Appetizers

Stroganina

Submitted by Nobility_Cuisine on Sat, 03/28/2015 - 18:37.

Ingredients:

1 large freshly frozen lake or river fish after ice fishing
Salt
Ground black pepper

For sauce:

Tomato paste
Vinegar
Pressed garlic

Method:

Take out the strongly frozen whole fish out of a freezer.
Do not thaw out fish!

Remove fins.

Make small cuts on its skin.

Roll out its tail by a piece of a clean fabric.

Remove the fish skin using a very thin and sharp knife.

Pierce the fish.

If knife pierces it on 5-10 mm, fish is ready.

Else, it will crumble under the knife.

Start to rasp from a back.

First, some thick shavings from back (you will eat them last), then from a belly, then all other meat.

Serve immediately on a frozen plate (non-metallic).

Sprinkle the salt and pepper aside of shavings.

To make a sauce, blend the tomato paste, vinegar, and pressed garlic together.

Note:

This is a frozen dish, so eat it like an ice cream.

Choice of fish is very, very essential for this dish.

Stuffed Apples

Submitted by Nobility_Cuisine on Sun, 01/25/2015 - 09:30.

Ingredients:

5.3 oz (150 g) salted herring fillet
2 green sour apple
3 hard-boiled egg
1.8 oz (50 g) mayonnaise
1/2 medium onion
Salt on your taste
Green salad leaf for decoration

Method:

If fillets are too salt, soak them in a tea or in a milk for 2 hours before.

Cut apples into halves, remove stalks and seeds.

Cut out the apple's meat leaving thin layer close to skins.

Thinly chop apple's meat, 2 eggs, onion, and herring fillets.

Add the mayonnaise, salt on your taste, and stir apples, eggs, herring, and onions together.

Stuff the apples with the mixture.

Grate 1 egg.

Decorate apples with ground egg, and serve on a flat dish covered with green salad leaves.

“Candles” Appetizer

Submitted by Nobility_Cuisine on Sun, 11/23/2014 - 06:47.

Ingredients:

1 long (English) cucumber
7 oz (200 g) red fish fillet, not very salted
1/4 red sweet pepper
5 oz (150 g) soft cheese (Philadelphia)
2 tbsp caviar
2 tbsp chopped dill
3 garlic cloves, optionally

Method:

Slice the cucumber alongside into thin long strips (8, or so).

Cut the fish fillet into thin pieces.

Press the garlic, and stir-in to the cheese.

Place fish pieces on cucumber pieces, cover with cheese mix, and with the caviar.

Roll every cucumber slice tightly, and stick with a toothpick.

Decorate with the cheese leftovers, chopped dill, and insert the red pepper piece in a middle of “a candle”.

Chill, and serve.

Boiled Caviar

Submitted by Nobility_Cuisine on Mon, 09/08/2014 - 18:30.

Ingredients:

1/2 lb (230 G) fresh caviar of a fish from river or lake
1 tbsp vegetable oil
1 tbsp 3 % vinegar
1 tbsp chopped green onion
Ground black pepper on your taste
1/2 small onion, chopped

Method:

Remove membranes from the caviar, and put caviar into a sauce-pan.

Stir carefully.

Pour 2 cups of a boiling water, and stir carefully one more time.

Wait until caviar's color lightens to off-white.

Dry out caviar, and put by equal portions into small glass or porcelain dishes.

Add equal portions of the vinegar, chopped onions, ground pepper, and vegetable oil into the each dish, and stir well.

Let to sit for 1 hour in a room temperature, sprinkle with the chopped green onions, and serve.

Stuffed Pepperoncini

Submitted by Nobility_Cuisine on Sun, 07/20/2014 - 09:10.

Ingredients:

8 pepperoncini
3.5 oz (100 g) black olives, pitted
1.7 oz (50 g) Mozzarella cheese

3 tbsp basil leaves, 2 of them chopped
1 garlic glove
1 tsp capers
1 tsp lemon juice
olive oil on your taste

Method:

Cut the all pepperoncinies into halves alongside, with stalks.

Remove seeds (do not remove stalks!).

Blend the olives, capers, basil leaves, lemon juice, and 1 tsp olive oil together.

Add more olive oil if necessary continuing blending.

When you get a consistency, that you like, fill the halves with the mix.

Torn the Mozzarella to pieces, and put in a top of the mix.

Decorate with the basil leaves, and serve.

Beet Cones

Submitted by Nobility_Cuisine on Sun, 07/06/2014 - 07:46.

Ingredients for 8:

1 medium boiled beet
2 green onion stalk
2 hard-boiled egg, peeled, and ground
1 medium boiled carrot, peeled, and thinly chopped
1 medium boiled potato, peeled, and ground
1 herring fillet, skinless, and boneless
1 tsp mayonnaise
8 small round appetizer dishes

Method:

Carefully slice the beet into very thin rounds.

Cut a radius in the every round, and turn round to a cone.

Insert every cone in a small round appetizer dish.

Cut every green onion into 4 equal-length pieces, and put the pieces in a dish with 1 cup a cold water.

Drop a maionnaise in every cone, sprinkle with the ground potatoes, mayonnaise, carrots, ground eggs, mayonnaise, some pieces of chopped onion, and chopped beet's leftover.

Put a thin slice of herring fillet into every cone, and sprinkle with ground eggs and carrots on top.

Decorate with the green onion pieces, and serve.

Terrine with Chicken and Asparagus

Submitted by Nobility_Cuisine on Sun, 04/13/2014 - 10:21.

Ingredients:

1 lb (450 g) fresh asparagus
1 tbsp lemon juice
1/3 lb (5 oz, 150 g) ham
½ lb (230 g, 8 oz) boiled chicken breast
1.5 dl (5 fl. oz) whipping cream
½ tsp salt
4 eggs
2 oz (50 g) fresh curly parsley
Ground pepper, salt, ground paprika on your taste
2 tbsp olive oil for baking dish

Method:

Add a lemon juice to a 2 cups water, put an asparagus to water, and bring to boil.

Boil for about 15 minutes, then drain out and chill the asparagus.

Cut a half of a ham into medium cubes.

Grate another half of the ham, a chicken breast, 1 egg white, and 1 fl oz of whipping cream together, then make a puree from these ingredients.

Chop a parsley thinly, and whip well with a rest of the whipping cream, spices, 3 eggs, and 1 egg yolk.

Cover a baking form with a piece of a foil, twice in size larger than the form, and sprinkle form with an olive oil.

Spread the meat mix in the baking form evenly.

Insert the asparagus stalks vertically into meat mix.

Pour carefully the egg mix into form, and cover with the foil.

Cook a terrine on a water bath for about 1 hour, until meat is completely ready.

Remove a terrine from the form with the foil, let to sit in a room temperature for 15 minutes, and uncover.

To serve, slice into 1/2-inch (1.5 cm)-thickness pieces.

Herring with Cowberry

Submitted by Russian_Cuisine on Sun, 02/16/2014 - 05:03.

Ingredients:

1/3 lb (150-160 g) lightly salted herring
1 medium sweet red onion
1/2 lb (200 — 230 g) sour cream
3.5 oz (100 g) cowberry, fresh berries, or puree from berries
1-2 tbsp chopped dill greens
Ground black pepper on your taste
12 pieces rye bread without crust

Method:

Cut the fillets into 1.5-inch x 1.5-inch squares, and set aside.

Press the berries, and make a puree, if you have fresh berries.

Chop the onions.

Blend onions, the ground pepper, sour cream, and dill together.

Put the mix into portion dishes.

Put one or two herring fillet pieces over mix.

Decorate with the chopped dill and onions.

Toast the rye bread, and serve herring-and-cream with bread.

Brined Herring-2

Submitted by Nobility_Cuisine on Sat, 02/08/2014 - 17:51.

Ingredients:

1 large salted herring
1 large onion

For brine:

2 parts salt
1 part sugar
1 part white vinegar
Black peppercorns, coriander seeds, and whole cloves on your taste

1 glass can

Method:

Soak the herring in a warm water for about 3 hours.

Then, separate 2 de-boned, de-skinned herring fillets.

Peel the onion, and slice into thin half-rounds.

Cut the fillets into portion pieces (about 1.5 - 2-inch-size squares, or 4 — 6 cm).

Put a thin layer of the onion slices on a bottom of a glass can.

Then, put a layer of the herring slices over onions.

Continue until you run out of herrings and onions.

Dissolve a salt and sugar in 10 parts of a hot water, then put a vinegar, coriander, cloves, and peppercorns into the water.

Try the brine, and add any of brine ingredients if you like.

Pour the brine into the can, cover with a lid, and place to a refrigerator for overnight, or up to 24 hours.

Serve herring as an appetizer.

Pate from Chicken Livers and Hearts

Submitted by Russian_Cuisine on Sat, 02/08/2014 - 17:30.

Ingredients:

2 lb (900 g) chicken livers and hearts
1 large carrot
1 large yellow onion
2-3 tbsp vegetable oil
3-3.5 oz (85-100 g) butter
Salt, ground pepper, and other spices on your taste
Bread slices
Mustard

Method:

Peel the vegetables, and grate on a small grater.

Stir-fry until a readiness with the 2-3 tbsp vegetable oil.

Turn a heating to low, add the chicken livers and hearts into the skillet, and simmer under a lid until a readiness.

Note:

You can simmer in own chicken juices if the heating is low. Add 1 tbsp water if just necessary to avoid burning.

When chicken innards are ready, remove the lid, sprinkle with a salt, and simmer to evaporate the liquids.

Then, cool slightly, and blend or grate everything from the skillet.

Add the warmed butter and spices, and blend until an almost even consistency.

To serve, fry bread slices on a dry skillet for 1 minute per side.

Then, spread a small amount of mustard on the bread slices, and spread the pate over mustard.

Eat warm.

Note:

If you make a large amount of pate, divide leftovers into portions, and freeze.

This is a best way to keep it fresh.