| ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM G
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
For gravy: 1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place
on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main
cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together
loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over
turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day
ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room
temperature 1 hour before roasting.)
Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter
all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove
turkey from oven and cover breast with foil. Reduce oven temperature to 350°F.
Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour
30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan.
Continue roasting turkey until meat thermometer inserted into thickest part of
thigh registers 180°F. or until juices run clear when thickest part of thigh is
pierced with skewer, basting occasionally with pan juices, about 1 hour 40
minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
Reserve liquid in pan for gravy.
Meanwhile, prepare gravy:
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in
heavy large saucepan over medium-high heat. Add mushrooms and rosemary
and saut? until mushrooms begin to soften, about 3 minutes. (Can be made 3
hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room
Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan
juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to
measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk
until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to
light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with
salt and pepper. Serve turkey with gravy.
| Gouryevskaya Kasha
1 c semolina
2 1/2 c milk
2 tb butter
2 tb sugar
2 c dense cream
2/3 c nuts
2 c canned fruits
1/2 c sugar
1/2 ea lemon,vanilla,salt
Take a not very deep pan. Put cream (must be dense) into the
hot oven. As soon as there is a pink skin on the cream, take it
carefully away on the plate. Be careful not to tear. Do it until
you have 6-7 skins.
Boil a viscous kasha (mush) on milk. Add butter, sugar (2 tb),
vanilla, salt and mix very well. Put kasha into the oven to warm
up for 30 minutes. Add the rest of baked cream to kasha.
Nuts caramelizing: nuts must be caramelized otherwise kasha will
be grey and not have a very good taste. Nuts must be tempered
(fired) at first. Then put in a very hot water for 10 minutes.
After that take the skins off and dry and chop them. Put sugar
(1/2 c) in the pan on the heat, add lemon juice, wait until red
colour and add nuts. As soon as nuts are caramelized, take them
out and let cool down.
Prepare a baking form. Grease it with butter. Put a little kasha
as first layer, then a skin and nuts, chopped canned fruits.
Repeat it until all the skins are used. The last layer is made of
kasha. Decorate with sugar, fruits and nuts and put the form into
the hot oven for 10-20 minutes.
Gouryevskaya Kasha is served with apricot puree or any fruit juice
| Moscow Kvass
Although the Moscow kvass is made from any fruits and berries in the same way, still, each fruit has its own specific qualities and there are things to consider. Dried lemon peel adds bitterness to apple taste. Do not fill the saucepan with ash-berries up to the brim, fill just 1/3rd of the space. Otherwise, the kvass tastes too bitter. In the old times, they put rose-petals into kvass from black currants. Try to make your own improvements of the recipe according to your taste. It is not necessary to use yeast or ferment here.
Put any sorts of fruit or berries (apples, pears, ash-berries, cow-berries) in a capacious saucepan. Fill the saucepan with the fruit nearly up to the brim, pour in some cold boiled water and leave it in a cold spot. When the drink is ready, our out some of the liquid and add sugar to taste. Don’t forget to pour in the same quantity of water.
The Moscow kvass is kept in a cold spot for a few weeks. If the drink at first seems to be too saturated, you may dilute it with water. When the kvass gradually loses its flavor and taste, put fresh berries instead of the old ones.