EASTER RECIPE SHARE SECTIONS
For the recipes that follow, first instructions are: WASH HANDS WITH SOAP AND WATER. DRY COMPLETELY.
Recipe for Easter Cheese (“Cheese Pascha”) and “Kulich”
Easter Cheese (“Cheese Pascha”) from Kitchen of Nadia Brunke, Bellerose, NY
3 egg yolks (at room temp.) Hand Beater
1 cup sugar
1 cup scalded heavy cream
Combine sugar and egg yolks. Blend with electric beater until light and fluffy. Add scalded cream SLOWLY to the yolks while still beating. Pour into ringmold (tupperware jello mold with hole in the middle) and microwave for about 3 Â½ minutes on HIGH. Check once after 2 minutes with teaspoon. Coating will be light. After 3 Â½ minutes coating on the spoon should be thick. (Temperature on microwave thermometer should reach 160 degrees.) If you do not have a micro, beat over double boiler for about 20-25 minutes until 160 degrees. Pour into a bowl and let it cool. Can now be refrigerated.
ALL INGREDIENTS AT ROOM TEMPERATURE
1 lb. farmer cheese Food Processor
l lb. cream cheese
½ lb. sweet butter
Place farmer cheese in the food processor and pulse until cheese is smooth.
Add the custard and process until cheese mixture is lumpless.
In a large bowl blend cream cheese and butter with Hand Mixer until light and fluffy. Add custard to the cheese/butter and blend. Add flavoring to taste. Flavors can be:
Candied cherries/ground or chopped almonds with vanilla extract
Orange/ walnut with orange zest
Pistachios with vanilla extract
Golden raisins with vanilla extract
For one cheese “pascha” pour into cheese cloth lined mold and weigh it down to let liquid drain. Refrigerate. This recipe usually fills one large wooden mold.