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 possible to trace the history of written recipes way back into the far past, at least as far as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to historians is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later, we find two interesting books from the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is served today, but rather accounts of the types of meals on the menus of the rich and wealthy people of the time. For the decades that followed, the powerful and rich competed with each other to serve the best banquets, and consequentially chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. The arrival of television gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Cirnaya Paska (Russian Easter Cheese) recipe.
