I have to interrupt my alphabet glossary briefly to present two recipes for Russian Easter Cakes. Easter is a BIG holiday in Russia, second only to New Year's, and I'd be remiss if I missed it. First, I should mention that orthodox Easter is not this coming Sunday, it's next Sunday, but since the majority of Americans (religious or no) celebrate Easter this Sunday I am talking about it now).

I mention these recipes today, two days before (unorthodox) Easter, because Pashka needs to be made at least 8 hours in advance of eating and Kulich, while it doesn't need too much advance preparation, is traditionally eaten after midnight Easter service, so needs to be made the day before. According to the cooks.com website, for the three days after Easter it's traditional for there always to be a decorated Kulich on the dining room table, so apparently you don't just make one - you make several.

The picture of Pashka (above) is decorated with the Cyrillic letters X and B (pronounced "veh"), for "Christos voskres", or Christ is Risen.

KULICH recipe (from cooks.com)

8 c. sifted flour
2 1/2 c. warm milk
1 yeast cake
3 egg yolks beaten
2 whole eggs, beaten
1/3 lb. butter
1 c. sugar
1/3 tsp. salt
1/2 c. raisins
1/2 c. chopped almonds
1 tsp. vanilla or lemon extract or 3 drops oil of roses

Soften yeast in 1/3 cup of the milk. Scald the rest of the milk and add the butter, salt and sugar. Cool until tepid. Add yeast and stir in slowly 4 cups of the flour. Put in warm place to raise for 2 hours. Then add the beaten eggs and the preferred flavoring. Lastly add the raisins and almonds mixed with the remaining flour. Knead thoroughly and raise to double bulk. When raised, shape to fit large well greased baking powder or similar tins from which the rims have been cut to allow loaves to be removed easily. Bake in a moderate oven like bread. When baked decorate with icing and small colored candies.

Here's a recipe for PASHKA, from recipelink.com. I will be making this for an Easter morning brunch that our family has been invited to. I'm excited to share this with friends! Also - you make this in a clay pot, which I think will be very fun.

PASHKA

3 lbs. Cottage Cheese
1/2 lb. Unsalted Butter, softened
2 1/2 ounces chopped candied fruits and rinds
1/2 teaspoon vanilla extract
3/8 pint Heavy Cream
4 Egg Yolks
7 ounces Caster Sugar
2 1/4 ounce Blanched Almonds, finely chopped
2 ounces Whole Almonds, toasted
2 ounces candied fruits and rinds

Drain the cottage cheese in a colander with a plate on top for 2 - 3 hours. Meanwhile, place the candied fruits and rinds in a small bowl with the vanilla extract. Mix together well and allow to rest for 1 hour. Put cottage cheese in blender to whip, then place in a large bowl. Beat softened butter into cheese. Heat cream in saucepan until small bubbles form around the edge of the pan (Do Not Boil). Set aside. Beat eggs and sugar together in another bowl with a whisk until they are thick and lemon coloured. Slowly add the hot cream to the egg mixture, whisking constantly, then place mixture back in pan. Cook over very low heat, until mixture becomes the consistency of custard. Do Not Allow Mixture To Boil. Remove from heat. Stir in candied fruits and set the pan in a large bowl of ice covered with water. Stir the custard constantly with a metal spoon until completely cool, then mix gently into the cheese mixture. Stir in the chopped almonds. Russians have a special mold for this cake, but you can use a bowl or a 3 pint clay flower pot. Line mold with a double thickness of cheesecloth, leaving 2 inches hanging on the outside. Pour the batter into the mold and fold the edges of the cheesecloth lightly over the top. Set a weight on top of the cheesecake, and chill in refrigerator for at least 8 hours. Unwrap the cheesecloth from the top and invert mold onto a plate. The Pashka will slide out easily. Gently peel off remaining cheesecloth and decorate cake with candied fruits and whole almonds.