Delightful Easter Table with Yummy Polish favorites

Updated: May 27, 2020


Yesterday was Easter Sunday, and honestly, one of the oddest Holy Weeks/Easter Sundays that I have ever experienced in my entire life. As many of you may know, due to the virus and government quarantine policies, all Masses and church services have been moved online where I live - about 20 minutes from New York City. That meant no Palm Sunday, no Holy Thursday, and no Easter Vigil in my hometown Church with my family and friends. You may also remember that my beloved Parish church, Most Blessed Sacrament burned down right before Christmas. Because of this, I think there was a huge emphasis on the food aspect of our Easter. Everyone is home, everyone is helping, and having something special to dress up for and sit down to at our Easter meal made everything seem a little bit more normal!

Before I share the recipes, I wanted to tell you a little bit about the traditions that have been around in my family for a while that stem from both my own and my husband’s background. My family is a mix of Polish and Spanish so our food focus is quite mixed; however, I like to focus on the things that are in season and that I can easily make! Here are three of the dishes that were included in my Easter Sunday brunch - all include essential oils (for those who are interested) but could easily be left out if you don’t have that on hand.


+ Polish Veggie Salad

When you first read the ingredients list of this salad, you maybe a little bit turned off, but I’ve got to use the cliche “don’t knock it til you try it” because this salad is amazing! And just gets better with time, we usually make it the night before and leave it to rest overnight in the fridge to eat chilled in the morning on toast and with cured meats (like ham, YUM!).

+ Ingredients

  • 1 bag frozen carrot & pea blend (10 ounces)

  • 1 boiled/steamed Idaho/Russet potato

  • 2 hard-boiled eggs

  • 1 apple

  • 2-3 dill pickles

  • ½ cup mayonnaise

  • ½ lemon, juiced

  • 1 drop doTERRA lemon essential oil (substitute 1/2 tsp grated lemon peel)

  • salt and pepper to taste

Dice all your ingredients into equally small pieces and add to a large bowl. Add mayo, lemon, salt and pepper and stir! Adjust all ingredients to taste, cover, and leave to chill overnight. Serve cold.

+ Easter Babka Piaskowa

The direct translation of this little cake we like to buy (but this year bake!) every year is “Sandy Bunt” but it’s really just Poland’s version of a bunt cake that we think is superior to all others! The name comes from the fact that, although extremely moist when first served, the cake becomes super dry and crumbly after a day or two and becomes perfect for dipping in warm milky coffee, or just a cup of warm milk!

I actually got this recipe from another blog called “Polish Your Kitchen” and edited it slightly!

+ Ingredients

  • 2 sticks and 2 tbsp melted butter

  • 1 cup of sugar

  • 5 eggs - separated

  • 3/4 cup of all-purpose flour

  • 3/4 cup of potato flour (or potato starch, I used flour)

  • 2 tsp of baking powder

  • Pinch of salt

  • 1/2 tsp vanilla

  • 1 drop doTERRA lemon essential oil (substitute 1/2 tsp grated lemon peel)

  • 1 tbs of butter for greasing the pan

  • 1 tbs of bread crumbs for the pan

Preheat oven to 350°F. Separate yolks from whites. Add sugar to yolks and beat until fluffy. Slowly add melted butter (not hot, I just warmed in the microwave then let cool on my countertop) and beat until combined.

Add flours, baking powder, salt, vanilla and lemon eo. Mix for 2 minutes.

In a separate bowl beat the egg whites until stiff peaks form, about 5 min. Add to mixture and gently mix until combined.

Grease bunt cake pan with butter and sprinkle breadcrumbs to prevent cake from sticking. Transfer cake batter into pan and bake for about 40-50 min. Check with a toothpick at 40 mins. If wet, bake for another 10 min.

Take out and cool on a rack!

+ Asparagus with Hollandaise Sauce

Now, this recipe isn’t specifically Polish (actually, the hollandaise is probably a lot more French and German) but asparagus is in season and this is such an amazing recipe that my family loves. I also LOVE asparagus because it reminds me that Spring is here. I’ve included a vegan version of the hollandaise sauce that you can try if you’d like to mix-it-up (or not be so heavy on the cholesterol…HA!).

+ Ingredients

  • 1 pound medium asparagus

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon kosher salt

  • Black pepper to taste


(non-vegan)

  • 1 large egg yolk

  • 1 1/2 teaspoons freshly squeezed lemon juice

  • Pinch cayenne pepper

  • 4 tablespoons unsalted butter (1/2 stick)

  • 1/2 teaspoon kosher salt

  • 1 drop doTERRA lemon essential oil



(vegan)

  • ¾ cup cashew butter (you can buy this, or make your own!)

  • ½ cup warm water

  • 2 tsp dijon mustard

  • 1 tsp garlic powder

  • ½ tsp turmeric powder (for color, can omit!)

  • Juice of 1 lemon

  • Pinch cayenne

  • 1 drop doTERRA lemon essential oil

Preheat oven to 450 F. Trim asparagus stems and coat with olive oil, salt, and pepper in a bowl. Transfer to the baking sheet. Roast for 10 minutes, flipping asparagus halfway through.


(non-vegan sauce)

Blend egg yolk, lemon, and cayenne in a blender or immersion blender to combine. Gently melt butter in the microwave (make sure it doesn’t get too hot, or it’ll cook the egg in the next step!). While the blender is running, slowly stream in the liquid butter to make a smooth and frothy sauce. Season with salt and serve over asparagus immediately.

(vegan sauce)

Combine all ingredients in a blender. Blend about 1 minute until smooth.



I know that celebrating Easter in this non-traditional, unprecedented way may have been a little bit scary or frustrating, and I want you all to know that I feel for you and your family. I am feeling the effects of the rules and stresses as well. I hope you’re able to take these recipes and try something new, or just take this time to be with your family to learn a new tradition that brings a smile to your face.


I also wanted to share some of my own photos from my family's Easter table, and a few links to the products I bought and plan on using all year round! I used these table accents, these table runners, and these placemats!

Your health and well being is in my heart and prayers.


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