Monday, March 29, 2010


We made the paskha tonight and put it in the molds. It will stay in the fridge until Saturday. Here is the recipe we use.

1/3 cup brandy (Christian Brothers is what I use.)
1 cup raisins
2 pounds farmers cheese
2 hard boiled egg yolks
1 stick softened unsalted butter
3/4 cup granulated sugar
1 cup sour cream (Don't even think about low fat)
2 tsp vanilla extract(Use real vanilla not imitation. Imitaion should only be used in baking.)
1/4 teaspoon salt.

I don't use a Paskha mold. I've tried in the past but I can't get it to come out right. I use terra cotta pots. I've seen people use a chinoise but I've never tried that.

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

Force cheese and yolks through a potato ricer into a bowl.

Whip the cream in a different bowl with clean beaters until it holds soft peaks.

Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Add cheese/yolks, sour cream, vanilla, and salt and beat until just combined.

Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly.

Line the 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 small plate on cheesecloth, then put heavy cans or bottles on plate. Set the pot on a large plate to catch liquid. Let sit at least 2 days, longer if possible.

When it is time to be blessed by the priest removpaskha. Turn a serving plate upside down and set in on the cheese. With one hand on top of the serving plate and another hand under the terra cotta pot, swiftly turn the whole thing over so the paskha is resting on the serving plate. Carefully remove the pot and cheese cloth from the paskha. Arrange raisins in the shape of the Cross on the side of the paskha.

After the priest blesses, eat it.

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