Submitted by Russian_Cuisine on Sun, 09/06/2015 - 05:17.
4 lb (2 Kg) sweet pear
3 lb (1.5 Kg) sugar
2 tsp ground cinnamon
Cut the pears and lemon into thin short strips (julienne cut, or so).
Put them into an enameled (or glass) stove-safe sauce-pan, pour the sugar on top, shake well, and cover the sauce-pan with a lid.
Let to sit in a room temperature overnight.
Bring to boil on a low heating, and boil for about 20-30 minutes.
Let to chill.
Pour the cinnamon into the sauce-pan, stir well (use a wooden spoon for stirring).
Boil for 30 minutes.
Then, pour a preserve into cans, roll them with lids, and let to cool.
Keep in a room temperature.
Submitted by Russian_Cuisine on Sun, 06/28/2015 - 05:23.
3 medium apple
5 large strawberry
7.8 oz (220 g) sugar
1 tbsp sugar powder
5 fl oz (140 ml) water
1 lb (450 g) sugar
1/3 oz (10 g) agar-agar
1 egg white
Remove strawberries' stalks.
Peel the apples, remove their middles, slice, roll into a foil, and bake for about 20 minutes on a 390 F (200 C) temperature.
Blend the apples and strawberries together.
Grind a mixture through a sieve into a sauce-pan.
Bring to boil on a medium heating, add the sugar, and boil for 10 more minutes, until sugar dissolves, and a puree thickens.
Let to chill.
Meanwhile, make a syrup: stir a water and an agar-agar in a sauce-pan, bring to boil, and pour a sugar stirring permanently.
Boil on a low heating until a "thin threads" consistency.
Blend the chilled puree and the egg white until a "mild peaks" consistency.
Pour the syrup into the blender bowl on a side slowly, continuing whipping.
After you pour all the syrup, whip all together for 1 more minute.
Cover a flat dish with a piece of a baking paper.
Put the whipped mixture into a confectionery bag, and make a zephyr pieces as a medium meringues shape.
Let to cool, and sprinkle with the sugar powder.
This dessert was very popular for all ages because it is soft but not too soft, and tasty.
Submitted by Russian_Cuisine on Sun, 04/26/2015 - 08:56.
7 oz (200 g) sugar
2 oz (70 g) honey
5.7 oz (160 g) nuts
5 oz (140 g) chocolate
2 tbsp vegetable oil
Pour 1.8 fl oz (50 ml) water into a small sauce-pan, add
the honey and sugar, and bring to boil over a low heating.
Boil until you get a "soft ball" consistency, and set a syrup aside.
Separate the egg white, and whip until a "soft peaks" consistency.
Pour the syrup slowly into whipped egg white, continuing whipping while consistency turns thick and very viscous.
This is a nougat.
Stir-fry the nuts, then peel and grate them.
Stir-in nuts into the nougat.
Cover a rectangle dish with a piece of a foil, spread the foil with the vegetable oil, and put the nougat into dish evenly.
Set into a refrigerator for 1 hour to chill and thicken.
Melt the chocolate.
Cut nougat into small-to medium rectangles (or other shapes), and dip every one into chocolate, then place on a piece of a baking paper.
Place candies into the refrigerator for 30-40 minutes.
Keep candies in a tightly covered glass can in a cold place.
This is a basic recipe, and you may add candied fruits, raisins, and other ingredients.
Submitted by Russian_Cuisine on Sun, 04/19/2015 - 11:21.
10 pitted dried apricots
7 oz (200 g) tvorog, or Ricotta cheese
2-3 tbsp sugar powder
2 pieces (5 g) gelatine
1.7 oz (50 g) white chocolate
3.5 oz (100 g) dark chocolate
Soak the apricots in 1/2 cup a hot water for 5 minutes (if after 5 minutes apricots are still not flexible, soak for 10-15 more minutes), then dry out.
Peel the walnuts.
Grate apricots and walnuts together, and try: if a mix is too sour, add the 1 tbsp sugar powder and stir.
Shape 10 “egg yolks” from this mix (equal size), put on a flat dish, and place in a refrigerator.
Soak the gelatin with 2 tbsp water for 5 minutes, then microwave for 30 sec., or until gelatin is totally dissolved.
Rub the tvorog through a sieve into a glass or enameled dish.
Melt the white chocolate, and stir-in to tvorog, then add the sugar powder and liquid gelatin, continuing stirring.
Divide the tvorog mixture into 10 equal pieces.
Take out “egg yolks”, and shape 10 “eggs”.
Place “eggs” into the refrigerator for 2-3 hours.
At the end of this time, melt the dark chocolate, and roll “eggs” with chocolate.
Cover the flat dish with a piece of a baking paper, put “eggs” on it, and refrigerate for 1 hour.
If you wish to make a chocolate layer on "eggs" more even, you may smooth it after 5 minutes of refrigerating using wet fingers or wet spoons.
It is not necessary to cover “eggs” with chocolate totally, you may just decorate “eggs” with dark chocolate.
Submitted by Russian_Cuisine on Sat, 01/10/2015 - 19:57.
7 oz (200 g) butter
10.5 oz (300 g) sugar
8.5 oz (250 g) flour
Blend the butter on a water bath.
Add eggs and mix.
Add flour (if the dough is stiff you can add 2-3 tablespoons of water).
Bake waffles in the waffle maker.
Immediately fold the hot waffles into tubules. Put them seam side down.
Let cool slightly and dry waffles tubules in the oven to make them crispy.
Prepare any cream and stuff waffles with the cream using a pastry syringe with a long nozzle.
Submitted by Nobility_Cuisine on Sat, 12/13/2014 - 21:35.
6 medium pear
3.5 oz (100 g) brynza cheese
1 bunch fresh mint
1 large onion
2.5 – 3 oz (50-70 g) vegetable oil
Wash and dry out all the fruits and mint.
Slice every pear into 3 parts across, remove seeds and middles.
Take small flat plates, 1 per each pear.
Put the widest part of every pear on the plates, skins down.
Tear the mint leaves off, and thorn, then stir with the vegetable oil, and put a half of the leaves over pear' parts on plates.
Crumble the brynza, (optionally) stir with spices on your taste, and spread a half of cheese over mint.
Peel the pomegranate, and clean the seeds from skins.
Peel the onion, boil in a water for about 2 minutes, dry out, and slice into short thin slices.
Put a half of onions over brynza.
Sprinkle onions with a half of the pomegranate seeds.
Put middle parts of pears over, and cover with the second half of mint leaves, brynza, onions, and pomegranate seeds.
Put third parts of pears atop, and put several pomegranate seeds around pear on plate.
Dessert is ready.
Submitted by Russian_Cuisine on Sun, 11/23/2014 - 06:40.
24.5 fl oz (700 ml) milk
1 cup sugar
Pour the milk in non-sticking sauce pan.
Dissolve the sugar in milk.
Boil with a low heating for about 1.5 hour, stirring often.
You get 1 lb (450 g) sweetened condensed milk.
Note: you may continue the boiling, then you get 7 oz (200 g) butterscotch.
Submitted by Russian_Cuisine on Mon, 09/08/2014 - 18:11.
1 cup walnut, chopped coarse
1 cup sugar
1/2 cup honey
2 tbsp water
2 egg whites
1 tsp vanilla extract
Place the nuts in an cold oven, and start a heating to 250 F (120 C).
Dry nuts, but do not toast them.
Mix the sugar, honey, and water in a sauce-pan, and cook over a low heating, stirring constantly, until sugar is dissolved.
Then, continue cooking, stirring occasionally, until a firm ball is forming when a little of a syrup is dropped in a cold water (soft ball consistency).
Beat the egg whites until stiff, and pour a half of the syrup in a slow thin stream over the beaten egg whites, continuing the beating.
Continue cooking the second half of the syrup, increasing the temperature to 290 F (140 C).
Syrup is ready when a cracking sound is heard when a little of the syrup is dropped to cold water.
Pour the ready syrup into the beaten mixture in a slow thin stream, beating constantly.
Place the bowl with the mixture over a sauce-pan with a hot water.
Whip mixture until it begins to harden.
Add the nuts and vanilla continuing the whipping.
Line a pan with the thin wafers, and spread with the mixture.
Cover with another layer of wafers, and press down firmly.
Let to cool in a room temperature, and cut nougat in bars.
To keep, wrap in a waxed paper pieces, and keep in a can with a lid in a refrigerator.
Submitted by Russian_Cuisine on Sun, 08/31/2014 - 17:50.
1 lb seedless raisins
10 oz (350 g) pitted dates
8 oz (225 g) figs
1 lb ground walnut
1 tsp ground nutmeg
2 tbsp ground cinnamon
1/4 tsp ground ginger
Chopped rind of 1 orange
Chopped rind of 1 lemon
1/4 cup orange juice
3 tbsp lemon juice, or sherry flavoring
1/3 cup brown sugar
1 tbsp butter
Grate the raisins, dates, figs, and walnuts together.
Mix the sugar, cinnamon, ginger, nutmeg, orange rind, and lemon rind.
Add this mix to the fruit-walnut mixture, and blend, then add the orange juice, lemon juice, and blend well.
Rub 2 pieces of a waxed paper with the butter, and spread the fruit-nut mixture evenly on one of them.
Press slightly to smooth, and cover with another piece of buttered waxed paper.
Place into a refrigerator for at least 10 hours.
Slice thinly, and serve like ordinary fruit cake.
Submitted by Russian_Cuisine on Sat, 06/28/2014 - 20:19.
1 cup sour cream
3/4 cup sugar
2 – 2 1/2 cup flour
1/2 tsp baking soda
1 cup raisins
1 cup dried apricots
1 cup dried black prunes
11/4 cup thick sour cream
3/4 cup sugar
1/2 cup crushed nuts
1 tbsp butter, or margarine
Soak the dried fruits for 2 hours or until mild, then dry and grate them separately.
Whip the cold sour cream with sugar.
Mix the flour and baking soda.
Add flour to whipped sour cream, and make thick dough.
Divide the dough into 3 parts.
Roll out every part very thinly (3 millimeters), put different fillings into different dough parts, and roll every part in a long "tube".
Pre-heat the oven to 400º F (190-200 C), put the dough rolls on a greased with the butter baking sheet, and bake until gold color.
Take them out of the oven, and let to cool.
Cut every roll to 1” width slices.
Whip sour cream and the sugar for a cream together.
Put warm slices with different fillings alternately, not too close together, pour the cream over this "mountain", sprinkle with the crushed nuts.
Let to sit for at least 3-4 hours, and serve.
You can add an egg to the dough.
You can use other fillings.
You can decorate it with whipped cream, once the whipped sour cream absorbs.
You can allow the cake to sit in a refrigerator up for 2 days.