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A Russian Easter Feast
| Article
# : |
13595 |
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Section : |
LIFE
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| Issue
Date : |
4 / 1988 |
1,123 Words |
| Author
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Eloise Paananen
Eloise Paananen is a food and travel writer based in
Washington, D.C. |
Russian émigrés celebrate their holidays with really serious feasting. For them, Easter, the joyous celebration of new beginnings, is the culinary peak of the year.
Mrs. Tatiana Prujan of Silver Spring, Maryland, recalls life in old Petrograd (Leningrad, she quickly corrects herself) where several generations lived together in the family house. Preparations for feasting had to begin well in advance because after the week-long Lenten fast, when no meat or animal products of any kind could be eaten, appetites were ravenous. "Everything was very rich with cream, eggs, butter, meats, and fish," she explains. "We would sculpt a sheep out of butter, with hair, eyes... very realistic for the table. And we had a whole suckling pig with an Easter egg in its mouth. Our cakes were hard to do because the dough had to be like silk."
Now as then, after the Easter eggs have been decorated, they are inscribed with the Cyrillic letters XB, which stand for Christos voskres (Christ is risen). A special Easter cake, the kulich, which begins with a sponge that rises overnight, is worked on again the following morning. More flour, eggs, butter, raisins, almonds, candied fruits, lemon rind, and a glass of liqueur are added. It takes very strong hands to knead the stiff dough for at least twenty minutes.
The dough is then poured into a special stovepipe-shaped pan to rise again. When the dough has doubled in bulk, the kulich goes into the oven. "This is the time when everyone must be very quiet. No loud noise," says Prujan. "We hope nobody comes into the kitchen or slams a door, or that no passing vehicle will cause the kulich to
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