Paskha
Recipe
- Title:
- Paskha
- Categories:
- Russian, Salads
- Yield:
- 12 servings
Ingredients
- 2 lb Cottage cheese,dry-curd
- 2 ts Lemon rind,grated
- 1 c Sugar
- 6 dr Red food coloring (optional)
- 4
- Eggs
- 1/3 c Raisins,golden
- 1 ts Vanilla
- 1/4 c Orange peel,candied,chopped
- 2 pk Farmer's cheese(7 1/5 oz)
- 1/4 c Almonds,ground
- 1 c Raspberry jam,seedless
- Candied cherries for garnish
- 3/4 c Butter,unsalted,softened
- Almonds,sliced for garnish
Ingredients
- 1. Line paskha mold or clean 7 1/2x5" plastic or unglazed flower pot with
- drainage hole with 3 double-thicknesses of cheesecloth. Place on wire rack
- set over cake pan.
- 2. Place 1/2 pound cottage cheese, the sugar and eggs in food processor or
- blender. Whirl, scraping down side as necessary, until smooth. Scrape into
- medium-size saucepan. Cook over medium heat, stirring constantly, for 6
- minutes or until mixture almost somes to boiling or instant-read
- thermometer registers 150'F. Stir in vanilla extract. Pour into large bowl
- to cool.
- 3. Working in 2 batches, add remaining cottage cheese, farmer's cheese,
- jam, butter, lemon rind and food coloring, if using, to CLEAN food
- processor or blender. Whirl, scraping down side. Whisk into bowl with
- cooked cheese mixture. Stir in raisins, orange peel and almonds.
- 4. Pour into prepared mold. Fold excess cheesecloth over top; cover with
- plastic wrap. Place flat-bottomed plate or saucepan, slightly smaller than
- diameter of mold, on top to weight. Refrigerate for 3 hours. Weight top
- with two 23-ounce cans or heavy iron skillet. Drain for 2 days in
- refrigerator or until center is firm. Refrigerate up to 1 week.
- 5. Unmold and remove cheesecloth. Decorate mold with candied fruits and
- almonds. Slice into wedges and serve as cheesecake, or spread on Kulich.
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