Okay, as a Pagan, the Equinox is more important to me than Easter. But I did grow up in a Polish/Irish Catholic home. From the Irish side, I got music and legends and belief in the Unseen. From the Polish side, at holiday time…FOOD. Memories of Easter are filled with Mom and Babcie spending Friday night baking Babka Bread, making Easter Custard, cooking up fresh kilbasa, picking up butter lambs from the church, and dying eggs. It all had to be done on Friday night, because on Saturday, the food was all arranged in a big basket that was fancied up with ribbons and flowers and embroidered cloths, and taken to the church to be blessed by the priest. And that was Easter Breakfast.
1 quart milk
sugar to taste (I start with 2 cups, and that’s usually it)
Nutmeg to taste
Cinnamon to taste
Boil everything in a big pot, stirring constantly. It is going to get really lumpy. Keep stirring until it looks like most of the liquid is gone. You’ll need help for the second step: Stretch cheesecloth over a bowl, and pour the mix into it. Gather the ends of the cheesecloth, close it up tight around the custard, and tie it closed with string. Hang this from something (I use a cabinet door) and let it drip into the bowl for at least a few hours (We leave it over-night) Chill before slicing to serve.
Don’t get rid of the juice…. add a shot of rum to a glass of the juice to toast the holiday.