An International Easter
Celebrate Easter in true Galavante style with our international Cooling Your Jets menu. While there are varying customs associated with the religious holiday, one universal ritual is to commemorate the day with a bountiful meal. From traditional pizza rustica in Italy to hot cross buns in England, our menu features signature dishes that, despite their origin, create a cohesive brunch worthy of any table across the globe.
Eggs are at the forefront of Easter. And in Germany it is customary to eat “green” foods on the Thursday prior to the holiday. Enter Eier en Gruner Ggosse, or Eggs in Green Sauce. The dish is perfect for brunch with a light herb-infused sauce poured over hard-boiled eggs.
Blend the yogurt, sour cream and lemon juice in a bowl. Finely chop one of the hard-boiled eggs and add it to the mixture. Finely chop the herbs (except the watercress) and mix into sauce. Season with salt and pepper.
Slice the remaining 8 hard-boiled eggs in half. Spoon the green sauce over each egg and serve on a platter.
In Italy, the ingredients and procedure for dishes vary from region to region. Pizza rustica, or “Easter Pie,” is no exception. The quiche-like staple is most frequently filled with cured meats, veggies and cheese.
Serves 8 (makes one pie)
Prep Time: 30 minutes (with an additional 30 minutes of rest time for dough)
Cook time: 1 hour
Using a paddle mixer, blend the flour, butter, shortening and salt until the mixture begins to resemble pea-sized pieces. With the machine running, add eggs one at a time. Once incorporated, add water, 1 tablespoon at a time, until the dough begins to form. Gather dough into a ball and divide into 2 pieces. Flatten into disks, wrap in plastic and refrigerate for about 30 minutes.
Most think of the religious connotation associated with the hot cross bun (the cross is said to symbolize the crucifixion of Jesus Christ), but there’s also some superstition surrounding the pastry. English lore says that sharing the bun is supposed to ensure friendship with that person throughout the year, and that the buns may also protect those at sea against a shipwreck. The fact that they’re delicious is just an added bonus.
Prep time: 15 minutes (plus 1 1/2 hours of resting time for dough)
Cook time: 15 minutes
In a small mixing bowl, dissolve yeast in warm milk. Stir in butter, egg, sugar and salt. In a separate bowl combine 3/4 cup of the flour, raisins, cinnamon and cardamom. Add to the yeast mixture and mix well. Slowly stir in the remaining flour until a soft dough forms. Knead dough for about 4 to 6 minutes, until it’s smooth and elastic. Place in a greased bowl (turning once to grease the top), then cover and store in a warm place until the dough has doubled in size. This should take about 1 hour.
Once risen, punch dough down and form into six 2-inch balls. Place on a greased baking sheet and using a paring knife make an “x” in the top of each bun. Cover again and let dough rise for another 30 minutes. You can preheat the oven to 375 degrees during this time.
Wisk egg yolk and water together and brush over the top of each bun.
Bake for 12–15 minutes or until golden brown. Cool on wire racks.
For icing: Whisk ingredients and drizzle over warm buns.