Having married into a Polish/American family, I would like to share with you some of the traditions of our family at this time of year.
Easter is one of the happiest days of the year in Poland. The Poles have strictly observed the forty-day penitential season of Lent and by the time Easter comes they are more than ready for a feast. The larks have returned, the storks are on the rooftops again, and flowers have begun to bloom. On Good Friday night hard-cooked eggs have been colored and decorated with traditional designs; on Easter Sunday baskets filled with salt, hard-cooked eggs, butter and other foods have been brought to Church for the priest to bless. Everything is ready.
The feasting begins with the favorite breakfast of the year, called Swiecone. Then the table is set with the best family linen and decorated with branches of pussy willow and garlands of green leaves. Set in the center is the Paschal lamb, made of sugar or butter, or at times, baba dough. The lamb often holds a Polish flag as a standard of victory over death.
Then the buffet is laid out. Succulent cold meats - roast beef, baked ham, sausage, roast veal, roast turkey, roast goose - surround the highlight of the feast; a roast suckling pig.
The meats are supported by hard-cooked eggs, sauces, and relishes, especially the traditional Easter relish of beets and horseradish, Cwikla. On the side is set a steaming tureen of barszca.
Pastries and sweets also abound on the Easter table, with special rich babas and a cheese cake with raisins always featured. Then, as a final, glorious touch, honey-flavored, spiced vodka (krupnik) and other sweet liqueurs sparkle in elegant decanters.
Once everything is prepared, open house is declared and all are invited. The father or mother of the family (depending on the region of the country) greets each guest with a wedge of hard-cooked egg and wishes him or her good health and happiness.
As might be expected, there is quite a bit of meat left over from the Easter Buffet. This is easily taken care of on Easter Monday in that most marvelous of all stews - Bigos or hunter’s stew. Easter Monday is usually a holiday and, because of the Bigos, it too is a feast.
All in all, never has fasting of Lent been forgotten in more magnificent style. And, before you ask yourself, YES! I still prepare this feast every Easter for my family!....I basically cook for the entire week in preparation for this Holiest of Days for us.
Lynne's Country Kitchen 
