Russian Cuisine

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  BASIC SPONGE CAKE

Ingredients

4 large eggs, separated and at room temperature
A pinch of salt
2/3 cup sugar, in all
1/4 teaspoon cream of tartar
2/3 cup cake flour, sifted
1 teaspoon vanilla extract, freshly grated lemon r
A 9-inch round spring-form baking pan
Wax paper f

Description
This is a cake of many virtues: it is fragrant, soft, and springy. It has a fine texture, excellent body, does not crumble, and stays moist for a long time, all of which make it a splendid base for many fillings and toppings. This basic recipe can be

Method
Place the baking rack at the middle level of the oven and preheat the oven to 350F. Line a 9-inch spring-form pan with wax paper and butter the paper. In a large bowl, using a wooden spoon, vigorously beat the egg yolks with a pinch of salt for 30

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  Blinchiki

Ingredients

flour
eggs
sour milk
soda
sugar, salt


Method
Mix together. Pour a bit of oil or butter in the bottom of a small skillet, pour enough batter in to lightly coat the bottom. Cook until golden brown on both sides. Blini can be served with butter, caviar, sour cream or just about anything which sounds good on pancakes or crepes

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  Blintzes

Ingredients

1 cup flour
3 eggs
3 cups of milk (or water)
0.5 teaspoon salt
2 tablespoons vegetable oil
0.5 onion


Method
Mix eggs with 3 cups of milk or water. Add salt and flour and mix thoroughly. The dough can be drained so that there are no flour lumps in it. Pour vegetable oil into a saucer. Clean an onion and cut it into 2 parts; take one part with a fork and dip it in oil. Use it every time for greasing the pan with vegetable oil. Heat the pan. Grease it. Evenly pour thin layer of batter. Cook until light brown, about 2-3 minutes on each side. Servings: 2-3. Blintzes can be served with butter, sour cream, herring, black or red caviar, fillet of sturgeon, lox, and salmon.

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  DEEP-FRIED MEAT PIROZHKl

Ingredients

1 recipe Yeast Dough
1/2 cake compressed yeast (3 ounces), or 1/2 package active dry yeast
2 tablespoons plus 1/2 teaspoon sugar, in all
2 teaspoons warm water (900-95F for compressed yeast, 100-115F for dry yeast)
1 pound instant-blending or all-purpose flour
3/4 teaspoon salt
13/4 cups warm milk (95F), in all
2 egg yolks
1 egg white
Mix the yeast, 1/2 teaspoon of sugar, and 2 teaspoons of warm water, and proof the yeast
All-purpose flour for rolling out the dough
½ recipe of Beef Filling for Piroghi
2 medium onions, finely chopped
4 tablespoons unsalted butter
1 recipe Beef for Pirog Filling
21/2 pounds boneless beef shin
1 leek
1/2 pound beef or veal knuckle and marrow bones
1 large parsley root
1 teaspoon salt
A chunk of celery root, 1 inch by 1 inch by 2
1 unpeeled onion inches, or 1 celery heart
1 carrot
1 ½ tablespoons heavy cream
Salt to taste
Freshly ground black pepper to taste
1 ½ tablespoon cold fresh or canned chicken consomme
1 tablespoon vegetable oil for greasing the palms
A 4-inch plain round cookie cutter or saucer
A 4- to 5-quart cast-iron or cast-aluminum pot for deep frying
Deep-fat thermometer
A slotted spoon


Description
When rolling out the dough for any deep-fried pirozhki, use as little flour as possible because it tends to burn during deep frying.

Method
MIXING AND KNEADING WITH AN ELECTRIC MIXER In the bowl of an electric mixer, combine the yeast mixture, the remaining sugar, 2Y2 cups of flour, salt, and 1Y2 cups of milk, and, with the dough hook, mix at low speed for 1 minute. Beat the egg yolks with a fork to blend, whip the egg white with a wire whisk or electric hand beater until stiff peaks form and blend them both into the dough with a wooden spoon or spatula. Add the remaining flour and milk and mix at low speed for 1 minute. Switch to medium speed and beat for 2 minutes. Change back to low speed, gradually adding the barely warm butter, and then continue to beat for 1-2 minutes. For the final beating, which is equivalent to hand kneading, turn the mixer to medium-high speed and beat for 9-10 minutes, stopping twice to allow the motor to cool off for 2 minutes each. The dough is ready when it no longer sticks to the sides of the bowl and when it peels off your fingers when you knead it. Place the meat and bones in a 4-quart pot and add boiling water to cover. Bring to a brisk boil, skim, lower the heat, and simmer for lY2 hours, partially covered. Thirty minutes after the start of cooking, add 1 teaspoon salt. Add all the vegetables, bring to a boil again, and simmer, partially covered, for 30 minutes. Test for doneness by piercing the meat with a sharp knife. If it goes in easily and the exuding juices are color- less, the meat is done. Cook further, if necessary, testing often so that the meat does not become overcooked. Let the meat cool in the stock. Saute the onions in the butter in a heavy-bottomed skillet over moderate heat for 8-10 minutes, or until translucent and pale golden. In a meat grinder or food processor, grind the beef with the onions. Add the cream and salt and pepper to taste, then add enough consomme to make the filling juicy but not too liquid

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  MEAT PIROG

Ingredients

1 recipe Yeast Dough
1/2 cake compressed yeast (3 ounces), or 1/2 packa
2 tablespoons plus 1/2 teaspoon sugar, in all
2 teaspoons warm water (900-95F for compressed ye
1 pound instant-blending or all-purpose flour
3/4 teaspoon salt
13/4 cups

Method
Mix the yeast, 1/2 teaspoon of sugar, and 2 teaspoons of warm water, and proof the yeast MIXING AND KNEADING WITH AN ELECTRIC MIXER In the bowl of an electric mixer, combine the yeast mixture, the remaining sugar, 2Y2 cups of flour, salt, and 1Y2

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  Millet Pancakes

Ingredients

1 cup millet
2-3 cups wheat flour
3-5 eggs
25 g fresh yeast
2 tablespoons sugar
1 teaspoon salt
2-3 tablespoons vegetable oil
0,6 lt. water
1lt. milk


Method
Rinse the millet, cook in boiling water. Let the gruel get cold. Melt the sugar in warm milk (0,5 lt.), stir in the yeast and the gruel. Slowly stir in the flour and knead thick dough. Set the dough aside in a warm spot and let it rise (i.e. until it nearly doubles its size). Then pour boiling milk over the batter, stirring it quickly. Stir in vegetable oil, salt, and well beaten eggs. Mix well and set aside for about 10 minutes. Set the pan it over high heat, pour in vegetable oil. Then stir the batter, pour it in the heated pan and fry each pancake 2-3 minutes, turning them over until golden brown.

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