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Easter

Easter is a a Christian festival celebrating the resurrection of Jesus Christ. It was affixed by the ancient Council of Nicaea in 325AD to fall on the first Sunday following the first full moon after the Spring Equinox, between March 22 and April 22. Worldwide observances reflect local traditions but generally include church services, street parades, egg hunts, and the exchange of Easter lilies and chocolate bunnies. As is the case with most holidays and celebrations, special foods are an integral part of the Easter festivities.

Traditional Easter foods have been associated with the holiday in some form since its inception centuries ago. The exchange of eggs and the involvement of the rabbit predates Easter.
Eggs represent rebirth and springtime. The rabbit was the symbol of the pagan Anglo-Saxon goddess Easter; when the Saxons were converted to Christianity, they incorporated their spring festivals with the Easter celebrations.

There are many other edible historical offerings that grace the Easter tables. Hot cross buns and similar sweet cakes and breads are important Easter foods. Hot cross buns are a gift from the British; it was also derived from wheat loaves of the early pagan festivities.
A pastry cross was added when the loaves became associated with the Christian festival.
Growing up in Jamaica, Easter buns were well anticipated during the season. These dense, sweet loaves are packed with dried fruits and spices and are traditionally served with mild New Zealand cheese. Beautifully decorated, they make welcomed Easter gifts.

Many Christian denominations will not consume meat on Good Friday, making fish the preferred main dish. Roasted lamb is the original main dish that dates back to the sacrificial lambs of the Jewish Pesach Passover. Early Christians continued this tradition; however, as Christianity spread all over the world, pork was substituted for lamb in countries where sheep were not cultivated. A roasted ham, fresh or cured, now takes center stage for many Easter Sunday dinners.