| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Polish |
Polish, Desserts, Breads, Easter |
10 |
Servings |
INGREDIENTS
| 5 |
|
Egg yolks |
| 2 3/4 |
c |
Sugar |
| 1 |
c |
Coffee cream |
| 2 |
lb |
White farmer cheese |
| 1/2 |
lb |
Unsalted white butter |
| 1 |
tb |
Vanilla |
| 4 |
oz |
Almonds; peeled, chopped |
| 4 |
oz |
Small raisins; steamed |
| 1 |
|
Orange; grated orange of |
INSTRUCTIONS
Beat the egg yolks with the sugar until thick and creamy. Add half the
cream. Heat stirring almost to the boiling point, but do not boil. Remove
from the heat.
Combine in a blender the cheese with the butter, the rest of the cream and
vanilla. Fold in the egg mixture, mix well. Add the almonds, raisins, and
orange rind.
Refrigerate for 4 hours. Place in a corner of a small sack (pillow-case).
Hang in a cold place, and let the liquid drain for 24 hours.
Serve very cold. Cut small slices.
It is an old, traditional Easter delicacy from the eastern regions of
Poland.
The Art of Polish Cooking by Alina Zeranska ISBN 0-88289-709-8 MM Wrenn
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
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