Christ is Risen!
We usually celebrate each Easter with red dyed eggs, pascha- a traditional tart made in Eastern Orthodox countries, and sweet bread.
Each year I am trying something new…
This year: the Italian almond paste Easter lamb, the one of Favara, the belgian Craquelin, brioche Easter bunnies…
During the Easter festivities, in Puglia, almond paste takes the shape of lambs, a tradition that derives from Christian religion.
The use of the lamb as a paschal symbol is particularly widespread in the south of Italy. The most famous is that of Favara, in the province of Agrigento, Sicily, with its pistachio paste heart.
Appetizers and finger-food buffet: cucumber & salmon mousse, rambol, grapes & pistachio truffles, Opera foie gras, porcini & chestnut soup, meatballs with pickled onions sauce, dyed Easter eggs:
Tomato and mozzarella bites:
Mini bavarese roquefort on dacquoise, Wiliams pear jam & pine nuts:
Breadsticks with tuna sauce & prosciutto crudo:
Artisan cheese platter:
Snails in garlic-herb butter/Escargots à la Bourguignonne:
Lemony lamb chops:
Roast rack of lamb with apricot, pistachio and pecan:
Craquelin with pearl sugar:
Brioche Easter bunnies:
Heavy cream pascha:
And our guest brought cheese pascha:
Almond paste Easter lamb of Favara:
Birds’ nest moka & vanilla cakes: