this post was submitted on 16 Oct 2025
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Easter brunch. There was this whole tradition from Slovakia where she grew up, but no one took up the mantle. Even when the following generation made one of the dishes, it was never the whole tradition. Now my Easter’s are with my own family and I have no idea what the traditions all were.
And it started with nut rolls and other treats made well ahead of time. Granted an obscene amount of effort for one person.
The “cheese” was most distinct although not my favorite. It was an egg thing that was “cheesed”, or strained through cheesecloth to become denser, more solid. I always wondered if it was called equivalent to “cheese” in Slovakian or if that was a missing translation
Was it a cured egg yolk? Your description reminded me of that. https://youtu.be/kp6F7jW5cmI
No, but fascinating. I’d taste that, but damn the amount of time that went into that.
No in this case it’s simpler. I never had opportunity to see how it was made as an adult.
From a child’s perspective ….. think like scrambled eggs, but hung in cheese cloth to drain. When put on the table, it’s the size and shape of a small loaf of bread. You cut in slices to serve and it’s the consistency of a soft cheese, maybe Monterrey jack.
My comment on the effort was for the overall thing. One woman made a feast for like 20 people. Some parts were simple, like ham and kielbasa. Some were more involved like the “cheese”. Some involved attention to many tiny pieces, like nut rolls. Some involved scale, like so many small loaves of bread. And there were always pecan rolls. Then there were so many different treats, all home made, all by one person. And she would not only be ready on time but early enough to pack a sampling into a basket to take to church and be blessed
It must have been weeks of effort by one person, gone in an hour