One of the oldest Easter traditions for Greek Orthodox Christians are Easter eggs dyed red. In the Orthodox Church, Easter eggs are dyed red to represent the blood of Christ, and the hard shell of the egg symbolizes the sealed Tomb of Christ — the cracking of which symbolized his resurrection from the dead.
You can dye eggs naturally using the skins of yellow onions. I used the skin of 10 small to medium sized yellow onions and all the skin that was loose in the net bag they come in from the market.
I’ll use these onions in the same pan that I roast the traditional Easter lamb on Sunday. They’ll work as a bed for the lamb to rest on, along with other herbs, in the roasting pan.
Cover the skins with approximately 6 cups of water and 8 tbsp. of white vinegar. Bring to a boil and let steep. The longer the skins steep the darker the color. I used brown eggs with yellow onions skins to get the deeper rusty red color.
You can hard boil the eggs with the skins or in the liquid after the skins have been removed. Bring the liquid back to boil and simmer the eggs for 5 to 8 minutes then take off the heat. Leave the eggs in the dye until they are cool.
You can also let the eggs cool in the dye and set in your fridge overnight.
Here’s the how-to video I followed, on dying eggs with onion skins, from my friend, Blogger and Greek Chef, Peter Minaki.
You might be wondering, exactly what is Lent? Most people associate Lent with a period of “abstinence” from foods, and following Lenten recipes. Fasting just by itself has no real meaning. Its role is supposed to be a part of the attainment of Christian virtues. These virtues include:
Love, the greatest virtue of all.
So, Lent is a time for self-examination and preparation, and of taking an inventory of your inner, spiritual life. Fasting is just one part of Lent .
“Let us fast an acceptable and very pleasing fast to the Lord. True fast is the estrangement from evil, temperance of tongue, abstinence from anger, separation from desires, slander, falsehood perjury. Privation of these is true fasting.”
A Hymn of First Monday of Lent By St. Basil the Great
I have several cookbooks of my Mother’s and many of them have Lenten recipes. My Mother had definitely attained many of the virtues I listed above.
If you are interested in learning more about Lent and Lenten recipes, simply Google “Lenten recipes”. I did, and here’s what appeared at the top of my search:
Looking for romantic Valentine’s Day Recipes? You’ve got 12 days to plan for a delicious treat. Here are some quick and easy drinks and desserts, two that include Greek yogurt, that I’ve collected for you.
This drink is named after Persephone, who in Greek mythology is the daughter of Zeus. To prepare a Persephone, muddle mint leaves with simple syrup and pomegranate juice in a cocktail shaker. Add ice cubes and all of the remaining ingredients and shake well. This is a non-alcoholic recipe, but you might want to add a bit of the bubbly!
This mojito is made with Greek Metaxa brandy in place of rum. In a cocktail shaker, muddle mint with brown sugar and lime juice. Add Metaxa, lemon juice and ice. Shake well and strain into an ice-filled highball glass. Top with the club soda.
How about a recipe mash-up that’s a drink and a dessert?
The crushed peaches in this popsicle recipe are soaked in Bourbon. I would use plain whole-milk Greek yogurt. Since peaches are out of season, I would substitute frozen peaches whizzed in a blender, even though the recipe suggests canned. These pops will need to set until the mixture is completely frozen, about 5-6 hours.
Thinking of maybe a quick and easy pie for your Valentine?
Diane is a Chef, and TV cooking show host, cookbook author and one of the world’s foremost authorities on Greek cuisine. Her beautifully photographed cookbook, Country Cooking of Greece, was reviewed as a “masterpiece” by the New York Times 2012, 100 best books. I’ve made Diane’s Greek Feta & Red Pepper Dip recipe and blogged about her expertise and latest book on the Ikarian diet.
Peter is one of Toronto’s finest Greek food experts and author of Everything Mediterranean Cookbook. He teaches Greek cooking classes, does private catering, and hosts Greek Supper Club “pop-ups”. I’ve made Peter’s pork chops recipe, and am lucky to call him my friend.
Ivy is a Greek-Cypriot home cook, whose passion for cooking started much like mine, by watching her mother cook. She is the author of Greek Home-style Cooking, and teaches private and group cooking classes.
Mary is is a native Californian, born and raised in San Diego. Her blog is about the beautiful California coastline, as well as her enjoyment of Greek cooking, and sharing recipes. She co-authored Cooking Techniques with Olive Oil .