The convergence of the upcoming holidays offers a sense of joy and renewal to people of the two major faiths here in Easton. Christians and Jews observe their holidays in various ways. Some are deeply spiritual, some dutiful and others simply enjoy get togethers. Regardless, the common denominator is food.
Easton boasts many great cooks and several have recommended favorites that cooks of any skill level can enjoy. All the recipes are found below.
“Easter is a holiday where we have very simple dishes,” said Sal Giardina, a creator of the “A Taste of Easton and Redding” Facebook page. “People are definitely unified with food.” For those still looking for menu ideas, the FB group welcomes new followers and has recipes that will suit even amateur cooks.
Cleo Rawdon Sonneborn’s preparations for Passover will feature Zell Schulman’s cucumber salad from his cookbook, “Something Different for Passover,” because it includes a special trick. “It was his tradition, now mine,” Sonneborn said. “This salad goes great alongside my husband Jon’s poached salmon.” The trick? See below.
Debbie Klein serves a flourless chocolate cake for Passover, as all leavened products are forbidden for the duration of the holiday. “It’s easy and beyond delicious,” she said. “I serve it with raspberries and whipped cream.”
A call to Abby LePage for a family favorite recipe resulted in a referral. “I don’t do much cooking for Easter, but I love Judy Goldbecker’s lemonade pie.” This one’s so easy; non-cooks will love it–especially during warm weather.
A more exotic Easter recipe comes from Ellie Susmeyer. “This side dish is great accompaniment to ham,” she said. “It sounds weird, but it’s delicious. It’s like a pineapple bread pudding.”
As an accomplished non-cook, I offer my hack for a side dish which works for any holiday or weeknight.
No matter what graces your holiday table, all of us at the Courier wish you a peaceful—and tasty holiday.
