PASHKA
Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!
Provided by JACKIE_FETT
Categories World Cuisine Recipes European Eastern European Russian
Time 8h30m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
- Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
- Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 29.2 g, Cholesterol 74.8 mg, Fat 28.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 16.6 g, Sodium 269.3 mg, Sugar 25.3 g
EASTER PASKA
Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 loaves
Number Of Ingredients 16
Steps:
- In a large bowl, stir together yeast, 1 teaspoon all-purpose flour, 1 teaspoon sugar, and warm water; let stand until foamy, about 5 minutes. Add 1 1/3 cups all-purpose flour, high-gluten flour, and milk; stir to combine. Cover with plastic wrap and let stand in a warm place until bubbles form, about 30 minutes.
- Meanwhile, in the 5-quart bowl of a professional-size 10-speed mixer fitted with the paddle attachment, beat together eggs, 6 egg yolks, and remaining 1/2 cup sugar on high speed. Slowly add canola oil and mix until pale and fluffy, 3 to 5 minutes. Add vanilla, lemon zest, and rum; mix to combine.
- Attach the dough hook attachment to mixer. Add salt, 4 2/3 cups all-purpose flour, and yeast mixture. Mix on low speed until dough comes together. Slowly add butter; continue mixing until dough is no longer sticky, 10 to 15 minutes, adding remaining 2/3 cup all-purpose flour, a tablespoon at a time, to prevent sticking. Alternatively, you can knead dough by hand until smooth, 20 to 30 minutes. Transfer to a large lightly-oiled bowl; shape into a ball and lightly coat top with oil. Cover with a clean kitchen towel, followed by a layer of plastic wrap, and then a second clean kitchen towel; let stand in a warm place until doubled in size, about 2 hours.
- Line the bottom of two 6-quart ovenproof saucepans with waxed paper rounds. Line sides with waxed paper, leaving an overhang of 3 inches; spray paper with nonstick cooking spray and set aside.
- Weight out two 1 1/2-pound pieces of dough; pinch and shape each piece into a flat disk and transfer to prepared saucepans. Using a toothpick, pierce the dough to remove air bubbles. Cover with a clean kitchen towel; let stand in a warm place while preparing decorations.
- Form remaining dough into suns, cross shapes, and fertility symbols for decoration. Brush tops of each loaf with egg white and top with decorative dough; secure using toothpicks. Cover with a clean kitchen towel and let loaves stand in a warm place until dough comes to top of pan, about 2 hours.
- Preheat oven to 325 degrees. In a small bowl, whisk together remaining 2 egg yolks with 2 teaspoons water. Brush tops of loaves with egg yolk mixture and transfer to oven; bake until tops are golden brown, about 1 hour. If paska begins to brown too quickly, cover with parchment paper-lined aluminum foil.
- Remove paska from oven. Immediately remove from pans and gently remove toothpicks from bread. Transfer to clean kitchen towel and cover with a second clean kitchen towel to cool. Paska can be frozen for up to 6 months.
RUSSIAN EASTER DESSERT (PASHKA)
Russian Orthodox Christians created this dessert in celebration of Easter. This dessert is similar to a fancy French dessert made in heart shaped draining forms for Valentines Day, and cheesecake without the crust. Absolutely delicious! You can, of course, add other ingredients instead of the candied fruit and almonds.
Provided by Nana Lee
Categories Cheesecake
Time 12h35m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Mix egg yolks and whipping cream in heavy saucepan.
- Stir in sugar and salt.
- Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
- Remove from heat; stir in vanilla extract.
- Place saucepan in cold water until custard is cool.
- If custard curdles, beat with hand beater until smooth.
- Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
- Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
- Repeat with remaining cottage cheese and butter.
- Stir custard into cheese mixture until smooth.
- Stir in candied fruit and almonds.
- Line a 2-quart non-clay flower pot (or any form dish WITH OPENINGS IN THE BOTTOM, like a flower pot has) with double layer dampened cheesecloth.
- Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
- Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
- To serve, unmold onto serving plate; remove cheesecloth.
- Garnish as desired with additional candied fruit and blanched almonds.
- Refrigerate any remaining dessert.
Nutrition Facts : Calories 284.8, Fat 18.3, SaturatedFat 9.3, Cholesterol 96.7, Sodium 450.3, Carbohydrate 17.4, Fiber 0.3, Sugar 15.5, Protein 13.4
RUSSIAN EASTER DESSERT (CYRNAYA PASCHA)
This is a variation of a traditional Easter dessert that Russian Orthodox make. It is quite rich and too much will cause you to pack on the pounds. This isn't a huge concern after a long lent. The number of portions is an estimate (depends on how much you put on your plate - my kids load it on). The cooking and preparation times are also rough estimates.
Provided by Cilantro in Canada
Categories Dessert
Time 1h25m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix yolks and whip cream over double boiler until it coats the spoon. Stir in vanilla sugar.
- Press cottage cheese, cream cheese, and butter through a ricer or sieve.
- In batches, place cheese mixture in mixing bowl and slowly add yolks until smooth. Add fine sugar and blend into mixture.
- Combine bowls and mix.
- Place in small containers, loosely cover in plastic, then a cheese cloth and a weight. For the weight, we use a plastic margarine container filled with water.
Nutrition Facts : Calories 1215.9, Fat 91.6, SaturatedFat 56.6, Cholesterol 466.2, Sodium 799.6, Carbohydrate 77.9, Sugar 70.6, Protein 25.2
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