[quote=JB.]That doesn’t leave very much, does it?
Just the paltry few foods God made. I imagine that Catholics must have managed to have bountiful feasts for many centuries before Pillsbury and Kraft came along… big hunks of roasted meat with vegetables and gravy, salads, cheese, fresh bread & butter, beer, wine, nuts, dried fruit with whipped cream and honey… mmmm.
Thanks to all who’ve posted suggestions. We made a savory Polish sauce last Easter, and it was wonderful served with crunchy little spring radishes and greens. It also went well with the lamb, and the traditionally-cured country ham (truly one of life’s greatest pleasures!). I’ll have to hunt for the site where I got the recipe.
We also made a Paska, a molded eastern European dessert made from dry-curd cottage cheese, eggs, honey, and dried fruit. It looked lovely, but nobody could eat more than a little bite. It was too sweet and rich for our North American tastes – health-food and junk-food eaters alike. Maybe we’ll try a less-sweet cheesecake with a cookie crust this year. (Hmm… if I baked gingersnaps for the cheesecake, then I could use some for kage_ar’s ham dish! )
Breads and cakes seem to be the trickiest part. I’m sure some of the ethnic ones were originally made with whole grains, but those recipes seem to be lost in the mists of time. I guess I’ll have to do some adapting.
At any rate, I have no plans to deprive my family of delicious food. We started grinding our own whole-grain flour for health reasons, but we’ve found that we prefer the taste, so white flour products wouldn’t be much of a treat for us. Besides, when our feast dishes are nutritious, we can enjoy them in generous amounts throughout the Easter season. (It’s one thing to make a lamb cake for Easter Sunday… but 50 days of it would pretty much do me in. I’d be praying for Divine Mercy! :eek: )