What to cook for the Easter table. What to cook for the Easter table? Recipes for the Easter table

Mandatory Easter dishes are lush paska and krashenki. But you also need to prepare many other delicious dishes for Easter, especially from those products that were prohibited for consumption during Lent. What dishes to prepare for Easter - read on.

To help you create a menu on , the 24 website offers 11 mouth-watering dishes which are wonderful will complement the Easter table.

The first thing you should think about is, of course, Easter cake, without which the celebration of Easter is impossible. In addition to the traditional Easter cake with white glaze, there are many interesting and even exotic recipes - the choice is yours.

Meat dishes for Easter 2019

For the Easter table, it is better to choose hearty, but not fatty dishes. After all, after a long period of abstinence from animal food, you should not immediately overload the body.

Baked rabbit with rosemary: recipe

Ingredients:
rabbit – 800 g
homemade mayonnaise – 2 tbsp.
sour cream – 3 tbsp.
garlic – 4 cloves
Worcestershire sauce - 2 tbsp.
mustard with grains – 2 tsp.
walnut oil – 2 tbsp.
Provençal herbs to taste
ground pepper to taste
rosemary – 1 sprig
salt to taste
milk – 1 glass

This is really tasty and would fit perfectly into an Easter menu!

Preparation:

1. Cut the rabbit carcass into large portions. Pour in milk and leave overnight in a cool place.

2. Mix mayonnaise, sour cream, crushed garlic, Worcestershire sauce, mustard, oil and salt in a bowl. Rub this mixture over the rabbit meat. Leave to marinate for another 3 hours.

3. Sprinkle the meat with Provencal herbs and ground pepper, add rosemary. Place in a baking bag along with the sauce. Tie the bag tightly and make a few holes in the top.

4. Bake at 180 degrees for 30 minutes, then cut the bag and leave in the oven until golden brown.

Pork ribs with chimichurri sauce: recipe

Ingredients:
pork ribs – 1 kg

For the dry chimichurri mixture:
fresh oregano – 4 leaves
chili pepper – 0.5 pods
black pepper – 1 tsp.
garlic – 5 teeth.
paprika – 1 tbsp. l.
salt – 1 tsp.
juice of half a lemon
sunflower oil – 100 ml
apple cider vinegar – 1 tbsp. l.
dark beer – 1 l
cumin – 1 tsp.
green onions – 2 pcs.
thyme – 1-2 sprigs

For the chimichurri sauce:
fresh parsley – 1 bunch
cilantro – 1 bunch
green bell pepper – 1 pc.
garlic – 6 cloves
apple cider vinegar – 2 tbsp. l.
olive oil – 3 tbsp. l.
juice of 1 lemon
chili flakes – 0.5 tsp
shallots – 2-3 pcs.

Ribs in original sauce

Preparation:

1. Cut the ribs lengthwise. In a mortar, mix chopped garlic, salt, pepper, cumin, paprika, finely chopped onion and chili pepper. Add heated oil and stir.

2. Rub dry chimichurri mixture over ribs. Add beer, oregano, lemon juice, apple cider vinegar and thyme. Leave to marinate for 20 minutes.

3. Fry the ribs over an open fire until crispy. Serve with sauce.

Fish dishes for Easter 2019

Black cod fillet with orange glaze from Hector Jimenez-Bravo: recipe

Ingredients:
black cod fillet
salt, pepper – 2 g
milk – 0.1 l
orange – 0.2 kg
cardamom – 0.5 g
corn starch – 1 g
capers – 10 g
sugar – 15 g
thyme (fresh) – 2 g
butter – 5 g

Easter recipe for fish lovers

Preparation:

1. Fry the cod fillet until golden brown.

2. Pour milk into a small frying pan, place the fish and place in the oven until cooked for 5-7 minutes.

3. Pour orange juice into a hot saucepan with sugar, boil for 3-5 minutes. Add cardamom (ground), starch, butter, thicken and set aside the sauce.

4. Serve fish with sauce. You can decorate with orange or lemon slices.

Baked salmon: recipe

Ingredients(for 1 serving):
salmon steak – 1 pc.
lemon
seasonings (pepper, dried basil, salt)

Preparation:

1. Wash the salmon steak and salt on both sides, place it on baking foil, and this, in turn, on a baking sheet.

2. Sprinkle with spices and add lemon slices. Wrap the foil to make an envelope.

Easter menu: this dish is very easy to make

3. Bake in an oven preheated to 180-200°C for 20-25 minutes.

Fish dishes for Easter

Salads for Easter 2019

Pear, apple and spinach salad: recipe

Depending on the season and availability of food, you can add various cheeses, nuts or dried fruits to the salad.

Ingredients:
hard pears – 2 pcs.
hard apples – 2 pcs.
fresh spinach – 4 cups
dried cranberries/raisins – 1/4 cup
salt, pepper to taste

Ingredients for the sauce:
chopped rosemary – 1 tbsp.
honey – 1 tbsp.
mustard – 1 tbsp.
lemon juice – 1 tbsp.
olive oil – 1/3 cup

Pear, apple and spinach salad for Easter menu

Preparation:

1. Thinly slice the pears and apples, place spinach leaves in a deep container, lay out the fruit, sprinkle with dried cranberries or raisins.

2. Separately, mix olive oil (1/3 cup, cold pressed), mustard, honey (or orange jam), add lemon juice, salt and pepper to taste and rosemary.

3. Serve your salad with dressing. If desired, add thinly sliced Parmesan or goat cheese.

The most important Orthodox holiday of the coming year falls on April 28th. Preparation, as always, begins in advance and consists of creating a menu and choosing recipes.

And closer to the main day, people bake Easter eggs, cookies and other goodies. Relatives and friends gather around a beautifully set table, and any hostess will be happy to surprise and feed everyone.

What to cook for Easter, what should be on the menu on the festive Easter table

According to traditions, there should be a variety of treats on the Easter table. Every year the following dishes take place on our holiday table:

Easter cake or Easter;
colored eggs;
meat dishes;
fish treats;
salads;
snacks.

Each housewife independently decides what the main dish of the Easter table will be - cottage cheese or dough. Every craftswoman has her own favorite Easter recipe. I love various experiments, but I don’t change the Easter recipe. This pastry is a symbol of the holiday, without which it cannot be done.

The next element of the table is eggs, which are colored or painted with natural dyes. Today, before the holiday, the country's supermarkets are filled with various accessories, including various stickers.

We need to break the fast gradually, so we use chicken, veal or turkey as meat dishes. It is better to avoid fatty meat foods. It is preferable to bake or stew the meat and serve it in combination with vegetables and mushrooms. Jellied meat is perfect for a holiday; it can be made from homemade chicken, pork or beef.

Fish lovers are looking forward to fish dishes for the holiday. This is the best option for the correct way out of fasting. It is easily digestible and does not burden the stomach and intestines.

In April, fresh herbs and young vegetables begin to appear. Salads at a festive feast should be light in nature. I use fresh vegetables, add cheese, nuts, and rye crackers to them. And the dressing for my salads is any vegetable oil or sour cream.

Snack dishes, which are served before the main masterpieces, take their rightful place on the festive table. There may be a variety of vegetables, cheese, canapés with fish and others.

The Easter table, on which simple dishes and symbols of the holiday will be placed, must have an aesthetic appearance. Here are some basic recommendations for table setting:

A choice of tablecloths and napkins, the colors of which symbolize spring.
It is better to use colored dishes, but white plates also look elegant, especially if you put a small fresh flower and a white egg wrapped in a bright ribbon on them.
A glass vase filled with quail eggs wrapped in colored foil or chocolate kinders looks harmonious on the table.
The baked Easter cake takes center stage. It should be decorated in the color scheme of the common table. I use yellow and green candied fruits and chocolate decorations.
You can place a blossoming willow branch on folded napkins and add colored candies. Many people prefer eggs of a single color; in this case, you need to choose textiles for the table in harmony with them. The best shades are red, orange and green.
Fluffy willow balls harmonize perfectly with undyed quail eggs and linen napkins.

Beautiful, simple and delicious pastries for Easter

Well, what would we do without Easter baked goods - these main dishes have been on every Easter table from time immemorial. And today we can’t live without them!

Easter Kulich

All people are preparing for Easter: both those who observed fasting and others who, for various reasons, did not adhere to it. Making a holiday cake is not just about baking delicious pastries. This is a ritual process for which one must prepare with body and soul.

Baking products:

Flour – 4 tbsp;
Turmeric – 0.5 tsp;
Fresh yeast – 25 g;
Egg – 2 pcs.;
Milk – 1 tbsp.;
Sugar – 1 tbsp;
Butter – 100 g;
Vanillin – 1 pc.;
Lemon juice – 1 tsp;
Powdered sugar – 80 g.

Step-by-step preparation:

I heat up the milk.
The butter needs to be melted in a water bath or in the microwave.
Refrigerate the white of one egg and use it to make glaze.
To make the dough, you need to dissolve live yeast, a little sugar, and part of the flour in milk. Mix all the ingredients and send to a warm place for the yeast to start working. As soon as a cap appears on the dough, it’s time to move on.
I add the remaining sugar, eggs and butter into the dough. Mix well and gradually add turmeric, vanilla and gradually flour.
You need to knead a soft dough, cover it with a clean napkin and put it in a warm place. After 2 hours the dough will rise three times, I settle it and put it on the rise again. At this stage I introduce raisins.
I grease the molds with vegetable oil and fill them no more than halfway with dough.
Leave the cakes for another half hour for the dough to rise. I bake in the oven at a temperature of 180 ºC, usually for 1 hour.
I beat the glaze with a mixer from chilled egg whites, powdered sugar and a few drops of lemon juice.
I generously spread the cakes with glaze and top with sprinkles.

Easter "Wreath"

I have a great baking recipe with three fillings so everyone gets a piece.

Product List:

Raisins – 100 g;
Nuts – 100 g;
Poppy – 100 g;
Milk – 200 ml;
Water – 100 ml;
Butter – 80 g;
Sugar – 6 tbsp;
Dry yeast – 2 tsp;
Salt – 1 pinch;
Egg – 3 pcs.;
Flour – 600 g.

How to cook:

In a bowl, mix warm milk, eggs and butter, a little salt and sugar.
Mix ½ cup of flour and yeast, after 10 minutes add the rest of the flour and knead the dough. Place in a warm place for 1.5 hours.
Filling for the wreath: steam raisins, boil poppy seeds, chop nuts.
Once the dough has doubled in size, press down with your hands.
I divide the dough into 3 parts and roll each into a long rectangle. I spread the filling in the center and pinch the edges. I make a braid from three strands with different fillings, connecting the edges.
I place the product on a greased baking sheet, grease it with yolk and put it in a warm oven for 30 minutes to proof.
I bake at 180 degrees until done.

This interesting dish will look like a real egg basket. It’s not difficult to create such baked goods; all you need is puff pastry and foil paper.

A large puff pastry basket will be flimsy compared to butter dough. So I came up with the idea of making several small items.

Baking ingredients:

Puff pastry – 500 g;
Egg – 1 pc.

I use puff pastry at room temperature, so it needs to be defrosted a little. To prepare the mold, I will take a clay flower pot; it is not afraid of high temperatures. I'll wrap it in foil, then the finished product will be easier to remove.

Roll out the dough.
Cut it into three strips 10 mm wide, the rest of the dough is 5 mm.
I lay out wide strips in the form of the walls of the basket so that the edges go down. I lightly press the dough at the bottom so that the basket is stable. You need to weave from the bottom, using thin strips.
I transfer it to a baking sheet.
I make a handle from a braid; it needs to be baked by wrapping it in an arc of foil.
I grease it with yolk, previously beaten with a fork, and put it in the oven for 30 minutes at a temperature of - 180 C.

An Easter egg basket made from puff pastry turns out to be very fragile and delicate. You need to place the eggs in it carefully, everyone will like such a masterpiece.

Juicy cottage cheese Easter

I have tried many recipes for making cottage cheese Easter. But I found the most delicious one on the Internet. Now I only use this cooking method, and it has never let me down. Easter from cottage cheese turns out incredibly juicy, with a delicate texture and aroma.

The composition of the products is no different from others:

1 kg of cottage cheese;
400 g butter;
750 g sugar;
250 g sour cream;
Egg – 4 pcs.;
Raisins - a handful;
Candied fruits and almonds - to taste;
Vanilla – 1 sachet.

I prepare it step by step:

To make the cottage cheese uniform, I pass it through a meat grinder, or you can rub it through a sieve. But the second method is somewhat labor-intensive.
Mix the yolks, sour cream and sugar thoroughly.
I combine the curd and egg-sour cream mixtures and knead until smooth.
I pour boiling water over candied fruits, raisins and almonds and leave them in it for half an hour. It’s a good idea to fry the almonds a little in a frying pan, then chop them with a knife, but not to crumbs.
I mix everything into one mass.
I line the mold with moistened gauze and fill it with curd mass.
I wrap the gauze and put a weight on top.
I let Easter sit for 2-3 hours in the room, constantly draining the accumulated whey from the bottom of the mold. Then I put it in the refrigerator.

I usually make cottage cheese Easter 2 days before the holiday. During this time it will infuse and become dense and elastic. Taking Easter out of the mold is quite simple, you just need to take it out of the refrigerator and turn it upside down. You can decorate as you wish.

The peculiarity of Easter is that they are prepared from butter dough with dried fruits and candied fruits. Any housewife wants her baking to be a success, because she spends her efforts, efforts and a lot of time. You will definitely like my favorite recipe for a delicious Easter cake, because it was appreciated by the most important judges - my children.

Baking products:

Flour – 4 tbsp;
Milk – 1 tbsp.;
Butter – 300 g;
6 eggs;
Yeast – 50 g;
Sugar – 2 tbsp;
Vanilla – 1 sachet;
Raisins – 200 g;
Almonds – 100 g;
1 lemon;
Salt;
Vegetable oil.

I make this cake as follows:

The butter and eggs should be removed from the refrigerator the day before baking. They should rest at room temperature.

Mix warm milk with sugar.
Dissolve yeast in milk and mix.
Gradually add the sifted flour to the mixture and mix thoroughly.
Cover the dough with a napkin and place it in a warm place.
We prepare raisins and dried fruits in the usual way, and chop the nuts.
Beat eggs, sugar and vanilla in a blender for at least 5 minutes.
Add butter, mix everything.
Knead the dough well, adding flour in portions. The dough turns out elastic and sticky, then knead it with hands greased with vegetable oil.
Place the dough in a warm place to rise.
Add nuts, zest of one lemon and mix.
When the dough has risen, knead it.
Mix dried fruits, candied fruits, nuts and zest into the dough.
Grease the molds generously with butter and fill them 1/3 full with dough.
Cover the molds and let them settle.
At a temperature of 200 ºС, Easter cakes are baked in a preheated oven.
We take the baked products out of the oven and place them on a barrel to cool.
Decorate with glaze to your liking.

The main condition for successful Easter cakes is a good mood, the absence of drafts, noise, and screams. When the dough is in the oven, it is not recommended to open the door.

Ready-made Easter cakes have a pleasant brownish tint, and they should not be raw inside. The Easter cake dough is particularly soft, airy and tender.

You can use ready-made glaze, bought in a store, or you can make it yourself from powdered sugar and chilled egg whites.

What drinks to serve on the Easter table

Many people are interested in whether it is possible to serve strong drinks at the holiday table. For the Easter holiday, the most suitable alcoholic option is the church wine “Cahors”.

It is used not only on the Easter table, but also at baptisms, weddings, and other occasions. This drink is not chosen by chance; the scriptures indicate the choice of this particular wine. It should be pure, grape, undiluted. The color and consistency of the drink resembles blood.

Long ago, when this wine was not yet known, Orthodox Christians prepared mead or horseradish with the addition of honey for the holiday.

Alcoholic drinks are not prohibited during celebrations, because such a set table cannot do without a bottle of good red wine. But you should always remember a sense of proportion.

For adherents of sobriety, I will recommend and share a couple of my unshakable recipes for pleasant drinks for the holiday.

Easter jelly made from oranges

According to Orthodox traditions, there should be jelly on the festive table. To prepare a flavorful drink from oranges, you will need:

Orange – 2 pcs.;
Egg yolks – 4 pcs.;
Milk – 1 l;
Sugar – 120 g;
Starch – 50g.

How I cook jelly:

I cut the zest from the orange and squeeze the juice out of the pulp.
I grind the yolks with powdered sugar.
Mix starch into cold milk (100 ml).
I boil the rest of the milk with the zest.
After boiling, pour the egg and milk-starch mixture into the pan.
I don’t bring the jelly to a boil. As soon as it thickens, pour it into cups and cool.

You can add sugar orange slices to the finished drink.

Sbiten is a delicious Easter drink that can be enjoyed by all guests. It’s quick and easy to prepare, all you need is the following ingredients:

water in the amount of 1 liter;
sugar and honey - 150 g each;
ginger, cinnamon, cardamom.

Cook sbiten this way:

We dilute honey and sugar in water.
Let's put the mixture on fire.
After boiling, add spices to the broth.
Cook the drink over low heat for another 15 minutes, skimming off the foam.
Be sure to strain the drink, and it is ready. It must be served hot.

Easter menu for the holiday table - video from Olga Matvey

Bon appetit to you all!

Happy Easter to you brothers and sisters! And Christ is Risen!

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

Boats of abundance

On Easter Sunday, colored eggs invariably appear 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. Take out the yolks and grind them with 250 g of canned cod liver. 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 boiled whites with it. Decorate them with sprigs of fresh herbs and place them on a large platter. These delicious stuffed boats won’t sit on it for long.

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 it we will need to cut the ham into thin wide circles. Finely chop a bunch of parsley and dill. Mix the greens 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 into tubes. Thread onto toothpicks and secure the rolls. You can serve them on lettuce leaves with tomato slices. This savory snack will awaken your appetite and put you in a festive mood.

Colors of spring

Since spring is in full swing, Easter dishes should be presented with a light salad of fresh seasonal vegetables. Cut 2 large cucumbers and 2 meaty tomatoes into cubes. 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. Mix all the ingredients in a salad bowl, sprinkle with lemon juice, salt and pepper to taste. All that remains is to season the salad with low-fat sour cream or vegetable oil. And before serving, you can sprinkle the salad with sesame seeds - they will add subtle nutty notes to the dish.

Radiant Bird

Stuffed chicken has every chance of becoming the 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 film and keep in the refrigerator for a day. Boil a glass of buckwheat until half cooked and mix it with fried onion and 300 g of champignons. Salt the filling to taste and season with 2 tbsp. l. butter. Carefully stuff the chicken soaked in spices with buckwheat and mushrooms, sew it together with thick thread and place it in a sleeve. Bake it in the oven at 200°C for about 70–80 minutes. The rosy, fragrant one will captivate guests with just its appearance.

Pork in gold

Festive pork is what will truly make meat-eaters happy. Stuff a 3 kg pork tenderloin with garlic cloves and soak in 2 liters of cabbage brine for 36 hours. Remember to turn the meat every 9 hours. Then, after drying it thoroughly, sprinkle it with a mixture of peppers, place it 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. In this form, place it under the grill and cook until crispy at 200°C. Juicy golden pork will make a lasting impression on everyone.

Salmon in the bush

Fish dishes for Easter are an unshakable tradition. Salmon with spring sauce will fit naturally into the menu. Drizzle 6 fish steaks with olive oil, sprinkle with chopped celery stalk and rosemary leaves, marinate for 20 minutes. Grind 150 g of walnuts in a blender, a sprig of basil and tarragon with 1 tbsp. l. butter. Salt the steaks, spread 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 definitely please your guests.

Sweet art

Sweet festive Easter dishes are not only Easter cakes, but also elegant cookies. Mix 600 g flour, 2 tbsp. l. cocoa, ½ tsp. soda, ¼ tsp. cinnamon, cardamom and cloves. Separately, beat 100 g of butter with 100 g of sugar, gradually adding 2 eggs, 120 g of honey, 2 tsp. lemon zest. Combine this mass with the flour base, knead the dough and cool for 2 hours. Then we roll out a layer 1.5 cm thick and cut out cookies in the form of bunnies, butterflies, flowers, etc. Bake them for 15 minutes at 180 °C. Fill the cornet with melted chocolate, apply along the contour and draw patterns. People with a sweet tooth will snap up this dessert in no time.

We hope the proposed ideas have inspired you to create interesting dishes. The Easter table is a great opportunity to bring these ideas to life. And if you have proven holiday recipes, be sure to tell us about them in the comments.

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

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

Knead the dough from 300 g of flour, 1.5 teaspoons of baking powder, 120 g of brown sugar, salt and butter cut into pieces (80 g). Mix the ingredients and add 3 yolks and 2 tbsp. spoons of water. Refrigerate the finished dough for an hour
Prepare the custard. To do this, grind 7 yolks with vanilla sugar (3 tablespoons) and flour (130 g). Boil 250 ml of milk and pour into the future cream. Stir, cool and mix with ricotta (600 g). Italian cheese can be replaced with cottage cheese
The zest is grated from two oranges, the insides are cut out and added together with the candied fruits to the ricotta.
Two-thirds of the dough is rolled out into a circle with a diameter of 34-37 cm. The dough is laid out in a 24-27 cm mold. The mold must first be coated with oil. A mass of ricotta is placed on top. The edges of the dough are folded over the filling
From the remaining dough you need to make strips 1.5 cm wide. They need to be placed crosswise on the top of the pie. Grease with oil 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 a foam, gradually adding powdered sugar (1 tablespoon). This pie is served at room temperature. Cold cream is placed on top

Kalitsuniya Greek pies for Easter

Even those who do not consider themselves believers paint eggs for Easter. Multi-colored eggs are one of the main symbols of this holiday.
But you can paint them in different ways. You can use natural or artificial dyes. Apply plant leaves (dill, parsley, etc.) during coloring.
But, if you want to really surprise your guests, you can use tape when coloring Easter eggs. You can cut out various shapes from it, stick it on eggs and dip them in dye. After painting, the tape can be peeled off. Original Easter eggs are ready

Meat dishes for Easter

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

Meat for Easter: egg roll

Easter cake

Below is the cake recipe and its original Easter design.
From the simplest ingredients you can prepare a cake that will not only delight you with its taste, but will also surprise your guests with its extraordinary design.

Video: Easter Cake

Homemade wine for Easter

Homemade wine has traditionally been considered the main drink on the Easter table. Today, stronger alcoholic drinks are in use. But, drinking such drinks is fraught with health risks. A couple of glasses of homemade wine on Easter is not only not frowned upon, but, on the contrary, can help the body better process food after fasting.

An important factor for success in home winemaking is harvesting the grapes at a time when they have reached full ripeness. At this time, the berries contain the maximum amount of sugar. What is decisive during the fermentation process?

After harvesting the grapes, the berries need to be separated from the bunch and placed in a container. If you have collected a lot of grapes, then 60-liter stainless steel tanks are suitable for this purpose. Before placing the grapes in containers, the berries must be crushed by hand. Containers with grapes should be placed in a room with a temperature of 10 -25 degrees
While the grapes are fermenting, they need to be stirred periodically.
When sediment appears, the wine needs to be strained. For this purpose, you can use gauze or nylon stocking. You need to add sugar to the purified liquid. For one liter of wine you need one cup of sugar. Stir the wine until the sugar dissolves
We wait until the wine ferments and pour it into three-liter jars. Leave 2 cm from the neck to the level of the wine. Roll up the jars with lids and make a hole in the middle. We insert a medical hose into the hole. It should be above the wine. Coat the hole with the hose with plasticine to seal it. We insert the opposite end of the hose into a jar of water, making a water seal
During fermentation, sediment forms in the wine. It needs to be removed periodically (pour the wine into other jars, leaving sediment) and repeat everything all over again.
Fermentation times depend on various factors and can vary greatly. Taste the wine periodically, add sugar (if required) and as soon as you like the drink, close the jar with a nylon lid and leave for storage.

Decorating Easter dishes

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

Video: Decorating Easter dishes

Setting the Easter table and decorating dishes

I can write for a very long time about setting and decorating the Easter table. Every housewife has many ideas in her head about how to beautifully serve dishes prepared for this holiday.
During the celebration of the Holy Resurrection of Christ, symbols of Easter should be placed on the table: Easter cakes, eggs and other dishes
And also what will indicate the awakening of nature from winter sleep: flowers, greenery, decorative bird’s nests
A toy figurine of the Easter bunny 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 for Easter you can do without a tablecloth altogether.
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 guest's name on the eggs, they can be used as seating cards
Traditional Easter cakes for this holiday can be decorated not only with icing, but also with cake mastic
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 Easter cake with mastic, but also make flowers out of it to decorate this pastry.
You can make various figures from mastic and decorate Easter with them. The main thing here is to have imagination. And sculpting figures from this material is as easy as making it from plasticine

Happy holiday to you!

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

In Rus', from time immemorial, they solemnly prepared for the Holy Day. On Monday of the last - Holy - week of Great Lent, a general cleaning of the entire house began, which ended on Maundy Thursday. After this, they began to prepare the Easter festive table. According to tradition, ritual dishes must have been present on the Easter table: Easter cottage cheese, 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 Easter cake expresses God's care for every human being. Cottage cheese Easter 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 in atonement 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 was always prepared for Easter. In wealthy families, the number of holiday dishes reached 48 - according to the number of days of Lent. The basis of the meal these days was meat: baked ham, 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 church. First, they drank a spoonful of vegetable oil, then ate oatmeal jelly, broke their fast with a piece of Easter, a slice of Easter cake and an egg. And the next morning they decorated the table, put out pre-prepared dishes and did not clear the table all day, since on these days it was customary to visit without an invitation and try whatever your heart desired.

In the center of the Easter table there was a dish with sprouted grains of wheat, oats or watercress. You need to germinate grains and seeds about a week before Easter: pour a little soil and well-moistened seeds onto a flat dish, mix and leave in a warm place. By Easter the grass will grow. Just don't forget to water. Place the colored eggs in the grass and place them in the center of the table.

Eggs can also be placed in a special one.

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

Preparation:
Sift the flour and make a well in the middle. Place the crumbled 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 begins to bubble. Add the remaining milk, sugar, salt, citric acid, butter, 1 whole egg and 1 white (leave the yolk for greasing). Knead elastic dough. Roll into a ball and leave for 30-40 minutes. come up. When the dough has doubled in size, knead it thoroughly. Divide into three parts and roll each into 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 in rope rolls (by length). The main thing is that you get three rolls with different fillings. Weave a braid from the strands and place it on a baking sheet in the form of a wreath (in a circle). Let it rise, brush with yolk and put in the oven. Cool the baked wreath, place it on a flat dish, and place colored eggs in the center.

Nowadays it is customary to eat eggs 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 burned in the oven with kvass wort, herbs or cabbage leaves. Thursday salt, prepared only on Maundy Thursday in Holy Week, p Healing and even magical properties were believed. Putting aside the magic, 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 a “sink” of all kinds of toxins. This salt was prepared only once a year - on Maundy Thursday, before sunset, and was taken to be blessed together with Easter cakes, eggs and Easter. By the way, this salt is still prepared in Kostroma.

Mix 1 kg of coarse (precisely coarse!) salt with 5 kg of soaked black Borodino bread. Place the mixture in an oven preheated to 250ºC 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 it instead of regular salt.

Easter was prepared from fresh, dry cottage cheese. To do this, the cottage cheese was placed in cheesecloth in advance and placed under a slight pressure to drain the whey. 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 aromatic. But you can also make wonderful Easter from cottage cheese. Only cottage cheese should never be passed through a meat grinder. Only through a sieve! So, the recipe Easter with pistachios.

Ingredients:
1.2 kg cottage cheese,
1 liter of heavy cream (at least 33%),
200 g sugar (preferably 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 entire mass as best as possible, gradually adding cream. Place in a bowl lined with slightly damp gauze, put under pressure and leave in the cold. In a day or two, Easter will be ready. If you don’t have a beaker, you can use a plastic bucket, in which you first make holes with a hot nail (so that the whey can drain out).

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

Ingredients:
Opara:
3 tbsp. spoons of flour,
1 teaspoon sugar,
1 teaspoon of pressed yeast (or a bag of dry),
½ glass of water.

Dough:
6 cups flour,
1 glass of milk,
1 teaspoon salt,
5 tbsp. spoons of sugar,
2 eggs
150 g butter.

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

Preparation:
Mix the ingredients for the dough, stir until smooth, leave in a warm place. When it bubbles, pour in the melted butter, milk, eggs, sugar and salt. Mix well, add 4 cups of flour, mix thoroughly. Gradually add flour and stir until the dough can no longer be stirred with a spoon. Then pour flour onto the table, turn out the dough and knead, adding a little flour until it becomes smooth and soft. Place in a bowl, cover and leave in a warm place until it doubles in volume. Knead and leave until rise again.

Meanwhile, draw and cut out a lamb on paper. Roll out the finished dough, apply a template, cut out a lamb according to it and place it on a baking sheet. Leave a piece of dough for the ear. Fold the remaining dough, roll it out into a layer, put the filling on it and roll it up. Cut the roll into pieces 1-1.5 cm wide, brush the lamb with water, lay out the pieces of roll in the form of a skin. Make an ear from the dough and glue it to the head. Brush the lamb with sweet tea and bake in the oven at 200-220ºC.

And finally, Easter cake. It was prepared only for Easter and the Easter table, and they did not spare butter, sugar and eggs in the dough. The Easter cake dough is very rich. Therefore, they kneaded it for a long time, at least an hour. It was believed that it was necessary to hit the dough 300 times so that guests would praise the Easter cake 300 times. Of course, a recipe that uses 40-60 egg yolks is very fatty even for non-hungry modern times... Moreover, ancient 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 plentiful. But no less tasty. For example, Easter cake "Citric".

Ingredients:
Opara:
40 g pressed yeast,
1 teaspoon sugar,
½ glass of warm water,
2 tbsp. spoons of flour.

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

glaze:
1 protein,
100 g powdered sugar.

Preparation:
Prepare raisins (rinse thoroughly and pour cognac), nuts (crush with a rolling pin), and zest the lemon. Brew turmeric 2 tsp. boiling water Separate the yolk from one egg. Set aside the white for the glaze. Prepare the dough and leave it in a warm place to ferment. Beat the yolk, eggs and sugar with a mixer into a fluffy foam. Add 1 cup flour and stir. Stir in softened butter, zest, vanillin, turmeric, and a pinch of salt. Beat well until uniformly coloured. Pour in the dough and stir. Add 1.5 cups of flour, beat well with a mixer. The dough turns out liquid and sticky. Cover the bowl and leave to rise in a warm place. The dough should rise at least 2 times.

Place raisins and nuts into the dough. Grease your hand with vegetable oil and mix the dough. Add ½ cup of 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. Place in greased and breadcrumbed molds (put an oiled circle of paper on the bottom). Place to proof in a warm place. Bake as usual. Beat the egg whites with powdered sugar and pour the resulting glaze over the cakes.

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

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

Larisa Shuftaykina