Russian Cuisine



Main dishes
  BRAISED CARROTS

Ingredients
l 1/2 pounds carrots, cut into scant 1/4-inch slic
21/2 tablespoons unsalted butter, in all 3/8 teasp
1 teaspoon sugar
1 tablespoon finely chopped fresh dill or parsley


Method
Place the carrots in a heavy, nonstick saucepan and add water barely to cover. Add l 1/2 tablespoons butter, the salt, and sugar. Bring to a boil, lower the heat, and cook, covered, for 30-40 minutes, depending upon the age of the carrots. Tasting is

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Desserts
  RUM BALLS

Ingredients
1 2/3 cups ground toasted walnuts, sifted
1 2/3 cups dry sponge cake crumbs, sifted
1/3 cup confectioners' sugar, sifted
4 ounces unsweetened chocolate, melted
3/4 cup unsweetened evaporated milk or heavy cream
3 tablespoons rum
1 teaspoon rum

Method
In a bowl, combine all the ingredients except the 1/4 cup of ground walnuts and mix thoroughly until well blended. Scoop up about 1/4 cup of the mixture and shape into a ball. Spread the 1/4 cup of ground walnuts on wax paper, roll the rum ball in th

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Drinks
  Russian tea

Ingredients
6tb Orange-Pekoe tea
4 Whole cloves
1/2c Sweet cider
1/2ts Red food coloring
2qt Boiling water
Sugar, honey or strawberry-jam


Method
Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam.

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