Russian Easter 2013 ♥ ..

The traditional russian orthodox easter isnt until May 5th but here are some ideas for you that you can incorporate for your Easter year ..Христос Воскресе!

 Here is a typical russian easter dinner..

russian deviled eggs ♥

Ingredients ♥

8 hardboiled eggs
2 generous tablespoons fat free or light sour cream
1 tablespoon fat free or light mayonnaise
1 teaspoon Dijon mustard
A small jar of red or black caviar (I think I useda total of about 3 tablespoons of caviar for this recipe)
1/3 teaspoon of salt
1 tablespoon of chopped fresh dill
Peel the eggs and cut lengthwise into halves.

Take out the yolks and mash well together with the mayo, mustard, sour cream and salt. Start with a fork and you can use a blender to finish mixing it into a nice lump-free homogenous mixture.
Return the mixture back into the empty egg halves. You can use just a teaspoon, or any utensil you might employ to pipe filling or decorate a cake.
Once all the eggs are filled with the filling (you may not use it all up), spoon a little bit of the caviar on top of each one.
Garnish by sprinkling fresh dill over the eggs and enjoy! ♥


Russian Easter Ham  ♥ http://europeancutie.blogspot.com/2013/03/russian-skinny-easter-ham-buzhenina.html

Ingredients ♥

1 (8 -10 lb) fresh ham extra lean

1/3 cup Dijon mustard

1/3 cup dark brown sugar, packed

salt, to taste ( you can use low sodium salt)
1 cup beer (miller 64 )

1 cup apple cider

3 cloves
2 bay leaves
fresh ground black pepper, to taste

Directions ♥

1. Preheat the oven to 325 degrees F.
2. Using a sharp knife, score the skin of the ham in a diamond oattern.
3. Mix together the mustard, brown sugar, and salt and spread all over the ham.
4. Place the ham on a rack in a roasting pan, add the remaining ingredients, and roast, basting with the juices, until a meat thermometer reads 170 degrees F or the juices run clear when you insert a skewer into the thickest part of the roast, about 3 hours.
5. Let the roast stand, covered with foil. for 15 minutes.
6. Carve into thin slices and serve with gravy, if desired. enjoy!

low fat version of russian "piroshki" ♥

1 medium head cabbage grated ( I grade this on a cheese grater the old stand up aluminum kind)
1 onion, chopped
1 tsp. dried thyme leaves
1 tsp. salt and pepper to taste
Flaky Butter Pastry (recipe follows)
1 egg

salt and pepper to taste

extra virgin olive oil

Smart Balance buttery sticks

3 cups all purpose flour

2 tbs low fat milk

1 tbs lemon juice

Measure 3 cups all-purpose flour into bowl. Cut in 1 cup Smart Balance buttery sticks, until mixture resembles coarse crumbs. Mix 1 egg with 1 tablespoon lemon juice and 4 tablespoons ice water. Sprinkle over flour mixture. Toss with fork until dough gathers into a ball. If necessary, add more ice water, 1 tablespoon at a time. Chill, if desired, to make handling easier.

Add the extra virgin olive oil about 1 tbs, half cup water, toss in cabbage and cook until tender and golden brown.

Add the onion, cook until tender then add the thyme and salt and pepper to taste. place cabbage mixture aside.

Prepare the pastry. Roll out to about 1/4 inch thickness. Cut out 4 inch rounds. Fill each with a rounded tablespoonful of cabbage filling. Fold pastry over filling.

Place on ungreased baking sheet, pressing edges together with fork. Brush with mixture of egg and milk.

Bake at 400 degrees for 12-15 minutes or until pies are evenly golden. Serve hot, cooled to room temperature, or chill and reheat for serving later.

Makes 2 dozen piroshki, goes great with the creamy beet salad "vinegret" enjoy
 

russian "vinegret" ( beet salad,my low fat version) ♥

Ingredients: ♥

• 1 lb cooked beets, peeled and diced
• 1/4 cup sour cream fat free
• 4 tbs mayonnaise fat free
• juice of half a lemon
• 2 tsp sugar
• salt and pepper to taste
• 1 handful chopped fresh dill or parsley for garnish
• 1-2 scallions
• 1-2 dill pickles
• 1 hard boiled egg
• 1 small cucumber peeled and cubed
• extra virgin olive oil

Directions:  ♥
Bring some water to a boil,(boil beets like you would potatoes) put beets in the pan and simmer until the beets are tender easily pierced with a knife--45 minutes to an hour. Let it cool.

Cube the beets into a salad bowl. Add the following, cubed, 1 small, peeled cucumber;(I substituted the cucumber for potatoes in the original recipe for a lower fat version) 1-2 scallions; 1 hardboiled egg; 1-2 good dill pickles; and a handful of fresh dill

For the dressing, I used a combo of a little extra virgin olive oil, juice of half a lemon, fat free sour cream, fat free mayo, salt and pepper.and a pinch of sugar. ( about 3-4 tablespoons, I usually eyeball it.)

Mix all ingredients together, chill for at least 20 minutes before serving and enjoy! ♥

for dessert...

russian "kulich" recipe low fat version ♥

this is a traditional russian easter bread here's my low fat version of my grandma katrina's recipe enjoy! ♥

Ingredients ♥

1 pkg. active dry yeast
1/4 cup warm water 
1/4 cup low fat margarine, softened 
1/4 cup sugar 
1 teaspoon salt 
1/4 cup milk, scalded 
2 1/4 cups all purpose flour 
1 egg, slightly beaten 
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom 
1/4 cup chopped candied red cherries 
1/4 cup chopped candied green cherries 
2 tablespoons chopped toasted almonds 
3/4 cup confectioners sugar 
4 teaspoons milk

Soften yeast in the warm water.
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Dis tribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides. I like to add a sprinkle of lemon zest!
enjoy! ♥
 russian  "pascha" low fat version ♥

8-oz pks. low fat Cream Cheese
1/2 pint low fat cottage cheese or farmer's cheese
1/4 pound sweet butter ( I can't believe it's not butter brand)
1/4 cup confectionery sugar
3/4 cup granulated sugar
cheesecloth
clean flower pot about 6" in diameter or "pascha mold" to buy the pascha mold click here....
http://marketplaceadvisor.channeladvisor.com/storefrontprofiles/deluxesfitemdetail.aspx?sfid=78319&c=946232&i=231702470
With a mixer or food processor, blend the cottage cheese until it is smooth. Add the low fat cream cheese and low fat butter and blend until smooth. Add the two types of sugar and blend smooth. Add raisins, sliver almonds, fruits as desires. Line the flowerpot or pascha mold with three layers of damp cheesecloth. Pour in mixture. Put a weight on top (10 pounds is good) and let sit in the refrigerator until no more drainage is seen (at least 2 days). Remove from mold and unwrap cloth. Make an XB on it in sugared almonds. Serve with Pascha bread "kulich" and enjoy~!

Don't forget the doggie! special easter treats Gia loves!
find them here at Posh Puppy Boutique http://www.poshpuppyboutique.com/Easter_Dog_Treats_p/sbz-eastmini.htm

me as a child at easter ♥

 

heres a great article on russian easter... ♥
http://www.facebook.com/l.php?u=http%3A%2F%2Frussianreport.wordpress.com%2Freligion-in-russia%2Feaster-in-russia%2F&h=RAQHxrT4w

Христос Воскресе! Happy Easter (Christ is Risen!) ♥Воистину Воскресе! (Yes Christ is Risen!)