One more pass at cheese paska

The rest of the directions

Let’s take one more look at a recipe for paska, the dessert cheese featured at Orthodox Easter luncheon. The breaking of the fast of Lent must be one big food orgy considering all the delicious sweets, breads and traditional foods I am finding in this box of recipes! I can’t deny they are intriguing, but some of the candied fruits put me off. They belong in fruitcake only, haha.

Easter Dessert Cheese

3/4 lb sweet butter

4 hard boiled egg yolks (put through sieve)

5 large 8 oz packages Philly cheese

1/2 pt whipping cream

1 c sugar

1/2 c slivered almonds (or candied fruit)

Cream butter & sieved egg yolks. Add cream cheese, sugar, vanilla, whipped cream fold into 1st mixture almonds or candied fruit. Place in a mold or a sieve lined with cheese cloth, put in refrigerator for 8 hours or over night. Place in a bowl or pan to catch the drippings.

My interpretation: cream the butter & sieved egg yolks. Mix the cream cheese, sugar, vanilla & whipping cream. Fold this into the butter/egg mixture. Continue as directed above.