EASTER CHEESE MOLD: PASHKA
When made from homemade cottage cheese, pashka is at its best. The homemade cheese is smooth, creamy and has just the right slightly sour taste. If using farmer's cheese, try to use Friendship brand, available at most supermarkets. Serve pashka with slices of Easter coffee cake.
Provided by Food Network
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
- In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
- Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
- Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
- Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").
UKRAINIAN EASTER PASKA
Steps:
- Cover the pan with greased plastic wrap and let rise until almost doubled.
- Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.
Nutrition Facts : Calories 403 kcal, Carbohydrate 70 g, Cholesterol 78 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 10 g, Fat 8 g, ServingSize 1 Ukrainian paska (12 servings), UnsaturatedFat 0 g
UKRAINIAN EASTER CHEESE (PASKA)
This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich, and a hit every time. Decorate with the fruits of your choice.
Provided by Tania Mychajlyshyn- D'Avignon
Categories Holidays and Events Recipes Easter Desserts Cakes
Time P1D
Yield 16
Number Of Ingredients 9
Steps:
- Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
- Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
- Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
- Chill until Paska is firm, overnight to 24 hours.
- Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 13.8 g, Cholesterol 116.6 mg, Fat 22.5 g, Protein 9.2 g, SaturatedFat 14.7 g, Sodium 269.4 mg, Sugar 12.7 g
RUSSIAN EASTER CHEESE PASKA
This is my mother, Stacey Leon's, traditional Russian Easter dessert served with Easter bread (Kulich). I always had a difficult time making this before I started using this recipe. If you don't have a cheese mold, use a clay flower pot.
Provided by susan_leon
Categories Cheesecake
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter.
- add sour cream and eggs.
- Stir constantly over a low heat until it looks like loosley scrambled eggs.
- Remove and cool.
- In a large size mixing bowl, mix egg mixture with sugar, vanilla and farmer's cheese. Beat well on a low speed.
- Drape a cheese cloth over a large cheese mold or clay flower pot with hole on the bottom.
- Put weights on top to squeeze out excess water.
- Refrigerate 24 hours.
- Unmold.
Nutrition Facts : Calories 581.4, Fat 32.2, SaturatedFat 19.3, Cholesterol 209.4, Sodium 221.7, Carbohydrate 35.7, Sugar 33.8, Protein 36.7
UKRAINIAN EASTER PASKA
Paska is a round shaped Easter Bread, much richer than the ordinary bread. The top is elaborately decorated with fancy dough ornaments, having a cross as the central motif. The ornamental finishes on paska is given much attention because this bread is taken to church on Easter morning in a special basket along with small portions of other Easter foods. The priest blesses the filled baskets, while the choir sings the traditional Ukrainian Easter hymn "Christ is risen."
Provided by Olha7397
Categories Breads
Time 1h30m
Yield 2 paska's
Number Of Ingredients 20
Steps:
- In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
- Mix until smooth.
- Set bowl aside until mixture is bubbly, 10 to 15 minutes.
- FOR THE SPONGE: Add 4 cups of the flour and milk to yeast mixture.
- With a wooden spoon, mix until well combined.
- Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
- Add the SPONGE mixture.
- Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
- Whisk on medium speed until combined.
- Remove whisk attachment from machine, and fit with the dough hook attachment.
- With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
- Transfer dough to a clean work surface.
- Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
- Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
- Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
- {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min.
- by hand} Place rack in lower two-thirds of oven, and heat to 350°.
- Butter two 9-inch saucepans.
- Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan.
- Fold this in half lengthwise to make a double thickness.
- Place inside the saucepan, patting it to adhere to the butter.
- The collar should extend 3 to 4 inches above the rim of the saucepan.
- Seal the 2-inch flap with more butter.
- {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
- Divide remaining two-thirds dough evenly between saucepans.
- Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
- After 30 minutes, on a clean work surface, shape reserved dough into desired motifssolar, crosses, rosettes, birds, braids, scrolls, etc.
- Keep any dough that is not being used covered with plastic to prevent it from drying out.
- TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
- Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
- Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
- FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
- Brush egg mixture on surface of loaves.
- Bake 350 F.
- for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
- Cool paska in pans for 30 minutes.
- When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
- Makes two 9-inch round loaves.
Nutrition Facts : Calories 4618.4, Fat 150.7, SaturatedFat 54.2, Cholesterol 1629.9, Sodium 684.3, Carbohydrate 670.4, Fiber 24.1, Sugar 76.8, Protein 122.9
UKRAINIAN EASTER BREAD (PASKA)
Make and share this Ukrainian Easter Bread (Paska) recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a small saucepan over low heat, heat the milk and 1 tablespoon of the sugar until very warm (120 to 130 F). Pour into a large mixing bowl, and sprinkle over the yeast. Allow to stand until foamy, about 15 minutes.
- Sift 1 cup of the flour over the yeast mixture and with a wooden spoon, stir until a batter forms. Cover the bowl with a clean dish towel and leave in a warm place (80 F to 85 F) until mixture looks puffy and spongy, about 1/2 hour.
- In another bowl or a 4 cup measure whisk the eggs and egg yolks together with the vanilla extract, grated lemon zest, and salt.
- Sift another 2 cups of flour over the risen yeast flour mixture, and make a well in the center. Pour in the egg mixture, and stir with a wooden spoon until the mixture becomes a soft, sticky dough; the dough should be as soft as possible, so do not add more flour unless it is very wet.
- Using your hand, spread the butter over the dough and work into the dough, folding it over itself and kneading into the dough until the butter is completely incorporated. Cover with the dish towel and leave to rise again in a warm place until doubled in volume, about 3 hours.
- Butter a 2 pound coffee can. Line the bottom with nonstick baking parchment, and butter again.
- Punch down the dough and turn onto a lightly floured surface. Sprinkle the raisins, golden raisins over the dough, and knead until evenly distributed throughout the dough.
- Form the dough into a ball shape, and ease into the coffee can. Cover and leave to rise again until the dough reaches the top of the can, about 1 1/2 hours.
- Preheat the oven to 400°F Brush the top of the dough with a little milk and if you like sprinkle with about a tablespoon of sugar. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake about 1/2 hour longer; if the paska browns too quickly, cover with foil. Remove to a wire rack to cool in the can for about 5 minutes, then carefully unmold, top side up, to cool completely. Makes 1 loaf.
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