A Russian treat for Easter

PATRICIA SOPER/The Southland Times

DARE TO BE DIFFERENT: Full of nuts, chocolate and dried fruit, pashka is the perfect accompaniment to fresh or stewed fruit. The rich cheese balls, encased in muslin, make the perfect Easter gift.

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It's intriguing to learn how other cultures mark Easter.

Although Christmas has the most fervent following, no doubt due to increasing commercialisation, Easter is the most important event in the Christian calendar and celebrates Christ's victory over death after his crucifixion.

Here, as in most Western cultures, chocolate eggs and rabbits as well as other novelties, mostly inspired by the mass media, play a huge part in the way we celebrate Easter.

Most culinary traditions have either gone by the board or never existed here in the first place. The simnel cake, with its almond paste filling and 11-ball topping signifying the 11 good apostles (Judas is excluded), is one of the few I can recall from my English childhood. In Russia, pashka, a dessert with a cheesecake-like texture, is the highlight of the Easter Sunday dinner table.

Traditionally placed in a pyramid-shaped wooden mould lined with muslin, the mixture itself is easy to make and no cooking is involved. Soft cheeses and sour cream are combined with chopped nuts and dried fruit then placed in the mould; holes in the bottom allow excess liquid to drain overnight.

You can use a smallish ceramic plant pot as a mould or make simple pashka balls in muslin, as they do elsewhere in Europe.

Let the balls drain by suspending them over a basin in a cold place. I tied mine to taps in the laundry, but the fridge is best if the weather is hot.

Today's recipe makes two medium-sized pashka balls.

Some hints for making pashka:

• To sterilise the muslin, place it in a basin and submerge in boiling water or boil in a saucepan. Muslin is available at good kitchen shops. I got mine from E Hayes in Dee St.
• If you use a ceramic plant pot, make sure it has a drainage hole and clean it thoroughly before lining with muslin. A new one would be best.
• If making balls, push the mixture down into the muslin for good drainage.
• Tie the balls with string. You can cover it with ribbon after the pashka is thoroughly drained.

Ingredients

• Grated zest and juice of a lemon
• 50g very soft butter
• 250g carton cream cheese
• 250g carton ricotta cheese
• 4 Tbsp sour cream
• 1/2 cup chopped dried fruit (I used dried cranberries and dried pineapple)
• 1/2 cup finely chopped dark chocolate
• 1/2 cup caster sugar
• 1/4 cup chopped blanched almonds
• Tsp vanilla essence

Method: Soften cream cheese and combine with ricotta, butter and sour cream.

Add the caster sugar, vanilla, lemon zest and juice.

Beat with a wooden spoon until thoroughly mixed. wAdd the dried fruit, nuts and chocolate.

Spread two lengths of damp muslin, each about 40cm square, on a clean surface.

Divide the mixture between the muslins. wGather the muslin ends and gently form a ball by twisting.

Squeeze gently.

Tie with string when balls are firm.

Hang from a tap or handle of a long wooden spoon (see intro) for 12 hours or overnight.

Trim string and tie with ribbon if making as a gift.

Store in the fridge.

Slice into wedges then serve with stewed or fresh summer fruit.

Prepare yourself for lavish compliments.

- © Fairfax NZ News

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