HozOboz has something special to share with you today. This is a secret of the delicious Easter dish which is called Curd Paskha. There is a great misconception concerning main dish for Easter among the majority of people because they think it is ‘'kulich''. In fact, curd pasha is absolutely another dish since it has nothing in common with yeast bakery. It’s a special dessert whose main component is grated cottage cheese with butter, sour cream or heavy cream, egg (or just the yolk) and sugar. You can easily add different kinds of raisins, candied fruit, syrups jam, orange and lemon zest, nutmeg, cinnamon, vanilla in such a paskha - depending on specific recipes, the taste of chef, as well as taste of those people for whom you cook this delightful holiday dish.
Paskha is a ritual dish symbolizing, along with boiled eggs and kulich, the resurrection of Jesus Christ in the Christian tradition, both in Catholic and Orthodox. Traditionally, curd paskhas have the form of tetrahedral pyramid personifying Calvary. For shaping this kind of dish you will require a special form of wood (mostly of linden) which consists of four plates. On the inner side of the plates there is a writing "XB" (Christ is risen!), images of Christian crosses, copies of sprouted grains, ears of corn, shoots and flowering plants, symbolizing the Passion and the Resurrection of Christ. There are several kinds of paskhas:
They usually have similar ingredients and taste, the only difference is the way of cooking. The first type of paskhas is very easy to cook, but the others are much more convenient to store for a long time period (for instance, you can keep it in the fridge for about a week). You can also add some fresh zest, raisins, raw cheese from which ‘’uncooked’’ paskha (1st type) quickly turns sour. More importantly, the cheese for such a paskha should be of the best quality, therefore, it has to be fresh, dry and sufficiently uniform. Everyone can cook curd on his own. All you need is to go for one of the options mentioned below:
No matter how you produce the curd, be sure to put under the special load, which will cause pressure remove the excess moisture from the dish. With the detailed [description of curd paskha recipe with photos] you can find out all the extra features of the preparation of this fascinating yet not very difficult dish.
If you want to know everything about the cooking of curd paskha, you should pay attention to the advice of some experienced chefs and housewives. For example, rub the curd through a sieve twice and only after that start cooking of this air saturated curd mass. Do not put the curd through a meat grinder - otherwise it will become too viscous. Use 30 percent fat cream along with soft and elastic butter. Then sort our the raisins, wash them and dry on the paper towel. You can also peel the almond (to facilitate the process, put the almond into the boiling water and leave it for 20-30 minutes, then dry it.)
Due to the absence of cereals and high content of useful curd, which fully compensates your daily rate of calcium. If you would like to reduce the fat content, just exclude the sour cream and butter.
Alternative recipes of curd paskha
Finely chop the candied peel, grate the lemon zest into a mass to change the taste of the dish. Some other spices (cardamom, nutmeg, star anise), ground in a coffee grinder, and sifted through a fine strainer, can give the all-new taste to the basic recipe. You can use natural vanilla, vanilla sugar or vanillin. Sometimes chocolate, jelly or marmalade are added. So, experiment, ensuring the best taste of your curd paskha. HozOboz wishes you success in all your endeavors and is waiting for you to discover new recipes. See you later!