Our AOC/NAOC Calendar & Recipes 2009 Information & Articles



April 2009


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SUZDAL The crowning jewel of the Golden Ring, Suzdal has over 200 historical monuments and some of the most picturesque churches in Russia.  The quiet town of 12,000 rests on the Kamenka river and was one of Russia's earliest settlements. First mentioned in teh Russian Chronicle in 1024, it has been inhabited since the 9th Century. In 1152, Yuri Dolgoruky made Suzdal the capital of the his growing fiefdom in northeastern Russia, and built a fortress in nearby Kideksha.  The Savor-Yevfimiyev Monastery (pictured), like all medieval monasteries in Russia, was also something of a fortress. Founded in 1350, it is today the largest architectural complex in the town. (Photographer: Vladimir Melnik).



  For april 2009

Our recommended Recipe


 Ingredients you will need are shown below followed by the directions to bring them together.

Have fun - Bon Appetite !

Here are recipes for three different kinds of paskha - evidence of my over weakness for this rich cheesecake.

Paskha may be cooked or uncooked.  The boiled version requires more effort, but it stays fresh longer, which was an important consideration in the days before refrigeration. My own favorite is the unboiled paskha in the first recipe, lighter than the others since whipped sweet cream is used in place of sour cream. The recipe was given to me by Maria Nickolaevna, a Russian émigré of the first wave who still loves to cook in the traditional style. The other two recipes have been adapted from Elena Molokhovets's renowned nineteenth century cookbook.

Maria Nikolaevna's Paskha

 Beat the sugar and egg yolks together until light and thick. In a separate bowl, cream the butter until smooth, then add the beaten sugar and egg yolks, mixing well.

 Press teh tvorog through a fine sieve, then mix it in well with the butter mixture, beating until the mixture is completely smooth. Slit the vanilla bean lengthwise and scrape the seeds out into the mixture. Stir in the cream.

 Line a 3-quart paskha mold or large clay flowerpot with cheesecloth. Pour the cheese mixture into the mold, folding the cheesecloth over the top. Set the mold in a bowl in the refrigerator. Place a saucer on top of the mold, and set several heavy cans on it to weight the cheese mixture down and force the liquid out through the drainiage hold in the bottom of the mold or flowerpot.

 Let teh paskha drip overnight in the refrigerator, until all excess liquid has dripped out. Unmold!

 Decorate the sides of the paskha with the letter XB in currants or nuts. Serve with Russian Easter Loaf (kulich).




2-1/2 Cups Sugar (Preferably vanilla sugar*)

5 large egg yolks

1 pound unsalted butter, softened

3 pounds Russian Cottage Cheese (tvorog) or Farmer Cheese

1 whole vanilla bean

1 pint heavy cream

 *Vanilla sugar is made by placing a whole vanilla bean in a container of sugar and leaving it there to flavor the sugar. Before using for the firt time, the sugar should be allowed to sit for 1 week. Replace the vanilla bean every 3 months or so.


 1. Add 1 cup finely chopped unsalted pistachios to the cheese mixture.

 2. Add 1-3/4 cups dark seedless raisins, 2-1/2 tablespoons finely chopped blanched almonds, and finely chopped mixed peel to taste to the cheese mixture.

NOTES: In all of these paskha recipes, unsalted butter must be used.

 Always make sure that the tvorog is well sieved and thoroughly blended with the butter and other ingredients; otherwise the paskha will turn out lumpy and unstable.

 After scraping the inside of the vanilla bean, some cooks then chop the bean itself finely and add it as well.


 In a large frying pan stir together the tvorog, eggs, butter and sour cream. Heat the mixture just to the boiling point, stirring until smooth and creamy.  Do not allow to boil. When the mixture is completely smooth, remove from the heat and set the frying pan over ice to stop the cooking.  Stir teh mixture until it cools to lukewarm.

  Stir in the remaining ingredients. (The vanilla bean is slit lengthwise and the seeds are scraped into the mixture).  Then chill the mixture in a bowl in teh refrigerator until it has slightly thickened.

  Line a 3-quart paskha mold or a flowerpot with muslim. Pour the cheese mixture into it. Proceed as in the above recipe, weighting the cheese mixture down from above and allowing it to drip overnight.

  Yield: 1 paskha


3 pounds Russian Cottage Cheese (tvorog) or Farmer Cheese

5 Whole eggs, lightly beaten

1/2 pound unsalted butter, softened

2 cups of sour cream

2 cups superfine sugar

1 vanilla bean, scraped

1/2 cup finely chopped blanched almonds

1/2 cup currants





  Cream the butter and sugar until light and fluffy, then beat in the eggs.


  Put the tvorog through a fine sieve, then mix it with the butter mixture, beating until completely smooth. Stir in the sour cream, then the jam.


  Line a 2-quart paskha mold or flowerpot with cheesecloth. Pour the cheese mixture into it and proceed as directed above.


 Yield: This pink paskha should always be served alongside the more traditional white one.



1/4 Poun unsalted butter, softened

3/4 cup superfine sugar

3 whole eggs

2 pounds Russian Cottage Cheese (tvorog) or Farmer Cheese

2 cups sour cream

1  8-ounce jar seedless raspberry jam




March 2009


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SUZDAL The crowning jewel of the Golden Ring, Suzdal has over 200 historical monuments and some of the most picturesque churches in Russia.  The quiet town of 12,000 rests on the Kamenka river and was one of Russia's earliest settlements. First mentioned in teh Russian Chronicle in 1024, it has been inhabited since the 9th Century. In 1152, Yuri Dolgoruky made Suzdal the capital of the his growing fiefdom in northeastern Russia, and built a fortress in nearby Kideksha.  The Savor-Yevfimiyev Monastery (pictured), like all medieval monasteries in Russia, was also something of a fortress. Founded in 1350, it is today the largest architectural complex in the town. (Photographer: Vladimir Melnik).



  For March 2009

Our recommended Recipe


 Ingredients you will need are shown below followed by the directions to bring them together.

Have fun - Bon Appetite !


2 Tablespoons butter

1 medium onion, coarsely chopped

1 small leek, white part only, thinly sliced

1 small carrot, scraped and thinly sliced


5 cups rich beef stock

1 small head of white cabbage (3/4 pound), coarsely shredded

1/2 cup sauerkraut

1 tomato, peeled and cut into chunks

salt, freshly ground black pepper to taste


sour cream

fresh dill (optional)


In Gogol's Dead Souls the scoundrel Chichikov is invited to dine with the landowner Manilov. As they sit down to the table, Manilov says, "Excuse us for not serving a dinner like they would in the elegant salons of the capital. Here we simply have shchi, in the Russian tradition—but it's straight from the heart. Please help yourself."

Shchi is the most Russian of soups, and coupled with kasha, it represents basic Russian fare, straightforward in both preparation and spirit. Russian folk wisdom advises, "If the shchi's good, you don't need anything else. "And it's true that a bowl of this hearty soup is enormously satisfying, needing only a chunk of black bread with garlic to round out the meal.

There are several different kinds of shchi. The original soup was made exclusively from fermented cabbage (sauerkraut), hence the name kislye shchi (sour cabbage soup). Kislye shchi is still very popular in Russia. It is a wintertime soup, harkening back to the days before mass production, when the soup could not be prepared until the sauerkraut, put up in the early fall, had fer­mented. At some point an inventive cook decided to make cab­bage soup in the summer as well, and resorted to using fresh cab­bage. Thus lenivye shchi ("lazy" cabbage soup) was born: the cook was able to avoid the laborious process of souring the cab­bage before turning it into soup.

The shchi offered here is slightly unorthodox: it combines both the summer and winter variations, but the small dose of sauer­kraut adds a nice tang without making the soup overly heavy. And this version of shchi can be served year-round with equanimity.

Melt the butter in a stockpot. Add the onion, leek and carrot and saute just until softened. Pour in the beef stock and bring to a boil. Stir in the cabbage, sauerkraut and tomato.

Simmer, covered, for about 50 minutes, or until the cabbage is tender. Check for seasoning. To serve, top each portion with a dollop of sour cream and a sprinkling of fresh dill, if desired.

Yield: 4 to 6 servings.

NOTE: As with most Russian soups, the shchi tastes best when prepared a day ahead and refrigerated overnight before serving.






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ROSTOV.  Also known as Rostov-Veliky ("the Great"), in part so as not to confuse the town with Rostov-on-Don in the South, this is one of the oldest towns in Russia.  Founded even before Riurik came to rule Russia in the 9th century, it is first mentioned in the historical chronicles in 862.  The ancient kremlin (pictured), with its six-foot-thick walls and 11 circular towers topped with wood shingled cupolas, dates from 1631. The main purpose of the kremlin - largely built in 1670-1690 by Rostov Metropolitan Jonah - was ot be the court and residence of the Metropolitan (Archbishop). (PHotographer: Vitaly Titov).



  For february 2009

Our recommended Recipe


 Ingredients you will need are shown below followed by the directions to bring them together.

Have fun - Bon Appetite !

2 Pounds Russian Cottage Cheese (tvorog) or farmer cheese

2 egg yolks

1 whole egg

1/4 teaspoon salt

1 tablespoon sugar

Butter for frying

Sour cream

Sugar (optional)

   The name syrniki derives from the Russian word syr, "cheese".  These delightful cheese pancakes provide a pleasant diversion from the usual griddle cakes for a Sunday-morning brunch or a late-evening supper.

   If the tvorog is wet, place it under a press until it loses all excess moisture.  Then mix in the egg yolks, egg, salt, sugar and flour, blending well.  Form the cheese mass into 2 sausage-shaped rolls. Chill for 30 minutes (or up to a couple of days is also okay).

   When ready to serve the pancakes, cut the rolls into 1-inch-thick rounds, gently shaping the cheese mass into patties with your hands. Fry them in plenty of butter over medium-high heat until browned, turning once.  Serve hot with sour cream and, if desired, sugar.

   Yield: 4 to 6 servings


  1. To make tvorozhniki (sweetened syrniki), to the basic recipe above add the grated rind of 1/2 lemon and 1 teaspoon vanilla extract, and substitute 4 tablespoons sugar for the 1 tablespoon called for.  Proceed as directed above.

  2. To make lenivye vareniki ("lazy" dumplings), shape the chilled cheese mixture into walnut-sized balls. Bring a large kettle of salted water to a boil, and gently boil the cheese balls until they rise to the surface, about 3 minutes. Serve with plenty of melted butter and sour cream.




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The unassuming city of 350,000 was, 500 years ago, the cultural and religious capital of Russia.  Founded in 1108 on the banks of the Klyazma River by Vladimir Monomakh, it went through a building boom in the 1100's and 1200's, presided over chiefly by Monomakh's grandson, Andrei Bogolyubsky.  One of the town's central architectural monuments is Assumption Cathedral as pictured above which was destroyed by fires in 1185 and 1237, and rebuilt in 1408.  They once had four main gates guarding its approaches and the main road from Moscow to Siberia passed through these Golden Gates, which are still standing, a significant monument to the infamous "Vladimirka" - the road prisoners took east to Siberia. (Photograph by Vera Volkova)


  For January 2009

Our recommended Recipe


 Ingredients you will need are shown below followed by the directions to bring them together.

Have fun - Bon Appetite !



What You will need:

1 cup unbleached white flour

1 cup whole-wheat flour

2 teaspoons salt

4 teaspoons vegetable oil

% cup milk

Sesame seeds or poppy seeds


Lavash has been baked for centuries in Armenia. The raw, flat rounds of dough are traditionally slapped onto the sides of a hot cylindrical oven, the tonir, where they bake in less than 5 min­utes, but nowadays the bread is more often baked in large mod­ern ovens. Lavash is an excellent crisp bread to serve with cheese or soup.


In a bowl mix together the white flour, whole-wheat flour, and salt. Drizzle the oil over the flour, and with the palms of your hands, rub the oil into the flour until it is well incorporated. Make a well in the center and pour in the milk. Mix with your hands to form a dough.


Turn the dough out onto a floured board and knead for 5 to 10 minutes, until smooth and elastic. Cover the dough with an overturned bowl and let stand at room temperature for at least 30 minutes. (It may be refrigerated at this point, if necessary.)


Cut the dough into 8 pieces. Taking 1 piece at a time, knead the dough and press it into a round on a floured board. With a rolling pin, roll out the round to 8 inches in diameter. Sprinkle it generously with sesame or poppy seeds, then roll it out once more with the rolling pin (it will have contracted a little), press­ing the seeds firmly into the dough.

Preheat the oven to 400°F. As the rounds are finished, place them on large baking sheets. Bake for 10 to 12 minutes, or until lightly browned on top. Do not over bake. Cool on racks before serving.

Yield: 8 pieces of bread.

NOTE: Unbaked rounds of lavash may be frozen between sheets of waxed paper. Unwrap and bake as needed.


VARIATION: Lavash may also be used as a soft sandwich bread to wrap around meat or cheese. Moisten the rounds of baked bread on both sides under cold running water, until they are moist but not soggy. Wrap them in a damp towel and let stand until soft, about 45 minutes.


More recipes and information to come in due time... keep coming back to review... and to bake your heart out with something new each time...


The Staff!


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Daily News is very important to those who are true Orthodox Catholic Christians.  For without knowing or gaining information for understanding about what is happening in one's local area and around the world, you could  find yourself faced with denied services in the secular area, lack of income, even (although it sounds far-fetched) ability to worship openly for the time is not far off when all will have to decide if they wish to follow the Anti-Christ through the One World Church and One World Government as prophesied by the Apocalypse, the Book of Revelation of St. John or follow the faith delivered once and for all which will cause for many to be denied the abilities to survive under those kind of conditions, causing for one to consider other options. 


Many of those who subscribe to, and some who have caused or are the cause for, these things to happen are involved in or with the Roman Jurisdiction of the Catholic Church (which is not the seat of all things "Catholic") as well as its protestant daughters such as the cultic Jehovah's Witnesses, the Pentecostal Churches, the Church of Latter Day Saints also known as the Mormon Church and far too many more to list. 


Yet, at this web site we do provide some of the reasons about why they are opined to be the harbingers of that which is prophesied in Holy Scripture for the bringing about of the End Times which we have already entered.  It is not necessarily their individual members or parishioners that should be blamed since they are only the "Sheep" and not the Shepherds... So do not think we castigate individual people of themselves as we castigate those "money changers" who Jesus Christ chased out of His Father's House as the Bible Describes; for they exist in these present times too.


Events are already rushing toward that time in which this is beginning to happen and will become more fully wide-spread. In these present times all you need to really do is look around both your local and larger areas as to what is really on-going through.  Things so very little or miniscule that they are barely noticeable except to the more informed observer may become apparent. 

Those little things are the laws of the land, economics, politics, the degrading and erosion of those rights and liberties afforded by the Constitution of these United States of America and many other things such as the manner with which entertainments have taken over much of the populace, entering into and becoming a major focus in worship, and more. 

We ask you, if you don't want to believe us... Have you heard, seen or found what is termed (of the many terms being used) that there are "holding areas" or "camps" or "Closed/Fenced communities" being built by GOVERNMENT? 

Here in North America, especially in the United States of America, we must admit that what Russia has come out of (a communistic, atheist country) we are entering into.  And one last thing that needs also to be understood... Something very important to those of you who are "Catholic" in the Roman sense of its jurisdiction....   And, we believe this also holds true for many who are "Orthodox" whether "Eastern" or "Western"....

"Never, never, never let anyone tell you that, in order to be Orthodox, you must also be eastern. The West was Orthodox for a thousand years, and her venerable liturgy is far older than any of her heresies."

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