Honey Curd pasha with lemon and dates

INGREDIENTS

1.5 kg of cottage cheese with fat content of 18% and more

1.5–2 glasses of sweet or other thick honey

200–250 g of butter

100 grams of roasted almonds

150–200 g of natural dried dates

2 large lemons

3 tbsp. dark rum or strong black tea, if desired

1. Cover a colander with a kitchen towel or gauze folded in several layers. Put the cottage cheese there, cover with the hanging edges of the gauze, put the colander in a larger container. Place a plate on top of the gauze, and a weight of 2-3 kg on it. Leave at least 4 hours to drain excess liquid.

2. Prepare dates at the same time: if they have flaky skin, remove it. Cut the dates into small pieces.

3. Brush lemons with a brush, remove the zest with a fine grater, squeeze the juice. Pour the dates with lemon juice mixed with rum, if used, or with tea. Sprinkle with the peel, mix thoroughly, tighten with a foil and put in the fridge at the same time as the curd is under pressure.

4. Soften the oil at room temperature. If the honey is very thick, warm it a little in a water bath – just to make it flowable.

5. Chop a piece of almond rather finely, a part – bigger. Squeezed curd wipe through a sieve. Mixer whisk butter with honey in a lush foam. Gradually mix with cottage cheese. Add to the curd mass dates with zest and almonds.

6. Cover a pasochnice or a deep bowl with one layer of cheesecloth, spread the curd mass, press it with a spoon. Close the bottom and put the easter in the fridge for 1-3 days. Before serving, turn the dish over and carefully remove the bowl and gauze.

Advertisements

Curd pasha again)

Ingredients:

500 grams of cottage cheese

180 g sour cream

sweetener to taste

kerob

vanilla extract

dry cherry

Cooking:

  1. Cottage cheese mix well immersion blender, to a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla sweetener, mix well.  
  2. Share the curd mass in half. Add kerob to one half ( in order to make 2 colored pasha). Add dry cherry to each part and mix well.
  3. I cooked in a special detachable mold for Curd pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
  4. In the morning (or after 10 hours) we take Curd pasha out of the form. You can sprinkle with grated chocolate and nuts.

Processing…
Success! You're on the list.

Easter dishes, part 1: Curd Pasha

Hello everyone! All of us love Easter dishes and cannot wait the holiday in order to eat these delicious meals. I remember since my childhood, how I was waiting these days in order to eat our Easter traditional cakes and someother dishes.

So, while the restof the world finished to celebrate and to make Easter dishes, baking,we just at the middle of that,because in Ukraine this holidayis aweek later.

Today`s post is about traditional curd dessert. I would callit like that. It is hard to write the name of this dessert on English,because these 2 letters you reading different from us, we read it separately.

A little bit about history of Curd Pasha (Пасха) and another type of Easter dessert, Kulich (Кулич) .

According to ancient tradition, the Lord Jesus Christ after His resurrection came to the apostles during their meals. The middle seat remained unoccupied, in the middle of the table lay the bread intended for Him. Gradually, a tradition appeared on Sunday, to leave the bread in the temple (in Greek it was called “Artos”). He was left on a special table, as the apostles did. Throughout the Holy Week, Artos is surrounded by religious processions around the temple, and on Saturday after the blessing is distributed to believers. Since the family is a small church, the custom of having your own artos has gradually appeared. This was the kulich (from the Greek. Kollikion – round bread) – a tall, cylindrical shape, bread from pastry. This word is included in European languages: kulich (isp.), Koulitch (fr.). Having an Easter cake on the table during the Easter meal, we have the hope that the Risen Lord is invisibly present in our house.

Curd Pasha (in Trebnik – “amelius,” that is, curd) has the shape of a truncated pyramid, which symbolizes the coffin in which the greatest miracle of the Resurrection took place. Therefore, on the upper side should be the letters “XB”, meaning the greeting “Christ is Risen!” or on Russian “Христос Воскрес”. On the sides of the garden-house (form), according to tradition, images of a cross, a spear, a cane, as well as sprouts and flowers symbolizing the suffering and resurrection of our Lord Jesus Christ are made.

On Easter days, Christians greet each other with a joyful, victorious exclamation “Christ is Risen!”. At the same time, kissing has been taken since apostolic times. By tradition, believers give each other red eggs. Tradition says that this custom originates from Equal-to-the-Apostles Mary Magdalene, who presented a red egg to Emperor Tiberius with the greeting “Christ is Risen!”. The egg serves as a symbol of the coffin and the origin of life in the very depths of it; painted red, it marks our rebirth by the blood of Jesus Christ.

Recipe: Curd Pasha

Ingredients:

500 g of cottage cheese
180 g sour cream
Sweetener to taste (I added 2 tablespoons of stevia)
Vanilla extract
Dry fruits, raisins
You can add a little turmeric, as I did
Cooking:
1. Curd mix well immersion blender, until a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla, candied fruit or dry fruit, pre-soaked raisins, sweeten, mix well. ⠀
2. “I cooked in a special detachable form for Pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
3. In the morning (or in 10 hours) we take Pasha from the form. You can sprinkle with grated chocolate and nuts.
Enjoy your meal!

Processing…
Success! You're on the list.