Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, September 27, 2008

Tea Cup (Punch)

Ingredients for 6:

0.5 lb strawberries
0.5 lb raspberry
0.5 lb apricots
1 and a half orange
0.5 lb strong black tea
0.5 lb sugar
1.5 lb mineral soda water

Method:

Cut apricots into halves, and de-seed.
Cut strawberries into halves or quarters.
Peel the oranges, and divide into parts. Cut every part in half.
Place all the berries into a panch bowl, pour sugar over them, shake, and place in a refrigerator overnight.
Pour tea over them, shake until the sugar dissolves, cool, and add mineral water. Serve with ice.

Saturday, September 20, 2008

Chicken Salad 4:

Chicken Salad - 4:

Ingredients:

Boiled chicken breast, de-boned and de-skinned
1 bunch green onions
1 cup peeled walnuts
0.5 cup seedless raisings
1 large orange
Mayo, salt and pepper on taste

Method:

Soak raisins for 1 hour, then drain. Peel oranges.
Cut all other ingredients into small pieces, mix well, let sit for 15 minutes, and serve.

Saturday, September 13, 2008

Green Beans Appetizer

Ingredients:

1 lb green beans, fresh or frozen
3-4 garlic cloves
1 cup ground walnuts
Salt, spices, and Mayonnaise on taste

Method:

Boil green beans for about 20 minutes.
Drain, and place in a deep dish.
Put the pressed garlic in the dish, salt, ground walnuts, pepper (optional), kchmeli-suneli spices mix (optional), stir well.
Serve immediately or let to sit for half an hour.

Saturday, September 06, 2008

Cold pork appetizer in aspic

Ingredients for 4:

2 lb pork
4 carrots
3 onions
1 pack gelatin
5 peppercorns
3 bay leaves
1 clove
1 tbsp caraway seeds
1 bunch green onions
1 tbsp 3% vinegar
Salt, mustard, ketchup on taste

Method:

Clean the carrots and onions, and cut into rings.
Place the meat in a large saucepan, and bring to boil.
After 1 hour of boiling with low heating (do not forget to remove the foam occasionally), put the carrots, onions, salt, peppercorns, and bay leaves in the saucepan, pour cold water in the saucepan, cover with a lid, and cook until ready, for 1-2 hours.

Take out the meat and the carrots from the broth, and place them in a dish to help cool evenly.
Sprinkle meat and carrots with the onion rings.

Put clove and caraway seeds in the broth, and boil for 20 minutes.
Then, sift, mix with gelatin melted in warm water, bring to boil, and sift once more.
Carefully pour the broth over the meat with the carrot and onions.

Place in cool place for 4-5 hours, or overnight, then cut into serving-size portions.
Serve as a cold appetizer with mustard, horseradish, or ketchup, and decorate with green onion rings.

Monday, September 01, 2008

Cabbage Salad with Green Peas

Cabbage Salad with Green Peas

Ingredients:

1 lb green cabbage
1 carrot
0.5 can green peas (or frozen but boiled in salt water)
1 hardboiled egg
Salt and dill greens on taste
1 tbsp yogurt, sour cream or Mayo

Method:

Shred the cabbage, sprinkle with salt, and press with your hands until the cabbage gives off some juice.
Grate carrot and egg. Cut dill greens into small pieces.
Mix all ingredients with yogurt, Mayo, or sour cream, stir well, and serve.