- No products in the cart.
One thing I truly love about my business is all of the wonderful people that we get to meet and all of the things that we learn. In our Templeton, CA Farmers Market (on Saturdays 9-1pm). A very nice lady shared with my “Little Goddesses” a wonderful Eastern European dish called “Paskha” a Cheese Spread that she now makes with Dairy Goddess Fromage Blanc “Naked”. Being of Portuguese decent we have many traditional recipes but I am so happy to share this one that our sweet customer shared with us.
She so kindly sent me a lovely note and pictures as well as a couple of recipes. Not only do I appreciate the recipe and kind words but I am so touched at the time she took to send it to me and asked that I share it with the girls. With that I decided to share it with all of my “Godd-etts”. I am using her recipe and also picture that she shared. THANK YOU very “MOOOOOch” Nancy J.!
Happy Easter to you and yours! God Bless You All!
1 lb of Dairy Goddess “Naked” Fromage Blanc
1/2-3/4 cup of sugar
1/2 cup of good butter
1/2 cup of cream
1/3 cup of ground almonds
1`tsp lemon zest
1 tsp vanilla
Combine first four ingredients with mixer of food processor. Place in mixing bowl and add the last three ingredients and mix well. Taste for sweetness! (More sugar?)
*Prepare a bowl or a clean terra-cotta flower-pot, lined with a double layer of cheesecloth, (enough to cover the top).
Place the mixture in the *bowl, cover with the cheesecloth, place a plate over this and put on a heavy stone or can. Refrigerate up to 12 hours.
To un-mold, invert bowl over the serving plate, remove cheesecloth, decorate. I use blanched almonds in a design. Great for a lovely Easter Breakfast. You may need to double the recipe.
(Shared so kindly by) NANCY J.