Friday, April 14, 2006

Pashka Marin

My former co-worker Barbara Mastin gave me another great gift: her recipe for Pashka as she made it at her restaurant.
A Marin County Version of
a Russian Easter Treat
By Barbara Mastin
Cream 3 Lbs good cream cheese with 1 Lb unsalted butter until light and fluffy.
Sometimes -- for more tang -- I add a log of Montrachet Cheese.
Add 1/2 to 1 cup powdered sugar.
Or to taste -- I like to leave it less sweet
because you will add berries or jam.
Add 1 tsp real vanilla extract.
Fold in 1 cup toasted chopped almonds.
Or more if you like.
Whip 2 cups heavy cream and fold in gently.
Then add 3/4 cup (or to taste) raspberry sauce
(or Smuckers low-sugar what-ever-they-call-it.
It tastes fresher than jam)
Add it in blobs and barely cut through them -- the way you would add dark batter to make a marble cake. You want it marbleized with pockets of berry -- not a uniform pink thing.

This combination makes a fabulous torta base to which you can add layers of sun-dried tomato paste and basil pesto: layer torta mix. layer tomato paste. layer torta. layer basil pesto layer torta. Chill 'til solid. Un-mold and top with roasted pepper; parsley and pine nuts (It's the Italian Flag!) Serve with Bruchetta for an appetizer.

This makes a lot but it freezes well.

Also toss it with hot pasta for a terrific sauce (add parmesean, Kalamata olives, sausage, chicken etc.) . or leave it vegetarian.
But I digress ...
Raspberry Sauce
by Barbara Mastin
Puree 3 lbs Raspberries in processor. Sieve seeds.
Add sugar to taste and juice of a fresh lemon to taste.
This gives it a very fresh flavor.
Lemon and Raspberry work magic together.
As debauched by Dum Luk's:
that's a crimmini mushroom there in the middle just because I could.
Sweet! Or savory.
-- ml

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