Easter Food

Traditionally during Lent people gave up meat, sugar, dairy, eggs, and fat. When Easter rolled around people were able to use those ingredients for tasty, rich dishes.

Pascha is one of those dishes. It is a traditional Easter dish has everything "forbidden" in it (except meat), which is probably why it is called "Pascha" in the first place. It is a food that my husband's family has always had on the Easter table and wouldn't dream of omitting from the Paschal feast. They normally have it as a spread on Russian Kulich bread.

Pascha

1 whole egg
4 egg yolks
2 1/3 cups sugar
1 cup heavy cream
2 pounds ricotta cheese
1/2 pound sweet butter, at room temperature
1 tablespoon vanilla extract
1 1/2 cups golden raisins
1 cup blanched almonds, chopped
2 tablespoons grated orange rind

Beat the egg and the yolks until thick and lemon-colored.
Gradually add the sugar, and beat until the mixture is thick and
creamy.

Pour into a saucepan and add 1/2 cup of the cream.
Heat over medium-low heat, beating constantly, until the mixture begins
to thicken. Do not boil. Remove the pan from the heat and continue
beating until the mixture has cooled to lukewarm.

In a mixing bowl, combine the ricotta, butter, the other 1/2 cup of
cream and the vanilla. Cream until the mixture is smooth.

Add the egg mixture, then the fruits, almonds, and orange rind. Blend
thoroughly.

Chill overnight.