Subject: Ukrainian Cheese Paska
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 21 2000 - 06:24:01 EDT
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F O O D F U N N Y
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Here's a true food funny thanks to Perry French in the UK, where they
call french fries "chips," and potato chips are "crisps." As Professor
Higgins would say, "Why can't the English learn to speak?"
When my sister was very small, she wouldn't eat potato but she did
love chips. Mum usually cut them small enough for her to eat them
whole but one day there were one or two larger ones. To make them
smaller, my sister did what anyone would do and cut into one. Aghast
and in a very accusing voice she turned to Mum and said, "Mummy.
There's potato in this chip!" and wouldn't eat another for years!
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T O D A Y ' S R E C I P E
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This rich unbaked cheese dessert mold is traditionally served in the
Eastern Ukraine for Easter. It is molded in the shape of a pyramid
representing a church dome.
Ukrainian Cheese Paska
2 lbs (900 g) ricotta cheese
4 egg yolks
1 cup (250 ml) butter
2 cups (500 ml) sugar
Grated rind of 1 lemon
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) heavy cream
1/2 cup (125 ml) chopped candied fruits (optional)
Raisins or Maraschino cherries for garnish (optional)
Line a colander with a clean cheesecloth. Beat cheese with egg yolks
until just smooth. Cream butter, add sugar, lemon rind, vanilla, and
cream thoroughly. Combine with cheese mixture and add heavy cream.
Add the optional chopped candied fruit. Pour mixture into the
cheesecloth and set over a bowl to drip for at least 24 hours in
refrigerator. Discard the accumulated liquid periodically. Paska
becomes firmer with time. Unmold and decorate with candied fruit,
raisins, or Maraschino cherries as desired. Serves 8 to 12.
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