POLISH EASTER-After 40 days of fasting for Lent, Poles pull out all the stops with a feast that begins on Easter morning and doesn’t end until well past Easter Monday. In Poland, Easter Monday is known as Smingus-Dyngus Day
EASTER BASKET – SWIECONKA
While individual families vary the Swieconka basket content somewhat, some of the traditional elements include the following:
-Butter, often in the shape of a lamb, to remind those celebrating of the goodness of life.
-A round loaf of rye bread topped with a cross, symbolizing the Bread of Life.
-Either white or pink horseradish, as a reminder of the Passion of Christ.
-Eggs, often decorated (called pisanki), as an indicator of new life.
-Kielbasa, symbolizing generosity and God’s favor.
-Ham, to indicate the great joy and abundance that accompanies Easter.
-Smoked bacon, again indicating generosity and mercy.
-Salt, as in “salt of the earth.”
-A cheese ball to symbolize moderation.
-Others may include babka, cream cheese, oranges, vinegar, oil, and even chocolate rabbits in their baskets, and some like Okula’s Polish Vodka and Wine
MENU:
Appetizer – Variety of home made cold-cuts with horseradish & beets

SOUP – White borscht soup is eaten on Easter Sunday morning. It’s made with most of the foods from the swieconka basket and with the flavorful kielbasa cooking water. There are as many recipes for this soup as there are cooks. Some make it with a kwas when it becomes zurek wielkanocny, others with sour cream or buttermilk. Some use smoked sausage, others use fresh white sausage, ham or bacon.

DESSERT – Easter cake “BABKA”

On Tuesday March 31 at 6pm, for more info. call (623) 847-7119
B.Y.O.B.