This is what we did for Easter. Had a fabulous jaunt in Brooklyn’s Botanical Gardens (combined with a matzah ramble and picnic – second last day of Passover), which is having a cherry blossom festival, and then we joined our friends Rachael and Mark and family for an egg hunt at their home, followed by a veritable feast. And that was just tea (I didn’t have a chance to take photos of the rest of the food) – imagine what they do for brunch or dinner! I brought along my Passover Toffee-Chocolate Matzah Brittle, which, I can now proudly say, has been tried, tested and approved by no less than a rabbi! I desperately wanted to bring along a proper Easter dish, but it was hard to think what exactly, when no grains are allowed within 200 feet of me. But the brittle went down a treat with Christians, Jews and atheists alike, and I have improved my original recipe, so keep checking back for the details 😉

Now, here’s a story of family Easter celebrations by Georgette Gilmore, a friend and owner and editor-in-chief of the wonderful kids’ blog, Barista Kids.

Coming from a home with an American, Southern Baptist mother and a Greek father, our table was filled with a rich culture of foods. American Easter was religious and Greek Easter was all about the food. It was cultural for us and my favorite holiday.

There is always a roast leg of lamb. Many Greeks actually roast an entire lamb in their backyards, but we didn’t have that luxury living in apartments in Jersey City, so the leg is all we did.

I don’t have exact measurements, but growing up, we purchased a leg of lamb (bone-in) of about 6-8 lbs. from a Halal Middle Eastern market in Jersey City or Paterson. These days, I purchase an organic leg from Whole Foods.

To make it: Cut slits all around the lamb and insert slivers of garlic in each hole. Squeeze juice of 2 large lemons over lamb. drizzle with olive oil and sprinkle dried oregano, kosher salt and freshly ground black pepper. Marinate in the refrigerator overnight. Roast in a high heat oven 400F for 30 minutes, then turn down to 350 degrees for another hour to 1 1/2 hours.

My father also always made Loukoumades (honey and cinnamon puffs) for dessert. Here is a great recipe:

He also made these on my birthday and brought them into school to share. They were always a hit!

I hope you all had a very Happy Easter! Please feel free to share your traditions, too, in comments.