4 8 oz. pkgs cream cheese
1 cup (2 sticks) butter
3 egg yolks
2 cup sifted powdered sugar
2 tsp vanilla extract
1 cup toasted, slivered almonds
2 pt (or 3) fresh or frozen
1 strawberries
Directions
Let cream cheese, butter and egg yolks stand at room temperature at
least 2 hours. Beat cheese in a mixing bowl with a wooden spoon or
blend at low speed in electric mixer. Add butter and continue
beating. When well blended, add sugar, then egg yolks, one at a time.
Add vanilla and fold in almonds.
Wash and dry the inside of a Pashka mold or a new 2 quart clay or
plastic flowerpot with drain holes in the bottom. Line the pot with a
double thickness of cheesecloth wrung out in cold water. Spoon cheese
mixture into the pot to the brim. Cover with plastic wrap and
refrigerate several hours or overnight on a plate.
To unmold, trim around and discard top of the cheesecloth. Invert a
dessert plate over the opening of the flowerpot and quickly turn the
whole thing upside down. Place on table and gently lift off pot,
tugging at the cheesecloth lining if necessary. When the pot is
clear, gently remove the cheesecloth.
Garnish the base and top of the Pashka with whole strawberries and
strawberry halves. Serve with additional crushed, sweetened
strawberries as a sauce. You may add some brandy or liqueur to the
sauce if you wish.
RECIPE FROM: NEWMAN'S OWN COOKBOOK
Servings: 16 servings
A Variation On The Theme Of Pashka Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Fruit; Meat; Nut
The History of Recipes
We are able to trace the history of written recipes back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe even further. Having said that, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to food historians are a few ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move on, there are two books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that appears on menues today, but rather descriptions of the types of meals cooked for the rich and wealthy people of the time. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new culinary innovations led to a torrent in recipe manuscripts, some of which still exist in academic collections. During the following few hundred years, the powerful families of the West strove to lay on the best banquets, and consequentially the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes of the day. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this A Variation On The Theme Of Pashka recipe.
