Appetizers

Ingredients:

For Dough:
0.5 stick butter (25g)
0.2 lb flour (75g)
2 eggs
Salt on taste
Butter and flour to grease and to sprinkle a baking sheet
For cheese cream:
1 hard-boiled egg
2 tbsp Brynza cheese (or Feta)
3 tbsp sour cream
1 tsp thinly cut Italian parsley
Salt and fresh-grated pepper on taste
For ham cream:
0.2lb ham (75 g)
2 tbsp sour cream
1 tsp Grand Marnier

Ingredients:

4 hard-boiled eggs
1 can sprats (or other fish preserves)
2 tbsp mayo
Greens on your taste
0.5 cup strong boiling tea

Method:

Peel eggs; cut the top third of the whites.
Boil these “cups” in a strong tea until they turn brown color, light or dark, as you like.
Grate yolks, and cut sprats into small cuts.
Cut greens.
Mix yolks, mayo, greens, and sprats, and blend.
Fill the whites with this mix.
Sprinkle serving dish with greens.

Ingredients:

4 lb potatoes
2 tbsp vegetable oil
1 lb champignons
½ cup flour
Salt on taste

Method:

Peel and boil half of the potatoes (2 lbs), make puree with them.
Peel and grate the second half of potatoes, drain.
Make dough with flour, puree, grated potatoes, and salt.
Make balls from this dough, and boil or fry them.
Wash, slice, and fry the mushrooms with 1 tbsp oil.
Serve potato balls and fried mushrooms.

Ingredients:

Tomatoes
3 cups water
4 tsp salt
1 tsp sugar
4-5 ml 70% vinegar
4 bay leaves
12 black peppers
5 spicy peppers
1 small hot pepper

Method:

Put salt, sugar, all the peppers, and bay leaves, in a wide saucepan salt, sugar, all the peppers, and bay leaves, and pour water and vinegar.
Mix and bring to boil.
Stick tomatoes through the fruit-stem with a thin sharp knife.

Ingredients:

0.5 lb smoked trout fillet
0.5 lb smoked steelhead fillet
0.5 lb whipped cream
1 can (50 g) red caviar

Method:

Cut trout fillet, put in a blender, and blend.
Take out of blender, put in a dish, and mix with 0.25 lb whipped cream.
Cut steelhead fillet, put in a blender, and blend.
Take off from blender, put in a dish, and mix with 0.25 lb whipped cream.
Cover the bottom of a ceramic form with foil. Put trout puree in the form.

Ingredients:

1 lb small turnip
1 large shallot onion
2-3 tbsp red wine (Port or Cherry)
1 tbsp vegetable oil
Salt, pepper, nutmeg on taste

Method:
Peel onion and cut into small cubes.
Fry with vegetable oil until gold color.
Peel turnip, cut into 4 parts, and boil over boiling water until ready.
Mix onions, turnip, and wine, and blend until even consistency.

Ingredients:

1 medium cabbage
4 medium carrots
1 garlic
1 medium beet
For brine:
0.25 gallon water (or 1 liter)
1 cup sugar
1 cup 9% vinegar
0.5 cup vegetable oil
2 tbsp salt

Method:

Slice cabbage into thin stripes (size of "angel hairs")
Peel and grate all other vegetables, and mix them with cabbage.
Mix well.
Put in a glass or enameled dish. Press it.
Mix all ingredients for brine in an enameled saucepan, and bring to boil.

Ingredients for 4:

1 ¼ lb mushrooms
2 tbsp butter
¼ tsp salt
1 pinch ground caraway seeds
1 2 stalks shallot onions
½ bunch of parsley
2 tbsp vegetable oil
2 tbsp vine vinegar
2 tbsp whipping cream
2 tbsp mayonnaise
½ cup vine jelly for decorating
Dough for 4 tartlets
¼ tsp salt
1 pinch ground black pepper

Method:

Roll out the dough. Divide into 4 parts.
Put dough in shapes for the tartlet, and shape the dough.

Ingredients:

1 herring fillet
¼ lb butter
3 tbsp vegetable oil
1 small shallot onion.
Lemon juice on taste

Method:

Cut onions into very small cuts.
Cut fillet into small cuts.
Put them together in a mixer, then add warm butter, and blend well.
Then, add vegetable oil by the spoon continuing blending.
Optionally: add lemon juice, continuing blending.
Keep in a refrigerator.

Ingredients for 1:

1 hard-boiled egg
2 oz grated cheese
1/2 tsp mayonnaise
Tomatoes, fresh cucumber, garlic, parsley - for decoration, on taste

Method:

Cut egg into 2 halves.
Take out the yolk; mix it with grated cheese, garlic, and mayonnaise until even consistency.
Put the mix into a decorating (confectionary) bag, and fill the egg white halves using any piece.
Cut tomatoes and cucumbers in decorative shapes, cut parsley.