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  Paskha (Easter cheese cake)

Ingredients

1 kg cottage cheese
5-10 egg yolks
200 g granulated sugar
100-200 candied fruit
dried peel from one lemon (or orange)
¼ teaspoon vanilla extract


Description
Easter has always been the most beloved Orthodox holiday. It's wonderfully joyous, bright and beautiful. So is the holiday table. Paskha is a special Easter cake traditionally baked from very fresh cottage cheese and fresh eggs. It is convenient to use a special form for this Easter dish, which is a hollow 4-side pyramid consisting of 4 wooden boards.

Method
Mix fresh egg yolks with sugar and vanilla extract. In a small bowl, combine it with the cottage cheese, finely chopped dried lemon or orange peel, mix well. Place the mixture into a special hollow 4-side pyramidal form, place something heavy over it and leave in the refrigerator for 1-2 days. Then turn the form over and remove the wooden board of the pyramid. You may decorate the top of the pyramid with multicolored candied fruit, chocolate or jelly figures. Add some rum or liqueur to make your paskha more fragrant.

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  Paskha with Dried Apricots

Ingredients

500 g cottage cheese
200 g dried apricots
100 g granulated sugar


Description
Easter has always been the most beloved Orthodox holiday. It's wonderfully joyous, bright and beautiful. So is the holiday table. Paskha is a special Easter cake traditionally baked from very fresh cottage cheese and fresh eggs. It is convenient to use a special form for this Easter dish, which is a hollow 4-side pyramid consisting of 4 wooden boards.

Method
Rinse the dried apricots. Pour some water over it, add sugar and boil. Thoroughly wring out the cottage cheese, blend it with the apricots and rub through a sieve. Mix it thoroughly, cover the mixture with a think cloth and press down with something heavy. Leave it in a cold place for 3-4 hours. After that form a traditional 4-side pyramidal paskha and serve it decorated with candied fruit, dried apricots and prunes.

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  Traditional Easter Pasha

Ingredients

1c water
1tsp sugar
1pkg dry active yeast
3c milk -- scalded
5c flour
6 eggs -- beaten
1/3c sugar
3/4c butter
salt,
8 1/2 c flour


Method
Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand 10 minutes. Combine the lukewarm milk with the dissolved yeast and 5 cups flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, approx. 45 minutes. Add beaten eggs, sugar, melted butter and salt. Mix thoroughly. Stir in enough flour to make a medium soft dough. Knead until smooth and satiny. Cover and let rise 1 1/2 hours. Punch down and let rise another 45 minutes. Shape into round loaves. Decorate the loaves with same dough. The central ornament on paska is usually the cross. Some homemakers decorate paska with breaded rolls. Be sure to grease pans well. Set the loaves in a warm place until almost double. Brush with melted butter. Bake in a 400 degree F. oven for 10 minutes, then reduce the temperature to 375 degrees F. and continue baking for 30 minutes.

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