Desserts

Panna Cotta

Submitted by Nobility_Cuisine on Sat, 04/03/2010 - 19:00.

Ingredients:

1 pack gelatin
600 ml (20 oz) heavy whipping cream
150 g (6 oz) sugar powder
1 white vanilla bean, cut into halves
1 tbsp vanilla essence
1 tbsp dark rum (optional)
2 orange peels
Dried pitted black prunes

Method:

Mix gelatin and 4 tbsp hot water.

Heat the whipping cream, 50 g (2 oz) sugar powder, vanilla, vanilla essence, and rum together below boiling temp.

Add dissolved gelatin to the mix drop by drop, stirring thoroughly.

Sift the mix into 4 shapes, and let sit overnight, or for about 4 hours.

Pour 150 g (6 oz) water in a saucepan, add the leftover (about 100 g, or 4 oz.) sugar powder, and bring to boil.

Then, add the orange peel pieces to the syrup, and boil for 15 minutes (do not allow the syrup to turn goldish!).

Take out the sugared peels, and drain them.

Cut the prunes into small pieces.

Prepare 4 flat serving dishes.

Put each shape in hot water for a few seconds, and turn them over onto the serving dishes.

Decorate the portions with peels and prunes, and serve.

Gooseberry – Orange Preserve

Submitted by Nobility_Cuisine on Sat, 08/22/2009 - 16:53.

Other name: Tsar’s Varenye

Ingredients:

2 lb fresh gooseberries
4 large oranges
2 lb sugar

Method:

Wash the oranges, remove their ends and seeds (do not peel!).

Remove the gooseberries ends, and wash and drain.

Grate gooseberries, and place in a glass or enameled saucepan.

Grate oranges, and mix with sugar and with gooseberries.

Bring to boil with small heating, and boil for about 10 minutes, stirring some times.

Pour in glass cans, roll lids, and let to cool.
Keep in cold place.

Halvah from Sunflower Seeds

Submitted by Russian_Cuisine on Sat, 05/23/2009 - 17:41.

Ingredients:

2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water

Method:

Grate sunflower seeds.

Fry flour on a dry skillet, stirring thoroughly until the flour gains a cream color.

Then, mix flour and grated seeds well, and grate them together once more.

Mix oil, water, and sugar in a saucepan, and bring to boil. Boil until the sugar dissolves with low heating (about 5 minutes), then pour this syrup over the flour-seeds mix, and mix well until an even consistency is reached.

Place in a refrigerator until the halvah turns hard.

Slice and serve with black, white, or green tea.

Candies

Submitted by Russian_Cuisine on Sat, 03/07/2009 - 18:49.

Ingredients:

¼ lb butter
¼ lb margarine
1 cup sugar
2 tbsp honey
4 tsp cacao
4 cup corn or rolled oats
4 tbsp ground walnuts
1 tbsp soaked raisins

Method:

Mix butter, margarine, sugar, honey, and cacao together; bring to boil with low heating.

Boil for about 2 minutes, then mix with flakes, walnuts, and raisins.
Stir well.

Cover any flat dish with a baking waxing paper.
Using 2 teaspoons, divide the mix into 1-inch-size pieces.

Place them on a paper, and let cool.

Keep in a dry place.

Fruit Marmalade

Submitted by Nobility_Cuisine on Sat, 06/07/2008 - 18:08.

Ingredients:

2 lb fruits
1 lb sugar

Method:

Boil fruit with cup water for about 10-15 minutes, then puree using a blender.

Boil the puree with low heating (avoid burning!) stirring sometimes and adding sugar by tablespoons.

After that, stir all the time until the mix stops sticking.

Cover a large flat dish with wax paper and lightly grease with butter. Spread the marmalade evenly on top. Allow to dry and cut.

Mozzarella Honedew Jelly

Submitted by Nobility_Cuisine on Sat, 05/24/2008 - 10:36.
Ingredients:

1 cup small Mozzarella balls
1 cup small honedew or watermelon balls
2 envelopes (1 oz) gelatine
2 cups any fruit juice (but not kiwi one!)
0.5 cup sliced green olives
0.5 cup pine nuts

Method:

Put Mozzarella balls, honedew balls, and green olives slices on the bottom of a large mold, or in small jelly molds.
To make jelly quickly, pour in a medium deep dish 1/4 cup of the juice, and other 1 3/4 cups of the juice place in a microwave on a microwave-safe dish, and heat for 2 minutes.
In that time, pour gelatine from 2 envelopes in the dish with the juice, and stir for about 2 minutes, to dissolve gelatine.
After that, pour hot juice in the dish with gelatine, stir very well to dissolve leftovers of gelatine, and pour this hot mix in the mold(s).
Cover with a lid or with a plastic wrap, and place in a refrigerator for 8 hours.
To serve, cut the jelly into portions, and sprinkle with the pine nuts.

Boiled Sugar

Submitted by Russian_Cuisine on Sat, 03/15/2008 - 11:45.
Ingredients:

2 lb sugar
0.5 cup water, or milk, or whipping cream
1 orange

Method:

Peel the orange, wash the peels, remove the white parts, and cut the peels into small cubes.
Place a deep skillet on medium heating, pour 0.25 cup of water or milk, or whipping cream in it, pour the sugar over this, and bring to boil, mixing a few times.
The sugar will get a crumbly consistency.
After that, it will become light-brown color on the bottom, and you have to mix thoroughly to avoid burning it. The sugar will melt, but avoid fully melting it because you will get caramel. If most of the sugar melts, you will get hard candy.
Pour 0.25 cup water or milk and orange peels in, and mix, continuing heating until the water evaporates.
Rub the dish with vegetable oil, and place the boiled sugar on it. Let cool, then cut.

Halvah from sunflower seeds

Submitted by Russian_Cuisine on Sat, 02/23/2008 - 09:14.
Ingredients:

2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water

Method:

Grate sunflower seeds.
Fry flour on a dry skillet, stirring thoroughly until the flour changes color to creamy.
Then, mix flour and grated seeds well, and grate them together once more.
Mix oil, water, and sugar in a saucepan, and bring to boil. Boil until the sugar dissolves with low heating (about 5 minutes), then pour this syrup over the flour-seeds mix, and mix well until the consistency turns even.
Place in a refrigerator until the halvah turns hard.
Slice and serve with black, white, or green tea.

Cream with fruits and berries

Submitted by Russian_Cuisine on Sat, 02/09/2008 - 09:55.
Ingredients for 8:

1 cup heavy whipping cream
3/4 cup sugar
1-1/2 cups (12 ounces) sour cream
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract
5 cups fresh fruit (bite-size pieces) and berries

Method:

Whip cream until fluffy consistency.
In a bowl, combine sour cream, sugar, and vanilla. Whip until fluffy consistency.
In a saucepan, dissolve gelatin in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; drain and let cool for 5 minutes.
Add gelatin into whipped sour cream; mix until smooth. You can mix together whipped cream and whipped sour cream and place in serving cups, or make 2 layers in every serving cup. Cover and chill for 4 hours or overnight. Place fruit and berries on the bottom and the top of every serving cup.

Tsar’s Varenie

Submitted by Nobility_Cuisine on Sat, 10/27/2007 - 09:42.
"Varenie" means a fruit or berries preserve.

Ingredients:

2 lb fresh figs
2 lb sugar
2 cups grape juice
0.5 lb peeled walnuts
2 tsp lemon juice
1 tbsp rum (optional, for better keeping)

Method:

Wash and drain figs, remove the ends, and place ¼ peeled walnut in the middle of every fig.
Mix grape juice and sugar, and bring to boil. Remove the foam.
Put the stuffed figs into this syrup, then put walnuts all over it, add lemon juice and rum.
Let boil for 2 minutes, and remove the foam once more.
Remove heating; cover the dish with a thick fabric, and let sit for 10 hours, shaking every 2 hours.
Then, bring this to boil, and boil for 10 minutes; let sit under the fabric for 10 more hours.
Then, bring this to boil, and boil for 2 hours with very low heating to avoid burning it, stirring occasionally.
To check if the dish is ready, take half a teaspoon of the hot preserve, let cool for 1 minute, and turn the teaspoon to let the syrup off, drop by drop.
When third or forth drop of the syrup does not drop off the teaspoon, the preserve is ready.
Let the preserve cool without any cover, and pour into cans.

Note:
This preserve is traditionally used as a natural medication for flu.