COTTAGE CHEESE SPREAD FOR EASTER BREAD (PASKA)
This recipe came from a family cookbook of a close friend from Manitoba. The recipe is obviously intended for large quantities so it will need to be halved (or more) for individual use. Excellent spread on Easter Bread.
Provided by aslerch
Categories < 15 Mins
Time 15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cream cottage cheese, butter and sugar together.
- Beat until fluffy and add the grated egg yolks.
- Heat cream with vanilla in a small pot over medium heat just until bubbles appear. Don't boil.
- Add all at once to cottage cheese mixture; mix well.
- For a smoother spread, process small portions at a time in blender.
- Turn into freezer container.
- To use within a week or two, refrigerate.
Nutrition Facts : Calories 2141.8, Fat 155.1, SaturatedFat 95.8, Cholesterol 797.8, Sodium 2114.7, Carbohydrate 148, Sugar 137.3, Protein 47.4
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 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
PASKA EASTER BREAD
Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
PASKA CHEESE SPREAD
Steps:
- Mix all ingredients together and cool in fridge till firm. Spread on Paska bread slices.
PASHKA
Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!
Provided by JACKIE_FETT
Categories World Cuisine Recipes European Eastern European Russian
Time 8h30m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
- Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
- Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 29.2 g, Cholesterol 74.8 mg, Fat 28.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 16.6 g, Sodium 269.3 mg, Sugar 25.3 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
PASKHA CHEESE
Categories Milk/Cream Mixer Cheese Easter Vegetarian Raisin Brandy Spring Sour Cream Gourmet
Yield Makes10 generous servings
Number Of Ingredients 12
Steps:
- Heat brandy with raisins in a small saucepan over low heat until warm, then remove from heat and let steep until raisins are softened, about 15 minutes.
- Force cheese and yolks through a potato ricer or a medium-mesh sieve into a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add cheese mixture, sour cream, vanilla, and salt and beat until just combined. Beat cream in a bowl with cleaned beaters until it holds soft peaks. Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly.
- Line mold (or 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 lid on cheesecloth, then put weights on lid (or on foil and small plate if using flowerpot). Chill mold on a large plate (to catch drips) at least 24 hours.
- Remove lid from mold and open cheesecloth. Invert a serving plate over top of mold and invert mold onto plate. Unlock hinges and open mold, removing cheesecloth. Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes.
- *Available at some supermarkets, many cheese shops, and Murray's cheese shop (888-692-4339).
- **We got our mold from Toroney's Custom Woodwork and Church Supply (610-942-3506).
More about "paska cheese spread recipes"
EASTERN EUROPEAN MOLDED CHEESE DESSERT …
From thespruceeats.com
4.5/5 (49)Total Time 24 hrs 40 minsCategory DessertCalories 698 per serving
EASTER BREAD, AKA PASKA (MY GRANDMA'S …
From momsdish.com
EASTER PASKA BUNS {PASKA BREAD} - THE BUSY BAKER
From thebusybaker.ca
CHEESE PASKA | GRAM'S RECIPE BOX
From gramsrecipebox.com
PASKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Author Amy Stevenson for Food Network KitchenSteps 6Difficulty Easy
PASKA EASTER BREAD RECIPE (KULICH) - NATASHASKITCHEN.COM
From natashaskitchen.com
UKRAINIAN EASTER PASKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PASKA SLOVAK EASTER BREAD - COOK LIKE CZECHS
From cooklikeczechs.com
PASHKA RECIPE (RUSSIAN EASTER DESSERT) - GREAT BRITISH CHEFS
From greatbritishchefs.com
PASKA (UKRAINIAN EASTER BREAD) | STEPHIE COOKS
From stephiecooks.com
PASKA BREAD RECIPE (EASTERN EUROPEAN EASTER BREAD) | KITCHN
From thekitchn.com
PASKHA RECIPE (EASTERN ORTHODOX MOLDED EASTER CHEESECAKE)
From whats4eats.com
PASKHA RUSSIAN CHEESECAKE FOR EASTER - PETER'S FOOD …
From petersfoodadventures.com
CREAM CHEESE RECIPES INCLUDE CHEESE PASKA - GRIT
From grit.com
You'll also love