Pascha Baskets

[joasia]

I love Pascha cheese on toasted Kulich. yum. I've had it everyday, so far. Alas, I will need to ride my bike as soon as it gets warmer outside. Unfortunately, I can't escape the side effect....weight gain. :ohvey:

[尼古拉前执事]

Paska recipe for Paschal basket:

1 lb. sweet cream butter
7 egg yolks
2 c. sugar
2 lbs. cottage cheese (small curd-put through strainer with small holes)
1/2 pt. whipping cream
1 tsp. vanilla
1/2 lb. white raisins
1/2 c. chopped pecans
1/2 jar red cherries, cut up
1 med. can crushed pineapple, drained

Beat together egg yolks and sugar and add to sweet cream butter. Fold in strained cottage cheese. Whip and fold in whipped cream. Add 1 teaspoon vanilla. Add 1/2 pound raisins, 1/2 cup pecans, and 1/2 jar cut up red cherries. Fold in crushed pineapple. Place cheese mixture into 6 x 5 flower pot lined with cheesecloth. Place a saucer on top of the cheese with a brick or something heavy on top of saucer to press down cheese.

Put the pot into a pan or plastic basin to catch any liquid which will drain. Pour out each day. Keep refrigerated for 3 days.

[尼古拉前执事]

RUSSIAN PASCHA RECIPE

5 lbs farmers cheese
7 sticks unsalted butter--softened
8 whole eggs
4 egg yolks
1 qt heavy cream beaten like whipped cream
4 cups of sugar
zest of an orange
1 1/2 piece of vanilla bean scraped

Put the cheese through a sieve

Add all the ingredients and mix

Put in double boiler and with a wooden spoon mix until it looks like
thin farina. Cook until hot---DO NOT BOIL. It will be quite liquid.

Put the pot in the sink and surround with ice. Let cool and mix
occasionally. It will firm up.

Dampen cheesecloth (or cloth) with water. Put it in your mold. Fill with
pascha.

Cover. Put a can of beans on top to hasten the draining process. Leave
this in the fridge until it firms up.

If you don't have a pascha mold, a clay pot makes a decent
substitute.

[尼古拉前执事]

Braised Lamb in Sour Cream

Ingredients:
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs Lamb shoulder or leg, trimed, cubed and cut into 1 inch pieces
1/4 tsp thyme
1/4 tsp tarragon
1/4 cup butter
1/8 tsp caraway seeds
2 Tbs beef broth
2 tsp lemon juice
2 Tbs white wine
1 cup sour cream

Directions:
Mix the flour, salt, pepper thyme and tarragon in a small bowl. Coat the lamb cubes in the flour mix and brown in the butter in a saute pan. In the stoneware, mix the caraway seeds, beef broth, onion, lemon juice and wine. Add the lamb. Cover and cook on Low for 10 to 12 hours. Add the sour cream during the last 15 minutes of cooking.

This recipe is from www.crock-pot.com

[尼古拉前执事]

Stove Top

Armenian Lamb Shanks

8 ripe tomatoes, chopped
1 tsp crushed dried oregano
1/2 tsp fresh ground black pepper
1/2 tsp ground allspice
1/4 tsp nutmeg
4 1/2 pounds lamb shanks, sawed in 2 inch pieces
2 medium yellow onions, peeled and sliced

Trim shanks of excess fat, and place in an 8 quart stove-top casserole.
Add the remaining ingredients. Bring to a boil and simmer, covered, until
the lamb is tender, abut 1 1/2 hours. Partially uncover pot for the last
1/2 hour. Garnish with finely chopped yellow onion mixed with parsley.

Lamb with Sweet Red Peppers

3 pounds boneless leg of lamb, cut into 1 1/2 inch pieces
1/2 tsp pepper
3 Tbsp olive oil
2 garlic cloves, chopped
2 cups hot water
3 Tbsp chopped fresh parsley
2 large red bell peppers, cut into 1 1/2 to 2 inch pieces

Season lamb with 1/4 tsp pepper. In a large frying pan or flameproof
casserole, heat oil over high heat. Add lamb and cook, turning frequently,
3-5 minutes, or until browned on all sides. Add garlic, water and remaining
1/4 tsp pepper. Bring to a boil, reduce heat to medium, and cook partially
covered 30 minutes. Uncover and cook 10 minutes longer, or until lamb is
fork tender. Add parsley and red peppers to pan. Cook 10 minutes, or until
peppers are just tender.

Thai-Style Lamb Curry

1 T. Olive oil
2-3 T. Thai red curry paste (FYI - dish is very hot w/3 T, also I use Thai
Kitchen brand curry paste which has no funky ingredients)
2 -1/2 c. canned coconut milk
2 -1/2 pounds ground lamb (or lamb cut 1" cubes)
salt & pepper to taste
Garnish: 1/2-3/4 c. chopped cilantro

Warm oil over LOW heat, add curry paste, stir & cook for about 5 minutes
then add coconut milk. Cook & stir for another 3 minutes. Add the lamb,
bring to a boil, and lower the heat to a gentle simmer. Cook covered for 1
to 1-1/2 hours for ground lamb or 1-1/2 to 2 hrs for cubes, stirring from
time to time. The meat should be soft; if not continue cooking until it is.
Raise the heat and cook uncovered another 10 minutes or until the sauce is
thick (becomes gravy-like). Taste for seasoning (adjust with salt & pepper)
and serve garnished with cilantro (I actually stir it in after taking pan
off heat). Six servings.

Oven

Rolled Lamb with Garlic

16 garlic cloves, unpeeled
2 Tbsp chopped fresh parsley
2 tsp fresh oregano or 3/4 tsp dried
1 leg of lamb, boned, 3 1/2 to 4 pounds
3/4 tsp pepper
1 1/2 Tbsp olive oil

Preheat oven to 350F. Bake unpeeled garlic in a small baking pan covered
with foil for 15 minutes. Peel garlic. Increase oven temperature to 475F.
Set lamb on work surface, boned side up. Scatter whole garlic cloves,
parsley, and oregano over lamb. Season with 1/4 tsp pepper. Roll up roast
and tie at 2-inch intervals. Rub lamb with olive oil. Season with remaining
pepper. Place lamb in an open roasting pan. Roast lamb at 475 for 15
minutes. Reduce oven temperature to 350 F. and cook 1hour 15 minutes
longer, or until lamb is medium-rare. Serve with pan juices.

Roast Lamb with Herbs

1 garlic clove, minced
1 tsp pepper
1 crushed bay leaf
1/2 tsp ginger
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp sage
1 Tbsp oil
1 leg of lamb

Mix garlic, seasonings, herbs and oil together. Rub on the roast. Place
lamb on rack in roasting pan. Cook, uncovered, at 300F for approximately 30
minutes per pound.

Lamb Chops Stuffed with Chicken Livers

6 chicken livers, chopped
1/2 lb. mushrooms, chopped
5 tbsp olive oil
pepper
1 tbsp parsley, finely chopped
6 double rib lamb chops

sauté the livers and mushrooms in 2 tbsp olive oil, do not let them brown.
Season with pepper Add parsley. Trim fat from chops and slit them to make
pockets. Stuff with liver mixture. Heat the remaining oil in heavy
casserole, add chops and sear them over high heat in both sides. Cover
casserole and bake at 350F for 25 minutes or until tender. You can skewer
chops to close pockets and broil on both sides until cooked. Put
chops on a platter, and pour pan juice over them, and serve.
From: "Three Rivers Cookbook II"

Kifta

2 pounds finely ground lamb meat
1 large onion, finely chopped
1 1/2 tsp. pepper and allspice
1 cup parsley, finely chopped
1/2 cup lemon juice

Mix all ingredients except parsley and lemon juice thoroughly, use a meat
grinder if you have one.
To barbecue: Take portions of meat and mold on skewers, making sure it is
held firmly
To broil: Take portions of meat and mold into rolls, lengthwise, 3 inches
long. Place on a broiling pan and broil in a preheated oven at 500F. When
brown on one side, broil for a few minutes on the other side.
Serve hot, sprinkle with lemon juice and garnish with parsley.

Broiler

Broiled Lamb Chops

8 lamb chops
pepper
2 tsp basil leaves
2 tsp marjoram leaves
2 tsp thyme leaves

Sprinkle chops lightly with pepper. Mix herbs and rub into chops. Stack
together, wrap, and chill at least 1 hour. Broil 10 minutes for medium
rare, 15 for medium.
From: "Three Rivers Cookbook II"

Crock Pot

Crockpot Leg of Lamb

Take a half-leg of lamb (small enough to fit into your crockpot) and a
garlic bulb. Peel and thickly sliver 8-12 cloves of garlic (I used a
whole bulb). Use a sharp paring knife to make slits about an inch or
so apart all over the leg of lamb and stuff garlic slivers into the slits,
then put the lamb into the crockpot with a little water (maybe 1/3 c.). You
could sear the lamb in a pan first to brown it, but since I was starting
this very late at night I didn't bother and it was fine. Cook 5-6 hours on
auto-shift for fairly well-done lamb. Remove from crockpot, carve and
serve. Save broth, bones and leftovers for another dish (see following
recipe). I suppose you could also add chunks of carrots, etc to cook with
the leg of lamb. My father studs lamb with garlic the same way before
grilling on his Weber grill, and it's really fantastic.

Stews

Lamb Stew

All done in a frypan on medium heat

1 tsp sunflower oil in frypan
1 onion cut up
1 cup hot water
One large carrot
Broccoli, or whatever vegetables you are able to eat.
Your favourite seasonings.

While onion is frying lightly, cut up lamb steak in cubes. Take off any
fat.
Fry lamb with onion.
1 cup hot water - pour over lamb.
Cover frypan and simmer.
Slice carrots, put in fry pan and simmer 10 minutes.
Put in pieces of broccoli, or whatever vegetables you are able to eat.
Season with your favourite seasonings.
Cook until tender (about 10-15 minutes on low, not simmer, heat).

Lamb-Asparagus Stew

1 pound fresh asparagus spears
1/2 pound lamb meat, cubed
1 medium onion, chopped
3 tbsp olive oil
1 cup water
pepper and allspice to taste
juice of 1 lemon

Cut asparagus spears in 2 inch lengths, discarding tough portion at bottom.
Wash and drain. sauté meat and onions in oil until light brown. Add water,
and spices. Cook until tender. Add asparagus. Simmer or 15 minutes or until
tender. Add lemon juice. Serves 2.

Irish lamb stew -- crockpot recipe

1-2 pounds lamb, cut up (or broth, bones and leftovers from above recipe)
3-4 yellow onions, cut into 1/2" pieces
6-8 carrots, cut into 1/2" slices
3-4 cloves garlic, chopped (omit if using garlicky leftovers from above)
1-2 bay leaves
1/2-1 t. dried tarragon
1/2-1 t. ground black pepper

Combine the above ingredients in a crockpot with enough water to barely
cover. Cook overnight on low (slower cooking lets the veggies flavor
through without getting mushy). Allow to cool in order to easily remove the
excess fat, the bones, and the bay leaves. Reheat to serve

Welsh Lamb Caul

Caul is a rich meat soup/stew/meal-in-one enjoyed by my fellow Welshmen -
so the inclusion of leeks; the Welsh national emblem, is not surprising!:
No weights or measures, but meat should be about 1/3 and veg 2/3 of the
total volume of solids....

Neck of lamb chopped into chunks
Onions, leeks, carrots, leeks, and leeks!
One hard conference pear - whole (trust me).
Salt and pepper to taste

Fry and brown the lamb in a large, heavy stew pot
Remove excess fat and add water to cover the meat
Bring to the boil and simmer for 2 hours or until the meat is tender
Add all the veg and the pear, top up the water to almost cover the veg
Return to the boil and simmer for 30 mins

Curried

Lamb Kebabs

1 dried bay leaf
1 inch piece ginger root chopped fine
1 inch cinamon stick
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp chili powder
1 tsp garam masala
1 tsp lemon juice
1 tsp gound turmeric
1 tbsp oil
1.5 lbs lamb neck fillet

Using food processor, grind together first six ingredients (bay leaf
through chili powder). Combine with garam masala, lemon juice turmeric and
oil in a large bowl. Cut lamb into 1/4 inch slices. Add to spice mix and
marinate room temp 1 hour or overnight in fridge. Spread out lamb on cookie
sheet and cook in a 400F oven for 20 minutes. Serve with lemon wedges and
fresh cilantro.

Lamb Curry

3 lbs lamb shoulder, trimmed and cubed
2 cloves garlic, minced
4 onions, sliced
olive oil
3 tbsp curry powder
2 lemons, sliced
4 tbsp raisins
3 apples, peeled, cored, and chopped

sauté garlic and onions in oil until onions are golden. sauté lamb cubes 10
minutes, stirring. Add curry powder and onion/garlic to lamb, simmer 5
minutes. Add remaining ingredients. Pour 3 cups of water over all, and
bring to a boil. Reduce heat, cover and simmer mixture 1 hour. Best if made
1 day ahead, chilled and reheated.
From "Three Rivers Cookbook II"

Hot Lamb Curry

8 dried red chillis
4 tbsp fat (ghee, coconut oil or lard)
1 finely chopped onion
6 cloves garlic chopped
2 inch piece ginger root finely chopped
1 tsp cumin seeds freshly ground
1 tsp coriander seeds freshly ground
1 tsp fenugreek seeds freshly ground
1 tsp garam masala
14 oz can tomatoes
2 tbsp tomato paste
1.5 lb boneless lamb cut into 2 inch cubes

Chop 4 chillis. Leave the other 4 whole. Heat half the fat in pan, add
garlic ginger and onion. Stir over medium heat until golden. Stir in
spices. Cook over medium heat 10 minutes. Stir in tomatoes, paste and
chillis. Bring to a gentle boil. Cook over low heat 10 minutes. Meanwhile
heat remaining fat in ovenproof pan and cook meat until evenly sealed.
Transfer sauce to meat pan, cover and cook in a 350F oven for 1 1/2
hours until tender.

Lamb Curry with Coconut Cream

This is best made at least a day ahead; keep, covered,
in refrigerator, or you may freeze it

1 1/2 kg boned leg of lamb
2 onions, sliced
1 cup coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cumin
2 onion, chopped, extra
2 cloves garlic, crushed
2 small fresh green chilis, chopped
1 Tbs chopped fresh coriander
2 tsp grated fresh ginger
4 Tbs coconut or olive oil
1/3 cup water
150g can coconut cream (5 1/4 oz.)

Cut lamb into 2cm cubes. Combine lamb, onions, coconut milk, cardamom and
cumin in a large bowl, mix well, let stand for at least 1 hour.
Meanwhile, blend or process extra onions, garlic, chillies, coriander and
ginger until combined. Heat oil in a large saucepan, add chilli mixture,
stir over medium heat for 3 minutes.
Add a small amount of lamb mixture to pan (do not have more than a single
layer of lamb in the pan at one time), stir over high heat until lamb is
well browned all over; remove from pan.
Repeat with remaining lamb.
Return all of the lamb to pan, add water, bring to the boil, then reduce
heat and simmer, covered, for about 45 minutes, or until the lamb is
tender. Stir in coconut cream, heat through without bringing to the boil.

Lamb Curry

1 lb uncooked lamb, diced
4 Tbs olive oil
1-2 chopped onions
2 Tbs sultanas
2 Tbs coconut
lemon juice
curry powder to taste
1 cup stock

Heat olive oil and lightly fry onions, add diced meat and all dry
ingredients. Stir over a low heat until well mixed. Add stock, sultanas and
seasoning and cook until the meat is tender.

Indian Curry

1 1/2 kg leg of lamb
2 onions
1 tomato
3 Tbs olive oil
2 1/2 cm piece green ginger
1 tsp paprika
1/4 tsp turmeric
1 tsp garam marsala
pepper
3 cups water
3 cloves garlic

Peel onions and tomato. Cut meat into 2 1/2 cm pieces. Heat oil in
saucepan, add one sliced onion, sauté until golden brown. Add meat, brown
well. Chop the remaining onion roughly, combine with remaining ingredients,
except water, in blender. Blend until reduced to a paste. Add to saucepan,
stir over heat 2-3 minutes. Add water. Stir well, cover, reduce heat.
Simmer gently 1 hour or until meat is tender.

[尼古拉前执事]

How To Dye Red Eggs with Onion Skins for Greek Easter
From Nancy Gaifyllia

Red eggs (in Greek: kokkina avga, κόκκινα αυγά, pronounced KOH-kee-nah ahv-GHAH) are perhaps the brightest symbol of Greek Easter, representing the blood of Christ and rebirth. We also dye eggs other colors, but rarely will a Greek Easter be celebrated without lots of red eggs. Commercial dyes are available, but this old-fashioned natural method creates red eggs with a deep rich color. The following is for one dozen red eggs.

Difficulty: Average

Time Required: 50 minutes + 2 hours cooling
Here's How:

1. Start with 12 medium-to-small eggs.

2. Carefully remove any material clinging to the surface of the eggs.

3. In a stainless saucepan, place skins of 15 yellow (Spanish) onions and 2 tablespoons of white vinegar in 4 1/2 cups of water and bring to a boil. Lower heat and simmer, covered, for 30 minutes.

4. Strain dye into a glass bowl, and let cool to room temperature. (Don't be fooled by the orange color.)

5. In a stainless saucepan (around 8 1/4 inches in diameter), add the cooled strained dye and eggs at room temperature (up to 1 dozen). The eggs should be in one layer and covered by the dye.

6. Bring to a boil over medium heat. When boiling, reduce heat to low, cover, and simmer.

7. Dyeing time will be affected by the color of the eggs. Start checking for color at 12-15 minutes. Do not simmer longer than 20 minutes (see step 9 if they aren't red enough).

8. When eggs are the right color, proceed to step 10.

9. If eggs are not a red enough color after 20 minutes, leave in the pot and remove from heat. When the pot as cooled enough, place in refrigerator and let sit until desired color is reached.

10. Remove eggs with a slotted spoon and cool on racks.

11. When they can be handled, coat lightly with olive oil and polish with paper toweling.

12. Refrigerate until time to use.
    Tips:

    1. Save onion skins in a plastic bag in the refrigerator until ready to use.

    2. Do not use any porous (wood, ceramic, plastic, etc.) materials as they can be colored by the dye.

    3. If stainless cookware and utensils get colored by the dye, wash with regular detergent and a small amount of chlorine. Rinse very well.

What You Need:

Code: Select all

* Fresh uncooked eggs at room temperature
* Yellow (Spanish) onion skins
* White vinegar
* Saucepan
* Strainer
* Bowl
* Slotted spoon
* Paper towels
* Cooling racks
* Olive oil for polishing

[Liudmilla]

took a bit to find it .....
:bump:
Milla