It is Orthodox Easter today – a week behind this year because of the different calendar – and there are treats galore.
Chocolate is not really part of the tradition, though it is starting to slowly become assimilated because of Western custom.
Instead, you have colorful eggs, Easter cake, and paskha (the name for Easter in Russian), an indulgent way of breaking lent, made of tvorog (farmer’s cheese), butter, sour cream, spices, candied fruit and nuts.
The tvorog is first pressed to get rid of the liquid and then moulded in a cheese cloth or an old wooden press (if you’re lucky to have one). It is then decorated with candied fruits, nuts etc. with various religious symbols.
You then spread the paskha on your easter cake – known as kulich – and have it for breakfast/lunch/dinner :).
Rufus' Food and Spirits Guide says
It all looks fantastic!
Just A Smidgen says
I loved reading about your Easter traditions.. I’ve never heard about tvorog.. did you make this yourself? and that Easter cake.. I’d love to learn how to make that one!! Happy Easter!!
Thank you, Smidge! Tvorog is basically milk+buttermilk, which you cook into curds and then drain in a cheesecloth into a soft cheese/farmer’s cheese.
I’ll share a recipe for the Easter cake too, if you want!
Just A Smidgen says
Sure:) I’ve never made cheese.. I know John at theBartoliniKitchens has posted a few.. but still haven’t had the courage. What does it taste like?
In basic form, it tastes pretty mild, like ricotta, but with a larger, grainier curd. In paskha revved-up form :), it’s much creamier and sweeter and has a consistency of a spread.
Is the recipe for tvorog coming up anytime soon? looks very interesting!
God påske to you too 🙂
Would you like the tvorog or the paskha recipe? Tvorog is just milk+buttermilk, heated/curdled, and then drained in a cheesecloth. For paskha, you would add butter, sour cream etc. to the tvorog in an almost 2:1 proportion.
thanks for such an informative post 🙂
Glad you enjoyed it!
Yummy, I love reading about traditions!!!