New Season, Old Traditions

Denise Gianatasio is a Northport Village resident and freelance writer. 
She is a licenced agent at Signature Premier Properties in Northport. Denise enjoys cooking, sharing her recipes and family stories to inspire a sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.

    Wow, Sring is finally here and yes it’s time for Easter!  Easter–along with spring– brings a new outlook and joyful feelings; a real sense of renewal and rebirth. Not only does the weather become mild, but the grass turns green, birds chirp early morning, flowers come back anew and fresh, and trees begin to display their new leaves and glorious buds. For us, it’s a time for new beginnings and excitement for that special place…the great outdoors!
    With Easter approaching, I have readied my traditional recipes for our family Easter dinner. I found this recipe in an article back in the early 80’s for a traditional Easter Bread; over 30 years later, the making of these Easter breads has become my tradition as well. After baking and sprinkling with colored non-pareils, I wrap them up in clear cellophane with Easter colored ribbons and two colored Easter eggs baked on the breads and braided. These breads are then placed at my table and wrapped for each person’s place setting (how festive they make the table!). I then gift out many to dear friends and neighbors (a labor of love). The torch was somehow passed on about 20 years ago to my son, Ryan: who makes time to make about 20 loaves before Easter. He will continue this tradition and pass it on down. 
    This recipe is one of my most treasured finds. Start a tradition like this one and you will discover the hidden value that making, giving and receiving brings to all. In case you are wondering about the rest of our traditional Easter menu, with a variation here or there, this is pretty much it:
• Antipasto (with a good grilled bread for dipping.)
• Pasta: Either a ravioli with a fresh tomato marinara or a mixture o­f green (spinach) and white angel hair tossed with a carbonara sauce.
• Lamb
• Asparagus polonaise
• Scalloped potatoes & carrots­
• A delicious homemade carrot cake for dessert
• My Grandmother’s recipe for “Pastiera Di Grano” or
• Easter Grain Pie (pastry crust, ricotta cheese filled and lattice covered, with fresh orange rind and wheat berry, sprinkled with confectioner’s sugar.)
    Don't forget the bread! If you can't find time to bake, be sure to purchase some at your local bakery. It will add a special touch to your Easter table. Have a Happy, Blessed Easter and enjoy the special time with your loved ones! — XO Denise (Dishin’ with Denise)

Easter Bread

1 cup sugar
3 teaspoons baking powder
6 cups all-purpose flour
5 eggs, lightly beaten
¼ lb salted butter, melted
1 cup milk
1 teaspoon vanilla extract 
6-12 raw, colored eggs
Egg whites, beaten (for wash)
Nonpareils

1) In a large bowl, combine sugar, baking powder and flour
2) Make a well in the center of the dry ingredients
3) Stir together eggs and melted butter; pour into center of dry ingredients
4) Add milk and vanilla extract and work mixture into a dough
5) Roll dough into a long log. Cut into 6 equal portions. Using one portion at a time, roll into long rope and braid or criss-cross over each other, placing 1 or 2 eggs into loop form of dough.
6) Brush breads with beaten egg wash and sprinkle with non-pareils
7) Place on parchment lined baking sheet and bake at 350 degrees for 25-30 minutes or until bread is golden (makes 6 breads)