There are only a few days left until Easter, so it's time to start drawing up a festive menu. On this day, the closest and dearest people gather at the table, which means that the recipes for Easter dishes should be special.

Boats of abundance

On Bright Sunday, colored eggs invariably flaunt on the festive table. Some of them can be taken to prepare a win-win snack. Carefully peel and cut 8-10 boiled eggs in half. We take out the yolks and grind them with 250 g of canned cod liver. We add here 200 g of any grated hard cheese, 2 tbsp. l. mayonnaise, 2 cloves of garlic and salt to taste. Mix the pate thoroughly and fill the halves of the cooked proteins with it. Decorate them with sprigs of fresh herbs and lay them out on a large platter. For a long time, these mouth-watering stuffed boats will not lie on it.

Ham with a secret

What can you cook for Easter besides eggs? Ham rolls with horseradish are a wonderful appetizer with a Russian flavor. For her, we need slicing ham in thin wide circles. Finely chop a bunch of parsley and dill. Mix herbs in a bowl with 4 tbsp. l. grated horseradish and 2 tbsp. l. sour cream, add salt and sugar to taste. Lubricate the ham slices with the spicy filling and roll them up. We string it on toothpicks and fix the rolls. They can be served on lettuce with tomato slices. Such a savory snack will awaken your appetite and set you in a festive mood.

Spring paints

Since spring is in full swing, Easter dishes should be presented with a light salad made from fresh seasonal vegetables. Dice 2 large cucumbers and meaty tomatoes. Chop 7-8 radishes into thin circles. Finely chop a large bunch of wild garlic and 8-10 stalks of green onions. To make the salad more satisfying and tasty, you can add 3-4 boiled eggs here. Mix all the ingredients in a salad bowl, sprinkle with lemon juice, salt and pepper to taste. It remains to season the salad with low-fat sour cream or vegetable oil. And before serving, you can sprinkle sesame seeds on the salad - they will give the dish a subtle nutty flavor.

Radiant bird

Stuffed chicken has every chance of becoming a signature dish on the Easter menu. Rub a well-fed chicken carcass weighing at least 1.5 kg with coarse salt and masala spices, cover with foil and keep in the refrigerator for a day. Boil until half cooked a glass of buckwheat and mix it with frying onion and 300 g of champignons. Salt the filling to taste and season with 2 tbsp. l. butter. Gently stuff the chicken soaked in spices with buckwheat and mushrooms, sew it with thick threads and place it in the sleeve. We bake it in the oven at 200 ° C for about 70–80 minutes. Ruddy fragrant will captivate guests with one of its looks.

Pork in gold

Festive pork is what really makes meat eaters happy. Stuff a pork tenderloin weighing 3 kg with garlic cloves and soak in 2 liters of cabbage brine for 36 hours. Remember to turn the meat every 9 hours. Then, after thoroughly drying it, sprinkle with a mixture of peppers, place in a sleeve and bake in the oven for an hour at 150 ° C. Next, increase the flame to 190 ° C and cook for another 40 minutes. Now grease the pork with a mixture of 2 tbsp. l. olive oil, 2 tbsp. l. honey and 2 tbsp. l. soy sauce. As such, we place it under the grill and let it stand until crisp at 200 ° C. Juicy golden pork will make an indelible impression on everyone.

Salmon in the thickets

Fish dishes for Easter are an unshakable tradition. Salmon with spring sauce will organically fit into the menu. Sprinkle 6 fish steaks with olive oil, sprinkle with chopped celery and rosemary leaves, marinate for 20 minutes. Grind 150 g of walnuts in a blender, on a sprig of basil and tarragon with 1 tbsp. l. butter. Salt the steaks, spread the nut butter, orange slices on them and sprinkle with 150 g of hard cheese. Bake in the oven for 20 minutes at 180 ° C. Salmon with such an accent will surely please the guests.

Sweet art

Sweet festive Easter dishes are not only Easter cakes, but also fancy cookies. Mix 600 g flour, 2 tbsp. l. cocoa, ½ tsp. soda, ¼ tsp. cinnamon, cardamom and cloves. Beat separately 100 g of butter with 100 g of sugar, gradually adding 2 eggs, 120 g of honey, 2 tsp. lemon zest. We combine this mass with a flour base, knead the dough and refrigerate for 2 hours. Then we roll out a layer 1.5 cm thick and cut out the cookies with bunnies, butterflies, flowers, etc. Cookies. We bake them for 15 minutes at 180 ° C. Fill the cornet with melted chocolate, apply along the contour and draw patterns. Sweetheart will grab such a dessert in the blink of an eye.

We hope these ideas have inspired you to create interesting dishes. A table for Easter is a great opportunity to bring these ideas to life. And if you have some proven holiday recipes, be sure to share them in the comments.

Easter is a very bright and joyful holiday. Perhaps, it can be called the most revered for all believing Christians. This is probably why each person has his own special feelings.

However, no matter how wonderful this day is, it requires serious preparation for itself. And in addition to Easter cakes and Easter, it is necessary to cook good meat dishes here, which can satisfy everyone at the Easter table. From this article you can learn recipes for interesting Easter dishes that can easily become the center of a meal. What is usually cooked from meat for Easter?

What meat dishes are traditional for Easter

Since the beginning of Easter falls on the end of Lent, this day has long been considered a meat day. That is why the table requires a sufficiently large number of meat dishes. The Easter dinner itself should be not only festive and solemn, but also plentiful. Therefore, in addition to traditional dishes, it is worth taking a closer look at meat dishes.

In this article, we want to present you the best meat dishes for Easter. Perhaps the most impressive here will look like a whole baked lamb shoulder, boiled pork or roast beef. However, you may not want to make dishes on a similar scale, but limit yourself to delicious meatloaf, homemade sausage and other culinary delights.

The main rule of such a meat dish is its satiety. You are practically unlimited in the choice of meat and recipe, so feel free to experiment.

Rabbit in mustard honey marinade

Easter marks the end of Lent, which is why many of those who observe it miss the meat very much. This is what led to the fact that the Easter table usually contains a fairly large number of various meat dishes. The standard meat that is welcome on this day is lamb, but a properly cooked rabbit can also be an excellent centerpiece.

1. Rinse and dry your rabbit with tea towels. Then cut it into portions. Sprinkle the meat with a little vinegar and olive oil, sprinkle with salt and spices. Rub everything well into the rabbit and leave it to soak in the aromas for half an hour;
2. Cut the shallots and garlic into small pieces. You should do the same with bacon. Preheat a skillet, melt the butter and sauté the rabbit pieces until golden brown. When the pieces are ready, transfer them to a baking dish;
3. Place the bacon, garlic, shallots and one sprig of thyme in the pan after the rabbit. Fry for a couple of minutes, then add white wine. After that, the sauce must be evaporated until the volume is halved;
4. Now add honey, mustard and broth to the pan. Season everything again and slowly bring the mixture to a boil. Pour this gravy into the bunny mold. Spread the remaining thyme between the pieces of meat;
5. You should put on foil on the mold and cook for half an hour at a temperature of 170 degrees. After that, remove the foil and turn the rabbit pieces over. Then cook for another 30 minutes uncovered. After this time, turn the pieces over again and leave for another half hour. In the final version, the meat from the bones should come off very easily. Serve wide egg noodles as a side dish.

Lamb fricassee stewed with vegetables in red wine

There is a huge variety of dishes that can boldly amaze you on the Bright holiday of Easter. However, one of the main and traditional treats is still fine lamb stewed in red wine.

• lamb pulp - 1 kg;
• hollow bones - 4 pcs;
• celery root - 200 g;
• zucchini - 1 piece;
• carrots - 200 g;
• filo dough - 250 g;
• dry red wine - 1 stack.;
• garlic - 4 teeth;
• cinnamon, rosemary, salt and pepper;
• olive oil;
• demi-glace sauce.

Time: 4.5 hours.

Caloric content: 189 Kcal.

1. Cut the whole lamb into small enough cubes, less than 2 cm. Salt and pepper them well. Add chopped garlic and rosemary to the meat. It must be marinated for about 2 hours;
2. Heat a frying pan with olive oil at maximum temperature. The meat should be fried until golden brown. Reduce the temperature and add half the wine to the skillet. Simmer the lamb for about 2 hours, gradually adding the remaining wine;
3. Also cut the zucchini, carrots and celery into cubes slightly smaller than the meat. They should be fried in a separate skillet until half cooked. Vegetables are laid out in meat about 20 minutes before being cooked;
4. Take 4 molds and place the filo sheets in them. Leave the edges of the dough hanging slightly. Put a bone in each of the molds, as well as lamb with vegetables. After that, the hanging dough should be wrapped around the bone, making a small bag. Bake everything for 10 minutes. Temperature - 180. Fricassee should be served by pouring some of the resulting wine sauce into the pit. Pour the rest into the gravy boat.

Easter meat stew

Before Easter, you need to have time to prepare such a large number of dishes that your head is spinning. Easter, Easter cakes, and even painting eggs. When is there to allocate time for cooking a meat dish? This is where a versatile and reliable kitchen assistant - a multicooker - comes to the rescue.

• lamb shoulder - 500 g;
• pork neck - 600 g;
• beef pulp - 500 g;
• bell peppers - 2 pcs;
• fresh peas - 300 g;
• green beans - 400 g;
• onions - 3 pcs;
• garlic - 5 teeth;
• cumin and mustard seed - 1 tsp. l .;
• olive oil;
• salt and pepper.

Cooking time: 2 hours.

Caloric content: 186 Kcal.

1. Cut all the meat into large pieces of about 5 cm. Peel the onion and cut it into large feathers. After that, take the garlic and chop;
2. Turn on the "Fry" mode in the multicooker, then heat the oil and fry all types of meat on it until golden brown. You may need to add olive oil, so keep an eye on the level. When the meat is browned, remove it from the multicooker;
3. Now it's time to cook the onion with the remaining oil in the bowl. Add cumin and mustard seeds to it. Everything should be fried for about 7 minutes, then put the fried meat and garlic back into the multicooker. Season everything and fill with a couple of glasses of boiled hot water. Turn on the "Stew" mode and cook the stew for one and a half hours;
4. When this time is over, add the bell peppers, cut into squares, to the meat. Add water if necessary and cook for twenty minutes;
5. Cut off the ends of the green beans and add them to the stew as well. Pour in some olive oil, stir and cook for another 5 minutes. Taste the dish before serving and add salt if necessary.

Pork tenderloin with figs

• pork tenderloin - 500 g;
• dried figs - 100 g;
• walnut - 100 g;
• bacon - 10 strips;
• olive oil - 3 tablespoons. l .;
• salt and pepper.

Cooking time: 65 minutes.

Caloric content: 167 Kcal.

1. Cut the whole bacon into long strips. Place the nuts and figs in a blender. They should be chopped very finely;
2. Rinse and dry the pork tenderloin well. Examine the meat for films and fat - these will need to be cut. Slice the pork lengthwise with a very sharp knife. However, it should not be cut to the end. Open a piece like a book and rub it with salt and spices;
3. Spread the bacon overlapping and then place the meat on top of them. Put figs with nuts into the cut. Roll the meat up and wrap it in bacon. Be sure to tie the roll with culinary thread, otherwise it will unfold when frying;
4. Cook the roll in a skillet with olive oil. Turn it over constantly so that it is evenly cooked. After the crust appears, transfer the roll to a greased form. Bake it for half an hour at 200 degrees. If you have a thermometer, you can check the internal temperature - it should reach 70. Cool the meat and cut into slices.

- take note of these dishes, they can be prepared for any occasion.

How to cook triangles with meat and potatoes is one that is very easy to prepare.

Pie with sour cream and prunes is incredible, which is juicy and rich in taste.

Meat bread with egg

Ingredients:

• minced meat - 700 g;
• yeast dough - 250 g;
• eggs - 6 pcs.;
• yolk - 1 pc;
• flour - 75 g;
• onion - 1 pc.;
• parsley - 1 bunch;
• garlic - 2 teeth;
• butter - 50 g;
• salt and pepper.

Time 1 hour 20 minutes.

Caloric content: 256 Kcal.

Cold appetizers for Easter

In addition to a solid second course, you should not forget about cold appetizers. They will help to make the festive table more themed. What to cook for Easter from cold meats? Consider the recipes.

Pork leg beef jelly

Real jellied meat is a truly favorite meat snack for many men. An abundant amount of meat, rich taste - this is the main difference between this dish and its counterparts.

• pork legs - 1 kg;
• beef - 600 g;
• peppercorns - 6 pcs;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 4 teeth;
• salt - 2 tsp l .;
• bay leaf - 3 pcs.

Time 17 hours.

Caloric content: 185 Kcal.

1. Defrost pork legs at room temperature, put them in a deep pot of water overnight. In the morning they should be thoroughly rinsed and scraped with a knife;
2. Put the washed legs in a saucepan and pour in enough water so that it completely covers the pork by a couple of centimeters. Add bay leaf and pepper. Bring the water to a boil over high heat. Mute it to a minimum and cook the legs for 4 hours with the lid covered;
3. When the legs are stewed, add onions with carrots, chopped beef to the pan. Season everything and cook for another 2 hours;
4. Mash the garlic and place it in a saucepan as well. However, before you add the garlic, you need to get the vegetables and meat out. The broth should be boiled for another quarter of an hour, after which it should be filtered;
5. During this time, cool the meat and sort it into the fibers. Cut the carrots into curly - they will decorate the dish. On the bottom of the jellied meat dish, place the meat in about half of the bowl, and fill the remaining space with the broth. Leave it at room temperature for half an hour and then put it in the refrigerator. It will take about 10 hours to fully solidify.

Liver roll

As you can see, the liver is often forgotten. However, such a by-product contains a large amount of nutrients, and dishes made from it can overshadow a good piece of meat.

• liver - 180 g;
• hard cheese - 80 g;
• cream cheese - 20 g;
• mayonnaise - 1 table. l .;
• butter - 50 g;
• shallots - 1.2 pcs.;
• leeks - 0.5 stalks;
• garlic - 5 teeth;
• breading - 20 g;
• nutmeg, paprika, pepper and salt;
• olive oil.

Cooking time: 40 min.

Caloric content: 265 Kcal.

1. For this roll, it is best to purchase a good beef liver. It will need to be thoroughly rinsed, and then all coarse veins and bile ducts removed. After that, you should cut the liver into small pieces;
2. After that, the liver must be breaded in a mixture of rusks with spices. Cut the onion and garlic into small slices, then add them to the liver and fry in olive oil. When it gets a crust, add a glass of water and simmer until completely cooked;
3. The liver must be cooled and twisted in a meat grinder, making minced meat. Add butter to the mass and mix everything until smooth;
4. Spread cling film on the table, and lay the liver on it in an even layer. After that, also lay out the filling: mix the grated hard cheese with cream, mayonnaise and chopped garlic. After that, roll everything into a roll;
5. This roll should be left in the refrigerator overnight to cool down and make a great cold snack.

How to properly serve the Easter table

The following Easter table setting tips will come in handy for any hostess:

1. Since Easter is a bright holiday, the decoration of the table should be very harmonious and light. Lay a cheerful and sunny tablecloth and napkins on the table;
2. In the center of the table, there must be a basket with colorful eggs. Of course, if you don't have enough time to create it, then a beautiful plate will do;
3. There must be flowers on the Easter table. Hyacinths or tulips are generally considered suitable for Easter. If it is not possible to purchase real flowers, then willow twigs will come to the rescue.

As you can see, Easter provides an opportunity to celebrate it on a grand scale and not be limited in the choice of meat dishes. Use whatever ingredients you like and create a truly wonderful day for your family and friends.

From time immemorial in Russia solemnly prepared for the Holy Day. From Monday of the last - Holy - weeks of Great Lent, general cleaning of the whole house began, which ended on Maundy Thursday. After that, they began to prepare the Easter festive table. According to tradition, ritual dishes must have been present on the Easter table: cottage cheese Easter, Easter cake, Easter lamb and colored eggs. These dishes are deeply symbolic. For example, Easter cake symbolizes the presence of God in the world and in human life. The sweetness and beauty of the Easter cake expresses the Lord's concern for every human being. Easter cottage cheese traditionally has the shape of a truncated pyramid. And this is no coincidence: this shape symbolizes the Holy Sepulcher. The Easter lamb (lamb) is a reminder of the sacrificial death of Christ to atone for the sins of all mankind. Painted eggs are always red! - a symbol of the blood of Christ and His Resurrection. But even in pre-Christian times, the egg has always been a symbol of peace and the triumph of life.

A particularly rich festive Easter table has always been prepared for Easter. In wealthy families, the number of festive dishes reached 48, according to the number of days of the last fast. The basis of the meal these days was meat: baked hams, lamb or ham, stuffed geese, ducks, turkeys, suckling pigs and homemade sausage. Moreover, all Easter dishes were served cold. More precisely, they did this: the first meal took place at night, upon arrival from the church. First, they drank a spoonful of vegetable oil, then ate oatmeal jelly, broke the fast with a piece of Easter, a slice of cake and an egg. And already in the morning they decorated the table, put out prepared dishes and did not remove from the table all day, since these days it was customary to go to visit without an invitation and try everything that your heart desires.

In the center of the Easter table was a dish with sprouted grains of wheat, oats or watercress. You need to germinate grains and seeds about a week before Easter: put some earth and well-moistened seeds on a flat dish, stir and leave in a warm place. By Easter, the grass will grow. Just remember to water. Put the colored eggs in the grass and place them in the center of the table.

Eggs can still be placed in a special one.

Ingredients:
500 g flour
10 g compressed yeast
2 tbsp. l. Sahara,
100 ml of milk
½ tbsp. l. salt,
1 tsp citric acid,
75 g melted plums. oils,
2 eggs,
poppy seeds, raisins, dried apricots, nuts - a handful.

Preparation:
Sift flour, make a depression in the middle. Put the crumbled ones in the groove yeast, add a little sugar and warm milk, knead the dough. Cover and place in a warm place for 15-20 minutes, until the dough starts to bubble. Add to it the remaining milk, sugar, salt, citric acid, butter, 1 whole egg and 1 white (leave the yolk for lubrication). Knead an elastic dough. Roll into a ball and leave for 30-40 minutes. come up. When the dough has doubled, knead it thoroughly. Divide into three parts and roll out each in the form of long strips 10-15 cm wide.Place the filling on each strip: poppy seeds mixed with sugar, finely chopped dried apricots, chopped nuts or washed and dried raisins - if desired, and wrap them in rope rolls (by lenght). The main thing is that you get three rolls with different fillings. Weave a braid from plaits and put on a baking sheet in the form of a wreath (around). Allow to come up, brush with yolk and put in the oven. Cool the baked wreath, put on a flat dish, put colored eggs in the center.

Nowadays, eggs are usually eaten with mayonnaise. This is fundamentally wrong, and it's not even about the dubious benefits of mayonnaise. Traditionally, eggs and all Easter dishes were eaten, sprinkled with Thursday salt - this is salt fried in the oven with kvass wort, spicy herbs or cabbage leaves. Thursday salt prepared only on Maundy Thursday during Holy Week, n healing and even magical properties were given. Magic aside, we can say that such salt is indeed a very useful product. It is enriched with potassium, calcium, magnesium ions, and selenium elements. Besides, thursday salt is an "absorber" of all kinds of toxins. This salt was prepared only once a year - on Maundy Thursday, before sunset, and was taken to consecrate together in Easter cakes, eggs and Easter. By the way, this salt is still prepared in Kostroma.

Mix 1 kg of coarse (exactly coarse!) Salt with 5 kg of soaked black Borodino bread. Place the mixture in an oven preheated to 250 ° C and bake until the bread turns black. Grind the resulting mixture and sift through a sieve. Pour the remaining salt in the sieve into a jar and use instead of ordinary salt.

Easter was prepared from fresh, dry cottage cheese. To do this, the cottage cheese was laid out in advance in cheesecloth and put under a slight oppression so that the whey glass. There is an opinion that in ancient times Easter was prepared not from cottage cheese, but from settled yogurt, so it was very tender, airy and fragrant. But you can also make a wonderful Easter from cottage cheese. Only cottage cheese should in no case be passed through a meat grinder. Only through a sieve! So the recipe easter with pistachios.

Ingredients:
1.2 kg of cottage cheese,
1 liter of heavy cream (at least 33%),
200 g sugar (better than powdered sugar),
4 eggs,
200 g butter
250 g pistachios
Vanilla to taste.

Preparation:
Rub the cottage cheese through a sieve, mix with sugar, vanilla and eggs. Add softened butter and chopped pistachios. Grind the whole mass as best as possible, gradually adding cream. Put in a pasochny, covered with slightly damp gauze, put under oppression and leave in the cold. Easter will be ready in a day or two. If you do not have a sausage box, then you can use a plastic bucket, in which you first make holes with a hot nail (so that the serum can drain).

An indispensable attribute of the Easter table is a dough lamb. In the old days, it was baked in special forms, but in our time, the hostesses have come up with a new original way of cooking easter lamb.

Ingredients:
Dough:
3 tbsp. tablespoons of flour
1 tsp sugar
1 teaspoon of compressed yeast (or dry sachet),
½ glass of water.

Dough:
6 glasses of flour
1 glass of milk
1 tsp salt
5 tbsp. tablespoons of sugar
2 eggs,
150 g butter.

Filling: poppy seeds, dried apricots, thick jam (to taste).

Preparation:
Mix the dough products, stir until smooth, leave in a warm place. When it is bubbling, pour in melted butter, milk, eggs, sugar and salt. Mix well, add 4 cups of flour, mix thoroughly. Gradually adding flour, stir until it becomes impossible to stir the dough with a spoon. Then pour flour on the table, lay out the dough and knead, adding a little flour until it becomes smooth and soft. Put in a bowl, cover and leave in a warm place until it doubles in volume. Wrinkle and leave until re-ascent.

Meanwhile, draw and cut a lamb on paper. Roll out the finished dough, apply a template, cut a lamb over it and put it on a baking sheet. Leave a piece of dough for the abalone. Fold the remaining dough, roll it into a layer, put the filling on it and roll it up. Cut the roll into pieces 1-1.5 cm wide, grease the lamb with water, put the pieces of the roll in the form of a skin. From the dough, blind the eyelet and glue it to the head. Grease the lamb with sweet tea and bake in the oven at 200-220 ° C.

And finally, Easter cake. It was cooked only for Easter and the Easter table, and they did not spare butter, sugar and eggs in the dough. The cake dough is very rich. Therefore, it was kneaded for a long time, at least an hour. It was believed that you need to hit the dough 300 times for the guests to praise the Easter cake 300 times. Of course, a recipe in which 40-60 egg yolks are used is very fat even for a hungry modern age ... Moreover, the old recipes are designed for a large number of Easter cakes. After all, on Easter Easter cakes were shared not only with family and friends, they were distributed to the poor, taken to shelters and hospitals ... Modern recipes for Easter cakes are not so abundant. But no less tasty. For example, Easter cake "Citric".

Ingredients:
Dough:
40 g of compressed yeast,
1 tsp sugar
½ glass of warm water
2 tbsp. tablespoons of flour.

Dough:
4 eggs,
¾ glasses of sugar,
150 g butter
3 cups flour
1 glass of raisins
½ cup nuts
2 tbsp. spoons of brandy,
zest of 1 lemon,
1 teaspoon of turmeric
vanillin,
salt.

glaze:
1 protein
100 g icing sugar.

Preparation:
Prepare raisins (rinse thoroughly and pour in brandy), nuts (grind with a rolling pin), wipe the zest from the lemon. Brew turmeric 2 tsp. boiling water. Separate the yolk from one egg. Set aside the protein for the glaze. Prepare the dough, leave in a warm place for fermentation. Beat the yolk, eggs and sugar with a mixer until fluffy. Add 1 cup flour and stir. Stir in softened butter, zest, vanillin, turmeric, a pinch of salt. Beat well until colored evenly. Pour in the dough, stir. Add 1.5 cups flour, beat well with a mixer. The dough is thin and sticky. Cover the bowl and put to rise in a warm place. The dough should rise at least 2 times.

Put the raisins and nuts in the dough. Grease a hand with vegetable oil and mix the dough. Add ½ cup flour and stir it into the dough, stirring with your hand in a circle in one direction until all the flour is distributed in the dough. Put in oiled and sprinkled with breadcrumbs forms (put an oiled circle of paper on the bottom). Proof in a warm place. The oven is as usual. Beat the protein with the icing sugar and pour over the cakes with the resulting glaze.

On our website you can always find step-by-step Easter recipes with photos.

Bright joy to you, joy, hope and truly Christian love!

Larisa Shuftaykina

The biggest Christian holiday is Easter. On this day, all believers gather in the church for universal prayer. After that, everyone goes home in order to gather at a large table and break the fast. On this day, you can eat absolutely any dish. Therefore, the hostesses have the opportunity to cook all the most delicious. Let's find out what to cook for Easter on the table.

Traditional dishes for the Easter table

Even in ancient times, Easter was celebrated on a special scale. On the tables of our ancestors, in addition to slugs and painted eggs, there were the following dishes:

• Aspic and aspic,
• Oven baked bird
• Pork and chopped sausage,
• Various salads,
• Pickles,
• Pies with delicious fillings
• Wine and beat.

In poor families, in addition to Easter cake and colored eggs, there were simple dishes on the table. However, in any case, after the family returned from the temple, the head of the family took the sacred food in his hands and went around the table 3 times with it. After that, the family could start a festive meal. First of all, the families ate those dishes that were sprinkled with holy water in the church.

Easter table menu 2017

All modern families prepare for Easter in advance. Therefore, the question of what dishes to cook for Easter is decided a few weeks before the onset of the holiday. If you are also looking for new ideas, then you should remember some of our ideas.

Of course, Easter cake takes a worthy place on the festive table. AI can choose completely different recipes for its preparation. But in addition to Easter cake, the main dishes are meat dishes.

Poultry aspic.

To prepare jellied meat you will need:

• A whole rooster and a chicken
• 3 packs of gelatin, 25 grams each,
• Onions, carrots, garlic, salt and pepper.

Cooking process:

1. Jellied meat preparation starts on Wednesday. Last week of Lent. The meat is soaked in plain water overnight in a large saucepan.
2. On a clean Thursday morning, you need to drain the water. The carcasses are washed again with water and filled with new water and boiling begins.
3. As soon as the water boils, it is drained. Then add new water and bring it to a boil again. When the meat boils, we reduce it to a low heat and make it so that the meat languishes.
4. Add: bay leaves, carrots, and a couple of large peeled onions.
5. You need to cook until the bones lag behind the meat.
6. Turn off the heat and let the meat cool. Then, with the help of a slotted spoon, we take out the meat and begin to cut it, throwing out the bones and skin aside.
7. Chop and pepper the meat and place on bowls.
8. Instant gelatin is soaked in a separate bowl for a couple of hours. Then, it is poured into a saucepan and heated to 90 degrees.
9. Strain the water through cheesecloth, squeeze out the garlic and pour into plates. The dish must now be placed in the cold. Before serving, the jellied meat is decorated with sprigs of herbs.

Delicious boiled pork.

1. To prepare the dish, you will need a ham or a loin. In any case, it must be soaked in water.
2. Then it is worth pickling in a salt solution. This brine should contain the following ingredients: onion, garlic, bay leaf, juniper leaves, paprika and allspice. The meat in the marinade should be longer.
3. After that, the meat is transferred to foil and sent to the oven preheated at 200 degrees.

Chops in a skillet.

What can you cook for Easter? This question worries many. And believe me, in this case, there are many options for simple dishes that all guests will enjoy with pleasure.

1. Cut the loin (meat meat) into cutlets of the same size.
2. We beat off, pepper and salt.
3. The meat is rolled on both sides in flour and egg.
4. Fry in a pan in pork fat or vegetable oil.

Liver cake.

The most satisfying and quite tasty - many will like the liver cake. It is worth trying to prepare it for the festive table.

1. Then grind the liver in a meat grinder.
2. To rid the liver of blood, leave it in plain water for a couple of hours.
3. So, the liver needs to be cleaned and tough inclusions removed.
4. Add to the resulting minced meat: seasonings, egg, flour and onion. Make crêpes out of minced meat.
5. Pancakes are stacked in the form of a cake. The layers between the pancakes are coated with mayonnaise, in which fried onions are added.

Pickled silver carp.

Silver carp can be a great snack. To prepare a dish, you should prepare:

• Silver carp fillet - 500 grams,
• Onion,
• Allspice 3 peas and a couple of garlic cloves,
• Apple cider vinegar 2 tbsp spoons and vegetable oil 5 tbsp. spoons.
• Salt 1.5 tbsp. spoons and sugar 1 tbsp. the spoon.

Cooking process:

1. Bones are removed from the fish fillet. The pulp is cut into strips 1 cm thick. Wash the fish and dry with napkins.
2. Pour salt and sugar at the bottom of the pan, where the silver carp will be marinated. Pieces of fish are stacked on top. Each layer is also sprinkled with sugar and salt.
3. Place the lid on the silver carp. It is recommended to put the press on and leave in the cold for 5 hours.
4. Chop and peel the garlic. Remove the fish from the refrigerator and rinse under running water.
5. Combine vinegar and oil. Pour the mixture into a bowl. Add garlic and onion there. Lay the fillets on top, mix and refrigerate. The fish should be there for 2-3 hours.

Easter salads.

Want to know what to cook for Easter? Then our recipes with photos will definitely come in handy. What kind of feast can be imagined without salads? That's right, no! Therefore, you can prepare completely different salads. Of course, such traditional salads as Olivier and herring under a fur coat can take a worthy place. However, in addition to these salads, you can cook something else original.

Bride salad.

The following ingredients are required for the salad:

• A couple of onions
• Potatoes - 4 pieces,
• Carrots - 3 pieces,
• Beets - a couple of pieces,
• Chicken eggs - 4 pieces,
• Processed cheese "Druzhba" - 3 pieces.
• Mayonnaise 200 grams or to taste.

How to cook:

1. All vegetables are boiled and cooled.
2. Eggs are hard boiled in a separate bowl.
3. Cut the onion into strips and fry in vegetable oil for 2 minutes.
4. All vegetables are peeled and grated on a coarse grater. Do the same with eggs and cheese. At the same time, each vegetable is rubbed into a separate plate.

The Bride salad is laid out in layers. First - potatoes, then - carrots, fried onions, mayonnaise, beets, fried onions again, mayonnaise again, grated Druzhba cheese and mayonnaise.

Lard is decorated with grated cheese or grated egg.

Spring Prize salad.

For the next delicious salad, you need a minimum of ingredients. Plus, it's very easy to cook. So take:

• A couple of tomatoes,
• Crab sticks in the amount of 200 grams,
• Hard cheese about 200 grams,
• Garlic 2-3 cloves.
• Mayonnaise and herbs to taste.

Cooking process:

1. Crab sticks should be thawed. They are cut into cubes.
2. Tomatoes are also diced. But they should be washed first.
3. Wash clean herbs and chop finely.
4. Grate cheese and garlic on a fine grater.
5. All ingredients are laid out in a bowl and mixed. Mayonnaise is used as a dressing.

On a note! Salt this salad is not worth it.

Summing up

Now you know what to cook for Easter 2017. Of course, not all dishes are found here. You can add your own original recipes to this table. And don't forget about desserts. Prepare delicious sweet food and surprise your family or guests with something delicious.

Easter table designed to highlight the greatness of this holiday. Earlier in wealthy families it was customary to put whole forty different dishes - as a reminder of the forty days of Great Lent preceding Easter. Of course, it is not at all necessary to be so sophisticated, the main thing is to make sure that the obligatory dishes are present on the festive table.

Easter table in the old days they were covered for the whole day. His family and close friends gathered behind him in a close circle, who had not seen each other for a long time, because it was not customary to visit during Lent. On this day, they signed and sent holiday cards to distant relatives and friends.

After dinner, they began to play various games and amusements, went out into the street to congratulate each other - the day passed joyfully and festively.

People were preparing for the great and bright holiday of the Resurrection of the Lord for seven days. On Thursday they started baking Easter and Easter cakes. For the main holiday of all Christian believers, these pastries were baked in a special way: the dough was prepared only on yolks. And it could only be baked on birch logs.

Flour for festive baking was necessarily sifted. A few days before the light holiday, the dough was placed in a warm darkened corner of the house so that it could brew. They put their soul into cooking. The main household chores faded into the background, the whole day was devoted to preparing for the bright holiday.

So what dishes are on Easter must be on the table?

Easter main dishes - these are colored eggs, Easter cake and cottage cheese Easter. Each of these dishes has its own symbolism, which we will talk about a little later. In addition, to easter table they bake rum babas and honey gingerbread in the form of animals, prepare a variety of meat dishes. But the fish is on easter table it is not accepted to submit, although there are no prohibitions on this matter.

Hot dishes for Easter are usually not prepared, so as not to force the hostess to run from the festive table to the stove and back, but to give her the opportunity to calmly celebrate with everyone. It is customary to cover the Easter table with a light tablecloth, ideally a white one. The Easter table must certainly be beautiful, plentiful and tasty..

Easter cake

The Easter cake, consecrated in the church, is an obligatory dish on the festive table. The cake is made from very rich yeast dough, thanks to which the cake does not stale for a long time. The size of the cake can be different, but it must be high... Candied fruits, dried fruits, spices, nuts are often added to the cake, and the top is covered with powdered sugar or glaze.

It is with the blessed Easter cake that the Easter meal beginsbreaking their fast after Lent. Most often this happens at home, when the head of the family divides the Easter cake according to the number of household members. But sometimes they break the fast with Easter cake right in the church, right after the end of the Easter service, treating each other and the clergy with pieces of their cake.

Curd Easter

The traditional Easter table is not complete without Easter cottage cheese - a special dish made from cottage cheese, which is prepared only once a year especially for the holiday of Holy Christ's Sunday. Easter has the shape of a truncated pyramid, which symbolizes the Holy Sepulcher... To cook Easter, you need a special collapsible form made of wood - a pasochny.

On the inner side of the boards, from which the paso-box is made, the letters ХВ are cut out - the initial letters of the words that make up the traditional Easter greeting "Christ is Risen!" In addition, they cut on the planks symbols of the suffering and resurrection of Jesus Christ - spear, cross, cane, sprouts, flowers, sprouted grains. All these images are imprinted on the finished Easter.

Colored eggs

What is an Easter table without colored eggs? According to legend, the Holy Equal-to-the-Apostles Mary Magdalene came to the Roman emperor Tiberius, announced the resurrection of Jesus Christ and presented him with a chicken egg. The emperor did not believe it, saying that this could not be, just like a hen's egg could not be red. After these words, the chicken egg that the emperor was holding in his hand at that moment turned red.

Red is a symbol of the blood shed by Christ for all people... But besides red, Easter eggs are painted in other colors. It is customary to paint Easter eggs on Maundy Thursday, and they are consecrated on the night of Great Saturday to Sunday. You can simply paint the eggs with onion skins or food coloring, or you can work hard and paint the egg with unusual patterns, turning it into a real work of art.

Easter is a holiday that is traditionally celebrated with the family.

Let the beautiful and plentiful Easter table become a symbol of prosperity and well-being in your family.

Source: strana-sovetov.com

The main decoration of the festive table, of course, is Easter.

Traditionally, it has always been prepared with lots of butter, sugar and eggs. Below are recipes for Easter dishes.

Ingredients:

Fresh cottage cheese - 500 g. Sugar - 300 g. Butter - 250 g. Egg - 4 pcs. Raisins - half a glass

Preparation:

1. Cook two hard-boiled eggs
2. While the eggs are boiling, mix the cottage cheese and sugar until smooth. Add pre-softened butter to this mixture and mix thoroughly.
3. Peel the boiled eggs, separate the yolks and add them to the curd mixture. Mix thoroughly again, trying to grind the yolks.
4. Break two raw eggs into this mixture and mix again.
5. We clean, sort out and thoroughly rinse the raisins.
6. Add to the curd mixture and mix again.
7. Line the colander with gauze. Transfer the finished mixture to it. Cover on top with the same gauze. Place about 3 liters of water under the load. And send it all to the refrigerator for 7 ... 9 hours.
8. Put the finished Easter whole on a plate and garnish with raisins, candied fruits or chocolate chips.
Curd Easter ready.

Ingredients:

cottage cheese from the press about 450 grams, 120 grams of butter, 100 grams of raspberry syrup, 50 grams of sugar, 2 chicken eggs, a little more than a glass of good sour cream

Preparation:

First of all, we rub our cottage cheese through a sieve and mix it with raspberry syrup. The next step is to add eggs and sugar, and then butter and sour cream. Mix the mass well and put it in a mold, which was previously laid out with gauze. We put under the so-called oppression for five hours in a cold place.
Easter should be decorated with something original and bright.

Ingredients:

400 g. Cottage cheese, 400 g. 25 ~ 30% sour cream, 200 g. White chocolate, 1/4 cup milk,
~ 0.5 cups dried fruits and candied fruits.

Preparation:

Pour milk into a small saucepan, put broken white chocolate, put on a small heat and bring until the chocolate is completely melted. Mix cottage cheese, sour cream, melted chocolate (warm), candied fruits and steamed dried fruits.
Moisten a thin, dense cloth with water and line it with a paste box.
Put the curd mass in a pasochny, put the load on top and leave it for a day for excess moisture to drain.
Put the structure in the refrigerator after 6 ~ 12 hours.
Tilt the finished Easter onto a dish, remove the form and fabric.
Store in the refrigerator before serving.
When cutting, it is advisable to moisten the knife in hot water and then wipe it dry with a napkin.

Easter with dried apricots

To prepare Easter you will need: 300 gr. cottage cheese, 200 gr. dried apricots and 100gr. Sahara. Rinse dried apricots and boil in sugar syrup. Squeeze the cottage cheese, mix with chilled dried apricots and rub the mass through a sieve, then wrap the curd circle in a dense cloth and hold for 3 hours under oppression in a cool place. Having given Easter a strict, "classic" shape, it can be decorated with prunes or candied fruits.

When starting to bake a cake or Easter baba, it is very important to remember that the dough for this baking loves only fresh products, and, most importantly, the warmth of human hands, which means that you should not use a mixer in the cooking process. You should not start kneading if you are sick or tired - the dough simply will not rise!

50 gr. dilute yeast in 1 tbsp. warm milk, adding 1 tbsp. granulated sugar. After the fermentation process has begun, pour the dough into a container with 0.5 kg. flour, salt, add 8 yolks, ground with 50 gr. sugar and mix thoroughly. After the dough becomes elastic and begins to "lag behind" the hands, pour in 3 tbsp. melted butter and knead again. Pour 100 gr into the finished dough. soaked raisins, put in a form, filling it 1/3 and set for 2 hours for "sediment". When the dough has significantly increased in volume, grease its top with an egg and bake at a temperature of 200 gr. within 1 hour.
Ready hot cake can be poured with fondant or covered with vanilla sugar.
For making fondant 150 gr. Powdered sugar, grind with boiled water, gradually adding juice from half a lemon and rum essence. When the mixture becomes "airy" and shiny, the fudge is ready.

Ingredients:

For the test:

yeast - 75 g, eggs - 7 pieces, milk - 2 tbsp., sugar - 100 g,

flour - 9-10 tbsp., oil - 150 g.

Preparation:

To prepare the dough, take warm milk, yeast, half the flour and mix. Sprinkle the finished dough with flour and leave it warm for an hour. Then add flour and knead the dough until it stops sticking. Beat the egg whites into a foam, add them to the dough and mix again, adding flour to thicken the dough. We put the kneaded dishes in a warm place to approach, cover with a towel on top.

We spread the finished dough on the table and divide it into two parts, of which most are the base of the cake, the small one is for decorations. Put the cake in a round pan, the surface of which is oiled and sprinkled with flour, make decorations from the remnants of the dough and leave it warm for proofing. Grease the risen cake with butter and bake until tender.

Ingredients:

For the test:
flour - 4 tbsp., eggs - 15 pieces, sugar - 690 g, milk - 4.5 tbsp.,
yeast - 100 g, oil - 1 kg, salt.

Preparation:
To prepare the choux pastry, thoroughly mix the flour and hot milk, cool to normal temperature. Dissolve yeast in a small amount of heated milk, add it to the brewed dough and leave the resulting mixture warm for at least one hour.
Beat the yolks well with sugar, add to the risen dough and mix. Beat the whites into a dense foam, add them to the dough and mix. We put the finished mixture in the heat for the secondary raising.
When the dough has risen, gradually stir in the melted butter into it. Rub the baking dishes with butter and sprinkle with flour, then lay out the finished dough. After the dough has doubled, cover its surface with yolk and bake until tender at 170-180 C.

Ingredients:

For the test:
flour - 5 tbsp., sugar - 55-60 g, yeast - 25-35 g, flour - 1 1/2 tbsp., milk - 2 1/4 tbsp., ghee butter - 180 g.

For flavored sugar:
sugar - 230 g and any of the flavors: vanilla - 2 g,
orange peel, ground coffee - 3.5 g, rose oil - 8 drops, rose petals - 0.5 cups

Preparation:
To prepare aromatic sugar, grind it with any of the offered flavorings.
For the cake, prepare the choux pastry: mix the flour and a third of the hot milk, cover and leave for an hour. Add the remaining milk, yeast and a quarter of the flavored sugar to the brewed dough. Pour in some flour, stir, cover with a towel and leave warm. After the dough has risen, pour in warm ghee, add the rest of the flour and knead the dough, from which we make cakes.
Before baking, the cakes should rise.

Easter cake "Early ripening"

Ingredients:

For the test:
yeast - 10 g, sugar - 460 g, milk - 3 tbsp., flour - 6 tbsp.,
butter - 400 g, eggs - 3 pieces, raisins (pitted) - 380 g.

Preparation:

From a glass of hot milk, sifted flour, granulated sugar and softened butter, knead the dough, to which we add the yeast dissolved in the remaining milk. Leave the dough for at least an hour to rise.
Separate the yolks from the whites, beat the last into a thick foam, rub the yolks with sugar. Gradually add to the risen dough and add the raisins.
Put the dough into a mold greased with butter or margarine and set to bake until tender. Baking temperature 170-180 C.

Ingredients:

Egg - 2 pcs., Sugar - 1 tbsp., Sour cream - 200 g, Condensed milk - 4 tbsp., Flour - 9 tbsp. with a slide., Breadcrumbs. Cocoa - 2 tbsp, Soda - 1 tsp.

For the cream:

Liqueur - 2 tablespoons, Condensed milk - 150 g, Sour cream 30% - 200 g, Butter - 200 g Vanilla sugar - 2 sachets.

For decoration:

Prunes - 150 g, Dried cherries .. Sugar - 3 tbsp. Red wine.

Preparation:

1. Beat eggs with sugar, add sour cream, condensed milk, soda, slaked with vinegar, salt on the tip of a knife and flour. Knead the dough well.
2. Bake a crust out of half of the dough on a square baking sheet, greased with margarine and sprinkled with bread crumbs. Add cocoa to the second half of the dough and bake another crust. Cool down.
3. Lay the cakes on top of each other and cut out an oval egg shape. Cut the chocolate cake into two layers.
4. Beat butter with condensed milk and sour cream, add a bag of vanilla sugar. Add some kind of liquor to 1/3 cup of boiled water.
5. Collect the cake. Put a dark cake on an oval dish, saturate it with liqueur, generously coat with cream. Put a light cake on it and repeat the same operations. Cover with a dark crust, soak with liquor again and brush with cream.
6. Steam the prunes with boiling water, remove the seeds, squeeze slightly, cut into pieces. Use your hands to knead the cakes in a bowl with prunes and the remaining cream. Place on top of the cake, shaping an egg, smoothing the edges. Round the bottom of the cake slightly inward. Smooth out all the irregularities with a knife, refrigerate for 2 hours.
7. Melt over a fire in 1 tbsp. a spoonful of boiling water 3 tbsp. tablespoons of sugar, bring to a boil, stirring all the time. Beat 1 chilled protein into a strong foam, while whisking, pour boiling syrup into the protein at a time when the sugar boils evenly in bubbles, and immediately pour in the juice of a third of the lemon and add a bag of vanilla sugar. You should get a snow-white light cream with which to decorate the cake. Place the cherries steamed in red wine along the edge of the cake.

But besides Easter cakes, you can prepare other festive dishes for Easter.

From 0.5 kg. flour, 250 gr. melted butter, 1 tbsp. sugar and 1 egg yolk, quickly knead the shortbread dough and bake in a hot oven until tender, pricked in several places with a fork.

The cream is prepared from 500 gr. cream and the same amount of sugar, 100 gr. butter and vanillin. After mixing the ingredients, they are thoroughly ground and cooked over low heat until thick sour cream, stirring constantly.

Pour the mazurka with the finished chilled cream and cover with chopped nuts.

200 gr. Grate "Russian", "Dutch", "Swiss" and "Parmesan" cheese, add 400 gr. softened butter and 150 ml. rum or brandy. Mix everything thoroughly and put in oil cans.

For a one and a half kilogram portion of the dish you will need: 1.5 kg. ham, 100 g each red wine and butter, 5 pcs. dry cloves, zest of one lemon and 1 tbsp. flour and sugar.
Pour thin slices of ham with softened butter and wine, add the rest of the ingredients and simmer for 10 minutes.

Salt the gutted piglet on top and inside, stuff and bake on the wire rack. You can stuff it with a liver with lard, rolled through a meat grinder and flavored with whipped yolks and a small amount of white bread; liver, grated with buckwheat or rice porridge, as well as rice porridge, with boiled eggs and green onions added to it.

Salt freshly plucked and gutted duck inside and outside, tuck the legs into the cuts made at the bottom of the carcass and fry in a saucepan until half cooked for 30-40 minutes. then divide the duck into 6 pieces and place in a baking dish.
To prepare the sauce in the saucepan where the duck was cooked, brew 2 tbsp. broth 1 tbsp. flour. Letting the liquid boil - remove the fat, add the juice of 3 oranges and 200 ml. white wine, then boil again. Put 2-3 oranges in a dish with pieces of duck, divided into slices and peeled from seeds, pour over the prepared sauce and bake in a hot oven until tender. When serving the dish, oranges serve as a garnish for the meat.

Boil and cut into 1 kg apple slices. beets. Add 300 gr. boiled and finely chopped prunes, 200 gr. any crushed nuts, 1 onion, fried in 100 gr. vegetable oil and 2 tbsp. liquid honey. Mix everything thoroughly. Add 1-2 tablespoons to the beets for extra flavor. ground coriander seeds.

To prepare the dish, apples, onions and chicken meat are taken in equal portions. Boil the chicken with the onion, celery and carrots, cool and chop finely. Peel and chop green apples. Chop the onions separately. Mix all the ingredients of the salad thoroughly and season it with mayonnaise.

Fillets of several species of fish, squid, peeled shrimps and crab meat taken in approximately equal quantities cut into small longitudinal cubes, dip in batter and deep-fry.

To prepare the batter, beat until a thick creamy state and salt 3 eggs, 0.5 tbsp. beer and 100 gr. flour.

Enjoy your meal!

There are several holidays associated with the Resurrection of Christ.They have no fixed dates, and the day of the celebration is counted from the Resurrection.

• LAZAREVA SATURDAY AND THE ENTRY OF THE LORD IN JERUSALEM - Saturday and Sunday before Easter;
• ASCENSION - Thursday, 40 days after Easter;
• HOLY TRINITY (Descent of the Holy Spirit on the Apostles) - Sunday, 50 days after Easter;
• ALL SAINTS - Sunday, one week after the Holy Trinity;
• ALL SAINTS IN THE LAND OF RUSSIAN ASKERS - Sunday, a week after All Saints.