Tag Archives: russian cooking

Кисель, Бапбка из твoрoга c oрехами и мë дом (Kiseli, bapka iz tvaraga su arekhami i miydom) (Kisel and Babka with Cottage Cheese)

Kisel

4 servings

You will need
4 oz. canned pineapple
3 oz. canned pear
⅓ cup canned fruit juice
⅓ cup white wine
½ cup water
1 ½ oz. cornstarch
4 tablespoons sugar
juice of ⅓ lemon
2 tablespoons grenadine

Dice 2 pineapple rings and set aside. Combine the remainder of the pear and fruit juice and purée in a blender.

Add the wine, water, cornstarch, sugar and grenadine to the puréed mixture; pour into a pot, mix well and heat until thickened. Finally add the lemon juice and diced pineapple. Let cool, and then chill in the refrigerator. Serve in a glass dish.

Babka

4 servings

You will need
6 oz. cottage cheese
4 teaspoons flour
1 small egg
2 tablespoons milk
1 ⅔ tablespoons honey
1 tablespoon sugar
1 ½ tablespoons melted butter
1 ½ tablespoons chopped walnuts
little grated lemon rind
1 ½ tablespoons butter for plate

Fruit sauce:
3 oz. canned apricots
½ cup canned apricot syrup
2 teaspoons sugar
1 teaspoon cornstarch

Sieve the cottage cheese. Sift the flour; separate egg and beat the white until stiff.

Add the remaining ingredients and the egg yolk to above.

Add the egg white and grated lemon rind.

Grease 4 custard cups with butter. Pour the above mixture in and steam over low heat 25 minutes, leave the lid slightly ajar.

When cool, unmold. Pour the fruit sauce over.

Fruit sauce: combine the canned apricots and its juice. Pour into a pot, add sugar and cornstarch. Heat, stirring until thickened.


©Shufunotomo Co., Ltd., Japan 1971

Zhele iz rybyi (Fish Jelly)





4 servings

You will need
4 fillets, white meat fish (each about 3 ½ oz.)
1 small bay leaf
8 shrimps
1 bunch of herbs
wine
lemon juice
⅓ teaspoon MSG (monosodium glutamate)(optional)
little caramel
2 thin lemon slices
½ cucumber
½ carrot
green peas
2 tablespoons unflavored gelatine
salt
pepper

Sauce:
1 cup vinegar
horseradish
sugar
MSG (monosodium glutamate)(optional)
wine

Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.

Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.

Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.

When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.

Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.


© Shufunotomo Co., Ltd., Japan 1873