Easter Pashka
(A Russian Easter confection)

Recipe 1-

2 (8 oz.) cream cheese
2 c. small curd cottage cheese
1 c. sugar
2 tsp. pure vanilla
1/2 c. finely diced, mixed candied fruits
1/4 c. chopped raisins
1/4 c. slivered almonds
1/2 c. melted butter or margarine
1 c. heavy cream, whipped
1 c. heavy cream, whipped (for garnish)
whole candied cherries

In a large bowl, with electric mixer, beat cream cheese until soft and creamy. Gradually add cottage cheese, sugar and vanilla and beat to get a fluffy mixture. Stir in fruit, raisins and almonds. Then gradually add melted butter, beating at medium speed. Fold in 1 cup whip cream. Line a clean 6-inch plastic or clay flower pot with a double layer of cheesecloth. Spoon cheese mixture into pot, cover with foil and set on rack over pie plate. Put a weight on top of cheese mixture (like a pound of butter) and let Pashka drain. Refrigerate for 24 hours. Invert onto plate and carefully peel off cheesecloth. To decorate, pipe on tinted whipped cream. Garnish with whole candied cherries. Serve in thin wedges, needless to say it is very rich. Makes 12 to 16 servings.

 

Recipe 2-

4 (3 oz.) pkg. cream cheese
1/2 c. butter, sweet
2 tsp. vanilla
1/2 tsp. lemon juice
3/4 c. sugar
1/2 c. sour cream
1 c. chopped blanched almonds
1 c. seedless raisins, white
1/2 c. heavy cream, whipped (garnish)
cheesecloth
6-inch clay flower pot

Beat together until fluffy, the cream cheese, butter and vanilla. Stir in lemon juice, sugar, sour cream, almonds and raisins. Line pot with 2 layers of cheesecloth; pour mixture into pot (be sure hole at bottom of pot is open). Place pot on a deep dish or tray. Let set overnight. Just before serving, turn out onto a tray or plate and garnish with whipped cream, if desired.

 

Recipe 3-

2 (8 oz.) cream cheese, softened
1/2 c. butter, softened
1 c. large curd creamed cottage cheese
1/2 c. sugar
1 Tbsp. shredded lemon peel
1 Tbsp. shredded orange peel
1 tsp. vanilla
1/3 c. chopped red candied cherries
2 Tbsp. diced candied pineapple
1/4 c. chopped toasted almonds
1/4 c. golden raisins

Combine two 8 ounce cream cheese, butter, creamed cottage cheese, sugar, lemon peel, orange peel and vanilla.
Beat until smooth. Mix in cherries, raisins, toasted almonds and candied pineapple. With a moistened piece of cheesecloth, line a thoroughly cleaned flower pot (5 1/2 x 5 1/2-inches) with a drainage hole. Spoon cream cheese mixture into flowerpot. Place pot on a rack in a shallow pan to allow for drainage, if any. Cover pot and place in refrigerator for overnight or longer, to allow the flavors to blend. Unmold and garnish with candied cherries.

 

Recipe 4-

Note: An easy way to make this otherwise, complicated Easter dessert.

4 (8 oz.) pkg. cream cheese
1 c. (2 sticks) butter
3 egg yolks
2 c. 4x sugar
2 tsp. vanilla
3/4 c. chopped citron
3/4 c. toasted slivered almonds
strawberries

Let cheese, butter and egg yolks stand at room temperature for 2 hours. Beat cheese with wooden spoon or at low speed in electric mixer. Add butter and continue to beat at low speed. Then add sugar, then yolks, one at a time. Add vanilla. Fold in citron and almonds. Line a 2 quart mold (use a clean flower pot) with a drainage hole with double thickness of cheesecloth, wrung out in cold water. Spoon pashka into pot. Cover. Refrigerate. Turn out to serve and garnish with strawberries.

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