Recipe by Bryan Burns
"Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!"
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ground cinnamon, or to taste
This is a staple at our table every Easter. We called it Yayashnik. It was served with ham, kielbasa, raisin babka (bread), hard boiled eggs and yes, the horseradish for those who liked it. This is part of the Eastern European (specifically Byzantine Orthodox) Easter tradition. Thank you for sharing this recipe.
For those of you who didn't grow up with this tradition, another serving suggestion would be to use slices of this Hrudka on bread with slices of ham. It makes a great sandwich!
I made this to serve with the Paska bread. Was very disapointed in the flavor. Other than my son saying it looked like brains, it tasted like cinnamon egg custard. Needless to say we didn't have it with the bread. I will keep searching for a cheese flavored cheese.
The only difference between this and my family's recipe is that we use vanilla instead of cinnamon. A+. The name is a bit misleading to anyone not familiar with the dish, though--even though lots of people call it Easter Cheese, it's not meant to taste like the cheeses with which Americans are generally familiar. It's *supposed* to be on the bland side in order to complement the salty ham and the bite of the horseradish.
What a surprise to find this recipe. My husband's mother from Hungary used to make a similar recipe every Easter. She used 2 quarts of milk to 12 eggs and then also added seedless white raisins. The rest of the recipe was the same. They used to just slice it and eat it with cold sausage or ham. My husband always just called it Easter cheese.
Don't lose site of the fact that this simple (and many might say bland) dish is the perfect vehicle for Chrin, more commonly known as horseradish beets. My grandmother served this for years as part of a traditional Easter meal, and my brothers and I soon found out it was best slathered with the horseradish mix. I intend to experiment a little with the recipe this year. I'll let you know how I make out!
sounds just like my grandmother's receipe, but she used vanilla instead of cinnamon
I wanted to make this as a surprise to my Dad for Easter. This is something that was ALWAYS on the Easter table my whole life, and his. My grandmother passed away 15 years ago and it hasn't been made since. I knew my Dad had the recipe from my grandmother which was his grandmothers but I didn't want to ask him for it, I wanted it to be a surprise. I found this recipe, added golden rasins and it was perfect! He told me it tasted just like his grandmothers. (Who was a Hungarian immagrant.) Thank you so much for this recipe and helping me surprise my Dad. It will now be somthing I make every year for Easter.
My family has made this my entire life, my dad used to make it, after he passed, my mom & I, and now I make it for my husband & I. I use 3 qts of milk, 1 1/2 doz eggs, salt & pepper. We never used sugar nor other seasonings. My dad was Slovak, this was his family recipe. I don't use a double boiler, we warm the milk on med heat till almost a boil, then add the beaten eggs and salt & pepper. Stirring constantly is a must. I have an old salt bag, pour the mixture into this after curding, then grab one corner and the top of bag, tie tightly, hang overnite..it would not be Easter without Hrudka.
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Cheese - Hrudka
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 26
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