On this day, Christians reflect on the death and burial of Jesus and prepare for his resurrection on Easter Sunday. Easter Vigil, which is celebrated on Holy Saturday after sunset, and sometimes close to 10pm, is the most important liturgical event of the day and marks the resurrection of Jesus Christ.

On this day the Church abstains strictly from the celebration of a daytime mass until this vigil mass after sunset.

In many churches it is a day of cleaning and refreshing to get ready for the solemn Easter Virgil in the evening and the glorious Easter Sunday Mass.

In my younger years I attended St. Agnes Parochial School in NYC and it was connected to Church of St. Agnes. For several years and even into high school, which was Cathedral HS, we would spend Holy Saturday washing the statues. The purple coverings would have been removed very late on Good Friday or early Saturday. Holy Saturday was always a happy day!

My mother was not a baker but there would be some Easter dinner preparations taking place. Baking would be left to my Aunt and my Nonna. We would have a large family gathering on Easter Sunday.

---

RICOTTA ALMOND LOAF CAKE

Strawberry Glaze

A simply deliciously sweet with or without the glaze.

1 ½ C. Flour
Pinch of Salt
1 ½ C. Ricotta – whole milk, drained
1 ½ tsp Vanilla Extract or 1 tsp Almond Extract – your choice
2 ½ tsp. Baking Powder
1 ½ Sticks Butter – unsalted
1 ½ C. Sugar
3 Eggs – room temp.

½ C. Slivered Almonds

PREHEAT OVEN TO 350º

GREASE AND FLOUR A 9X5-INCH LOAF PAN

In a separate bowl add flour, salt and baking powder and set aside.

In your mixer cream together, ricotta, sugar, and butter with the paddle attachment until smooth. Add eggs one at a time making sure each egg is well combined before adding next.  It may look curdled but will even out once flour mixture is added. Add vanilla and mix in well.

Add flour mixture a little at a time, scraping down the sides as you continue to mix on low speed and then switch to medium speed for about 20 seconds. Add slivered almonds and stir with spatula to mix in.

Pour mixture into prepared pan and tap on counter a few times to release any air bubbles.

Bake in preheated over for 15 minutes at 350º. Lower heat to 325º, rotate pan 180º and continue cooking util the edges start to pull away from the sides, the top is golden brown, the middle is set and a tester comes out clean, about 40 – 45 minutes. Remove from oven and place on wire rack to cool for about 20 minutes.  This is a soft cake so if it is still warm give it a little more time to cool.

When ready, loosen edges, release from pan and cool completely on wire rack.

When ready to serve, slice and top with Strawberry Glaze.

STRAWBERRY GLAZE

1 qt Fresh Strawberries
2 Tbsp. Cornstarch
1 tsp. Butter
½ C. Granulated Sugar
¼ C. Water – or juice from pureed berries
1 tsp. Lemon Juice

Hull and wash the berries.  Crush enough berries to make a 1 ¼ cups of puree.

In a small saucepan, mix together the sugar and the cornstarch.  Add the water and stir to dissolve.

Add the berry puree to the saucepan and bring to a rapid boil. Stirring constantly allow the mixture to boil for 2 minutes.

Remove the saucepan from the heat and stir in the butter and lemon juice. Let the mixture cool to room temperature before pouring over cake slices.

BUON MANGIATA!

---

AUGELLO FAMILY CHEESECAKE

STRAWBERRY GLAZE

I’ve made this no-crust cheesecake for years

on all special occasions.

This year it will be our Easter Sunday dessert.

½ CUP BUTTER – unsalted 1 LB RICOTTA – drained	½ LB CREAM CHEESE ½ LB IMPASTATA
4 EGGS – large, room temp	3 TBS CORNSTARCH
3 TBS FLOUR – sifted	JUICE OF ½ LEMON
1 TSP VANILLA EXTRACT	1 ½ CUPS SUGAR
2 CUPS SOUR CREAM

PREHEAT OVEN TO 325º

LIGHTLY GREASE A 9-INCH SPRINGFORM PAN

In a saucepan melt the butter and then allow to cool.

In the meantime, in a large mixing bowl, beat the cream cheese and impastata until soft and fluffy. Slowly add the ricotta and continue to mix until all incorporated.

Slowly add the remaining ingredients, including the butter and mix all together thoroughly. When adding the eggs be sure to add them one at a time making sure each egg is incorporated before adding the next.

Pour the mixture into the prepared pan and bake for 1 hour.

Turn off the oven but leave the cake in the oven with the door closed for 2 more hours.

Remove and place on a wire rack and cool to room temperature. Refrigerate until ready to serve. Best made the day before!

NOTE: If getting too brown simply place a piece of aluminum foil loosely over the top of the cake. This cheesecake is rich enough to be eaten plain or does well with a fruit glaze.

STRAWBERRY GLAZE

1 QUART FRESH STRAWBERRIES	½ CUP SUGAR
2 TBS CORNSTARCH	¼ CUP WATER
1 TSP BUTTER	1 TSP LEMON JUICE – freshly squeezed

Hull and wash the berries. Then crush enough berries to make 1 cup of pulp. Cut the remaining berries in half to arrange on the cake.

In a small saucepan, mix together the sugar and cornstarch.  Add the water and stir until totally dissolved.

Add the berry pulp to a saucepan and bring to a rapid boil.  Stir constantly while the mixture boils for 2 minutes.

Remove the saucepan from the heat and add the butter and lemon juice.  Let mixture cool to room temperature and then pour the glaze over the strawberries that are arranged on the cake.  Refrigerate for at least 5 hours until set.

BUON MANGIATA!