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brightsadness

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brightsadness

Here's my favorite. It goes in the Pascha baskets the Priest blesses and then we eat it all Bright Week.



[b][size="6"]RussianCheese Paska #1[/size][/b]

[b][size="5"]Ingredients:[/size][/b]
[list][*][size="3"]2 lb cottage coagulated milk, dry-curd[/size][*][size="3"]1 c sugar[/size][*][size="3"]4 eggs[/size][*][size="3"]1 tsp vanilla[/size][*][size="3"]2 pk farmer's coagulated milk (7 1/5 oz)[/size][*][size="3"]1 c raspberry jam, seedless[/size][*][size="3"]3/4 c butter, unsalted, softened[/size][*][size="3"]2 tsp lemon rind, grated[/size][*][size="3"]6 drops red food coloring (optional)[/size][*][size="3"]1/3 c raisins, golden[/size][*][size="3"]1/4 c orange peel, candied, chopped[/size][*][size="3"]1/4 c almonds, ground[/size][*][size="3"]Candied cherries for garnish[/size][*][size="3"]Almonds, sliced for garnish[/size][/list]
[b][size="5"]Procedure:[/size][/b]
[list=1][*][size="3"]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.[/size][*][size="3"]Place 1/2 pound cottage coagulated milk, 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 150F. Stir in vanilla extract. Pour into large bowl to cool.[/size][*][size="3"]Working in 2 batches, add remaining cottage coagulated milk, farmer's coagulated milk, jam, butter, lemon rind and food coloring, if using, to food processor or blender. Whirl, scraping down side. Whisk into bowl with cooked coagulated milk mixture. Stir in raisins, orange peel and almonds.[/size][*][size="3"]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.[/size][*][size="3"]Unmold and remove cheesecloth. Decorate mold with candied fruits and almonds. Slice into wedges and serve as cheesecake, or spread on Kulich. [/size][/list]

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brightsadness

[quote name='brightsadness' date='20 March 2010 - 02:02 PM' timestamp='1269118963' post='2076381']
Here's my favorite. It goes in the Pascha baskets the Priest blesses and then we eat it all Bright Week.



[b][size="6"]RussianCheese Paska #1[/size][/b]

[b][size="5"]Ingredients:[/size][/b]
[list][*][size="3"]2 lb cottage coagulated milk, dry-curd[/size][*][size="3"]1 c sugar[/size][*][size="3"]4 eggs[/size][*][size="3"]1 tsp vanilla[/size][*][size="3"]2 pk farmer's coagulated milk (7 1/5 oz)[/size][*][size="3"]1 c raspberry jam, seedless[/size][*][size="3"]3/4 c butter, unsalted, softened[/size][*][size="3"]2 tsp lemon rind, grated[/size][*][size="3"]6 drops red food coloring (optional)[/size][*][size="3"]1/3 c raisins, golden[/size][*][size="3"]1/4 c orange peel, candied, chopped[/size][*][size="3"]1/4 c almonds, ground[/size][*][size="3"]Candied cherries for garnish[/size][*][size="3"]Almonds, sliced for garnish[/size][/list]
[b][size="5"]Procedure:[/size][/b]
[list=1][*][size="3"]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.[/size][*][size="3"]Place 1/2 pound cottage coagulated milk, 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 150F. Stir in vanilla extract. Pour into large bowl to cool.[/size][*][size="3"]Working in 2 batches, add remaining cottage coagulated milk, farmer's coagulated milk, jam, butter, lemon rind and food coloring, if using, to food processor or blender. Whirl, scraping down side. Whisk into bowl with cooked coagulated milk mixture. Stir in raisins, orange peel and almonds.[/size][*][size="3"]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.[/size][*][size="3"]Unmold and remove cheesecloth. Decorate mold with candied fruits and almonds. Slice into wedges and serve as cheesecake, or spread on Kulich. [/size][/list]


[/quote]

It is C H E E S E. Not coagulated milk (yecch) dUST. Don't mess with Baba's recipe.:unsure::topsy:

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IcePrincessKRS

[quote name='MIkolbe' date='20 March 2010 - 06:10 PM' timestamp='1269119430' post='2076385']
anyone have a good lamb recipe?
[/quote]

This is the recipe my mom always used.


Bake leg of lamb 225* for 2 hours on a rack. Drain the fat.
Rub with: 2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
Bake 225* 2 hours, keeping a bit of water in the bottom of the pan.
Combine in a bowl: 1 8oz. can tomato sauce
2 Tbs. lemon juice
1 clove of garlic (minced or crushed in a garlic press)
1 can mushroom pieces (optional)

Slice lamb part way through and pour mixture over. Simmer 1 hour.

Slice lamb and place in deep dish, pour sauce over and serve.

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JMJ
We are making slovak paska, possibly kroshiki (I don't know how to spell that) povitica, slav fruit pastries, and, I don't know what else?

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Archaeology cat

[quote name='MIkolbe' date='20 March 2010 - 09:10 PM' timestamp='1269119430' post='2076385']
anyone have a good lamb recipe?
[/quote]
This is the one I did last year, which we liked a lot:

[quote]
Rosemary and Garlic-roasted Leg of Lamb
Source: James Martin (BBC)
Serves: 6-8
Preheat oven to: 200C/400F
Cooking time: 1-2 hours

1 leg of lamb, bone in, approximately 2kg/4½ lb
4-5 garlic cloves, peeled
rosemary, freshly picked
salt & fresh ground black pepper
olive oil

For the roast potatoes
1-1 ½ kg/2-3 lbs roasting potatoes, peeled & cut into chunks

For the coriander pesto
large bunch of fresh coriander
1-2 cloves garlic, peeled & chopped
1-2 anchovies, in oil
½ oz pine nuts, toasted
½ oz parmesan coagulated milk, grated
olive oil
salt & freshly ground black pepper

Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep.

Cut the garlic cloves into thin strips & place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt & black pepper and drizzle with oil.

Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast for 1 hour 15 minutes or until cooked to taste, basting frequently.

Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen edges.

After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above.

Coat the potatoes in the fat, then roast with the lamb until golden and cooked through, turning once or twice.

To make the pesto, put all the ingredients for the coriander pesto, except the oil & seasoning, into a food processor. Blend gradually adding oil until you reach the desired consistency. Season with salt & pepper. Serve with the lamb and potatoes. [/quote]

Edited by Archaeology cat
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Archaeology cat

One of these years I'm going to take up the Bad Catholic's Guide recommendation and make Easter Bunny Fricasee. :mellow: But for this year, I'll stick with lamb. ;)

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[b]Polish Babka [/b]Bread, my favorite :eat:
Ingredients:

1 package dry yeast
1/4 [url="http://recipes.epicurean.com/recipe/624/polish-babka.html"]cup[/url] lukewarm water
1/4 cup warm milk
1/4 cup sugar, divided
1/4 cup butter or margarine, softened
3 eggs
2 1/2 cup flour
1/4 teaspoon [url="http://recipes.epicurean.com/recipe/624/polish-babka.html"]salt[/url]
1/2 cup candied fruits, chopped
1/2 cup raisins
Glaze:
1 cup powdered sugar
3 tablespoons orange [url="http://recipes.epicurean.com/recipe/624/polish-babka.html"]juice[/url]
1 tablespoon milk

Directions:

Dissolve yeast in water; stir in milk and 1/2 teaspoon sugar. Set aside about 20 minutes, or until bubbly.Grease a 2 quart tube pan. Using an electric mixer, beat butter with remaining sugar. Beat in eggs, flour, salt and yeast mixture; beat until smooth and elastic. Cover and let rise until doubled. Stir in [url="http://recipes.epicurean.com/recipe/624/polish-babka.html"]fruits[/url] and raisins.Turn out onto a floured surface and knead 1 - 2 minutes. Turn into prepared pan. Cover and let rise about 45 minutes or until doubled. Preheat oven to 350degrees. Bake 30 - 40 minutes until well browned. Turn out of the pan immediately and let cool on a wire rack. Combine glaze ingredients and drizzle over the top.



1 loaf.

or better yet buy some at the church bake sale. My ( Polish) parish has a big get together on the Saturday before Palm Sunday at the center and makes/bakes many loves. yum

Edited by apparently
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fides quarens intellectum

[quote name='apparently' date='21 March 2010 - 08:56 AM' timestamp='1269179785' post='2076824']
[b]Polish Babka [/b]Bread, my favorite :eat:
Ingredients:

1 package dry yeast
1/4 [url="http://recipes.epicurean.com/recipe/624/polish-babka.html"]cup[/url] lukewarm water
1/4 cup warm milk
1/4 cup sugar, divided
1/4 cup butter or margarine, softened
3 eggs
2 1/2 cup flour
1/4 teaspoon [url="http://recipes.epicurean.com/recipe/624/polish-babka.html"]salt[/url]
1/2 cup candied fruits, chopped
1/2 cup raisins
Glaze:
1 cup powdered sugar
3 tablespoons orange [url="http://recipes.epicurean.com/recipe/624/polish-babka.html"]juice[/url]
1 tablespoon milk

Directions:

Dissolve yeast in water; stir in milk and 1/2 teaspoon sugar. Set aside about 20 minutes, or until bubbly.Grease a 2 quart tube pan. Using an electric mixer, beat butter with remaining sugar. Beat in eggs, flour, salt and yeast mixture; beat until smooth and elastic. Cover and let rise until doubled. Stir in [url="http://recipes.epicurean.com/recipe/624/polish-babka.html"]fruits[/url] and raisins.Turn out onto a floured surface and knead 1 - 2 minutes. Turn into prepared pan. Cover and let rise about 45 minutes or until doubled. Preheat oven to 350degrees. Bake 30 - 40 minutes until well browned. Turn out of the pan immediately and let cool on a wire rack. Combine glaze ingredients and drizzle over the top.



1 loaf.

or better yet buy some at the church bake sale. My ( Polish) parish has a big get together on the Saturday before Palm Sunday at the center and makes/bakes many loves. yum
[/quote]


sweetness! Thanks for posting - i think i'm going to use this. We always do the cold Easter breakfast, but since i'm no longer around a Polish bakery (and no Polish parish back-offs), i guess i'll have to make the babka!

(you don't happen to have any recipes for poppyseed babka, do you?? ;)

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Groo the Wanderer

boiled eggs
=================
1 hen
1 pot
lotsa water
fire

1. boil water in pot over fire
2. drop in hen
3. put hen back into water (repeat as necessary)
4. after 20 mins, remove hen from water and squeeze hard
5. catch eggs that drop out the bottom
6. put hen into compost bin
7. dye the eggs
8. eat the eggs (remove shells first)

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