Ostara Recipes

Like many holidays, no matter the religion, Ostara can (and should!)be celebrated with food! It is traditionally a time when we can stop living off of stored apples, cabbages, root vegetables and cured meats and start eating fresh again!

Here are some of my family's favorite recipes!

Herb Stuffed Eggs
This recipe is loosely based on a medieval one, and is good for buffets. It is similar to deviled eggs, but with no mayonnaise to worry about. It's also more of a how-to than a recipe!

Hard cooked eggs (boiled, baked, or steamed this last is a great test of boiling vs steaming eggs over at http://nantucketepicure.com/)
Apple cider, rice wine, white wine or other mild vinegar
Fresh herbs (I like basil, rosemary and oregano, but use what you have)
Olive oil
Salt and pepper to taste

Peel the hard cooked eggs, rinse and pat dry. Slice long ways in half and put the yolks in a large-ish bowl. Set aside the whites for now.

With a fork, mash the egg yolks and add about 1/8 cup of vinegar and 1/4 cup olive oil for every 12 eggs, plus some salt and pepper. Stir this until well mixed and about the consistency of thick mashed potatoes. Add about 1/4 cup or more of finely chopped herbs and stir again. Taste and add oil, vinegar, salt, pepper and herbs to taste. Fill the empty egg whites with this mixture, and if you want, dust with paprika or cayenne.

Hot Cross Buns - the equal arm cross represents the Solar Wheel of the Year.

Bunny Bread - more or less any bread or roll recipe, shaped like bunnies. Here are lots of images of different ways to shape the bread!

Sauteed Asparagus
1 lb fresh asparagus, washed and trimmed, cut in 2" pieces if desired
2 tbs butter
1/2 lemon, zest and juice
1 tbs capers (optional)
Salt and pepper to taste

In a large skillet over medium heat, melt butter, add asparagus and sautee until it is bright green. Quickly add the lemon juice, zest and capers, and allow to cook just until the asparagus is at the desired tenderness (usually just another minute or two). If you are using capers, you will probably not need much salt, but add salt and pepper to taste and serve immediately.