Usually Russian Orthodox Easter falls later than regular Easter, but this year, both fall on the same day: today! Last year I visited my family in Minnesota and my grandma and I made paska, traditional Russian Easter bread. I’ve made this every year since I can remember, and have always used her recipe, but never had the chance to make it with her so this felt truly special.
Above is my recipe next to my grandma’s recipe card. My version I transcribed on my mom’s neon orange Apple iBook, back when using Microsoft Word was an exciting activity in and of itself. I still remember my grandma reading her recipe to me over the phone as I typed (and later probably obsessed over choosing just the right font).
Unfortunately, I put this post off until the very last-minute because I just couldn’t find my recipe anywhere (I’m sure it’s around here somewhere, among the various paper piles of recipes and articles that I tend to accumulate). But if you’re interested in making your own version, there are plenty of great recipes online. My grandma’s will just have to remain a family secret!
This is a Sunday brunch Kiyo and I put together for our friends and his housemates last year on Easter. We somehow ended up with a ton of food and we were proud of it. We covered the ping-pong table in Kiyo’s dining room with some festive [overwhelming] bright, spring-time-appropriate fabrics my mom sent us and laid out the huge spread.
While I do realize that Easter for most of the people who observe it has passed, my family is Russian Orthodox which means we have a different calendar and the dates of our holidays are confusing to keep track of. Most of our holidays are later than usual which means that today is actually Easter for me, and I am in Minnesota celebrating with my mom’s side of the family.
This brunch last year included:
French toast (it was my first time making it and I think it turned out alright; I made it at the request of our friends)
Fresh fruit (bananas, pineapple, berries and grapes)
Champagne / juice / mimosas
Hash-browns, made from scratch by Kiyo. He thought they turned out a bit oily but I thought they were delicious and wished he’d made more. He made them by simply grating potatoes and frying them in oil. When they came out of the pan he sprinkled them with salt and pepper.