In the U.S., Easter is not as big a holiday as it is in many European countries. That’s because the Puritans rejected the customs associated with Easter, many of which date back to pagan springtime celebrations.

When Christians first began to celebrate Christ’s Resurrection in the second century, the holiday was called Pascha, from the Hebrew word for Passover. As Christianity spread into Europe, Pascha was replaced by Easter — from the Anglo-Saxon goddess of spring, fertility and rebirth Oestre and the German goddess Ostara.

The annual Easter Egg Hunt at Riverside Park in downtown Saranac Lake is Saturday, April 19 at 11 a.m. Volunteers hide thousands of colored eggs for kids to discover. There are prizes and golden ticket eggs for different age groups.

For many, Easter begins with a sunrise service followed by a grand breakfast. This year, the Ecumenical Sunrise Service at Riverside Park begins at 6:30 on Easter morning, April 20.

Angel Eggs (Provided photo — Yvona Fast)

The breakfast table is decorated with fresh spring flowers, brightly colored eggs, traditional sweet breads and sweet treats shaped like a bunny or lamb.

Rich, sweet Easter breads are welcomed. In earlier times, the six-week Lenten fast forbade using eggs, butter and meat. While such strict fasts are no longer practiced, the tradition of rich sweet breads made with fresh cream, butter and eggs remains. The shapes of the bread are often symbolic: round loaves symbolize the sun, resurrection and rebirth, and loaves baked in the shape of a ring represent Christ’s crown of thorns and also date back to pagan fertility symbols.

Depending on your family traditions, Easter dinner is a roast leg of lamb, glazed baked ham or pork loin, served with seasonal vegetables like fresh spring greens.

Happy Easter! Rejoice! Christ is Risen!

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Hot Cross Buns

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“Hot cross buns, Hot cross buns.

One a penny, two a penny, hot cross buns.

If you have no daughters, give them to your sons.

Hot Cross Buns, Hot Cross Buns!”

Ingredients:

1 cup milk

1/4 cup water

1 tablespoon yeast

1/4 cup sugar or honey

3 cups flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cloves

1 cup dried currants, raisins or 1/2 cup of each

2 tablespoons water, apple juice or orange juice

2 large eggs

1/4 cup butter

For glaze: 1 tablespoon milk and 1 large egg white (reserved from above)

For icing: 1/3 cup confectioners’ sugar, 1 teaspoon vanilla, 1 or 2 teaspoons milk

Directions:

Heat milk and water to scald (just below boiling). Remove from heat and cool to about 120F (baby bottle temperature). Stir in yeast, sugar or honey, and 1/2 cup flour. Stir and set aside in a warm place for about 10 minutes.

In a large bowl, combine remaining flour with salt and spices. Set aside.

In small bowl, combine dried fruit and fruit juice. Set aside.

Beat egg and one egg yolk. Reserve the egg white. Set aside.

Melt butter.

Combine yeast mixture with flour mixture. Add beaten eggs and melted butter. Turn onto floured board and knead well. Return to bowl, and let rise in a warm place until double in bulk, about 1 hour. Stir in the currants and raisins, together with any liquid.

Divide dough into 12 portions (about 1/3 cup dough for each). Use your greased hands to round them into golf-sized balls. With a knife, mark a deep cross on the top of each bun. Arrange on an oiled baking tray, cover with tea towel, and let rise for 30 to 50 minutes.

While the dough is rising, preheat the oven to 375F.

Whisk together the reserved egg white and milk, and brush it over the buns.

Bake buns for 15 to 20 minutes or until golden brown.

While buns are baking, combine sugar, vanilla and milk. When buns are completely cool, brush over the cross in each bun.

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Angel Eggs

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Ingredients:

6 hard-cooked eggs, unpeeled

1/4 cup butter, softened

1 tablespoon sour cream or plain Greek yogurt

1 / 2 cup finely minced chives

1 tablespoon finely minced parsley

Directions:

Do not peel the eggs. With a very sharp knife, cut eggs in half lengthwise through the shell. This is the hard part. Gently, scoop out both yolk and white, leaving the shell intact. In a food processor, mince the parsley and chives. Add the eggs and mince. Blend in the soft butter and sour cream.

Place the mixture back in the shells. Melt butter in skillet; sprinkle some fine breadcrumbs on a plate. Working quickly, dip each egg in the breadcrumbs, then place in the hot butter to brown for about a minute.

Serve hot, on a bed of fresh greens.

Serves 12.

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Oven Baked Ham

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Today, many hams at the supermarket are precooked and come with cooking directions.

Ingredients:

Ham

Cloves (optional)

Brown sugar (optional)

Water

Directions:

Preheat oven to 325 degrees F.

Place ham fat side up in the roaster pan; the melting fat will baste your ham.

To season, press whole cloves in the top of the ham about 2 inches apart. If you like it sweet, spread some brown sugar on the top of the ham.

Pour some water into the bottom of the roasting pan, it should be about 1 inch deep. Cover with a tight lid or with aluminum foil.

Roast slowly at 325F to avoid drying it out, allowing 20 to 30 minutes per pound, or until the internal temperature of the ham reaches 160 degrees F. Let stand 20 minutes before carving.

Serve with a maple-mustard glaze or raisin sauce, which can be prepared ahead or while the ham bakes.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite @yvonawrites.