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
We are able to read the history of written recipes back into the far past, at least as far as the ancient Egyptians, and potentially, even further back. However, these, old cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Much later, in Roman times a roman called Apicius created a collection of documents which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something we still use today. Additionally, he tells us how the Romans used a good variety of spices and herbs, including many that are still in use today such as thyme, fennel and parsley. Over the succeeding few hundred years, the rich and powerful families of the West tried to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Cirnaya Paska (Russian Easter Cheese) recipe.
