Desserts

Coffee Cake

Submitted by Nobility_Cuisine on Sat, 03/01/2014 - 17:15.

Ingredients:

For dough:
1 cup flour
1 cup sugar
5 egg
2 tbsp cocoa powder
1 tbsp strong coffee, chilled

For cream:
1 cup fatty sour cream
1 cup sugar powder
3.5 oz (100 g) choco-nut paste, like Nutella
2 tbsp not sweetened cocoa powder
15 chocolate cookies (optional)

2 tbsp butter for baking

Method:

Stir eggs and a sugar well, then blend, and add a flour, a coffee, and a cocoa powder to knead a dough.

Pre-heat an oven to 380 F (190 C).

Rub a baking mold with a butter, put the dough into mold, and bake for about 30 minutes.

Cut the cake alongside into 3 parts, and let to cool.

Whip a sour cream and sugar powder together, and cover each cake part with a tick layer of whipped mix.

Set parts on each other.

Warm a choco-nut paste a little, and decorate the cake.

Sift a bitter cocoa powder on top.

Set cookies on side of cake (optionally).

Cool for 30 minutes, and serve.

Dessert of Apricots

Submitted by Nobility_Cuisine on Sat, 10/12/2013 - 20:45.

Ingredients:

20 apricots
7 oz (200 g) Riccotta cheese, or tvorog, or farmer's cheese
4 tbsp ground walnuts
1 tbsp honey
1/2 cup whipping cream

Method:

Cut the apricots into halves, remove kernels.

Blend all other ingredients thoroughly.

Fill the every apricot half with the mixture, and serve on a flat dish.

Pears Poached with Saffron

Submitted by Nobility_Cuisine on Sun, 10/06/2013 - 16:24.

Ingredients:

15 fl oz (425 g) water
7 oz (200 g) sugar
6 crushed cardamom pods
10 saffron threads (1/4 tsp)
3 tbsp lemon juice
4 hard pears

Method:

Peel the pears, cut tnem into halves, and remove the cores.

Pour the water into a wide, shallow pan, put the sugar, cardamom, saffron, and lemon juice into the pan.

Stir to dissolve sugar, and bring to simmer.

Put each half of pear into the pan, cut side up.

Cover the pan with a piece of parchment paper, and put the lid on top.

Boil with a very low heating until the pears are tender, for about 20-30 minutes.

Spoon the syrup over them periodically to make sure pears's tops are covered by syrup.

When pears are ready, carefully lift the pears out of the pan, and place them on a serving dish, cut side down.

Pour the syrup over the top.

Note:

You can reduce the syrup slightly after the pears have been removed to a serving dish.

Do not caramelise syrup!

Serve chilled.
You may keep the pears in a refrigerator, covered, for some weeks.

Prunes in Sour Cream

Submitted by Nobility_Cuisine on Sun, 09/29/2013 - 07:12.

Ingredients:

2/3 lb (350 g) pitted prunes
1.5 tbsp sugar
0.5 lb (230 g) sour cream
1.5 cup peeled walnuts
1 tsp "Whip It!" stabilizer of cream

Method:

Soak the prunes in a very hot water for about 20 minutes.

Then, dry out carefully , using a collander and paper towels.

Place the walnuts in a microwave for 1.5 minutes.

Blend the sour cream, sugar, and cream's stabilizer.

Stuff every prune with 1 or 2 walnut halves, dip in the cream, and place in a deep dish.

Pour the cream leftowers over stuffed prunes, sprinkle a top with the cruched walnuts, and place in a refrigerator for 4 hours or more.

Serve cold.

Pumpkin – Apples Dessert

Submitted by Russian_Cuisine on Sat, 07/13/2013 - 20:05.

Ingredients:

500 g (1.1 lb) peeled pumpkin without seeds
400 g (0.9 lb) sour apples
3 tbsp sugar
2 tbsp (20 g) butter
100 g (3.5 oz) water

Method:

Peel the apples, remove cores, stalks, and seeds.

Cut every apple into quarters.

Cut the pumpkin into 1“-2“-side cubes.

Put the all ingredients except the butter into a sauce-pan, pour water, stir, and bring to boil with a low heating.

Boil for about 40 minutes, or more (avoid burning!) under a lid.

After that time, make a puree from apples and pumpkin.

Return the puree into the sauce-pan, and boil for about 20 minutes more without a lid.

Try, if puree is too sour, add more sugar.

Add the butter, and stir well.

Remove the heating, and cool.

Puree is ready to eat.

Note:

This is one of a favorite baby's food in Russia.

Plombir

Submitted by Nobility_Cuisine on Sat, 05/25/2013 - 18:42.

Ingredients:

5 egg yolks
1 cup sugar
1/2 cup light cream
1/2 cup candied fruits, diced
2 cups heavy whipping cream

Method:

Beat the egg yolks and sugar until they are frothy.

Add the light cream, and mix well.

Cook it over a medium heating, not allowing a boiling, until a consistency turns a thin custard's one and coats a spoon.

Strain, and place in a fairly deep bowl.

Let to cool, and freeze for about 2 hours.

You should get a thick mush consistency.

Add diced candied fruits, and stir well.

Whip the heavy cream, and blend it with the egg-sugar-light cream mix.

Pour into a mold, cover, and freeze.

To serve, turn it out on a platter, and decorate with fresh diced fruits, berries, Maraschino cherries, and/or with additional whipping cream.

Cheese Paskha

Submitted by Russian_Cuisine on Sat, 05/04/2013 - 17:24.

Ingredients:

3 lb large curd tvorog (Ricotta, farmers cheese)
1/2 lb unsalted, softened butter
1/2 cup dried or candied fruits, chopped
1/2 cup blanched nuts, finely chopped
1tsp vanilla extract
1 cup heavy whipping cream
4 fresh egg yolks
1 cup sugar

Method:

Drain the tvorog by setting in a colander, covered with a cheeesecloth, or with a kitchen towel, or with a 4-folded white gauze.
Weighting it down with a small heavy board. Let to drip for about 2-3 hours.

Meanwhile, combine the candied fruits and vanilla extract in a small mixing bowl, stir well, and let to sit for 1 hour in a room temperature.

Rub the cheese through the fine sieve, using a back of wooden spoon, over a large bowl.

Blend well the softened butter with cheese and nuts, and set aside.

Pre-heat the whipping cream in a small sauce-pan until small bubblesform around the edge of the sauce-pan. Set aside.

Beat the egg yolks and sugar together until they thickened enough to run sluggyshly off the beater when it lifted out of the bowl.

Add the hot whipping cream in a thin stream, slowly, continuing beating.

After the mixture gets an even consistency, return it to the sauce-pan. Cook it over a very low heating, until the mixture thickens to a custard-like consistency.

Note: Do not allow it to boil, or it may curdle!

Turn the heating off, stir-in the candied chopped fruits.

Cover a bottom of a large sauce-pan with ice cubes, pour icy-cold water in it to cover cubes with 2-inches layer of water.

Set the sauce-pan where ingredients mixed into the sauce-pan with ice and water.

Stir the custard with a metal spoon constantly, until it completely cooled.

Stir-in custard gently but thoroughly into the cheese-butter mixture, add the chopped nuts, and stir well.

There is a special Paskcha form for this Easter dessert but you can use the shaped baking cake dishes with some number of holes.

Cover the dish with 2-folded gauze, place the mixture over it, make an even surface, cover the surface with the gauze, and set a weight directly on top of the Paskha.

Set the baking form in a shallow soup bowl, and place this construction in a refrigerator for about 8 hour.

Note: Do not forget to pour off a whey from the soup bowl some times.

After that, decorate with a Cross sign and letters XB, let to sit for 1 hour more, and serve.

The Paskha is one of traditional Easter Russian dishes. There are hundreds of Paskha recipes.

Pastila

Submitted by Nobility_Cuisine on Sat, 04/20/2013 - 14:50.

Ingredients:

2 lb (1 kg) sour apples
2 tbsp sugar or honey
2 tbsp water

Method:

Wash and peel apples, remove seeds, and cut every apple into 8 pieces.

Place the apples into an oven-safe sauce-pan with a thick bottom.

Sprinkle apples with the sugar, and pour 2 tbsp water on a top.

Place the sauce-pan on a medium heating, and boil apples for about 20 minutes.

Blend boiled apples until an even consistency, return to the sauce-pan, and boil with a very low heating until the consistency turns thick.

Cover a baking sheet with a parchment paper, and put boiled apples on paper.
Flatten to make an even layer.

Set an oven temperature to 210 F (100 C), and place the baking sheet into the oven.

Dry a pastila slightly opening the oven's door.

To check if pastila is ready, cut a corner by skissors.

If the skissors does not stick, turn the heating off, and leave baking sheet in oven until a cooling.

Remove the paper, cut pastila into pieces, and keep in a dry cool place.

Note:

This is a very ancient recipe.

Later, apple-prunes, apple-berries, multilayer, and other pastila recipes became as popular as the apple pastila.

Pastila was one of Russian products to export to Europe for a long time.

5-minutes Currants Gelly

Submitted by Russian_Cuisine on Sat, 04/20/2013 - 14:16.

Ingredients:

2 cup currants
1 cup sugar
Small glass jar(s), lids (or parchment paper pieces, and melted bee wax)

Method:

Pasterize jars.

Put the currants into a deep sauce-pan, and place on a small-medium heating.

When berries start to burst and to give a juice, pour the sugar over them.

Note: After adding sugar, total heating time is 5 minutes.

Stir currants with a sugar, and stir all 5 minutes.

Put currants into the prepared jars immediately.

Cover jars with the lids, and roll tightly, or cover jars with parchment paper pieces, and with a warmed bee wax.

Note: Do not boil more than 5 minutes, or jelly turns into a preserve.

Siberian Pineapple

Submitted by Nobility_Cuisine on Wed, 04/10/2013 - 10:05.

Ingredients:

2 cups sugar
1 L (1/4 Gallon) water
1 medium pumpkin
1 tsp 9% vinegar essence
1 tsp friut essence

Method:

Peel the pumpkin, remove all seeds.

Cut pumpkin into 0.5-1-inch-sides (1.5 — 3 сm) cubes.

Bring a water to boil in a large sauce-pan.

Dissolve a sugar in the water, and put pumpkin pieces into it.
Boil with a low heating for about 4 — 6 minutes.

(Do not overboil, or pumpkin turns too soft!)

Remove the heating, and pour a vinegar and a fruit essence into water.

Stir, and let to sit for about 1 day in a room temperature, and 1 day in a refrigerator.

After that, 'Siberian pineapple' is ready.

Keep in the refrigerator.

Note:

To make an orange, lemon, or grapefriut essence, peel the citrus, grate thinly, place in a glass jar, and pour 3 fl.oz (70-80 g) 96% alcohol into the jar.

Cover, and keep in a sun-lighted place for about 2 weeks.

After that, the essence is ready. Use by small amounts.