Appetizers

Appetizer "Mushrooms from eggs"

Submitted by Nobility_Cuisine on Sat, 05/20/2006 - 10:53.
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.
Place filled eggs over the greens (cutoff up or down), and cover them with brown “cups”.

Tomatoes stuffed with salt mushrooms and potatoes

Submitted by Russian_Cuisine on Sat, 05/13/2006 - 10:35.
Ingredients:

6 tomatoes
3 potatoes
1 shallot onion
¼ lb salt mushrooms
1 cucumber
1 tbsp greens
Spices on taste

Method:

Boil potatoes, cool, peel, and cut into small cubes.
Cut salt mushrooms and onions into small cubes.
Mix potatoes, onions, and mushrooms, add oil, and mix once more.
Slice the cucumber into long thin slices.
Wash tomatoes, cut the upper parts, remove juice and seeds.
Stuff tomatoes with potato-onions-mushrooms mix, cover with upper parts.
Serve with cucumber slices.

Fish pate

Submitted by Nobility_Cuisine on Sat, 03/18/2006 - 09:30.
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.
Put the form in the refrigerator for 1 hour.
After 1 hour, take the form out, and put red caviar over the trout puree.
Put steelhead puree over the caviar. Make the upper side even with a wooden spatula.
Cover with a clear plastic cover.
Put in the refrigerator for 4-5 hours.
To serve, put pate on a serving dish and decorate with green salad, and other vegetables.

Appetizer/Salad with cabbage

Submitted by Russian_Cuisine on Mon, 02/27/2006 - 09:05.
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.
Pour boiling brine over the vegetable mix, until levels of vegetables and brine are equal.

Note:

You can use press for this.
Keep it in a room temperature for 24 hours, and after that, keep it in a refrigerator.
Serve as a diet dish, or as a garnish for potatoes, or for meat.

Appetizer with egg

Submitted by Nobility_Cuisine on Sun, 01/01/2006 - 11:31.
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.
Decorate the serving dish, put stuffed egg over it. Serve immediately.
Note: You can make as many servings as you need just by adding stuffed eggs and decorations.

Asparagus and ham

Submitted by Nobility_Cuisine on Sat, 10/29/2005 - 09:53.
Ingredients for 4:

3/4 lb trimmed thin asparagus
4 slices boiled ham
1 cup grated cheese
1 1/4 light cream
1 cup chicken broth
1 tbsp butter
1/4 tsp ground nutmeg
1 lemon
1 tsp sugar
salt and peper on taste

Method:

Bring to boil 2 cups water, add salt, sugar, and lemin juice, put asparagus, and cook for 15 minutes, ot until asparagus is tender but still firm.
Mix in small saucepan chicken broth and cream and cook until reduced by half.
Add salt, pepper, and nutmeg, mix, and remove saucepan from the heat.
Drain asparagus, divide into 4 bundles, and roll each one in a slice of ham.
Preheat oven to 400 F.
Grease with butter ovenproof dish, put bundles in it.
Pour sauce from saucepan over the top, then sprinkle with grated cheese, and bake asparagus with ham for 20 minutes, or until bubbling and golden brown.
Serve immediately.

Beets with plums – Appetizer

Submitted by Nobility_Cuisine on Sat, 09/24/2005 - 00:59.
Ingredients for 4:

½ lb boiled and peeled beets
¼ lb dried pitted black plums
2 tbsp mayonnaise
2 tbsp sour cream
Salt, sugar, lemon juice on taste

Method:

Soak plums for 1 hour.
Grate beets.
Cut plums into small pieces.
Mix beets and plums in a medium dish, add lemon juice and salt to the dish, mix.
Mix mayonnaise, sour cream, and sugar; pour in the dish with beets and plums.
Mix very well and serve.

Mushroom “caviar” - Appetizer

Submitted by Russian_Cuisine on Sat, 08/27/2005 - 09:30.
Fish caviar was very popular in old Russia. This is why people began calling appetizers from minced salted mushrooms, vegetables, and etc. as “caviar”, for example, “mushroom caviar”, or “vegetable caviar”. These tasty and cheap appetizers are very popular in Russia in the modern times.

Mushroom “caviar”

Ingredients for 4:

1 lb salted mushrooms
1 large shallot onion
3 tbsp vegetable oil
Crushed black pepper, salt, dill and other greens on taste

Fish Galantine - Appetizer

Submitted by Nobility_Cuisine on Sat, 08/20/2005 - 08:20.
Ingredients for 4:

1 lb fish fillet with skin
3 pieces wheat bread without crust
1/2 cup milk
2 tbsp butter or margarine
1 egg
Greens, salt and black ground pepper on taste
1/2 lemon

Method:

Peel off fish skin, cut and grind fish fillet.
Soak the bread in milk, and grind together bread and fish.
Melt margarine or butter.
Whip egg.
Mix together ground meat and bread, melted margarine, whipped egg, salt end pepper.
Blend mix until you get even consistency.
Cover the fish skin with the mix, and carefully roll it up.
Place galantine in a tight, fabric bag, and boil in salted water for about 20 minutes.
Dry and cool under press. You can use broth for fish jelly.
To serve, cut with a very sharp knife into thin slices, and surround with thin lemon slices and greens (dill, parsley, etc.) on the serving plate.

Forshmak

Submitted by Nobility_Cuisine on Sat, 07/09/2005 - 10:04.
It is a well-known dish of Old Russian, Swedish (fore smack), German (vor schmack), and Jewish cuisines. Advantage of forschmack is that is possible to cook this appetizer in multiple variations.
Everywhere herring is caught, forschmack is cooked, and it is possible to make forscmack with other kinds of sea fish.
So,

Ingredients of a basic recipe:

1 large herring or 2 herring fillets
2 hard-boiled egg
1 sour apple
1 medium onion
2 peaces white bread, soaked in milk or water
1’4 lb butter

Method:

If the herring is too salted, soak it in milk or water for 2 hours. Clean the whole fish (if you have a whole one.) and carefully take its fillets avoiding the bones. Peel and cut the apple, onion, and eggs
Grind it all together, including the soaked bread. Blend very well.
Cool in the refrigerator.

This is a cold variation of forschmack.
Hot (baked) forscmack usually contains meat.
In Jewish cuisine, any kind of forscmack has to contain the following ingredients:
Herring, eggs, bread, apple, onion.

Baked herring forscmack (19 century Russian recipe)


Ingredients:

3 herrings
1 lb boiled or baked meat
2 tbsp sour cream
1 lb meat broth
3 eggs
1 medium onion
1 tbsp butter
3 tbsp bread crumbs
Add grinded black pepper on taste

Method:

Take off fish fillets, cut them into very small pieces.
Cut the onion into small cubes.
Put the butter in the pan, set heating to low.
Cut meat into small cubes.
Whip eggs.
Add onion, sour cream, broth, herring, whipped eggs, pepper, and then the meat in the pan.
Mix very well.
Heat until it is hot, 170 F -180 F.
Pour the mix into the forscmack form with the breadcrumbs, and bake in a medium-low preheated oven until crumbs are gold or lightly brown.
Serve hot.