Submitted by Nobility_Cuisine on Sat, 05/25/2013 - 18:42.
5 egg yolks
1 cup sugar
1/2 cup light cream
1/2 cup candied fruits, diced
2 cups heavy whipping cream
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.
Submitted by Russian_Cuisine on Sat, 05/04/2013 - 17:24.
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
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.
Submitted by Nobility_Cuisine on Sat, 04/20/2013 - 14:50.
2 lb (1 kg) sour apples
2 tbsp sugar or honey
2 tbsp water
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.
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.
Submitted by Russian_Cuisine on Sat, 04/20/2013 - 14:16.
2 cup currants
1 cup sugar
Small glass jar(s), lids (or parchment paper pieces, and melted bee wax)
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.
Submitted by Nobility_Cuisine on Wed, 04/10/2013 - 10:05.
2 cups sugar
1 L (1/4 Gallon) water
1 medium pumpkin
1 tsp 9% vinegar essence
1 tsp friut essence
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.
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.
Submitted by Russian_Cuisine on Sat, 02/16/2013 - 18:45.
Ingredients for 6:
2-3 cup flour
3 fresh eggs
0.5 cup honey
0.5 cup sugar
1 tbsp (30 g) vodka
2 tbsp sesame or poppy seeds(optional)
0.5 cup fried ground walnuts
Pour the flour on a clean desk as a «mountain», make a hole on a top.
Separate the egg yolks and egg whites.
Put egg yolks and pour the vodka in the hole, and knead a dough.
Shape it as a ball, and let to sit for about 30 minutes in a room temperature.
Knead the dough one more time, and roll very thin.
Let to sit for about 15 minutes to dry a little.
Cut dough into very small squares or thin shirt strips.
Fry the dough pieces by portions in the boiling vegetable oil, or in a deep fryer, until they get a light golden colour.
Dry, and place in a deep dish.
Pour the honey and sugar in a small sauce-pan, and heat with a low heating.
When honey-sugar mix starts to boil, pour the seeds in it, and stir well.
Pour the boiling mix over the fried dough pieces, and stir well.
Place the mix on a flat plate.
Shape it by wet hands, sprinkle the top with the ground walnuts, and press slightly.
Let to cool, slice, and serve.
Submitted by Nobility_Cuisine on Sun, 01/13/2013 - 12:26.
6 large egg yolks
8 large egg whites
1/2 cup (100 g) sugar
1/3 cup water
2 gelatin pieces
1/3 cup Kirsh
1 1/2 cup heavy whipping cream
3 oz (85 g) grated unsweetened chocolate
1 lb fresh strawberries
1 tbsp sugar for strawberries
1 tbsp Kirsh for strawberries
3-5 sweetened whipping cream for decoration
Fold a long strip of aluminium foil lengthwise, and oil the one side, then turn it around top of a souffle dish, oiled side inside.
This collar shoud be 3" (8 sm) above the top.
Place the oiled outside glass in a center of souffle dish.
Oil the souffle dish inside.
Whip the egg yolks and 1/2 cup od sugar while they are thick and light yellow colored.
Dissolve gelatin in water by instruction (do not boil!).
Add it to egg yolk mix, then add 1/3 cup Kirsh, and stir very well.
Whip the cream until it is thick, and stir-in into the egg yolk mix.
Whip the egg whites until a strong peaks consistency, and stir-in into the egg yolk mix.
Pour half of the mix into the souffle dish, but out of the glass, and sprinkle with the grated chocolate.
Pour the remaining mix, it should be 3"above the top of the dish, and refrigerate for about 4-8 hours.
Wash the strawberries, remove stalks, and cut into quarters, then sprinkle with the sugar and Kirsh.
Remove the foil collar from the dish and the glass (carefully!).
Fill the glass cavity with the strawberries.
Decorate with a sweetened whipping cream and some strawberries, serve immediately.
Submitted by Nobility_Cuisine on Sat, 12/15/2012 - 09:20.
5 pieces of zefir (see recipe in Desserts), or 10 large marchmallow pieces
1 cup (1/2 lb) dried pitted apricots (kuraga)
1/2 cup (3.5 oz, 100 g) seedless raisins
3 medium apples
2 tbsp sugar
1 cup (250 g) sour cream
Soak the raisins in 1 cup hot water for about 15 minutes, then drain.
Soak the apricots in 1 cup hot water for about 15 minutes, then drain.
Chop the marchmallows and apricots.
Peel the apples, remove seeds, and chop into medium pieces.
Stir the apples, raisins, apricots, and marchmallows together.
Whip the sour cream and sugar for about 2-3 minutes.
Put the whipped sour cream over the fruit mix, and stir all together.
Submitted by Nobility_Cuisine on Sat, 09/22/2012 - 13:52.
400 g (14 oz) whipping cream
110 g (4 oz)sugar
1 pack vanilla
1 pack (25 g) gelatin
1 lb seedless watermelon without the shell
Ground cinnamon on taste
Soak 15 g and 10 g gelatin separately.
Bring the whipping cream with vanilla and 3 oz (90 g) sugar to boil.
Then, turn the heating off, cover the boiled whipping cream with a lid, and set aside for about 30 minutes.
Grate the 9 oz (250 g) watermelon and 20 g sugar together, then pour the mix into a sauce-pan, add 10 g soaked gelatin, and heat on low heating until the gelatin dissolves (stirring continuously).
Turn the heating off.
Cut 3.5 oz (100 g) watermelon into small pieces, add to the saucepan, sprinkle with a pinch of cinnamon, and stir.
Pour the mix into a rectangle dish, and place it into a freezer for about 10 minutes.
Using another dish, pour in the 1/2 cup whipping cream, add 15 g soaked gelatin, and start heating it while continuously stirring to dissolve the gelatin.
Then, turn the heating off, and pour the whipping cream leftovers into the mix.
Cool to room temperature.
After that, pour the half-ready whipping cream jelly over the watermelon jelly from freezer, and place the dish back into freezer.
Then, place the dish into a refrigerator for about 4 hours.
To take the panna cotta out of the dish, set the dish into hot water for a few seconds, and place the panna cotta on a flat dish.
Decorate with kiwi and watermelon pieces, and serve.
Submitted by Nobility_Cuisine on Sat, 09/15/2012 - 15:03.
1/2 - 2/3 lb (200 - 300 g) raspberries
3.5 oz (100 g) butter
1/2 cup sugar powder
2 egg yolks
1/2 tsp baking powder
1 and 1/3 cup (about 200g) flour
Vanilla on taste
1 - 1 1/2 lb (500 - 600 g) tvorog (or Farmers cheese, or Ricotta cheese)
1/2 can condensed sweetened milk
Melt the butter.
Mix with the sugar powder, vanilla, and egg yolks.
Add the flour and baking powder, knead a dough.
If you do it by hand, you'll get a dough ball, if by mixer, then the dough is going to be large fatty crumbs.
Cover a baking dish with foil, and spread the dough along the bottom and sides evenly, pressing slightly.
Poke with a fork a few times.
Pre-heat an oven to 400 F (200 C), and bake the crust until it turns a light cream color.
Take the baking dish out of the oven, and let the crust cool in the dish.
Meanwhile, whip the tvorog (Ricotta) with the condensed milk, adding milk in small portions and whipping after each time.
Try the taste each time after whipping, and add more condensed milk if necessary.
This is necessary because tvorog has high acidity level
Place the whipped tvorog into the crust in a baking dish, and spread it out evenly.
Then, gently place the raspberries over the tvorog, pressing slightly.
Place the cake in a refrigerator.
To serve, take the foil edges and pull up, then place the cake on a dish, and remove the foil.
Decorate with ground white chocolate if you like.