Ingredients
3 lb cottage cheese with out curs
1 cup butter softened
1 cup sugar
4 egg yolks
1 tsp vanilla
1/2 cup dried apricots, raisens
1 nuts and candied and dried
1 fruits for decoration
Directions
To drain the whey off the cheese, the best solution is to use a clean,
scrubbed 6-inch flowerpot thats completely dry. Or you can make do
with a large souffle dish and a tea towel, Have one of thes systems
ready. Cream the butter into the sugar, and the egg yolks, and mix
well. stir in the vanilla, cheese and fruits. Flowerpot method:Dampen
2 thicknesses of cheesecloth and line the flowerpot with it. Add the
cheese mixture and fold the edges of the cheesecloth over the top.
Cover with foil. Weigh down with a heavy food can placed on a small
plate. Set theflowerpot on a rack over a shallow pan and place the
whole assembly in the refrigerator to drain for 24 hours.
Souffle dish Method: Put the tea towel in the souffle dish and pour
in the cheese mixture. Fold the tea towel ovet the mixture and weigh
down with a heavy food can placed on a plate. Refrigerate for 24 hour
to drain. Unmold the cheesse onto a serving plate and decorate. Serve
in very small slices. Millie Ellis
Servings: 12 servings
Cirnaya Paska (Russian Easter Cheese) Recipe brought to you by Recipe Ideas
Categories: Cheese; Holiday; Russian
The History of Recipes
It is quite feasible to follow the history of recipes far back into antiquity, in truth as far back into recorded history as early Egypt, and maybe even further. However, mostly, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, mint and dill. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices such as basil and rosemary. These new herbs and spices prompted an increase in recipe publications, some of which are kept safe in private cookery archives. By the time we get to the twentieth century, cook books are increasing in popularity mostly as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Cirnaya Paska (Russian Easter Cheese) recipe.
