Desserts

Dessert from Apples and Yellow Turnip

Submitted by Nobility_Cuisine on Sun, 10/09/2016 - 18:12.

Ingredients:

2 medium apple
2 medium yellow turnip
½ cup raisins
2-3 tbsp butter
1 cup sour cream

Method:

Soak raisins in a hot water for 15-25 minutes, then dry them out.

Peel apples and turnips, wash, and cut into small cubes.

Melt a butter, pour into a sauce-pan, and put the apples, raisins, and turnips into it.

Cover the sauce-pan with a lid, and simmer all together for at least 30 minutes.

Meanwhile, whip a sour cream (optionally, you may add 1-2 tbsp a sugar).

Serve simmered apples and turnips over the whipping sour cream.

Decorate as you like.

Small Cakes ”Coco”

Submitted by Nobility_Cuisine on Mon, 07/18/2016 - 13:27.

Ingredients:

For dough:
4 egg
3 oz (80 g) flour
1 tbsp (20 g) cocoa powder
1 tbsp (20 g) potato starch
4.2 oz (120 g) sugar
½ tsp baking powder

For stuffing:
6-7 tbsp wheat cream
17.5 fl oz (500 mL) milk
7 oz (200 g) sugar
8.2 oz (250 g) ground coconut
2-3 drops vanilla essence

For cakes' decoration:
5.2 fl oz (150 mL) milk
1 pack “Whipping cream”
Cocoa on your taste

Method:

Sift a flour, a starch, a baking powder, and a cocoa powder into a bowl, and stir well.

Separate egg whites and egg yolks.

Whip the egg whites into a strong peaks consistency, add 2 tbsp sugar, and whip until egg whites turn dense and shiny.

Whip the egg yolks separately, add 3 tbsp sugar, and whip until the color turns off-white.

Put the whipped yolks into the bowl with whipped egg whites, and stir carefully.

Sift the flour mix into the bowl, and stir by a spoon from down to up, until an even consistency.

Spread baking molds with a vegetable oil, and put 1.5 tbsp of the dough into the each of them.

Make dough tops even.

Bake in a pre-heated oven with a 370 F (190 C) until readiness.

Make a stuffing:

Let a butter to warm to soft.

Bring a milk for stuffing to boil, add a wheat cream, and boil until readiness.

Add a vanilla, and stir well.

Whip to get an even, fluffy consistency, and set to chill.

Whip the butter with sugar until a white color.

Whip together with the wheat cream, and add a coconut, whipping all the time.

Set a whipped stuffing into refrigerator.

When cakes are chilled, take out the stuffing.
Take 2 tbsp stuffing by hands, make “a pancake” - shape of a cake's width, and put over cake, then cover with another cake, and remove the exceeds of stuffing.

Make a whipped cream for decoration by instruction, and decorate cakes on your choice.

Sour Cream Jelly with Fruits

Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.

Ingredients:

17.5 oz (500 g) sour cream
3.5 oz (100 g) sugar
1 oz (28 g) chocolate
1 pack (20 g) gelatin
Fruits (2 bananas, or other ones)

Method:

Wait until a sour cream warms to a room temperature.

Whip a sugar and the sour cream together.

Dissolve a gelatin in ½ cup a water, and chill to room temperature, stirring some times.

Peel and cut fruits, and put them on a bottom of a large enough dish, or in serving cups.

Whip the sour cream and gelatin together, and pour on top of the fruits.

Set the dish (or the portion dishes) in a refrigerator for 2-3 hours, until a jelly turns thick.

Grate a chocolate over dish (or dishes), and serve.

Home-Made Chocolate Spread

Submitted by Nobility_Cuisine on Sat, 05/28/2016 - 17:32.

Ingredients:

4 cup milk
4 cup sugar
4 tbsp thinly ground nuts
4 tbsp flour
6 tbsp cocoa
7 oz (200 g) butter
1/2 tsp salt

Method:

In a deep bowl, stir a sugar, a cocoa, and a flour.

Pour a 2 tbsp milk into the bowl, stirring permanently to get an even consistency.

Continue adding the milk and stirring until you run out of the milk.

Pour a mixture into a sauce-pan, and turn a heating on.

Cut a butter into small cubes.

Bring the mixture to boil with low heating, stirring permanently.

Then, add ground nuts, a salt, and a butter, stirring permanently, and boil for about 20 minutes.

Avoid burning!

Pour a spread into a glass can, cover with a lid, and let to chill.

Keep in a refrigerator.

Fruit Paskha

Submitted by Russian_Cuisine on Sun, 05/01/2016 - 06:30.

Ingredients for 10:

1 lb (450 g) unsalted butter
2 lb (900 g) dry cottage cheese
2 cup sugar
7 egg yolks
1/2 lb (230 ml) whipping cream
1 cup seedless white raisins
1/2 cuo mixed candied fruits, chopped
1 tsp almond extract
1 tsp vanilla extract

Piece of cheesecloth

Method:

Warm the butter until soft.

Whip the egg yolks, add the sugar, and whip together.

Then, add butter, and whip together.

Force the cottage cheese through a strainer, gradually add it to a butter-egg-sugar
mixture, and blend very thoroughly.

Whip the cream, and add it as the fruit and flavorings.

Take a mild with holes in the bottom.

Line a mold with a cheesecloth, fill the mold with the cheese mixture.

Put a weight on top (a can, for example), and let to drip a paskha in a refrigerator for 1-2 days.

Slice, and serve.

XB!

Carrot Jam

Submitted by Russian_Cuisine on Sat, 02/06/2016 - 16:50.

Ingredients:

64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
6 cloves
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water

Method:

Peel carrots, wash, and grate on a large grater.

Bring to boil ½ G (2 L) water in a large sauce-pan, put the carrots into the boiling water, and boil for about 10 minutes.

Then, put in a colander, and let the water to drip off.

Meanwhile, make a syrup: bring to boil 4 cup water and a sugar, and boil, until the sugar dissolves.

Put carrots into the syrup, and boil until a consistency, when a drop of syrup is not changing a shape on a plate.

Add a cinnamon, cloves, continue boiling, and after 10 minutes, add a lemon juice, stir well, and turn a heating off.

Chill a little, and put a jam into glass cans.

Cover the cans with parchment paper pieces.

Keep the jam in a cold dark place.

Pears in Wine

Submitted by Nobility_Cuisine on Sat, 11/28/2015 - 16:12.

Ingredients:

2 pear
1 cup rose wine
1 tsp honey
2 peppercorn
4 dried black prune, pitted

Method:

Peel pears, and de-core.

Pour a wine into a small sauce-pan, add a honey and peppercorns, and bring to boil.

Put the pears into the sauce-pan, and boil for about 5 minutes with a low heating.

Then, take them out carefully, and place on a plate.

Put prunes into the boiling wine, and cook for about 10 minutes.

Blend prunes with juices into a puree, and fill the pears with the puree.

Let to sit in a refrigerator for about 30-60 minutes, and serve.

Note:

Remove spices before a blending.

You may use a cinnamon, cloves, or other spices in addition.

Pear-Lemon Preserve

Submitted by Russian_Cuisine on Sun, 09/06/2015 - 05:17.

Ingredients:

4 lb (2 Kg) sweet pear
3 lb (1.5 Kg) sugar
1 lemon
2 tsp ground cinnamon

Method:

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.

Zephyr - 2

Submitted by Russian_Cuisine on Sun, 06/28/2015 - 05:23.

Ingredients:

3 medium apple
5 large strawberry
7.8 oz (220 g) sugar
1 tbsp sugar powder

For syrup:

5 fl oz (140 ml) water
1 lb (450 g) sugar
1/3 oz (10 g) agar-agar
1 egg white

Method:

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.

Set aside.

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.

Note:

This dessert was very popular for all ages because it is soft but not too soft, and tasty.

Nougat in Chocolate

Submitted by Russian_Cuisine on Sun, 04/26/2015 - 08:56.

Ingredients:

7 oz (200 g) sugar
1 egg
2 oz (70 g) honey
5.7 oz (160 g) nuts
5 oz (140 g) chocolate
2 tbsp vegetable oil
сахар 200г

Method:

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.

Note:

This is a basic recipe, and you may add candied fruits, raisins, and other ingredients.