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Main dishes |
| Kulebiaka (Flaky Pie) With A Meat Filling |
Ingredients
1 kg meat
300 g onion
1 kg yeast dough
¼ tea spoon ground black pepper
salt to taste
1 egg yolk
¼ glass milk
1 teaspoon granulated sugar
Description
Kulebiaka is a big pie more than 1 kg weight with the edges completely pressed up. It is a traditional Russian pie made with yeast dough with different fillings. The dough may be enriched with various flavors, like, for instance, carrot juice.
Method
Peel the onion, finely chop it and saute in vegetable oil. Rinse and chop the meat. Fry it in a heavy skillet and grind the meat in a meat grinder. Blend it with the sauteed onion, sprinkle with salt and pepper and mix well. Roll out the dough into 2 equal flat rectangular layers 1 cm thick wide enough to cover the cookie sheet. Put one layer on the cookie sheet coated with vegetable oil and place the filling evenly all over it. Then cover it with the other layer and firmly press the edges of the layers with your fingers. Let the kulebiaka rest for 15-20 minutes at room’s temperature, then top it with the egg yolk, milk and sugar mixture. Pierce some parts of the kulebiaka with a fork and bake in an oven at 190-210 degrees C for 30-40 minutes.
  
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Desserts |
| POUND CAKE |
Ingredients
2 tablespoons unsalted butter for greasing pans
5 extra-large eggs, at room loaf temperature
1 teaspoon vanilla extract
1 pound (3 3/4 cups) cake flour
3/4 pound (2 cups) dark seedless raisins
1 teaspoon baking powder
A pinch of salt
1 tab
Description
In contrast to the American pound cake, which calls for equal amounts of butter, sugar, and flour, the Russian version uses equal weights of butter, sugar, and raisins and one-third more flour. This produces a densely textured cake whose deep yellow
Method
Preheat the oven to 350°F. Butter the loaf pans.
Sift the flour with the baking powder and salt and set aside .
Combine the softened butter and the sugar, beat with an electric beater at low speed for 30 seconds, then at moderately high speed for 5
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Drinks |
| Amateur Kvass |
Ingredients
1 kg apples
100 g raisins
700-800 g sugar
20-30 yeast
10 lt. water
Method
Rinse the apples and cut out the core. Chop them finely and put in an enamel saucepan. Add raisins, sugar and pour in some warm boiled water. When the mixture gets cold, add the yeast and let it stand in a warm spot for 12 hours. Strain off the liquid, pour it into bottles and keep them in a cold place.
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