In attempting to write a post about Easter, I immediately realized how very little I know about Easter. It’s probably still one of my favorite holidays, but that’s because coloring eggs is a lot of fun, and I think it’s the holiday with just about the best candy options (Cadbury, Reese’s, or Robin’s Eggs, anyone? Giant chocolate bunnies? Gummy watches? I got a gummy watch in my basket once. That’s a lot more random than I remember it to be). We would never really do anything for the day besides an egg hunt and war earlier in the morning, or make any special foods for any of the day’s meals. Maybe we made a cheesecake a few times, but that was just because we always made cheesecake at the slightest excuse. For other holidays, like Christmas, New Year’s, and birthdays, we’d have more solid traditions of both food and activities. Holidays were never a religious ordeal for my family, so maybe there was a lot I was missing about Easter in that regard. And now that I’m not home for Easter anymore, it’s basically non-existent. I probably would not be aware of what day it is this year if I wasn’t constantly reminded by my family that I’ll be the only one not there…today.

Well I guess this is one way to do Easter candy. All. At Once.

Anywho, since Easter is such a cheery, spring kick-off holiday filled with bright and pastel baby colors and bunnies and fuzzy baby animals, I wanted to do something myself. And since food basically equals my life, I immediately went down that road in order to mini-commemorate Easter.

But then that road didn’t really go that far. What does Easter taste like? Ham? I reckon that’s a bad guess but it’s the only thing I’ve got. Are there Easter foods? After some brainstorming of what Easter might taste like and the subsequent browsing of recipes, factoring in limited resource availability in a college dorm setting, this is what I decided to make. It’s a super easy recipe to throw together, and uses quite easily obtainable ingredients. Additionally, it looks quite pretty while it’s sitting in the fridge, with all of the green ingredients mixed together in the light wine. It looks like spring!

White Wine “Easter” Sangria

What to Use:
1 L sweet white wine*
½ cucumber, sliced
1 lime, sliced
¼ c. ginger, peeled and cubed
¾ green apple, sliced
½ L. club soda
opt. 2 c. sliced green grapes

What to Do:
1. Combine all of the ingredients except the club soda and let sit in the fridge for a good amount of hours — two to 24 hours is suggested, with the longer duration the better.
2. Combine with club soda when you’re ready to serve.

Happy Easter and happy spring!

* Sweet is rather important. I mean, it is up to individual tastes, but I think this would make for a better base than dry. Unfortunately I currently know little to nothing about wines (sorry sophisticated world), so I used a wine more on the dry side, a Chardonnay.  But after doing some quick looking-up (just now and as in afterwards…I know, this should have crossed my mind before the fact), moscato seems to be a good no-risk option — I’m more confused now, though, because some wines can be sweet and dry. Like Chardonnay. So just be careful? I really need to learn more about wine.

I was going to use a chick, but … look at this little buddy.

Do you have Easter traditions? I’m honestly interested in what all of you may do, since I’ve basically got nothing. What does Easter taste like?

Rina