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Posted By: stivvy Easter Basket - 04/07/09 12:49 AM
What should the contents be in a traditional Pascha basket?
Posted By: theophan Re: Easter Basket - 04/07/09 01:04 AM
Paska (bread), Butter, Boiled eggs, Hrudka (paschal cheese), Cheese, Ham, Kolbassa, Beets with Horseradish (Hrin), Veal, Lamb, nut roll, poppyseed roll, roshki, wine

a candle to be lit for the blessing
Posted By: stivvy Re: Easter Basket - 04/07/09 02:10 AM
Thank you. I had to look up Roshki. We are going to make it before Pascha. Sounds yummy.
Posted By: Pani Rose Re: Easter Basket - 04/07/09 02:26 AM
Roshki http://www.iarelative.com/recipe/roshki.htm
Posted By: Our Lady's slave Re: Easter Basket - 04/07/09 06:59 AM
Basically it's all the food things from which you have Fasted.

Someone in our Parish even has a bottle of wine in his each year smile
Posted By: theophan Re: Easter Basket - 04/07/09 02:29 PM
I have a recipe for everything but the Hrudka--that extremely rich cheese that's like freshly made mozarella.

BOB
Posted By: Miller Re: Easter Basket - 04/07/09 03:02 PM
Originally Posted by theophan
I have a recipe for everything but the Hrudka--that extremely rich cheese that's like freshly made mozarella.

BOB

Do you mean dry cottage cheese? That is what we call it in Canada and it is sold by a Ukrainian company MCC.
There are various recipes. In my family we add just melted butter and salt, but many people add sour cream to it or sweet cream and even sugar.
Posted By: Fr Serge Keleher Re: Easter Basket - 04/07/09 03:12 PM
Talk about culture-bound!

When I was in shape to do it, I used to make my own kulichi and cheese Pascha - delicious! I'm tempted to try making Pascha again, using moscarpone, but I'm not about to make any more kulichi. Pity, but I'm just not up to it.

Fr. Serge
Posted By: Garajotsi Re: Easter Basket - 04/07/09 03:25 PM
We here in Canada may include salt, a krashenka ( coloured

hard-boiled egg still in its shell), and a new pysanka/pysanky.

The cream cheese is made from dry cottage which will have

hard-boiled eggs yolks, sugar, salt,vanilla and may/maynot have a

sweet liqueur.

Unworthy

Kolya
Posted By: Garajotsi Re: Easter Basket - 04/07/09 03:27 PM
Oops frown I forgot

The cheese mixture is called "Syrnyk" smile

Kolya
Posted By: Dr. Henry P. Re: Easter Basket - 04/07/09 03:32 PM
I make syrnik with one dozen eggs and a quart of milk, some salt, sugar or vanilla if you like. Mix the eggs and milk and cook in a double boiler until scrambled consistency. Place in double layers of cheesecloth and squeeze out all of the liquid by hanging over a sink. Place in a bowl in the refrigerator overnight and squeeze again. You'll have a nice egg cheese loaf to decorate with cloves and get blessed. I did a demonstation of a traditional Ukrainian Easter basket at a local RC church a few years ago. It was featured in the Muncie, Indiana StarPress.

Henry Peresie
Posted By: stivvy Re: Easter Basket - 04/07/09 04:26 PM
Originally Posted by Garajotsi
may/maynot have a sweet liqueur.


I like the sounds of that! Never considered that. My sister makes it every year. I am going to have to ask her to try this...
Posted By: Pani Rose Re: Easter Basket - 04/07/09 05:28 PM
The recipes - including Bob's Hrudka. If this is new to you, don't be afraid to tackle the basket, it is an awesome thing. Pray the Holy Spirit will lead you, and it becomes a family affair and tradition it isn't already.

THE SLAVONIC EASTER MEAL

# 1 IN ALL THINGS – PRAYER
CANDLE
(can place a little dish of salt to hold the candle when it is lit)
PASKA – BUTTER – SALT
(ANYTHING YOU ARE GOING TO NEED FOR PASCHA DINNER)
(DON’T COOK ON PASCHA – ENJOY)
HAM – BACON – KOLBASI
COLORED EGGS
VEAL – LAMB
HRUDKA CHEESE
HRIN
NUT ROLLS & POPPY SEED ROLLS
CHOCOLATE EGGS AND CANDY
COFFEE-TEA-MILK
SOME OF EACH THING IS PLACED IN THE BASKET TO BE BLESSED BY THE PRIEST AFTER THE RESSURECTION LITURGY!


PASCHA BREAD
2 cakes yeast
2 C scalded milk
4 eggs, beaten
1 C sugar
1 tsp. Salt
½ C melted butter
8 C flour
1 C white raisins – optional

1- Dissolve yeast in milk, which has been scaled but cooled to lukewarm.
2- Add 3 cups flour and ½ cup sugar.
3- Mix, cover, and let rise in a warm place, until double in bulk and bubbly; about 2 hours (that will vary depending on the area & warmth your dough is in).
4- Then add the rest of flour, sugar, salt, eggs, butter, raisins (use enough flour to make a light dough).
5- Knead well.
6- Allow the dough to rise again, while covered, in a warm place till double in bulk.
7- Turn out onto the board or table to knead again adding enough flour to make a medium dough. (more flour may have to be used)
8- Reserve a small piece of dough, enough to make your braids to go around the bread or for a cross in the center of the bread or both.
9- Shape into 2 round loaves, place in round pudding pans (I use corning or anchor hocking round baking dishes – you can find some good used ones in the thrift stores. Some folks use coffee tins, it is just what you prefer).
10- To make braids; roll the dough out between your hands long enough to make long stands – a bit thinner than a pencil, this too will rise when baked.
11- Then braid equal pieces of dough, like you would if you were braiding a little girl’s pigtails. This takes some practice but well worth the time and effort. We place a three-bar cross on our breads, with the braid encircling the bread. If you don’t have time to braid just use a straight rolled out piece of dough to form the cross in the center of the bread.
12- Let the dough rise for the last time, until double in bulk.
13- Next, gently brush top of loaves with beaten egg.
14- Bake 350 degrees F. for 45 minutes.
15- Brush bread with butter when removed from oven to keep the tops of the breads soft.


PASCHA BREAD #2
1 Tsp. Sugar 6 Eggs, well beaten
1 C. Sugar
1 C. lukewarm water
1/2 C. Melted butter or oleo/margarine
1 Large cake yeast
3 C. Scalded milk
1 Tsp. Sugar
9-12 C. Flour To these ingredients always add 1/4 cup oil & 1/2 cup
extra sugar
2 teaspoons vanilla
1 cup white raisins
2 extra eggs and a lot of love.

Always bless your bread with the Sign of the Cross, praying
constantly asking God's blessings upon your labor.

Dissolve sugar in lukewarm water and sprikle yeast over it. Let stand for 10 minutes.

Combine luke-warm milk, eggs, salt, sugar, and melted butter in large kettle (add 1/4 c. oil, 1/2 c. more sugar, 2 tsp. vanilla), then add yeast mixture. Add 1 c. cooked cooled, drained raisins if desired. Add flour, a little at a time, kneading well after each addition until a soft dough is formed and the dough comes off your hands.

Cover, let rise in warm place until double in bulk.

Cut into 5 or 6 peices (reserving some dough to braid for the top of your loaf) knead, and shape into round loaves. I use round corning baking dishes, some folks even use coffee cans, some just shape them into balls and let them rise that way.

Let them rise again( this is the second time).

While the loaves are rising, take bits of dough and rolling it between your hands till you make 3 long ropes. Then take the ropes of dough and braid them together like you would a little girls pig tails.

Cut the ropes so you have enough to form a cross on top. I make a three bar cross in the center. I also have enough braid to circle the
top of the bread.

Brush the bread and braids with a beaten egg. Bake in a 350
degree oven for 35 - 40 minutes on the middle rack, which allows enough room
for you to get the bread easily out of the oven and not injure the braids.

Brush with butter when removing from oven, this will keep the top of your breads soft.



BRADED BREAD
1- Use this same recipe as above, following all the directions except the preparation for the pans.
2-After the second rise and your dough is now ready for the third rise, divide your dough into six pieces.
3- Make your pieces long, but the same length, and not thin.
4- Then braid the three pieces, so you have two breads.
5- Place on baking sheet.
6- Let raise until double in bulk.
7- While waiting for it to rise die an uncooked room tempature egg in red dye, dry it.
8- Place the red egg in the center of the bread to be baked. (it will cook as the bread bakes)
9- Brush the bread with beaten egg, but not the red egg.
10- When you remove it from the oven, brush with butter.

Now this is my own way of doing braided bread, there may be an easier way, but a lot of people asked me for it, and this is the way I figured out how to do it. So don’t be afraid to experiment!


TWO HOUR NUT ROLL
2 Cakes of yeast dissolved in 1/2 cup of water
6 Cups flour
1 Tsp. salt
3 Tbs. sugar
1/2 Cup butter or margarine
3 Eggs, beaten
1 Cup sour cream

Combine flour, salt, sugar, eggs, butter, and sour cream.
Add yeast and blend well (the less time you work dough with your hands the better off it is).
Divide dough into 4 parts.
Roll each part thin, as though for a jelly roll.
Spread nut filling or poppy seed filling.
Roll up and place on a greased pan.
Place a peice of aluminum foil between the rolls.
Allow them to rise for 1 hour or until double in size.
Brush the rolls with a beaten egg if desired
Bake in a 350 oven for 35 - 40 minutes
Brush with butter or margarine when you take them from the oven this will keep the loafs soft.

Nut Filling -

1 Lb. ground walnuts
1/2 Cup sugar
1/4 Cup honey
1/2 Cup warm milk

Sprinkle sugar over ground nuts in bowl.
Add honey and warm milk and mix.
More milk may be added to make it spread easier.
Brush rolled out dough with melted butter.
Then spread on nut filling.

Poppy Seed Filling -

1 Lb. ground poppy seed
1/2 Cup sugar
1/4 Cup honey
1/4 Cup warm milk
2 Tbs. butter

Combine poppy seed and sugar in bowl.
Add melted butter, honey, and warm milk and mix until well blended.
Brush dough with melted butter.
Spread on rolled out dough.

EASTER CHEESE - CIROK
12 Eggs, slightly beaten
1 Qt. of milk
1/2 Tsp. vanilla
Sugar to taste (between 1-5 Tbsp.)
Pinch of salt
Cheesecloth

Combine the above ingredients and cook over medium heat in double boiler until mixture curles.
Stir constantly!
Place in cheesecloth
Squeeze in cheesecloth
Tie to form a ball
Hang until well drained, for several hours
When cool remove from cloth
Refrigerate and enjoy!

HRUDKA - EASTER CUSTARD
2 Dozen eggs
1/2 Cup sugar
1 Tsp. vanilla
5 Cups milk
Need Cheesecloth and string
Place for either:
1. A weight for flat surface to make loaf shape
2. A place to hang the chesse as it drains for round shape

Beat eggs, add milk, sugar, vanilla and beat well.
Cook over low heat until mixture begins to curdle and only water remains.
Pour into cheesecloth, squeeze and tie tightly.
Place on flat surface with the weight on top for several hours for the loaf.
Or hang up and drain for a round type of cheese.


HRIN

4 cans whole baby beets beets (drained)
1/2 to 1 cup horseradish (depends on taste)
1/4 cup brown sugar
1/4 cup white vinegar

Cooking Instructions:
Put beets in blender or food processer and grind
mix with the horseradish
add other ingredients, mix
and store in jar in the refrigerator.


Posted By: stivvy Re: Easter Basket - 04/07/09 09:52 PM
Ignorance is bliss! My ignorance of the Pascha basket has led me to these blissful suggestions.

What do you do with the Hrin?
Posted By: John K Re: Easter Basket - 04/07/09 10:46 PM
Originally Posted by stivvy
Ignorance is bliss! My ignorance of the Pascha basket has led me to these blissful suggestions.

What do you do with the Hrin?

Put it on everything! grin
Posted By: Miller Re: Easter Basket - 04/08/09 12:17 AM
Originally Posted by Pani Rose
PASCHA BREAD #2
1 Tsp. Sugar 6 Eggs, well beaten
1 C. Sugar
1 C. lukewarm water
1/2 C. Melted butter or oleo/margarine
1 Large cake yeast
3 C. Scalded milk
1 Tsp. Sugar
9-12 C. Flour To these ingredients always add 1/4 cup oil & 1/2 cup
extra sugar
2 teaspoons vanilla
1 cup white raisins
2 extra eggs and a lot of love.

I think your 2nd "Paska" recipe is really for Babka. For those who don't know the difference between Babka & Paska: Babka, popular in
Western Ukraine has raisins, vanilla, more sugar, optional orange peel, optional icing and more sweets.
Quote
Velykodnia Babka
(Ukrainian Easter Babka)

During Easter, two breads showcase the Ukrainian homemaker- "Paska", and
"Babka". "Baba" means "grandmother" in Ukrainian or "woman" and the diminutive
form is "babka". Every household has it's own variation of this special bread,
and I have always preferred this recipe that my Mother uses. It is quite complex
as bread recipes go, and while there are much simpler versions, this one stands
alone in its taste and texture. This recipe, as well as others on these pages,
comes from "Traditional Ukrainian Cookery" by Savella Stechishin, Trident Press
Ltd. Winnipeg, Canada 1959.
1-cup milk
1/3-cup flour
2 teaspoons sugar
Ѕ cup lukewarm water
3 packages dry granular yeast
10 to 12 egg yolks
2 whole eggs
1-teaspoon salt
1 cup sugar, scant
1 cup melted butter, scant
2 teaspoons vanilla
Grated rind of one lemon
5 Ѕ cups to 6 cups sifted flour
1 cup golden raisins dusted in flour, if desired
Bring the milk to a boil and remove from the range. Add the hot milk gradually
to the Ѕ cup flour and beat thoroughly until smooth and free of lumps. If
necessary, strain or press the mixture through a sieve. Cool it to lukewarm.
Dissolve the 2 teaspoons sugar in the lukewarm water, sprinkle the yeast over
it, and let stand till every yeast granule is softened. Combine with the
lukewarm milk-flour paste, beat well, cover, and let it rise in a warm place
until light and bubbly (usually on top of the gas range is a good idea, away
from flames). Beat the egg yolks (find another use for the whites) and the whole
eggs together along with the salt; add the 1-cup sugar gradually and continue
beating till light. Beat in the butter, vanilla, and lemon rind. Combine this
mixture with the sponge and mix well. Stir in enough flour to make a very soft
dough and knead it in the bowl by hand by working the dough over and up
continually for about 10 minutes. The usual method of kneading does not apply to
babka dough. This dough is very soft. Thorough kneading is essential to develop
its elasticity. When raisins are used, add them after the dough has been
kneaded. Cover the bowl with a towel and let it rise in a warm place until it
doubles in bulk. Punch it down, knead a few more times, and let it rise again.
This second rising may be omitted, but there are those cooks who claim the
second rising gives a superior product (we always let it rise twice).
Prepare tall, 2 and 3 pound coffee cans by buttering them generously with soft
butter and sprinkling them lightly with fine breadcrumbs. Traditional Ukrainian
babka is always baked in tall, cylindrical cans. Fill the cans one third full
with dough. This is very important. If there is a bit of dough left over, use a
proportionately smaller can prepared in the same manner as above. Gather the
cans together in a warm place and cover with a towel again and let it rise until
it reaches the brim of the pan. It should triple in bulk. Brush the tops with
beaten eggs diluted with 2 tablespoons of milk or water. Bake in a moderate oven
(375 F) for about 10 minutes, then lower the heat to 325 F and bake for about 30
minutes; then again lower the temperature to 275 F and continue baking for 15 to
20 minutes longer. The baking period depends on the size of the loaves. If
needed, cover with aluminum foil to prevent scorching. Babka dough is very
delicate and temperamental. Loud noises or constant opening of the oven's door
is not encouraged. Babka dough should be baked at a moderately high temperature
at first in order to puff up and form a firm crust, and then the temperature is
lowered because this dough is very rich and scorches easily.
Remove the baked loaves from the oven and let them stand in the pans for 5 to 10
minutes. Tip each loaf very carefully from the pan onto a soft, cloth-covered
pillow. Do not cool the loaves on a hard surface. This is extremely important,
because careless handling of the loaves at this point could cause them to
collapse or settle. As the loaves are cooling, gently change their position a
few times to prevent settling.
Babka is always sliced in rounds across the loaf. The sliced bottom crust serves
as a protective cover, and it is put back to prevent the loaf from drying out.
If desired, cooled loaves may be iced or glazed and decorated with baker's
confetti.
Babka Glaze
Mix together Ѕ cup of confectioner's sugar with Ѕ teaspoon of lemon juice and
enough warm water to give a spreading consistency. Spread this icing over the
top of the babka and sprinkle with baker's confetti
http://www.brama.com/yonkersukrainianfest/recipe_babka.html
Posted By: Pani Rose Re: Easter Basket - 04/08/09 02:08 AM
Good point Miller, I never connected that. I have heard the name, but really did know for sure what it was. See, I too am a convert biggrin A Southern Baptist girl, raised in the south, married a Polish National Catholic, and we both became Ruthenian. I never heard a Polish name throughout high school. 40 years now married to Fr. Deacon Cholewisnki, I am still learning biggrin biggrin
Posted By: stormshadow Re: Easter Basket - 04/08/09 03:23 AM
My wife is part Polish and her mother makes the Babka. Great stuff!!! Hers is almost like cinnamon roll with a streusel topping. I haven't gotten the recipe yet. I know the dough has to rise FOUR times.

Posted By: Alice Re: Easter Basket - 04/08/09 01:50 PM
Originally Posted by stormshadow
My wife is part Polish and her mother makes the Babka. Great stuff!!! Hers is almost like cinnamon roll with a streusel topping. I haven't gotten the recipe yet. I know the dough has to rise FOUR times.

How absolutely divine it sounds! I have tried store bought and even that was good! YUM!!!!!!
Posted By: Pani Rose Re: Easter Basket - 04/08/09 02:11 PM
Originally Posted by stormshadow
My wife is part Polish and her mother makes the Babka. Great stuff!!! Hers is almost like cinnamon roll with a streusel topping. I haven't gotten the recipe yet. I know the dough has to rise FOUR times.

My husbands grandma always made the Babka, but somehow I never connected that it had a different name than the Pascha. I had always heard the word, but it never seem to register in my brain until yesterday. I always loved it, but my hubby is not a rasin eater, so he passes. He really doesn't know what he is missing.
Posted By: Alice Re: Easter Basket - 04/08/09 02:29 PM
So 'Pascha' (the bread, not the holiday) in Russia is the same as 'Babka' in Poland?!?

And this is the traditional Easter bread for Russia, Ukraine and Poland?

The Greek Easter bread is not as exciting... frown

Alice

Posted By: theophan Re: Easter Basket - 04/08/09 03:38 PM
ALICE:

Actually the Pascha breads that I've had are just a very fine bread that is not sweet nor does it have any cinnamon. It could be sliced for sandwiches or used for morning toast. The Babka I've had is like cinnamon bread you'd eat for breakfast.

BOB
Posted By: theophan Re: Easter Basket - 04/08/09 03:41 PM
Miller:

Actually the Hrudka cheese I've had is almost wet in its moisture content and is so rich I can't eat but about a half slice at a time.

Fresh mozarella is about the same. It comes in its own excess water and can almost be squeezed to get more moisture out of it.

BOB
Posted By: Halia12 Re: Easter Basket - 04/08/09 03:44 PM
Originally Posted by Alice
So 'Pascha' (the bread, not the holiday) in Russia is the same as 'Babka' in Poland?!?
And this is the traditional Easter bread for Russia, Ukraine and Poland?

The Greek Easter bread is not as exciting... frown

Alice
No Alice that is not true. This is true:
Quote
I think your 2nd "Paska" recipe is really for Babka. For those who don't know the difference between Babka & Paska: Babka, popular in
Western Ukraine has raisins, vanilla, more sugar, optional orange peel, optional icing and more sweets.


The ladies at church who bake for the Easter bazaar sales are very firm about the differences. And this is one of the differences between Eastern Ukrainians & Western Ukrainians. Western Ukrainians bake both Babka & Paska for Easter but distinguish between the two as has already been said. Eastern Ukrainians bake only Paska for Easter.
And the bread is Paska not Pascha.
Hope I have it clear to all.
Posted By: theophan Re: Easter Basket - 04/08/09 03:44 PM
Quote
What do you do with the Hrin?

Stivy:

To me it's a bit like the British custom of having horseradish with roast beef. It's a great relish to liven up the taste buds.

BOB
Posted By: Alice Re: Easter Basket - 04/08/09 03:45 PM
Originally Posted by theophan
ALICE:

Actually the Pascha breads that I've had are just a very fine bread taht is not sweet nor does it have any cinnamon. It could be sliced for sandwiches or used for morning toast. The Babka I've had is like cinnamon bread you'd eat for breakfast.

BOB

Ahh...so Russian Pascha bread must be like the Greek tsoureki bread for Easter...kind of like a sweeter version of Challah bread?

P.S. I like horseradish...delis also have something called 'horseradish mayonnaise' which is really good on roast beef sandwiches too.
Posted By: theophan Re: Easter Basket - 04/08/09 03:47 PM
ALICE:

A Russian Pascha is like Halia12 describes. It's a very fine bread but not sweet. It's just the finest homemade bread you'll ever sink your teeth into. Something like my Sedish grandmother used to make when she made limpa rye. You let it rise a couple times and punch it down and each time it makes the final product that much more dense and that much more fine in texture.

BOB
Posted By: Halia12 Re: Easter Basket - 04/08/09 03:49 PM
Quote
Ahh...so Russian Pascha bread must be..kind of like a sweeter version of Challah bread?


No Alice, Challah is a Jewish bread and does not have milk and eggs because it is against Koser laws to mix milk and eggs. As you can see from the recipes Paska has milk and eggs and lots of eggs.
Posted By: Halia12 Re: Easter Basket - 04/08/09 03:50 PM
Originally Posted By: Alice
So 'Pascha' (the bread, not the holiday) in Russia is the same as 'Babka' in Poland?!?
And this is the traditional Easter bread for Russia, Ukraine and Poland?

The Greek Easter bread is not as exciting...

Alice



No Alice that is not true. This is true:

Quote:
I think your 2nd "Paska" recipe is really for Babka. For those who don't know the difference between Babka & Paska: Babka, popular in
Western Ukraine has raisins, vanilla, more sugar, optional orange peel, optional icing and more sweets.


The ladies at church who bake for the Easter bazaar sales are very firm about the differences. And this is one of the differences between Eastern Ukrainians & Western Ukrainians. Western Ukrainians bake both Babka & Paska for Easter but distinguish between the two as has already been said. Eastern Ukrainians bake only Paska for Easter.
And the bread is Paska not Pascha.
Hope I have it clear to all.
Posted By: John K Re: Easter Basket - 04/08/09 04:07 PM
Coming from a family that is Polish on both sides, I can asssure you that the babka that I was raised on at Easter (and Christmas) is the same thing as the Paskas that I experienced at my former Ruthenian GC parish, and the breads that I have purchased at the bakes sales of the Ukrainian GC just down the street from the Polish parish where I was raised.

No cinnamon, vanilla, orange peel or icings. That would be the kulichs that we bought at the RO church around the other corner. Baked in coffee cans and iced with a glaze.
Posted By: Halia12 Re: Easter Basket - 04/08/09 04:25 PM
Do you mean a "Kolach" which is a Ukrainian word for a round breaded bread used at Christmas for at Panakhyda and other occassions.
I suspect the Ukrainian Catholic Churches you have visited have people who have intermarried with Poles in Galicia or in the USA which caused the blurring of traditions.

Originally Posted by John K
Coming from a family that is Polish on both sides, I can asssure you that the babka that I was raised on at Easter (and Christmas) is the same thing as the Paskas that I experienced at my former Ruthenian GC parish, and the breads that I have purchased at the bakes sales of the Ukrainian GC just down the street from the Polish parish where I was raised.

No cinnamon, vanilla, orange peel or icings. That would be the kulichs that we bought at the RO church around the other corner. Baked in coffee cans and iced with a glaze.
Posted By: Alice Re: Easter Basket - 04/08/09 05:49 PM
Well, this all sounds kind of complicated but never the less delicious! Different parts of different countries tend to have different recipes of the same theme...

Thank you, dear Halia, for taking the time to explain to me. You always sound as if you fiercely love your ethnic background, as you should rightly do so...

I worked with a woman last year, a recent immigrant from Ukraine--and what a lovely, lovely human being she was!! Her face and her smile shone with her beautiful spirit. We often spoke of common Orthodox customs we shared and I liked to learn about her foods and traditions...She had once lived in Greece on her immigration journey, so she knew a little of mine too. Even though she still had a hard time with English, we communicated from the heart and soul...I will always remember her, and she had the same name as you!

Another man who worked there although not ethnically Ukrainian, had lived in Ukraine most of his life and loved it very much. He had a calendar with lovely photos of Ukraine which he shared with me. The churches were breathtaking as were all the photos. What a beautiful country!

Such beautiful souled people are truly the best representatives of their countries... smile

Ukraine sounds like a wonderful country with a proud heritage and lovely people. smile

Be well,
In Christ,
Alice
Posted By: theophan Re: Easter Basket - 04/08/09 05:58 PM
Quote
lovely people


You're one of them, too. grin
Posted By: Alice Re: Easter Basket - 04/08/09 07:41 PM
Originally Posted by theophan
Quote
lovely people


You're one of them, too. grin

blush Thank you...

Humbly,
Alice
Posted By: stormshadow Re: Easter Basket - 04/08/09 10:53 PM
It's very interesting to hear of the different recipes and such that go into making an Easter Basket.

Sadly, my family has not had a basket blessed that I can remember (I'm 32) in my lifetime. Lots of excuses.

Looks like its up to me. My personal Easter basket will include the usual: sunka, maslo, kolbasi, slanina, and chrin.

My family tends to make a very dry Paska--unfortunately the only thing it's good for is toast slathered w/butter smile Babka will be taking it's place in my basket.

Salt was mixed with granulated garlic, onion, paprika, and black pepper which will be going into the potato salad later on.

Also in my basket will be a (hopefully) lovely German Riesling to accompany the ham.

I had read that in Europe, wine WAS a customary part of the basket. Good tradition, indeed.


Posted By: tjm199 Re: Easter Basket - 04/09/09 02:53 AM
Slava Isusu Christu! (Glory to Jesus Christ!)
Slava na Viki! (Glory forever!)

Yes, wine is certainly a good thing to put in a basket to be blessed. My dad and I used to make wine when I was still living at home (we started when I was 12--just don't tell the police I was his main taste tester!) and I recently found two bottles of our peach brandy from 1978! Oy, is it good and strong! I put a small bottle of that in my basket last year along with a small bottle of Slivovitz. If you don't know what that is, it's pretty ubiquitous in many Eastern European nations. It's plum brandy and it is wonderfully strong. You know you've had something when you take a shot of Slivovitz. It will be in my basket again this year.

Enjoy the Holy Week services. They are so meaningful and full of hope, even though they deal with such serious things.

Tim

Posted By: Pani Rose Re: Easter Basket - 04/10/09 02:15 AM
I always add a full container of salt, and not just a little bit, that way I have the blessed salt from Pascha all year long. biggrin I like sea salt.
Posted By: CatholicNerd Re: Easter Basket - 04/11/09 06:09 PM
We are going to a Russian Catholic parish tonight. We want to put together a Pascha basket to be blessed, but have never done this before. We don't have a cover for our basket, neither of us like horseradish, and we don't have the kitchen facilities for making our own bread at the moment. Will we be considered weird if we leave these things out/will anyone notice? Can I use store-bought bread, and cover the basket with a plain white cloth?
Posted By: Our Lady's slave Re: Easter Basket - 04/11/09 06:41 PM
Being very honest - if it's anything like my Parish you will see every type of container - from plastic carrier bags to elaborate baskets.

I have an embroidered cover that my GodPapa gave me and others have plain white towels or dinner napkins as covers.

Include butter , salt , eggs [ hardboiled !! ] some ham and other meat and whatever else you can get . How about a small bottle of olive oil ? Some small bread rolls ?

When you place yourbasket with the others fold back the cover but leave it on your basket so when they are blessed it will get sprinkled [ or drowned biggrin ] by the Holy Water that Father sprinkles freely everywhere as he Blesse them.

I hope you enjoy the experience and the Liturgy biggrin

Do pass on your impressions afterwards
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