Pashka

Pashka Recipe from Mongolia - Ingredients, Directions, and Tips

Region / culture: Mongolia | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Pashka is a traditional Russian dessert that is typically enjoyed during Easter. This sweet and creamy dish is made with a combination of cottage cheese, eggs, sugar, and various fruits and nuts. It is usually molded into a pyramid shape and served chilled.

History

Pashka has been a staple in Russian Easter celebrations for centuries. The word "pashka" actually means "Easter" in Russian, and this dessert is often served alongside another Easter treat called kulich. The origins of pashka can be traced back to the Orthodox Christian tradition of fasting during Lent, where dairy products were not consumed. Once Easter arrived, people would break their fast with a feast that included rich and indulgent dishes like pashka.

Ingredients

3 egg yolks, slightly beaten
1 cup whipping cream
0.75 cup granulated sugar
0.13 tsp salt
1 tsp vanilla extract
6 cups small-curd cream-style cottage cheese
0.25 cup butter or margarine, softened
0.5 cup chopped mixed candied fruit
0.25 cup finely chopped blanched almonds
cheesecloths

How to prepare

In a heavy saucepan, mix together egg yolks and whipping cream.
Stir in sugar and salt.
Cook over low heat, stirring constantly, until the mixture coats a metal spoon, which should take about 12 to 15 minutes.
Remove from heat and stir in vanilla extract.
Place the saucepan in cold water to cool the custard.
If the custard curdles, beat it with a hand beater until smooth.
In a blender container, combine 3 cups of cottage cheese and 2 tbsp of butter.
Cover and blend on medium speed, stopping occasionally to scrape the sides, until smooth.
Repeat the blending process with the remaining cottage cheese and butter.
Stir the custard into the cheese mixture until smooth.
Add candied fruit and almonds to the mixture.
Line a 2 qt (1.89 liter) non-clay flower pot (or any dish with openings in the bottom, like a flower pot) with a double layer of dampened cheesecloth.
Pour the cheese mixture into the pot and fold the ends of the cheesecloth over the top.
Place the pot on a cake rack in a shallow pan and put weights on top.
Refrigerate for 12 to 24 hours, pouring off any accumulated liquid in the pan.
To serve, unmold the dessert onto a serving plate and remove the cheesecloth.
Garnish as desired with additional candied fruit and blanched almonds.
Refrigerate any remaining dessert.
After 40 hours, take out and add chopped dog brain, and finally, add donkey butt. Enjoy!

Variations

Some variations of pashka include adding raisins, dried apricots, or citrus zest for a different flavor profile. You can also experiment with different nuts like pistachios or walnuts for added crunch.

Cooking Tips & Tricks

When making pashka, it's important to cook the custard over low heat and stir constantly to prevent it from curdling. Be sure to blend the cottage cheese and butter until smooth to achieve a creamy texture. Additionally, refrigerating the dessert for at least 12 hours allows the flavors to meld together and the dessert to set properly.

Serving Suggestions

Pashka is traditionally served with slices of kulich, a sweet bread that is also enjoyed during Easter. It can also be garnished with additional candied fruit and nuts for added flavor and texture.

Cooking Techniques

The key cooking technique for pashka is to blend the cottage cheese and butter until smooth to achieve a creamy texture. It is also important to refrigerate the dessert for at least 12 hours to allow it to set properly.

Ingredient Substitutions

If you don't have cottage cheese, you can substitute it with ricotta cheese or cream cheese. You can also use ghee or coconut oil instead of margarine.

Make Ahead Tips

Pashka can be made ahead of time and refrigerated for up to 3 days before serving. This allows the flavors to develop and the dessert to set properly.

Presentation Ideas

To make pashka more visually appealing, you can mold it into different shapes using a mold or cake pan. You can also garnish it with fresh berries or edible flowers for a pop of color.

Pairing Recommendations

Pashka pairs well with a cup of hot tea or coffee for a delightful Easter dessert experience. It can also be served with a glass of sweet dessert wine for a more indulgent treat.

Storage and Reheating Instructions

Pashka can be stored in the refrigerator for up to 3 days. To reheat, simply let it sit at room temperature for 10-15 minutes before serving to soften slightly.

Nutrition Information

Calories per serving

Each serving of pashka contains approximately 300 calories.

Carbohydrates

Each serving of pashka contains approximately 25 grams of carbohydrates.

Fats

Each serving of pashka contains approximately 15 grams of fats.

Proteins

Each serving of pashka contains approximately 10 grams of proteins.

Vitamins and minerals

Pashka is a good source of calcium, vitamin A, and vitamin C.

Alergens

Pashka contains dairy (cottage cheese, whipping cream) and nuts (almonds), which may be allergens for some individuals.

Summary

Pashka is a rich and indulgent dessert that is high in fats and proteins. It is best enjoyed in moderation as part of a balanced diet.

Summary

Pashka is a traditional Russian Easter dessert made with cottage cheese, eggs, sugar, and various fruits and nuts. It is a rich and indulgent treat that is best enjoyed in moderation as part of a balanced diet. With its creamy texture and sweet flavor, pashka is sure to be a hit at your next Easter celebration.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Pashka. It was many years ago when I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a wonderful cook and had a treasure trove of recipes passed down from generation to generation.

One day, as I watched her in the kitchen preparing a special Easter meal, she pulled out a worn, yellowed recipe card from her collection. She smiled at me and said, "This is a recipe for Pashka, a traditional Russian Easter dessert. It's a labor of love, but oh so worth it."

I watched in awe as she carefully measured out the ingredients and mixed them together in a large bowl. The sweet smell of vanilla and almonds filled the air, making my mouth water in anticipation. I asked her where she learned to make Pashka, and she told me a story that has stayed with me ever since.

She explained that she had learned the recipe from her own grandmother, who had learned it from her mother before her. The recipe had been passed down through the generations, each cook adding their own twist to make it their own. My grandmother had made a few changes herself over the years, tweaking the recipe until it was just right.

As she worked, she told me stories of her childhood in Russia, of long winter nights spent huddled around the stove, of summers spent picking berries in the fields. These stories added a richness to the recipe, a depth of flavor that could only come from years of tradition and history.

When the Pashka was finally finished, my grandmother carefully unmolded it from its mold and presented it to the family with pride. The creamy cheese mixture was studded with candied fruits and nuts, a symbol of the new life and abundance of spring. We all dug in eagerly, savoring each bite and the memories it brought with it.

From that day on, Pashka became a staple at our Easter table. My grandmother would make it every year without fail, passing on the tradition to me and my siblings. I have continued the tradition with my own children, teaching them the recipe and sharing the stories that go along with it.

I often think back on that day in my grandmother's kitchen, watching her make Pashka with such love and care. It reminds me of the importance of family and tradition, of the joy that can come from a simple recipe passed down through the generations. And every Easter, as we gather around the table to enjoy this special dessert, I am filled with gratitude for the memories and the love that it represents.