having dissolved sugar in it), then flour, yolks. After that, again in the heat - under a fur coat for three hours.

4. As soon as the dough is suitable, begin to actively knead, adding butter, vanillin, raisins and lemon zest. Knead the dough until it starts to squeak and is easy to separate from the walls of the dishes and hands.

We bake cakes

Lubricate the baking dishes from the inside with margarine and sprinkle with semolina, it is even better to use special paper that protects against sticking and decorates the baked goods. Put a little batter into the mold a little less than half, cover and let it come up.

1. We turn on the oven at 180º in advance, as soon as the cake grows twice, very carefully set it to bake for 30 minutes.

2. We check the readiness with a thin wooden stick, piercing the cake - it should remain dry.

3. Gently take out the pastry and after 10 minutes gently shake it out of the mold.

Easter cakes decorations

Traditionally, the cake was greased with sugar syrup and sprinkled with colored millet. Now housewives mainly use icing sugar, buy it, or make it with their own hands. Making the glaze does not require significant effort:

1. Take one protein and one glass of sugar

2. Beat with a mixer until a homogeneous thick mass that retains its shape when transferring to the product

3. Sprinkle with colored powder

Easter cottage cheese recipes for the festive table (photo)

Easter cottage cheese is a fragrant and very tasty dish that quickly disappears from the festive table and is eaten with pleasure. Easter cottage cheese happens:

Raw; Zemergency; INarena; Zbaked in the oven

Raw curd easter made, or rather, takes the form of a special stepson in the form of a pyramid, on which a convex pattern of a cross or other church symbols is embossed.

1. We make the main dish of the Sunday table from cottage cheese, grated until smooth, with the addition of cream, powdered sugar, vanillin, cardamom, and yolks.

2. It is better not to add raisins to the curd if you are going to store it for several days so as not to turn sour.

Easter Custard

1. We brew the yolk creamy mass

2. Stir in cottage cheese and sugar, cream or butter

3. At the end, add vanillin, raisins, candied fruits (preferably multi-colored), walnuts (finely ground)

Baked Easter is different from traditional Easter cooking, but no less delicious and beautiful. Oven-baked cottage cheese will require more effort than previous options. For it, you need to take a split form with a large diameter.

Oven baked Easter products

· Fatty, dry, cottage cheese rubbed through a sieve 1.5 kg

· Sugar 400 g

· Pack of vanilla and lemon zest

· Raisins 200 g

· Rustic cream 200 g

· Butter 50 g

· Peasant eggs 6 pieces

· Semolina 100 g

The process of cooking cottage cheese Easter baked in the oven

1. Separate the yolks from the whites, beat them separately into a foam.

2. We mix the yolks into the curd and add the cream, in which we put preliminary semolina to swell.

3. Then pour in melted butter and add powdered sugar.

4. At the very end, carefully stir in the raisins, vanillin with lemon zest and, last of all, add the proteins.

5. Grease the form with margarine and sprinkle with semolina.

6. We transfer the curd mass into a mold and put it in the oven, preheated to 180º, leave to bake for 20 minutes.

7. We carefully take out the finished Easter from the split form.

Easter curd decoration

· whipped cream with icing sugar

· fresh berries

· caramel

· powder

You can use other decorations of the festive dish - it all depends on the flight of your imagination.

Easter table - meat recipes

The festive table does not do without rich jellied meat, which is served to the table with seasonings: horseradish and mustard.

Poultry aspic

Products for chicken jellied meat:

· Rooster carcass

· Homemade chicken carcass

· Chicken or turkey breast 1 kg

· Gelatin - 3 packs of 25 g

· Garlic, onion, carrot, pepper, salt.

The process of making poultry aspic

1. On Wednesday, the week before Easter, soak the meat in a large saucepan overnight.

2. In the morning, on Clean Thursday, we drain the water, rinse the carcasses well, fill it with new water and start cooking.

3. The first water, after it boils, we drain, we collect new, bring to a boil.

4. We make a very small fire so that the meat languishes.

5. Add bay leaves, carrots, 2 large peeled onions.

6. Cook until the bones begin to separate from the carcass.

7. Turn off the heat and leave to cool, and then take out the meat with a slotted spoon and cut it, removing the skin and bones.

8. Chop, salt, pepper and put on plates.

9. Soak two bags of instant gelatin for an hour and pour into a saucepan, heat to 90º.

10. Squeeze the garlic previously squeezed through the garlic into the water through cheesecloth and pour into plates, set in the cold.

Now we decorate the jelly

We take out the finished jellied meat, laid out on plates, to cool, decorate on top:

sprigs of greeneryfigurines from boiled carrots,slices of pickled cucumber,pieces of egg.

Easter table - recipes for meat dishes (photo)

In addition to jellied meat, a variety of meat snacks for the Easter table:

Smoked hams; Ptit; Zdace; Mclear rolls;sausages,in the old days, blood sausage was especially popular.

All this can be bought in a store, in the market or prepared by yourself.

Pork or young beef pork

1. We take a ham or even better a loin and soak it in water.

2. Marinate in a saline solution with spices (garlic, onion, juniper leaves, bay leaf, allspice, paprika), the more time the better.

3. Place in foil and oven until cooked at 200º

Pan fried chops

1. Cut meat (loin) in portions for cutlets

2. We beat off, salt, pepper

3. Roll in flour and egg on each side

4. Fry in a pan in vegetable oil or pork fat.

Liver cake (beef or chicken liver)

1. We clean the liver, remove hard inclusions

2. We leave for a couple of hours in water to get rid of blood

3. Grind in a meat grinder

4. Add seasoning, egg and flour, onions and make pancakes

5. Fold in the form of a cake, coat the liver cakes with mayonnaise with a lot of fried onions

Easter salads on the festive table - recipes

On the festive table on Easter Sunday, there are many high-calorie and heavy flour and meat dishes. Therefore, it is best if there are light vegetable salads on the table. Now vegetables are in stores all year round and you can indulge yourself in light healthy salads.

Holiday salads - recipes with photos

Light and tasty salad with tomatoes, cucumbers, radishes and herbs. As a dressing can be olive or vegetable oil

Spring salad a great addition to meat dishes. Delicate and vitamin with radishes, the first spring herbs, seasoned with olive oil and sprinkled with vinegar - it will decorate the festive table with bright colors.

Go well together asparagus beans, green peas, egg and greens, and if we add hard cheese and garnish with lettuce leaves, it will be an original festive dish.

Boiled young potato salad with herbs, seasoned with garlic, mustard and unrefined fragrant vegetable oil.

Easter dough wreath for eggs

Painted eggs occupy an important place on the Easter table - it is impossible to imagine a bright Sunday without them. Each housewife chooses her own way of dyeing and creatively decorating eggs: onion peels, herbs, food colors, decals, beads, balls and flowers.

In order for the eggs to look beautiful on the table, a wreath is specially baked from rich yeast dough. It is convenient to place eggs in such a roll, besides, it will decorate the Easter table with dignity.

Easter is a big, bright holiday with the All-Night Liturgy, the blissful ringing of bells and the divine aromas of Easter dishes, with which every home is greeted on a bright Sunday ..

Video - Easter festive table from Julia Vysotskaya (recipes)

Infographic - how to make Easter cake

The month was called April. The last snow is melting from the fields, the rivers break and carry the winter ice shackles into the seas, the streams ring. The trees are already covered with green haze. In the clear spring sky, there are slender schools of migratory birds. A holiday comes in nature.

The holiday also comes to man: after a long seven-week fast, there comes the bright Resurrection of Christ, Holy Pascha.

Easter traditions

Every year Easter falls on different days and months, from March to May. Prepare for Easter in advance. On Maundy Thursday (Quarters), housewives clean the houses, wash and clean, bake bread as a sign that it should not be translated in the house all year round. Maundy Thursday is called "clean" not only because of putting things in order. On Maundy Thursday, every Orthodox Christian is cleansed spiritually.

On Maundy Thursday, eggs are painted everywhere. This is a family activity, the kids are happy to remove the husk from the onion for decoction. Easter cakes are baked on Good Friday, and on the night of Holy Saturday to Sunday they are consecrated.

Before Easter, it has long been customary to do good deeds: collecting money to redeem debtors from prison, transferring alms to prison inmates and treats to guard soldiers. Poor people bought birds from birders and set them free.

Easter treat

In the old days in Russia, throughout the festive Easter week, Easter tables were laid in houses. For them, guests were invited, brought to treat the poor, gathered in large families. "Christ is Risen!" - this is how the Orthodox greet each other on this day.

The symbol of Holy Easter is a colored egg. The consecrated egg is eaten first at the Easter table. Eggs are exchanged with relatives, neighbors, left in the temple.

Colored eggs

Eggs must be washed well before dyeing. Traditionally, eggs are cooked hard-boiled in a broth based on onion husks or young birch leaves. Depending on the intensity of the onion broth, a beautiful color is obtained, from golden yellow to brown. If you tie parsley leaves to the egg before dyeing, cute patterns will remain.

Nowadays, food coloring is more often used. Dissolve the paint in boiling water, dip the hard-boiled eggs into it for a few minutes, carefully remove and spread out to dry.

You can paint eggs in patches and colored threads. A pre-soaked egg is wrapped in silk or wrapped with natural colored threads and boiled.

If there are children in the house, boiled eggs as a base and paint brushes will delight and turn the decoration of the Easter table into a fun and memorable event.

Vegetable oil, when rubbed with dried eggs, will give a beautiful shine.

Kulich was considered ceremonial bread among the Slavs. The prototype of the Easter cake is artos, church leavened bread in the shape of a large cylinder. It was customary to distribute it to parishioners on Bright Saturday after the completion of the prayer. It is believed that earlier in Russia, Easter cakes were baked several times a year before big holidays, and used in rituals and fortune-telling.

The preparation of Easter cake for the Easter table should be done with bright thoughts and a good mood, without haste and fuss.

Kulich

What you need:

base: flour (six hundred grams), cream (one and a half cups), sugar (a couple of glasses), six eggs, butter (two hundred grams), yeast (fifty grams);
additives: raisins, any nuts, for example, almonds, vanilla, rum, cognac, orange or lemon zest, saffron, cinnamon;
for decoration: icing, egg whites whipped with powdered sugar, melted chocolate.

How to cook:

Add one spoonful of sugar and two hundred grams of flour, sifted three times through a sieve to the yeast diluted with cream. This is a dough, it must be placed in a warm place.
Grind five yolks with sugar. Melt and cool the butter.
Add butter, yolks, vanillin, salt, proteins cooled and whipped with a mixer and the rest of the flour to the dough (already well increased in size). Knead the dough and return to warm to rise.
Supplement the dough with raisins, candied fruits, any other additives if desired.
Spread the resulting mass into pre-oiled molds where allow to rise. Bake at 180 ° C for 40-60 minutes. Cool and cover with your favorite icing, as your imagination dictates, and the cake will become the main decoration of the Easter table (photo).

The dish itself is also called Easter, which is made only for the Easter table. Easter is prepared in a special form - a pasochny, reminiscent of a truncated pyramid. On the inside of the form, HV (Christ is Risen) and a cross were traditionally carved, images of flowers, sprouted grains, personifying suffering and resurrection.

In the 18th century, by order of Prince Vyazemsky, the Church of the Holy Trinity was built in the city of St. Petersburg, nicknamed "Easter cake and Easter". The temple owes its name to its shape in the form of a rotunda, while the bell tower looks like a pyramidal Easter.

Tsar's custard Easter

Ingredients: fresh fat cottage cheese (half a kilo), egg yolks (three pieces), one glass of sour cream, one hundred grams of butter, one hundred grams of sugar, vanilla, raisins, nuts.

First you need to prepare the raisins: pour boiling water for half an hour, then dry. Grind the cottage cheese, add the yolks, sour cream, sugar, vanillin, softened butter and beat until the mass acquires splendor.

Then put on low heat and while stirring, wait until it starts to boil (do not boil). Cool, add nuts, raisins and transfer to a pastry box. For a couple of days, remove under oppression in a cold place. Remove the finished Easter from the mold, transfer to a dish, decorate and transfer to the Easter table (photo).

Another dish is lamb figurines. They were made of sugar and decorated with cakes, the silhouette of a lamb was given to gingerbread. Earlier in the menu of the Easter table there was a mandatory lamb as a symbol of the sacrifice of Jesus Christ. Now the Easter lamb can be cut, for example, from chilled butter, giving the desired shape with a warm knife, or cut out of dough using a stencil.

According to ancient traditions and customs, the Easter table can have up to 48 dishes, according to the number of days of Lent. In addition to the main attributes of the holiday, there were always salads, snacks, various pastries, jelly and sbitni on the table.

Meat dishes of the Easter table were considered mandatory for cooking for housewives (recipes with a photo below).

Baked lamb

Products: Leg of young lamb (about two kilograms), thyme, rosemary, mustard (four tablespoons), honey (one tablespoon), garlic, vegetable oil (a couple of tablespoons), lemon juice (one tablespoon), salt , black pepper.

Wash, peel and dry the lamb. Rub with salt, pepper and marinate for three to twenty hours in a mixture of butter, mustard, honey, lemon juice, garlic, rosemary / thyme leaves. Bake in an oven at 100 ° C for three to four hours, covered with foil.

Easter meat ring

You will need minced beef and pork (one kilogram), seven eggs, one onion, garlic (a couple of cloves), mayonnaise (three tablespoons), sunflower oil, salt, dill, parsley, black pepper. Ring baking dish.

Hard boil six out of seven eggs, remove the shell. In the minced meat, beat a raw egg, onion fried until golden brown, finely chopped herbs, mayonnaise, chopped garlic, pepper, salt and mix. Put half of the minced meat in a mold, distribute whole boiled eggs and the second part of the minced meat on top.

Bake, covering the form with foil, for 30-40 minutes in the oven at 180 ° C. Then gently turn the mold over, put the ring on a baking sheet and brown until golden brown for another twenty to thirty minutes, pouring with meat juice. Decorate with herbs.

Stuffed chickens

You need two chickens, two glasses of breadcrumbs, four chicken eggs, half a glass of cream, a little chicken broth, one hundred grams of butter, parsley, salt, pepper.

Wash, dry, salt the chickens. Mix two-thirds of the breadcrumbs, a couple of boiled and chopped eggs, fifty grams of butter, cream, parsley or dill, salt and pepper. Stuff the chickens with this filling and sew them up. Dip the carcasses prepared in this way in an egg, roll in breadcrumbs and fry in the oven, turning over. Remove the threads from the finished chickens, put the minced meat in a slide, on top - chopped meat.

The abundance of meat will be diversified and complemented by vegetable salads, which will not only decorate the festive table, but also help replace lean food with more abundant one.

Potato salad with pickled mushrooms

Products for salad: potato tubers (six to seven pieces), pickled mushrooms (two hundred grams), pickled cucumbers (five pieces), onions, green peas (two hundred grams), parsley, dill, vegetable oil, black pepper and salt.

Boiled potatoes, pickled cucumbers, crumble mushrooms into cubes. Cut the onions into half rings. Mix all this with green peas, chopped herbs, salt and pepper. Season with a couple of tablespoons of oil.

Festive salad with prunes

Boiled chicken fillet (two hundred grams), steamed prunes (one hundred grams), peeled walnuts (one hundred grams), boiled eggs (two pieces), one fresh cucumber, salt, mayonnaise.

Cut the chicken, eggs, cucumber into cubes and mix, add chopped prunes, chopped nuts, salt and mayonnaise.

Easter table recipes have been passed down from generation to generation, from mother to daughter and from mother-in-law to daughter-in-law. Good housewives know many secrets to make dishes delicious and truly festive. When kneading dough in the house, you should not have loud conversations, make noise, open windows and slam doors.

Fish pies

Yeast dough, three hundred grams of fish, rice (one glass), eggs (three pieces), butter (one hundred grams), salt, water.

First, prepare minced rice: add finely chopped boiled eggs to the boiled one with the addition and mix.

Roll out the dough into circles about half a centimeter thick. Put a small amount of minced rice in the middle of each mug, on top - boneless fish fillet, a little salt and a small piece of butter. Let stand for fifteen minutes, bake at 200 ° C, grease with oil and transfer to a ceramic dish.

In the church tradition, a beautiful and generous festive table is a symbol of joy. For the decoration of the Easter table, a snow-white tablecloth, the best sets, was necessarily used. Decorated with fresh flowers, candles, lace napkins, figurines of birds (a dove in Christianity represents the image of the Holy Spirit).

Larks

This is made from yeast dough. The dough is divided into small pieces in the form of a rope about twenty centimeters in length. A knot is made from the flagella, on the one hand sculpting a bird's head with raisin eyes, on the other - a tail, cut with a knife. Such larks are baked for half an hour at a temperature of 180 ° C.

Of course, the Easter table cannot be imagined without desserts and festive drinks. Despite the fact that alcohol is not approved by Orthodox canons, not a single feast in Russia is complete without liqueurs, tinctures, traditional birch and mead.

Petersburg-style apple pudding

Ten apples, one and a half cups of sour cream, five eggs, one tablespoon of flour, two large spoons of sugar, half a lemon zest, one glass of jam, thirty grams of butter.

Core the apples and place in a baking dish. Fill the empty center with jam. Mix the yolks with sugar, zest, sour cream, flour and whites, whipped beforehand. Pour apples with this mixture. Bake at 180 ° C. Serve with chilled milk.

Cranberry mousse

Semolina (two hundred and fifty grams), cranberries (a couple of glasses), sugar (three to four large spoons), mint leaves.

Boil the cranberries with sugar in four glasses of water. Boil a little and strain through a sieve. Put on the stove again and add semolina, stirring, until thick. After cooling completely, beat until fluffy. Distribute in bowls and garnish with mint leaves.

Sbiten with wine

Dry wine (one liter), honey (one hundred and fifty grams), cloves, cinnamon, nutmeg.

Heat the wine with the addition of honey, spices and let it brew well for half an hour. Cookies and pies are served to the sbitn.

In some Russian villages, the setting of the Easter table was complemented by a dish with sprouted sprouts of oats and dyes laid on top according to the number of deceased ancestors. After the arrival of Radonitsa, eggs were fed to livestock, and oats were planted.

Another of the traditions of the Easter table is a respectful attitude towards Easter food. She was credited with miraculous properties and never left even a small piece uncleaned in order to block access to rodents. The crushed eggshells were taken to the fields so that they would bring a good harvest.

And cottage cheese Easter - traditional Easter treats. On holiday, they will be on the table in almost every home. But, if you want to diversify your meal, we will help you. We have prepared for you a selection of original themed recipes that will decorate the Easter table, surprise and delight your loved ones.

Ice cream egg

The egg is the main symbol and main food of Easter. Every year we come up with how to decorate eggs, so that it is not just elegant, but festive. Here are some ideas from Lifehacker:

You won't surprise anyone with chicken egg dishes, but you can do it with fruit ice in the shape of an egg.

Ingredients:
500 ml of water;
250 ml of fruit juice with pulp;
200 g sugar;
1 tbsp. l. freshly squeezed lemon juice;
a bag of gelatin.

Preparation

To make popsicles at home, dissolve gelatin in water: soak for 5 minutes, and then heat with sugar over low heat until completely dissolved. Then slowly add the juice there. Stir and remove from heat after a minute. Strain the mixture through a sieve, and when cool, add lemon juice.

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Use large plastic eggs (available in children's stores) as a pouring mold. Make small holes in the bottoms (where a real egg has an air chamber) and use a small funnel to pour the prepared juice into the eggs.

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Insert plastic sticks into the holes and place the eggs in the freezer for 2 hours. Popsicle is ready!

Chocolate eggs

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The Slavs traditionally paint eggs red, but, for example, in Italy, instead of chicken eggs, they exchange chocolate eggs. We suggest you go ahead and cook such an unusual dessert.

Ingredients:
chocolate eggs without toys inside.
For the "protein":
150 g cream cheese;
130 g heavy cream;
30 g icing sugar;
0.5 tsp lemon juice;
0.5 tsp vanilla extract.
For the yolk:
20 g butter;
2 tsp freshly squeezed orange juice;
1 tbsp. l. apricot jam.

Preparation

Use a small file knife to remove the top of the chocolate egg. Let the edge be uneven, like a broken shell. While preparing the filling, keep the eggs in the refrigerator to keep them from melting. Combine cream cheese, icing sugar, lemon juice and vanilla extract and beat until smooth. Whisk the cream separately (it is better if they are chilled), then carefully combine the resulting mixtures, whisk them together. Using a spoon, fill the chocolate eggs with the creamy mass and send them to the refrigerator for 30-40 minutes to freeze the cream.

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At this time, prepare the yolk syrup. In a saucepan, combine butter, orange juice and jam. Heat over low heat, stirring constantly, until the mixture is smooth. Make a small indentation in the cream filling and pour in some cooled syrup.

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Refrigerate eggs before serving.

Fruit pizza

There are several versions of when and where the tradition of decorating, giving and eating eggs for Easter came from. One thing is clear: the custom is ancient, and the symbol is bright. This colorful egg-shaped open fruit pie will be the star of the festive table. Especially children will like it.

Ingredients
For the cake:
450 g flour;
170 g butter;
100 g sugar;
2 chicken eggs;
2 tbsp. l. cream;
2 tbsp. l. lemon peel;
2 tsp lemon extract;
0.5 tsp salt;
0.5 tsp baking powder.
For the cream:
250 g cream cheese;
70 g of strawberry jam.
For filling:
fresh or canned berries and fruits (strawberries, blueberries, grapes, pineapples, kiwi, peaches, tangerines, etc.);
water;
a bag of gelatin.

Preparation

First, bake the cake. To do this, combine flour, baking powder and salt. Combine the softened butter with sugar and lemon zest, beat with a mixer until smooth. Then add one egg, beat again; then the second, beat again. Whisking continuously, add lemon extract and cream. Turn off mixer and add dry ingredients. Beat a little again with a mixer or whisk, and then knead the dough with your hands. Put it in the refrigerator for a couple of hours. Then roll in an egg shape about 1.5 cm thick and bake the cake at 180 ° C for 15–20 minutes.

Whisk the jam and cream cheese to make the cream. If desired, the mixture can be sweetened a little more. Spread the resulting cream on the cooled cake. Cut the fruit and put it on top of the cake: combine, play with flowers to get a colorful drawing. Dissolve gelatin in water, following the instructions on the package: usually the powder is first infused in cold water, and then slightly warmed up. Using a brush, coat the fruit with gelatin on top.

This will give them a glossy shine and protect them from winding.

"Chickens"

Where there are eggs, there is a chicken. It symbolizes wealth, family comfort and fertility. Images of chickens are also often featured in Easter symbols. Therefore, many will like this appetizer in the form of cute barely hatched chickens.

Ingredients:
6 chicken eggs;
2 tbsp. l. mayonnaise;
2 tsp mustard;
1 small carrot;
a pinch of salt and black peppercorns.

Preparation

Boil the eggs. Peel and cut off the cap.

Remove the yolk carefully.

Mash the yolk and use a blender to mix with mayonnaise and mustard. Salt the resulting mixture and fill in a pastry bag. Start it with a slide of protein.

Cover the top with a protein "hat". From boiled carrots, make legs and a nose for the chicken, and peppercorns will serve as eyes.

Design options for "chickens".

Easter nests

These savory buns, woven into nests, epitomize homeliness and go well with the Easter table. Even a novice cook can cook them.

Ingredients:
500 g flour;
300 ml of milk;
100 g butter;
2 chicken eggs;
2 tbsp. l. Sahara;
1.5 tsp salt;
2.5 tsp dry yeast;
dyed chicken eggs;
decorative Easter sprinkles.

Preparation

Combine yeast, warm milk and half of the flour, use a whisk to knead the dough like for pancakes. Let it stand. When it rises, add sugar, salt, break two eggs, add butter and the rest of the flour. Knead hard dough. Let it sit for a couple of hours, knead again, and let it sit again for a few hours. The dough should double in volume. After that, roll out the dough with a sausage 2-3 cm thick and 30-35 cm long. Fold it in half and overlap, as shown in the photo.

Connect the resulting braid into a ring. Place the buns on a baking sheet lined with baking paper.

Brush with egg yolk and sprinkle with Easter sprinkles, and place a small colored egg in the center. (Eggs can be unboiled - they will cook hard-boiled in the oven.)

Bake at 180 ° C for 25 minutes.

Sweet mini nests

If you don't like to bake or just don't have time for it, make these miniature nests. Children will appreciate the taste, and adults will also appreciate the simplicity of the recipe.

Ingredients:
a pack of round cookies;
multicolored sweets;
liquid food coloring.
For the cream:
250 ml fat (30%) cream;
100 g icing sugar;
a bag of gelatin;
water.

Preparation

You can use ready-made whipped cream (just mix it with the dye), or you can whip it yourself into a thick foam. For this, the cream must be fat and cold. You can even hold the whisk of the mixer in the refrigerator to speed up the whisking process. When the cream starts to acquire a mousse consistency, add a little icing sugar and continue whisking. Pre-diluted gelatin in water (soak and then heat) is introduced into the cream, without stopping whipping it. At the end of the whisk, add food-green color.

Place the cream in a pastry syringe or bag and apply to the cookies in the form of leaflets (use the correct attachment). Put two or three pills on top.

Easter bunnies

The hare (or rabbit) is a traditional Easter symbol in Western European culture. This animal is associated with fertility and abundance. His figurines are used to decorate houses, he is painted on postcards, and in Munich there is even a museum of the Easter bunny. Chocolate or gummy bunnies are given to children for Easter.

For a festive table, you can bake bun-shaped buns. The recipe is simple.

Ingredients:
400 g flour;
200 g sour cream;
200 ml of water;
40 g butter;
2 tbsp. l. powdered sugar;
1 tsp salt;
1 chicken egg;
1 sachet of dry yeast.

Preparation

Combine butter, sour cream and water and heat in a small saucepan over low heat. Don't let it boil. Make a hole in a hill of flour, break an egg there, pour in the cooled sour cream-butter mass, add powdered sugar and yeast, salt. Knead the dough (until it stops sticking to your hands). Let the dough rest. Then cut into small pieces and shape into oval buns.

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Use scissors to make ears, and with toothpicks to make eyes.

To prevent hares' eyes from "swelling" during baking, toothpicks can be left in the dough and removed after cooking. Bake the rolls in the oven at 180 ° C for 15–20 minutes.

Stuffed "carrots"

Hares love carrots, and therefore this symbol is also actively used during the celebration of Easter. In many countries, carrot-shaped bags are made and filled with sweets to treat children. Adults, on the other hand, will surely like more a hearty snack styled as a carrot.

Ingredients:
yeast dough;
salad with crab sticks;
gel food coloring;
greens.

Preparation

For simplicity, buy ready-made yeast dough. Salad (it can be any salad of your choice) can be made on your own or you can also buy it in the store. The number of ingredients depends on how many carrots you plan to make. Roll out the dough thinly and cut into strips. Roll these strips into strands and wrap around the baking cone.

Brush the resulting curls with diluted orange food coloring. Bake at 180 ° C until tender. Remove the cones and fill the resulting rolls with lettuce.

Easter is the main holiday for Christians. It is customary to meet her with her family, next to close and loving people. On Bright Sunday, the table is laid and decorated with various Easter decorations. Let's look at what the Easter table menu, traditional dishes and recipes for their preparation can be.

Traditional dishes

The main attributes of Easter are Easter cake, cottage cheese Easter and colored eggs, which are blessed in the church and served at the festive Easter table.

Kulich can be made from a variety of foods, such as cottage cheese, oat flour, ordinary wheat, and even pumpkin. Easter cake is not just a traditional pastry. It has a sacred meaning and symbolizes Jesus Christ, who, after his resurrection, ate food with the apostles.

Colored eggs (chicken, goose or duck) are also important. As a rule, symbols with different meanings are applied to them. For example, among such symbols there are: a cross, a spiral, rhombuses and squares, plant and animal ornaments.

There are several types of Easter eggs:

Easter cake

This is a traditional recipe for making Easter cake, which was used back in the days of Russia. They make baking with yeast from premium wheat flour.

Ingredients:

Preparation:

Curd Easter

This is an incredibly tasty, delicate and airy delicacy that is traditionally prepared for the Easter table. To prepare it, it will take a certain amount of free time and effort. However, the result will be worth it.

Ingredients:

Preparation:

Easter eggs

Today there are a large number of recipes for making Easter eggs. They can be simply dyed with food or natural dyes, decorated with fine painting or various decorative elements.

Let's take a look at several ways to make Easter eggs:

You can choose a beautiful dish for Easter eggs so that they look presentable and attractive on the festive table. Place a church candle or a willow twig in the center of it. Sometimes sprouted wheat is placed in the center, which is a symbol of new life.

Traditionally, 12 colored eggs are placed on the dish, each of which symbolizes an apostle. In addition, one unpainted testicle is added to them, which will symbolize Jesus Christ. The dyed consecrated egg must be eaten first for breakfast on Bright Sunday morning.

In 2017, Orthodox Easter falls on May 1. This religious holiday is preceded by a forty-day Easter fast, which helps to cleanse not only the body, but also the soul. During this period, there are many restrictions on food. Therefore, after fasting on Easter, you should not serve fatty and stomach-heavy meals, as they can negatively affect the well-being and health of the person who has been fasting.

Easter dishes served on the festive table should be light. They can be made from fruits and vegetables, lean fish and meat. The dishes are garnished with green onions, dill and parsley. Since Easter symbolizes the end of fasting, meals should be varied.

Preparations for Easter should be done well in advance. Until that day, they choose recipes for dishes, carefully think over the festive table, bake cakes and paint eggs. Below we will look at the recipes for the most interesting dishes.

The following dishes can be served for the Easter table:

Preparation:

Easter table setting

In addition to preparing delicious Easter dishes, you should also take care of the setting of the festive table itself. Place Easter cakes in the center and place a dish with colored eggs and church candles.