Russian Cuisine



Main dishes
  Pickled Mushrooms

Ingredients
1 cup of red wine
1 pound of small, fresh white mushrooms
2 whole cloves
Ѕ cup of cold water
5 whole black peppercorns
Ѕ bay leaf
2 teaspoons of salt
2 cloves of garlic, peeled and crushed with the flat of a knife or cleaver
1 tablespoons of vegetable oil


Method
In a 1?- to 2-quart enameled or stainless-steel saucepan, combine the red wine vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic. Bring to a boil over high heat, drop in the mushrooms, and reducce the heat to low. Simmer uncovered, for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature. Remove the garlic from the marinade and pour the entire contents of the pan into a 1-quart jar. Slowly pour the vegetable oil on top, secure the top with plactic wrap, and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week. Serve the pickled mushrooms as part of a zakuska table, or as a piquant accompaniment to meat or fish.

Print recipe Send recipe to the friend To vote  To discuss on a forum



Desserts
  Moscow Ponchiki

Ingredients
1 1/2 c flour
2 tb sugar
1 tb butter
1 ea egg
1/2 c milk
1/2 ts baking powder
100 g oil to fry
powdered cinnamon


Method
Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar

Print recipe Send recipe to the friend To vote  To discuss on a forum



Drinks
  DRIED FRUIT COMPOTE

Ingredients
3/4 Cup dried pears
1/2 Cup dried apples
1/2 Cup dried apricots or prunes
1/4 Cup raisins
1/2 Cup sugar, in all
Rind of 1/2 lemon (yellow part only), cut into str


Method
Rinse the fruit. Soak the pears in a 3-quart saucepan in 5 cups of water for 2 hours. In a separate bowl, soak the apples in 3 cups of water for 1 hour. Bring the pears and their water to a boil, adding 1/4 Cup of sugar and the lemon rind, lower the

Print recipe Send recipe to the friend To vote To discuss on a forum