Foodie - Our tradition - Easter

There are a few things that are truly sacred in our homeEaster is one of the most revered religious celebration and it is the biggest holiday of the year in Poland.

The three day feast is an essential part of our culture and our tradition. And what better way to celebrate then with plenty of good traditional, home-crafted food.

For us Easter is so much more then the chocolate bunnies and mushmellow eggs. Easter in Poland.

As a deeply Catholic country, Poland takes its Easter (Wielkanoc) celebrations very seriously.Incidently, 'Wielkanoc' mean Huge Night. My family home is no exception. Once I really hated the whole fuss about but today I embrace the tradition and feel blessed that I have it in my life.

Traditionally each year we decorate a basket of food and bring it to church to have these blessed as well. These baskets traditionally contain a piece of sausage, bread, egg, some salt, some horseradish and a symbolic ram made from dough.

In addition 'pisanki' are included - painted boiled eggs which are prepared in the lead-up to Easter by the whole family. Each of these components of the basket has a symbolic meaning: the eggs and meat symbolise new life, fertility and health; the salt protects against bad spirits and helps you follow the right path; the bread symbolises the body of Christ and future prosperity in terms of always having food to feed yourself; the horseradish represents strength and physical health; and the cake represents skills and talents needed for the coming year.

Easter is the biggest feast day or holiday of the religious calendar. Bread is an indispensable part of this holiday. Babka is a pimped up version of very fancy bread. Here is my mom's Babka recipe. Bake it this Easter for your family:

Ingredients:

* 1 cup milk

* 3 1/3 cups cake flour

* 2 packages active dry yeast

* 1/4 cup lukewarm water

* 2/3 cup sugar

* 2 teaspoons salt

* 15 large room-temperature egg yolks

* 1 teaspoon vanilla

* 1/4 teaspoon almond extract (optional)

* 1/2 cup melted butter

* 3/4 cup candied citrus rind (optional)

* 1/2 cup chopped almonds (optional)

* 1/3 cup light raisins

How to Make It:

Scaldmilk and pour into a large bowl or stand mixer bowl fitted with the paddle attachment. Add 3/4 cup of the flour, mixing well. Cool.

Dissolve yeast in lukewarm water and let stand 5 minutes. Add 1 tablespoon of the sugar and let stand 5 minutes. Add to cooled milk mixture, combining well. Cover and let rise until doubled.

In a separate large bowl, combine salt and egg yolks and beat until thick and lemon-colored, about 5 minutes. Add remaining sugar and extracts, mixing well. Combine egg mixture with risen yeast-milk mixture, beating thoroughly.

Add remaining flour and, using a wooden spoon, beat vigorously for 10 minutes or 7 minutes by machine with the paddle attachment. Add butter and continue to beat an additional 7 to 10 minutes.

Beat in candied rind, almonds, and raisins. Dough will be sticky. Resist the temptation to add more flour. See the note below.

Scrape down sides, cover with greased plastic wrap and let rise until doubled in the same bowl. Punch down dough and let rise again until doubled.

Generously coat a 12-inch fluted babka pan or tube pan, or Turk's head mold (turban mold) with cooking spray. Punch down dough and, using slightly dampened hands, transfer to prepared pan. Cover and let rise 1 hour or until dough fills the pan. Heat oven to 350 F Bake about 50 minutes oruntil instant-read thermometerregisters 190 F or toothpick comes out clean.

Cool in pan 10 minutes and invert onto rack to cool completely. Leave plain or dust with confectioners' sugar, or drizzle with a flat icing if desired although that is not traditional.