We all, regardless of religion know and love the greatest Orthodox holiday – Easter. Deserve special attention, and various dishes served on this day. So, leave no one indifferent fragrant lush cakes, delicious cheese Easter, colored eggs. In short, holiday table pleases not only our stomach but also the eyes. If the cakes in this day are baked in almost every home here is Easter, with the use of pasochnitsy, cook not all Housewives. But in vain! This dish turns out very tasty, fragrant and beautiful! We offer you today to learn about how to prepare Easter.
What is cheesecake Easter?
This dish is usually prepared in the form of a truncated pyramid pasochnitsy. This appearance symbolizes the Holy sepulchre. But why the basis is it cheese? The use of this product is due to our pagan roots. After all, in ancient times, cheese was a symbol of fertility and often used in various rituals, associated with the welcoming of spring and the earth. In fact, cheese was of more than ordinary food, because it includes all the available milk is valuable and nourishing substances to human. A dish prepared only once a year, not sparing this process neither the time nor the best products. It's Easter cheese lost its pagan significance. Our contemporaries call her "blessed food". Today, cheese is considered as the embodiment of the dreams and a happy life in heaven, and the white color of this product is a symbol of death and subsequent resurrection in a new life.
When it is necessary to prepare the Passover?
According to religious canons, the preparation of the main Christian celebration should begin three days before him, on Maundy Thursday. It is considered that the need to get up before dawn, to pray, to cleanse the soul and thoughts. Then you can go to cooking pasoh and cakes and painting eggs.
A classic recipe for Easter
In order to prepare this dish we need the following ingredients: one kilo of cheese, a pound of butter, same of sugar, 5 eggs (will use only the yolks), a packet of vanillin, 300 grams of raisins and candied fruit.
To prepare the Passover for this recipe is not difficult. First of all, the cheese with the butter and sugar passed through a hand meat grinder. Separate the yolks from the whites. According to the classic recipe you need to use raw yolks. Of course, many people today are afraid of Contracting salmonellosis, but if you boil the eggs, then in the end, the dish will taste completely different. Therefore, it is best to carefully handle the eggs, rinsing them with soap and water. So, the prepared yolks to the curd mass. There also pour the raisins and candied fruit. All mix thoroughly, put in a double layer of cheesecloth, and then in the form for the preparation of the Passover-a form. If you have no special forms for Easter — pasochnitsy, you can use an ordinary colander. On top put oppression. Refrigerate at least overnight, but it is better on the day.
Ready Easter the structure is pretty solid, but very tender and tasty. Be sure to try to cook this dish!
Detailed recipe Easter
Easter is a delicious funeral feast. Cook it on the Thursday or Friday on the last week of Lent is Holy week. These days to the Light of Christ's Resurrection, but not more than 72 hours, Easter should stand, "Mature", to give the excess fluid. Keep the Passover in the refrigerator at a temperature of from -2 to 4 0C.
Do Easter in a special sofa form pasochnitsa, in the form of a truncated pyramid, symbolizing the Calvary. Sell these forms usually in the Church shops, which are in most churches. Shapes produced traditionally wooden, and even modern plastic, wood preferable.
The basis of all methods of cooking Easter are ancient recipes that have changed very little, now the weight of the product measured in grams and not in pounds. Instead powdered sugar, use powdered sugar. And instead of rubbing and pounding with a rolling pin in the course are various tools such as mixer, blender multifunctional food processor, and some operations with them are doing simultaneously.
Royal Easter according to an ancient recipe (raw Easter)
Products:
• 800 – 900 g fatty curd, preferably homemade
• 200 grams of fat sour cream of 20%, but better than 25 – 30%, or cream fat from 30%
• 300 g butter
• 200 g of powdered sugar
• 100 g sugar
• 3 egg yolks
• 1 tsp of vanilla sugar
• 100 g of candied fruits.
Note: the cheese and sour cream is better to take home or village. If you apply these products from a store, you have to choose the brand with the lowest shelf life of the cheese up to 3 days, and sour cream – up to 7. In this case, mix the sour cream and cottage cheese with the rest of the products will be much easier and the taste is as close to a real vintage product.
Preparation:
1. Cheese wrapped in a linen cloth and put under pressure. An hour later two times to wipe a special device or through a sieve to obtain a uniform plastic mass without grains.
2. A little whip cream or whip cream, add to the cream cheese. Pour the vanilla sugar. Mix well.
3. Beat the yolks until a light foam and mix with sugar. For simplicity, this can be done on the removed from the heat a water bath at a temperature of 80 – 90 0C. Mix with curd mass.
4. RUB the butter, add the sifted icing sugar and grind to a white color.
5. Chop the candied fruit into small squares.
6. Very carefully add the cheese mixture, butter, and dried fruit.
7. Collect pasochnitsu and impose its damp and carefully wrung-out muslin. Take muslin instead of cheesecloth, folded in 4 times. Put the form into a bowl in which to collect serum during maturation for Easter.
8. To put it into pasochnitsu cottage cheese. Mass tightly close the edges of tissue to Easter not zavetrilos.
9. On top of the fabric to put oppression, for example, a small flat saucer, on which stands a glass of water.
10. Put the form along with the yoke in the fridge.
11. Sunday make out the shape and finished Easter shift on a flat plate. Decorate with nuts, candied fruits or cream. In the old days the cream was made of pounded butter, mixed with Easter, in equal proportions, and tinted punch or chocolate, and instead of the pipette or syringe used a baggie with a straw. The easiest option – fast the cream from the mixture of crushed oil and condensed milk, which is colored with chocolate and flavoured with brandy.
