Russian cheese paska

Yield: 18 servings

Measure Ingredient
2 cups Sweet butter
1⅓ cup Sugar
1 cup Thick cream
3 tablespoons Finely diced candied fruits
1 each Vanilla bean
¼ teaspoon Grated lemon peel (optional)
½ cup Chopped, blanched almonds
¼ teaspoon Salt
3 eaches Egg yolks toasted
1 each Paska Mold or clay
\N \N Flower pot
5 cups Baker's uncreamed cottage cheese pot

**Molded in the shape of a pyramid, cheese paska is the traditional companion of the Ukrainian Easter bread, also called paska (recipe given separately). This delicate spread may be served as a cheesecake dessert, or spread in a thick layer on slices of kulich.** Cream butter and sugar until well blended. Split vanilla bean; scrape out seeds and add to butter. Add lemon peel, salt, egg yolks, mixing well. Beat in cottage cheese, cream, fruit (optional), and nuts.

Line a Russian paska mold or a 2 to 2-½ qt. clean clay or plastic flower pot (with drain at base) with 2 or 3 layers rinsed, wrung cheesecloth. Spoon cheese into mold; fold cloth over top of cheese.

Cover with lid or plate. Place weights (canned foods or brick) on the lid. Elevate mold for drainage in shallow pan. Refrigerate until firm, at least 24 hours. Unmold onto serving plate.

You may write the Cyrllic letters X B (Christ is risen) on sides of pyramid with icing or diced glazed fruits. Decorate top with tiny fresh or icing flowers. Surround base with lemon leaves and colored eggs. Serve with slices of kulich or Ukranian Easter Bread. Serves 16-18. Freeze to store.

* from Festive Breads of Easter by Norma Jost Voth* Submitted By VICKY HALLENBECK On 04-11-95

Similar recipes