Curd Easter - one of the oldest symbols of the Great Russian Holiday.On the sides of the cross and Easter portrayed the letters "XB", which means "Christ is Risen". Easter is a symbol of the Holy Sepulchre.It replaces the Old Testament on the holiday table of the Passover lamb, and recalls that victims of past time.
joy at the Resurrection of Christ is reflected in the dishes served to the Easter table.In the Russian tradition of the Easter feast was prepared for almost the whole of Holy Week - Monday through Thursday.On Monday and Tuesday painted eggs, Wednesday-Thursday baked cakes, made the Passover, and on Saturday consecrated Easter dishes in the church.
cooking tips PASOK
Before you start making cheese PASOK, I want to give some practical advice:
- sure to eat cottage cheese before making Easter - it should not be sour, and of course better if heis home
- cheese Easter must have stood, so they can begin to cook with Maundy Thursday (then keep them under the yoke to light or before serving)
- if you do not pasochnitsy, you can use a small salad bowls, they are lined with pre-cling film.
- film Staley so that the ends hang freely - you will be easier to remove the passover.
- retail sale collapsible plastic pasochnitsy, better to buy them in advance.
- press for convenient use jar of water
- pasochnitsy with cheese put on a plate to go dripping whey
Imperial Easter curd
for Easter supposed to take the cheese of the best quality - fresh, dry and uniform.So buy 500 grams of fat cottage cheese, wipe it several times through a sieve (you can skip through the meat grinder, but this can deteriorate the taste of cheese).Now put on the fire pot with a thick bottom.First melt it in 100 g of butter , then add the cheese , stir.
When the mass has become more liquid, add 200 g turns sour cream and 2 eggs .Cook the curd mass necessary on low heat, stirring constantly so that it does not stick.Once the curd boils, remove the pan, put it in a basin of cold water and stir until the mixture cools.Now add the powdered sugar to 100 g and a little vanilla .Before you put cheese in pasochnitsu, it should be wetted with water izastelit gauze.Now fold the edges of cheesecloth, press down oppression and Easter put in a deep dish (there will drain serum).Leave it for a day in a cool place.Then carefully remove the pasochnitsy, remove the cheesecloth and decorate Easter colorful candied fruit, marmalade and raisins .
curd Chocolate Easter
Curd 500g rubbed through a sieve, until then, until you reach a smooth consistency.Polplitki milk chocolate grate and mix with 50 g of powdered sugar . Butter - 50 g hold on the table until it is tender (about an hour before cooking).
Now pureed cottage cheese and half a cup of sour cream mix well and add chocolate with powdered sugar.Moistened with water pasochnitsu lined with cheesecloth or x / cotton napkin, to put cottage cheese, we press the load and put under pressure for a day.The finished you can decorate Easter jelly beans and milk chocolate figures.
Curd Easter with condensed milk
1 kg of cheese home rubbed through a sieve 2-3.A pack of soft butter and ½ cans condensed milk need to beat with a mixer until white and mix with cottage cheese.Three yolk beat with a glass of powdered sugar until fluffy foam.Mix all the ingredients, heat the mass in a water bath, but do not bring to a boil.
Add lemon zest and orange, 200 grams of dried apricots (or other candied fruit) and vanilla.Now lay in moist gauze form with cottage cheese and put under the yoke of a day as the previous Easter.Top this Easter can be poured condensed milk and sprinkle with coconut, almonds.
Taste of PASOK turns soft, lightweight and extremely air.Curd easter instantly disperses at the holiday table, so be sure to prepare her for her family.The main thing - cook with the mood and soul!
Especially for L ady S pecial.ru - Styusha