KITCHEN MAGIC

Easter symbols and food

By DAVID SPITZER
Special to the Saipan Tribune

Among the popular Easter symbols, the lamb is by far the most significant of this great feast. The Easter lamb, representing Christ, with the flag of victory, may be seen in pictures and images in the homes of every central and eastern European family.

The oldest prayer for the blessing of lambs can be found in the 7th century sacramentary (ritual book) of the Benedictine monastery Bobbio in Italy. Two hundred years later Rome had adopted it, and thereafter the main feature of the Pope’s Easter dinner for many centuries was roast lamb. After the 10th century, in place of the whole lamb, smaller pieces of meat were used. In some Benedictine monasteries, however, even today whole lambs are still blessed with the ancient prayers.

The ancient tradition of the Pasch lamb also inspired among the Christians the use of lamb meat as a popular food at Easter time, and at the present time it is eaten as the main meal on Easter Sunday in many parts of eastern Europe. Frequently, however, little figures of a lamb made of butter, pastry, or sugar have been substituted for the meat, forming Easter table centerpieces.

In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. It was a popular superstition that the devil, who could take the form of all other animals, was never allowed to appear in the shape of a lamb because of its religious symbolism

The origin of the Easter egg is based on the fertility lore of the Indo-European races. To our pre-Christian ancestors it was a most startling event to see a new and live creature emerge from a seemingly dead object. The egg to them became a symbol of spring. Long ago in Persia people used to present each other with eggs at the spring equinox, which for them also marked the beginning of a new year.

In Christian times the egg had bestowed upon it a religious interpretation, becoming a symbol of the rock tomb out of which Christ emerged to the new life of His Resurrection. There was in addition a very practical reason for making the egg a special sign of Easter joy since it used to be one of the foods that was forbidden in Lent. The faithful from early times painted Easter eggs in gay colors, had them blessed, ate them, and gave them to friends as Easter gifts.

The custom of using Easter eggs developed among the nations of northern Europe and Christian Asia soon after their conversion to Christianity. In countries of southern Europe, and consequently in South America, however, the tradition of Easter eggs never became popular.

In medieval times eggs were traditionally given at Easter to all servants. It is reported that King Edward I of England (1307) had 450 eggs boiled before Easter, dyed or covered with gold leaf, which he distributed to the members of the royal household on Easter Day.

In Germany and other countries of central Europe eggs for cooking Easter foods are not broken but pierced with a needle on both ends, and the contents to be used are blown into a bowl. The empty eggshells are given to the children for various Easter games. In parts of Germany such hollow eggs are suspended from shrubs and trees during Easter Week much like a Christmas tree. The Armenians decorate empty eggs with pictures of the Risen Christ, the Blessed Virgin, and other religious designs, to give to children as Easter presents.

The Easter bunny had its origin in pre-Christian fertility lore. Hare and rabbit were the most fertile animals our forefathers knew, serving as symbols of abundant new life in the spring season. The Easter bunny has never had a religious symbolism bestowed on its festive usage, though its white meat is sometimes said to suggest purity and innocence. The Church has never performed special blessings for rabbits or hares, and neither in the liturgy nor in folklore do we find these animals linked with the spiritual meanings of the sacred season. However, the bunny has acquired a cherished role in the celebration of Easter as the legendary producer of Easter eggs for children in many countries.

What seems to be the first mention of the Easter bunny and his eggs is a short admonition in a German book of 1572: “Do not worry if the bunny escapes you; should we miss his eggs, then we shall cook the nest.” In a German book of the 17th century the story that the Easter bunny lays eggs and hides them in the garden, is called “an old fable.

Lamb Roasted With Honey

“Beautiful spring lamb is basted with generous quantities of honey, mustard, garlic and lemon to keep it juicy and succulent while roasting in a moderate oven. The sweet meat juices and fresh rosemary make a delicious gravy.”

1/2 cup honey
1/4 cup Dijon mustard
1/2 cup minced fresh rosemary
2 teaspoons ground black pepper
2 teaspoons finely grated lemon zest
8 cloves garlic, minced
1 (7 pound) bone-in leg of lamb, trimmed of excess fat and tied
salt
1/2 cup balsamic vinegar
1 teaspoon cornstarch mixed with 1 teaspoon water

DIRECTIONS:
1. Adjust oven to lower-middle position and preheat oven to 325 degrees F (160 degrees C).

2. Mix honey, mustard, rosemary, pepper, lemon zest and garlic in a small bowl. Spread 3/4 of this mixture over lamb, season with salt and place on a shallow roasting pan. Use the remaining honey mixture to baste the roast during cooking.

3. Roast the lamb in preheated oven for about 1 hour and 30 minutes for medium-rare to 1 hour 45 minutes for medium, or until a meat thermometer inserted in the thickest section of the roast registers 140 degrees F (60 degrees C) for medium-rare to 155 degrees F (68 degrees C) for medium-well.

4. Remove lamb from oven, transfer to a cutting board and let rest for 10 minutes prior to cutting and while making the gravy.

5. Set roasting pan over two burners at low heat and pour in 1 cup of water. While it is heating up, scrape the pan until all of the browned bits are loose. Strain pan juices into a small saucepan; return to heat, add vinegar and bring to a boil. Whisk in cornstarch; continue to simmer until gravy thickens. Carve lamb into slices and serve with warmed juices alongside.

David Spitzer is the executive chef of the Fiesta Resort & Spa Saipan.