Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, May 31, 2008

Black Prunes Salad

Ingredients:

1.5 lb dried black prunes
2 cups ground walnuts
1 cup sour cream
3 tsp sugar

Method:

Soak black prunes in warm water for 8 hours.
Drain using paper towels, and pit (remove seeds).
Grate walnuts until they turn to paste.
Stuff every prune with walnut paste.
Put in a salad bowl.
Whip sour cream with sugar, add to prunes, and mix carefully.

Saturday, May 24, 2008

Mozzarella Honedew Jelly

Ingredients:

1 cup small Mozzarella balls
1 cup small honedew or watermelon balls
2 envelopes (1 oz) gelatine
2 cups any fruit juice (but not kiwi one!)
0.5 cup sliced green olives
0.5 cup pine nuts

Method:

Put Mozzarella balls, honedew balls, and green olives slices on the bottom of a large mold, or in small jelly molds.
To make jelly quickly, pour in a medium deep dish 1/4 cup of the juice, and other 1 3/4 cups of the juice place in a microwave on a microwave-safe dish, and heat for 2 minutes.
In that time, pour gelatine from 2 envelopes in the dish with the juice, and stir for about 2 minutes, to dissolve gelatine.
After that, pour hot juice in the dish with gelatine, stir very well to dissolve leftovers of gelatine, and pour this hot mix in the mold(s).
Cover with a lid or with a plastic wrap, and place in a refrigerator for 8 hours.
To serve, cut the jelly into portions, and sprinkle with the pine nuts.

Saturday, May 17, 2008

Lemon Cream Сake

Ingredients:

1.5 cup flour
1.5 tsp baking powder
4 egg whites
0.75 cup milk
0.5 cup sugar
1 tbsp lemon juice

For cream:
1 lemon
4 egg yolks
0.5 cup sugar
About 1 lb 30% fat sour cream or whipping cream

Method:

Mix flour and baking powder, add milk, and make dough.
Whip egg whites with sugar and lemon juice to a mild peak consistency.
Add half of the whipped whites to the dough, and blend well.
Then add the second half of the whipped whites to the dough tablespoonful at a time, mixing with a spoon in a scooping motion.

Pre-heat an oven to 160-180 C (360-380 F).
Cover a baking shape with paper, pour the dough, and bake for about 40-50 minutes.
Take out the baking shape from the oven, and let the cake cool in the shape.

To make the cream, boil the lemon in 0.5 gallon water for 15-30 minutes, until its shell is mild. Then, cool it in cold water.
Cut the lemon into 2 halves, and press them, removing the seeds in a blender cup. Then, add 4 egg yolks and the lemon shell to the pressed lemon, and blend until an even consistency.
You can add yellow food coloring to brighten the cream’s color.
Then, add sugar, and blend once more until even consistency.
Cool a small saucepan, pour the cream in it, and bring to boil with low heating, mixing thoroughly. Avoid burning! You will get a thick cream. Let sit to cool.
Whip sour cream or the whipping cream for about 10 minutes, then mix with the boiled cream, and whip for 2-3 minutes.

Note: The prepared cream will keep its shape, so you can decorate your cake using a confectionary bag.

To make the cake, cut it into 2 layers, sprinkle them with any sweet water with vanilla, or with a mix of sweet water and ½ tsp of brandy, liquor, etc.
Let sit for 10 minutes, then cover the lower layer with cream, place the upper layer over it, cover the cake with cream on the top and sides, and decorate with cream and any berries or fruits on your taste.

Saturday, May 10, 2008

Stuffed kohlrabi

Ingredients for 2:

2 large or 4 medium kohlrabies
1 boiled chicken breast
1 medium carrot, boiled and shredded
0.5 cup string beans, boiled and cut into small pieces
0.5 cup grated cheese
0.5 cup whipping cream
2 cups chicken broth
1 tbsp vegetable oil
1-2 tbsp margarine or butter
Salt and ground pepper on taste

Method:

Cut chicken breast into small cubes, and cook with vegetable oil for 2-3 minutes on medium heating.
Add carrots and string beans to the chicken, add ¼ cup whipping cream and cheese, and simmer together until the cheese melts.
Wash kohlrabies, cut ends, and boil for 10 minutes.
Then cut out the inner part of the kohlrabies, leave the sides about 0.5-inch.
Cut the inner parts into small cubes.
Grease a baking dish with butter,
Pre-heat an oven to 400 F (200 C).
Stuff the kohlrabies with the chicken-vegetable-cheese mix and place them in the baking dish.
Put kohlrabi cubes around them, pour chicken broth in the dish, and cook in the oven for about 20 minutes.
Then, mix 0.25 cup whipping cream and 0.25 cup grated cheese, pour the mix over the kohlrabies, and bake for 30 more minutes.
Serve hot.

Note:
You can stuff any type of young squashes, or turnip, or many other vegetables.

Saturday, May 03, 2008

Appetizer "Tornado"

Ingredients:

1 cup cooked rice
1 can sprats
1 can corn
4 hardboiled eggs
2 medium onions
½ cup peeled walnuts
2 tbsp honey
2 tbsp lemon juice
2 tbsp Mayo
1 cup grated cheese
Greens on taste
1 tbsp margarine

Method:

Grease an oven-safe dish with margarine; put a layer of cooked rice on the bottom. Then add a layers of sprats, corn, cut into rings eggs, rings of onions, and walnuts.
Mix a sauce: honey, Mayo, lemon juice, and greens, and pour over it.
Sprinkle with grated cheese.
Pre-heat an oven to 450 F, and cook the appetizer for about 10 minutes, until the cheese melts.
This appetizer is as good hot as it is cold.