Пасха не за горами!

imagesПасха — праздник Светлого Христова Воскресения. Первую Пасху праздновали древние иудеи за 1500 лет до Рождества Христова, в связи с выходом израильтян из Египта под руководством пророка Моисея. Ветхозаветная Пасха знаменовала избавление еврейского народа от еги­петского рабства, а слово это по-древнееврейски означа­ет «исход», «избавление», «отвести удар», «перескочить». То есть, когда ночью проходил ангел-губитель, то, увидев кровь агнца на дверных косяках, он проходил мимо, не тро­гая никого в этом доме. Кровь ягненка «отводила удар», свидетельствуя, что кто-то уже умер за первородного в этом жилище. Своей смертью ягненок спасал от смерти других. С того времени евреи и празднуют ежегодно Пас­ху. Именно в дни празднования еврейской Пасхи было вы­дано и казнено Иисуса Христа. Все прекрасно знают «Тай­ную Вечерю». Именно на ней Христос вместе с учениками праздновал Пасху, то есть должен был есть и символичес­кого жертвенного ягненка. Но Христос дал Апостолам хлеб и сказал: «Ешьте, это Тело Мое», а также дал чашу с вином и сказал: «Пейте, это Кровь Моя, которую я проливаю за вас». Другими словами он сопоставил себя с жертвенным ягненком.

Новозаветная, христианская Пасха была установлена апостолами вскоре после крестной смерти и Воскресения Иисуса Христа и наполнилась новым смыслом, Это — праздник победы над смертью.

Порадуем Вас несколькими рецептами куличей:

 

Кулич Миндальный
1 кг муки, 1 /2 л молока, 50-70 г свежих дрожжей, 5 яиц, 200 г сахара, 300 г сливочного масла, 200 г очищенного миндаля, 1 лимон, 150 г изюма, соль по вкусу
Вскипятить молоко, охладить до температуры парного молока. В небольшой части молока развести дрожжи, добавить 1 столовую ложку сахара. В молоко всыпать муку, добавить вспенившиеся дрожжи, тщательно перемещать и, прикрыв полотенцем, поставить в теплое место для брожения. Когда тесто поднимется, прибавить 5 взбитых с оставшимся сахаром желтков, растопленное теплое масло, натертую цедру лимона, часть очищенных измельченных ядер миндаля, изюм, соль, наконец ввести взбитые в стой¬кую пену белки, тщательно вымесить тесто, перемешивая сверху вниз. Положить тесто в обильно смазанную мягким маслом, посыпанную мукой форму, дать подойти, смазать поверхность кулича желтком, посыпать ядрами миндаля. Выпекать при температуре 180 °С до готовности.

Кулич бабушкин
0,5 л молока, 2 ст. сахара, 9 ст. муки, 6 яиц, 300 г маргарина, 150 г изюма, ванилин
Все компоненты для теста брать в теплом виде. 1 бутылку молока вылить в большую миску, где будет тесто, добавить 30 г дрожжей, 1/2 стакана сахара — слегка подогреть и размешать с 3 стаканами муки, поставить в теплое место на 1,5-2 часа (чтобы увеличилось в объеме вдвое). 6 желтков растереть с 1,5 ст. сахара добела, добавить ванилин и положить в тесто. 300 г маргарина растопить и добавить половину его в тесто. Белки взбить и тоже в тесто. Добавить еще около 6 ст. муки и месить: на доску насыпать муки, положить тесто. Руки очистить, вымыть, смазать оставшимся маргарином и месить. Снова очистить руки, смазать и месить, пока тесто не перестанет прилипать к рукам. Положить тесто в миску и снова поставить в теплое место на 1,5-2 часа. Изюм помыть, залить кипятком, откинуть на дуршлаг. Потом вытереть полотенцем, обвалять в муке и вмесить его в тесто. Тесто выложить в форму, смазанную маслом и обсыпанную мукой. Дать немного расстояться, и только после этого выпекать в духовке (не вы¬ше 150 ОС) 1,5 часа. Если сверху будет подгорать, то поло-жить влажную бумагу.

Тыквенный
Тыква — 300 г, молоко — 500 г, масло сливочное — 200 г, яйца (можно и без них) — 3 шт., сахарный песок — 200 г, дрожжи — 50 г, соль по вкусу, ванилин — 1/4 чайной ложки, мука — 1,5 кг (и еще сколько замесится). Тыкву вымыть, очистить от кожуры и семян, нарезать мелкими кусочками, пересыпать сахарным песком и дать выстояться до выделения сока, отварить в нем на медленном огне до готовности. Массу протереть через мелкое сито, добавить молоко, масло, яйца, сахарный песок, соль и распущенные в небольшом количестве теплого молока дрожжи. Замесить тесто, постепенно вмешивая небольшими порциями муку и ароматизатор, и дать ему подняться. Приготовленные формы заполнить тестом до половины объема, дать ему расстояться до полного заполнения формы и выпекать в духовке на среднем огне.

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