Easter cottage cheese

Category: Easter

Ingredients
cottage cheese	500 g
fresh sour cream or cream 33%	100 - 120 g
softened butter	50 g
yolks (who is afraid, you can not put)	3 pcs.
salt	1/4 tsp
powdered sugar	2 - 3 tbsp. l.
raisins	2 tbsp. l.
finely chopped dried apricots	2 tbsp. l.
lemon zest	1 tsp
vanilla sugar	1 tsp

Cooking method

1. The curd should be fairly dry. Soak the raisins overnight in a skate, rum, wine.
2. Rub the cottage cheese twice through a sieve or colander, so that it becomes softer (you can simply beat with a mixer or pass through a meat grinder).
3. Mix cottage cheese with sour cream (cream), butter, yolks, salt, vanilla sugar and powder, mix everything thoroughly. Add raisins, dried apricots, zest. If you want, you can put nuts, but I think they are a little rough.
4. Put the mass in a pasochny or in another form (I put it in a salad bowl in the shape of a truncated cone), covered with gauze or foil. Cover with a plate on top and place the load, for example, a can of water. Refrigerate overnight. Do not forget to substitute a plate under the form so that excess liquid flows into it.
5. Remove the finished cake from the mold, decorate with candied fruits (there are multi-colored ones in the store), raisins, dried apricots or any other berry (you can just use multi-colored sprinkles for cakes).
Store only in refrigerator. Eats up with a bang

Note

For several years I have been making cottage cheese cake for Easter. It doesn't need to be baked. And the kids like him very much

"Holidays, a holiday and a celebration of celebrations," the ministers of the cult call Christian Easter. Indeed, Easter is one of the most revered common Christian holidays. According to the teachings of the church, this holiday was established in memory of the resurrection of the son of God Jesus Christ crucified on the cross.

Christian Easter is a transitional holiday, as it is celebrated on the first Sunday after the vernal equinox and the full moon and falls on the time from April 4 to May 8 (from March 22 to April 25, old style).
After the introduction of Christianity in Russia (the end of the 10th century A.D.), along with the rites and holidays of this religion, Easter came to the Russian land. Here she merged with the spring holiday of the ancient Slavs. From ancient beliefs, the tradition of painting eggs has entered into Easter customs. In the distant past, the egg, from which, breaking the shell, a chick is born, was associated with something incomprehensible, mysterious. During the Slavic holiday of the propitiation of spirits, along with other gifts, they brought blood-dyed eggs, since blood, according to ancient beliefs, was considered a delicious food for spirits. Subsequently, the eggs began to be painted in various bright colors so that the spirits would pay attention to the gifts brought to them by people. A custom is a link that connects us with the past, with history; he is the legacy of hoary antiquity, passing from generation to generation. We have long forgotten the very meaning of many of the customs, but we hold fast to them. Any holiday is an important, eagerly awaited event, and especially the Holy Resurrection of Christ.

The arrangement of the Easter table is one of the most dear and ancient customs for us. In the old days, Easter preparations were a real sacred rite, some kind of cult. They prepared for them, talked about them, thought about them. When women and cakes were baked, it was impossible to slam doors, walk soon, talk loudly so that the cake would not sit down. When they were rubbing Easter, God forbid, they began to interfere with it in the opposite direction! And the coloring of eggs, this privilege of children, how much joy and fun, how much competition, soiled hands and spoiled dress!

And here is the result of all these worries - an elegant Easter table, tempting and attractive, especially after fasting, meets us on Easter night, when at the first glimpses of dawn we are tired and solemnly inclined to return from Matins. A dazzling tablecloth sparkles with whiteness. Whole heaps of various dishes, Easter cakes, women, Easter, ham, Easter lamb, various jellied and stuffed representatives of tetrapods and birds decorate the table in abundance. All this is covered with a mass of fancy flowers, stylized lush roses, the most unnatural shades. Everyone sits down at the table, happy and hungry, breaking their fast noisily.

And the dawn flaring through the windows looks out and from the street, through the double frames, the ringing of Easter bells bursts into the room.

The Easter table should certainly be, to the best of your means and skill, very elegant and plentiful. It is covered by the time the family returns from Easter Matins Matins and remains covered and cleaned all week, only a few times a day should be tidied up, which is upset, put clean plates, change cutlery and glasses. The roast must be adorned with beautifully cut white paper cuffs.

Cakes, Easter cakes, women can be decorated with a small amount of multi-colored dyed millet. It looks nice against the background of white sugar glaze. Millet is prepared as follows f. Several small portions of millet are taken. Each portion is painted with paint (watercolor or gouache) by mixing, then dried. Dried multi-colored portions are mixed with each other.

The crosses with multi-colored ribbons are very painted on the Easter table; this is an old Russian custom, which, unfortunately, has been almost forgotten. It is necessary to prepare in advance, as needed, neat sticks of small size and neatly planed, with a pointed end, as thick as a thin little finger. The same number of others, the same thickness, but half the length - for the crossbar. Each cross is tied with a piece of narrow, brightly colored ribbon. Tie the crossbar, tie it with a nice bow, and leave the ends hanging. The crosses are stuck one at a time in each roast, Easter cakes, Easter cake, etc. You can put flower pots on the table, wrapping the polka dots in variegated colored paper. You can prepare small, low, wide boxes in advance by putting soil in them, and sow the seeds of watercress, oats or lentils (thickly). For one and a half to two weeks, fresh tender greens appear. Colored eggs are placed in it and placed on the table. Easter eggs are painted in a wide variety of colors - pink, yellow, red, blue, blue, green and marble. For coloring, you can use the usual food colors. In the absence of such, boiling in natural dyes is used: onion husks, beets, carrots, fresh herbs (juices), etc.

The marble color is obtained as follows: the egg is lined with multi-colored ribbons, shreds, threads. Then it is tied with threads, wrapped in a thin white cloth, again tied with threads, dipped into cold water and put on fire. After boiling, cook for 10 minutes. After cooling, the eggs are wiped with a cotton swab dipped in vegetable oil, then dry with a towel. Both painted and unpainted eggs can be painted additionally by taking regular paints and using either a brush or a pointed stick.

The choice of dishes for the Easter table depends, of course, on taste and means. Only: Easter, Easter cake, ham, colored eggs, butter, some cold roast, and even "Thursday salt" are considered obligatory.