Pascha Baskets

[尼古拉前执事]

In the Russian tradition, the faithful carry home the "Thursday Fire" - the candles that we hold during the reading of the 12 Passion Gospels on Holy Thursday night. The flame is used to light the lampada in the family's Icon Corner where it remains burning for the whole year.

Does this mean that at some point during Holy Week (or whenever) our icon corner light is supposed to be extinguished?

Noah

Yes Noah. On Holy Thursday night before you go to church usually.

[尼古拉前执事]

Here is an illustrated uniate guide to the Pascha Basket: http://www.melkite.net/Resources/Basket.jpg and http://www.carpatho-rusyn.org/customs/easter.htm

[joasia]

When I came to the Russian church, I was thrilled to see that they had baskets to bless: I was able to keep something of my Polish heritage. I grew up helping prepare the basket for my family and now I prepare my own. After the midnight service, we have a trapezi, around 4:30 am. It is a difficult path to follow, but the celebration of Pascha is a great joy. And when Pascha fell on the same Sunday as the catholics, I was so happy to bring my basket to my family.

I introduced them to kulich and pasha cheese. Of course, I also had the tsoureki.

Who started the tradition of the proper Pascha basket? I ask because I was told that meat should not be in the basket, for blessings. And the butter that is shaped like a lamb, with the flag is an exact replica of the catholic lamb of Easter(I know, because my mother has a little statue of that lamb that she puts in the basket). I haven't seen that in any Orthodox Pashca baskets before, though.

So...what is the real Orthodox tradition??

[尼古拉前执事]

Well a meat blessing is one of the blessings, usually it is wrapped in foil but in the basket. Some of the illustrated guides above show good placements.

[尼古拉前执事]

• Exported from MasterCook *
  
  

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                  The Perfect Hard Boiled Egg

Recipe By : Julia Child, "The Way to Cook"
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes

Amount Measure Ingredient -- Preparation Method

---

For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)

*note: water should cover the eggs by 1 inch, so use a tall pan, and
limit
cooking to 2 dozen eggs at a time.

1. Lay the eggs in the pan and add the amount of cold water
   specified. Set
   over high heat and bring just to the boil; remove from heat, cover the
   pan,
   and let sit exactly 17 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes
   and
   water. Chill for 2 minutes while bringing the cooking water to the
   boil
   again. (This 2 minute chilling shrinks the body of the egg from the
   shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring
   to the
   boil again, and let boil for 10 seconds - this expands the shell from
   the
   egg. Remove eggs, and place back into the ice water.

   Chilling the eggs promptly after each step prevents that dark line
   from
   forming, and if time allows, leave the eggs in the ice water after the
   last
   step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

   The peeled eggs will keep perfectly in the refrigerator, submerged in
   water
   in an uncovered container, for 2 to 3 days.

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

NOTES : The perfect hard boiled egg has a tender white, and a yolk
properly
set. There is not the faintest darkening of yolk where the white
encircles
it (a chemical reaction caused by too much heat in the cooking
process).
Eggs cooked this way can also be peeled neatly.

The system described here, developed by the Georgia Egg Board, takes
a bit
of fussing - but it really does produce an absolutely Perfect Hard
Boiled Egg!

[Maria]

Dear Father Deacon:

Does the cookbook allow for differences in altitude?

When I was a child I lived in the Sierra Nevada range at an elevation of 5000 feet. As my parents were stricken with the flu, I was asked to boil and dye the eggs for my siblings. I carefully boiled some eggs according to a recipe book similar to the directions you quoted. I remember that I let them sit for 20 minutes. Then I artistically dyed them and carefully decorated the Easter baskets.

My oldest brother got to his basket of eggs first and proceeded to crack the egg on my father's head (my father had a hard head) :mrgreen:
Anyway, my dad had to wash his hair as the egg ran down his head and face. All the eggs were still quite raw. That was an invaluable lesson in how altitude affects the boiling temperature.

Lovingly yours in the Risen Lord,
Elizabeth

[OrthodoxyOrDeath]

Jordanville Paska Cheese Recipe

2 1/2 # Farmers cheese
2 1/2 sticks unsalted butter, softened
1 cup heavy cream
5 egg yolks
4 hard-boiled egg yolks
1 1/2 # extra-fine granulated/castor sugar (not confectioner's sugar)
1 vanilla bean or 1 tsp. extract
Optional: candied fruit, chopped

Press cheese overnight in cheesecloth-lined colander.

Cream butter and sugar well, then sieve hard-boiled yolks and add them. Mix in raw yolks [doesn't say to cream them in]. Add vanilla and cream. Add cheese and mix well. Add candied fruit if desired.

My wife made this recipe this year. We have several Russians in our church and we have made the traditional Russian basket as a way to "support" their unique traditions.

The above recipe is delicious, but difficult to make (especially when you are still fasting.