We made the paska

We have 5 terra cotta pots chilling in the fridge. We were going to make it last night but were too tired. So we made it this morning.

The recipe we use:

1/3 cup brandy
1 cup loosely packed golden raisins (5 oz)
2 lb farmer cheese
2 hard-boiled large egg yolks (reserve whites for another use if desired)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
1 cup sour cream
2 teaspoons vanilla
1/4 teaspoon salt
1 cup chilled heavy cream

Special equipment: a wooden paska cheese mold (They are expensive.) or a clean 2-quart terra-cotta flowerpot with a drainage hole and a plate slightly smaller than top of pot; cheesecloth; 2 lb of weights such as large soup or vegetable cans.

Heat brandy with raisins in a small saucepan over low heat until warm, then remove from heat and let steep until raisins are softened, about 15 minutes.

Force cheese and yolks through a potato ricer or a medium-mesh sieve into a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add cheese mixture, sour cream, vanilla, and salt and beat until just combined. Beat cream in a bowl with cleaned beaters until it holds soft peaks. Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly.

Line mold (or flowerpot) with a single layer of cheesecloth, leaving a 2- to 3-inch overhang on all sides. Spoon cheese mixture into mold, then fold ends of cheesecloth over top. Put lid on cheesecloth, then put weights on lid (or on foil and small plate if using flowerpot). Chill mold on a large plate (to catch drips) at least 24 hours.

Remove lid from mold and open cheesecloth. Invert a serving plate over top of mold and invert mold onto plate. Unlock hinges and open mold, removing cheesecloth. Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes.

We always keep one for breakfst on Pascha, just before Agape Vespers. One is always to share with the parish after the Liturgy. We give the others away.

We won't make the kulich until Friday morning. I'd like to make it on Saturday so it would be super fresh, but who has that much time on Holy Saturday?

We are also making smoked trout dip. We'll put it on little pieces (1" x 2") of toast and serve it along with champagne to everyone as they are waiting in line for the food after the liturgy. If Huw was here I'm sure he'd do the same with his little meat-cookies.

In the basket this year is going the "traditional" salami, eggs, brie, Bogle, figs-pread, and chocolate.

Well, this really will be my last blog entry until after Agape Vespers.

Have a great Pascha.