Easter Wine and Recipes

We have 6 tiny chicks hatched out just in time for Easter! This much anticipated event has had us in turmoil . . . various members of the family – myself included – have been anxiously hovering over the eggs ever since the due date arrived. Sue was in charge whilst the girls were at school and was dashing out every 5 minutes “just in case” and now we have an adorable clutch all cheeping away fanatically every time they see her.

Throughout history, eggs have been associated with Easter celebrations. In ancient times, the egg was a symbol of fertility and new beginnings. Easter in Britain has its beginnings long before the arrival of Christianity and Easter is named after the Anglo-Saxon goddess of the dawn and spring - Eostre. Not only is Easter the end of the winter it is also the end of Lent.

Lots of games and activities are connected with eggs at Easter - in the North of England at Preston in Lancashire, there is the custom of egg rolling. Hard boiled eggs are rolled down slopes to see whose egg goes furthest. In other places a game similar to conkers is played. You hold an egg in the palm of the hand and bang against your opponent's egg. The loser is the one whose egg breaks first. Another popular game is hunting eggs which have been hidden around the garden.

By the way, the tradition of colouring eggs in bright colours - representing the sunlight of spring - goes back to the Middle Ages and is still an important custom for many Christians. In medieval times eggs were traditionally given at Easter to all servants. King Edward I had 450 eggs boiled before Easter, dyed or covered with gold leaf, which he distributed to the members of the royal household on Easter Day. The most famous and ornate of Easter eggs must be the jewelled and enamelled eggs that Fabergé was commissioned to make for the Russian Tsars.

Hot Cross Buns are traditionally eaten on Good Friday and this custom has roots as far back as the ancient Greeks who ate special cakes to celebrate the coming of Spring. When archaeologists excavated the ancient city of Herculaneum in south western Italy, which had been buried under volcanic ask and lava they found two small loaves, each with a cross on it, among the ruins. The English word "bun" probably came from the Greek boun, which referred to a ceremonial cake of circular or crescent shape, made of flour and hone and offered to the gods.

In 1361, a monk named Father Thomas Rockcliffe began a tradition of giving Hot Cross Buns to the poor of St Albans on Good Friday. In years that followed, many customs, traditions, superstitions, and claims of healing and protection from evil and were associated with the buns. In the 16th century, Roman Catholicism was banned in England, but the popularity of Hot Cross buns continued. Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals.

Hot Cross Buns are delicious toasted and topped with lashings of salty butter – here is a recipe if you'd like to make your own. Add a little sparkle with a glass of Cremant d'Alsace (£8.49). It is very fruity on the nose with definite hints of apricots and plums and is the perfect aperitif.

Hot Cross Buns

2 oz caster sugar
4 fl oz water
4 fl oz milk
1 oz fresh yeast
1 lb plain flour
1 tsp salt
1 heaped tsp ground mixed spice
2 oz raisins
2 oz mixed peel
2 oz melted butter
1 beaten egg

Cream the fresh yeast and sugar together. Add the beaten egg to this mixture. Warm the milk, water and butter to blood heat temperature, then add these to the above mixture. Add the flour, salt, mixed peel and raisins and mixed spice. Work to dough, knead for about 5 minutes. Cover and leave until the dough has doubled in size. Now knock back the risen dough to it’s original size. Roll into small buns, place on a well-greased baking tray. Leave for these to rise for approx. 30 mins. When risen, cut a cross into each bun, this is where you will pipe in the cross mixture. Place into a pre heated oven Gas mark 7 for 15-20 minutes.

To Make the Cross

Mix these together to form the paste that is piped into the buns
4 tbsp plain flour
1 tbsp caster sugar
3-4 tbsp water

Mix together and pipe across the bun.

Enjoy!

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