There are special rituals, foods and flowers associated with Easter. Here are some of our favourites:
Laura Secord Easter Eggs
The original white buttercream with yellow centre Secord Easter
egg was introduced in the 1920s. It is available in 20-gram
minis (75 cents) as well as 100-, 200- and 300-gram eggs. Some
people chill them and then slice them. Others scoop out the
yellow centre first. Laura Secord also makes a chocolate cream
and cashew (Supreme) egg, and a peanut butter and chopped
peanuts and crisps egg.
Baked Ham
Ham, scalloped potatoes and spinach salad make a tasty Easter
meal. Some cooks pour a bottle of Coca-Cola on the ham before
cooking it; or two cups apple cider, three tbsp. Dijon-style
mustard, 1/2 cup dark brown sugar, packed and one can pineapple
slices. Preheat the oven to 350 degrees.
Hot Cross Buns
Hot cross buns have long been a symbol of Good Friday. Queen
Elizabeth I passed a law banning the consumption of hot cross
buns except during festivals such as Easter, Christmas and
funerals, but now we can enjoy them anytime. Still, they taste
best at Easter. Each bun has an icing cross on top to signify
the crucifixion.
Easter Lillies
The white trumpet-shaped flowers of the Easter lily have become
the traditional time-honored symbol of beauty, hope and life
during the Easter season. When purchasing a potted Easter lily,
select a high quality plant. Select a well-balanced plant that
looks attractive from all angles. The rich green leaves should
be dense and plentiful from the top down to soil level.
In the home, place your Easter lily near a window that receives bright, indirect natural daylight. Avoid direct sunlight. Easter lilies prefer somewhat cooler temperatures.
