Paskha

Title:
Paskha

Yield:
12 Servings

Categories:
Russian,
Salads




Ingredients:





     2 lb Cottage cheese,dry-curd


     1 c  Sugar


     4    Eggs


     1 ts Vanilla


     2 pk Farmer's cheese(7 1/5 oz)


     1 c  Raspberry jam,seedless


   3/4 c  Butter,unsalted,softened


     2 ts Lemon rind,grated


     6 dr Red food coloring (optional)


   1/3 c  Raisins,golden


   1/4 c  Orange peel,candied,chopped


   1/4 c  Almonds,ground


          Candied cherries for garnish


          Almonds,sliced for garnish






 1. Line paskha mold or clean 7 1/2x5" plastic or unglazed flower pot with


 drainage hole with 3 double-thicknesses of cheesecloth. Place on wire rack


 set over cake pan.


 2. Place 1/2 pound cottage cheese, the sugar and eggs in food processor or


 blender. Whirl, scraping down side as necessary, until smooth. Scrape into


 medium-size saucepan. Cook over medium heat, stirring constantly, for 6


 minutes or until mixture almost somes to boiling or instant-read


 thermometer registers 150'F. Stir in vanilla extract. Pour into large bowl


 to cool.


 3. Working in 2 batches, add remaining cottage cheese, farmer's cheese,


 jam, butter, lemon rind and food coloring, if using, to CLEAN food


 processor or blender. Whirl, scraping down side. Whisk into bowl with


 cooked cheese mixture. Stir in raisins, orange peel and almonds.


 4. Pour into prepared mold. Fold excess cheesecloth over top; cover with


 plastic wrap. Place flat-bottomed plate or saucepan, slightly smaller than


 diameter of mold, on top to weight. Refrigerate for 3 hours. Weight top


 with two 23-ounce cans or heavy iron skillet. Drain for 2 days in


 refrigerator or until center is firm. Refrigerate up to 1 week.


 5. Unmold and remove cheesecloth. Decorate mold with candied fruits and


 almonds. Slice into wedges and serve as cheesecake, or spread on Kulich.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini