Easter; Tsarskaya; custard

Easter “Tsarskaya” custard

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

• Easter

Ingredients

general information

Total production time

24 h

Active production time

50 minutes

Complexity

Easy

Step-by-step recipe with photos

Video recipe

Wash the raisins, pour boiling water over them and leave for 20 minutes.

Drain the water and dry the raisins on a cardboard towel.
Rub the cottage cheese through a sieve (you can pass it through a meat grinder twice or rub it using a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well.

Add diced butter.

And beat the curd mass with a mixer until fluffy and smooth.

Pour the curd mixture into a thick-walled saucepan.
Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

At first the mass will be thick, but the more you heat it, the more watery it will become - this is normal.
The curd mass must not be boiled; it is only necessary to bring it until it begins to boil.

When the first signs of boiling occur, remove the pan from the heat, place in a bowl of cool water (you can add ice cubes to the bowl) and stir until it cools completely.
Place the cooled curd mixture in the refrigerator for 1-2 hours until it thickens.

Add raisins and nuts to the cooled curd mass.

And mix well.

Cover the bean bag with gauze soaked in water and folded in 2 layers.
Place the curd mixture in a bowl.

Advice

Instead of a bean bag, you can put the curd mass in a sieve or use a new flower pot (with holes in the bottom of the pot).

Fold the edges of the gauze, press the Easter with pressure and put it in the refrigerator for 1-2 days.
The beaker must be placed in a plate so that the whey can drain into it.

Carefully release the finished Easter from the bean bag, unwrap the gauze and place on a dish.
Easter, if desired, decorate with candied fruits, raisins or marmalade.

Happy Holy Resurrection of Christ!

We also created a Telegram channel. Join and share with friends!

Easter “Royal”

It is not known whether this particular Easter was actually served to the table of the Russian kings, but it really does have a royal taste!

Photo gallery of material Creator Yulia Nekorkina

The poorest people ordered the preparation of as many as 48 dishes, according to the number of days of Lent, among which were sterlet fish , foie gras pate , stuffed wild boar , sweet flatbreads and cookies .

Usually the table remained set until the evening, so one could enjoy a snack at any time. And although it is not clear whether this particular Easter was actually served to the table of the Russian kings, it really does have a royal taste!

RECIPE FOR ROYAL EASTER

NECESSARY:

1 kg cottage cheese
5 eggs
400 g
sour cream 200 g softened butter
1 cup sugar
½ cup almonds ½
cup
¼ ​​cup dried apricots
¼ cup candied orange
1 packet vanillin

HOW TO COOK:

1. Pass the curd through a sieve into a wide glass bowl with a round bottom.

2. Add butter, sour cream and eggs, stir thoroughly with a wooden spoon and cook in a water bath, stirring frequently. Thus, bring the curd mass to a boil, remove the bowl from the water bath and place in cool water with ice, stirring continuously.

3. Chop the almonds, finely chop the candied fruits and dried apricots, soak and squeeze the raisins.

4. Add dried fruits, sugar and vanillin to the cooled mass, stir thoroughly.

5. Place the finished mixture on a towel and place it in a special or simply cone-shaped form, put it in the refrigerator for 24 hours.

BY THE WAY: you can serve Easter with pureed strawberry sauce.

Easter “Tsarskaya” from Alexander Seleznev

Creator Vitalina Grebneva

A time-tested traditional Easter recipe made by a famous pastry chef. Watch the video!

Photo gallery of material

“Making Easter is a tribute to one of the most important Orthodox Christian holidays, therefore everything must be real: a lot of fatty, high-quality goods and careful execution of the recipe. Don’t be too lazy to wipe the cottage cheese twice, beat all the ingredients separately, and mix in a serious sequence,” said our pastry chef!

According to tradition, it is necessary to prepare Easter - a ritual ceremonial dish - on the day before the holiday, on Maundy Thursday or Friday of Holy Week. Based on the beliefs of cooking, this is also true. The curd paste, placed in a special springform pan , has just enough time to “mature” and get rid of excess whey liquid.

BY THE WAY: the very shape of the pasochnitsa – in the form of a tetrahedral pyramid – personifies Golgotha, the hill in Jerusalem where Jesus Christ was crucified.

Pastry chef tips:

When choosing the main component of Easter, cottage cheese , take all responsibility! The cottage cheese should be fatty , not very sour , not grainy and even slightly dry .

Easter can be raw and custard (warmed) . They are similar in composition, but different in the manufacturing method. Our royal Easter is raw. And since cottage cheese is a perishable product, it must be stored in the refrigerator (storage temperature conditions from 4 to -2 ° C) for no more than 72 hours .

It’s great to add raisins to custard Easter eggs, but raw ones can turn sour more quickly.

Watch the video master class - “Tsar’s” Easter from Alexander Seleznev . Everything must be for real!

Easter "Royal"

Video gallery of material

RECIPE FOR “ROYAL” EASTER

NECESSARY:

1 kg full-fat
cottage cheese 200 g butter
200 g sweet powder
200 g cream 33-35%
3 yolks
1 tsp.
vanilla sugar 2 tbsp.
l. wild berry jam 100 g Turkish delight
50 g chopped almonds
A little nutmeg (cut off fine shavings with a knife)

HOW TO COOK:

1. Rub the cottage cheese through a sieve twice.

2. Beat the yolks in a water bath until light foam, mix into the cottage cheese.

3. Sift the sweet powder, add softened butter and beat until white. Instead of powder, you can use condensed milk ( development of making butter cream: gradual addition during the beating process).

4. Whip the cream until a thick mixture.

5. Add a teaspoon of vanilla sugar and nutmeg shavings to the cottage cheese with yolks.

6. Combine the curd-egg mixture with the sugar-butter mixture and knead thoroughly again.

7. Add wild berry jam, Turkish delight and fried almonds crushed into coarse crumbs. Mix lightly, without grinding, so that all additives are distributed moderately in the curd mass.

BTW: why Turkish delight? “Specifically, it will give our Easter a delicate, viscous thickness; for you, you will come across Turkish delight - it will explode in your mouth and stretch a little,” explained Alexander Seleznev.

8. Add whipped cream and mix very carefully again.

9. Fold the gauze into four layers, soak it in cool water, wring it out and line the bean bag .

10. Fill the pan with curd mass. There is a slight bend at the top. Place Easter in the refrigerator for 2-3 nights (in principle, the permissible period for Easter and storage is from 12 to 72 hours).

11. Remove the finished Easter from the mold by disassembling it.

12. Place on a plate, decorate Easter with candied fruits and serve for a festive Easter Sunday lunch!

Did you like the article? Subscribe to the channel to stay up to date with the most exciting materials

Easter Tsar's Custard

Ingredients

Sweet sand – 400 g

Vanilla sugar – 10 g

Vanilla – 1 pod

Chopped nuts – 50 g

Nuts for sprinkling - 3 tbsp.

• 218 kcal
• 25 min.
• 24 hours
• 24 hours 25 minutes

Photo of the finished dish

Step-by-step recipe with photos

Tsar's custard Easter was my grandmother's signature recipe. How I adored her as a child. Well, for sure, just as much as my child currently loves this delicacy. I tried various Easter eggs, but my grandmother’s remained the most delicious for me. In general, I suspect that for everyone, Grandma’s Easter is the most delicious, although they may have completely different compositions and production methods.

The only thing I brought to this recipe from myself is that for Royal Easter I do not use vanillin, like my grandmother, but real Bourbon vanilla. I don’t understand what exactly happened on the royal table (and whether this recipe really had something to do with the Russian tsars), but, in my opinion, for monarchs Easter with vanilla is somehow undignified, right?

Cut the vanilla pod lengthwise with a knife. Scrape out the seeds.

Using a mixer, mix the eggs with cottage cheese, sour cream and vanilla until the vanilla is moderately distributed.

Cook over medium heat, stirring, just until the mixture first bubbles. Under no circumstances should you bring it to a powerful boil; immediately remove it from the heat and leave to cool.

Remove the vanilla pod from the curd mixture, stir in sugar (and vanilla sugar too, if used), nuts and raisins.

Pour the mixture into molds previously lined with gauze, from which the liquid can drain. You can use both Easter molds and colanders. The form must be placed in a container where the whey will drain. This container may need to be emptied from time to time. In the first hours, the outflow of water is most active; on the second day, it actually stops.

The short ripening time for Royal Custard Easter is 2 days. Before serving, you can sprinkle it with nuts or multi-colored confectionery sprinkles.

Royal Easter on the eve of a bright and majestic holiday

One of the most delicious and most beautiful dishes on the festive Easter table will undoubtedly be the Royal Easter. This dish got its name due to its rich appearance and classy taste.

1. Cottage cheese Easter: no need to bake
2. Royal Easter recipe from cottage cheese
3. Preparing Easter
4. The end of the process: decor

Cottage cheese Easter: no need to bake

Easter is a bright and meaningful holiday for most Christians. It is given special importance, which means preparation must be appropriate. In the midst of everything else, the hostesses try to amaze and amuse their loved ones with beautiful, savory Easter cakes. Such baked goods are called “Easter”. But not everyone knows that it is possible to do without an oven and prepare custard Easter cottage cheese, which does not require baking.

Read also:
Recipes for delicious Easter cakes with cottage cheese for Easter.
Among the huge contrast of recipes, any housewife will be able to find the perfect Easter cake with cottage cheese for her own family. Savory recipes with cottage cheese are very popular. Thanks to him.

Royal Easter recipe from cottage cheese

Custard Easter from cottage cheese requires a certain amount of time and certain skills from the hostess, but there is nothing supernatural in its production. The Easter cake comes out very tender, tasty and airy, it can be stored for a long time without losing its taste properties, so let's get started!

One fundamental point must be taken into account: such Easter must be prepared in advance, a day or two before the ceremonial table (or consecration in the temple), so that it has time to brew and take shape.

There are 2 recipes for you: with sour cream and with cream. The second option allows you to get the most juicy and soft Easter, and the sour cream one is drier and harder, but both are tasty, it just all depends on taste preferences and available (affordable) goods.

Ingredients

To make Easter from cottage cheese you will need:

• 0.5 kg of non-sour, savory cottage cheese with the highest percentage of fat content. This is the main component of the dish and it is strictly not recommended to skimp on it;
• 4 egg yolks;
• 0.1 kg of fatty butter;
• 0.15 kg of cow's cream or full-fat sour cream;
• ½ tbsp. Sahara;
• 8 g vanilla sugar;
• zest from ½-1/3 large lemon;
• 50 g seedless raisins.

To give shape, a special device is used - a “pasochnitsa”. It can be larger or smaller in size, but usually it has a pyramidal shape (with an open top), and on the side faces there are decorative elements that give the finished cottage cheese cake a solemn and elegant look.

The listed goods are enough to fill a bean box 11 cm high. But if there is no special form, then do not despair: you can use suitable kitchen utensils, dishes, in the bottom of which there is a hole to remove “excess” water (for example, a colander).

Read also
Dietary cottage cheese Easter without sugar
Dietary Easter recipe. Cottage cheese Easter without sugar. Quickly made from dried fruits and low-fat cottage cheese p.

Preparing Easter

1. The bean box must be placed in a wide bowl with the “top” down (narrow side).
2. Line the inside of the bean bag with clean, moistened gauze (in one layer). Try not to create folds, because they will be imprinted on the cottage cheese. Set the prepared pasochnitsa aside for a while.
3. Grind the cottage cheese and bring to a homogeneous mass, grinding through a sieve.
4. Add egg yolks to the cottage cheese.
5. Pour cream (or sour cream) into it.
6. Pour sugar, vanilla sugar and lemon zest into the “dough”.
7. Leave the butter for half an hour at room temperature, wait until it becomes soft, and add to the curd mass.
8. Wash the raisins well in advance and dry them on a cardboard towel. It will be added at the end of production.
9. Mix the resulting mass thoroughly with a wooden spatula and place in a water bath.

The container with the water bath is placed on low heat: the water does not have to boil very much and does not have to reach the bottom of the bowl with the curd mass. Naturally, the dishes with the “dough” must be heat-resistant.

Since our Easter is brewed, the main manufacturing process takes place in a water bath: brewing.

It lasts for about 1 hour, during which time the mass must be carefully stirred from time to time with the same wooden spatula. The brew does not have to boil or bubble. A quarter of an hour before the end of cooking, add raisins to the pan.

During the process, the mass will boil down and thicken slightly, acquiring uniformity and a soft creamy color. If the recipe uses heavy cream, the “dough” will be thinner; if sour cream is used, it will be thicker.

After removing from the water bath, the mass must be mixed again and, without cooling, poured into a beaker that is turned upside down and placed in a bowl. (We remind you that the form is lined with gauze).

The “bottom” of the form is closed with gauze and the Easter remains to stand for 5 hours at room temperature. Since it is hot, it is not allowed to put it in the refrigerator until it cools completely. But after 5-6 hours the form will go into the cold for 30-36 hours.

In order for excess liquid to leave the curd mass and the Easter to come out dense and hold its shape, you need to place a weight on the wide part (for example, a saucer and a jar of water). The liquid will flow into the bowl through the narrow part of the mold (it must be drained from time to time).

All manufacturing details can be found here:

The end of the process: decor

After a day and a half, you need to remove the mold from the refrigerator and carefully transfer Easter onto a dish. Most of their forms are collapsible and the extraction process is not difficult, but, nevertheless, there is no need to rush.

The traditional recipe, in general, can be varied at will, adding during the manufacturing process not only raisins, but also candied fruits, creating Easter with nuts - almonds, peanuts, hazelnuts, walnuts.

If nuts are added to the curd mass, they must be peeled and fried in advance (a quarter of an hour at a temperature of 170 0). Remove the roasted nuts from the husks and cut them.

Dried berries and/or dried fruits are suitable for decoration.

For those who don’t want to bother with making custard Easter, there is an even simpler option:

Mix cottage cheese, sour cream (cream) and sugar and grind with a submersible blender. Sugar can be replaced with an equal amount of boiled condensed milk (thick, made from cow's milk, without vegetable fats), you can also add candied fruits, nuts, and dried fruits.

Place the resulting homogeneous mass without cooking into the bean bag prepared using the method described above, compact tightly and place under weight in the refrigerator for 12 hours.

After that, remove the gauze from the wide part of the mold, attach a plate and turn the bean box over (or disassemble the mold), decorate.

Despite the fact that Easter cottage cheese is “raw”, it is very tasty.

There is little time left before the holiday; it’s time to choose a royal Easter recipe and amaze your loved ones with a delicious and wonderful dessert that is not difficult to make.

Read also
Cottage cheese Easter without eggs with carrots
Everyone wants to amuse themselves with something delicious during the holidays. Festive orange Easter cottage cheese without eggs with carrots and orange zest will be very good.