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| easter recipes
Posted: 4/3/2009 4:22:31 PM | My gramma would make something called Paska (don't know if that is spelled right). Anyone hear of that and have a recipe?
Two types of paska - one is what we'd call a regular Easter bread as well as a version that uses a basic dough and a dry cottage cheese type dough. | |
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| easter recipes
Posted: 4/3/2009 4:39:39 PM | Paska Slovak Easter Bread
Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia, Michiganhttp from
This is my great-great grandmother’s Solvak Easter bread recipe. From Mrs. Anna Haschak. Appeared in the Sacred Heart Byzantine Catholic Church Cookbook in Livonia, Michigan courtesy of . From Mrs. Anna Haschak
Basic Dough
1 cake yeast
1 cup warm water
1 tablespoon sugar
2 cups milk, brought to a boil
1/2 cup sugar
1/4 pound butter (1 stick)
8 cups flour
2 tablespoons salt
3 eggs
~Cheese Dough
1 cake yeast
1/2 cup warm milk
1 tablespoon sugar
1 pound dry cottage cheese
1 cup yellow raisins
4 egg yolks
1 cup sugar (or to taste)
1 teaspoon salt
1 teaspoon lemon rind
1 teaspoon baking powder
3 cups sifted flour
Crumble yeast in 1/2 cup water and 1 tablespoon sugar. Set aside for 5 minutes. Pour boiling milk over remaining 1/2 cup water, sugar and butter. Cool to lukewarm. Sift flour into bowl; add salt, eggs, milk mixture and yeast. Knead dough until smooth and elastic. Cover and let rise until doubled in bulk, about 2 hours, in a warm place.
Crumble yeast in warm milk to which 1 tablespoon of 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 zest, baking powder and flour; knead well. Set aside to rise until doubled in bulk (about 2 hours).
When the basic dough has doubled in size, turn out onto a lightly-floured board and divide into 4 parts (one part of the basic dough is for decorating, the remaining 3 parts are for the 3 loaves). Shape three of the parts into rounds. Let basic dough stand on the board covered for 15 minutes. Take one part of the basic dough and lightly punch around the edge so that the center is elevated. Take the cheese dough divide it in thirds. Place one third of the cheese dough around the elevated edge of the basic dough; then lightly make an opening in the center. Join edges; press carefuly so that the cheese dough is completely covered. Place dough in a pan and let rise about 30-45 minutes. (Round pans or stainless steel bowls are typically used here.) Use the remaining part of basic dough to make braids, crosses, etc and attach with a little egg yolk. Brush the top with egg yolk before placing in oven. Bake for 10 minutes at 325° F. Increase to 350° F and bake for an additional 40 minutes.
Notes -Can shape into a braid Put the plain dough braid on the outside edge of a round pan and put the rich dough coiled inside the plain dough.
Let rise until doubled and bake.
There are more complicated methods but not more attractive | |
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| easter recipes
Posted: 4/3/2009 5:23:24 PM |
Well those had HARD BOILED eggs in them. Not quite the same. But thanks for the info Joanne
Using all caps is yelling just in case you didn't know. Joanne said the recipes were similar - nothing else. The recipes said optional for the eggs - that means leave them out if you don't want/like them. | |
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| easter recipes
Posted: 4/3/2009 6:50:10 PM | My understanding of the capitalized HARD BOILED eggs was to emphasize hard boiled as opposed to raw. It sounds as though you’re trying to create an issue where there is none... let's not.  | |
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| easter recipes
Posted: 4/3/2009 7:06:42 PM | C'mon folks, lets not turn every thread into a pi$$ing contest. No wonder posters are staying away in droves if everything they post is pounced on.
Back on topic - Eyes, here's a paska recipe my ex's great-aunt made. Not sure if it's the one you're looking for but it's good. Recipe makes 2 large loaves - you can cut it in half with no problems. Auntie Pearl did the cross, swirls and rosettes then further decorated with leaves and petals. I do the swirls and rosettes.
Traditional Ukrainian Paska
1 tsp. sugar
1 cup lukewarm water
1 tbsp. dry granular yeast
3 cups scalded milk, lukewarm
5 cups flour
6 eggs, beaten
1 cup sugar
1/2 cup melted butter
1 tbsp. salt
9-10 cups sifted flour
1 cup raisins
Dissolve the sugar in the lukewarm water and sprinkle the yeast over it. Let it stand for 10 minutes. Combine the softened yeast with the lukewarm milk and 5 cups flour. Cover and let the batter rise in a warm place until light and bubbly. Add the beaten eggs, sugar, melted butter, and salt; mix thoroughly. Add raisins. Stir in enough flour to make dough that is neither too soft nor too stiff. Knead until the dough no longer sticks to the hand. Turn the dough on a floured board and knead until smooth and satiny. Place in a bowl, cover, and let it rise in a warm place until double in bulk. Punch down and let it rise again. This amount will give two large loaves of paska.
Divide the dough into 3 parts. Reserve 1 part for ornamenting the loaves. Shape the other 2 parts into 2 round loaves. Place each in a greased round pan. (1 Kg coffee cans work well.) Now cut the reserved part in half to ornament the 2 loaves. The central ornament on paska is usually the cross. Roll 2 long rolls and trim the ends. Place the rolls over the top of the loaf, crossing one another evenly. Tuck the ends of the rolls under the loaf. Shape the trimmed dough into twisted swirls or rosettes, and arrange them symmetrically between the arms of the cross. Use sharp scissors to make fine petals on the rosettes. Once the cross is placed on the loaf, the remaining ornamentation is left to one's imagination and artistic ability.
Set the loaves in a warm place until they are almost double in bulk. Take care not to let the loaves rise longer than necessary because the ornaments will lose their shape. Brush very carefully with a beaten egg diluted with 2 tablespoons water. Bake at 350°F for about 40 minutes until done. Avoid browning the top too deeply. If necessary, cover with aluminum foil. Remove the loaves from the pans and allow them to cool. | |
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| easter recipes
Posted: 4/4/2009 1:37:14 AM | | fishin dude...superstore has turkeys on sale for 99 cents a pound...small birds tho...avg...7 pounds...at that price i picked up 2 yesterday...also prime rib roasts at $4:99/pound | |
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| easter recipes
Posted: 4/4/2009 6:47:47 AM |
My understanding of the capitalized HARD BOILED eggs was to emphasize hard boiled as opposed to raw.
Thanks for the support... yes all I was trying to do was emphasize hard versus raw.
Thanks CC.... I am gonna try that recipe out this week and if its like my gamma's, I am gonna surprise everyone with fresh paska for Easter. | |
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| easter recipes
Posted: 4/4/2009 12:20:22 PM | Here is a dessert I am making. I believe it is Italian, but it is definitely Rhode Island:
Rice Pie
Preheat oven to 350 degrees
Mix:
2 C sifted flour
1/2 C sugar
pinch salt
pinch lemon peeel
Cut in:
7 Tablespoons butter until it is like coars meal, then
Mix in:
1 egg
1 egg yolk
Use half dough to line the pie pan and the other half to create a roll lattice on top
Combine:
1 lb ricotta cheese
1 C sugar
3 eggs
1.5 C cooked rice
1 14-oz. can of crushed pineapple, drained
Stir in:
1/2 C milk
1/2 teaspoon grated lemon peel
Pour into the lined pie pan , putt lattice crust on top and bake 45 min. | |
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| easter recipes
Posted: 4/4/2009 2:32:00 PM | | i am getting hungry...too bad i hafta work on easter sun,,, | |
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| easter recipes
Posted: 4/4/2009 3:16:27 PM | Likesfishing, if you love salmon as I do, this recipe leaves my mouth watering. I havent tried it yet, but I fully intend to.
charred sugar-crusted salmon
2 tblsp sugar
1 tblsp chili power
1 tsp black pepper
1/2 tblsp ground cumin
1/2 tblsp paprika
1/2 tblsp salt
1/4 tsp dry mustard
dash of cinnamon
4 -6 salmon fillets (4-6 oz ea)
2 tblsp veg oil
Blend all ingredients for Dry Sugar Rub. Generously coat one side of each salmon fillet with mixture.
Heat oil in heavy pan over med/high heat. Carefully, place salmon fillets in pan seasoned side DOWN. Cook about 2 min to sear - turn fillets over. Reduce heat to med and continue cooking 6 - 8 min just until fish is opaque throughout.
This would work for shark & tuna too, on the grill. | |
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| easter recipes
Posted: 4/4/2009 3:23:47 PM | | I'd use brown sugar, skip the salt, use a sweet paprika, substitute Dijon or stone ground Russian mustard for the dry (up the quantity to 1 tsp.), but yeah, it sounds tasty. | |
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| easter recipes
Posted: 4/4/2009 3:33:52 PM | Yeah, I was thinking brown sugar too, but I'm keeping the stone ground.
I've made this before a few years ago and it's very good. The only poroblem was that I was too heavy handed with the pepper, loving pepper as I do. 
Lucinda's Spinach and Ham Pie
Serves 8
Every Easter, Martha Stewart Living TV food editor Lucinda Scala Quinn prepares a savory Italian pie filled with spinach and ham. To ensure a thin, flaky crust, Linda notes that it is essential to wring out the cooked spinach in cheesecloth before adding it to the rest of the filling.
For the pastry:
8
tablespoons (1 stick) unsalted butter, room temperature
4
ounces cream cheese, room temperature
1/4
cup heavy cream
1 1/2
cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/2
teaspoon coarse salt
For the filling:
3
ten-ounce bags spinach, stemmed and well washed, but not dried
3
tablespoons olive oil
1
medium onion, finely chopped
3
large eggs
1
pound fresh ricotta cheese
1/2
cup freshly grated Parmesan or Pecorino Romano cheese
1 1/2
teaspoons coarse salt
1/2
teaspoon freshly ground pepper
8
ounces boiled ham, cut into 1/4-inch cubes (optional)
1. Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.
2. Preheat oven to 350°. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.
3. Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.
4. In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.
5. On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle. Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving. | |
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