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Paschal Foods

Introduction

The traditional Easter Foods among the Orthodox Christians are those foods from which a person has abstained during the entire period of Great Lent. They represent the Paschal Lamb, who is Christ. These foods are usually very rich and are made with great care.

Contents

  • Special mold for cheese paska
  • Design mixture for cheese paska
  • Paska (Cheese dessert) Recipes.
  • Koulitch
  • Babka
  • Bread
  • Kolbasa
  • Suckling Pig
  • Sirok, Hrudka (a type of cheese made from milk & eggs)
  • Beet Horseradish

    SPECIAL MOLD FOR CHEESE PASKA

    The traditional Russian cheese Paska is made in the form of a pyramid. This is achieved by using a mold made of 4 boards that are held together with twine. Sometimes designs are carved in the inner surface of these boards such as the Cross, the first letters of "Christ is Risen" - XB, etc. Inside of the form, a sturdy piece of cloth is placed to hold the cheese paska, yet permit it to drain. The form is securely tied.

    Since many American women do not have, the traditional mold, an unglazed flowerpot makes a good substitute. However, someone handy with wood can easily make a 4-sided pyramid-shaped mold. Approximate measurements: height - 6 inches or more; base - inches; opening at top - 1 inch or more. Simple ingenuity, initiative, and determination will do the job.

    Line the mold with a double thickness of cheese-cloth (linen or cotton cloth may be used).

    Spoon the paska mixture into mold. At this point, a good suggestion is to have someone hold the mold for you and also help keep the cheesecloth in place. Cover the mixture with remaining ends of the cheesecloth. Cover with a flat dish. Put a light weight on the dish (example: a can of unopened fruit).

    Place the filled mold on a rack to let the excess moisture drip freely into a pan underneath. Refrigerate for several hours, or better still, overnight. Un-mold the cheese paska on serving tray and decorate.

    Place design on sides and down along corners of the pyramid shape.

    DESIGN MIXTURE FOR THE CHEESE PASKA

    About 3/4 cups confectioners' sugar ; drop of yellow food color; 1 Tbsp. water or enough to make a thick paste. Then add about l heaping Tbsp. flour.

    This mixture should be like a dough, so that you can roll out between palms of hands, round strips. With these rounded strips, design "X. B." (the first letters of the two Russian words meaning "Christ is Risen") on one side of the cheese Paska, and a triple-barred cross on another side. Make tiny balls to set in on the corners that form the pyramid shape.

    It is traditional to place a flower on top. An artificial flower will do. Or, if a live flower, wrap the stem in plastic wrap and insert into the Paska.

    When serving, slice horizontally. Remove design from each serving. Can be served with Koulitch. Or, the dessert can be served by garnishing with a few sliced strawberries (frozen strawberries can be used). Above all, remember to serve only small portions.

    Cheese Paska will keep a long time in the refrigerator if properly covered to prevent drying out.

    PASKA

  • 5 lbs. dry cottage cheese (must be absolutely fresh) or cream cheese
  • 1 lb. sweet butter (fresh)
  • 1 tsp. salt
  • 1 cup pecans, cut lengthwise
  • 1 cup dried candied fruits (cherries, pineapple, citron)
  • 2 vanilla beans (better than extract) or 2 tsp. vanilla
  • 1 cup light yellow currants
  • 1 cup pistachio nuts, cut lengthwise
  • 10 raw yolks of eggs
  • 2 cups sugar, or more, depending on taste

    Rub the cheese and butter through a sieve. Add to this mixture, the yolks of eggs, salt, sugar and the rest of the ingredients. Mix thoroughly and put in a form with a hole in it. (See page 3 for mold directions). The Russians have a special wooden mold, but an earthen pot for flowers may be used. Put something heavy on top, let the extra juice drip through the hole. Keep in a- cool place. Un-mold.

    CHEESE PASKA

  • 2 lbs. dry cottage cheese
  • 6 hard-boiled egg yolks
  • ½ pt. sweet heavy cream, whipped
  • 2 or more cups sugar
  • ½ tsp. salt
  • ½ lb. sweet butter
  • ½ tsp. vanilla
  • ½ cup chopped almonds

    Take the cottage cheese, salt, and yolks of hard-boiled eggs and put through sieve. Take butter, sugar and cream (whip the cream) and mix together. Add vanilla and almonds.

    Put in a bag and tie. Set on drain board and place a stone or other-heavy object on it. Let set over-night.

    PASKA. (Creamy and Sweet)

  • 3 lbs. pot cheese
  • ½ lb. farmer cheese
  • 1 lb. white raisins
  • 1 pt. heavy sweet cream
  • ¼ lb. sweet butter
  • 5 or 6 eggs
  • ¾ cup sugar
  • 1 tsp. vanilla

    Put farmer cheese and pot cheese into a food strainer. Add some of the sugar to make straining easier. Separate the egg yolks from the whites into two separate bowls. Add sugar, sweet cream, melted butter, raisins, vanilla and egg yolks to cheese in a 4-qt. container (pot). Mix well. Now, beat the egg whites until light and fluffy. Add to the cheese mixture and mix well. Put pot over low flame and heat. As it is cooking, mix with wooden spoon until loose, not hot. Remove from flame and cool (1 to 2 hours). After it is cooled, put it into cheesecloth and tie it. Put it between 2 boards with weights on it to make the cheese juice ooze out. (Can put the cheese into a mold and squeeze out the juice). Leave in refrigerator 6 to 7 hours or overnight while juice is draining. Use 15 to 20 lbs. of weights.

    Remove from mold. Remove cheesecloth and put cheese onto a serving dish. Decorate if you wish. Keep refrigerated when not serving.

    PASKA (A dryer cheese & nutty)

  • 5 lbs. pot cheese
  • 18 egg yolks
  • 3 tsp. vanilla
  • 1-½ cups sugar
  • 1 cup heavy sweet cream
  • 1-½ lb. sweet butter
  • ½ lb.-candied fruits
  • ½ to 1 cup chopped almond nuts

    Drain pot cheese in a colander lined with cheesecloth for 8 hours. Force cheese through a food mill or strainer. Beat egg yolks until light and fluffy. To it add vanilla and sugar. Mix well until blended. Add heavy cream to the mixture and blend. Melt butter over low heat and cool to lukewarm. Add this gradually to egg yolk mixture and blend well. Add the candied fruits and nuts and cheese to the mixture. Mix all the ingredients well with a wooden spoon. Line the mold with doubled cheesecloth. Dampen the cheesecloth before pouring the cheese mixture into it. Stand mold in a pan and refrigerate or place between 2 boards with weights on it (15 to 20 lbs. of weights). Let stand 6 to 7 hours or overnight. Remove cloths and put on a serving tray. Decorate if you wish. (See page 3 for mold directions).

    PASKA

  • 2 lbs. cottage cheese
  • 1 pt. heavy sweet cream
  • 10 hard boiled egg yokes
  • 1 stick vanilla or 1 Tbsp. vanilla
  • 1 lb. sweet butter
  • 2 cups sugar
  • Almonds as desired

    Strain cottage cheese, egg yolks and mix in sweet butter. Beat sweet cream so that it will not fall off spoon. Grate vanilla stick (or add vanilla) into mixture. Soak almonds in hot water and cut in small pieces. Add to mixture.

    Wet linen and place in form. ( See mold Directions)

    PASKA

  • 1 lb. farmers cheese (dry)
  • 2 hard-boiled egg yolks
  • ¼ lb. butter (sweet)
  • ½ cup sour cream
  • Pinch of salt
  • 1 tsp. vanilla 1 cup sugar (granulated)

    Hang up farmer's cheese in cloth bag to allow the moisture to drip out for about 1 day or so. Force cheese through sieve. Force egg yolks through sieve and mix with butter and sugar in mixer on slow speed until creamed. To it add cheese gradually, sour cream, salt & vanilla. Mix until very creamy. This recipe can be doubled or tripled.

    Variation: After all has been mixed 2 or 3 Tbsp. of strawberry preserves can be added to cheese mixture. If this is done, vanilla should be eliminated.

    See mold directions. Paska can be decorated with large seedless raisins.

    CHEESE PASKA COOKED

  • 3 lbs. very dry cottage cheese (definitely do not use creamed cottage cheese. However, already packaged Farmer's Cheese, the kind sold in a Jewish. delicatessen is excellent.)
  • 5 eggs, separate yolks & whites
  • 1 cup butter (2 sticks)
  • 1 cup slivered, blanched almonds
  • ½ cup citron or dried fruits, chopped into small pieces
  • 2 cups sugar
  • 1 tsp. vanilla
  • ½ pt. sour cream
  • ¼ tsp. salt
  • ½ cup seedless raisins (white)

    Crumble cheese into fine pieces. (Force through a sieve twice if using curd type of dry cottage cheese.)

    Cream butter. Blend in sugar. Add beaten egg yolks. Then add vanilla and sour cream.

    Combine with cheese in large enough sauce pan. Add salt.

    Beat egg whites until stiff. Fold into cheese mixture. Fold in almonds, candied or dried fruits and raisins. Cook on a low heat, stirring constantly. When first bubbles appear, remove from heat. Let mixture cool in same pan. Line colander with cheesecloth. Pour in mixture and let excess moisture drip. Remove mixture already in cheesecloth and place in mold.

    See mold directions.

    PASKA (Cheese)

  • 3/4 lb. sweet butter
  • 4 egg yolks
  • 1 cup sugar
  • 5 lbs. dry pot cheese
  • 1 tsp. salt
  • 1 pt. sweet cream
  • 2 tsp. vanilla
  • ½ lb. almonds
  • Small amount of orange rind if desired

    Cream butter well. Add egg yolks and sugar; mix well.

    Rub pot cheese and salt through sieve and add the sweet cream, vanilla, almonds and orange rind. Mix this with first mixture; mix well. Put on top of stove and let it get very hot, but not boiling. Mix with spoon continually, especially at bottom so it does not burn. Take off the stove and continue stirring occasionally until cool.

    Line colander with cheesecloth. Pour in mixture and let excess moisture drip. Remove mixture already in cheesecloth and place in mold.

    See mold directions.

    CHEESE PASKA

  • 5 lb. dry cottage cheese
  • 3 cups gran. sugar
  • 2 Tbsp. vanilla
  • ½ lb. ground nuts
  • 1 lb. sweet butter
  • ½ pt. sweet cream
  • 1 lb. candied fruits
  • 4 egg yolks.

    Put cottage cheese through sieve. Combine sugar, egg yolks, and sweet cream in saucepan and heat to just below boiling point. Add melted butter. Add this sugar mixture to the cottage cheese and mix well, then add vanilla, fruits and nuts. Pour into cheesecloth (see page 3 for mold directions) and let drip one or two days.

    Store in refrigerator to keep fresh.CHEESE PASKA UNCOOKED

  • 2 8-oz. pkgs. cream cheese (plus 1 3-oz. pkg. to have on hand in case of need to thicken mixture)
  • ½ cup butter (1 stick)
  • 1 cup confectioners' sugar
  • ¼ tsp. almond flavoring
  • ½ cup sour cream
  • 1 egg yolk
  • 1 tsp. vanilla (optional)

    Let cream cheese, butter, and egg yolk stand at room temperature at least 2 hours.

    In mixing bowl, blend cream cheese, butter and egg yolk. Low speed on the electric mixer is very good for this blending; otherwise, beat with wooden spoon.

    Then blend in sour cream. Add confectioners' sugar and blend. Add vanilla flavoring - or, both vanilla and almond flavoring. Fold in your own personal choice of a combination of seasonings (condiments). However, ALL of the following ingredients can be added to the cream cheese mixture:

  • ½ cup white (seedless) raisins (if dry raisins are used, soak in hot water until soft)
  • ½ cup chopped citron (or, dried fruits. Soak in hot water until soft. Cut into small pieces. Just apricots are very good)
  • ½ cup toasted slivered almonds

    After folding in the seasonings, add ¼ tsp. salt. The mixture should be firm, but if it seems too soft, add more cream cheese and confectioners' sugar. Spoon mixture into a special mold.

    See mold directions.

    PASKA (Cheese)

  • 10 egg yolks
  • 2 tsp. vanilla
  • 1 lb. sugar
  • 1-½ cups milk
  • almonds (ground), white raisins and citron, as desired
  • 7 lbs. cheese
  • 1 lb. butter

    Cream eggs and sugar until lemon color. Add milk. Mix well and put on stove. Heat until very hot but not boiling; stirring all the while. When very hot, remove from stove and add butter in small lumps; stir well until butter melts. Cool; add vanilla, cheese and the rest.

    Line colander with cheesecloth. Pour in mixture and let excess moisture drip. Remove mixture already in cheesecloth and place in mold.

    See mold directions.

    CHEESE PASKA

  • 3 lbs. farmer cheese
  • 1 qt. heavy sweet cream
  • ½ lb. sweet butter
  • 12 eggs separated (use yolk only)
  • 3 cups fine sugar
  • 2 Tbsp. or more vanilla
  • 1 lb. orange peel only (cut very small)

    The cheese must be worked through a sieve. Beat egg yolks with sugar until lemon color. Add butter with the cream and work in by hand. Add rest of ingredients.

    Place contents in large linen or cotton cloth and let drain for a day. Place in mold with a heavy weight on it and let drain for another day. Place in refrigerator to set and mold.

    See mold directions.

    PASKA (Cheese)

  • 4 8-oz. pkgs. cream cheese
  • 1 cup (2 sticks) butter
  • 3 egg yolks
  • 2 tsp. vanilla
  • 2 cups confectioner's sugar
  • ¾ cup chopped citron
  • ¾ cup toasted slivered
  • almonds and raisins
  • Strawberries

    Let the cream cheese, butter and egg yolks stand at room temperature at least 2 hours before making the paska.

    Place the cream cheese in a mixing bowl and beat with a wooden spoon. If an electric mixer is used, blend on low speed.

    Add the butter and continue beating or blending on low speed. When well blended, add the sugar, then the egg yolks, one at a time.

    Add the vanilla. Fold in the citron and almonds and raisins.

    Wash well and dry the inside of a 2-qt. clay or plastic flowerpot. There should be holes in the bottom of the pot for drainage.

    Line the pot with a double thickness of cheesecloth wrung out in cold water. Spoon the cheese mixture into the pot, filling it to the brim. Cover with clear plastic wrap and refrigerate several hours, or over night.

    To unmold, trim around and discard the top of the cheesecloth. Invert a dessert plate over the flowerpot and invert quickly. Gently lift off the pot, tugging at a bit of the cheesecloth lining, if necessary. When the pot is clear, gently remove the cheesecloth.

    Garnish the base and top of the paska with whole strawberries and strawberry halves. Serve with additional crushed, sweetened strawberries.

    Yield: 16 to 18 servings.

    KOULITCH

  • ¾ cup milk
  • ½ cup sugar
  • 1 Tbsp. Sugar
  • 2 eggs, beaten
  • ½ tsp. Salt
  • ¼ cup water
  • 4 cups sifted flour
  • 1 tsp. grated lemon peel
  • ½ cup seedless raisins
  • 2 Tbsp. chopped citron
  • 2 Tbsp. grated orange peel
  • 1 pkg. or cake yeast, active dry or compressed
  • 2 Tbsp. fine bread crumbs
  • ½ cup soft butter

    Scald milk, and stir in 1 Tbsp. sugar and ½ tsp. salt. Pour into a large mixing bowl, and stir in 1 cup flour. Add yeast dissolved in water (use warm, not hot, water for active dry yeast, lukewarm water for compressed yeast). Cover, and let rise in a warm place, free from draft for about 45 minutes. Meanwhile, cream the butter and ½ cup sugar, and blend in beaten eggs (setting aside 1 Tbsp. beaten egg to glaze bread later). Stir in remaining 3 cups flour, raisins, citron, orange peel, and lemon peel, and combine with yeast mixture. Turn out onto a floured board, and knead until dough is smooth and elastic. Divide dough into 4 equal parts, and round into balls. Place each ball of dough in a separate well-greased 1-lb. can, such as an empty baked bean, corned beef hash, or coffee can. (Dough should fill each can about ½ full). Cover, and let rise in a warm place, free from draft, until doubled in bulk. Brush top of each with reserved beaten egg, and sprinkle lightly with breadcrumbs. Arrange cans on cookie sheet. Bake in a moderately hot oven (400°F.) for 15 minutes. Reduce heat to moderate (350°F.) and bake 35 to 40 minutes longer. Remove bread from cans and cool on wire racks. Decorate while still warm with confectioner's sugar icing, and sprinkle with chopped nuts.

    Recipe makes 4 loaves.

    KOULITCH

  • 6 to 6-½ cups flour
  • 1 cup light cream
  • 1 cake yeast (or l pkg.)
  • ¾ cup sugar
  • ½ tsp. salt
  • 5 large eggs, separated (at room temperature)
  • ½ cup soft butter
  • 1 Tbsp. vanilla extract or grated lemon rind or 2 Tbsp. brandy or cognac

    Place 1 cup flour in large bowl; scald the cream and blend into flour; cool just to lukewarm, stir in yeast. Beat ½ cup of sugar and salt into egg yolks. Stir into yeast mixture. Beat egg white until stiff, gradually adding the remaining ¼ cup sugar. Fold stiffly beaten whites into yeast-egg yolk mixture. Place bowl over a pan of hot, but not boiling, water and let mixture rise until light and full of bubbles. Beat the soft butter with the flavoring and add. Add remaining flour gradually, using just enough to make the dough firm enough to be kneaded. Knead the dough and place in a buttered bowl. Place bowl in warm, draft-free corner and let rise until doubled (about 1-½ hours). Punch the dough down, place in a well-buttered 3-pound coffee or shortening tin. (This makes the traditional shape. If desired, you may use 2 8" x 4" loaf pans instead.) Cover and let rise again until doubled. Bake in a preheated 350° F. oven for 1 hour or until done.

    KOULITCH

  • 5 cups flour
  • 2/3 cup milk
  • 1 pkg. yeast
  • 2/3 cup sugar
  • ½ tsp. Salt
  • 1 tsp. vanilla
  • 1 Tbsp. Orange Rind
  • 2 Tbsp. Apricot brandy (cognac or rum)
  • 6 eggs (at room temp.)
  • 2/3 cup butter

    Warm milk and add yeast to it. Let it cool. Put 1 cup of flour in a large bowl. Add milk and yeast mixture and blend. Separate the yolks from the whites of the eggs. Blend ½ cup of sugar and salt into egg yolks. Put into yeast mixture. Beat egg whites with remaining sugar until stiff. Fold the stiffly beaten egg whites into yeast egg yolk mixture. Place bowl over pan of hot water and let mixture rise until light, and full of bubbles. Beat it down and add softened butter mixed with flavoring. Add remaining flour gradually using just enough to make the dough firm enough to be kneaded. Knead the dough and place in a buttered bowl. Place bowl in a warm draft free place and let rise until doubled in size. Now take the dough, punch it down and place in a well buttered 3 lb. coffee or shortening can. Or, you may use 2 8" x4" loaf pans. Cover and let rise again until doubled. Bake in a pre-heated oven 350°, for 1 hour or until done.

    KOULITCH

  • 2 lbs. flour
  • 1 tsp. salt
  • 1 Tbsp. vanilla
  • 1 cup sugar
  • 4 pkg. yeast
  • 1 pt. sweet cream
  • 15 - 20 egg yolks
  • ½ lb. sweet butter - melted
  • Lemon rind (optional)
  • Almonds (optional)

    Take half the flour and mix with yeast dissolved in lukewarm sweet cream. Cover and let rise. In meantime beat sugar and egg yolks together until lemon colored. When the yeast mixture has risen add the butter and the egg yolk-sugar mixture gradually with the rest of the flour. Add salt, rind, vanilla, almonds and mix well. Turn dough out onto floured board and knead well till blisters begin to form on dough. If dough is too sticky, add more flour. Place dough in bread pans 1/4 full and let rise to 3/4 full. Bake 1 to 1-1/2 hours in not too hot oven 300° - 325°. (The length of time for baking depends on size of pans). Take out of forms and place on pillow. Change its position every once in a while while cooling. These can be iced as in recipe on page 18.

    KOULITCH

  • 1 recipe Basic Sweet Dough
  • ¼ cup chopped
  • 1 tsp. grated lemon rind
  • ¼ cup raisins
  • almonds

    Make Basic Sweet Dough. Stir in raisins, almonds and lemon rind before mixing in the last cup of flour. Then finish mixing dough and knead. Shape into ball. Place in lightly greased bowl. Cover and let rise until doubled (about 2 hours). Punch down. Divide into halves. Shape into balls. Press each ball into greased 1-pt. can (such as fruit or juice cans), or 1-lb. coffee or shortening cans. Cover and let rise until doubled (about 1-1/4 hours). Bake in moderate oven 350°F for 30 to 35 minutes. Turn out of cans at once. When cool frost tops with confectioners' sugar frosting and decorate with almonds and sliced candied cherries, or sprinkle with small colored candies.

    Makes two loaves.

    KOULITCH

  • 2 yeast cakes
  • 2 cups milk
  • 1 cup sugar
  • ½ tsp. Saffron
  • 5 egg yolks
  • Fine bread crumbs
  • ½ cup melted butter
  • 1 cup white raisins (may omit)
  • 1 Tbsp. vanilla
  • 7 cups all purpose flour
  • 1 tsp. salt

    Scald the milk with ½ tsp. saffron. Strain, cool, dissolve the yeast in the milk. Add 3 cups flour. Mix and let rise double in bulk. Add. the eggs, sugar, butter, raisins, vanilla and flour to make a light dough. Allow to rise in warm place until double in bulk. Turn out onto floured board, knead well for 10 minutes to make a medium dough. Butter the pot around sides and bottom. Sprinkle with fine breadcrumbs. Put into large (about 4 Qt.) enamel soup pot and let rise again until double in bulk. Bake at 350°F. for 10 minutes. Reduce oven to 300°F. and bake for 50 minutes more.

    KOULITCH

  • 1 pkg. active dry yeast
  • ¼ cup warm, not hot, water
  • ¾ cup soft butter
  • 4 cups sifted flour (about)
  • 1/4 cup toasted almonds, chopped
  • 1 cup scalded milk, cooled to lukewarm
  • ¾ cup candied fruit (citron, orange peel, cherries)
  • 2/3 cup sugar,
  • ½ tsp. salt
  • 3 egg yolks
  • 2 Tbsp. cognac
  • ½ cup raisins
  • 1st rising time: 1- ½ hrs.
  • 2nd rising time: 2 hrs.
  • Oven temperature: 350°F.
  • Baking time: 30 to 35 minutes (about)
  • Yield: 1 large and 2 small.

    Soften the yeast in the warm, not hot, water. In a large bowl mix the scalded, cooled milk, sugar, salt, egg yolks and soft butter. Beat in half the flour. Add the raisins, citron, orange peel, cherries, almonds, cognac and yeast. Beat in remaining flour. Turn out on a floured board; knead until dough is smooth and elastic. Place in an oiled bowl, lightly oil the top of dough. Cover, let rise until double in bulk. Shape 2/3 of the dough into a ball. Place into a greased and floured shortening can (3 lb. size). The can should be half-filled. Divide remaining dough into two balls. Place each ball into a greased and floured can (No. 2 size). Let rise until dough reaches the top of the can. Bake in a moderate oven until brown. Remove from can to rack. If desired, frost top of bread with confectioners' sugar mixed with a little warm milk, and allow to dribble down the sides.

    BABKA

  • 2 pkgs. Yeast
  • 1/2 cup lukewarm water
  • 2 eggs
  • ¼ lb. Butter
  • 1-½ cups milk
  • ½ box or 1 lb. white raisins
  • ½ cup sugar
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 2 to 4 cups flour
  • Grated rind from 1 large orange

    Dissolve yeast in ½ cup lukewarm water. Heat milk with butter in it until butter is melted. Cool. Put 2 eggs in a large bowl and beat well. Add the sugar, salt, vanilla to the eggs and blend together. Add the yeast and milk with melted butter to the eggs. Mix, 1 and ½ cups of unsifted and unbleached flour. Mix until well blended. Add the grated orange rind and raisins and blend again. Put about 1 cup flour on the table and make a hole to turn the mixture into. Knead the dough until nice and smooth, and doesn't stick to fingers. Put into a deep bowl where it can double in bulk. Cover and put in a warm draftless place for 2 hours. At this time, it should have doubled in bulk. Roll out on floured board and knead again until you can feel it swelling in your fingers as you work it. Put it back in the bowl, cover and let stand again in warm spot for 2 hours. Roll out again; this time put into 3 greased molds. This is enough dough for 3 big 9" x 4" loaves - in pans, round, oval or with a hole in center. Let rise until double in bulk. Bake in 375°F. oven for 45 minutes. Careful not to bang it or it will fall. Turn out on a soft place, pillow preferably, covered with a dish towel. This prevents any flat shape showing on Babka.

    For an extra special touch, beat 1 egg in a cup. During the last 15 minutes of baking, brush the beaten egg over the top of the Babka and you can sprinkle little round colored sprinkles on it. Do this quickly and put back-into oven to finish baking.

    RUSSIAN SWEET BREAD (BABKA)

  • 5 cups flour (all purpose)
  • ½ cup light or dark raisins (rinsed in hot water)
  • ¼ lb. melted butter
  • 1 cup warm water
  • 3 eggs
  • 1 tsp. salt
  • 3 pkgs. dry yeast
  • 1 cup sugar

    The night before baking:

    Melt butter and let stand to cool.

    Beat the eggs with sugar and 1 tsp. salt in medium size mixing bowl.

    Dissolve yeast in cup warm water and add to beaten egg, sugar and salt mixture. Mix. Transfer this mixture to a large mixing bowl.

    Add flour all at one time and raisins. When dough is too thick to handle with spoon, mix with hands. If dough is too sticky, add a little more flour with hands. Dough should be medium thick. Knead with hands for a few minutes until well mixed and dough does not stick to hands and cleans bowl.

    Let stand in same bowl overnight at room temperature. Cover bowl with dish towel. Wrap towels around and under bowl to keep warm.

    Next morning:

    Knead dough again for a few minutes until well mixed. Divide dough in two parts and place in greased Pyrex loaf pans (oblong or round). Cover and wrap well with towels again until dough doubles in size.

    Bake (1 loaf at a time) in 325°F. oven about 45 minutes, or until golden brown.

    Remove from pan immediately and place on cake rack to cool.

    Yield: 2 loaves.

    BABKA

  • 2 cups milk
  • 4 eggs, well beaten
  • 3/4 cup sugar
  • 1-½ tsp. salt
  • ½ lb. butter
  • 3 pkgs. dry yeast in 1/2 cup warm water
  • 1 tsp. vanilla
  • 1 cup raisins (optional)
  • 2 lb. flour plus 1 to 2 cups more as needed

    Scald milk and place in large bowl. Add butter to hot milk and let it melt. Add salt, sugar, vanilla and beaten eggs. By now milk should be lukewarm. Add yeast dissolved in warm water and about ½ the flour. Mix thoroughly, add raisins and more flour. The dough should be pretty thick. Add 1 to 2 cups more flour, if necessary. Mix well, cover with towel, let it stand in bowl until dough rises and doubles in bulk. Repeat this several times. This reduces kneading time. Knead on floured board for a few seconds to form a ball and place in greased pan, half filled. Let it rise, then bake in 350°F. oven for about 45 minutes.

    Makes about 3 large Babkas.

    EASTER BABKA

  • ¾ cup milk
  • 2 cups flour
  • 1 cake yeast
  • 1 Tbsp. warm water
  • 1/3 cup sugar
  • ½ tsp. Salt
  • 2 egg yolks (fresh)
  • ½ tsp. cardamom (ground)
  • ½ cup white raisins, chopped citron, orange, and pineapple (dry)
  • 2 Tbsp. soft sweet butter
  • Fine bread crumbs

    Scald milk. Stir ½ cup flour into hot milk. When smooth and cool, add yeast softened in warm water with 1 tsp. sugar. Set aside to rise. Add salt to egg yolks, and beat until thick. Add to mixture the butter, sugar, beaten egg yolks, and cardamom. Beat with spoon thoroughly. Slowly add the remaining 1-½ cups flour and knead for ten minutes with hands until dough no longer sticks to the fingers. Add fruit. Let rise until double in bulk. Punch down and set in buttered pan, sprinkled with fine breadcrumbs. Let it rise again for about 1 hour. Bake for 30 minutes in 350°F. oven.

    You may double this recipe for larger Babka.

    BABKA

    Dough

  • 1 cup warm water
  • 4 Tbsp. sugar
  • 1 pkg. or cake yeast
  • 4 cups unsifted flour
  • ½ cup milk
  • ½ cup (1 stick) butter
  • 2 Tbsp. chopped candied orange peel
  • 2 Tbsp. chopped candied lemon peel
  • ¼ cup seedless raisins
  • 4 eggs
  • 2 tsp. Salt
  • 1 Tbsp. chopped citron peel

    Rum Syrup

  • ½ cup sugar
  • 1 tsp. rum flavoring
  • 1/3 cup water

    Measure warm water into large warm bowl. Dissolve 1 tablespoon sugar in warm water. Sprinkle or crumble in yeast; stir until dissolved. Stir in 1 cup flour. Cover; let rise in warm (80-85 degrees) draft-free place until light and bubbly (about 30 minutes).

    Scald milk; stir in butter, remaining sugar and salt. Cool to lukewarm. Stir milk mixture into yeast mixture; mix well. Add 1 egg at a time, beating well after each addition. Stir in remaining flour and candied fruit; mix thoroughly. Pour into 2 well-greased Turkshead molds, or 2 well-greased 2-quart pans. Cover; let rise in warm draft-free place until doubled in bulk (about 1 hour).

    Bake in hot oven (400°F.) about 30 minutes, or until done.

    Blend ½ cup sugar, water and rum flavoring in saucepan. Cook until mixture comes to a boil. Remove babkas from oven. Prick surface with fork and immediately pour rum syrup over cakes while still in pans. When syrup is absorbed, remove babkas from pans. Frost with confectioners' sugar icing, if desired.

    BABKA

  • ¾ cup warm milk
  • 2 pkgs of yeast
  • ½ cup warm water
  • ¼ lb. of butter
  • 1 cup sugar (approximately)
  • 2 eggs
  • 1 tsp. vanilla or rum extract
  • Rind from 1 orange, grated
  • 2-½ - 3 cups of flour
  • ½ cup raisins
  • ¼ tsp. salt

    Mix yeast with the warm water. Melt butter in warm milk. Add sugar, salt, eggs, vanilla, orange rind and raisins mixed together, to the yeast mixture. Blend well together. Add the flour to the mixture gradually until thick enough to knead it easily. Keep kneading until smooth and patty (when you hit it, it should sound like a slap).

    Put the dough into a large bowl. Cover and put in a draft-free, warm place and let it rise until double in bulk. Now punch it and knead it as before, and let it rise-again. This time punch it down and knead again and now put in forms, 2 or 3 forms depending on the size you want. Let it rise again until double in bulk. Make sure the forms are well greased. Put in a pre-heated oven of 375°F. Put the babka into the stove very carefully so as not to bump it or it will fall. Make sure you don't open the oven the first 15 minutes of baking. Let it bake for 35-50 minutes or until done. Let cool a little while before removing it from the pan.

    BASIC SWEET DOUGH

  • 1 pkg. active dry yeast, or
  • 1 cake compressed yeast
  • 2 Tbsp. melted shortening
  • ¼ cup warm (not hot) water
  • 2-¾ to 3 cups sifted enriched flour
  • ½ cup milk
  • ¼ cup sugar
  • 1 egg
  • 1 tsp. Salt

    Sprinkle dry yeast into warm (not hot) water. (Crumble compressed yeast into lukewarm water.) Stir until dissolved. Scald milk. Pour into large mixing bowl or into large bowl of electric mixer. Add sugar, salt and shortening. Cool until just warm. Stir in 1 cup flour. Mix in dissolved yeast. Add egg, beat hard. (Egg may be beaten separately and then added to batter.) Stir in 1-½ cups flour. Sprinkle 2 Tbsp. of remaining ¼ cup flour on bread board or pastry cloth. Turn dough out on flour and knead, adding more flour as needed to make a soft dough. Knead until the dough is smooth and satiny (about 5 minutes). Shape into smooth ball. Wash mixing bowl; grease lightly. Press top of dough ball into bowl, then turn dough over. Cover; let rise until doubled (about 2 hours). Punch down. Cover; let rest 5 to 10 minutes. This dough is the foundation for Feast Bread of Greece and Russian Kulitch.

    EASTER BREAD

    Basic Dough

  • 8 cups flour
  • 2 Tbsp. salt
  • 1 cup warm water
  • 1 Tbsp. Sugar
  • ¼ lb. butter
  • ½ cup sugar
  • 2 cups milk, boiling point
  • 1 cake yeast
  • 3 eggs

    Cheese Dough

  • 1 cake yeast, 1 ounce
  • 1 lb. dry cottage cheese
  • 1 cup yellow raisins
  • 4 egg yolks
  • 1 cup sugar, or less, according to taste
  • 1 tsp. salt
  • 1 tsp. lemon rind
  • 1 tsp. baking powder
  • ½ cup milk
  • 3 cups flour, sifted

    BASIC DOUGH: Crumble yeast in ½ cup water and 1 Tbsp. sugar. Set aside for 5 minutes. Pour boiling milk over sugar and butter, add balance of water. Cool to lukewarm. Sift flour into bowl, add salt, eggs., .milk mixture and yeast. Knead dough until smooth and elastic. Cover. Let rise until doubled in bulk, about 2 hours, in a warm place.

    CHEESE DOUGH: Crumble yeast in warm milk to which 1 Tbsp. sugar has been added and let stand 5 minutes. Mix cottage cheese with spoon until smooth. Add raisins and yeast mixture. Add unbeaten egg yolks, remaining sugar, salt, lemon rind, baking powder and flour and knead well. Set aside to rise until doubled in bulk, about 2 hours.

    When Basic Dough has doubled in size, turn out onto lightly floured board and shape into 4.parts. Let stand on board, covered, for about 15 minutes. Take 1 part of dough and lightly punch, around the edge so that the center is elevated. Take cheese dough and place around the elevated center, then lightly make an opening in the center. Join edges of center with the outside edges, press carefully so the cheese dough is completely covered. Place into 9" tube pan and let rise for about 30 minutes. Cover dough to prevent drying. Just before placing into oven, brush top with egg yolk. Bake for 10 minutes at 325°F., increase temperature to 350°F. and bake for 40 minutes.

    Yield: 4 breads.

    GRECIAN FEAST BREAD

  • 1 recipe Basic Sweet Dough*
  • ½ cup currants
  • ¾ cup confectioner's sugar
  • 1 Tbsp. milk or cream
  • 15 blanched almonds
  • ¼ cup sliced candied cherries

    Make Basic Sweet Dough. Stir in currants before mixing in last cup of flour. Then finish mixing dough and knead. Shape dough into smooth ball and place in lightly greased bowl. Cover and let rise until doubled (about 2 hours). Punch down. Divide dough into 3 equal parts. Shape each part into smooth ball. Place balls on lightly greased baking sheet so that they form a three-leafed clover, about ½ inch apart. Cover and let rise until doubled (about 1 hour). Bake in moderate oven (350°F.) 40 to 45 minutes. Remove from baking sheet and cool on rack. When cool, mix confectioner's sugar and milk or cream to make a soft frosting. Pour over each of the 3 loaves, letting frosting drip down sides. Arrange almonds and sliced cherries in three-petalled flower shapes on frosting. Cut into thin slices.

    *See Basic Sweet Dough recipe.

    GREEK EASTER TWIST

  • 2 cakes yeast (2 dry yeast pkgs.)
  • 1 cup lukewarm water
  • 1 cup milk
  • 1-¼ cups sugar
  • 1 tsp. Salt
  • 5 cups sifted all-purpose flour
  • 3 eggs, well beaten
  • ¼ cup orange juice
  • ½ cup white raisins
  • ¼ cup light cream
  • ¼ tsp. sugar
  • ½ cup ground blanched almonds
  • ¾ cup butter

    Dissolve yeast in lukewarm water. Scald the milk and cool to lukewarm. Combine the yeast and milk, cool to lukewarm. Add 1 tsp. sugar and salt to the mixture. Add 2 cups of flour and mix thoroughly, then cover the bowl with a cloth and put in warm place to rise (about 2 hours). It will be bubbly. In another bowl, cream the butter and remaining sugar. Add the eggs, orange juice and raisins and mix thoroughly. Add the risen dough and blend together well, then add remaining flour and knead into the dough. Turn out on a floured board and knead for 10 minutes to make smooth and pliable. Place in a well-greased warm bowl, rotating the dough to grease all sides. Cover with a cloth and put in a warm place to rise for about 1-½ to 2 hours, until it is double in bulk. Punch down dough and turn onto lightly floured board and knead just a minute or so. Grease a 12" round pan. Cut the dough into 3 pieces and roll each until long enough to braid into a round twist to fit pan. Combine the cream and sugar, and brush on top. Sprinkle with ground almonds. Cover and put in a warm place to rise for 1-½ hours, then bake at 350°F. for 1 hour.

    Makes 1 12" round loaf.

    OLD FASHIONED EASTER KOLBASA

  • 5-6 lbs. pork trimmings or fresh pork butt or any fresh pork
  • 1-½ to 2 lbs. chuck or round stead, chopped
  • 10 - 15 cloves garlic, crushed with 2 Tbsp. Salt
  • 1-½ tsp. fresh ground pepper
  • 2 tsp. poultry seasoning (optional), to taste
  • 1 tsp. each: nutmeg, thyme, mace, allspice, marjoram, (Optional) according to taste
  • Water - added to moisten meat mixture (approx. 8 oz.)
  • 2 Tbsp. MSG (Monosodium Glutamate)
  • 2 Tbsp. meat tenderizer
  • Casings from pig, preferable, but cow or sheep casings may be used.

    Have butcher bone pork if not boneless. Save the bones to put in Kapusta for good flavoring. Soak casings in cold water and rinse running water through them. Check for any tears in casings.

    Slice the pork in very thin slices; then cut in strips and finally cross-cut in tiny pieces, discarding excess fat and cartilage. DO NOT CHOP IN FOOD CHOPPER. Put pork in large bowl or roasting pan (turkey roaster is fine). Add ground chopped beef, crushed garlic and other ingredients, as desired. Pour the water into bowl that garlic was crushed and-add to mixture. Mixing and squeezing the meat mixture with hands is the best blender. If meat mixture is dry, add more water. When meat mixture is thoroughly blended, you are ready to fill the casings.

    In order to fill the casings, you will need some-thing round and as wide as the casings to be slipped onto the end of the casing thus enabling you to stuff it (unless you have an automatic machine with a special attachment). While stuffing, gently squeeze mixture toward the bottom. Be careful not to stuff too tightly or casings will burst. If this happens, cut that much away and start again. When you have about 18 inches of casing stuffed, cut off; tie both ends and make a ring of it. Then prepare to make as many rings as meat mixture permits. When all of meat mixture is used up; put rings on a pole and hang to dry. (Outdoors in the sun is ideal; however, if weather does not permit, any dry place, putting the pole across 2. chairs is fine.) When rings are dry, put on rack with tray under it and roast in 375°F. oven about 45 minutes, turning twice.

    Delicious when eaten cold! Pan fry quickly to reheat if served hot.

    NOTE: The kolbasa can be baked while it is still moist, but it retains a better flavor and color if dried out first. Reserve the drippings for Kapusta, but use sparingly. It is spicy and somewhat salty.

    KOLBASA

  • 2 lbs. veal
  • 2 lbs. pork loin
  • 3 Tbsp. salt
  • 2 Tbsp. pepper
  • 4 cloves garlic, crushed
  • ½ cup cold water

    Remove meat from bones, cut into small pieces and run through coarse knife of food grinder. Add ½ cup cold water, crushed garlic, and add the seasoning. Mix thoroughly. Wash casing in warm water. Stuff casing; tie ends with string.

    Cooking Instructions The sausage is ready for smoking. If you do not have the facilities for smoking, drop the kolbasa into a pot of boiling water and boil slowly for 5 minutes. Remove scum. Place on a rack in a roasting pan with water and bake about 3 hours in a slow (275°F.) oven until the water is absorbed.

    KOLBASI

  • 6 to 7 lbs. of fresh pork tenderloin
  • 2 medium sized onions, diced
  • 3 Tbsp. salt or season to taste
  • 1 whole nutmeg (large)
  • 3 Tbsp. Caraway Seeds
  • 1 Tbsp. Freshly ground pepper, or to taste
  • ½ tsp. saltpeter in ½ glass water

    Have butcher slice the meat and remove the bone. Dice the meat into small pieces and put into large bowl which will hold 6 to 7 lbs. meat. Salt meat; grind pepper, and grate the whole nutmeg and put into meat. Add the diced onions, caraway seeds and add ½ glass water with saltpeter. Mix meat thoroughly, using your hands. Mix until meat seems dry and all water is absorbed. Let meat stay in a cold spot for 5 to 6 hrs.

    In the meantime, wash the casing that you got from the butcher in warm water. Let water run into the casing, to make sure that there are no holes.

    When the meat is ready, mix the meat again by hand and. keep water handy to keep hands wet. Put the casings on the sausage funnel and stuff the meat through it. Keep the hands wet as you work to prevent the casing from sticking to your hands. Stuff the meat into the casing slowly so as to avoid air pockets. If you have a large air pocket that can't be pushed out by meat filling the space, prick the casing with a sterilized needle and then continue stuffing. Stuff the rest of the casings until all meat is used up and make them into the desired sized rings. Put into the refrigerator and cover it. Use as you need it.

    See cooking instructions

    FRESH SAUSAGE (KOLBASA)

  • 5 lbs. pork butt
  • 2 lbs. leg of veal
  • 5 yards casing
  • ½ tsp. caraway seed
  • -½ Tbsp. salt
  • 1 tsp. pepper
  • 3 cloves garlic, chopped
  • 2 cups cold water

    Grind meat in coarse grinder and mix well with the other ingredients. Wash casings thoroughly and stuff them with meat mixture. Place in refrigerator or cold place until ready to cook. Cook 30 to 40 minutes.

    See cooking instructions.

    HOME MADE PORK SAUSAGE (KOLBASA)

  • 10 lbs. lean pork shoulder, chopped or ground fine
  • 3 cloves garlic, chopped fine
  • 1 Tbsp. black pepper
  • 4 Tbsp. salt
  • 1 quart water
  • Casings

    Combine meat, garlic and seasonings. Add water and mix thoroughly. Cut casings to desired length. Run water through before stuffing. Cook with sauerkraut and spare ribs. Serve hot.

    See cooking instructions.

    SUCKLING PIG

  • Get a suckling pig about 2 days before needed. Weight between 12 and 14 pounds.
  • Kosher coarse salt
  • 1 orange
  • Garlic (fresh)

    Make sure the butcher has cleaned the pig thoroughly inside and out. Wash the pig in cold water and remove any blood spots inside the pig that the butcher may have missed. Dry the pig and salt it all over - inside and outside of the pig - with garlic and coarse salt. Wrap it up in waxed paper and dishtowel, covering the whole pig. Put pig in coldest part of the refrigerator.

    You can prepare any of your favorite stuffings for the pig, preferably bread stuffing or kasha stuffing.

    The day you need the pig, take it and wash it all over again in cold water. Dry it with a paper towel, especially the inside before stuffing it. Put the pig in a large roasting pan, spice and garlic it, as you would any fresh roast pork. Put 1 inch of water in the bottom of the roasting pan. Cover and put into a hot (425°F.) oven. Roast for about 1 hour, then turn the heat down to a moderate (375°F.) oven and continue roasting.

    Uncover the pig when you turn the heat down. Squeeze juice from 1 orange right onto the pig. Keep basting the pig frequently as it roasts. If too much fat appears, drain or remove with spoon as it roasts. When the skin is crispy and brown and the meat tender, (about 2-½ to 3 hours should do it) remove from the oven. Remove from pan and put on a rack to drain excess fat or place on a paper towel. Put an apple or colored egg into mouth of pig while it is still hot. It is now ready for Easter.

    SIROK (EASTER CHEESE) EGG ROLL

  • 15 eggs
  • 1 quart milk
  • 5 or 6 whole black peppers, crushed
  • pinch of salt

    Pour milk into saucepan and bring to a boil. Beat eggs slightly and add gradually to the milk. Cook over low heat for about 7 minutes. Add pepper and salt. Stir constantly so mixture will not scorch. Pour mixture in a linen towel, squeeze and tie tightly. Hang and let drain for 2 hours. Cover with wet cloth napkin and place in refrigerator.

    EASTER HRUDKA (EASTER CHEESE EGG ROLL)

  • 14 eggs
  • handful of sugar
  • ½ tsp. grated nutmeg
  • quart milk

    Beat mixture of eggs, sugar and nutmeg. Then add one quart milk. Cook until thick and the water on top is clear. This should be cooked in double boiler.

    Tie in cloth bag and hang up to dry till it forms solid cheese head.

    BEET HORSERADISH

  • 1 lb. boiled beets
  • 2 oz. fresh horseradish
  • 2 Tbsp. vinegar
  • 1 tsp. sugar
  • 1 tsp. salt
  • Pinch of pepper
  • ½ cup water

    Grate beets and horseradish. Combine vinegar, sugar, salt, pepper and water. Bring to a boil. Pour over grated beets and horseradish. Mix thoroughly. Store in jar in refrigerator and serve with meats.

    Compiled by Matushka Hubiak, Editor For the Parents' Association of Holy Trinity Church 369 Green Avenue, East. Meadow, N.Y. 11554

    Permission for use given by V.Rev. Alexander Garkavs