RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter | Taste of Home Community  
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RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter

Last post Apr 29, 2005 5:40 PM by Maurmaur_westcolo . 13 replies.


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  • RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    These recipes were in our local paper. They may be delicious, but the quantity!!

    I'm hoping someone may know of recipes in smaller amounts. AND possibly using a automatic bread maker.
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  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    Recipe: EASTER KULITCH - (Grand Rapids Press - Wednesday, April 27, 2005)

    5 tablespoons yeast
    5-pound bag unbleached, all-purpose flour, divided
    5 cups whole milk, scalded and cooled to lukewarm (about 30 minutes of cooling)
    2 egg yolks
    4 cups granulated sugar
    2 tablespoons ground cardamom and 1/2 pound (about 1 1/2 cups) currants OR 4 grams Spanish saffron (about 2 tablespoons) and 1/2 pound golden raisins (about 1 1/2 cups)
    1-½ pounds (about 3 cups) unsalted butter
    ¼ pound (about 3/4 cups) almonds
    Grated zest of 1 lemon (if using the cardamom in the batter) or grated zest of 1 orange (if using saffron in the batter)
    ½ pound (about 1 cup) unsalted butter for greasing pans

    ICING:
    4 cups confectioners' sugar
    8 to 16 teaspoons fresh-squeezed lemon juice

    PREPARATION: In a large mixing bowl, combine yeast and 3 cups flour. Gradually add milk and mix until the mixture is completely smooth. Let stand in a warm place until yeast bubbles, about 15 minutes.

    FIRST RISE: Meanwhile, in a second mixing bowl, beat together egg yolks and sugar until thick and pale yellow. Beat egg-sugar mixture into the yeast-milk mixture until smooth. In increments, stir in 5 cups flour, mixing well.

    Cover with plastic wrap and let rise for 90 minutes in a warm place until the sponge doubles in bulk.

    Meanwhile, in yet another mixing bowl, combine cardamom or saffron with remaining flour and add currants or raisins; set aside. Chop, toast and cool almonds; and add to flour mixture.

    Melt butter and cool to lukewarm; set aside. Add lemon zest (if using cardamom) or orange zest (if using saffron) to sponge dough that has been rising.

    Then add butter alternating with flour mixture. Knead 30 minutes until satiny.

    SECOND RISE: Cover with plastic wrap and let rise until doubled in bulk, which may be done overnight. Meanwhile, gather together 10 clean (1-pound) coffee tins or 10 clean (28-ounce) tomato cans.
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  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    (continued)

    Generously butter 10 tins.
    If desired, place greased wax paper circles inside bottom of tins.

    THIRD RISE: Fill tins half full of dough.
    Punch in holes with skewer and let rise again, covered until doubled in bulk, about 2 hours.
    While dough is rising, heat oven to 300 degrees and position rack near the botton of oven.

    Bake the kulitches about 1-¼ hours until golden brown and a cake tester comes out clean.

    Let cool 10 minutes in pans, remove to wire rack and turn at least every 10 minutes to prevent the loaf from becoming misshapen.

    TO FINISH, combine confectioners' sugar with enough lemon juice to reach the consistency of honey. Pour over the top of each loaf.

    YIELD: Makes 9 (1-pound) loaves. Each loaf makes 16 slices.

    NUTRITIION INFORMATION per slice: 148 calories, 3 grams protein, 6 grams fat, 22 grams carbohydrate, 1 gram fiber, 31 milligrams cholesterol, 6 milligrams sodium.

    RECIPE FROM Matushka Marie Meyendorff of Crestwood, N.Y.
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  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    Recipe: SIMAYA PASHCHA (Grand Rapids Press, Wednesday, April 27, 2005)

    3 pounds full-fat, large-curd cottage cheese
    1 vanilla bean, minced
    2 whole eggs
    1 egg yolk
    3/4 cup granulated sugar
    3/4 cup unsalted butter, cut into pats and frozen
    1/2 cup finely chopped blanched almonds
    1/2 cup minced candied lemon peel
    1 tablespoon rose water
    Pinch cinnamon
    Additional almonds, raisins and candied cherries for decoration

    PREPARATION: Place cottage cheese in a fine-mesh sieve resting over a bowl but not touching the bottom. Refrigerate and let drip for 12 hours, reserving liquid. Put cheese through ricer, catching the mixture in a large mixing bowl. Stir in vanilla bean and 3/4 cup of excess liquid from the bowl of dripping cottage cheese; stir to mix.

    In a second mixing bowl, cream together eggs, yolk and sugar.

    Combine cheese mixture and egg-sugar mixture in a heavy saucepan and, stirring constantly, cook slowly until the mixture almost comes to a boil. It will thin out as the cheese and sugar melts, then it will thicken very slightly when done. Do not overcook. The process is like making a custard, but the mixture will be somewhat grainy.

    Transfer mixture to a cold bowl and beat in butter piece by piece. Stir in blanched almonds, candied lemon peel, rose water and cinnamon. Keep beating until mixture comes to room temperature. It helps to bring the mixture to room temperature by placing it into a cold water bath. This step could certainly take 30 minutes or more .

    Next, line 2 new and washed 6-inch flowerpots with a hole in the bottom, or a pascha mold, with 2 layers of damp cheesecloth, allowing excess cloth to hang over the sides. Spoon cheese mixture into the pot and pleat the excess cloth evenly over the top. Weight down with something like a brick, several cans of food or a large rock. Place on a rack over a bowl to collect the liquid as it seeps out. Refrigerate for 48 hours. You probably will collect about 3/4 cup of drippings. Empty bowl when necessary.
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  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    (continued)

    Unfold cheesecloth covering the top of the cheese and invert the mold onto a plate. Carefully remove the cheesecloth. Using additional fruit and nuts decorate the cheese. Traditionally, the letters XB are imprinted into the side of the cheese as a symbol that "Christ has risen." Allow the cheese to sit for 30 minutes at room temperature before serving with Easter kulitch.

    This makes enough for 2 to 3 tablespoons per slice of kulitch.

    Nutrition information per serving: 83 calories, 4 grams protein, 5 grams fat, 5 grams carbohydrate, 0 fiber, 26 milligrams cholesterol, 117 milligrams sodium.

    Recipe from Matushka Darya Carney of St. Herman of Alaska Orthodox Church in Eastown
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  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    Here is the article:

    FASTING ENDS WITH RUSSIAN KULITCH AND CHEESE PASCHA
    By Jaye Beeler, Press Food Editor --- (Grand Rapids Press - Wednesday, April 27, 2005)

    The dough balled into an enormous ceramic bowl looked a bit sluggish in the early morning light. Darya Carney had a suspicion that might happen after she knocked the dough back for its second rising, the overnight fermentation.

    "It's a little cool in here, near that window," Darya said. "I thought about putting it on the stove, but I didn't want to wake up to find dough stretched across the kitchen."

    Considering it takes as many as 16 hours to make, it's no wonder Carney worries a bit over making this Russian Easter bread, known as kulitch.

    "It all depends on how fast you can get it to rise," Darya said. "You see, what happens is after all this butter is added, the yeast doesn't like it and puts up a fight."

    A CYLINDICAL FORM:
    The slow, organic rhythm of baking bread is a Russian practice that dates centuries. With Eastern Orthodox Easter fast approaching, Carney gathered together a sisterhood of believers from St. Herman of Alaska Orthodox Church -- Marijo DenBraber, Rachel Reeves, Elizabeth Milton, Jean Neal and three school-age Surin sisters -- Alesia, Nina and Katya -- to make kulitch and two batches of pascha, a creamy, sweetened cheese that always accompanies the bread.

    "My dad used to make the kulitch when I was a little girl," Darya said. "He would try to imitate what he remembered his grandmother and sister doing when he was a boy."

    This year, Orthodox Christians celebrate Pascha (Easter) on May 1 -- it's always the first Sunday after the first full moon, after vernal equinox, after Jewish Passover. The date varies year-to-year based upon those factors.
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  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    (continued)

    "The word 'Pascha' is the word we use for Easter, and it (also) means Passover, so we're celebrating the Lord's Passover from death to life rather than the Passover when Moses led the Israelites to freedom out of slavery in Egypt," said Father Michael Carney, Darya's husband.

    The Russian Orthodox Pascha breaks the 40-day Lenten fast and is the biggest religious holiday of the year for the church.

    "The idea is to cram in as much butter, eggs and other rich stuff in this dough as you can and still have it rise," said Darya, laughing. "Traditionally, you start eating the kulitch after the midnight Easter service -- a service that starts about 11:30 p.m. and runs until 2 or 3 a.m. Then people break the fast, and this is one of the traditional things people eat."

    AFTER THE SERVICE
    Kulitch is one of the first foods to be eaten after the Lenten fast. The robust spiced bread often is baked in well-greased coffee tins, juice or large tomato cans so, when it's unmolded, it reveals a tall cylinderical shape with a mushroom-type crown. The frosted tops resemble the snow-covered round domes of the Russian churches.

    When cooling, the bread loaves can easily become misshapen.

    "If you cool these tall cylinders standing up, the bottoms will flare out," said Darya, rotating a dozen loaves of kulitch cooling on the dining room table. "If you put them on their side, they will flatten out. So you basically have to keep turning them. It was traditionally cooled by rolling it on a soft pillow. I have never done that."

    Sirnaya pascha, which translates to "Easter cheese," is shaped like a pyramid with the letters "XB" pressed into the side. The XB are the initials for the Russian words "Christ is risen."

    Pascha molds often can be found at larger Russian Orthodox parish bazaars or on the Internet. If you want to give this recipe a try, use flower pots with a hole in the bottom. Form XB with candied fruit, dried fruit or nuts.
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  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    Some families prefer to eat the kulitch on a glass dessert plate with a slice of sirnaya (cheese) pascha. Others spread the pascha on a slice of kulitch as if it were cream cheese on a bagel.

    "In my family, there was always a sirnaya pascha contest," Darya recalled. "I had one aunt who made a cooked pascha and another aunt who made an uncooked one. The cookout was one of diplomacy because everyone had to taste both, so the contest was who could make the most clever comment without offending anybody."

    Darya comes from a Russian clerical family, and her husband continues the legacy. He makes the seventh generation of Russian Orthodox priests in Darya's family.

    Five years ago, the Carneys moved from Hollywood, Calif., where they were part of a huge Russian Orthodox parish to start St. Herman's, a small parish located in their Eastown home. St. Herman's differs from the other Russian Orthodox church in Grand Rapids because it is not tied to the Moscow Patriarchate. It is affiliated with the Russian Orthodox Church Abroad, which has its headquarters in New York.

    "There is nothing like Pascha (Easter)," Darya said. "You've been fasting for 40 days, you've been singing all these penitential hymns, you've been very introspective for 40 days, then you have Holy Week, and then you stay up all night, and you celebrate the Resurrection. There is really nothing like it. These foods, in a sense, are part of this almost unearthly experience because they are not ordinary foods, and you can't eat them all the time."
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  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    Does anyone have the recipes in smaller amounts?
    False

  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    False

  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    This cuts the recipe into 1/3 of the original size. The one for the bread had too many ingredients in one line to size accurately.

    SIMAYA PASHCHA

    1 pound full-fat -- large-curd cottage cheese
    1/3 vanilla bean -- minced
    2/3 whole eggs
    1/3 egg yolk
    1/4 cup granulated sugar
    1/4 cup unsalted butter -- cut into pats and frozen
    1/8 cup finely chopped blanched almonds
    1/8 cup minced candied lemon peel
    1/3 tablespoon rose water
    1/3 pinch cinnamon
    Additional almonds -- raisins and candied cherries for decoration

    - - - - - - - - - - - - - - - - - - -



    False
    Say less than you know, Own more than you show, Pay as you go, Praise God from whom all blessings flow!!
  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    This leaves a lot to be desired but it's the best I can do........

    EASTER KULITCH

    1 1/8 tablespoons yeast
    1 1/8 pounds bag unbleached -- all-purpose flour, divided
    1 1/8 cups whole milk -- scalded and cooled to lukewarm (about 30 minutes of cooling)
    1/2 egg yolks
    7/8 cup granulated sugar
    1/2 tablespoon ground cardamom
    1/8 pound (about
    1/3 cups) currants OR
    7/8 gram Spanish saffron and
    1/8 pound golden raisins about
    1/3 cups)
    1/3 pound (about
    2/3 cups) unsalted butter
    1/16 pound (about
    1/8 cups) almonds
    Grated zest of 1 lemon (if using the cardamom in the batter) or grated zest of 1 orange (if using saffron in the batter)
    1/8 pound (about
    1/4 cup) unsalted butter for greasing pans
    ICING:
    7/8 cup confectioners' sugar
    1 3/4 teaspoons fresh-squeezed lemon juice -- (8 to 16)
    False
    Say less than you know, Own more than you show, Pay as you go, Praise God from whom all blessings flow!!
  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    Thank you. Now I have to get the ingredients.
    False

  • RE: RECIPES ~~ Russian Kulitch AND Cheese Pascha ~~ for Eastern Orthodox Easter
    If you butter 10 tins why does it only make 9 loaves???
    False