Appetizers

Mushrooms in Aspic – appetizer

Submitted by Nobility_Cuisine on Sat, 05/01/2010 - 15:38.

Ingredients:

3-4 oz (75-100 g) fresh, salted, or brined mushrooms (or 1 oz dried mushrooms)
1 pack gelatin (5 g)
5 fl.oz (125 g) mushroom broth
1 garlic clove

Method:

If the mushrooms are fresh, wash them, then cut them into small pieces.

If the mushrooms are salted or brined, drain, then wash, and then cut them into small pieces.

If the mushrooms are dry, soak them for 3 hours, then boil until they’re ready, and then cut them into small pieces.

Cut the garlic into thin slices.

Soak the gelatin; heat the mushroom broth to 45-50C (113-122F).

Dissolve the gelatin in the mushroom broth, heat to 80C (176F) (2 minutes in a microwave), add salt and garlic, and stir well.

Place the mushrooms into shapes in equal portions, pour the broth over them, cover with paper or plastic, and cool in a refrigerator for 1-2 hours.

This dish is good as an appetizer or as a garnish to vegetables.

Cabbage with Walnut Sauce

Submitted by Nobility_Cuisine on Wed, 04/14/2010 - 00:28.

Ingredients:

2 lb shredded cabbage
4-5 garlic cloves
0.5-1 cup ground walnuts
Salt, pepper, greens and onions (optional) on taste

Method:

Boil the cabbage in salt water until it’s ready (or heat in a microwave).

Drain, place evenly on a large flat dish, and press for 1 hour (put a pan lid on top and put something heavy onto the lid).

Then, drain the cabbage, and put it in a salad bowl.

Mix the cabbage, salt (optional), garlic, walnuts, cut greens and onions (optional), and ground black pepper together.

Let sit for 15 minutes, and serve.

Smoked Salmon Mousse

Submitted by Nobility_Cuisine on Sat, 02/06/2010 - 18:00.

Ingredients:

175 g (0.4 lb) smoked salmon fillets
1 tbsp thinly cut fresh dill greens
1 tbsp thinly ground lemon peels
1 tbsp ground garlic
175 g (0.4 lb) medium-fat tvorog (farmer cheese)
150 g (0.3 lb) sour cream

Method:

Blend all ingredients to an even consistency.

Place on a dish. Make a shape as you like, cover with clear wrap, and place in a refrigerator for 3-5 hours.

Note:

You can keep this in a refrigerator for up to 3 days.

Decorate with ground eggs, lemon slices, parsley, and green salad greens before serving.

Slice right before serving.

Tongue in Aspic a la Rus

Submitted by Nobility_Cuisine on Sat, 01/30/2010 - 19:36.

Ingredients:

2 lb (1 kg) boiled tongue
1 boiled carrot
3 tbsp crème Fraîche
2 tbsp gelatin (or 2 small pouches)
2 lb meat broth
0.25 lb (100 g) pitted black olives
1 cup parsley greens thinly cut
0.5 cup whipping cream
2 garlic cloves
Salt on taste

Method:

Grate the carrots, press the garlic, and mix the cheese, garlic, and carrots together to an even consistency.

Remove the tongue skin, and cut the tongue lengthwise into 2 halves.
Cut out the middles, and stuff with the garlic-carrot mix.

Soak the gelatin, bring the beef broth to boil, and dissolve the gelatin in broth. (Do not boil!)

Pour the 1 cup broth with gelatin into a proper shape where you will prepare the dish, and place in a refrigerator for about 20-30 minutes.

Cool all remaining broth slightly.

Whip the whipping cream to a strong peak consistency, and then continue whipping, adding broth tablespoonfuls at a time, until you add all the broth.

Cut the olives into halves, and place them evenly with parsley greens into the shape.

Pour 1 cup of the white broth-whipped cream mix over this carefully, and place in the refrigerator for 10 minutes.

Place both halves of the stuffed tongue tightly together, and place in the shape.

Pour the remaining white broth-whipping cream mix over it, and place in the refrigerator until it becomes solid.

To serve, place the shape bottom and sides in hot water for 0.5-1 minute (depending on size), and then turn over onto a flat dish.

Slice into thin portions, decorate if you like, and serve.

Note:

This is very celebratory dish.

Potato “korzinki” with chicken and cheese

Submitted by Nobility_Cuisine on Sat, 12/19/2009 - 19:29.

Ingredients for 6:

4-7 medium potatoes
3 tbsp wheat flour
¼ cup milk
1 egg white
2 tbsp melted butter (or ghee)
2 tbsp bread crumbs
1/3 lb ready chicken meat
3 tbsp ground cheese
Salt, pepper, nutmeg on taste

Method:

Peel and wash potatoes, then drain, and grate on a small grater.
Press to de-juice.

Whip the egg white for 2 minutes, and then add to the ground potatoes.
Add salt and flour, make sticky dough.

Peel the onions and cut into small cubes.

Cut the meat into small cubes.

Pre-heat the butter in a skillet, put onions into the skillet, and cook with low heating for 3-4 minutes.

Add meat into the skillet, turning heating to medium, and cook for 3-4 minutes.

Then, add salt, pepper, pour the milk in the skillet, and stir well.

Turn heating to low, cover the skillet with a lid, and simmer for about 10 minutes.

Turn the heating off, and let cool to warm.

Grease baking shapes with butter, sprinkle with bread crumbs.

Divide the dough into 6 parts, and place them in shapes.

Place layers of prepared chicken on their tops.

Sprinkle with ground cheese, and place in the oven.

Bake for about 17-20 minutes, or until ready.

Serve hot.

Tomatoes Stuffed with Chicken and Potatoes

Submitted by Nobility_Cuisine on Sat, 11/07/2009 - 17:53.

Ingredients:

4 large tomatoes
2 large potatoes, boiled or baked
0.5 lb mushrooms

0.5 cup walnuts
1 cup sour cream
2 tbsp black olives
3 garlic cloves
Salt and pepper on taste
Greens for decorations
2 tbsp vegetable oil for stir-frying of mushrooms

Method:

Stir-fry the mushrooms with vegetable oil. Boil chicken breasts to readiness.

Let cool.

Cut the peeled boiled potatoes, chicken, and mushrooms into small pieces.

Press the garlic into the sour cream, add salt and pepper, and mix well.

Stir mushrooms, potatoes, and chicken with the sour cream – garlic mix, set the stuffing aside.

Cut the walnuts and olives into small cubes, and mix them together.

Cut out the centers of the tomatoes, remove all seeds and juice, and fill with stuffing.

Decorate the plate with greens, place the tomatoes over the greens, sprinkle with the olives-walnuts mix, and serve.

Quick-Brined Champignons and Onions

Submitted by Nobility_Cuisine on Sat, 10/31/2009 - 17:20.

Quick-brined champignons

Ingredients:

1 lb button champignons
0.5 cup vegetable oil
1 lemon
5-6 garlic cloves
Salt, peppercorn, other spices on taste

Method:

Bring water to boil, add salt, and put the mushrooms in the boiling water.

Boil for 10 minutes.
Drain on a collar, and wash with cold water.

Press lemon juice, and blend it with vegetable oil, pressed garlic, parsley and other spices on your taste.

Stir, and let sit in a room temperature for 30 minutes.

Serve as a side dish or as an appetizer in the brine.

Quick-Brined Onions

Ingredients:

1 large red (or other) onion
2 tbsp vegetable oil
2 tbsp vinegar (apple, balsamic, or other)

Method:

Peel the onions, and cut into rings or half-rings.

Blend the vinegar and vegetable oil.

Place onions into enameled, or glass, or ceramic dish, and pour oil-vinegar mix over onions.

Stir well. Let sit for about 15-20 minutes, and serve as a side dish to grilled meat or fish, or just as an appetizer.

Eggplants Appetizer

Submitted by Russian_Cuisine on Sat, 10/24/2009 - 17:03.

Ingredients:

5 medium eggplants
3 tbsp Mayonnaise
2 tbsp vegetable oil
3-4 garlic cloves
1 cup ground walnuts (optional)
Salt, ground pepper, vinegar, Basilica – necessary, on your taste

Method:

Wash eggplants, cut the ends. Bake the eggplants for about 20 minutes with 380-400 F (180-200 C).
Grate the eggplants, add the vegetable oil, pressed garlic, cut Basilica greens, ground walnuts, salt, pepper, and vinegar, and blend it all together.
Serve with any bread.

Note:
You can use this appetizer as a salsa, or as a side dish.

Tomatoes Stuffed with Chicken and Potatoes

Submitted by Nobility_Cuisine on Sat, 08/29/2009 - 17:11.

Ingredients:

4 large tomatoes

2 large potatoes, boiled or baked

½ lb mushrooms

½ cup walnuts

1 cup sour cream

2 tbsp black olives

3 garlic cloves

Salt and pepper on taste

Greens for decorations

2 tbsp vegetable oil for stir-frying of mushrooms

Method:

Stir-fry the mushrooms with vegetable oil.
Boil chicken breasts until readiness.

Let to cool.

Cut the peeled boiled potatoes, chicken, and mushrooms in small pieces.

Press the garlic in the sour cream, add salt and pepper, and mix well.

Stir mushrooms, potatoes, and chicken with sour cream – garlic mix, set the stuffing aside.

Cut the walnuts and olives in small cubes, and mix them together.

Cut the middles of tomatoes, remove all seeds and juice, and fill with stuffing.

Decorate the plate with greens, place the tomatoes over greens, sprinkle with olives-walnuts mix, and serve.

Crepes (blini) With Red Caviar and Sour Cream

Submitted by Russian_Cuisine on Tue, 07/07/2009 - 08:15.

Ingredients:

2 eggs
Pinch of salt
1/2 cup flour
3/4 cup milk (whole, low-fat or non-fat)
Butter or margarine to grease the pan

Method:

Beat eggs well and combine with salt and flour.
Mix to a creamy consistency.

Add milk gradually and mix until smooth.
If lumps remain, strain after mixing. Set mixture aside or refrigerate.

Note:

May be prepared one-two days in advance and kept in the refrigerator until ready to use. Return mixture to room temperature and mix well before making blini.

To prepare the blini, grease a 6-inch skillet.

Heat skillet over medium-high heat.
Pour about 3 tbsp of batter into a ladle or pitcher and quickly pour contents into the skillet.

Quickly tilt and rotate the skillet so the batter is lightly and evenly spread over the bottom of the pan.

Heat until the edges start browning and come away from the pan easily and the top is set and dry.

Turn the blini onto a towel, uncooked side down.

Repeat process to cook more blini, lightly re-greasing the skillet every two - three blini.

Add milk if the mixture seems too thick.

To serve, arrange warm blini on a tray lined with a starched linen napkin.

Put a small dollop of sour cream in the center of each, then place a few grains of caviar atop the sour cream.