Ukrainian Cheese Paska
Apr. 4th, 2007 08:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
artemisdartI admit it. Every other year, I've made Ukrainian Cheese Paska as a special Easter dessert. In 2001, 2003, and 2005, on or around Easter weekend, I have subjected my friends to this hideously rich dairy-based dessert, complete with raw eggs.
(In 2005 I was heavily pregnant, so I didn't have any Paska myself. But I made it, dished it up, and watched people slip into rich-dessert-induced postprandial comas.)
This year, I'm going to forego the Paska. Yes! I am breaking a long and glorious tradition, and I'll pause here to honor the death of the dream. (Pause.) But I do have my reasons.
1) Paska is a very rich dessert. No, I mean it's very rich. If you're going to eat something that rich, it should be chocolate-based.
2) Raw eggs. Pregnant again. Can't eat it. Again.
3) No big gatherings Easter weekend that would deserve the glory of a Paska. Yes, we're hosting a game Saturday night, but much as I would love to inflict a Paska on everyone there, I'd like to actually have these friends survive.
4) Confirming that my hunch to forego the Paska was correct, my friendtatterdamelion breathed a sigh of relief and thought "Dodged that bullet!" when I told him it would be a Paska-less Easter.
In case I'm giving you the wrong idea about it, let me just say that the Paska is delicious. It's very, very rich. It has a very similar flavor and texture to ice cream -- only it's not cold.
The source of our trepidation about the Paska is its richness. When one or two bites make you want to slump over to one side, roll belly-up like a dying fish, and sleep for the next 3 hours, you have to seriously consider whether it's worth it. (See #1 above.)
But, lest the dream die out entirely, here is the recipe. Just in case anyone else out there wants to take up the banner of the Ukrainian Cheese Paska.
And if you do, let me know how it turns out.
Ukrainian Cheese Paska
(gathered from the e-newsletter "World Wide Recipes," April 21, 2000)
2 lb. full-fat ricotta cheese
4 egg yolks (get free-range organic eggs if it will make you feel better. The odds of salmonella are very low.)
1 c. unsalted butter (i.e. two sticks), softened to room temperature (Yes, using unsalted butter is important)
2 c. sugar
1 lemon rind, grated
1 tsp. vanilla extract
1/2 c. heavy whipping cream
1/2 c. chopped candied fruits (optional, but really adds something)
Raisins or maraschino cherries (optional)
Line a large colander with several layers of clean cheesecloth and place over a large bowl. Make sure there is room in the fridge for the whole contraption.
Beat the ricotta with the egg yolks until just smooth. In another bowl, beat the butter until it is creamy; add the sugar, lemon rind, vanilla. Mix thoroughly. Combine with the ricotta mixture, adding the heavy cream. Stir in the chopped candied fruit, if using.
Pour the mixture into the cheesecloth. Cover with plastic wrap and refrigerate for at least 24 hours. Discard the accumulated liquid periodically. Paska becomes firmer with time.
Unmold and shape into a church-dome shape on the serving platter. Decorate with optional garnishes. Serves 8-12.
A traditional Easter dessert in Ukraine.
(In 2005 I was heavily pregnant, so I didn't have any Paska myself. But I made it, dished it up, and watched people slip into rich-dessert-induced postprandial comas.)
This year, I'm going to forego the Paska. Yes! I am breaking a long and glorious tradition, and I'll pause here to honor the death of the dream. (Pause.) But I do have my reasons.
1) Paska is a very rich dessert. No, I mean it's very rich. If you're going to eat something that rich, it should be chocolate-based.
2) Raw eggs. Pregnant again. Can't eat it. Again.
3) No big gatherings Easter weekend that would deserve the glory of a Paska. Yes, we're hosting a game Saturday night, but much as I would love to inflict a Paska on everyone there, I'd like to actually have these friends survive.
4) Confirming that my hunch to forego the Paska was correct, my friend
tatterdamelion breathed a sigh of relief and thought "Dodged that bullet!" when I told him it would be a Paska-less Easter. In case I'm giving you the wrong idea about it, let me just say that the Paska is delicious. It's very, very rich. It has a very similar flavor and texture to ice cream -- only it's not cold.
The source of our trepidation about the Paska is its richness. When one or two bites make you want to slump over to one side, roll belly-up like a dying fish, and sleep for the next 3 hours, you have to seriously consider whether it's worth it. (See #1 above.)
But, lest the dream die out entirely, here is the recipe. Just in case anyone else out there wants to take up the banner of the Ukrainian Cheese Paska.
And if you do, let me know how it turns out.
Ukrainian Cheese Paska
(gathered from the e-newsletter "World Wide Recipes," April 21, 2000)
2 lb. full-fat ricotta cheese
4 egg yolks (get free-range organic eggs if it will make you feel better. The odds of salmonella are very low.)
1 c. unsalted butter (i.e. two sticks), softened to room temperature (Yes, using unsalted butter is important)
2 c. sugar
1 lemon rind, grated
1 tsp. vanilla extract
1/2 c. heavy whipping cream
1/2 c. chopped candied fruits (optional, but really adds something)
Raisins or maraschino cherries (optional)
Line a large colander with several layers of clean cheesecloth and place over a large bowl. Make sure there is room in the fridge for the whole contraption.
Beat the ricotta with the egg yolks until just smooth. In another bowl, beat the butter until it is creamy; add the sugar, lemon rind, vanilla. Mix thoroughly. Combine with the ricotta mixture, adding the heavy cream. Stir in the chopped candied fruit, if using.
Pour the mixture into the cheesecloth. Cover with plastic wrap and refrigerate for at least 24 hours. Discard the accumulated liquid periodically. Paska becomes firmer with time.
Unmold and shape into a church-dome shape on the serving platter. Decorate with optional garnishes. Serves 8-12.
A traditional Easter dessert in Ukraine.
